Monthly Archives: April 2019
Speaking of cauliflower…
Were we? Of course we were. That vegetable Americans love to hate.
I can’t get over how many ways I’ve found to use this wonderful vegetable the rest of the world understands. So flavorful. So simple to use. So misunderstood.
I’m out to demystify this white (usually) head of tasty goodness. This time with an Asian twist.
Cauliflower fried rice. My wonderful partner served it up the other night with an “empty-the-veggie-bin” stir fry, and to speak the real truth, I liked it better than rice.
You will too.
Cauliflower Fried Rice
- 1 medium head cauliflower, all green parts removed (2 1/2 cups cauliflower rice)
- 2 tablespoons toasted dark sesame-seed oil
- 1/2 medium onion, chopped medium
- 1 large carrot, cubed
- 2 garlic cloves, minced fine
- 1 cup frozen edamame
- 3/4 cup frozen peas
- 2 eggs, lightly beaten
- 4 tablespoons light soy sauce
- 6 green onions, minced
- Shred the cauliflower with the large holes of a box grater or pulse in a food processor until the pieces resemble rice grains
- Heat 1tablespoon sesame oil in a wok or large skillet over medium-low heat. Add the onion, garlic, and carrot and stir fry until fragrant, about 5 minutes. Add the cauliflower, edamame, peas, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.
- Make a well in the middle, turn the heat down, and add he eggs. Stir gently and continuously until the eggs are fully cooked. Add the soy sauce and green onions, turn off the heat, toss to mix and serve immediately alone or with your favorite stir fry.
Note: for the last add of soy sauce, you could make a mixture of 1 tablespoon each soy sauce, sesame oil, honey, and oyster sauce for a slightly different, and most interesting flavor.
Cauliflower.The very mention of the word sends children running screaming into the night, right? To which I respond, “Good! More for me.” Inspired by the most wonderful small Indian restaurant in our town–that would be The Himalayan Curry and Grill on East Orange Street–and at the request of my sweetheart, who craves vegetables almost as much as I crave her, I found a most tasty, zesty, and bursting-with-flavor and aroma cauliflower recipe (truth be told, she found it, not I).
But with a tiny bit of skill and knowledge I managed to make it even better that what it looked like on paper, and even more healthy.
Cauliflower is one of those vegetables that you either love or hate–there doesn’t stem to be many take-it-or-leave-it opinions–so I decided to make it so deeply savory that even the doubters would not find it objectionable. It’s about the curry, actually, and of course there’s no shortage of opinions about curry, but that’s a discussion for another time.
So…curried cauliflower. It’s a good marriage. As a soup it’s unparalleled. As a roasted vegetable, even better. So let’s get to it…
Roasted Curry and Cumin Cauliflower