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Side dish Archives - Everyday Vegan Cooking

Everyday Vegan Cooking

Vegan Recipes for Everyday Meals

Category: Side dish

Vegan Swiss Chard & Sweet Potato (Yam) Quiche

This post is going to be a little bit extensive in details. If at any time you feel that you just want to read the full recipe, just scroll down to the bottom of the page to find a printable, consolidated version of this recipe.

However, I see this post as a vehicle that will carry you through some awesome tips, tricks and cooking techniques that should help you in achieving better results while cooking other recipes that you are already familiar with and will open a window to the thought process behind creating this recipe.

So, what I’m planning to cover besides giving you an awesome quiche recipe?

  • How to create an amazing crumbly but stable pie crust (shortcrust), that you can use for any quiche or a sweet pie (with the addition of just sugar)
  • A binding and delicious vegan custard mix for quiches, savory pies and casseroles (“eggs and cream” / custard substitute).
  • How to easily separate the quiche from a pan with a loose bottom?
  • How to avoid having a runny filling in a quiche that has greens (or mushrooms) in it.
  • How to get that shiny top without using eggs.
  • And probably more.

So let’s start.

What is a quiche?

Quiche  is (from wikipedia) “...a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood, and/or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food…

From the definition above you can rightly assume that the custard part (usually cream and eggs) is the main barrier between many vegans and the perfect quiche. In addition to that, the pastry crust in the non vegan world is full of butter, that adds fat to the flour and creates a texture to the crust that semi melts in your mouth (butter is solid in room temperature and becomes liquid in your mouth) and very crumbly.

So how do we veganize the custard part of the quiche? 

Let’s start with the recipe and later break it down and explain the function each ingredient plays in this vegan custard version.

In a vitamix or a similar blender, blend:

  • 1 cup of soaked (for 3 hours) raw (unsalted) cashews (or macadamia nuts)
  • 1/4 cup olive oil
  • 1/2 cup water
  • 200 grams (about 1 cup) firm tofu
  • 1 TBS cornstarch
  • 1 tsp baking powder

Flavoring:

  • 2 TBS nutritional yeasts
  • 1 garlic clove
  • 1 tsp salt (I use grey sea salt)

Blend all the vegan custard ingredients in a blender to a creamy texture

How did I arrive to the above vegan custard recipe?

The custard plays several roles in the quiche. The main role is to  bind the veggies or other ingredients you decide to put in your quiche. Second, it adds fat and “fluffy” texture (mouthfeel) that is very pleasing, soft, yet with an omelette-like bite to it. The eggs that start as a liquid, become solid and “fluffy” when heated and bind the quiche ingredients to each other. The added cream, will soften the texture of the eggs and will add fat for a more pleasing mouthfeel (just like you would do when you make a non vegan omelette).

My substitute for the binding attributes of eggs is a cashew cream (cashews blended with water). It can basically be any type of nut cream (like macadamia or even almonds), but cashews have relatively high fat content and also serve as a substitute for the fat content a non vegan recipe will get from the cream. When you blend (soaked) cashews with water to a cream consistency and then heat it up, the water evaporates and the cashews  will go back to a solid state, but since it is now spread throughout the quiche, it now has the binding attributes similar to that of an egg. So we got ourself a binder, which adds almost neutral-nutty flavor to our quiche. BTW, why do you soak the cashews? when you soak the cashews they 1. It becomes softer and easier to blend to a smoother texture 2. It become neutral in flavor.

So what’s next? Eggs also tend to expand with heat, giving you this “fluffy” texture. For this attribute of the custard, we will add about 1 teaspoon of baking powder for each cup of soaked cashews.

Let’s move on. We are still missing some fat and protein content in this vegan custard. For that we will add a bit of olive oil and some Firm Tofu. Tofu is not a must here. I got similar binding results without tofu, however, texture wise, when water content evaporates with heat, the tofu serves as a binder as well and in addition, giving the mixture a scrambled-egg-like texture. The downside of having tofu in the mix is the after taste some tofu has. This can be resolved with adding some flavor to the custard like nutritional yeasts, garlic and salt and finding a tofu that is more neutral in flavor (experiment with different brands – go for the freshest tofu you can get).

