lemon Archives

Cooking with

Japie se gunsteling

45 minutes (less if baking single portions)

Greek-yoghurt cake with fresh strawberries

45 – 60 minutes

Sweet potato and date cake with cream cheese topping

1 hour

Lemon curd and granadilla trifle

20 minutes

Blanched broad beans glossed in lemon-anchovy vinaigrette

3 to 5 minutes

Steamed veggies and ricotta with lemon dressing

5 minutes

Coddled citrus with organic soya cream

5 minutes

Braai recipes

Lamb espetada with super-crispy potatoes, chimichurri and mint yoghurt

25–30 minutes

Air-fryer recipes

Tenderstem cauliflower platter

20 minutes

Tenderstem cauliflower platter

Serves 6 to 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

For the tempura cauliflower:

canola oil, for frying
120 g flour
1 extra-large free-range egg
1-2 cups sparkling water, chilled
1 t sea salt
1 x 125 g pack Woolworths Tenderstem cauliflower

For the charred cauliflower:

1 x 125 g pack Woolworths Tenderstem cauliflower
1 T olive oil
1 lemon, juiced
sea salt and freshly ground black pepper, to taste

For the raw cauliflower:

65 g Woolworths Tenderstem cauliflower
1 T olive oil
1/2 cup Woolworths Asian sushi-style mayonnaise
2 T Woolworths chilli crunch
1 x 200 g tub Woolworths plain avocado guacamole
4 extra-large free-range eggs, soft-boiled and halved
80 g sugar snap peas, roughly chopped

Method

1. To make the tempura cauliflower, pour enough oil into a heavy-based saucepan to fill it halfway. Heat over a medium heat.
2. Whisk together the flour and egg in a large bowl, then add enough sparkling water to form a smooth batter. Season with salt.
3. Dip the cauliflower into the batter without shaking off too much of the excess.
4. Test if the oil is hot by dropping in a little batter. If it sizzles immediately, it’s ready. Fry the cauliflower until golden brown, about 3 minutes, turning using tongs halfway through.
5. Drain on kitchen paper and season with a little more salt.
6. To make the charred cauliflower, toss the cauliflower in the olive oil and lemon juice and season. Place in the basket of an air-fryer preheated to 200°C and roast for 10–15 minutes, or until just crispy.
7. Arrange the tempura and charred cauliflower on a large platter. Drizzle the raw cauliflower in a little olive oil and season with a pinch of salt. Add to the platter.
8. Mix the mayonnaise and chilli crunch in a small bowl and serve next to the tempura cauliflower. Arrange the other elements on the platter.

Find more cauliflower recipes here

Producers: Fatima Saib

Recipe and production: Marcelle van Rooyen

Food assistant: Chevonne Fourie

Photography: Shavan Rahim

Videography: Romy Wilson and Barry De Villiers

New from Woolworths: Tenderstem® cauliflower – the sassy little sister of Tenderstem® broccoli. A hybrid of Tenderstem® broccoli and traditional cauliflower (not GM), it's sweet, nutty and juicy with a tender crunch. Enjoy it raw, steamed, roasted, air-fried, stir-fried or grilled on the braai – from floret to tip, with zero waste. Find Tenderstem® cauliflower in the fresh produce aisle at Woolworths.

Shop at Woolworths

Spinach lasagne

Fish-finger rotis with quick-pickled veggies

Morogo Gorgonzola grilled cheese

Cumberland sauce

Herb-infused baked potatoes

Japie se gunsteling

Greek-yoghurt cake with fresh strawberries

Sweet potato and date cake with cream cheese topping

Lemon chicken linguini

Lemon curd and granadilla trifle

Blanched broad beans glossed in lemon-anchovy vinaigrette

Steamed veggies and ricotta with lemon dressing

Coddled citrus with organic soya cream

Lamb espetada with super-crispy potatoes, chimichurri and mint yoghurt

Tenderstem cauliflower platter

Tenderstem cauliflower platter

Ingredients

Method