20150706

Cauliflower and tahini fritters with warm quinoa tabouleh

1 cup tri coloured quinoa, rinsed, drained
2 tbsp plain flour
1 tsp hot chilli powder
1 egg white, lightly beaten
1/2 cup tahini
1/3 cup lemon juice
extra virgin olive oil, for shallow frying
1 small head cauliflower, thickly sliced
4 tomatoes, diced
1/2 small red onion finely chopped
2 celery stalks, finely chopped
1 garlic clove, crushed
2/3 cup fresh mint leaves, chopped
1 cup fresh flat leaf parsley leaves, chopped
3/4 cup red wine vinegar
extra 1 tbsp extra virgin olive oil
chopped fresh flat leaf parsley and toasted pine nuts, to serve

1. Place the quinoa and 1 cup cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 15 mins or until liquid is absorbed and quinoa is tender. Remove from heat. Cool.
2. Meanwhile, place flour and chilli powder in a bowl. Make a well in the centre. Gradually whisk in the egg white, 1/3 cup tahini, 1/4 cup lemon juice and 1/4 cup cold water. Season well with salt and pepper.
3. Add enough oil to a large deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Working in batches, dip cauliflower batter, draining excess. Shallow fry for 1 to 2 mis each side or until golden. Drain on a tray lined with paper towel.
4. Combine remaining tahini and lemon juice, and 1.5 tblsp cold water in a small bowl. Season with salt and pepper.
5. Combine quinoa, tomato, onion, celery, garlic, mint, parsley, vinegar and extra oil in a large bowl. Serve fritters with tabouleh and tahini sauce. Sprinkle with parsley and pine nuts.

Cauliflower, caramelised onion and gruyere gratin

1.5kg cauliflower, trimmed and cut into florets
1/2 cup caramelised onions
1.5 cups pouring cream
1.5 cups grated gruyere
salt and pepper
2 tbsp extra virgin olive oil
12 sage leaves
finely grated parmesan to serve

Preheat oven to 180 C. Line 2x30cm round baking dishes with non-stick baking paper. Cut the cauliflower florets into 1cm thick slices and arrange in the dishes, placing teaspoons of caramlised onion between the overlapping slices. Drizzle with cream and top with the gruyere, salt and pepper. Bake for 30 mins or until the cauliflower is just tender and the cheese is golden.  While the gratin is baking, heat the oil in a small frying pan over medium heat. Cook the sage leaves, in batches, for 30 sec or until crisp. Top the gratin with sage leaves and parmesan to serve. Serves 8-10.