We put a health-conscious spin on one of South Africa’s much-loved combos for a low-carb option. Get the braai ready for this cauli-pap and wors.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the wors
8 mushrooms
1 green pepper, cubed
½ red onion, petals separated
400 g skinny boerewors
For the cauli-pap
1 cauliflower, florets
2 garlic cloves
2 tbsp smooth cottage cheese
1 tsp olive oil
For the tomato salsa
2 tomatoes, chopped
½ red onion, finely chopped
1 garlic clove, minced
1 green chilli, finely chopped
3 tbsp chopped coriander
1 tbsp lemon juice
1 tbsp olive oil
Pinch cumin

METHOD
For the wors
1. Thread 4 skewers with a mushroom, a piece of green pepper and an onion petal. Divide the boerewors into four. Coil it and thread it onto the skewers. Finish each one with another onion petal, piece of green pepper and a mushroom.
2. Braai over medium coals for about 8 minutes, turning occasionally, until cooked.
For the cauli-pap
1. Steam the cauliflower and garlic for about 6 minutes, until the cauliflower is soft. Cool slightly.
2. Transfer to a bowl and add the cottage cheese and olive oil. Mash until the mixture resembles krummel pap. Season to taste.
For the tomato salsa
1. Mix all the ingredients in a bowl and season to taste.
2. Serve with the cauliflower pap and wors, with lemon wedges.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Cauliflower makes a great alternative for many carby foods, including bread. Check out this cauliflower bread recipe with avo slices.

The post Low-carb cauli-pap and wors with tomato salsa appeared first on MyKitchen.

We upgraded this comfort food classic to a version that’s not only vegetarian but also super healthy as well! We chose cauli mash because it reduces the glymaemic load of the meal as a whole, contributing to improved blood glucose control. If you want even more veggies, serve this up with a side of stir-fried green beans or roast butternut. So tuck into our lentil shepherd’s pie this meat-free Monday.

SERVES 4 // COOKING TIME 60 min

INGREDIENTS
3 tbsp olive oil
250g mushrooms, thickly sliced
2 cloves garlic, peeled
2 carrots, peeled and diced
2 leeks, trimmed and sliced
1 tsp paprika
½ tsp ground cumin
½ tsp ground coriander
2 cups red lentils
2 cups vegetable stock
400g tin chopped tomatoes
Salt and pepper
1 large cauliflower, cut into florets

METHOD
1. Preheat oven to 200°C.
2. Heat 1 tbsp oil in a pot over medium heat.
3. Add the mushrooms and fry until brown, but not soft. Remove with a slotted spoon and set aside.
4. Chop the garlic, then add it to the pot with 1 tbsp oil, carrots, leeks and spices. Reduce the heat and fry for 5 minutes, stirring occasionally.
5. Add the mushrooms, lentils, stock, and tomatoes. Bring to the boil, then reduce to low heat. Cover and simmer for 30 minutes, or until lentils are soft, but not mushy. Spoon into ramekins.
6. Bring a pot of salted water to the boil. Cook the cauliflower until tender, about 10 minutes. Drain well. Transfer to a food processor and blend with 1 tbsp oil until it forms a smooth purée. Season to taste.
7. Top the ramekins with the cauli-mash and bake for 10–15 minutes to reheat and make a nice crust.
8. Serve warm with vegetables of your choice.

The post Lentil shepherd’s pie with cauli topping appeared first on MyKitchen.