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WARM CAULIFLOWER SALAD Recipe with Carrots and Peppers
Easy Vegetarian and Vegan Recipe
Food Impromptu, YouTube, Feb.5, 2024
Warm Cauliflower Salad Recipe with Carrots and Peppers | Easy Vegetarian and Vegan Recipe. This healthy cauliflower recipe with carrots and peppers is very versatile, you can eat it as a salad or turn it into a cauliflower fry by adding more spices. This healthy vegetarian salad recipe with a mild salad dressing is a perfect healthy salad recipes for your busy week. An easy salad recipe for vegetarian and vegan meals and meal prep - Easy cauliflower recipes for any day of the week. Check out my other vegetarian and vegan recipes!
1 Teaspoon Salt (I have added pink Himalayan salt)
500g Cauliflower (cut into 2 x 2 inches florets)
✅ [Note: If you want to cut the cauliflower into even smaller florets (than suggested) then reduce/adjust the blanching time accordingly]
👉 Other Salad Ingredients:
130g / 1 red Onion - sliced
150g / 2 medium Carrots - 1/4 inch thick and 2 inches long slices approx.
150g / 1 Red Bell pepper - cut 1/2 inches thick and 2 inches long slices approx.
1/4 Teaspoon salt (I have added pink Himalayan salt)
1 Teaspoon Paprika (NOT SMOKED)
1/4 Teaspoon Cayenne Pepper (optional)
1/2 cup / 25g Parsley
👉 SALAD DRESSING: (ADJUST THE DRESSING INGREDIENTS TO YOUR LIKING)
2+1/2 Tablespoon White Vinegar OR ADJUST TO TASTE (I have added white wine vinegar. You can also use apple cider vinegar for this recipe if you prefer)
2 to 2+1/2 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
Maple Syrup TO TASTE (I have added 1 teaspoon Maple syrup)
1/2 Teaspoon minced garlic (1 large garlic clove approx.)
1 teaspoon dry Oregano
1/4 teaspoon freshly ground Black Pepper
Salt to taste (I have added 1/2 teaspoon pink Himalayan salt)
▶️ METHOD:
Throroughly rinse and then chop the vegetables.
Bring a pot of water to boil. Add salt and cauliflower. Blanch the cauliflower in salted water for JUST 2 MINUTES and then allow it to rest in a strainer to get rid of any excess water. DO NOT OVER COOK THE CAULIFLOWER BECAUSE WE'LL COOK IT FOR THE SECOND TIME AS WELL, ALONG WITH THE OTHER VEGETABLES.
Now to a heated pan add olive oil, onions, carrots, red bell pepper and 1/4 teaspoon of salt. Fry on medium heat for about 3 to 4 minutes or until the vegetables are slight soft but still has a bite to it. Add the blanched cauliflower, paprika and cayenne pepper and fry for another 2 to 3 minutes on medium to medium-high heat. Turn off the heat and transfer the fried vegetables to a mixing bowl.
To prepare the salad dressing: Add the vinegar, extra virgin olive oil, minced garlic, dry oregano, black pepper and salt to a small jar and mix well. ✅ 👉 ADJUST THE VINEGAR AND MAPLE SYRUP TO YOUR TASTE.
Add chopped parsley and dressing to the vegetables. Mix well and serve with your meal.
✅ 👉 NOTE: ADD THE SALAD DRESSING JUST BEFORE SERVING.
▶️ IMPORTANT TIPS:
👉 ADJUST THE VINEGAR AND MAPLE SYRUP in the salad dressing TO YOUR TASTE
👉 ADD THE SALAD DRESSING JUST BEFORE SERVING
👉 Add the salad dressing little at a time to the salad and taste as you go. Do not add the entire salad dressing at once. Remember you can always add more dressing but cannot remove it once added :)
Make
the marinade using the juice from the pineapple chunks, soy sauce,
honey, ginger and garlic, and place it on the bottom of a pan big enough
for the skewers to marinade in.
Cube the steak, either ribeye/entrecote or minute steak (#5). Cut two different colored peppers into squares.
Assemble the skewers: pepper, pineapple, 2-3 cubes of beef, pineapple, pepper.
Place
them in the pan of your marinade and turn them a few times to get
coated. Marinade for a few hours or overnight in the fridge. Remove from
the fridge an hour before grilling.
Preheat
the oven to 220°C/450°F on the broil setting. Pour the marinade into a
pan that is narrower than the length of the skewers, and place that pan
in another larger pan to catch any of the drippings. Lay the skewers
across the top of the smaller pan so that it is above the marinade.
Broil for six minutes, turn the skewers, and then broil for another six
minutes. Remove and let sit for a few minutes before serving.
Words & Brush Recipe Corner: Classic Spanish Paprika Fish
Albert Bevia, Spain on a Fork! March 6, 2024
This Spanish Paprika Fish, known as Bacalao al Pimentón, is what classic Spanish food is all about. We’re talking a ton of great textures & flavors, super easy to make and done in about 30 minutes. Serve this dish next to a crunchy baguette and a bottle of red Rioja wine for an incredible meal.
Cut the potatoes (peeled) into half moon shapes that are 1 cm thick (a little over a 1/4 inch), add the cut potatoes into a stock pot, fill with water, just enough to barely cover the potatoes, then add in 3 whole cloves of garlic (skins removed), season generously with sea salt and 2 bay leaves, heat with a high heat
In the meantime, heat a fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil
While the oil is heating, crack 1 large egg into a bowl, season with sea salt & black pepper and whisk together, add 4 tbsp flour (30 grams) into a separate bowl, then add the cod fillets over some paper towels and pat dry, season with sea salt & black pepper, coat each fillet, first in the flour and then into the egg wash, add to the hot fry pan, fry the fillets for 2 minutes per side or until lightly golden fried, no need to fully cook through at this stage, then remove and set aside
Using the same pan with the same heat, add in 1 small onion finely chopped and 3 cloves garlic roughly chopped, mix continuously, after 2 to 3 minutes and the onion is translucent, add in 1 tbsp (8 grams) all purpose flour, mix continuously, after 2 minutes add in 1/2 cup (120 ml) white wine, a generous teaspoon (3 grams) of sweet smoked Spanish paprika, 1/2 tsp (.50 grams) dried thyme and season with sea salt & black pepper, mix together and then simmer
Once the alcohol has cooked off in the wine, about 3 minutes, add in 1 cup (240 ml) fish broth, continue to mix for 3 to 4 minutes or until you get a slightly creamy sauce, then add the cod fillets back into the pan, simmer for 5 minutes or until the fish is fully cooked through
After about 20 minutes, the potatoes should be perfectly cooked through, you can always pierce them with a toothpick to ensure they are done, remove them from the stock pot and transfer into serving dishes, reserve some of the cooking water just in case your paprika sauce dries up or is too thick
Top off the potatoes with the cod fillets and then the paprika sauce, sprinkle with chopped fresh parsley, serve at once, enjoy!