Lastly, if we would like to get the sheen we get when baking a non-vegan custard, we should add the cornstarch. When cornstarch is baked or fried, it becomes crispy and shiny. 1 tablespoon of cornstarch will give us the desired sheen.

Vegan Swiss Chard & Yam (sweet potato) Quiche

Look at the sheen this quiche has thanks to the added cornstarch.

Ok, now what about the crust?

  • 1 1/2 cups of flour (it can be any flour, including GF flour. I used whole sprouted spelt flour)
  • 1/2 cup almonds flour / almonds meal
  • 3 TBS (of 15mL) aquafaba (the liquid from a can of chickpeas)
  • 1/2 cup of refined coconut oil (refined coconut oil is neutral in flavor, you can use a non-refine coconut oil if you don’t mind the faint coconut aftertaste you get)
  • 1 tsp salt

Mix it all with your hand to a crumbly dough.

How did I arrive to this crust / shortcrust recipe?

The almonds flours helps a lot in achieving the desired crumbling effect of the crust. If you only use flour (and omit the almonds flour) and over process/kneed the dough,  there are high chances that the crust will be too stiff and dry, similar in texture to a cracker and will not be as pleasant to cut and eat, texture wise. The almond fine grains, are making sure that this will not happen, as they separate between the flour parts (gluten and starches). It also adds some awesome nutty flavor to the final outcome. #win

Aquafaba (AF). Well, for over a year now I use AF to sub eggs in pastry with amazing results. The AF will make the crust softer and will even help it rise a bit, just like an egg would do.

Refined coconut oil. Coconut oil is a fat that has some similar attributes to that of a butter. It does liquefy in a lower temperature than butter, but it works great in this recipe. You can use olive oil instead, however, the end result will be less “melt-in-your-mouth”. When the quiche cools down, the coconut oils solidifies and when you put it in your mouth – it melts, just like butter. If you have some time in your hand, and would like to achieve similar melting temperature for your fat content, you can melt 1 part of cocoa butter with 10 parts of coconut oil and use it in this recipe. I find it better to use in sweet pie crusts than savory crusts, though the cocoa flavor is hardly noticeable. you really have to look for it to notice it.

If you would like to use this shortcrust recipe in sweet pies, just add two tablespoons of sugar to this recipe and reduce the salt content to 1/4 teaspoon.

Shaping the crust

This crust dough, doesn’t need refrigeration before you put it in a pan. You simply crumble it onto your 10″ pie pan and press it to the pan evenly with your fingers:

Vegan Swiss Chard & Yam (sweet potato) Quiche

Here is how you shape some nice edge to the pie:

Vegan Swiss Chard & Yam (sweet potato) Quiche

Stab it slightly with a fork, and refrigerate for 30 minutes.

Vegan Swiss Chard & Yam (sweet potato) Quiche

How do you make the filling?

Now, when you already know how to make the perfect crust and the perfect vegan custard, you can go wild with the filling you choose. You can basically veganize any non-vegan recipe of your choice.

In this case, I used the following veggies:

The Yam (sweet potato)

I’ve boiled diced sweet potatoes (to avoid undercooking) in salty water. Just bring to a boil and turn off the heat. Use the same process but boil for extra two minutes, if you decide to use potatoes in your quiche.

Vegan Swiss Chard & Yam (sweet potato) QuicheThe swiss chard

I’ve sauteed a big bunch of sliced swiss chard, making sure that there are no excess liquids. In this process, the chard loses about 4/5 of its volume! The same process is applicable to mushrooms in case you want to make a fried onions and mushrooms quiche.

Vegan Swiss Chard & Yam (sweet potato) QuicheThe shallots

I finely sliced two shallots and placed them in a large mixing bowl.

