cauliflower and peanut salad
Preparation time 5 minutes, Cooking time 5 minutes
1 cauliflower, broken into florets
1 teaspoon mustard seeds
small bunch of coriander, chopped
juice of 2 limes
1/2 teaspoon clear honey
1 tablespoon olive oil
1 tablespoon black sesame seeds
30 g (1 oz) gluten-free dry-roasted peanuts, lightly crushed
Place the cauliflower in a steamer and steam for 3 minutes until just tender. Place in a serving dish.
Meanwhile, heat a nonstick frying pan and dry-fry the mustard seeds until they start to pop. Set aside.
Mix together the chopped coriander, lime juice, honey and olive oil in a small bowl.
Add the dressing, toasted mustard seeds, sesame seeds and peanuts to the cauliflower and toss together, then serve.
For spicy cauliflower soup, heat 1 tablespoon olive oil in a pan, add 1 chopped onion and fry for 2–3 minutes until softened, then add 1 teaspoon turmeric, 1 teaspoon ground coriander and 1 teaspoon ground cumin.
Stir in the florets of 1 cauliflower and mix well to coat with all the spices. Pour in 1.5 litres (2½ pints) hot gluten-free vegetable stock and simmer for 25–30 minutes until tender. Using a
hand-held blender, blend the soup until smooth. Ladle into 4 bowls and serve sprinkled with 1 tablespoon chopped coriander.
|cauliflower and peanut salad|