Cauliflower rosti

These are versatile, easy to make and can appear at any meal: serve cold with salad or on their own; enjoy piping hot with veggies & nuts at dinner; add a poached egg and spinach for a weekend brunch. They are also adaptable to vegan, vegetarian or omnivore meals.

A variety of sources will make a great accompaniment, from a yoghurt dressing, a squeeze of lemon, smashed avocado or a lentil curry. This batch was quite moist in the middle, so didn't require any sauce - I just ate 2 of them for a morning snack. The cold weather here in Denver is making me hungry!

These Rosti are nutritious, and have a low GI. They have carbs in the cauliflower, fibre in the veggies & flour, fat in the feta, avocado oil and egg, protein in the egg, cheese (or nuts & flax). They have micronutrients including folate, and other B vitamins. Cauliflower is a cruciferous vegetable, and so possesses glucosinolates (see blog 28th November 2020).

Ingredients:

200 grams (7oz) riced cauliflower

1 onion

3 cloves garlic - minced or finely chopped

100g (3-4oz) chopped feta

2 -3 tables finely chopped rocket & coriander/cilantro

salt, pepper & nutmeg to taste

3-4 scallions/spring onions - finely chopped

1 egg

2 tablespoons flour of choice. I used buckwheat, which is gluten free.

Avocado oil for sauteing

Method

1. Finely chop the onion and sauté in avocado oil

2. Add the riced cauliflower (*if it was frozen, allow to defrost and drain on a tea-towel)

3. Cook until onions are softened

4. Add the garlic

5. Allow mixture to cool - can place in the freezer for a few mins

6. Add the chopped greens, seasoning, scallions, flour, egg & cheese

7. Spoon onto an oven tray. This mixture makes around 8-10.

8. Shape into rounds and flatten, to allow them to become crisp

9. Drizzle the Rosti with avocado oil

10. Bake at 400 for around 20-25 mins.

Notes - variations

• Buckwheat has an earthy flavour which is an acquired taste. Wholemeal flour, spelt or other flour can be used.

• Varying the ingredients is easy: Add parmesan, or chopped nuts instead of feta; add other veggies, such as finely chopped mushrooms, capsicum (pepper) or zucchini.

• These are also good to serve with a piece of ocean caught barramundi or a small piece of pasture-raised steak.

• Use flax meal instead of egg and nuts instead of cheese for a vegan option.

Stay healthy :)