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Tag: cauliflower

Couscous with Roasted Cauliflower and Dill

August 16, 2016

The roast chicken from yesterday was served on this yummy concoction..

  • 1 tablespoon extra virgin olive oil
  • 1 cup vegetable or chicken broth
  • 1 cup whole wheat couscous
  • 1 teaspoon salt

Heat the oil in a small pan and add the broth and salt. Bring to boil, add the couscous, cover with lid and turn the heat off. Let it sit for 10 minutes, take lid off and fluff with a fork. Keep aside.

  • 1 small cauliflower head (I used a broccoflower), cut into florets
  • Drizzle of olive oil
  • Salt

Place the florets on a lined baking sheet. Drizzle with oil and sprinkle with salt. Mix well and roast in a 400 degrees oven for 30 minutes. Take out and keep aside.

  • 2 tablespoons extra virgin olive oil
  • 3 green onions, chopped
  • 2 garlic cloves, chopped
  • 1/3 cup currants
  • ½ cup fresh dill, chopped
  • Salt

Heat a large frying pan with the olive oil. Add the green onions and garlic and sauté for 3 to 4 minutes on medium heat. Add the currants, roasted cauliflower and cooked couscous. Saute for 2 to 3 minutes until everything is incorporated and heated through. Check for seasonings and add salt if necessary. Garnish with dill and serve.

 

Vegetarian Rice Bowls with Fried Egg

August 14, 2016

I am obsessed with Asian style bowls- it’s a great way to serve a dish with all sorts of flavors and textures- this one is a vegetarian one and Mediterranean inspired.. perfect for Meatless Monday! Best of all- it used cauliflower rice!!!

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup brown rice, I used wild brown rice with seeds, rinsed
  • 2½ cups vegetable broth
  • Salt if needed

Heat a saucepan with the butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the broth and bring to a boil. Simmer on low heat with lid on for 30 minutes or until the rice is cooked through. Take the lid off and let cool.

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • ½ cup pine nuts
  • Fresh dill stems, ¼ cup, chopped (reserve dill to use later)
  • 2 ears of corn, the kernels scraped off
  • 1 cup grated cauliflower, also known as cauliflower rice
  • ½ cup fresh dill, chopped
  • ½ cup fresh parsley, chopped
  • ½ cup feta cheese, crumbled

In a large frying pan add the oil, onion, garlic, pine nuts and dill stems. Saute on medium heat for 2 to 3 minutes. Add the corn and the cauliflower. Saute on medium heat for 4 to 5 minutes. Add the cooled rice, dill and parsley. Saute for another 4 to 5 minutes, add salt but not too much as feta will be added later. Let the mixture cool and add the crumbled feta.

Tomato Sauce

  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 1 cup tomato sauce, homemade or store bought
  • ½ cup fresh dill
  • Juice of half a lemon and or a pinch of sugar – depending on how sweet or sour the tomato sauce is
  • 1 to 2 teaspoons salt

Heat a small saucepan with the oil. Add the garlic and sauté on medium heat for a minute. Add the sauce, dill, lemon juice and salt. Cook for about 10 to 15 minutes. Serve over the rice with a fried egg on top!

 

 

Cauliflower and Spinach (Gobi Palak)

January 27, 2016

cauliflower-and-spinach

  • 1 head cauliflower- cut into florets
  • 1 cup frozen chopped spinach
  • 3 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 cup onion, chopped
  • 3 garlic cloves, minced
  • 2 inch piece ginger, minced
  • 1 cup crushed tomatoes
  • 2 teaspoons coriander powder
  • 2 teaspoons salt- or to taste
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 cup cilantro, chopped

In a large and deep pan, heat the olive oil. Add the cumin seeds and cook for a minute on medium heat. Add the onion, garlic and ginger. Saute on medium heat for 5-7 minutes, till golden brown. Add the crushed tomatoes and cook on medium heat for another 5 minutes. Add the coriander powder, salt and turmeric- mix well. Add the spinach and sauté with the onion and tomato mixture on medium high heat- to evaporate the water from the spinach, for at least 5 minutes. Next add the cauliflower florets and mix well. Lower the heat and cover the pan. Cook for about 15 minutes or till the cauliflower is tender and cooked. Take lid off; turn the heat up to medium high and sauté for about 5 minutes- again, to evaporate the water. Top it off with the garam masala and cilantro.

Cauliflower with Ginger and Onion Seeds

January 26, 2016

kalonji-gobi

  • 1 cauliflower head, cut into florets
  • 3 to 4 potatoes cut into 3 inch pieces
  • 2 tablespoons extra light olive oil
  • Salt

Place the cauliflower florets and potatoes on a lined cookie sheet. Drizzle oil and sprinkle salt all over. Broil till golden brown, about 10 to 15 minutes. Take out and keep aside.

