Part one of my ode to the Cauliflower….
I’d seen numerous recipes for Cauliflower Pizza Base bandying around the net and that got me real curious. Surely if you could create a pizza base from the guy then you could quite possibly make a quiche crust… Turns out you totally can. Gluten Free, Vegan, Grain, Legume and Nut Free. My world has been rocked. There are no closed doors in baking now (that may be a slight over- exaggeration but we’ll see right?!) This recipe is beautifully simple, more simple than even the humblest of short crust pastry recipes. Simply blitz the cauliflower, stir in the other ingredients, wait, bake, dance!
Now for the science bit kids.
Cauliflower contains: manganese, copper, iron, calcium, potassium and vitamin C. As well as vital B-complex groups of vitamins such as folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3) as well as vitamin K. These vitamins is essential in the sense that body requires them from external sources to replenish and required for fat, protein and carbohydrate metabolism.
Cauliflower also contains several anti-cancer phyto-chemicals like sulforaphane and plant sterols such asindole-3-carbinol, which appears to function as an anti-estrogen agent. Together these compounds have proven benefits against prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer-cell growth inhibition, cytotoxic effects on cancer cells.
So, get into your Cauliflowers people- fight cancer, metabolise like a god/ goddess. And yes, eat quiche- quiche that doesn’t harm animals or support the meat/ dairy trade!
(Serves 4, Vegan, Gluten free)
For the base:
- 1 small Cauliflower, leaves and stems removed (use your leaves in a green smoothie)
- 3 tablespoons of Psyllium
- 1 teaspoon of Flax seeds
- 1 teaspoon of Chia Seeds
- 1/4 teaspoon of Sea Salt
- 1 teaspoon of Fennel Seeds
- Chop the cauliflower into small chunks, transfer to a blender/ processor and blitz until it resembles bread crumbs, transfer to a bowl
- Stir in the remaining ingredients and leave for one hour
- Heat your oven to 180c
- Lightly grease a pie tin and use your hands to press the dough into the tin
- Bake for 15 minutes until slightly golden
For the filling:
- 10 Wild Garlic Stems (or use Spring Onions, sliced baby Leeks)
- 1/2 cup of Wild Nettles (or Spinach), wilted and chopped
- 1 White Onion, sliced
- 1 stalk of Celery, sliced
- 4 Chestnut Mushrooms, finely sliced
- 1 teaspoon of ground Peppercorns
- 1 tablespoon of Olive Oil
- Heat the oil in a skillet on a medium heat
- Add the onions, celery, mushrooms and wild garlic and cook for 5 minutes
- Add the nettles and the peppercorns and cook for a further 4 minutes
- Remove from the heat and spoon on top of your quiche base
For the Cashew Cream:
- 1 cup of Raw Cashews (soaked overnight)
- 1 cup of fresh Water
- juice of 1/2 a Lemon
- pinch of Sea Salt and ground Peppercorns
- Add the (drained) cashews to a blender and blitz until quite fine
- Add the remaining ingredients and blitz until a thick cream has formed
- Pour over the quiche, sprinkle with a little bit of Nutritional Yeast and bake for 25/ 30 minutes or until the top is deeply golden