Your March veg share is likely to include:
- Green onions
- Pak choi
- Radish
- Leeks
- Cauliflower
- Purple sprouting broccoli
- Spring greens
- Spinach
- Chard
- Mixed salad
- Kale
Recipes
Southern Hot Honey Cauliflower
Purple sprouting broccoli and kale gratin
Southern Hot Honey Cauliflower – Orchids and Sweet Tea.com
- 1 head Cauliflower, chopped in medium chunks
- 300g bread crumbs
- 90g organic all-purpose flour
- 230ml Almond milk
- 80g hot honey
- 1 tbsp red pepper flakes
- 1 tsp garlic powder
- 1/2 tsp sea salt + black pepper, each
- 1 tsp smoked paprika
Hot Honey Sauce
- 6 tbsps unsalted butter
- 4 garlic cloves, minced
- 80g raw honey
- 1 tsp cayenne pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1 tsp red pepper flakes
Preheat your oven to 200 degrees C and line your baking sheet with parchment paper. NOTE: Doing this step is a MUST to prevent sticking.
In a medium bowl, add the milk, flour, hot honey, garlic powder, salt, black pepper, smoked paprika, and red pepper flakes, and whisk together until fully combined. Set aside.
In a separate bowl, add bread crumbs and set aside also.
Now, dip each cauliflower into batter (shaking off any excess) and then toss into bread crumbs. Then lay each cauliflower side by side on the baking sheet (about an inch apart). Repeat until all cauliflower are coated.
Bake for 30-35 minutes or until golden brown and “crunchy” looking. NOTE: If not crispy enough bake for another 5-10 minutes.
TO MAKE THE HOT HONEY SAUCE:
Place all ingredients in a medium saucepan over medium-high heat and whisk together until it begins to boil. Reduce heat to low-medium and let everything simmer for about 15 minutes or so, stirring occasionally. Once thickened enough to desired consistency, remove from heat and let cool.
Once cauliflowers are crisp, remove from oven and toss them in the sauce until fully coated. Add coated cauliflower back to baking sheet and place them back in the oven (turning oven on broil) for about 5-6 minutes.
To serve, add cauliflower bites to a salad, tacos, atop pasta, as a topping on pizza, with quinoa or rice.
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Purple sprouting broccoli & kale gratin
- 400g kale
- 15g butter
- 1 small garlic clove , finely chopped
- really generous grating of fresh nutmeg
- 300g purple sprouting broccoli
- 500ml double cream
- 100g fontina , very thinly sliced
- 50g parmesan , grated
Heat oven to 200C/180C fan/ gas 6.
Remove the tough stems from the kale, then boil it in lightly salted water for 3-5 mins. Drain and press out the excess water.
Heat the butter in a frying pan and add the kale and garlic.
Cook over a low-to-medium heat for a few mins. Season well and add some nutmeg.
Trim the broccoli and halve any thick stalks lengthways.
Steam for 3-4 mins or until only just tender. Blot with a tea towel to get rid of the moisture on the surface.
Tip the kale into the base of a gratin or casserole dish and place the broccoli on top.
Season well and grate over some nutmeg.
Pour the cream over, then add both cheeses.
Bake in the oven for 30-35 mins or until golden and bubbling.