Cauliflower and Celeriac aren’t necessarily the sxiest of vegetables and here in Britain they seam to only be paired with cream and cheese, as if to mask their flavour. I must say, I was a little suspicious at the start too. I was never a huge fan of Cauliflower in my childhood and I never even hear of Celeriac until I was in my late twenties.
But, as we’ve already discovered, when you are on SCD you become creative and look at a vegetable’s potential beyond the obvious and traditional uses. I first discovered using cauliflower as a baking ingredient here (Keep reading for an SCD adjusted recipe) and after trying it I was hooked. I then started experimenting and discovered the unlimited options. After a celeriac spent too much time in my fridge and I decided to try making Risotto out of it and loved the result. Imagine my delight when I saw Jamie Oliver make cauliflower rice on his Saving With Jamie show!!
So, no need to miss out on great pizza rice, couscous and bulgar wheat dishes just because you are on the SCD diet. Here is a round up of easy recipes to try:
Note on processing the cauliflower and celeriac:
It’s pretty simple and pretty much the same in every recipe.
- Clean the cauliflower or peal and wash the celeriac and roughly chop up the whole veg (for the cauli, use both the florets and stem). Place the chopped veg into a food processor and blitz until it resembles rice in size.
- Heat 1tbsp of olive oil a large frying pan and add all the ‘riced’ vegetable from the food processor; and gently heat through. You want the ‘rice’ to ‘steam’ and not colour. When it turns a little translucent, it’s ready for the next stage of the recipe.
1. SCD Pizza bites
Based on this recipe, by Healthy DAMY
Makes 12 muffin size mini pizzas
1 large Cauliflower
1cup Parmesan cheese, grated
1 garlic clove
1tbsp fresh or dry oregano
2tbsp olive oil
Salt and Pepper to taste
1 cup of your favourite SCD friendly tomato sauce (we like the one in the Eat Well Feel Well book)
Pizza toppings to your taste (SCD friends ones)
- Follow the note above about processing the cauliflower, then let it cool in the pan for a bit so the eggs don’t cook in the heat.
- Heat the oven to 180˚c. If you have a silicone cupcake or bun tray or moulds, there is no need to line them, it you don’t, line your cupcake tray with parchment paper.
- In a large bowl, mix together the cooked and cooled cauliflower, eggs, 1/2 cup of the parmesan, oregano, remaining oil and season to taste.
- Divide the mixture into the muffin moulds and bake for 20-30min, until brown on the top and coming away from the side of the mould. Then top with the tomato sauce, pizza toppings and scatter the rest of the parmesan cheese. Bake for an extra 10min, then remove from the oven and let cool for 5-10min before enjoying them.
- Serve with a side salad or as finger food at a party.
2. SCD Couscous
I made this as part of a yummy CSD Moroccan feast and it was a great success. The dinner included spice roasted