Cauliflower Falafel With Spicy Tomato Sauce Recipes

CAULIFLOWER FALAFEL

Steps:

• Heat the olive oil in a frying pan on a medium heat and gently saute the cauliflower rice for 5-8 minutes.
• Remove from the heat and allow to cool.
• Preheat the oven to 180C/350F degrees.
• Place the cauliflower, green onions, fresh coriander, garlic, cumin, ground coriander, egg, salt, pepper and almond flour in a food processor. Pulse for 15-20 seconds for the mixture comes together. If it is too sticky, add more almond flour.
• Shape the mixture into small patties and place on a parchment paper lined oven tray.
• Bake for 30-35 minutes, turning over half-way through until golden and firm.
• Serve with flatbread, salad and tahini sauce.

FALAFELS WITH SPICY TOMATO & CASHEW SAUCE & POACHED SPRING VEGETABLES

Steps:

• Prepare the chickpeas. Put them in a large bowl and cover with at least 3 times their volume of cold water. Cover and soak for at least 8 hrs, or overnight.
• To make the falafel mixture, drain the chickpeas then put them in a food processor with some seasoning. (Don't worry if the chickpeas still feel quite firm at this stage - this is how they should be. Add the parsley leaves to the food processor along with the rest of the falafel ingredients. Whizz on high speed, adding 2-3 tbsp water, until a smooth but fairly solid mixture forms. Scrape into a bowl and cover.
• Put all the ingredients for the poaching broth, plus 1 tsp salt, 800ml water, and the reserved parsley stems, in a medium saucepan and bring to the boil. Simmer for 20 mins and set aside.
• Meanwhile, make the sauce. Put the cashews, sesame seeds, cumin and chilli flakes in a dry frying pan over a medium heat. Toast, stirring frequently, until the sesame seeds start to turn golden. Remove to a plate to cool. Add the oil to the pan and return to the heat, adding the tomatoes and garlic. Cook over a medium heat until the tomatoes collapse, about 5 mins. Allow to cool for a few mins, then transfer to a blender along with the toasted nuts and spices, the agave or sugar, and a generous pinch of salt. Whizz on high speed until smooth. Leave in the blender and set aside.
• Meanwhile, make the falafel balls. Use wet hands to form balls the size of large cherries and place on a tray - you should have enough to make 20-24 balls. The balls can be made a day ahead and chilled.
• About 15 mins before serving, strain the poaching liquid, then return the liquid to the pan, and bring to a simmer. Heat a 5cm depth of frying oil in a large, heavy-based pan over a medium heat. When the oil is hot enough, a small piece of bread dropped in it should turn brown in 20-30 secs. Carefully lower the falafel balls into the oil, cooking in batches of 6 at a time. Fry until deep golden brown all over, about 3 mins. Remove with a slotted spoon and drain on kitchen paper, and keep warm in the oven while you cook the remaining batches. Safely set aside the oil.
• Finally, poach the vegetables. Add the carrots to the poaching liquid and cook for 3-5 mins depending on the size, then add the remaining veg. Return to the boil and simmer for 3 more mins. Strain the vegetables, discarding the liquid.
• To serve, first whizz the sauce once more (it has a tendency to separate). Place spoonfuls of sauce on each warmed plate (one spoonful for each falafel looks nice). Divide the falafel and spring veg between the plates, scatter with pomegranate seeds and serve immediately.

PASTA WITH CAULIFLOWER, SPICY TOMATO SAUCE AND CAPERS

Steps:

• Bring a large pot of water to a boil while you core the cauliflower and break it into florets. Add a generous amount of salt to the water and blanch the cauliflower for 5 minutes, or until tender. Use a skimmer or strainer to scoop the cauliflower from the water and transfer to a bowl of cold water. Drain and chop the florets into small pieces. Keep the water at a simmer.
• Heat the oil over medium heat in a wide, heavy skillet and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the puréed tomatoes, a pinch of sugar, and salt to taste. Add the capers and cauliflower and simmer 10 to 15 minutes, until the tomatoes have cooked down and smell fragrant. Taste and adjust seasonings.
• Bring the water in the pot back to a boil and add the perciatelli. Cook al dente, usually about 7 or 8 minutes. Add about 1/2 cup of the pasta water to the pan with the cauliflower and stir. Drain the pasta and add to the pan, along with the parsley and the pecorino. Stir together and serve.

CAULIFLOWER FALAFEL WITH SPICY TOMATO SAUCE RECIPE

Steps:

• Prepare the sauce by adding all of the ingredients to a medium saucepan. Bring the sauce to a boil and then reduce heat. Simmer for 30 minutes, stirring occasionally. Once sauce is finished, remove from heat and let cool. Puree sauce so that it is smooth and set aside. Chop cauliflower into florets and then puree cauliflower and garlic into a food processor for 90 seconds or until the mixture becomes grainy. Add pureed crumbs to a large bowl and combine with other falafel ingredients. Stir for 3 minutes until the mixture begins to form a thick paste. Heat half an inch of oil in a small saucepan (about 3/4 cup). Form falafel paste into balls about 1 1/2 inches across and fry them in the hot oil. Each side should be cooked for about 5 minutes so that the edges being to turn brown. If you flip the falafel balls too soon, they might fall apart or wind up undercooked. Once fully cooked, transfer fried falafel balls to a paper towel to soak up excess oil. Serve with spicy tomato sauce and enjoy!