BALANCE_NOVEMBER_19 - 43

FOOD
HEALTHY
EATING

CAULIFLOWER SHOW SALAD
You don't need meat to make a
meal filling, tasty and satisfying
INGREDIENTS (SERVES 4)
BLUE CHEESE DRESSING
* 100g mayo
* 100g soured cream
* 100ml buttermilk
* 140g blue cheese, crumbled
* 2 tsp fresh lemon juice
* 1 tsp garlic granules
NUGGET SAUCE
* 130g gochujang (red chilli paste)
* 65ml dark soy sauce
* 3 tbsp runny honey
* 3 tbsp water
CAULIFLOWER NUGGETS
* Sunflower oil, for deep-frying
* 180g plain flour
* 1 tsp fine sea salt
* 1 tsp cracked black pepper
* ½ tsp cayenne pepper
* ½ tsp smoked paprika
* 2 large eggs

* 1 large cauliflower head, cut into
nugget-sized florets
* 3 tbsp sesame seeds, toasted
* 3 tbsp chopped chives
SALAD
* 4 bunches of romaine
lettuce, chopped
* 4 carrots, julienned
* 1 large red onion, thinly sliced
* 150g walnuts, toasted
BLUE CHEESE DRESSING
Put the mayo, soured cream,
buttermilk and 100g of the
blue cheese in the bowl of a
food-processor or in a blender,
add the lemon juice and garlic
and blitz until smooth. Transfer to
a squeezy bottle or bowl and chill
THE NUGGETS
Combine all the ingredients for
the nugget sauce in a saucepan,
place over a low heat and heat
until it starts to simmer. Remove
from the heat and keep warm.

Pour oil in the deep-fat fryer
and heat to 170°C. If you don't
have a fryer, use a large saucepan
(fill by no more than two-thirds)
and a food thermometer.
In a large bowl, whisk the flour,
salt, pepper, cayenne and smoked
paprika together, and in another
bowl whisk the eggs. Dip some
cauliflower florets into the eggs,
then toss them in the flour
mixture until well coated. Place
on a plate and repeat with the
rest of the cauliflower. Line a
large tray with kitchen paper

DEEP-FRYING
Working in batches, fry the
nuggets in the oil for about 7
minutes, until golden brown.
Put them on the paper-lined tray
TOSS
Transfer to a bowl, pour on the
sauce, toss until coated. Sprinkle
with sesame seeds and chives
ASSEMBLE
Top the salad with the nuggets
and dressing, then sprinkle over
the crumbled blue cheese

SLIDING INTO THE VMS
I've had a lot of direct messages,
or DMs, from vegetarians, asking
me for some veggie recipes, so
this one is for those 'VM'ers
INGREDIENTS (SERVES 6)
PATTIES
* 600g raw beetroots, peeled
and grated
* Grated zest and juice of 2
unwaxed lemons
* A small bunch of spring onions,
trimmed and thinly sliced
* 2 tsp fennel seeds
* 3 garlic cloves, finely chopped
* A small bunch of mint, leaves
stripped and finely chopped
* 6 tbsp plain flour
* 2 large eggs
* Olive oil, for frying
* Cracked black pepper, to taste
TO SERVE
* Hummus
* Pickled gherkins
* Mixed salad
* 6 burger buns

PATTIES
Preheat oven to 200°C/
Fan 180°C/Gas 6
Wrap the beetroot in a tea towel
or piece of muslin and squeeze
to remove as much juice as
possible. Put it in a bowl, add
lemon juice, a pinch of salt and
leave to sit for 1 hour, then strain,
return to the bowl and add
spring onion, fennel seeds,
garlic, mint and lemon zest. Add
3 tablespoons of the flour and
the eggs. Mix until combined.
Form into 6 patties then coat
them in the rest of the flour.
Heat a large frying pan over a
medium-high heat, add splashes
of olive oil, then fry the patties
for 4 minutes on each side.
Transfer to a baking tray and
pop in the oven for 10-15
minutes until the outside is crisp
ASSEMBLE
Place hummus, pickles and salad
on the base of each bun, then
add a beetroot patty and the lid

43
BALANCE_NOVEMBER_19

Table of Contents for the Digital Edition of BALANCE_NOVEMBER_19
