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This was done after seeing a beautiful cauliflower in store - bought it, plus the red onion and did a set-up. Painted without drawing.
I have been exploring vegan and vegetarian options for sous-vide
cooking. Most of the sous-vide recipes out there are about eggs, meat
and fish which leaves the herbivores on the sidelines. An afternoon of
google searches brought me to the "What the Hell Do Vegans Eat Anyway"
Blog. There I found this delicious description of indian spiced
cauliflower dish. I used a vacuum sealer, crock pot and <a href="http://store.holyscraphotsprings.com/index.php?main_page=index&cPath=2"YATC
temperature controller. This recipe brings a much needed Indian meal
into our geographically limited food options.
Ingredients:
- 1 head of cauliflower (sliced)
A few pinches of each:
- garam masala
- salt
- lemon or lime juice
- cilantro
- curry
- red chili powder
- turmeric powder
- chipotle powder
One more study of Dutch Henry Falls, and what my Ice Climber friend calls 'Cauliflower Ice" and not to be climbed...
Adapted slightly from this recipe, which in turn had been adapted from another recipe!
Here's my version:
* Oil or cooking sherry
* 1/2 medium onion, diced
* 2-3 cloves garlic, minced
* 2 tbsp fresh ginger, minced
* 1 jalapeño, finely diced (I used the "tamed" kind from the jar, just because that's what I happened to have on hand. It rounded the flavor pretty well without quite being spicy.)
* 1 head cauliflower, cut into small florets
* 1 can of coconut milk
* Fresh cilantro
* Fresh red bell pepper, roasted in oven
* Sauté onion, garlic, ginger & jalapeño.
* Add cauliflower and continue to cook until it starts to soften, about 7 – 8 minutes.
* Add coconut milk and bring to a boil. Reduce heat to low and let it simmer until cauliflower is tender and the sauce thickens.
* To serve, top with cilantro & roasted red pepper for color.
Again, thanks to the recipe posted at The Silly Nutrition Undergrad for the delicious idea!
Curried cauliflower with onion almonds, recipes: carolinasaucecompany.blogspot.com/2012/07/curried-caulifl...
Cauliflower can be roasted, boiled, fried, steamed or eaten raw. Steaming or microwaving better preserves anticancer compounds than boiling.[
Cauliflower Flatbread
With Pesto
Preheat oven to 400
4 cups raw cauliflower “rice”
1 egg, beaten
1/3 cup soft goat cheese
1 tsp. dried oregano or basil
Pinch of salt
Pulse batches of raw cauliflower in a food processor until a rice-like texture is achieved. Measure after ricing.
Fill a large pot with about one inch of water and bring to a boil. Add cauliflower, cover and cook 4-5 minutes. Drain into a fine mesh strainer.
Transfer to a clean kitchen towel and wring out the water (as much as possible). Important step!
Mix strained and drained “rice” with beaten egg and cheese & herbs. Use your hands and mix very well.
Press dough onto a baking sheet lined with parchment (important) until it is about 1/3 of an inch thick. Make the edges slightly higher, if you like, to accommodate the toppings.
Bake the crust for 20-25 minutes until it is firm and beginning to brown.
Add sauce & toppings and bake 5-10 more minutes until toppings are heated (until cheese on top is melted, if using cheese.
Simple Pesto for Topping
1 c. basil leaves, ¼ c. parmesan, ¼ c. olive oil, 1 ½ tsp. minced garlic, a pinch of black pepper: process all in food processor or blender until smooth. Spread on fully baked cauliflower flatbread.
This flatbread can also be topped with tomato sauce and a choice of other toppings such as sautéed mushrooms and onions, etc and dusted with a bit of parmesan or cheese of your choice.
I had a yin for cauliflower and had a tub of Miyoko's Unlox Your Dreams "cheese" so I started to experiment. I roasted a head of cauliflower with the intention of doing a mash and the next thing I knew it was a little out of control... what resulted was a base for quite a few dishes...
1 head cauliflower, in florets
Salt, pepper, vegan Parmesan and a drizzle of EVOO - roast 30 minutes. Puree with 4 oz Unlox Your Dreams
Now, you can use this as a sauce base on your next pizza- top it with arugula and tomato OR
Enjoy as a mash served with Miso Glazed Carrots OR
How about Cauliflower Chowda?
Then there is Cauliflower Mac and Lox (creamy delish)
Cauliflower Hummus with Veggie Crudite
Pasta with Unlox Cauliflower Alfredo
Put it on your Buddha Bowl
Cheesy Cauliflower & Unlox Casserole (topped with breadcrumbs & parsley hmmm)
Cauliflower and Black Bean Enchiladas
Cold CauliflowerSalad (with broccoli, pepitas, raisins and apple)
Cauliflower Manicotti with Unlox Fortified Pomodoro Sauce
What is your favorite? What are you waiting for?
Cauliflower Steak:
2 large heads cauliflower
1/3 cup - Classico Basil Pesto
1. Trim root end so cauliflower lays flat. Starting at one end, cut into 3/4 inch slices. Only 2 or 3 slices in the middle will remain intact; reserve remaining floret for another recipe.
2. Spread pesto over steaks. Place steaks gently into resealable plastic bag, pouring any remaining marinade into bag; let marinate for up to 48hrs.
3.Wrap steaks in heavy-duty aluminum foil; place in coals on outer edge of campfire until tender-up about 15min.
* I roasted mine in the oven at 375F at 20-30min