Pasta and tacos: cauliflower recipes for €1 by Miguel Barclay | vegetarian food and drink

When creating £1 dishes, I have to be very aware of how much I’m getting for my money, and whether an ingredient is worthy of a main course or just a side dish. Cauliflower always comes out on top and is becoming more and more one of my favorite ingredients. I love the way it can be caramelized to give it those meaty notes, and it’s one of the reasons the humble cauliflower has the power to take meat off my menu.

Cauliflower Tacos (pictured above)

Homework 10 minutes
Cook 20 minutes
It serves 1

¼ cauliflowercut into florets
Olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
and pepper
½ red onion
thinly sliced
splash of red wine vinegar
40 g of common flour
1 small handful
chopped cilantroserve
feta cheese
crumbled, to serve

Coat the cauliflower with the olive oil, cumin and paprika, season and then roast in an oven at 180°C (160°C fan)/350°F/gas 4 for about 20 minutes, until nice and crisp. color.

Meanwhile, we put the onion in a bowl with a splash of red wine vinegar and let it rest for at least 10 minutes.

To make the tacos, in a bowl we put the flour and 25ml of water with a pinch of salt, and mix until we form a dough. Knead on a work surface until the dough is smooth, then separate into thirds and roll into balls. Roll out each ball in a circle about 10cm, then toast in a dry skillet over medium heat for a couple of minutes on each side.

Stir cilantro into the red onion pickle, then assemble your tacos: Spoon onion salad onto each tortilla, top with some cauliflower and some crumbled feta, and serve.

See also  How to make kimchi – recipe | Food

cauliflower pasta

Miguel Barclay cauliflower pasta.Miguel Barclay cauliflower pasta.

Cauliflower is great when it’s smooth and creamy, but also when it’s charred and the flavor is intensified through caramelization. So here we are doing both.

Homework 5 minutes
Cook 20 minutes
It serves 1

½ cauliflower
about 150 ml of milk
and pepper
About 50 g of grated Parmesan
Olive oil
125g noodles

Chop the cauliflower into chunks, reserving a few pretty florets for topping. Boil the cauliflower pieces, including the stem, in salted water for about 10 minutes, until soft, then blend in a food processor with the milk, a generous seasoning of salt and pepper, and the Parmesan cheese.

Meanwhile, season the reserved florets and fry over high heat in a drizzle of oil for about seven minutes, until golden brown on all sides.

Cook pasta in boiling salted water according to package directions, then drain. Mix the pasta with the cauliflower sauce, adding a splash of cooking water to loosen it, if necessary, cover with the fried florets and serve garnished with a generous drizzle of olive oil and a little salt and pepper.

Leave a Comment