Miso Cooked Cauliflower Spinach Salad

Miso Cooked Cauliflower Spinach Salad-7888

A really great side dish which actually uses the cauliflower stalks (most recipes use the florets). Sweet, salty and spicy. Delicious!

Fresh spinach leaves
½ head of cauliflower stalks (the florets cut off to be used for cauliflower rice or similar dish)

Olive oil

Miso Dressing:
½ teaspoon chili flakes
4 tablespoons olive oil
1 teaspoon miso paste
2 tablespoons lemon juice

1. Remove the outer cauliflower florets and keep the stalks
2. Chop the cauliflower stalks into smaller, bite size pieces.
3. Fry the stalks in olive oil until slightly browned.
4. Mix the miso dressing and add the pan. Gently simmer for a few minutes.
5. When done, take out the stalks and reserve the dressing in the pan.
6. Toss the spinach leaves with some of the dressing.
7. Cut the walnuts into smaller pieces
8. Slice the radish into thin slices.
9. Add the stalks, walnuts and radishes.
10. Add remaining dressing.

Parsnip Cauliflower Rice

170726 Parsnip Cauliflower Rice-6349

A healthy choice to replace your everyday rice. This dish can be enjoyed with or without the sauce (the sauce is a bit spicy so don’t use too much!). Zucchini diced very small or mushrooms can be used instead of the beet – there are many possibilities to vary this “rice”. Also, the sauce can be altered to match the rest of your meal.

200 ml chopped parsnips
200 ml chopped cauliflower (the florets)

1 beet root

50 ml mixed seeds; pumpkin, sunflower and pine nuts

2 tablespoons of sesame oil
1,5 tablespoons of tamari soy sauce
½ tablespoon of lemon juice
1 tsp maple syrup
1 tsp chili flakes

100 ml spinach
2 tablespoons olive oil

½ green bell pepper, seeds and white parts cut off
A handful of spinach leaves
100 ml olive oil

Edible flowers for decoration and some extra seeds/nuts

1. Pulse the parsnips and cauliflowers in a food processor. Take care to make rice like pieces, don’t overdo the processing as you may end up with a creamy mash instead (which is also nice but not planned for this recipe).
2. Place the washed spinach in a bowl and add the oil. Squeeze/massage the oil into the leaves.
3. In a small food prep or with a hand held immersion blender, process a handful of spinach, cut up green bell pepper and the oil. Strain and pour into small plastic squeeze bottle to use for the decorations.
4. Peel and slice the beet thinly, for best result use a mandolin. Briefly steam the slices over some water or microwave the slices until a bit soft but still crunchy. Chop into small squares.
5. Toast the nuts/seeds in a hot, dry pan – or just used them in their natural, uncooked, state.
6. Gently fry the parsnip/cauliflower rice in some olive oil for about 7-10 minutes. Add the cut up beets, and then the seeds. Lastly, stir the sauce into the “rice” and take off heat.
7. Place a heap of the olive oil dressed spinach on the plate and some rice mixture on top. Drizzle the plate with the pepper/spinach oil and some more seeds and nuts. If you have, use some pretty edible flowers to decorate.

Veggie Bake with Mango Dip

1606 Veggie Bake w Mango Dip-1314

I love the indian veggie bakes. These are often made with just onions but, inspired by a recipe I found in a newspaper, here I also include cauliflower and turned out absolutely delicious! Also, they are baked, not deep fried, which I think is a lot tastier for this recipe. The sweet dip is the perfect match for the veggie bake with all its spices/flavours. Serve as a pre-dinner snack with a bowl of the sauce to dip in, as a starter or as part of a main course.

