Roasted Cauliflower and Rocket Dumplings
Serves
2
·
65
mins
·
Advanced
Ingredients
- 1 cauliflower
- 60g rocket
- 350g plain white flour
- 300ml water
- 2 tbsp tahini
- Fresh thyme
Try out this take on steamed dumplings to get 2 of your 5 a day. Using the rocket to make the dough gives it a peppery taste as well as a great green colour and lots of nutrients you wouldn’t find in a normal dough.
Method
- Preheat the oven to 170℃.
- Cut the cauliflower head into chunks. Add to a baking tray and season with salt and pepper, and break some thyme sprigs over the florets. Roast for 25 minutes, until starting to brown.
- While the cauliflower is cooking, empty the bag of rocket into a bowl and pour over 300ml of boiling water. Leave to cool and then blend until smooth.
- In a mixing bowl or stand mixer, add in flour and a generous pinch of salt and slowly mix in the water and rocket mixture to create a dough that is not sticky. If the dough becomes sticky, add a little flour.
- Leave the dough to rest for 15 minutes.
- Knead the dough for 5 minutes until smooth, wrap and rest for 1 hour.
- Remove the cauliflower from the oven and mash together with tahini. Season to taste.
- Next, heat a bamboo steamer over boiling water.
- Cut the dough into roughly 3cm in diameter balls, and roll into circles. Do this on a floured surface, and roll the dough top to bottom once, then turn it 90 degrees and repeat. Do this until the dough is roughly 3mm thick.
- Spoon some of the cauliflower mixture onto the dough and fold one side over. Seal the dumplings with a little bit of water by pinching it together to create half moons. Please these into the steamer and cook for for 5 - 10 minutes. Serve directly from the steamer, or you can crisp them by frying in a pan with a little oil.
Share
Last updated:
22
May
2024
Ingredients
- 1 cauliflower
- 60g rocket
- 350g plain white flour
- 300ml water
- 2 tbsp tahini
- Fresh thyme
Try out this take on steamed dumplings to get 2 of your 5 a day. Using the rocket to make the dough gives it a peppery taste as well as a great green colour and lots of nutrients you wouldn’t find in a normal dough.
Method
- Preheat the oven to 170℃.
- Cut the cauliflower head into chunks. Add to a baking tray and season with salt and pepper, and break some thyme sprigs over the florets. Roast for 25 minutes, until starting to brown.
- While the cauliflower is cooking, empty the bag of rocket into a bowl and pour over 300ml of boiling water. Leave to cool and then blend until smooth.
- In a mixing bowl or stand mixer, add in flour and a generous pinch of salt and slowly mix in the water and rocket mixture to create a dough that is not sticky. If the dough becomes sticky, add a little flour.
- Leave the dough to rest for 15 minutes.
- Knead the dough for 5 minutes until smooth, wrap and rest for 1 hour.
- Remove the cauliflower from the oven and mash together with tahini. Season to taste.
- Next, heat a bamboo steamer over boiling water.
- Cut the dough into roughly 3cm in diameter balls, and roll into circles. Do this on a floured surface, and roll the dough top to bottom once, then turn it 90 degrees and repeat. Do this until the dough is roughly 3mm thick.
- Spoon some of the cauliflower mixture onto the dough and fold one side over. Seal the dumplings with a little bit of water by pinching it together to create half moons. Please these into the steamer and cook for for 5 - 10 minutes. Serve directly from the steamer, or you can crisp them by frying in a pan with a little oil.
Share
Last updated:
22
May
2024
Newsletter Signup
Keep up to date with the food revolution! Receive regular grower and produce updates, and recipes and tips to make your meals more exciting, healthy and sustainable.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