Assembling the quiche and baking

In a large bowl, mix with a spatula your boiled yams, chard, shallots and your vegan custard.

Vegan Swiss Chard & Yam (sweet potato) Quiche

Take your crust out of the fridge and spread the mixture evenly in the crust using a spatula.

Vegan Swiss Chard & Yam (sweet potato) Quiche

Bake on 320F for about 45 minutes or until you see that your pie gets the desired sheen.

Remove from the oven and let it cool for 10 minutes.

Place your pie on a container that is slightly narrow than the perimeter of the pie and slide the metal edge down.

Vegan Swiss Chard & Yam (sweet potato) Quiche

Now it’s ready to cut.

Vegan Swiss Chard & Yam (sweet potato) Quiche

Some afterthoughts. I would add some roasted bell peppers to the next quiche I would made. I think it would add some nice texture and flavor to it.

Let me know in the comments what you think about this post and if you like me to post more posts in this fashion.

Guy

Here is the printable recipe:

5.0 from 3 reviews
Vegan Swiss Chard & Sweet Potato (Yam) Quiche
 
Prep time
Cook time
Total time
 
This is a recipe that fits a 10" pie pan.
Cuisine: French
Ingredients
The vegan custard
In a vitamix or a similar blender, blend:
  • 1 cup of soaked (for 3 hours) raw (unsalted) cashews (or macadamia nuts)
  • ¼ cup olive oil
  • ½ cup water
  • 200 grams (about 1 cup) firm tofu
  • 1 TBS cornstarch
  • 1 tsp baking powder
  • 2 TBS nutritional yeasts
  • 1 garlic clove
  • 1 tsp salt (I use grey sea salt)
The veggies
  • 1 large sweet potato diced and boiled in salty water for a minute.
  • 1 big bunch of swiss chard sliced and sauteed until all water content evaporates
  • 2 shallots thinly sliced
The crust
  • 1½ cups of flour (it can be any flour, including GF flour. I used whole sprouted spelt flour)
  • ½ cup almonds flour / almonds meal
  • 3 TBS (of 15mL) aquafaba (the liquid from a can of chickpeas)
  • ½ cup of refined coconut oil (refined coconut oil is neutral in flavor, you can use a non-refine coconut oil if you don't mind the faint coconut aftertaste you get)
  • 1 tsp salt
Instructions
  1. Make the crust. Mix all the crust ingredients with your hands to a crumbly dough. Crumble the dough evenly on a pie pan with a loose bottom. Use your fingers to flatten the dough evenly to the surface and edges. Stub the bottom of the crust slightly with a fork. Refrigerate for 30 minutes.
  2. Bring the diced yam to a boil in a pot with salty water. remove from heat.
  3. Sautee a big bunch of sliced Swiss chard until all water evaporates.
  4. shallots - finely sliced
  5. Put the yums, shallots and chard in a large bowl.
  6. Blend all the vegan custard ingredients in a blender and mix, using a spatula in a bowl with the veggies.
  7. Take the crust out of the fridge and spread the above mix evenly using a spatula.
  8. Bake for 45 minutes at 320F until the quiche gets a sheen

 

Crispy Breaded Broccoli and Mushrooms with Almonds Butter and Sweet Chili

This is a template recipe that yields a delicious appetizer that you can make to any potluck or dinner with your friends and family and it takes about 30 minutes to make, start to finish. Underneath the external crispy coating, there is a layer of sweet and spicy buttery spread and then, there is that perfectly cooked broccoli or mushroom.  If you serve it as a party appetizer, you can stick a wooden toothpick in each, so your guests can easily serve themselves. It will not stay for long, I promise you that.

