Cheesy Cauliflower Slice
Makes: approximately 24 squares

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup grated cheese
• 1/2 cup grated parmesan cheese
• 1 large eggs
• 1 teaspoon mixed herbs
• 1 teaspoon minced garlic

Method:

• Preheat oven to 220 degree Celsius, grease and line a baking tray with baking paper
• Place the cauliflower florets into a food processor or thermo cooking unit (Speed 6 for 8 seconds) and blend to a bread crumb like texture, once complete transfer the cauliflower meal into a sieve lined with a fresh linen/muslin cloth
• Place the sieve on top of a saucepan with some water, bring the water to a boil then cover to steam the cauliflower for 5 minutes
• Press cauliflower with a large spoon to push out liquid then pick up the cloth and ring out the ends to remove as much excess liquid as possible
• Combine the cauliflower, half of both the cheeses, the egg and herbs into a bowl and mix well
• Spread onto baking tray and use your hand to shape into an even-thickness rectangle. Sprinkle remaining half of both cheeses on top
• Put in the oven for 20-30 minutes or until the cheese is melted and the sliced cooked through
• Use a pizza cutter to slice while it is still hot as once the cheese sets it’s more difficult to cut
• Allow to cool lightly on the baking tray for 10 minute before transferring to the separate squares to a cooling rack.

Recipe Notes:

• Soak the muslin cloth immediately otherwise can be quite pungent when it dries.
• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Caulifredo Sauce
Serves: 4-6

Ingredients:

• 1 medium-large head of cauliflower
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 1 teaspoon garlic or onion salt
• 300ml cream

Method:

• Preheat oven to 180 degrees Celsius
• Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish
• Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower
• Roast the cauliflower for 25-30 minutes
• Pour all the cauliflower into a saucepan and cover with the cream, bring the cream to a boil and then reduce to a gentle simmer for 15 minutes or until the cauliflower is cooked through and very soft
• Blend until smooth.

Thermo Cooking

• Preheat oven to 180 degrees Celsius
• Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish
• Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower
• Roast the cauliflower for 25-30 minutes
• Pour all the cauliflower into your thermo bowl and cover with cream (Speed 1; 100 degrees; 15 minutes)
• Allow to cool for approximately 5 minutes prior to processing
• Blend until smooth (Speed 10 – 6 seconds, scrape down the side of the bowl with a spatula, Speed 6 – 10 seconds)

Recipe Notes:

• Serve over your favourite pasta, as shown in the picture with linguine pasta
• Serve over some grilled chicken or fish as a delicious sauce
• Use as a delicious alternative to white sauce/cheese sauce in recipes like lasagne
• To make this recipe DAIRY FREE replace the cream with either chicken stock, r vegetable stock or coconut cream
• Store in an airtight container for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Cauliflower & Bacon Fritters
Makes: approximately 20

Ingredients:

• 1 medium head of cauliflower
• 1/2 medium onion, finely chopped
• 3/4 cup diced bacon or shredded ham
• 3/4 cup SR flour
• 1/2 cup grated parmesan cheese
• 2 eggs, lightly beaten
• 1/2 teaspoon garlic salt
• Salt & Pepper, to taste

Method:

• Cut the cauliflower up into florets and cover with boiling water, then simmer until the cauliflower is completely cooked.
• Drain the water and then use a fork to mash the cauliflower.
• Add in the rest of the ingredients, except the egg and vigorously mix to ensure well combined, finally fold in the egg until well combined.
• Heat 2 tablespoons of oil in a heavy based frying pan, spoon in the mixture and shaped like fritters to the size that you desire.
• Cook for about 4-6 minutes, or until golden brown before flipping and cook on the other side until golden brown.

Recipe Notes:

• Bacon/Ham can be removed from the recipe for a vegetarian alternative
• Store in an airtight container for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Bubble & Squeak Cakes
Makes: approximately 24

Ingredients:

• 2 cups mashed potato
• 1 cup finely diced mixed vegetables
• 1/2 cup finely shredded cabbage
• 1/2 cup grated cheese
• 1 cup C4K Kitchen’s Fresh Breadcrumbs
• 1 egg
• 1 teaspoon minced garlic

Method:

• Steam the diced mixed vegetables and cabbage for 8-10 minutes until almost soft.
• Stir all ingredients together until well combined.
• Heat 1 tablespoon of oil in a frying over a medium-high heat and when hot add in tablespoons of the mixture into the frying pan and flatten slightly.
• Cook for about 4-5 minutes until golden and the flip cooking for another 3-4 minutes on the other side.
• Repeat until the mixture is all cooked.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Bacon Braised Cabbage
Serves: 4-6 sides

Ingredients:

• 1/4 head cabbage
• 150g bacon pieces
• 1 tablespoon butter
• 2 teaspoon minced garlic

Method:

• Place the bacon garlic and butter in the base of a saucepan that has a lid.
• Shred the cabbage and place on top of the other ingredients and place the lid on the saucepan and pour 1 tablespoon of water over the cabbage.
• Put on a medium head and allow to simmer for about 5 minutes and then give the cabbage a quick stir.
• Replace the lid and reduce the heat to a medium low heat and allow to simmer for about 10 minutes until the cabbage is wilted and soft.
• Add salt and pepper to taste, you should not need a huge amount of salt if any as the bacon and butter contain salt.
• Stir very well before serving.

Recipe Notes:

• Store covered in the fridge for the maximum of 3 days
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.