SALADS, VEGETABLES & STUFFING
I had never been much of a salad lover. It was my daughter-in-law, Mehnaz, who convinced me that salads are not just healthy, but when made well, a salad can be tasty and a meal by itself. This gave me the right incentive. I began to enjoy making salads and adding them to my folder of recipes. Here, I present to you some of my signature salad recipes. I love vegetables. Creating new recipes with vegetables is a joy for me.
AN AROMATIC CAULIFLOWER BREAD
ফুলকপির পাউরুটি
SERVES
6
PREPARATION
30Mins
COOKING
45-50 Mins
3 cups cauliflower rice
7 chicken eggs, separated
1 ¼ cups almond flour
1 tablespoon baking powder
1 teaspoon kosher salt
¼ cup+2 tablespoons melted butter
2 tablespoons garlic, minced
1 teaspoon dry thyme
¼ cup fresh mint, chopped
Freshly grated Parmesan or Dhaka
cheese, for serving
৩ কাপ ফুলকপির ঝুড়ি
৭ মুরগির ডিম, আলালাদা করা
১ ¼ কাপপ বাদাম ময়দা
১ টেবিল চামচ বেকিং পাউডার
১ চা চামচ কোশের salt
¼ কাপ + 2 টেবিল চামচ গলিত মাখন
২ টেবিল চামচ রসুন, কিমা করা
১ চা চামচ শুকনো থাইম
¼ কাপ তাজা পুদিনাপাতা, কুঁচি
কুঁচিয়ে নেওয়া পারমেসান বা ঢাককা পনির
DETAILS :
PREHEAT oven to 180°C. Line an 11″x 6 ½ ” loaf pan with parchment paper.
IN a medium bowl, bake the cauliflower rice for 7 minutes or until soft and tender. Let it cool. Transfer cauliflower rice to a clean kitchen towel and squeeze out as much moisture as possible.
IN a medium bowl, beat egg whites until stiff peaks form. Set aside.
IN a large bowl, whisk almond flour, baking powder, salt, egg yolks, melted butter, minced garlic, baked cauliflower, thyme, and mint (save some mint for topping) and about a quarter of the whipped egg whites together. With a hand blender beat until well combined.
FOLD in the remaining egg whites and mix. The mixture should be fluffy. Transfer batter to the prepared loaf pan and sprinkle with remaining mint.
BAKE until the top is golden for about 45 to 50 minutes.