Ingredients:

Broccoli florets

1 package of crimini or white mushrooms

For the marinade

3 TBS almonds butter / peanut butter / sunflower seeds butter

4 TBS olive oil / sunflower seeds oil /safflower oil

4 TBS sweet chili sauce

1 clove of garlic – minced

1/2 tsp salt

1 tsp minced ginger

1 tsp all purpose flour (optional)

For the coating

1 cup bread crumbs / substitute for processed corn flakes for GF version

2 TBS nutritional yeasts

1 TBS white sesame seeds

1 TBS black sesame seeds

1/2 tsp salt

Directions:

1. Preheat oven to 420F (215C).

2. Make the marinade. Mix all marinade ingredients using a tablespoon or a whisk.

3. Mix the coating ingredients.

4.  Dunk the mushrooms and broccoli into the marinade bowl and use a brush or your hands to smear the marinade evenly over its surface. You will have to do it per individual broccoli floret but, you can mix all mushrooms with the marinade for faster similar results.

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5. Transfer each marinated mushroom and broccoli floret into the breadcrumbs mix and toss to coat from all sides.

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6. Transfer the coated broccoli and mushrooms to a baking pan padded with parchment paper.

7. Bake for 10-15 minutes until slightly brown and crispy.

Here’s how the broccoli should look like

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Here is how the mushrooms should look like

5.0 from 1 reviews
Crispy Breaded Broccoli and Mushrooms with Almonds Bbutter and Sweet Chili
 
Prep time
Cook time
Total time
 
This is a template recipe that yields a delicious appetizer that you can make to any potluck or dinner with your friends and family and it takes about 30 minutes to make, start to finish. Underneath the external crispy coating, there is a layer of sweet and spicy buttery spread and then, there is that perfectly cooked broccoli or mushroom. If you serve it as a party appetizer, you can stick a wooden toothpick in each, so your guests can easily serve themselves. It will not stay for long, I promise you that.
Author:
Recipe type: Appetizer
Ingredients
  • Broccoli florets
  • 1 package of crimini or white mushrooms
For the marinade
  • 3 TBS almonds butter / peanut butter / sunflower seeds butter
  • 4 TBS olive oil / sunflower seeds oil /safflower oil
  • 4 TBS sweet chili sauce
  • 1 clove of garlic - minced
  • ½ tsp salt
  • 1 tsp minced ginger
  • 1 tsp all purpose flour (optional)
For the coating
  • 1 cup bread crumbs / substitute for processed corn flakes for GF version
  • 2 TBS nutritional yeasts
  • 1 TBS white sesame seeds
  • 1 TBS black sesame seeds
Instructions
  1. Preheat oven to 420F (215C).
  2. Make the marinade. Mix all marinade ingredients using a tablespoon or a whisk.
  3. Mix the coating ingredients.
  4. Dunk the mushrooms and broccoli into the marinade bowl and use a brush or your hands to smear the marinade evenly over its surface. You will have to do it per individual broccoli floret but, you can mix all mushrooms with the marinade for faster similar results.
  5. Transfer each marinated mushroom and broccoli floret into the breadcrumbs mix and toss to coat from all sides.
  6. Transfer the coated broccoli and mushrooms to a baking pan padded with parchment paper.
  7. Bake for 10-15 minutes until slightly brown and crispy.

 

Oven Roasted Corn on the Cob

Oven roasted corn tastes much different than corn cooked in boiling water. You can cook your corn using different cooking techniques and even eat it raw: you can boil it, grill it, with the husks, without the husks, brush it with oil and spices or just serve it with some salt. It is very hard to ruin a fresh corn on the cob when cooking it.

This is yet another very simple recipe that will help you make perfect corn! no more guessing if it has boiled long enough or burning it on the grill. the corn comes out hot, tender al dente and absolutely delicious! It is also the perfect solution for parties, as it is easier to fit many more corn in the oven than in a pot.

This technique will yield a more firm, crunchy and juicy corn and can serve as a template recipe that you can adjust to your particular taste. If you are up to it, you can follow the same steps described in the directions but instead of using an oven, use a grill. it will be ready in less time but will require more attention. If you would like more detailed instructions about grilling corn, please leave a comment and I will reply to it.

