Roasted Cauliflower, Pomegranate & Hazelnut Salad

October 14, 2014December 22, 2014 | Millie

Another autumnal salad for you!
As much as I love light salads in summer, I love hearty ones in autumn too!

How’s everyone’s week been so far?

Only one more week till the holidays for me! ERMAGAHD I’m so excited. As much as I love school, you sometimes just need a break ya know. Hope you’re on the same wavelength.

Also, holiday time means lots of videos and recipes coming your way! Wahey!

Cauliflower, Pomegranate & Hazelnut Salad vegan, gf, df
Serves 2

A perfect warm side or main salad for the autumnal months. the juicy, red pomegranate seeds compliment the earthy roast cauliflower and the hazelnuts, as well as lemon zest to lift the whole dish.

Cauliflower florets (fresh, not frozen)
1/2 pomegranate
Handful of hazelnuts (pistachios would also work and give a lovely colour!)
Extra virgin olive oil
1/4 lemon, juice and zest
Salt and pepper, to taste

optional: parsley, drizzle of honey on top (this will make it non-vegan)

Preheat your oven to 180ºC.

Coat the cauliflower in olive oil and salt and place in hot oven for about 15 minutes.
When brown, flip them over and leave in the oven for another 15 minutes.

While this is happening, open up the pomegranate and grate in lemon zest as well as squeeze in the lemon juice.

Also chop us the hazelnuts and set aside.

Once the cauliflower is done, combine the pomegranate and nuts and drizzle with good quality extra virgin olive oil.

Serve immediately.

Cauliflower Fried Rice

July 4, 2014August 27, 2014 | Millie

Since I made a tutorial for cauliflower rice on Tuesday, I thought I would show you a really easy recipe for it! Obviously you can eat it as a tabbouleh or whatever you want, but I thought it was delicious when I made it into cauliflower fried rice.

I made mine vegan (tons of veggies but didn’t have any eggs!) and it was super delicious, but I’m sure it’s great with some shrimp or chicken in it, or even some char sui pork if you can get hold of it!
I think this is a great recipe to make an extra batch and have it for lunch! Well, it’s not actually so much of a recipe as you can tweak it to how you want, but I hope you enjoy it nonetheless!

Here’s the video for how to make cauliflower rice if you don’t have a food processor:

Cauliflower Fried Rice vegan, gluten free, dairy free
Serves 2

Cauliflower Rice (raw)
1/2 courgette, diced
Small carrot, diced
Small white onion, sliced
Chunk of ginger, julienned
Salt and pepper, to taste
Coconut oil

Optional: chilli, soy sauce, meat or fish, any other vegetables

Start by sautéing the onions in coconut oil until translucent.

Once softened, add the ginger (and chilli, if using).

Add the carrot and courgette.
When it starts to soften, add the cauliflower rice and season.

It’s done when it’s lightly golden. Serve with cucumber or any other fresh vegetables.

How To Make Cauliflower Rice (without a food processor)

July 1, 2014May 26, 2015 | Millie

Oh hey there! Looks like you’ve stumbled across and old post which I’ve now reshot and refilmed! Check out my new cauliflower rice post here!

I’ve seen cauliflower rice floating around the internet for a while now, but I never got round to making it, and boy have I been missing out! It’s a great alternative to rice and grains as it’s really light and perfect for summer.

I used a grater as I don’t have a food processor (shock horror!) but it still turned out really well, so I recommend trying this out!

It’s pretty bland on its own, but would be a great carrier of flavours for stews or simple grilled vegetables!
You can also eat it raw, but I prefer it sautéed in a bit of olive oil with salt and pepper (and you could definitely add any herbs you wanted during the cooking process!)
You can check out my recipe for cauliflower fried rice here!

I decided to make this a photo heavy post as a tutorial, but be sure to check out the video I made here (and the recipe is below as usual)!

You first want to grate the cauliflower with a grater until it has a ‘rice’ consistency.

Sauté the cauliflower in some extra virgin olive oil with salt and pepper until golden.
You can also use coconut oil, which I’m sure would have great flavour!