When the weather cools, it’s hard to stay inspired in the food department. But with so many delicious and healthy recipes out there, there’s no excuse. We’ve carefully selected our favourite four (based on yumminess and ease, because life’s too short to spend all day in the kitchen!)
ROASTED CAULIFLOWER AND CHICKPEA SOUP
For the Soup
- 1 cauliflower head, cut into florets (about 4 cups total)
- 1 (15 ounce) can chickpeas, rinsed and drained
- 5 garlic cloves, peeled
- 4 tablespoons extra-virgin olive oil, divided
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/8 tsp. paprika
- 2 medium Yukon gold potatoes, peeled and cubed (about 2 1/2 cups total)
- 1/4 tsp. black pepper
- 4 cups vegetable broth
- 1 cup water
- 1/2 cup heavy cream
For the Garnish
- Reserved roasted cauliflower mix
- Red pepper flakes
- Fresh thyme leaves
- Heavy cream
- Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower florets, chickpeas and garlic cloves (just leave them whole) with 3 tablespoons of the olive oil and the cumin, salt and paprika. Roast in your pre-heated oven for 30 minutes, stirring once half way through. Remove from your oven and set aside. Reserve about 1/2 cup for the garnish.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the cubed potatoes and black pepper. Cook for about 2 minutes, stirring frequently. Add the vegetable broth and the water and increase the heat to bring the mixture to a boil. Once boiling, turn the heat down to maintain a simmer. Simmer, uncovered, until the potatoes are very soft, about 15-20 minutes. Remove the pot from the heat. Stir in the roasted cauliflower mix.
- Puree the soup using an immersion blender. Alternatively, you can use a food processor or blender, working in batches if necessary and being careful when transferring and blending hot liquids. Return the pureed soup to the stovetop and gently re-warm it. Stir in the heavy cream. Season to taste with salt and pepper.
- To serve, ladle the soup into bowls and top with the reserved roasted cauliflower mix, red pepper flakes, fresh thyme leaves and a drizzle of heavy cream, if desired. Enjoy immediately.
HERB AND GOAT’S CHEESE POLENTA CHIPS
- 2 cups (500ml) milk
- 1 clove garlic, crushed
- 2 bay leaves
- 1 cup (170g) instant polenta
- sea salt and cracked black pepper
- 1 tablespoon finely chopped sage leaves
- 1 tablespoon finely chopped chives
- 2 tablespoons finely chopped flat-leaf parsley leaves
- ¼ cup (20g) finely grated parmesan
- 100g soft goat’s cheese, crumbled
- vegetable oil, for greasing and frying
- store-bought black olive tapenade, to serve
- Place the milk, garlic and bay leaves in a saucepan over high heat and bring to the boil. Gradually whisk in the polenta, reduce the heat to low and cook, whisking continuously, for 6 minutes or until very thick.
- Add the salt, pepper, herbs, parmesan, goat’s cheese and mix to combine. Remove and discard the bay leaves. Lightly grease a 26cm x 35cm oven tray with oil and press the mixture evenly into the tray. Refrigerate for 10 minutes or until firm.
- Fill a deep-sided frying pan with 5cm of oil. Place over medium heat until the temperature reaches 180°C on a deep-frying thermometer.
- Cut the polenta into 2cm x 5cm chips and cook, in batches, for 2–3 minutes or until golden. Sprinkle with salt and serve with tapenade. Serves 6.
CARROT AND LENTIL SALAD
For the Salad
- ½ head of cauliflower (about 400 g)
- 400g Dutch carrots (or larger carrots cut to a similar size), trimmed to leave 1 cm of green stem
- 120g mustard greens, coarsely chopped
- 1 ½ cups cooked lentils
For the Mustard Dressing
- 1 tablespoon yellow mustard seeds
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unprocessed honey
- ¼ preserved lemon, finely chopped
For the Vinaigrette
- 2 tablespoons extra-virgin olive oil
- juice of 1 large lemon
- unrefined salt
- ground black pepper
- Preheat the oven to 180°C fan-forced.
- For the dressing, grind the mustard seeds using a mortar and pestle until about half are ground and half are just cracked. Add the remaining dressing ingredients and continue to grind gently until combined.
- Cut the cauliflower into rough 4 cm florets and 1 cm-thick slices of stem and add to a bowl with the carrots. Add the mustard dressing and combine thoroughly with your hands. Spread the vegetables out on a baking tray in a single layer and roast for 1 hour, or until the vegetables are super tender on the inside and just beginning to blacken around the edges.
- Meanwhile, for the vinaigrette, place the oil and lemon juice in a jar, season to taste, seal with the lid and shake well. Place the mustard greens in a serving bowl, pour over the vinaigrette and roughly massage with your hands to bruise the leaves. Add the lentils and toss gently. Set aside for the flavours to come together while the vegetables continue to roast.
- When the vegetables are ready, add them to the greens and lentils and gently combine. Serve immediately.
- 1 head cauliflower, cut into florets
- 1 medium onion, sliced
- 4 sprigs thyme
- 4 garlic cloves, unpeeled
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- ½ cup grated Parmesan
- Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes.
- Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer. Serves 4.
View more of our favourite winter warmer recipes over on Pinterest, and Pin some of your own!