Ingredients:

4 ears fresh corn
Optional:
Olive oil
Soy sauce
Mirin
salt
Sweet chili sauce

Directions:

1. Preheat oven to 350 degrees F (180C).

2. Place corn husks directly on the oven rack and bake for 30 minutes.

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3. Take the corn out of the oven using oven gloves and place on a surface like a big plate or a cutting board. I really like these gloves that I linked to, they are heat resistant and still gives you enough flexibility when handling hot things you take out of the oven.

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4. You can peel down the husks, using the oven gloves and use as a handle when eating. You can sprinkle some salt and eat it as is, it will be delicious! However, you can proceed with the next step, which will make it more special.

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5. Wash the husks in water, this will prevent it from burning while you roast the corn the second time. Twist the husks a little, so it will be easy to hold. You can also make a knot if you feel extremely creative 🙂

6. Brush the corn with some flavored liquid or sauce: Olive oil and salt – will not overpower the corn taste but will enhance its flavor. 3 Parts of soy sauce + 1 part of Mirin – will give you a Japanese style corn (especially if you use your grill instead of your oven). Sweet chili sauce – will give it a sweetness and spiciness. Be creative and flavor it as you like. If you are brushing it with a thick dressing that might drop in your oven – it is wise to place a baking pan underneath the corn rack.

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7. Place the corn back in the oven and bake for additional 15-30 minutes until slightly brown.

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8. Serve.

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Sauteed Broccoli – Simple and Delicious Side Dish

Do you remember the sauteed green beans recipe I posted? This recipe calls for the same technique.  The broccoli will stay crunchy, yet juicy with a complex flavor as the slightly burnt parts complement the parts that are still green. Adding the grated Brazil nut on top of this dish, will help balance the slightly sour flavor of this dish, it is recommended but optional.

Ingredients:

2 cups broccoli florets

2 TBS olive oil

1-2 garlic cloves – sliced

1 TBS freshly squeezed lemon juice

1/2 tsp salt

1/2 cup water

2 Brazil nuts – grated

Directions:

1. Heat a large wok or a pan over medium-high heat, add the oil and the broccoli florets.

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2. Saute (fry and mix occasionally) for about 3 minutes so the florets get a little brown side.

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3. Add the garlic and saute for about 30 seconds, until you can smell its fragrance.

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4. Mix the water, lemon juice and salt and add to the pan.

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5. Saute for about 3-5 more minutes until most of the water has been evaporated.

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6. Grate some Brazil nuts and serve. BTW, I use this Microplane grater, as it yields the fluffiest result.

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Sauteed Broccoli - Simple and Delicious side dish
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups broccoli florets
  • 2 TBS olive oil
  • 1-2 garlic cloves - sliced
  • 1 TBS freshly squeezed lemon juice
  • ½ tsp salt
  • ½ cup water
  • 2 Brazil nuts - grated
Instructions
  1. Heat a large wok or a pan over medium-high heat, add the oil and the broccoli florets.
  2. Saute (fry and mix occasionally) for about 3 minutes so the florets get a little brown side.
  3. Add the garlic and saute for about 30 seconds, until you can smell its fragrance.
  4. Mix the water, lemon juice and salt and add to the pan.
  5. Saute for about 3-5 more minutes until most of the water has been evaporated.
  6. Grate some Brazil nuts and serve.

 

Baked Potatoes – Just wash and bake!

Sometimes I come home after work and I don’t have enough time to spend in preparing dinner. This side dish is so easy to prepare but it requires having a Pizza or Baking stone.

The recipe is pretty simple. You pre-heat an oven to 500F (260C), you wash some potatoes (any potato variety will do),  you place the potatoes on the baking stone:

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After about 45-60 minute, depending on the size of the potatoes, when a you stick a fork in it and If it comes out easily, it’s done.
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Serve as a side dish, you can drizzle some olive oil, crack some pepper and salt or serve with some vegan mayo and chives. Delish!

