The quality of fats is something I’ve been obsessed with lately.
I bring this up because as I’ve explored the world of fats (sounds crazy, but I grew up in the low-fat era), I’ve noticed that most fat-based products, even organic ones like marinated olives, tomatoes, and artichokes, are made with sunflower oil or other unidentified vegetable oils.
And it turns out: It’s not as good as it sounds.
Vegetable oils such as sunflower, grapeseed, and corn oils are mostly made up of omega-6 polyunsaturated fatty acids. And a recent study has shown that an increased intake of omega-6 linoleic acid may be a risk for heart health.
So much for the idea that anything with the word “vegetable” in it was healthy, right?
My new favorite thing is semi-dried tomatoes in oil.
I’m in love with them, and in my opinion, they’re the perfect addition to just about any dish.
I’ve had it for breakfast, alongside omelets, meatballs, my favorite open-faced rye and eggs, and even cauliflower pancakes.
I’ve been lucky enough to find some amazing deli tomatoes. But most of the time I’ve bought jarred tomatoes from the grocery store.
So far, I’ve only been able to find one tiny, expensive organic jar that uses olive oil, but the rest of them use sunflower oil.
So I decided to make my own semi-dried tomatoes, swimming in my favorite organic olive oil and paired with the delicious Italian flavors of basil and garlic.
Trust me: Store-bought tomatoes have nothing on this!
Speaking of cauliflower fritters, I can’t believe I haven’t shared the recipe with you yet because they are a staple in my kitchen.
The dough is made with psyllium to bind the liquid from the eggs and cauliflower. You can use 2-3 tablespoons of flour instead.
The texture is going to be a little loose, but if you make them small and fry them over medium heat for a few minutes, they’ll be firm enough to flip over.
They’re perfect for lunch. They can be a side dish or an accompaniment to a larger meal.
You can vary the amount of cheese to your liking. Add herbs, serrano, or chili to taste.
I hope you try these recipes and let me know what you think!
Cheesy Cauliflower Fritters
- 500 g small tomatoes
- 4 cloves garlic
- Fresh basil leaves
- Dried herbs eg. basil, oregano or thyme
- Salt & pepper
- High quality organic extra virgin olive oil
Cheesy cauliflower fritters
- 500 g cauliflower
- 100 g cottage cheese
- 200 g grated cheese preferable parmesan
- 3 eggs
- 2 tbsp psyllium husk
- Fresh pepper
- A pinch of nutmeg
- Butter to fry
- Preheat oven to 125 °C/250 °F (no fan). Cut all tomatoes in half and place them skin side down on a lined baking stone. Roast the tomatoes in the oven for approximately 2 hours, depending on size of the tomatoes and your oven. Let the steam out of the oven every 30 min. When done the tomatoes should have lost half their size and be intense in their flavour. Remove from oven at let them cool.
- Use the blade of a knife to crush the garlic and remove the skin. Place tomatoes layered with basil leaves and garlic in the jar and cover completely with olive oil.
- Store in the fridge for up to two weeks and use the excess oil as dressing or in cooking.
- Boil Cauliflower until tender. In a bowl mash the cauliflower to a chunky mash. Add eggs, 75 g parmesan, cottage cheese, psyllium pepper, nutmeg and stir until you have a combined batter. Season to taste.
- Heat a skillet to medium heat. Melt a generous knob of butter and add dollops of the batter. Fry for 3-4 min, sprinkle parmesan on the uncooked side and flip them over. Fry for another 3-4 min, sprinkle a layer of parmesan on the cooked side, flip over and fry until the parmesan is crisp and golden.
- Keep extra in the fridge for up to 3-4 days – make a great snack in your lunchbox.