When broccoli met cauliflower

Ever seen one of these beauties before? Behold, the broccoflower! Also known as the baby of broccoli & cauliflower, or commonly known as a green cauli. Similar in shape and texture to cauliflower, but flaunting the colour of broccoli, this really is magnificent a mash up of the two. Check out our recent recipe that featured in My Gluten Free Bag, using new season broccoflower. It's delicious roasted, steamed, or even enjoyed raw!

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Mini Turkey and Apple Meatloaves with Broccoflower Salad | My Gluten Free Bag

 

Ready in 45mins

Serves 4-5

 

Meatloaf Veggies 

¾ red onion 

1 carrot 

1 parsnip 

1 apple 

2 tsp turkey spices (1 dried sage, 1/2 dried oregano, 1 smoked paprika, 1/2 GF garlic powder, 1/2 GF onion powder)

½ tsp salt 

50g baby spinach *  

 

Roasties 

600g potatoes  

 

Meatloaves 

450g turkey mince 

1 egg  

¼ cup GF flour 

Tbsp GF tomato sauce 

Tbsp GF soy sauce 

Tbsp GF tomato sauce 

50g feta cheese *  

 

Salad 

¼ red onion (optional, adults) 

½ broccoflower *  

1 tomato 

50g feta cheese * 

Tbsp GF balsamic vinegar 

 

To Serve 

GF tomato relish or sauce (optional) 

 

  1. Preheat oven to 220ᵒC. Grease a 12-hole muffin tin. Line an oven tray with baking paper. Finely dice both measures of onion and grate carrot, parsnip and appleSqueeze juice from apple (discard juice). 

  1. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion, carrot, parsnip, apple, turkey spices and salt for 3-4 minutes, until tender. Finely chop spinach and stir through veggies, until wilted. 

  1. While veggies cook, dice potatoes 2cm and toss on prepared tray with a drizzle of oil. Season and roast for about 30 minutes until golden and cooked through. In a large bowl, combine turkey, egg, flourfirst measure of tomato sauce and soy sauce and season with pepper. Add cooked veggies and use hands to mix well. 

  1. Press about ¼ cup of mixture into each muffin cupTop with second measure of tomato sauce and crumble over first measure of feta. Bake (on rack below potatoes) for 20-25 minutes, until cooked through. Allow to cool in tin for 5 minutes. 

  1. Bring a full kettle to the boil. Roughly dice broccoflower and place in a heat-proof bowl. Cover with boiling water and a plate and leave for 4 minutes, then drain. Dice tomato 1cm. Toss onion (if using), tomato and broccoflower together in a bowl with vinegar and a drizzle of olive oil. Crumble in feta and season. 

  1. To serve, place 1-2 mini meatloaves on each plate with some roasties and salad. Top with a dollop of tomato relish or sauce (if desired).

 

Tips: 

If you don’t have muffin tins, press into a loaf tin (measuring about 25x12cm) and bake for 30-35 minutes. 

Make your meatloaf mixture in advance to cut down on prep time on the night. Store covered in the fridge until ready to cook! 

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