Plant to plate: Cauliflower recipes (vegan & low-waste)

Описание: Pickled cauliflower & a cauliflower mac & cheese bake (recipes below) from my 'plant to plate' series.

Here are two fun and low-waste cauliflower recipes using the cauliflower harvest from my garden. These are relatively easy and make for interesting ways to use up this versatile veggie. Gardening takes so much time & energy so I'm creating recipes with as little waste as possible :)

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Cauliflower pickle:
ingredients:
1.5 cups (355ml) rice vinegar
1.5 cups (355ml) water
1 medium head of cauliflower (or 2 small heads)
1 tablespoon of fine sea salt
2 tablepoons of coconut sugar (or any other sugar)
2-3 chile de arbol or other dried chili
1 tablespoon of pickling spices (optional)

steps:
start by bringing your rice vinegar and water to a boil before adding your salt & sugar. Bring down to a simmer while stirring so that the sugar and salt dissolve. Turn off the heat. Leave to cool until room temperature.
wash & cut your cauliflower into florets and place in a clean jar. Stuff the jar with your peppers and pickling spices (if using) and pour the liquid mixture over.
close and then put in the fridge for 4 days. Then, enjoy :)

Cauliflower baked mac & cheese:
(serves 4)

Ingredients:
1 large cauliflower ( with leaves) around 1000 grams. ( around 750 grams of florets). Keep the leaves to the side.
2 cloves of garlic, peeled.
1 tablespoon of olive oil
50 grams of cashews (.5 cup)
1 teaspoon or onion powder
2 tablespoon of lemon juice
1/4 cup of nutritional yeast
1 teaspoon of mustard
1 lemon, juiced
1 tablespoon of miso
1/2 teaspoon of Worcestershire-sauce
125ml of oat milk (optional)
Italian herbs (optional)
20 grams panko breadcrumbs


Steps:
Preheat the oven 200.
Boil water and then pour over the cashews, set aside to soak.
Cut the cauliflower into medium sized florets and add to a lined baking tray along with two peeled garlic cloves. Drizzle over a little bit of olive oil, salt & pepper. Place into the oven for 10 minutes.
While the cauliflower florets are in the oven, wash the cauliflower leaves and cut into 2 inch chunks. Dress them with a drop of olive oil, salt and pepper as well. After the florets have cooked for 10 minutes, take the tray out of the oven, flip the florets over and then push them to the side. Add in the leaves next to them (keeping them separated from the florets). Alternatively you can use another tray.
While roasting bring a pot of salted water to boil and then add in 500 grams. Cook the pasta for 2 minutes less than on the packet, reserve about 2 cups of salted pasta water before draining.
Once the cauliflower is done roasting, take the tray out and add the garlic cloves and cauliflower florets (leaving behind the leaves) into the blender.
Drain the cashews and add to the blender along with the Worcestershire sauce, the miso, the onion powder, the nutritional yeast, the juice of 1 lemon,, 1 cup (250ml) of the reserved pasta water, oat milk and mustard
-Blend and check the consistenancy. If it's too thick to pour out smoothly (see video for consistency) add another cup of the pasta water slowly until it's thick but still pourable.
Add the sauce to the pot of pasta along with the roasted caulfilower leaves. Give everything a big mix before adding it all into a baking dish. Top with the panko breadcrumbs spread evenly over it and then a sprinkle of the italian herbs.
Cook for another 10 minutes at 200 and then 5 minutes on broil (if that's an option). you're looking for it to be cripsy and have a good amount of brown.
serve and enjoy :)