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Romanesco & purple cauliflowe marinated in lemon juice, olive oil & seasonings with either tamari & tahini or wholegrain mustard & garlic, then baked in the oven till crispy.
We had been scratching our heads since spring of 2007 wondering what these massive green plants that are growing would be. Turns out that most of them are cauliflower and are ready for harvest. I am feeling particularly abundant right now having a half dozen of these cauliflowers, tons of baby arugula, kale just about ready for drying, bok-choy and cilantro. Even the broccoli had grown in nicely. Impressive for the beginning February.
I found this recipe on a food blog and it has become one of my favorite dishes. It's a mix of cauliflower, peas, onion, cheese and celery, mixed with ranch dressing (I make my own using mayo, sour cream, horseradish, a bit of knoflook sauce, and a mix of dried herbs). The veggies are all left raw, although I usually put the cauliflower and peas and onion in a colander and then pour some boiling water over them all just to take the raw edge off.
Banana Bread (with cauliflower)
non stick cooking spray
3/4 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp baking soda
1/4 teaspoon baking powder
1/2 tsp salt
1/2 teaspoon cinnamon (optional)
1/2 cup firmly packed brown sugar
1/4 cup canola or vegetable oil
2 large egg whites
1 1/2 cups banana puree
1/2 cup cauliflower puree
1 tsp pure vanilla extract
1. Preheat oven to 350 degrees. Coat a 9X5 inch pan or two mini pans with cooking spray.
In a bowl mix the flours with the baking soda, baking powder, salt and cinnamon if using. Set aside.
IN a large mixing bowl, mix the sugar and oil with a wooden spoon until well combined. Mix in the egg whites, banana and cauliflower purees and the vanilla. Add the flour mixture just until combined.
Pour batter into the loaf pan. Bake until a toothpick inserted in the center comes out clean, 55 - 60 minutes for a large loaf, 25 - 30 minutes doe two small loves. Let cool on a rack for 5 minutes then turn out of the pan.
Recipe Notes: For the puree, steam cut up cauliflower for 8 minutes or until cooked and toss in a blender or food processor. I did about half a head and froze the rest in freezer bags (1/2 cup in each bag). I didn't bother with the cinnamon, because I've never used it in banana bread before. I couldn't taste or smell the cauliflower in the finished product and the kids have been eating it all week without complaint. Michael claims he can taste it, but he saw me making it and now it's in his head that there's cauliflower in there, so I can't take him seriously. Although, that being said, he did say it was good banana bread. And to be fair I was more interested in this for the kids and it was a home run there.
Food People
From fairies at the bottom of your garden to 'the borrowers' we are obsessed with the fantasy of little people in a
full-sized world. My 'downsizing' project, using model railway figures, food and everyday objects, is merely an
extension of those thoughts.
I made this for dinner tonight. The cauliflower and white bean salad is from Bon Appetit magazine's January issue. The tilapia was not from a recipe, just something I threw together.
The recipe for the cauliflower salad can be found on epicurious.com here:
www.epicurious.com/recipes/recipe_views/views/236882
The tilapia was as follows:
I heated some olive oil in a pan and added some chopped garlic (3 cloves) and some chopped fresh rosemary (2 teaspoons). I sauteed this for a few minutes and then added some tilapia fillets which I had seasoned on both sides with salt and pepper. I also added half of a bundle of enoki mushrooms and some chopped chives (about 2 tablespoons). I cooked that for a minute or two and then turned the tiapia fillets over. I then added about 1 tablespoon of lemon juice and put a lid on the pan. I cooked it for about 5 more minutes (maybe 10 minutes total). Very yummy.
Roman cauliflower, broccoli, also called selvedge, surprising for the perfection of the design of its lines which are repeated as fractals.
Trying to keep away from carbs? You'll love this Cauliflower Rice! Ok, it's not really rice, but it's a healthy option for a side dish in place of grains.
¿Alejándose de los carbohidratos? Les encantará este arroz de Coliflor. Bueno, no es realmente arroz, pero si una alternativa saludable para usarlo de acompañamiento en una comida!
Get the recipe in english - bit.ly/1rtqJUz
Obtén la receta en español - bit.ly/1CazLJb
Pin it - bit.ly/1pbEx13