Get ready to turn your Meat-Free Monday into a veggie extravaganza with our creative cauliflower recipes! Whether you’re craving spicy pitas or creamy mac ’n cheese, try these great recipes today!  

Cauliflower bread with avocado slices 

Makes 1 loaf // Cooking time 1 hour 10 minutes 

 
Ingredients 

1 cauliflower
1 cup egg whites (±8 eggs)
2 whole eggs
½ cup coconut flour
1 Tbsp grated Parmesan
1 Tbsp mixed herbs
1½ tsp baking powder
½ tsp salt
½ tsp paprika
½ cup cheddar, grated
Avocado, to serve  

Method 

1. Preheat oven to 220°C. Grease and line a loaf tin.
2. Discard cauliflower leaves. Chop florets into chunks. Pulse in a food processor until it resembles rice.
3. Add remaining ingredients, except the cheddar and avocado, and blend.
4. Spoon the mixture into the loaf tin, smooth out the top and sprinkle with both cheeses.
5. Bake for 10 minutes at 220°C, then decrease the temperature to 180°C and bake for another 45–50 minutes, until a skewer comes out clean.
6. Allow the loaf to cool for 15 minutes, then turn out on to a board to slice. Serve as is or lightly toasted with plenty of avocado.

Recipe & styling: Brita du Plessis
Photography: Kendall-Leigh Nash // HMimages.co.za 

Crunchy spiced cauliflower pitas 

Serves 4 // Cooking time 15 minutes

Ingredients 

½ cup vegetable oil
1½ Tbsp chilli flakes
1 red chilli, chopped
1 head cauliflower, cut into florets
1 cup breadcrumbs 
1 Tbsp Moroccan spice mix
2 eggs, beaten
¼ cup golden syrup 

To serve  

4 pitas, heated 
180g tub hummus
Handful coriander 
¼ red onion, thinly sliced    

Method 

1. Preheat oven to 220°C. Line a baking tray with baking paper. 
2. Carefully heat the oil in a pan over medium heat until smoking. Remove from the heat and allow to cool for 1 minute. Stir in the chilli flakes and chilli and set aside to infuse. 
3. While the oil is infusing, steam the cauliflower for 4 minutes. 
4. Mix the breadcrumbs and Moroccan spice together.
5. Dip cauliflower into the beaten egg and then into breadcrumbs. Once evenly coated, place on the prepared tray. Bake for about 10 min, until golden brown. 
6. Mix the syrup into the chilli oil. Drizzle half over the crispy cauliflower and toss to coat. Add more if needed.
7. To serve, spread pitas with hummus. Top with crispy cauliflower and drizzle with remaining chilli oil. Garnish with a handful of fresh coriander and sliced red onion.

Recipes & styling: Jezza-Rae Larsen
Photography: Chanelle Manuel/HMIMAGES.CO.ZA 

Cauliflower and coconut soup with chilli oil 

Serves 4 // Cooking time 30 minutes 

Ingredients 

1 cauliflower, chopped
⅓ cup olive oil
1 onion, chopped
5 cloves garlic, crushed
3 red chillies, seeded and chopped
3 cups vegetable stock
400ml tin coconut cream
Salt and black pepper
Toasted coconut flakes, to garnish  

Method 

1. Set aside a few cauliflower florets for garnishing.
2. Heat 2 Tbsp olive oil in a large pot over medium heat. Fry the onion for 5 minutes, until translucent. Add the garlic and 1 chopped chili, and fry for 1–2 minutes, until fragrant.
3. Add the chopped cauliflower and vegetable stock. Bring to a simmer, then reduce the heat to low, cover the pot and simmer for 20 minutes, until the cauliflower is tender.
4. Heat a drop of oil in a pan and fry the reserved cauliflower florets for a few minutes, until they are slightly charred.
5. To make the chili oil, place the remaining olive oil and chilies in a pan over medium heat. Fry until chilies are slightly browned. Pour the oil out of the pan and allow to cool down.
6. Purée the soup with a stick blender. Add the coconut cream and season with salt and pepper.
7. Serve with charred cauliflower florets, toasted coconut flakes and a drizzle of chili oil.

