Garlic & Lime Cauliflower Hemp Nuggets on a Bed of Kale

| 3 November 2015

This time of the year we are in love with four things… Cauliflower, kale, persimmons (oh my God!) and wild greens (yep, they are still going strong).

This weeks dish is a simple celebration of these beautiful seasonal ingredients, with a few spices and yummy flavours to spark joy. It is an easy and fun mid-week dish!


Let’s go:

 

Ingredients

(serves two)

  • 1/2 of a large cauliflower or 1 whole small
  • 1 juicy lime
  • 3-4 garlic cloves
  • 1/2 tsp turmeric
  • 1 tsp of onion powder (optional)
  • 1/4 tsp chipotle chilli powder (optional)
  • few leaves of fresh sage and rosemary
  • pinch of unprocessed sea salt
  • 1 TBLS maple syrup
  • 1 TBLS coconut oil
  • 3-4 TBLS of hulled hemp seed or any other protein-rich seed, such as sunflower or pumpkin (we used sunflower seeds in this dish but we prefer hulled hemp:))
  • 1 big bunch of kale
  • pinch of unprocessed sea salt
  • 2 TBLS extra virgin olive oil
  • 1 TBLS of lemon or lime juice
  • 1 TBLS of tahini (optional)
  • 1 ripe persimmon
  • wild greens of your choice (we had sorrel!)

 

Method

Start by preheating a pan on medium heat and adding some coconut oil for sautéing. Finely mince the garlic, sage and rosemary and add to the pan. Saute for a few minutes in coconut oil (till lightly golden) then add cauliflower ‘nuggets’ (1/2-1 inch pieces of florets) mix well, add a juice of the lime, salt to taste, turmeric, chilli, onion powder and gently cook over medium to low heat till cauliflower is soft enough to eat but still has some crunch. Take the cauliflower off the heat, add maple syrup, hulled hemp and toss it well.

Whilst your cauliflower cooks, de-stalk the kale, add it to a food processor and whizz for a few seconds with olive oil, salt and some lemon juice (or massage by hand:). If you like a creamier consistency add an optional TBLS of tahini! You can easily incorporate any of the wild greens you might have into this green dish.

To serve, place the kale ‘bed’ on a plate top it up with warm cauliflower nuggets and sliced persimmon. Sprinkle with some extra seeds or your favourite wild greens or seaweed sprinkles. Enjoy!