Cauliflower puree with roasted grapes and apple cider vinegar jus

Cauliflower puree with roasted grapes and apple cider vinegar jus

1 head cauliflower, cut into florets
1 onion, diced
1 C almond milk
Large bunch of red seedless grapes, washed and picked
1 C apple cider vinegar
1/2 C water
3 cloves garlic
1/2 bunch thyme, save some for garnish
1tsp paprika
Olive oil
Sea salt
Black pepper

Preheat oven to 180°. Place grapes on baking paper lined tray, drizzle with olive oil, some thyme sprigs and season with salt and pepper. Roast for 30min or until skins are slightly crispy, center will be soft.

In a saucepan sauté onion in 1Tb of oil on a medium heat, until softened not brown. Add 2tsp salt, milk and cauliflower, simmer covered until soft, approx. 20min. Stir occasionally.
Blitz with stick blender until smooth.

For the jus. Simmer apple cider vinegar, water, garlic (whole), 1Tb salt, 8 sprigs thyme and paprika until reduced to 1/4 C. Discard garlic cloves and thyme. The sweetness of the grapes will balance out the jus acidity.

To serve, top cauliflower with grapes, jus, pepper and fresh thyme.

Apple cider vinegar (ACV) is crushed apples, which have been fermented in barrels. It is a natural cleanser due to its high probiotic content and natural acidity, which alkalizes the body. A tablespoon is recommended daily in water for full alkalizing benefits, raw unfiltered is best.

Cauliflower and asparagus ‘risotto’

Cauliflower and asparagus 'risotto'

½ medium cauliflower, grated to rice texture
½ bunch sage, leaves picked
3 Tb olive oil
1 onion, diced
2 cloves garlic, finely chopped
½ C wild rice
1.5 C vegetable broth
1 bunch asparagus, snap ends off and discard, cut into 2cm pieces
1 lemon, zest and 1/2 of juice
Sea salt and white pepper

Fry ¾ sage leaves in 1Tb oil on a medium heat for 20 seconds or until crisp, set aside on paper towel.
Finely chop remainder sage.
Heat remaining oil and fry onion in medium saucepan until softened, add garlic.
Stir in wild rice, fry 2 min, add broth and simmer with lid on 30mins.
Add cauliflower, chopped sage, lemon zest, pepper and 2tsp of salt.
Simmer gently uncovered reducing broth, approx. 10 min.
Stir in asparagus and simmer for 3 min.
To serve top with fried sage and a squeeze of lemon.
2 large serves, 4 as a side dish

Other vegetables are also great in this cauliflower base risotto, such as pumpkin and beetroot.

Wild rice is not actually a rice grain; it’s a grass seed.
It is more nutty and chewy than rice; high in antioxidants, fibre and protein.