Doc V's Healthy Kitchen

Today, I’ll share 2 different recipes with cauliflower as protagonist.

Last week, I saw a recipe of fritters, which I remember to have tried already. I made the same mistake by not draining the cauliflower enough. Instead of cookies, I made one large cookie ( which is of course less attractive, less crispy, but much lighter).

Steam 1 small chopped cauliflower for a few minutes. Drain. Mix in a blender. Add chopped, fresh mint ( depends on your taste), 200 grams of feta (I tried out a vegan one which contains more liquid), 2 eggs, 2 table spoons of almond flour, 4 chopped garlic cloves, pepper and salt. Mix. Pour the mixture in a springform covered with baking paper. Store in the fridge. Bake at 180° for approximately 40 mins.

Mix 200 grams of low fat Greek yogurt with fresh mint and 1chopped spring onion, pepper, salt and a drizzle of olive oil.

Serve the huge fritter with lemon wedges and the sauce.

Today, we’re having a cauliflower pizza. Chop the cauliflower. Blend. Add 100 grams of almond flour, 100 grams of oat flakes, 1 table spoon of dried oregano, 2 eggs, pepper and salt. Mix. Spread the mixture on a greased baking paper on an oven tray. Try to obtain a thickness of 5mm. Bake in a preheated oven at 200° for 20 mins. Spread 1 sliced fennel on baking paper. Spread some oil. Roast in the same oven for 15 mins.

In the meantime, make a tomato sauce with 4 chopped garlic cloves, 1 can of tomatoes, dried or fresh basil, pepper and salt.

Spread the tomato sauce on the pizza. Spread the fennel on the tomato sauce. Finish with lucious burrata (or mozzarella). Bake for another 15 mins.

Serve the pizza with some greens and olive oil.

PS thanks to Anna Jones, Modern vegetarian.

Which one do you prefer?