Recipe & styling: Amerae Vercueil & Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Cauliflower Nachos 

Serves 6 // Cooking time 25 minutes

Ingredients 

1 large cauliflower
2 Tbsp olive oil
½ tsp ground cumin
½ tsp chilli flakes
½ tsp turmeric
Salt and black pepper
400g tin black beans (or corn)
Handful coriander, roughly chopped
2 tomatoes, diced
1 red onion, diced
Squeeze lemon juice
½ cup grated Cheddar
¼ cup pickled jalapeños 

Method 

1. Preheat oven to 200°C.
2. Break the cauliflower into florets, then cut into 1 cm-thick slices.
3. Toss with oil, cumin, chilli flakes, turmeric, salt and pepper. Bake for 20 minutes, until crispy. Put the grill on.
4. For the salsa, combine beans or corn, coriander, tomatoes and onion. Add a squeeze of lemon juice.
5. Place on an ovenproof serving dish. Top with Cheddar and pop under the grill until melted.
6. Serve topped with salsa and jalapeños.

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto 

Cauliflower mac and cheese  

Serves 4-6  

Ingredients  

2 Tbsp butter 
2 Tbsp olive oil 
1 onion, chopped 
2 cloves garlic, chopped 
3 sprigs each thyme and rosemary 
1 large cauliflower, broken into florets 
2 cups milk 
1 cup cream 
2 cups grated Cheddar 
1 packet (500g) macaroni, cooked
1 punnet vine or cherry tomatoes 
3 slices crusty bread, torn into chunks   

Method  

1. Preheat oven to 200°C. 
2. Heat butter and oil in a pan and sauté the onion until golden. 
3. Add garlic, herbs and ¾ of the cauliflower and fry for 1 minute. 
4. Pour in milk and cream, then simmer gently for about 10-15 minutes or until liquid is reduced by half. 
5. Mash cauliflower to create a sauce and stir through the cheese. 
6. Toss pasta through sauce and transfer into a greased ovenproof dish. 
7. Top with tomatoes and bake for 15-20 minutes or until golden and cheese has melted.

Words by: Chad January
Photography: Fresh Living Magazine 

The post 5 cauliflower recipes to brighten your meat-free Monday  appeared first on MyKitchen.

You will never want to have your eggs any other way once you’ve tried these flavourful Greek poached eggs with herb pesto and roasted red pepper sauce.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the roasted red pepper sauce
2 red peppers, halved and seeded
2 tomatoes, quartered
1 garlic clove, crushed
1 tbsp olive oil
1 tbsp red-wine vinegar
1 tbsp sugar
For the herb pesto
3 cups spinach leaves, stems removed
1 cup rocket
1 cup basil
½ cup olive oil
2 garlic cloves, crushed
⅓  cup grated hard cheese
2 tbsp lemon juice
To serve
2 cups plain yoghurt
4 tbsp olive oil
8 eggs, poached
½ cup feta, crumbled
½ cup fresh basil
¼ cup fresh dill
4 pitas, toasted

METHOD
For the roasted red pepper sauce
1. Preheat the oven to 220°C.
2. Place the red peppers, tomatoes and garlic on a baking tray and drizzle with olive oil. Season with salt and pepper.
3. Roast for 30 minutes until charred. Pinch the skins off the peppers and tomatoes.
4. Pulse the peppers, tomatoes and garlic in a blender with the vinegar and sugar on high until smooth. Set aside.
For the herb pesto
1. Blanch the spinach leaves and squeeze out any excess liquid.
2. Place all the ingredients into a food processor and blend until smooth.
To serve
1. Dollop ½ cup of the yoghurt in the center of a plate and top with herb pesto and red pepper sauce. Drizzle with olive oil and top with eggs, feta and herbs.
2. Repeat for the remaining 3 plates and serve your Greek poached eggs alongside toasted pitas.

Recipe & styling: Jezza-Rae Larsen
Photography: Sean Dollery // HMimages.co.za

If you enjoyed this meat-free brekkies, wait to give these Greek-inspired veggie pita pizzas a go!

The post Greek poached eggs with herb pesto and toasted pitas appeared first on MyKitchen.