400 g cauliflower, finely chopped (no large chunks)
2 medium leeks, finely chopped
Olive oil

200 ml quinoa- or buckwheat flour
1 tsp ground coriander
1 tsp ground cumin
2 tsp ground turmeric
Pinch of salt
150 ml water
2 tbsp hot mango chutney
1,5 tbsp tomato puree
olive oil

150 g Greek yoghurt
½ large ripe mango
1,5 tbsp mango chutney, hot
6-8 fresh mint leaves
1 tsp lemon juice
Dash of salt

Oven at 200 C
1. Sauce: Mix the ingredients together with a hand held blender. Chill in refrigerator.
2. Chop and fry the cauliflower and leeks until soft.
3. Mix the coating until smooth.
4. Combine the coating and veggies well.
5. Drizzle oil on baking tray. Drop the mix from a spoon and flatten each pile slightly. Drizzle some more oil on top.
6. Bake for 25 minutes turning once. Please note that if the veggie piles are difficult to turn you need to leave them a bit longer.

Marinated Monkfish, Caramelized Leek, Crushed Cauliflower, Roasted Parsnips Crisps, Mushrooms with a hint of garlic and Creamy Fennel Puree

151028 -0935


Inspired by the beautiful autumn colours, I created this meal which will take a bit of time in the kitchen but is not so complicated to make. The amazing flavours of the ingredients are brought out by the sweetness of the orange and the saltiness of both the chorizo and the cheese.

Serves 4

600g monkfish fillets
Juice from 1 orange
Salt and pepper
1 tbsp Olive oil

Caramelized Leek:
2 leeks, finely chopped
2 large shallots, finely chopped
100 g chorizo, cut into small pieces
Juice from 1 orange
½ tbsp olive oil
Salt and pepper

Crushed Cauliflower:
2 medium size heads, stalks discarded, flowers separated
3 tbsp olive oil
150g Parmesan cheese, grated

Roasted Parsnip Crisps:
3 parsnips
Salt and pepper
Olive oil

500g closed cup mushrooms, thinly sliced

Olive oil to fry in
1 small garlic clove, crushed
2 tbsp olive oil

Fennel Puree:
5 fennel bulbs, cut into small pieces
Salt and pepper
Juice from 1 lemon
3-4 tbsp Greek youghurt


  1. Cut the monkfish into serving portions
  2. Marinate the fish in the orange juice, oil and salt/pepper in the fridge for at least 30 minutes.
  3. Oven at 200C
  4. Place the monkfish and the marinade in an ovenproof dish.
  5. Bake for about 20 minutes, baste often with the liquid.
  6. When done, cover and let rest for 5 minutes before serving.

Caramelized leeks:

  1. Sauté the shallots and leeks in olive oil until soft. Add the chorizo and sauté another few minutes.
  2. Add the orange juice and let simmer for 15-20 minutes.
  3. Season with salt and pepper.

Crushed Cauliflower:

  1. Oven at 200C
  2. Place the cauliflower pieces on oven tray and sprinkle with a bit of salt and some olive oil.
  3. Roast in the oven until soft and slightly coloured. About 30 minutes.
  4. Leave on oven tray and crush with potato masher. This can be prepared in advance.
  5. Before serving, roast in 200C another 10 minutes. Mix with the Parmesan cheese, stir until melted and serve.


  1. Slice very thinly on a mandolin, sprinkle with salt and a little bit of olive oil.
  2. Roast in oven in a thin layer for 15 min (200C)


  1. Sauté the mushroom until done and all liquid has evaporated.
  2. Add the crushed garlic to 2 tbsp olive oil and add to the pan. Fry for a few more minutes.

Fennel Puree:

  1. Oven at 200C
  2. Roast small pieces of fennel in oven until soft.
  3. Puree with handheld mixer.
  4. Add the lemon juice
  5. Season with salt and pepper.
  6. Lastly, for a creamier texture, add the yoghurt.

Spicy Cod in a Vegetable Garden

Spicy Cod in a Vegetable Garden-8873

Marinated, Spiced Cod with Cauliflower Quenelle, Steamed vegetables with Basil Sauce and Broccoli Puree. A delicious, easy and light dish that is very fun to arrange on the plate and serve.

