Two Good Cauliflower Recipes

I bought a head of cauliflower the other day when we had cheese fondue. It was good dipped in cheese, however, my husband is not a huge fan of cauliflower. I had almost a head left over, and I needed to find some way to use it up. I found a couple of recipes that generated compliments.

The first is a modified version of Whole Wheat Couscous with Cauliflower and Almonds, from Mark Bitman's How to Cook Everything Vegetarian. I didn't have any couscous, so I substituted quinoa. I also used a regular onion (instead of a shallot, or red onion) without issue. I used a combination of wine and stock to give 1 1/2 cups.

Quinoa with Cauliflower and Almonds

Ingredients:1/2 cup almonds, 3 tablespoons extra virgin olive oil, 1 large shallot or small red onion, chopped, 1 small cauliflower, chopped (about 3 cups), Salt and freshly ground black pepper, 1 cup quinoa, 1 teaspoon smoked or hot paprika, 1 1/2 cups chicken or vegetable stock, white or rosé wine, water, or a combination, 1/2 cup chopped fresh parsley leaves, Freshly grated manchego or other semihard sheep’s milk cheese for garnish (optional)

1. Put the almonds in a deep skillet with a lid over medium-high heat. Cook, stirring constantly, until toasted and fragrant, just a couple of minutes. Remove them from the pan and set aside to cool.

2. Return the pan to the heat and add the olive oil. When hot, add the onion and cook, stirring occasionally, until soft and beginning to color, about 2 minutes. Add the cauliflower and sprinkle with salt and pepper. Cook, stirring occasionally, until it is coated with the oil and starts to soften and turn golden, 5 to 10 minutes. Stir in the quinoa and keep stirring until it too is coated with oil and begins to toast, 3 to 5 minutes.

3. Sprinkle the mixture with paprika and stir to combine. Stir in the stock and bring to a boil. Cover and turn the heat to low. Let rest, undisturbed, until the liquid is all absorbed. Chop the almonds as finely as you can. Add them along with the parsley and fluff gently with a fork. Serve immediately, garnished with grated cheese if you like, or let cool and serve at room temperature, up to an hour or so later.

Cauliflower with Coconut Milk

Ingredients: Cauliflower, 3 cups, Thick Coconut Milk – 400 mL, Tomatoes – 2 large ripe, Green Chilli – 6 (optional), Onion – 1 large, Garlic – 3 cloves, Water – 150ml, Cumin Seeds – 1 tsp, Turmeric – ½ tsp, Salt – to taste

1. Cut the caulifower from stalk and break them with your fingers into small florets. Wash and drain. Slice the green chilies and tomatoes lengthwise. Roughly chop garlic and onion.

2. While you are heating a non-stick pan, make a paste of garlic, onion, cumin seeds and tumeric.

3. Heat Oil. Add the ground paste, stir for 1 minute. Do not allow to brown. As soon you smell the spices, lower heat.

4. Add tomatoes, chilies, cauliflower, water, and salt. Cover and bring to boil on high heat. Cook for 12 minutes.

5. Lower heat, add the coconut milk, and simmer for 2 minutes. Only simmer on low heat.

Serve with rice, or naan.

 

 

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