Tag Archives: cauliflower

Gluten-Free & Dairy-Free Spicy Cauliflower Fritters

Cauliflower works brilliantly with bold, spicy flavours. Its delicate taste and texture when cooked just soaks them in. And it’s a lovely firm vegetable that is substantial – making it a great addition to a gluten-free kitchen.

Here I’ve mixed up a batter, using rice flour, gram flour and cornflour, and then sparkling water as the Japanese do in their tempura recipes to make the batter light. I’ve seasoned the batter with salt and ground chilli, cumin, turmeric and coriander – making them quite fiery. But if you’d like them less full-on, just halve the quantities of those spices. And then I’ve made a coriander-yogurt to dip them into.

gluten-free, dairy-free, yeast-free, nut-free, seed-free, citrus-free

Makes 12 large or about 20 small fritters     Preparation time 10 minutes     Cooking time 10 minutes

  • 1 cauliflower
  • 100g/3½oz/heaped ½ cup rice flour
  • 50g/1¾oz/scant ½ cup gram flour
  • 100g/3½oz cornflour
  • ½ tsp crushed sea salt
  • 2 tsp ground mild chilli
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 garlic clove, crushed
  • 2 large eggs, beaten
  • 150ml/5fl/oz fizzy water
  • 2 large handfuls chopped coriander leaves
  • at least 250ml/9fl oz/1 cup rapeseed oil or olive oil, for frying

Coriander yogurt:

  • 300ml/10½fl oz/scant 1¼ cups dairy-free soya yogurt
  • 1 large handful finely chopped coriander leaves
  • sea salt
  1. Break the cauliflower into small florets. Put into a steamer and steam over a high heat for 4–5 minutes until the thicker stalks are tender but the cauliflower still has a firm texture.
  2. Sift the flours into a large mixing bowl and stir in the salt and spices. Make a well in the centre of the flour mixture and add the garlic, egg and fizzy water. Beat slowly with a wooden spoon to draw in the flours to make a smooth batter. Stir in the steamed cauliflower and, using the spoon, mash the cauliflower up into small pieces then add the coriander and mix in well.
  3. Heat enough oil in a large frying pan to deep fry the fritters over a medium heat until hot. Spoon a couple of large spoonfuls or a few small spoonfuls, depending on the size of fritters you want, into the pan and cook for 1–2 minutes on each side or until golden. Remove from the pan with a slotted spoon and put on a pile of kitchen paper to remove any excess oil.
  4. Repeat with the remaining batter, keeping the cooked fritters warm. Serve hot with the Coriander Yogurt.

Gluten-Free & Dairy-Free Detox Vegetable Curry

4th and final week of my detox! Peter says my skin is glowing and I’ve now lost 3.5kg. Yippee! I made this vegetable curry today and wanted to share it because it’s incredibly easy, and yet delicious. Again, it’s from Max Tomlinson’s book, Clean Up Your Diet.

gluten-free, wheat-free, dairy-free, yeast-free, soya-free, egg-free, nut-free, seed-free, citrus-free

Preparation time 20 minutes     Cooking time 35 minutes     Serves 2

  • 110g/4oz/½ cup brown rice, rinsed
  • 1 small onion, peeled and finely chopped
  • 1 tbsp extra virgin olive oil
  • 1 large clove garlic, peeled and crushed
  • 2.5cm/1in root ginger, grated
  • ½ red chilli, deseeded and chopped
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • a large pinch cayenne pepper
  • 450g/1lb ripe tomatoes
  • 300ml/10 fl oz/1¼ cups water
  • ½ cauliflower, broken into small florets
  • 75g/2½oz green beans, cut into 2.5cm/1in lengths
  • a large handful baby spinach leaves
  • 9–10 gratings nutmeg
  • a small bunch coriander leaves, chopped, to serve
  1. Put the rice in a saucepan and pour in boiling water. Cook, according to the packet instructions.
  2. Put the onion and olive oil in a wok or deep frying pan and cook over a low heat for 10 minutes. Add the garlic, ginger, chilli and spices and cook gently for a further 10 minutes.
  3. Meanwhile, skin the tomatoes. Cut a cross in the top of each tomato and put in a large heatproof bowl. Pour over enough boiling water to cover and leave for 10 seconds. Remove the tomatoes from the water using a slotted spoon, and peel off the skin when they are cool enough to handle. Discard the seeds and roughly chop the tomato flesh.
  4. Add the chopped tomatoes and water to the onion mixture. Raise the heat to medium, bring up to a simmer and cook for 10 minutes. Allow to cool slightly then transfer to a liquidizer and blitz until smooth.
  5. Put the cauliflower and sauce in a saucepan over a medium heat. Bring up to a simmer, cover with a lid and cook for 10 minutes. Add the beans and cook for a further 3–4 minutes, until the beans are tender. Stir in the spinach and cook for 1 minute, until just wilted. Season with the grated nutmeg.
  6. Drain any excess water from the rice. Serve the curry on a bed of rice, with the coriander sprinkled over.