Serves 4
Marinated Spiced Cod:
450g cod fillets, skinned and boned and sliced into serving portions

25 ml fresh lemon juice
2 tbsp olive oil
Finely chopped parsley and coriander, about 100 ml
A pinch of salt
A pinch of ground paprika
A pinch of chili powder

Flaked almonds
Thinly sliced lime

Basil Sauce:
5 g parsley
20 g basil
1 tbsp Dijon mustard
1 tbsp rice vinegar
50 g walnuts
1 garlic clove

150 ml olive oil

Cauliflower Quenelle:
One large head of cauliflower, stems and leaves removed, cut into smaller pieces
60g Parmesan cheese, grated
Salt and pepper

Broccoli Puree:
1 medium size heads of broccoli (about 200g) cut into florets
50 ml single cream
Salt and pepper
2 tbsp lemon juice
Pinch of nutmeg
1tbsp butter

Vegetables in Napkin Ring:
1 carrot, cut into long strips
1 parsnip, cut into long strips
4 thin, miniature asparagus
1 courgette, cut into long strips
1 small cucumber

  1. Combine all ingredients for the marinade and pour over the fish, refrigerate for a few hours. In order for the marinade to better penetrate, make a few cuts into the fish.
  2. Heat oven to 200C. Place the fish in an ovenproof dish. Season with salt and place the lime slices on top. Sprinkle with flaked almonds. Baked in oven for about 20 minutes.
  3. Place all ingredients for the basil sauce, except the oil, in a blender and process until smooth. While processing, slowly add the oil. Set aside.
  4. Boil the cauliflower in salted water until soft. Drain well (if too much water remains you will have to add more cheese to be able to form the shapes of quenelles). Using a hand held blender, puree the cauliflower in the pan. Add some Parmesan cheese, mix well and season with salt and pepper.
  5. Boil the broccoli florets in salted water. When soft, process into puree with blender. Add some cream, salt, pepper, lemon juice and nut meg and process futher. Lastly add the butter.
  6. Make sure the carrot, parsnip, asparagus and courgette are about the same length. Steam (or microwave) the vegetables until soft but still crunchy (the carrot and parsnip a bit longer than the other). Cut thick slices from the cucumber and remove some of the inside as to create a vegetable napkin holder.


  1. Place a spoonful of sauce on a plate.
  2. Prepare the vegetable napkins by placing the cooked vegetable strips inside the cucumber ring and add to the plate.
  3. Spoon the broccoli puree into a piping bottle/bag. Garnish the plate with some long piped lines and place a slice of fish on top.
  4. Using two spoons, create quenelle shapes from the cauliflower mix.

Cauliflower Spiced Rice with Tomato and Cinnamon Chutney

Cauliflower rice DSC_8795

To get the best result for the rice, make sure you use a large enough frying pan so that the cauliflower can be fried in a thin layer. The chutney recipe is simple but delicious. The cinnamon provides an interesting, different flavour but don’t forget to discard it after about 15 minutes as it will overpower all other flavours otherwise. Can be served with marinated tofu (see previous recipes) or maybe a few pices of grilled halloumi cheese.

Cauliflower, 1 medium size head (about 1 kilo)
2 red onions, chopped
1 garlic clove, crushed
2 tbsp ginger, finely grated
Olive oil
Salt and pepper

150 g Cashews
Chili flakes
1 tbsp honey

Parsley, chopped

  1. In a food processor, blitz the cauliflower crowns (the stalks and hard core removed) into small, grain like pieces.
  2. Using a large pan and some olive oil, fry onion until soft, add garlic and then ginger.
  3. Turn up heat – add the blitzed cauliflower rice and fry over high heat , constantly stirring, until slightly coloured. Season with salt and pepper.
  4. In separate pan, toast the cashews, when done add honey and chili flakes.
  5. Combine all plus the chopped parsley.

12 tomatoes (1 kilo), quartered
1 onion, halved and sliced
50 ml red wine vinegar
1 tbsp honey
1 cinnamon stick
chili flakes

  1. Combine all ingredients in a sauce pan and let simmer on low heat for 40 minutes.
  2. After 15 minutes, discard the cinnamon stick.

This chutney may be served hot or cold.

Grilled Halloumi: IMG_7661