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This foreign body was found at bronchoscopy. Distal bronchus intermedius. On further questioning patient remembered choking when eating Gobi Manchurian, a popular Indo Chinese appetizer made with cauliflower, corn flour, soya sauce, vinegar, chili sauce, ginger & garlic, 6 months’ prior. Several protrusions that correspond to granulation tissue are observed in the mucosa surrounding the cauliflower.
Image contributed by Dr. Joe Cicenia - @handsnotmitts
Get the recipe: vegetariancooking.alcoholicpoet.com/2017/12/spicy-charred...
This pertty simple preparation of roasted cauliflower really created a cravable result. I couldn't stop easting it. It has a potato chip like irresistably snackable quality. I am not exaggerating. It was really, really good.
Recipe adapted from Foodie Fiasco.
INGREDIENTS
▶ For the roasted mushrooms:
8 ounces Porcini mushrooms, sliced
[I used oyster mushrooms.]
salt and pepper
olive or coconut oil cooking spray
▶ For the risotto:
1 medium yellow onion, thinly diced
2 teaspoons minced garlic
1 medium head cauliflower, cut into florets
1-1½ cups low sodium vegetable broth. [I use homemade broth.]
2 teaspoons white wine vinegar
1/4 cup toasted pine nuts
Salt and pepper, to taste
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INSTRUCTIONS
▶ For the roasted mushrooms:
1) Preheat oven to 350 degrees Fahrenheit. Grease or line a baking sheet with foil and set aside.
2) Spread the sliced mushrooms on the baking sheet and spray with the cooking spray. Sprinkle with salt and toss until evenly distributed.
3) Bake in the oven at 350 degrees Fahrenheit for about 10-12 minutes, or until golden and slightly crispy. Set aside until ready to use.
▶ For the risotto:
1) Heat a large skillet over medium-high heat. Add the thinly diced onion to the skillet and cook, stirring often, until translucent, about 3-4 minutes.
2) Add minced garlic and cook for another 2 minutes, or until golden.
3) Meanwhile, add the cauliflower florets to a food processor and process, scraping down as needed, until it resembles “rice,” approximately 2-3 minutes. [Or grate, which I prefer.]
4) Add the cauliflower “rice” to the skillet and stir, cooking for about a minute or so, until combined.
5) Add in ¾ cup of dry white wine. and cook for about 5 minutes, stirring occasionally, until the wine has evaporated.
6) Heat the vegetable broth to a gentle simmer.
7) Add the broth in three equal additions, stirring constantly for about 3 minutes, until absorbed.
8) Stir in the white wine vinegar and toasted pine nuts. Let the risotto sit on the stove over low heat, to allow the flavors to mingle and caramelize. Salt and pepper to taste, and top with the roasted mushrooms. Add a pinch of nutmeg.
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Photo by Yours For Good Fermentables.com.
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Roasted Cauliflower Salad
Meyer Lemon, Medjool Date, Toasted Almond. ($7)
Octavia
San Francisco, California
(December 14, 2015)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
This unassuming head of cauliflower can be turned into a tasty and healthy snack. No cooking required!
Photo: Sarah Kaiser/WFIU
Learn more at Raw Food Trio: Cabbage Chips, Nut Tacos & Cauliflower Popcorn
Cauliflower florets cooked till crispy and crunchy in a beer batter makes for ideal tea time snack or appetizer to go with evening drinks. Click on the link for the recipe.
No real recipe here - just leftover red lentil soup plus leftover cauliflower. To make red lentil soup:
Cook up some red lentils according to the package directions - rinse then cover with water and simmer for around 15 minutes. Meanwhile, soften some diced onion, carrot, and any other vegetables you like. Start by rendering some diced bacon if you want some extra flavor. When the lentils are done - most of the water should be gone and they should be soft - add them to the softened vegetables along with some chicken or vegetable stock.
This is so simple and tasty... just a head of fresh cauliflower choped in a few chunks and thrown into the food processor... After processed down to rice consistency, dump in large bowl and make dressing in food processor... 2 avocados, 2 tomatoes, 1/2 cup water or coconut water, 1 clove garlic, 2 tbsp apple cider vinegar, 1 2 tbsp lemon juice, sea salt or squir of Bragg's Amino Acids, black pepper, whatever spices you like... we like curry... give it a whirl until it's a creamy consistency... then chop 1 bunch of curly parsley and put in food processor with dresssing, pulsinga few times to incorporate parsley... dump on top of "rice" in bowl...
add in chopped black and/or green olives and chopped onion and mix thoroughly... top with chopped tomatoes...