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Cumin and Coriander Roasted Cauliflower with Dates and Crushed Almonds

by michelletang118
written by michelletang118

Roasted Spiced Cauliflower with Dates (4 of 19)

Did you know that cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6? What’s more, it’s also a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it contains a good dosage of vitamin B2, protein, vitamin B1, niacin, and magnesium. So if you want a food that wil help lower your risk of contracting cancer, improve your digestion, and help with calcium absorption, this white cruciferous vegetable is the choice for you.

But wait, isn’t cauliflower super bland, tasteless, and lacking in texture? Short answer: Yes and No. “Yes” by its very nature but “No” if you know how to cook it the right way to deliver maximum punch and texture. What is the right way? For me, it involves roasting the cauliflower with a concoction of cumin and coriander spices, then adding chopped dates for a touch of sweetness, and throwing a handful of crushed almonds to pack in the extra “crunch factor”. Mmm….suddenly, cauliflower has taken on a new dimension, delivering a really incredible flavour that one can be impressed by (well, at least marginally).

INGREDIENTS:

  • 1 head of cauliflower, broken into florets, outer greens removed
  • 2 teaspoon cumin
  • 2 teaspoon coriander seeds
  • 1 knob of butter
  • Olive oil
  • Salt and pepper, to taste
  • Half a cup of pitted dates, chopped into halves
  • Handful of roasted almonds, crushed
  • 1 piece of fresh coriander, chopped

METHOD:

1) Preheat oven to 200 degrees celsius. Blanch cauliflower in a pot of boiling water for a few minutes then transfer to a colander and give it a good shake to get as much water out as possible. Allow it to steam dry (don’t want any water or else it won’t roast properly).

Roasted Spiced Cauliflower with Dates (18 of 19)

2) Bash the coriander seeds in a mortar and pestle. Combine with the cumin. Repeat for the almonds.

Roasted Spiced Cauliflower with Dates (15 of 19) Roasted Spiced Cauliflower with Dates (17 of 19)Roasted Spiced Cauliflower with Dates (16 of 19)

3) Chop the pitted dates into halves.

Roasted Spiced Cauliflower with Dates (12 of 19)

4) Add knob of butter with some olive oil in a pan on medium heat. Throw in the cauliflower and throw in the spices, almonds, and dates. Mix together thoroughly to ensure cauliflower florets are covered with the spice mixture. Add salt and pepper to taste.

Roasted Spiced Cauliflower with Dates (14 of 19)

Roasted Spiced Cauliflower with Dates (11 of 19)

5) Transfer contents to a roasting tray and roast for about 15 minutes to crisp up the florets.

Roasted Spiced Cauliflower with Dates (9 of 19)

6) Serve and garnish with some chopped fresh coriander.

Roasted Spiced Cauliflower with Dates (1 of 19)

Roasted Spiced Cauliflower with Dates (3 of 19)

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Gluten-freeSaladSidesVegetablesVegetarian

Tahini-Miso Dressed Kale Fig Salad

by michelletang118
written by michelletang118

Tahini dressed kale salad (2 of 27)

For a hearty lunch, you can’t go wrong by opting for a delicious kale salad. Kale pairs perfectly well with a fresh home-made creamy tahini dressing. Add some chunks of avocado to give it more smoothness and toasted walnuts with maple syrup to give the salad the extra crunch and dimension. Throw in some figs for some added fibre.

 Of all the healthy greens, kale ranks no.1. Super high in nutrients and super low in calories, kale is among the most nutrient dense food on the planet. It helps combat inflammation and contains vitamin K, which can help prevent against cancer.

Tahini is mineral rich containing zinc, iron, selenium and copper and also provides omega-3 fatty acids, a source of healthy fat.

Figs are high in natural sugars, minerals and soluble fibre. Figs are rich in minerals including potassium, calcium, magnesium, iron and copper and are a good source of antioxidant vitamins A, E and K that contribute to health and wellness.

Walnuts not only taste great but are a rich source of heart-healthy monounsaturated fats and an excellent source of those hard to find omega-3 fatty acids.

This shredded kale salad with tahini  dressing is also gluten-free, vegan and paleo and can easily be made protein-rich with the addition of fish, meat, tempeh or beans (but I personally like it without the meat)

INGREDIENTS (serves 2 as a main, 4 as a side):

For the tahini dressing:

  • 1/3 cup tahini paste (see below for recipe)
  • 1/3 cup water
  • 1 tablespoon of miso paste
  • salt to taste

For the salad:

  • half a pound of kale
  • half a large avocado
  • 2 fresh figs
  • handful of walnuts
  • 1 tablespoon of honey/maple syrup
  • 1 teaspoon of cumin
  • 1 teaspoon of cinnamon

METHOD:

To make tahini:

1) Toast sesame seeds in frying pan until they turn lightly golden in color. (NB: this is optional but toasting the seeds will give it a nuttier flavour). Transfer seeds to a plate / roasting pan and let it cool completely.

