Tag-Archive for » Vegetarian «

Quick and Easy, Lightly Curried Cauliflower and Egg Cheese
This is a great side dish or it would also make a nice vegetarian dish. I served this as a side to some steaks I cooked and it went really well. My hubby loves cauliflower cheese and this has now become his new favourite. It all goes together really well and we loved the addition of the egg and croutons. If you would like to read more reviews on this one or view more photos please click here.


1 Medium cauliflower, chopped into florets
1 Medium onion, sliced
2 Eggs, hard-boiled, peeled and chopped
3 Tablespoons whole meal flour
1 Teaspoon mild curry powder
2 Tablespoons butter or margarine
2 Cups milk
1/2 Teaspoon dried thyme
Salt & fresh ground pepper
4 Ounces mature cheddar cheese, grated
1/2 Cup crouton


1. Boil cauliflower and onion in enough salted water to cover, until they are just tender. (10 – 15 minutes) Be careful not to overcook. Drain well.

2. Arrange the cauliflower and onion in a shallow ovenproof dish, and scatter over the chopped egg.

3. Put the flour, curry powder and butter/margarine in a saucepan, and cook gently, stirring constantly, to a smooth paste. Add the milk gradually, stirring all the time, gradually bring to the boil, stirring well, until thickened and smooth.

4. Stir in the thyme and seasoning and allow the sauce to simmer for a minute or two.

5. Remove from the heat, and stir in about 3/4 of the cheese.

6. Pour the sauce over the cauliflower, scatter over the croutons, and sprinkle with the remaining cheese.

All photos taken by me unless otherwise stated.

Spicy Roast Pumpkin and Rosy Garlic Sauteed Cabbage
Here are the recipes for the two sides I served with my Spicy ostrich roast these were both recipes I tried for the recipe swap I am in and both were really good. I have made both twice and they have been enjoyed by all on each occasion. Ti view more photos and reviews of the pumpkin recipe click here. For the Cabbage recipe click here.

Spicy Roast Pumpkin


2lbs Fresh pumpkin, peeled & seeded
2 Tablespoons olive oil
1/2 Teaspoon salt
1 Teaspoon fresh ground black pepper
1 Teaspoon ground cumin or cumin seed (I have made it both ways and they are both good)


1. Pre-heat oven to 200 C or 400°F.

2. Quarter and then carefully peel and seed the pumpkin.

3. Cut into chunky 2″ cubes.

4. Place pumpkin into a large & sturdy roasting tray.

5. Add the olive oil, salt, pepper & cumin – mix well, making sure that all the pumpkin pieces are coated in olive oil.

6. Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.

Serve with a main meal as the vegetable dish OR freeze for future savoury pumpkin recipes. I also make soup from this – as well as pasta dishes too.

Rosy Garlic Sauteed Cabbage


2 Teaspoons canola oil
12 Garlic cloves, peeled
1/2 Cup chicken broth or vegetable broth, plus
2 Tablespoons chicken broth or vegetable broth
1 Head green cabbage, chopped (about 1 to 1 1/2 pounds)
1/4 Teaspoon paprika
Fresh ground pepper


1. In a large nonstick skillet, heat the oil over medium heat.

2. Add the garlic and saute for 3 minutes, stirring constantly. Pour in 1/2 cup of chicken broth; stir, cover, and cook for 15 minutes. Remove the cover and cook until all liquid has evaporated, stirring constantly as the last few tablespoons of liquid evaporates.

3. Stir in the cabbage; sprinkle with the remaining chicken broth, paprika, and pepper to taste.

4. Cook for 3-5 minutes longer, or until cabbage is wilted, stirring constantly.

Move to a serving bowl and serve immediately. Enjoy!

All photos taken by me unless otherwise stated.