  • 1 tablespoon extra light olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon onion (kalonji) seeds
  • 1 medium white onion, sliced
  • One 3 inch piece of ginger, sliced thin
  • Salt to taste
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoons garam masala

In a wok like saucepan, heat the olive oil. Add the cumin, fennel and onion seeds. Saute for a minute on medium heat till the sees begin to sizzle. Add the onion and ginger. Saute for 4-5 minutes stirring constantly. Add the broiled cauliflower and potatoes. Add the salt, turmeric and cayenne pepper. Mix well and cover with lid. Cook for 10-15 minutes or till the potatoes are soft. Uncover and increase the heat. Add the garam masala and stir well. Check for seasonings.

Gobi Mattar: Cauliflower and Peas

January 25, 2016

Shredded Cauliflower and Peas

  • 1 small head of cauliflower, florets separated and shredded
  • 1 cup frozen peas
  • 2 tablespoons olive oil
  • 1 teaspoon brown mustard seeds
  • 7-8 curry leaves
  • 1 teaspoon grated ginger
  • 2 teaspoons coriander powder
  • 1 teaspoon turmeric
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper
  • Juice of half a lemon
  • ½ cup chopped cilantro for garnish

In a large wok-like pan heat the olive oil on medium high heat. Add the mustard seeds and curry leaves. Saute for a minute, or till the seeds begin to sizzle. Add the grated ginger and shredded cauliflower. Saute for at least 20 minutes on medium high heat, stirring constantly, or till the cauliflower begins to turn golden brown. Add coriander powder, turmeric, salt and cayenne pepper. Mix well and sauté for another 10 minutes, stirring constantly. Add the peas and sauté for another 10 minutes. Add the lemon juice and cilantro. Mix well and check for seasonings before serving.

Cilantro Cauliflower and Potatoes (Aloo Gobi)

January 24, 2016

Cauliflower and Potatoes with Cilantro

  • 1 cauliflower head, cut into small florets
  • 4 to 5 medium yellow potatoes, sliced in wedges
  • 2 tablespoons extra light olive oil
  • 2 teaspoons salt

Preheat oven to high broil.

Place the cauliflower and potatoes onto a lined cookie sheet. Sprinkle the salt and olive oil. Broil for about 10 minutes, turning the vegetables half way to brown all sides.

  • 4 to 5 green onions
  • 4 garlic cloves
  • 1 cup cilantro, coarsely chopped
  • ¼ cup water

Blend the green onions, garlic, cilantro and water till smooth. Keep aside.

  • 2 tablespoons extra olive oil
  • 1 teaspoon cumin seeds
  • Salt

Heat a medium saucepan with the olive oil. Add the cumin seeds and sauté for 10 to 15 seconds. Add the green onion mixture and sauté on a medium heat for 4 to 5 minutes. Add the roasted cauliflower and potatoes- mix well and cover with lid and cook for 10 to 15 minutes. Check for seasonings and serve hot.

Ground Meat with Cauliflower (Keema Gobi)

November 11, 2015

I make this dish all the time. I do like to change it up a bit- just to make it more interesting. For this one I first combined green onions, garlic and cilantro and used them as the base. I then used cardamom, cloves and cumin to flavor the dish- the result- absolutely delicious!!

  • 4 green onions, chopped rough
  • 4 garlic cloves, smashed
  • ½ cup cilantro, chopped

Process the aromatics in a food processor until they are chopped fine. Keep aside.

  • 3 tablespoons extra light olive oil
  • 1 teaspoon cumin seeds
  • 2 cardamom pods, smashed
  • 3 cloves, smashed
  • ½ pound ground pork
  • 1 tablespoon tomato paste
  • 3 cups or a medium sized cauliflower, florets taken apart
  • 1-2 teaspoons salt
  • 2 teaspoon ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the cumin seeds, cardamom pods and cloves and cook for 30 seconds over medium heat. Add the pork and increase the heat to high. Break the meat with the back of a wooden spoon while browning it, for about 3 to 4 minutes. Add the tomato paste and cook for 30 seconds. Add the cauliflower, salt, ground coriander, turmeric and cayenne pepper. Mix well and cover with lid and lower heat to medium low. Cook for 15 to 20 minutes and take lid off. Break the florets into smaller pieces with the back of a wooden spoon and cook on medium high heat for another 5 to 10 minutes, stirring constantly. Check for seasonings and garnish with cilantro.