This Mediterranean chicken bento box makes for a balanced meal that will keep you going if you are having a crazy day and need to work through lunch.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
For the chicken
½ cup plain yoghurt
2 tbsp olive oil
Zest and juice of 1 lemon
2 garlic cloves, minced
2 tsp dried origanum
4 skinless chicken breasts
For the yoghurt dressing
½ cup plain yoghurt
1 garlic clove, minced
2 tbsp lemon juice
1 tbsp honey
To assemble
½ red onion, thinly sliced
2 tomatoes, chopped
½ cucumber, thinly sliced
3 wheels feta, chopped
4 pitas, toasted

METHOD
For the chicken
1. Combine the ingredients, except the chicken, and mix.
2. Toss in the chicken, making sure it is fully coated. Marinate in the fridge for 30 minutes.
3. Heat a pan over high heat, until smoking hot.
4. Scrape any excess marinade off the chicken and fry for 10 minutes, turning halfway, until cooked through. Set aside to cool and then slice.
For the yoghurt dressing
1. Combine all the ingredients, season to taste and set aside.
To assemble
1. Toss the onion, tomatoes, cucumber and feta together.
2. Fill the pitas with chicken and salad, then drizzle with yoghurt dressing.
3. Arrange in your bento box and enjoy!

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

Loving the Mediterranean flavour? Have a go at our chicken involtini with spinach for even more!

The post Mediterranean chicken bento box with yoghurt dressing appeared first on MyKitchen.

Enjoy all the food groups in one amazing meal with our pulled beef pita plates. Enjoy them for dinner during the week and pack up any leftovers for lunch the next day.

SERVES 6 // COOKING TIME 1 hour 45 min

INGREDIENTS
For the pulled beef
2 tbsp olive oil
500 g stewing beef
2 cloves garlic, peeled and crushed
1 onion, peeled and sliced
2 cups vegetable stock
1 tsp paprika
1 tsp origanum
1 tsp thyme
1 tsp rosemary
½ tsp cumin
1 lemon, zest and juice
For the pitas
6 pitas, toasted
100 g feta
1 cup chopped cherry tomatoes
½ cup thinly sliced cucumber
1 red onion, peeled, cut into wedges and roasted
Lemon wedges, to serve
Olive oil, to drizzle
Origanum, to sprinkle

METHOD
1. Preheat the oven to 220°C.
2. Heat oil in a pot over high heat and sear the meat. Remove from the pot.
3. In the same pot, fry the garlic and onion for 5 minutes, until soft. Add the meat and the rest of the ingredients. Simmer for 1½ hours.
4. To assemble, shred the meat into chunks and arrange on the plate. Serve with a pita and your choice of feta, tomatoes, sliced cucumber, roast onion and lemon wedges. Top with a drizzle of oil and a sprinkle of origanum.

The post Pulled beef pita plates appeared first on MyKitchen.

Make lunch a special occasion with these delicious steak and root vegetable pitas. No matter the day, these are always a winner.

SERVES 4 // COOKING TIME 1 hour, 20 min

INGREDIENTS
For the steak and root veg
2 red onions, cut into wedges
2 beetroots, cubed
1 butternut, cubed
1 lemon, zest and juice
¼ cup olive oil
Salt and pepper
600 g rump steak
For the tzatziki
½ cucumber, grated, plus extra ribbons to serve
½ cup double-cream yoghurt
2 tsp lemon juice
To serve
4 pitas

METHOD
For the steak and root veg
1. Preheat oven to 200°C.
2. Toss the veggies, lemon zest and juice, and olive oil in a bowl. Arrange on a baking tray and roast for 30–40 minutes, until slightly charred.
3. Season the steak and sear in a hot pan for 2–3 minutes on each side, until brown and caramelised. Allow to rest for 5–10 minutes before cutting into strips.
For the tzatziki
1. Mix all the ingredients together and season.
To serve
1. Toast the pitas in a hot, dry pan or in the oven for 3 minutes.
2. Cut in half and fill with steak, roast veg, tzatziki and cucumber ribbons.

The post Steak and root vegetable pitas with tzatziki appeared first on MyKitchen.

Feeling like something fresh for dinner? Our smoked chicken pitas make for a lovely light meal that will be on the table in under 20 minutes.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
Olive oil, to fry
4 pitas
½ cup hummus, mayonnaise or plain yoghurt
4 smoked chicken breasts, thinly sliced
80g baby salad leaves
4 spring onions, thinly sliced
2 discs feta, crumbled
1 large peach, thinly sliced
1 cucumber, thinly sliced

METHOD
1. Heat enough oil to coat the base of a pan. Lightly toast the pitas on both sides, then set aside to cool.
2. Slice an opening in each pita to create a pocket. Take care not to tear them.
3. Spread hummus, mayonnaise or yoghurt inside both halves of each pita.
4. Build the filling by adding the smoked chicken, a few baby salad leaves, spring onions, feta, peach and cucumber.

The post Smoked chicken pitas with feta and peaches appeared first on MyKitchen.