MEGAN WOLF
I love cauliflower as a stand-in for potatoes and rice. Not only is it delicious, it’s now also easy to find already riced.
I prefer frozen cauliflower rice to fresh. The more I make these dishes, the more I realise this is the best method of purchase. I think it works well partly because there is already some water in the cauliflower and it helps the vegetable to cook more evenly.
These recipes are delicious and suitable for any time of year, but they are especially welcome at Passover, when we’re all looking to lighten our load.
I also love how these dishes come together in terms of colour, taste and texture. The sweet and crunchy aspects of the broccoli play off the creamy cauliflower and punchy salmon.
SIMPLE LEMON SALMON
Ingredients
4 x 170g salmon portions
Salt and pepper
2 tablespoons olive oil
2 lemons, juiced
1 lemon, sliced
Directions
Preheat oven to 200ºC. Place sheet pan in the oven to heat.
Whisk olive oil and lemon.
Season salmon with salt and pepper. Brush salmon with half of the lemon mixture.
Place salmon skin side down on the hot sheet pan, roast until cooked to your liking, for about eight to 10 minutes.
Serve salmon by topping the fish with the remaining oil mixture and sliced lemon.
SEARED MUSHROOM CAULIFLOWER RISOTTO
Ingredients
1 tablespoon olive oil
1 medium onion, diced
10 cloves garlic, peeled and chopped
4 cups frozen riced cauliflower
½ cup dry white wine
2 cups water or more
1/3 cup shredded Parmesan cheese
1 lemon, juiced
2 cups mushrooms, quartered
1 tablespoon olive oil
Salt to taste
Directions
Sauté onions and garlic over low heat until cooked through and translucent.
Add frozen cauliflower and mix to combine. Add white wine and continue stirring.
Add water half a cup at a time, stirring frequently and adding more water as each batch is absorbed.
While the cauliflower is cooking, sauté mushrooms in olive oil in a separate pan. Set aside.
Once the cauliflower is soft and resembles risotto, add Parmesan cheese and stir to combine.
Serve risotto with mushrooms atop or stirred into the cauliflower, topped with lemon juice.
BURNT BROCCOLI
Ingredients
2 heads broccoli, cut into florets
2 tablespoons olive oil, plus more for drizzling
1 tablespoon honey
Salt to taste
Directions
Steam broccoli until just tender and bright green, for about two minutes.
Toss broccoli with 2 tablespoons olive oil and place on a large baking sheet. Roast until crispy and starting to char, for 15 to 20 minutes.
Microwave honey until it’s liquid. Then immediately pour it evenly over the broccoli. Drizzle with olive oil and season with salt.
