Food Challenge Recipe 28: Sweet & Spicy Baked Cauliflower

I’m trying to get better at tolerating spicy foods. It’s not that I don’t like it, or I’m not willing to try it, it’s just that too much spice in food results in me being unable to taste ANYTHING any more. That’s not the point of food!

But I don’t avoid heat, and at times will deliberately try foods slightly outside my comfort zone in a hope that it’ll ease my tolerance up. I’d wanted to try a baked cauliflower recipe for a while, and so when I saw this one, I thought “why not??”!

You start with 4 cups of cauliflower florets. For me this was a whole small cauliflower head.

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For the next part I grabbed a quart sized Ziplock bag to put the liquid for the marinade into, which made for a quick mix and simple cleanup.

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I added 2 tablespoons of maple syrup, 2 tablespoons of olive oil, 1 tablespoon of Sriracha (the recipe asked for 2 but I was too scared to add that much hot sauce!), 1/2 tablespoon of light soy sauce and 1/2 teaspoon of black pepper.

To this I added all the cauliflower, sealed the bag and smooshed and shook the whole lot until it was covered as evenly as I could get it!

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I’d already lined a baking sheet, and had the oven on at 180c (fan). This might have been a little hot, so next time I’ll bake this at 170c.

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I was able to simply pour the whole lot onto the sheet, spread it out evenly so that everything had the chance to bake and crisp up (if the tray is too crowded the veg will steam instead of crisping) and pop it in the oven for 30 minutes.

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I took my baking sheet out a couple of minutes early, when I noticed some of the edges were starting to char. I also think that my tray might have been slightly over crowded in areas as the florets were a little too moist in parts. I gave one of the florets a try whilst it was still warm.

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I was glad I hadn’t added too much Sriracha as the bit I tried was really rather spicy! But my intention for this recipe was to allow the cauliflower to cool, and then top a salad with it. So that’s what I did!

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Once it was cool, I found the spiciness had reduced a LOT. In fact, if I make this again, I might add more hot sauce if I intend on eating this cold again. The flavour was really lovely. Spicy but also sweet (like the title suggested!) and the cauliflower flavour still came through nicely.

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I really enjoyed eating this. We had quite a bit left over, and I must admit it did leave the fridge smelling rather pungently of cauliflower, but the flavours were really good even days afterwards.

I give this recipe 7/10

Food Challenge Recipe 20: One Pot Vegetarian Chilli Mac

This week’s recipe is another Mexican inspired one. I think this warmer weather has me thinking of hotter climates all over the world and all I want is spice and punchy flavour!

I found this recipe on Pinterest and I’ve tweaked it somewhat so that it tastes the way I like it. This recipe serves 3 people and is fairly filling. It required using some frozen chopped veg which I’d never used before, and tomato soup instead of passata to add depth.

I found a tomato and herb soup which didn’t have any dairy in, so I used this. It was 100ml less liquid than the recipe required so I made up the rest by adding to the required water volume.

Here’s what I did!

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I took 70g of frozen diced onion, 125g of sliced frozen mixed peppers and 4 medium mushrooms which had been diced, and soften them in a pan in some already warm olive oil. The recipe also called for 1/2 a mild chilli, diced. I can’t handle too much heat so I left this out.

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Once softened I added 120g of canned (rinsed) kidney beans, 1/2 tsp of smoked paprika, 1/2 tsp mild chilli powder and 1/4 tsp of ground cumin. I also added salt and pepper (but not too much because this could be tweaked later on) I stirred this around and then added 400ml of tomato soup and 250ml of water.

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I mixed this up and then added 180g of dry macaroni. You can use whichever pasta you’d like, but I just so happened to have some macaroni in my cupboard. I brought this to a simmer and let it cook for 15 mins, stirring regularly.

