Monthly Archives: April 2019

Cauliflower Fried Rice. Incredible. Vegan. Gluten free. Healthy. Who could ask for anything more?i

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

  • Ingredients:
    1. 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

    Preparation:

      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.

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    Roasted Curry and Cumin Cauliflower

    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

    Ingredients:

    1. 6 heaping cups cauliflower florets from 1-1/2 pound cauliflower cut into 1-inch florets
    1. 3 garlic cloves smashed
    2. 2 tablespoons extra-virgin olive oil
    1. 1 tsp turmeric
    1. 1 tsp ground cumin
    2. 1/2 teaspoon sweet curry
    3. 1/4 teaspoon finely ground white pepper
    1. Kosher salt to taste
    1. 1/4 teaspoon crushed red pepper flakes
    1. 2 tbsp chopped fresh cilantro for garnish

    Preparation:

      Preheat a convection oven to 425°F (if you don’t have one, heat a regular oven to 450°F). Cut the cauliflower florets into 1-inch pieces and combine with the garlic in a large bowl. Drizzle with the olive oil and toss to coat.
      Sprinkle the turmeric, cumin, curry, pepper flakes, pepper, and salt over the cauliflower and toss to coat. Spread the cauliflower out on a large rimmed baking sheet. Keep the bowl handy.
      Roast for 10 minutes on a middle rack of the oven. Carefully remove the baking sheet from the oven and spoon the cauliflower back into the large bowl. Toss the florets well to turn and capture some of the seasoning left in the bowl. Return to the baking sheet and roast for another 10 minutes. Repeat the bowl-toss process and return to the oven, until browned on the edges and tender, 3-10 minutes more, depending on your oven. Don’t let the cauliflower burn, but a little bit of char is okay. Remove the from oven, sprinkle with cilantro, and serve hot!
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