sel et sucre

Tag: cauliflower

  • Chana Masala

    chana masala

    Despite the lengthy ingredient list, this North Indian chickpea stew comes together quickly and easily. It’s more of a tart curry, rather than some of the creamy ones with lots of warming spices (cinnamon, cloves, etc). Here, acidic tomatoes, tart amchoor powder, and citric lemon juice are strong components, alongside a hefty quantity of spices, of course. But it still manages to feel balanced, especially when served over rice (or quinoa, as I served it). I added cauliflower florets to my version (I think that actually makes this gobi chana masala), which I think are great alongside the creamy chickpeas. A sprinkle of cilantro at the end proved surprisingly crucial in rounding out the flavors (I wouldn’t omit it), and a little yogurt on top helps to quench the heat of hot peppers and ground cayenne pepper. I also topped mine with pickled red onions and thought their crispness was a great complementary texture. This curry, by the way, only improves with a couple of days in the refrigerator, so don’t hesitate to make this large batch even if you’re only cooking for one or two.

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  • Roasted Cauliflower with Olive Vinaigrette

    roasted cauliflower with olive vinaigrette

    When I cook, I turn into a bit of a mad scientist. I can’t help but tweak nearly every recipe I come across, adding or subtracting ingredients, adapting the technique, and mumbling to myself about what the perfect end dish will taste like. Inevitably this makes the whole process take at least twice as long as it should. But this recipe was different – the combination of flavors and basic techniques used intrigued me. I love roasted cauliflower, but I’d never tried roasting thick slices before, and the Mediterranean feel of the olive vinaigrette seemed an interesting match. The recipe came together quickly, and I’m glad I restrained myself on making changes because the result was outstanding. The strong flavors of the olive, lemon, and garlic in the vinaigrette are well-balanced with the crispy caramelized cauliflower. And since this can be prepared in half an hour (with plenty of downtime), it’s great for a quick snack or side that wouldn’t feel out of place on a tapas menu.

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  • Spiced Cauliflower

    spiced cauliflower

    I think my priorities might be a little skewed. When I was packing for Buenos Aires, I made an effort to get my possessions down to a bare minimum, to pack only what I really needed. But I decided that, along with a basic wardrobe, laptop computer, and camera, what I really needed to bring along was as many spices as possible. I’d heard that some were hard to find, and I didn’t want to deal with the start-up cost of buying new spices (plus they’re light!). Some people made fun of me for the decision, but when I picked up a head of cauliflower and saw this recipe, I knew I’d made the right decision. For many of the main ingredients, it was just a matter of reaching into my already well-stocked cabinet, and the resulting dish is spicy and immensely flavorful, reminiscent of (though I’m sure not authentic) Indian food. And not only did it taste great hot out of the pan, it was equally tasty eaten cold the next day.

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  • Antipasto Salad

    antipasto salad

    I know I’ve been posting a lot of salads, but this one is different. No greens, for one, which is a nice change of pace. And unlike most salads, these ingredients stand up really well to storage in the refrigerator, with the flavors melding and the vegetables pickling slightly to actually improve the dish. The mix of vegetables (which can be easily swapped out for whatever crisp fresh vegetables you have around) and spices is reminiscent of giardiniera, an Italian pickled relish usually served as an antipasto, but with the addition of chickpeas which means that this can easily serve as a meal. Of course, this salad is equally at place as a side (and would be amazing at a picnic or potluck).

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  • Cauliflower Blue Cheese Soup

    cauliflower blue cheese soup

    I’m going to let you in on a secret – most places where people use potatoes, I use cauliflower, and it tastes even better. Cauliflower has lots of edges to get nice and browned when roasting or frying, and it also tastes much sweeter and more flavorful than potatoes to me. Of course, cauliflower is also significantly healthier than potatoes. By contrast to potatoes (the food with the highest correlation to weight gain in a recent longitudinal study), cauliflower is high in vitamin C and fiber and a wonderfully filling and nutritious ingredient. And, really, it tastes delicious. Like in this cauliflower blue cheese soup where it’s pureed with caramelized onions and then mixed with blue cheese and creme fraiche. An easily customizable recipe – use cheddar or gruyere for a more traditional “baked potato” type of soup, or change up the toppings with what you have around. I topped mine with parsley, smoked paprika, and crushed red pepper (I used my usual favorite, Turkish red pepper, but any should do), but crumbled bacon, diced apples or pears, or candied nuts would all also work wonderfully.