 

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Baked Potatoes - Just wash and bake!
 
Prep time
Cook time
Total time
 
The simplest way to make potatoes
Ingredients
  • Potatoes
Instructions
  1. Wash and rinse the potatoes
  2. Place on top of a baking/pizza stone
  3. Bake for 45-60 minutes.

 

Sauteed Green Beans with Garlic and lemon

Sautéing is a cooking method that uses small amounts of oil in a shallow pan or a skillet over relatively high heat. You can cook many hard vegetables using this cooking technique and the result will most probably be delicious. Food that is sautéed is browned while preserving its texture, moisture and flavor (from Wikipedia).

This is a very simple recipe that requires fresh green beans. The beans will come out slightly brown, slightly crunchy and very moist and easy to bite. My kids really like to eat it and I’m making it at least once a week for dinner as a side dish when I find fresh green beans at the supermarket.

Ingredients:

2 cups green beans, edges trimmed and washed.

2 TBS olive oil

2 cloves of garlic thinly sliced

1 TBS freshly squeezed lemon juice

1/2 cup water.

1/2 tsp salt

Instructions:

1. Heat a large wok or a pan over medium-high heat, add the oil and the green beans.

2. Saute (fry and mix occasionally) for about 5 minutes  so the beans get a little brown.

DSC_2911

3. Add the garlic and saute for about 30 seconds, until you can smell its fragrance.

4. Mix the water and the lemon juice and add to the pan. try to place the beans in one layer so all of the beans will be cooked more or less evenly. In addition to making the beans slightly softer, this step will help us create a very thin sauce – using a cooking technique called deglazing (removing and dissolving browned food residue from a pan to make a sauce).

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5. Cook for about 5 more minutes until most of the water has been evaporated. You would notice small bubbles forming (our thin sauce!), this is the time to remove from the heat and serve.

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Variations:

– Try adding along with the garlic some chopped tomatoes for a quick green beans in tomato sauce

– Saute in peanuts or sesame oil, add sesame and minced ginger with the garlic and serve with fresh cilantro (more Asian style)

Basically, this is the simplest template recipe, you can add whatever flavor you like using the same technique.

Printable recipe:

5.0 from 2 reviews
Sauteed Green Beans with Garlic and lemon
 
Prep time
Cook time
Total time
 
Sautéing is a cooking method that uses small amounts of oil in a shallow pan or a skillet over relatively high heat. You can cook many hard vegetables using this cooking technique and the result will most probably be delicious. Food that is sautéed is browned while preserving its texture, moisture and flavor (from Wikipedia). This is a very simple recipe that requires fresh green beans. The beans will come out slightly brown, slightly crunchy and very moist and easy to bite. My kids really like to eat it and I'm making it at least once a week for dinner as a side dish when I find fresh green beans at the supermarket.
Ingredients
  • 2 cups green beans, edges trimmed and washed.
  • 2 TBS olive oil
  • 2 cloves of garlic thinly sliced
  • 1 TBS freshly squeezed lemon juice
  • ½ cup water.
  • ½ tsp salt
Instructions
  1. Heat a large wok or a pan over medium-high heat, add the oil and the green beans.
  2. Saute (fry and mix occasionally) for about 5 minutes so the beans get a little brown.
  3. Add the garlic and saute for about 30 seconds, until you can smell its fragrance.
  4. Mix the water and the lemon juice and add to the pan. try to place the beans in one layer so all of the beans will be cooked more or less evenly. In addition to making the beans slightly softer, this step will help us create a very thin sauce - using a cooking technique called deglazing.
  5. Cook for about 5 more minutes until most of the water has been evaporated. You would notice small bubbles forming (our thin sauce!), this is the time to remove from the heat and serve.
Variations:
- Try adding along with the garlic some chopped tomatoes for a quick green beans in tomato sauce
- Saute in peanuts or sesame oil, add sesame and minced ginger with the garlic and serve with fresh cilantro (more Asian style)
Basically, this is the simplest template recipe, you can add whatever flavor you like using the same technique.

