If you're wondering what to eat tonight and you’ve got nothing in the fridge but the basics. If you're hungry from work and no patience to spend hours in the kitchen - then look no further for inspiration. Don't trek to the supermarket for supplies. All you need is five kitchen staples we bet you've got in your fridge plus a few cupboard spices. And you can whip us one of our delish dishes in no time.
All you’ll need is these 5 ingredients:
- Cherry tomatoes (or any tomatoes you’ve got in your fridge)
- Bag of spinach
- Head of cauliflower
- Carton of eggs
- Big bag of grated cheese (your favourite)
There’s lots of combinations you can try with these ingredients but these are our favourites.
Cauliflower Pizza Recipe
A healthier take on a standard margarita pizza, this cauliflower version is super simple to make – and just as delicious as the real deal. Load with lots of cheese and cook until you have the crispiest, golden pizza. Even more delicious when you realise how cheap this dish is to make.
- Line a baking tray with parchment paper or coat in butter; preheat oven to 220°C / 425°F / Gas Mark 7
- Take half a head of a medium-sized cauliflower and grate the florets until you have a fine crumble (or use a VonShef Food Processor if you want to be super quick); place in a microwavable bowl and cook for 7 – 8 minutes or until soft. Leave to one side to cool
- In the cauliflower bowl, stir in an egg, around 200g of cheese and salt and pepper. Once combined, flatten into an even, circular shape on your baking tray. Spray lightly with non-stick spray and bake for 10 – 15 minutes or until golden brown
- Whilst the crust is cooking, grab a handful of cherry tomatoes, oregano, salt and pepper, garlic and paprika and blend in your food processor
- When the base is cooked, layer on the tomato mixture and top with cheese, add halved cherry tomatoes on top and any other veg or toppings you fancy
- Cook for another 10 minutes or until the cheese is bubbling
- Top with spinach (and a drizzle of olive oil) and tuck in
Cheesy Quiche with Cauliflower Crust
Loaded with veg, gluten-free and mouth-wateringly cheesy – try this quiche and you will say farewell to flour, forever. Make with just our five ingredients – or you can add some extra herbs and spices for an extra tasty quiche. We’d recommend – salt and pepper, dried oregano, garlic powder and grated parmesan cheese. You’ll also need to get your food processor out as well as a large skillet and pie dish. Here’s everything you need to do.
- For the cauliflower crust: spray a pie dish with non-stick spray and set aside for later
- Cut a head of cauliflower into florets – getting rid of the stems as you go. Rinse the florets in a strainer and add to your food processor; pulse until the florets look like ground almonds
- Place in a microwavable bowl (we’ve got a nice one here) and cook for 5 minutes; set aside and leave to cool for 10 minutes. When completely cooled, use a kitchen towel to wring out all the moisture. Transfer to a dry bowl
- Preheat your oven to 230°C / 450°F / Gas Mark 8
- In a small bowl, mix together the grated parmesan cheese, an egg and spices. Add to the cooled cauliflower and mix together with your hands
- Transfer the mix to your pie dish and evenly coat the base and sides; bake in the centre of the oven for 15 – 20 minutes until the crust starts browning. Leave to cool on a wire rack while you prepare the filling
- For the filling: turn down the oven to 180°C / 350°F / Gas Mark 4
- Spray a large skillet with non-stick cooking spray and heat over a medium-high heat. Halve your cherry tomatoes and add to the skillet with the spinach. Add more veggies if you want a fuller quiche. Add some salt and pepper and a sprinkle of garlic powder. Cook until the spinach has wilted
- Whilst the tomatoes and spinach is cooking, whisk 6 eggs with salt and pepper (add a dash of milk to make it creamier)
- Spoon the tomatoes and spinaches onto of the cauliflower crust, top with a handful of grated cheese and then pour the egg mixture on top. Sprinkle more grated cheese on top with a pinch of black pepper
- Bake for 40 minutes or until the filling is set. Cool for 10 minutes on a wire rack then dig in
Keep it simple with this spinach salad. Nothing fancy – just a quick and easy lunchtime meal. Add some extra protein with chicken slices or smoked salmon. A no brainer to prepare.
- Wash the spinach and load into your lunchbox
- Boil your eggs for 6 minutes or so (if you’re batch cooking, make sure to check out the VonShef Egg Boiler) then leave to cool for a few minutes
- Half your cherry tomatoes and add to the spinach
- Peel and slice your boiled eggs and add on top
- Grate some cheese on top
- Season with salt and pepper (and a drizzle of olive oil or balsamic vinegar if you want an extra tasty lunch)
- Tuck in come lunchtime