I posted this recipe last week when I made it. It appears to be one of the favorite Instagram food photos on my new account, so it deserves some recognition here! I love cauliflower, and I’m always looking for new and creative ways of preparing it. This dish was hearty enough to stand on its own; I added garbanzo beans to it, and of course a host of other ingredients that made the flavor of the dish pop like a weasel. So, here it is!
1 large head of cauliflower, washed and cut into bite-sized florets
1 16-oz can garbanzo beans, washed and drained well
1 medium-sized tomato, deseeded and finely chopped
1 handful of fresh cilantro, washed and finely chopped
1 large sweet onion, finely chopped
5 cloves of finely chopped garlic (or less, if you’re worried about your breath)
2 tbsp yellow curry
1 tsp Garam Masala (an Indian spice for those of you unfamiliar with it)
1/2 cup water (or vegetable broth)
Salt and pepper to taste
Juice of half a lime, plus a wedge for the plate
Heat olive oil over medium heat in a large heavy skillet. Add the chopped onion and garlic, and turn the heat down to low. Cook for about 4-5 minutes, stirring constantly so the garlic doesn’t burn. Add the curry powder and Garam Masala, and mix well. Continue cooking over low heat to let all the flavors blend for another 3-5 minutes. Add the cauliflower florets and mix well so that they are coated with the curry mixture. Turn the heat up to medium-high and stir-fry for about a minute or two before adding the water (or vegetable broth). Add the garbanzo beans, stir well, and bring to a boil. Turn the heat down to low, cover and let cook for about 10 minutes. Remove the lid to test the cauliflower for doneness. Depending on how well you like your cauliflower cooked, you can cook a few minutes longer with the lid on. Remove the lid, and if there is still liquid, let it evaporate by cooking a few minutes longer. When all liquid has evaporated, add the tomato and the cilantro, stir well and cover. Turn the heat off and let it sit for a few minutes. Test for salt and pepper. Plate into bowls, squeeze a little lime juice over each bowl, and garnish with a wedge of lime on the side.
The family really liked the Vegan Pulao I’d made the day before, but I wanted to make a lower simple carb version, using a bunch of really finely chopped vegetables, and just a little bit of rice mixed in after the vegetables were done. I also grilled some super firm tofu, seasoned with Flavor God “Everything Seasoning,” and a light spray of olive oil (not pictured here, but I posted a photo of that on my donnalynnfox Instagram account). This stir fry includes a mouthwatering mix of vegetables that blend together well, and create an awesome, flavorful and colorful dish.
1 c cooked and cooled rice
1/2 large cauliflower, finely chopped
2 c very finely chopped green beans
1 c finely chopped green onions
3 garlic cloves, minced
4 carrots, scraped and very finely chopped
4 stalks celery, very finely chopped
1/2 c finely chopped cilantro
2 tbsp EVOO
Flavor God Everything Seasoning (flavorgod.com) **
Fresh-cut chives for garnish
Heat oil in non-stick wok or frying pan over high heat. Add the beans, carrots, and celery first. Mix and stir for a few minutes until they begin to soften. Add the garlic, cauliflower, green onion and cook for about another minute while continuing to stir. Turn heat down to medium and add cilantro and season to taste. Turn heat off and cover for five minutes. Turn heat back on to medium, and add rice, stirring gently into the mixture. Remove from heat once everything is heated through, and spoon into a large family-style serving bowl. Garnish with chives.
** Flavor God seasonings are the best I’ve used. Flavor God chef and owner, Chris Wallace, grinds his herbs and spices fresh every day for orders going out that day. His business has grown exponentially over the past few months because his product is so excellent. Check out his site at flavorgod.com. I ordered his eBook and the four-seasoning combo pack. I’ll definitely be ordering more once I run out (which will likely be soon)!
Cauliflower is one of my all-time favorite veggies, and I like it raw or cooked. I also love kale, and I use it mostly in my soups. My most recent organic farmfreshtoyou.com delivery included “Lacinato” kale, which is sweeter, more firm, and has a more delicate flavor than the other varieties. With that in mind, I thought I’d try this combo of kale and cauliflower (sautéed in olive oil with garlic), and served on a bed of organic butter lettuce, with a little fresh and crispy slices of red bell pepper.
3 tbsp. extra-virgin olive oil
1 whole cauliflower, separated into bite-sized flowerets
1 bunch finely chopped Lacinato kale (including the stems)
3 cloves garlic, minced
1/4 cup vegetable broth
1 tbsp. dried basil
salt and pepper to taste
A few leaves of washed and dried butter lettuce
Thinly sliced raw red bell pepper
Heat the olive oil in large sauté pan (preferably non-stick) over medium heat. Add the cauliflower and basil. Sauté for about 5 minutes, stirring every few minutes. Add the kale, sauté for another few minutes, while stirring. Add the garlic, continue stirring for about a minute before adding the broth. Let it reduce until the broth is almost absorbed. Add salt and pepper to taste. Remove and place in large bowl. Spoon over a bowlful of butter lettuce leaves, and then garnish with the red bell pepper.