Pasta and tacos: Miguel Barclay’s £1 cauliflower recipes | Vegetarian food and drinks

When creating dishes for £1, I’ve to be super-aware of simply how a lot I’m getting for my cash, and whether or not an ingredient is most important dish-worthy or if it should solely ever be a aspect dish. Cauliflower all the time comes out on high, and is more and more changing into one among my go-to elements. I really like the best way it could possibly caramelise to offer you these meaty notes, and is one purpose the common-or-garden cauliflower has the ability to push meat from my menu.

Cauliflower tacos (pictured high)

Prep 10 min
Cook dinner 20 min
Serves 1

¼ cauliflower, reduce into florets
Olive oil
1 tsp floor cumin
1 tsp smoked paprika
and pepper
½ crimson onion
, thinly sliced
Splash of red-wine vinegar
40g plain flour
1 small handful
chopped coriander, to serve
, crumbled, to serve

Coat the cauliflower within the olive oil, cumin and paprika, season, then roast in a 180C (160C fan)/350F/fuel 4 oven for about 20 minutes, till properly colored.

In the meantime, put the onion in a bowl with a splash of red-wine vinegar and let it sit for no less than 10 minutes.

To make the tacos, put the flour and 25ml water in a bowl with a pinch of salt, and blend to make a dough. Knead on a piece floor till the dough is easy, then separate into three and roll into balls. Roll out every ball right into a roughly 10cm circle, then toast in a dry frying pan on a medium warmth for a few minutes on either side.

Stir the coriander into the crimson onion pickle, then assemble your tacos: put a tablespoon of the onion salad on every tortilla, high with some cauliflower and a little bit crumbled feta, and serve.

Cauliflower pasta

Miguel Barclay’s cauliflower pasta.
Miguel Barclay’s cauliflower pasta.

Cauliflower is nice when it’s tender and creamy, but in addition when it’s charred and the flavour is intensified by way of caramelisation. So right here we’re doing each.

Prep 5 min
Cook dinner 20 min
Serves 1

½ cauliflower
About 150ml milk
and pepper
About 50g grated parmesan
Olive oil
125g tagliatelle

Chop the cauliflower into chunks, and hold some nice-looking florets to 1 aspect for the topping. Boil the chunks of cauliflower, together with the stalk, in salted water for about 10 minutes, till tender, then mix in a meals processor with the milk, a beneficiant seasoning of salt and pepper, and the parmesan.

In the meantime, season the reserved florets and fry on a excessive warmth in a glug of oil for about seven minutes, till golden brown throughout.

Cook dinner the pasta in salted boiling water in accordance with the packet directions, then drain. Combine the pasta with the cauliflower sauce, including a splash of the cooking water to loosen, if want be, high with the fried florets and serve garnished with a beneficiant glug of olive oil and a few salt and pepper.

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