cauliflower cake

Cauliflower & Peas, How to Make a Low Carb, Low Fat Meal

There’s a lot of confusion about what vegetables are good for you. Many people know that leafy greens, tomatoes, and carrots are good for you but they’re not so sure about cauliflower and peas.

Cauliflower is one of the most nutritious vegetables on the planet. It’s packed with antioxidants and vitamins. It can be eaten raw or cooked in a variety of ways to get different flavors and textures.

Peas are also incredibly nutritious with a high protein content, lots of fiber, iron, magnesium, potassium, zinc and vitamin C. They’re also an excellent source of manganese which helps maintain healthy bones.

Finally something that is not dessert!

I had saved this recipe online probably a year ago but always seem to end up making something sweet to photograph. Rarely things I would eat on a daily basis. I make cakes and cookies and tarts to photograph but really eat just a ton of vegetables for nearly every meal.

So if I ever put in the same amount of effort for my own meals as I do for photos, this is what I would eat. It’s not hard to do; it just takes a lot more time than whatever vegetables I have stir fry or salad.

It was very good. I did not save some for my boyfriend when he got off work. Whoops….


  • 2 tbsp extra virgin olive oil
  •  1 shallot, diced
  •  1 1/4 cups (300ml) heavy cream
  •  1 medium-sized (500g) cauliflower, trimmed and cut into small florets
  •  1 1/2 cups (240g) green peas
  •  1/2 cup (70g)  almonds
  •  vegetable oil for deep-frying

Oregano Salt

  •  1/4 tsp dried oregano
  •  1/4 tsp Maldon salt
  •  1/4 tsp sugar
  • Lemon dressing
  •  1 tbsp lemon juice
  •  2 1/2 tbsp extra virgin olive oil

Heat the olive oil in a frying pan over medium heat, add the onion and cook until translucent. Add the cream and half the cauliflower and simmer gently over low heat for 10–12 minutes or until tender, frequently stirring to avoid any coloration.

Strain, reserving the cooking liquid. Transfer the cauliflower and onion to a blender and blend to a smooth puree, adding a little of the reserved cooking liquid as required.

Bring a small saucepan of water to a boil and cook the peas for 1 minute, then refresh in iced water. Drain.

Preheat the oven to 320°F.

To make the oregano salt, combine the dried oregano, salt, and sugar in a small bowl.

Toast the almonds in the oven for 10 minutes or until golden, then roughly chop and season with a bit of oregano salt.

To make the lemon dressing, whisk together the lemon juice and olive oil. Season to taste with oregano salt.

Heat the oil in a heavy-based saucepan until a cube of bread browns in 15 seconds. Add the remaining cauliflower florets and deep-fry until golden. Remove with a slotted spoon and drain on a paper towel. Season with oregano salt.

In a mixing bowl, combine the peas, cauliflower florets, almonds, and lemon dressing.

Spoon the cauliflower puree onto a serving place, top with the mixed salad. Serve cold.


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