Tahini dressed kale salad (25 of 27)

2) Grind in a food processor fitted with the S-blade. Process for 2-3 minutes until sesame seeds form a crumbly paste. Next, add 2-3 tablespoons of olive oil (NB: any neutral oil will do, including grapeseed or sesame oil). Process for 1-2 minutes, scraping down the sides as necessary, until the mixture forms a thick and fairly smooth paste. For a thinner consistency, add more oil. Add salt to taste and process until combined.

Tahini dressed kale salad (22 of 27)

4) Transfer the tahini to an airtight jar (I love the mini Weck ones). It will keep in the fridge for a month or longer (sadly, mine was demolished within two days). If the mixture separates, stir the tahini to redistribute the oil.

Tahini dressed kale salad (21 of 27)

To make the kale salad with the tahini dressing:

1) Wash kale leaves and remove stems. Cut into strips (width according to your liking).

Tahini dressed kale salad (26 of 27)

Tahini dressed kale salad (13 of 27)

2) Slice figs and slice avocado.

Tahini dressed kale salad (9 of 27)

3) Toast the walnuts. Turn fry pan on medium heat, pan fry walnuts until they turn light golden brown. Transfer to a bowl and add some honey (or maple syrup), cinnamon, and cumin. Toss until combined.

Tahini dressed kale salad (8 of 27)

Tahini dressed kale salad (15 of 27)

4) Make tahini dressing. Add 1/3 cup tahini with 1/3 cup of water until desired consistency obtained. Add the dollop of white miso paste (optional) and shake vigorously until combined.

Tahini dressed kale salad (12 of 27)

5) Mix walnuts, avocado, figs and kale salad together. Dress with the tahini miso dressing.

Tahini dressed kale salad (6 of 27)

Tahini dressed kale salad (1 of 27)

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Appetiserseafood

Grilled Squid With Lemon, Garlic, and Cumin

by michelletang118
written by michelletang118

Grilled squid with cumin, garlic, and lemon (9 of 10)

Squid Attack! Last week after catching up over brunch with some friends at Cupping Room in Wan Chai (one of the more casual and decent brunch places in HK with coffee on par with Sydney standards) I walked pass the wet markets and saw some fresh squid eyeing me back. Picked two of these up and subjected them to the grill.

These slimy creatures are capable of providing the body with 90% of copper, a trace mineral which plays a role in the absorption, storage and metabolism of iron and the formation of red blood cells (nb: copper deficiency may show in the form of anemia). What’s more, squid is good for those of us who are stressed out as it is rich in magnesium, which is able to relax nerves and muscles. Squid is also a good source of protein, helping us maintain healthy hair, skin, muscles, and nails.

Squid is a sustainable seafood that is easy to cook in seconds. Here is a simple recipe that I adapted.

INGREDIENTS:

  • 2 squids, cleaned
  • 1 lemon, zest only
  • Pinch of cumin
  • Pinch of sea salt
  • 1 garlic clove, diced finely
  • 1 tablespoon of olive oil
  • 1 diced chilli (optional)

METHOD:

1) Instead of slicing the squid into rings, aim for a concertina effect with the squid sliced, but still holding together. To achieve this with ease, simply push a large knife inside the ‘tube’ of the squid and and leave it inside flat on its side. With a sharp knife, slice the squid as if you were going to chop it into rings. The knife that is lying inside the body of the squid will prevent you from slicing right through.

Grilled squid with cumin, garlic, and lemon (1 of 8)

2) Mix the olive oil, garlic, lemon zest, cumin and sea salt in a bowl and rub it all over the squid. Throw in a diced chilli if you like some heat. Marinade for 1-2 hours.

Grilled squid with cumin, garlic, and lemon (3 of 8)

3) Heat a griddled grill pan till it gets smoking hot. Remove squid from marinade and lay them flat on the grill. Flip after 2 minutes each side to get those lovely charred marks.

Grilled squid with cumin, garlic, and lemon (2 of 10)

4) Serve squid on a warmed plate with a sprinkling of sea salt and a wedge of lemon.

Grilled squid with cumin, garlic, and lemon (8 of 10)

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