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  • Japanese Curry

    japanese curry

    Japanese curry is an interesting phenomenon – traditional Indian curries twisted their way through the British to Japan and beget this now widely popular dish. Usually served over rice (or sometimes noodles) and often called “curry rice” as a result, Japanese curry adds extra sweetness over its predecessors (from a grated apple in this recipe – sometimes raisins are also added) and is thickened with a flavorful roux. I can’t help but love every incarnation of curry, from Thai to Indian to British, and Japanese curry is no exception. Usually made with humble potatoes, carrots, and peas, I like to switch out the potatoes for cauliflower and add in mushrooms and chickpeas, resulting in a variety of flavors and textures, as well as quite a lot of food.

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  • Cauliflower Rice

    cauliflower rice

    Maybe you’ve already heard of cauliflower “rice,” but maybe not. The idea is to recreate the texture and flavor of rice using grated cauliflower. Seems strange, and I’ll admit to having been skeptical for a long time after first hearing the concept. But I finally tried my hand at it, and not only does this make for an amazing rice substitute when you need something to soak up a curry or stew, but it’s also quicker and more foolproof than cooking rice. I actually found myself preferring the ways in which this cauliflower rice differs from real rice – the slight toastiness lent from pan frying and the slight variety in sizes (unlike uniformly sized rice kernels, the grated cauliflower (depending on how you grate it) has some slightly larger and slightly smaller pieces). In addition to people eating low carb (and other rice-free diets), I’d also recommend this for just about anyone interested in a little change of pace and a great way to incorporate another vegetable into your meal.

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  • Roasted Curried Cauliflower

    roasted curried cauliflower

    I’ve been trying to fit a lot into my life. All things I feel quite passionate about (this blog included), but sometimes it really makes me crave simplicity. Something that doesn’t require complicated techniques or rare ingredients or constant attention. So here’s what I threw together when I had a head of cauliflower that needed to be used. Nothing too crazy, just four ingredients and a hot oven. And the result, the aroma of curry as the edges of the cauliflower caramelize in the oven, soon ready as a versatile side.

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  • Vegetable Korma

    vegetable korma

    Although Indian food is one of my favorites, I’ve often faltered when it comes to recreating my favorite curries. So after a friend of mine cooked up a very tasty vegetable korma, I knew I had to grab the recipe and make it my own. The use of cashew butter as a thickener adds some extra decadence (and protein) here, and I used my homemade Madras curry powder to make sure the flavors were fresh and strong. Ever since I’ve discovered the magic of roasting cauliflowers and carrots, especially when adding them to stews, I can’t resist so that’s what I’ve chosen here, but this curry would go well with any vegetables you have around (or with chicken or lamb, if you so desire). I served my korma with a quick cucumber mint raita – yogurt mixed with shredded cucumber, mint, and chaat masala – which will help cool the fire if your curry powder is nice and spicy (or if you opt to toss a fresh hot pepper or two in your korma).

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  • Roasted Cauliflower and Chickpea Salad

    cauliflower and chickpea salad

    I’m beginning to realize how much roasting cauliflower adds to its flavor. The caramelized edges of roasted cauliflower here help to elevate this simple combination with chickpeas, fresh mint, and homemade zaatar. The next time I make this, I think I might mix in a little tahini, or maybe some yogurt, for extra creaminess. This salad makes a great side dish or light lunch and can be served warm, at room temperature, or cold, depending on what you’re pairing it with, the weather, and your mood.

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