1 medium cauliflower (cut in bite sized florets)2 tbsp olive oil1 lemon, juiced1 red onion (thinly sliced)1 cup tomato puree (or 1 cup purée = 3 ripe tomatoes, diced, or one can of diced tomatoes) (also known as passata)2 clove...
2 tbsp olive oil1 large onion, finely chopped2 cloves garlic, finely chopped1 tsp ground ginger½ tsp turmeric1 tbsp medium curry powder1 x 227g can chopped tomatoes1 small cauliflower, cut into small florets1 large potato, peeled and cut into medium chunks½...
1 medium eggplant (cut into thick semi circle slices)1 head of cauliflower (cut into large florets)½ tablespoon paprika½ tablespoon red chilli powder (or to taste)1 tsp crushed black pepper4 tablespoon olive oil½ tablespoon salt (or to taste)1 tablespoon honeyChopped mint...
That vegetable is KOHLRABI, a German turnip some say, but like cabbage, broccoli, cauliflower, kale has its origins in the wild cabbage plant (brassica oleracea). “Kohl” means cabbage, but it tastes far more like cauliflower to me. You can eat...
