Thursday, March 6, 2014

Recipe: Salmon with Cauliflower Curry and Beans

I have never really liked cauliflower.  Except if it has been cooked in a really really cheesy sauce that kinda takes away the purpose of eating cauliflower!  Our kids like their vegetables plain, no sauces at all.  Just steamed.  Even cauliflower. 

So cauliflower is in season in Australia at the moment and I grabbed an enormous one from the fruit and vege shop with the intention to steam it for the kids.  But before I could make that happen I decided to do some research into meat-free monday.  It's been something that has been on my mind for a while.  I think that I could definitely reduce the amount of meat that I eat but I'm not sure how I would go transitioning to a full vegetarian diet.  So I looked for vegetarian recipes on Monday to see if there was anything that tickled my fancy. 

And I found a cauliflower kedgeree (?) by Jamie Oliver.  I thought that it would be the perfect way to use up the massive cauliflower and try something different at the same time.  We were also cooking steak and sausages so this wouldn't be the main meal.  And just for note, the cauliflower dish has been eaten for dinner on Monday, Tuesday (which is the salmon, above), Wednesday nights and I'm taking some for lunch today.  Yes, it was that big. 

My mother-in-law also made some curried baked beans.  They are divine.  I don't have the proper recipe for them though, so I will have to post that separately. 

Cauliflower Kedgeree

Blend - 2 garlic cloves, a small knob of ginger, fresh chili (if using), 6 spring onions (trimmed), bunch of coriander (stalks only). 

Cut - cauliflower into one centimetre sections and 'fry' without oil in a pan over med-high heat until it starts to turn brown. 

Remove cauliflower from pan.  Add 1tsp of tumeric, 1 tsp of mustard seeds and a tsp of oil and cook the spices.  Add the spring onion mixture to the pan and cook for a minute or two (until it becomes fragrant). 

Add either 2 chopped tomatos or a tin of whole tinned tomatoes. Then add a tin of light coconut milk.  Mix together. 

Throw in the cauliflower, put on the lid and let it simmer over a lowish temperature until the cauliflower is cooked to how you like it.  I like mine a little crunchy. 

To serve, top with lots of fresh coriander leaves. 


We used frozen salmon fillets and cooked them in the oven.  My husband likes his food to be cooked well, so I thought that they were a little overdone, but they were delicious still. 

To serve, just take a large handful of mixed salad leaves (I use rocket and baby spinach leaves); place salmon on top with a good squeeze of lemon juice.  The vitamin C in the lemon juice will aid in the absorption of iron in the green leafy vegetables. 

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