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At about 5 minutes before the end of cooking, I tasted the liquid and decided it needed more salt and 1 tsp of sugar to break the acidity. I also decided it needed a bit more depth and asked Gary to choose a BBQ sauce from his vast collection. I needed one which wasn’t too sweet, was a little vinegary and with a bit of smoke. I added 1.5 tbsp (approx) of this, gave it a stir and the flavour was just right.

At 15 minutes, the macaroni wasn’t cooked yet so I gave it some more time, testing it in 5 minutes increments and adding a little boiling water if I felt it was getting to dry. This macaroni seems to always need 10 minutes more cooking time when cooking it within a one pot dish, so I was prepared for this, but your pasta might cook faster.

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When I was happy with the ‘bite’ of the pasta, it was time to serve!

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I served mine with some grated lactose-free mature cheddar, but it would be equally nice with snipped spring onions or herbs on top.

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This was a super quick and really easy, hearty meal to cook. It even tasted great when I had the leftovers for lunch during the week.

I think I’ll be making this again!

I give this recipe 8.5/10

Food Challenge Recipe 18: Sweet & Sticky Tomato and Onion Bake

You’ll probably have noticed an unintentional theme in my last month or so’s recipes. I mostly eat vegetarian food, and a lot of it focusses on tomato and basil maybe with potato thrown in there.

I’m lactose intolerant so can’t eat dairy and my husband has Crohn’s meaning there are a few things that have to be omitted from his diet, including red meat. We never ate a lot of that anyway, so that wasn’t a problem, but I thought it worth mentioning, just in case you wondered why I rarely include meaty or cheesy recipes!

This week’s recipe is one I found whilst scooting through recipe books on Amazon. I don’t know if you’re aware, but sometimes they publish full recipes in the image section of the recipe book. I use this to gauge whether I think I’ll like what’s included. But on this occasion I liked a recipe so much, I screenshotted it, and that’s what this week’s recipe turned out to be! I’m rubbish so I can’t remember the name of the book. I’ve looked but I can’t find it. If I do I’ll update this post!

Anyway, this recipe was for 4 people but I cut it down by half and it was the perfect amount for 2.

You start off with preparing 250g of baby onions. I couldn’t find baby onions so I used the same amount of small shallots.

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To prepare them, you pop them into a bowl and pour boiling water over them. Then after about a minute, I pulled them out one by one with a slotted spoon and peeled the skins off. They just slipped right off! I’ve never prepared an onion in this way so I learned a new skill, and found it quite therapeutic!

I’d turned the oven to fan 190c already and lined a roasting tray with foil (for easier clean-up!) In hindsight I think, for my oven, 170c would have been a bit better.

I tumbled the peeled onions into the tray and then added 375g of cherry tomatoes and 375g of halved new potatoes.

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Then I drizzled about a tablespoon and a half of olive oil over the top and added salt and pepper, and gave it all a good mix.

This then went into the oven for an hour. You’ve got to stir it all around every 15 minutes to make sure the tomato juices get all up in every nook and cranny.

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After the hour was up, I added 200g drained and rinsed cannellini beans and a handful of fresh basil leaves and mixed it all together.

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At this point I turned the oven down to 170c as you can see the onions are already quite charred. Everything went back into the oven for 15 minutes more, and then it was served!

The recipe states to ‘make sure not to miss a drop of those juices’. There weren’t any juices in my pan, so I really believe the temperature of the oven had been too hot!

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Everything was cooked well, and you can still see the tomatoes have some moisture but if there had been some more moisture in the pan I think the beans would have been slightly more tender.

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I served this with some (probably too many) green beans, which added some clean greenness to the meal.

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This was a very good meal. The onions were sticky and caramelised, the tomatoes had deepened in flavour and basted the rest of the meal. The beans, though a little dry, added a texture and savouryness to the dish, and the potatoes soaked in all the lovely flavours from the rest. The basil added a great hit of fresh herby green.

I had thought we might want to add some balsamic glaze to this meal, but it wasn’t necessary. A simple, fresh and relatively healthy dish – we’ll be making this again (with only a tweak in oven temperature!)

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I give this recipe 8.5/10