 

A Whole Baked, Melt-in-Your-Mouth, Cauliflower Recipe

This recipe, or a variation of it, has become a popular dish in many Israeli kitchens. The person, who made it so familiar to everyone, is the renowned chef Eyal Shani who serves it in his restaurants. This cauliflower is buttery soft (yet not mushy) on the inside, with a crunchy, salty, slightly burnt surface. It is a real joy and kids just LOVE it. I deviated slightly from the original recipe to create a simpler and quicker version that is as good as the one served in Eyal Shani’s restaurants.

Ingredients:

1 small to medium cauliflower. For a crunchier result use a small cauliflower with a better inside\surface ratio (pure geometry 🙂 )

Olive oil

Salt – I prefer grey sea salt. It has better taste and texture.

Directions:

1. Preheat an oven to 450F (230C).

2. Rinse the cauliflower thoroughly and remove any “black/grey spots”. Leave the outer leaves intact.

3. Cut the base of the cauliflower so it can stand on its base.

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4. Place the whole cauliflower, standing on its base, in a pot big enough to accommodate it, with 1 inch (2.5cm) of water and 2 tsp of salt. Cover with a lid and bring to a boil.

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5. Lower to medium heat and steam for exactly 10 minutes.

6. Take the cauliflower out of the pot and place on a cutting board (since it is very hot, at this point, I find that lifting it by squeezing it between two large wooden spoons works the best)

7. Pour some olive oil into your palms and massage the cauliflower’s surface until it is coated with a thin layer of the oil. Make sure to rub the outer leaves as well – this way they too will turn out yummy!

8.  Put some grey sea salt in your palms and rub it in slightly on the cauliflower’s surface.

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9. Place the cauliflower in the center of a baking pan lined with aluminum foil, and bake for about 45 minutes.

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The cauliflower will first turn yellow, than slightly brown, and when you begin to see parts that are slightly burnt (black), it is time to take it out of the oven.

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Serve as a side dish. You can quarter it, if you like, before serving.

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It is eaten as is, but would go well with a bit of olive oil and salt and/or tahini and/or lemon juice and/or spicy jam of lemons and/or some chopped cilantro or parsley.

 Printable recipe:

A Whole Baked, Melt-in-Your-Mouth, Cauliflower Recipe
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 small to medium cauliflower. For a crunchier result use a small cauliflower with a better inside\surface ratio (pure geometry )
  • Olive oil
  • Salt – I prefer grey sea salt. It has better taste and texture.
Instructions
  1. Preheat the oven to 450F (230C).
  2. Rinse the cauliflower thoroughly and remove any black/grey spots. Leave the outer leaves intact.
  3. Cut the base of the cauliflower so it can stand on its base.
  4. Place the whole cauliflower, standing on its base, in a pot big enough to accommodate it, with 1 inch (2.5cm) of water and 2 tsp of salt. Cover with a lid and bring to a boil.
  5. Lower to medium heat and steam for exactly 10 minutes.
  6. Take the cauliflower out of the pot and place on a cutting board (since it is very hot, at this point, I find that lifting it by squeezing it between two large wooden spoons works the best)
  7. Pour some olive oil into your palms and massage the cauliflower's surface until it is coated with a thin layer of the oil. Make sure to rub the outer leaves as well – this way they too will turn out yummy!
  8. Put some grey sea salt in your palms and rub it in slightly on the cauliflower's surface.
  9. Place the cauliflower in the center of a baking pan lined with aluminum foil, and bake for about 45 minutes.The cauliflower will first turn yellow, than slightly brown, and when you begin to see parts that are slightly burnt (black), it is time to take it out of the oven.
Serve as a side dish. You can quarter it, if you like, before serving.
It is eaten as is, but would go well with a bit of olive oil and salt and/or tahini and/or lemon juice and/or spicy jam of lemons and/or some chopped cilantro or parsley.