Cauliflower and Root Vegetables for Lasting Winter Warmth

Cooking in winter is decidedly different than the warmer months, when we tend to eat outdoors and out of home a great deal more. Foods are quicker to prepare and we take longer to eat them as we enjoy sunsets late into the evening.

Winter brings with it a natural instinct to surround the hearth and keep those home fires burning. A well-designed kitchen is the perfect workspace to create meals that compliment the seasons.

Soups become a staple and root vegetables make an everyday roast easy and nutritious, while grills and bakes of both the sweet and savoury varieties are the perfect excuse not to leave the house on a cold, rainy and windy weekend day.

Here are a few dishes that we love for winter, that are quick and easy to make.

Cauliflower Soup

The addition of cumin in this soup delivers a warm earthy kick, while the entire recipe is vegetarian, gluten and dairy free. Best of all, it’s a firm favourite with the health conscious and kids alike.

You Will Need

A 5 litre saucepan, preferably heavy-based with a lid
A blender – stick, processor, etc.

Ingredients

Olive oil to coat the base of the saucepan
1 stalk washed and halved length-wise celery
1 small white onion diced
2 spring onions chopped into 5mm lengths
1 head of cauliflower cut into pieces roughly 8cm squared
a pinch of cumin
1 teaspoon marjoram
1 tablespoon powdered vegetable stock
700ml boiling water

Method

Fry off the celery, white onion and spring onions for about 5 minutes on a medium heat.
Add the cauliflower, cumin, marjoram and stock and cook a further 3 minutes, tossing to combine all ingredients.
Add the water – it should cover the vegetables – cover and reduce heat to low for 20 minutes.
Remove the pot from the heat and cool slightly before processing.

Tip

You can double this recipe and refrigerate for up to a week, or freeze for longer in containers for an instant meal.

A bake of mixed root vegetables will take centre stage in any meal, with a colourful array of carrots, beets, turnips and potatoes creating a palate worthy of a winter table,

Mixed Roast Roots

This recipe can be made using a little imagination as well as what’s available at your local farmer’s market. Try this following as a starting point.

You Will Need
A large baking tray

Ingredients

Olive oil to coat the base
2 potatoes cut into pieces about 4 cm square
2 sweet potatoes cut into 3cm slices
2 beetroot cut into quarters
1 turnip cut into quarters
4 carrots cut lengthwise in half or whole if they’re on the skinny side
Salt & pepper
1 head of garlic cut in half through the belly
1 lemon cut in half
Sprig of rosemary

Method

Set the oven to 200C.
Add the olive oil.
Add the vegetables, salt and pepper and toss in the oil.
Place the garlic and lemon on top and drizzle whole lot with a little more oil.
Bake for 45 minutes, checking occasional and turning at the 30 minute mark if necessary.
Remove from the oven and serve in the pan, garnishing with fresh herbs if they’re handy.

Tip

If you have leftovers, use them to create a salad for the next day’s lunch by adding some goat cheese or fetta and fresh herbs such as dill or parsley.

Got a foolproof recipe that everyone will love this winter? Share it on our Facebook page or see more recipies on Pinterest.