Jan Bilton: Gluten-free, healthy options and superfoods (+recipes)

Roasted Cauliflower Cheese.

With so many gastronomic goodies arriving in delis and supermarkets these days JAN BILTON found Auckland's annual Food Show the ideal place to catch up. This year there was a definite focus on health, including the ever popular gluten-free, dairy-free and paleo, and, among many other delights, turmeric, the trendy spice and superfood that is purported to have long-term restorative benefits.

ROASTED CAULIFLOWER CHEESE

I made this dairy-free cheese sauce with diluted coconut milk.

INGREDIENTS

1 medium head cauliflower

2 tbsp olive oil

freshly ground black pepper

Cheese Sauce: cup Angel Food Cheesey Sauce Mix; 2 cups rice, soy or coconut milk

Topping: 2 tbsp capers, rinsed and drained; 1 tbsp oregano leaves

METHOD

Preheat the oven to 220C. Trim the cauli of its major leaves. Cut the base so the cauli sits flat. Place in a large microwave-proof bowl with 2 tablespoons of water. Cover and microwave on high for 2 minutes. Remove and place in a small baking dish. Drizzle with the olive oil. Sprinkle with black pepper. Bake for about 50 minutes or until tender.

Meanwhile, prepare the sauce. Place the dry cheese sauce mixture in a microwave-proof bowl. Gradually, whisk in the dairy-free milk, until smooth. Cook in the microwave for about 3 minutes, until thickened. Stir every minute. To serve, drizzle a little of the sauce in lines over the cauli letting it form a pool in the baking dish. Garnish with capers and oregano leaves. - Serves 6

SEAFOOD PIE WITH KUMARA CRISP TOPPING

I used Simon Gault's concentrated fish stock, going by the instructions on the pack.

INGREDIENTS

Sauce: 1 tbsp olive oil; 1 medium onion, diced; cup each: diced fennel bulb, diced carrot; 1-2 shakes Moroccan spice blend; 2 tbsp plain flour; 1 cup fish stock

Seafood: 100g skinned and boned white fish fillets; 6 each of squid rings, large shelled raw prawns; 50g smoked salmon, sliced

Topping: 50g Proper Kumara Crisps

METHOD

Heat the oil on medium and saute the onion until softened. Add the fennel and carrot and cook until slightly softened. Add the Moroccan seasoning and stir in the flour. Slowly pour in the stock, stirring, until thickened.

Add the seafood and heat gently until cooked. Pour into two ramekins. Place the crisps on top, standing them on their edges. - Serves 2

GLUTEN-FREE APPLE CAKE INGREDIENTS

1 cup brown sugar

2 large eggs

cup canola oil

1 tsp vanilla extract

cup each: gluten-free flour, Uncle Joe's Walnut Flour;

tsp salt

1 teaspoon each: baking soda, baking powder, ground cinnamon

1 cup grated apple

cup craisins

METHOD

Preheat oven to 180C. Lightly oil a 20cm round cake pan and line the base with baking paper. Cream the sugar and eggs in a large mixing bowl. Beat in oil and vanilla extract, until smooth.

Combine dry ingredients and sift into wet ingredients. Stir in grated apple and craisins. Pour into prepared pan. Bake for about 40 minutes or until a skewer inserted in the centre comes out clean. Cool on a wire rack. Serve topped with cream cheese icing or for a dairy-free cake, dust with icing sugar.

HONEY & MACADAMIA NUT CLUSTERS

A tasty breakfast cereal. The grapeseed oil is prepared from local seeds left over after pressing grapes for wine.

INGREDIENTS

2 cups rolled oats

1 cup each: long-thread coconut, ground linseed, chopped macadamia nuts

tsp each: ground cinnamon, turmeric

cup Uncle Joe's Grape Seed Oil

1 cup liquid honey

1 teaspoon Heilala Vanilla Extract

METHOD

In a large baking pan combine rolled oats, coconut, linseed, macadamia nuts and seasoning. Mix oil, honey and vanilla until smooth then pour over the ingredients in the pan. Mix well.

Bake at 180C for 15-20 minutes, stirring often so the ingredients brown evenly. Press the mixture into a greased 30cm x 20cm slice pan and use a strong glass or a can to roll the mixture down firmly. Cool then break into pieces or clusters.

Store in an airtight container in a cool place. - Makes about 6 cups