Lemons & A Recipe (or two)

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Pan fried  Cauliflower Gnocchi with Lemon & Rosemary Sauce

Ingredients
  • 1 medium cauliflower head
  • little over 1/2 lb  silken tofu
  • 2 tablespoons lime juice
  • 2 tablespoons of chives
  • 1 teaspoon salt
  • ¾ cup (to 1 cup) of gluten free flour, plus extra for dusting

 

Lemon & Rosemary sauce:
  • ¼ cup smart balance
  • 3 tablespoons olive oil
  • 1 small brown onion chopped
  • 1 tablespoon lemon zest
  • 2 teaspoons freshly chopped rosemary
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons vegan Parmesan
  • Pinch of salt
  • Pinch of ground black pepper
Instructions
  1. Break up cauliflower, discard leaves & stem. Put through a food processor until a fine rice texture
  2. Place into a microwavable bowl, cover with plastic & microwave on high for three minutes
  3. Allow to cool to a point where you can handle it. Place into a cheesecloth & squeeze out as much liquid as you can
  4. Return to the bowl & using your hands, mix through silken tofu, lime juice, chives & salt
  5. Add flour & mix to a dough then knead of a lightly floured bench (the dough will be quite soft but does come together once boiled – just handle gently)
  6. Cut into workable portions & roll into small logs about 1 cm in diameter & then cut 1 cm portions off. Place on a wire rack & allow to cool in the fridge for about a hour (or longer if you are making well in advance)
  7. Boil a pot of water, add a little extra salt & cook in batches. Remove from water with a slotted spoon 2-3 minutes in or once they rise to the surface. Drain in a colander
  8. To make the sauce, heat all ingredients in a saucepan until melted, combined & heated through.
  9. Once the gnocchi is drained, fry in a fry pan with a little margarine until brown on the outside
  10. Place on top of salad of choice: spinach & halved cherry tomatoes for example
  11. Drizzle with sauce

recipe source: unknown, it was shared with me

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