Monday, May 19, 2014

SRC: Inspired by Lavender and Lovage's Spiced Cauliflower

thought that I was on Orphan-detail today for the Secret Recipe Club. Turns out she wasn't an orphan after all, but I decided to cook and post anyway because I am so excited about having been introduced to Karen of Lavender and Lovage. What a lovely blog!

One of the reasons I always volunteer to help out an SRC orphan is to meet new foodie bloggers. And Karen is definitely one to follow. She divides her time between North Yorkshire and South West France, where most of her time is spent food writing, food styling and photographing. She grows most of her vegetables and all of her own herbs, specializing in old-fashioned and seldom used herbs. And she hosts regular French and seasonal cooking workshops in her specially designed kitchen. Wow! How I wish I lived closer. I would definitely find my way into one of her classes.

Speaking of those old-fashioned and seldom used herbs and ingredients, I was intrigued by her Blue Blossom Salad - greens with blue cheese and borage blossoms - and French Toast with Gooseberry-Elderflower Compote. There were many, many more recipes I have bookmarked and pinned, but as I'm short on time, I'll get right to the recipe.

I started with her Spiced Cauliflower: here. I made a few minor adjustments, using fresh tomatoes instead of canned, swapping in carrot greens and basil for the fresh parsley and coriander, and adding in chunks of carrots and onions. I didn't have any parsley or coriander (cilantro) and was under a deadline to get this posted. Besides, I love using my carrot greens as an herb!

  • 2 T olive oil
  • 2 t smoked paprika
  • 2 t cumin powder
  • 2 t coriander powder
  • 1 t turmeric powder
  • 2 t ground black pepper
  • 1 cauliflower, broken into small florets
  • 1 onion, thinly sliced
  • 3 carrots, sliced into thick coins
  • 2 tomatoes
  • juice one lemon
  • freshly ground salt
  • fresh carrot greens
  • fresh basil

In a large, flat-bottom pan, heat your olive oil. Add the spices and fry for 2 to 3 minutes, or until they are fragrant. Add the onions, cauliflower, and carrots. Stir well, making sure everything is coated with the spice mixture.

Add the chopped tomatoes and lemon juice to the pan. Season to taste with a little salt. Bring the pan to the boil, then reduce the heat and simmer for about 5 to 6 minutes, or until the cauliflower is tender, but still retains a bite.

Scatter chopped herbs over the top.

I served this as a main dish some red quinoa on the side.


  1. THANKS so much for making this recipe of mine and making it look so special too! THANKS also for your FABULOUS write up about me, you have made my day! Karen

  2. I'm intrigued! I've never cooked with carrot greens before, I always just threw them in the compost bin. I have definitely got to try that soon. What kind of flavor do they have? I might try them in a stir-fry. Thanks for going ahead and making something from Karen's blog, even though she wasn't an orphan. You rock Camilla. :)

    1. April, you should totally try it. It's a little more herbaceous than parsley with a little hint of citrus! I love it!

  3. Lucky us that we get 2 recipes from Lavender and Lovages this month. LOVE the use of carrot greens - the tops of root veggies across the board are delish when you use a fresh herb but also when you saute with garlic & olive oil :)


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