To prepare the cauliflower and
Romanesco slices, cut the florets into slices by cutting them in half lengthways and then using a mandolin to slice 1 - 2 mm thick slithers of the cut faces.
Not exact matches
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly
sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly
sliced 1 small
romanesco, cut into smaller pieces 6 brown mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
Ingredients half a cup quinoa, rinsed under running water filtered water and a pinch of whole sea salt (to cook the quinoa) 1 medium zucchini, trimmed, peeled and
sliced half a head of
Romanesco broccoli, washed, broken into bite - sized florets and cooked in salted boiling water for 3 - 5 minutes (they should stay crunchy) a large -LSB-...]
2 lbs of chicken breast or thighs, skinless & boneless cut into 1» pieces 1 lb of
romanesco, chopped into 1» pieces 6 medium onions, thinly
sliced 2 cups sweet potato, chopped into 1» pieces 2 1/2 cups of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2» piece of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full - fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoon salt, divided 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 2 bay leaves 1/4 teaspoon ground cloves 2 tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.