Wednesday, April 29, 2009

Another Accidental Recipe

Cauliflower. I can hear the groans already. First kale and now he's trying to get us to like cauliflower? What's next brussel sprouts (well, maybe). Lately I've really been enjoying a very simple and tasty preparation of cauliflower, by roasting it. Just wash the head, take out the core and cut into small pieces. Toss with olive oil and salt and pepper. Put the cauliflower into a pan, cover the pan with aluminum foil (steams the cauliflower to start with keeping it moist) and place into a preheated oven at 400 degrees. Roast covered for about 15 minutes, take off the cover and roast for about 10 minutes more. Turn the cauliflower over and roast a bit more until the cauliflower is browned to your likeness (nice and caramelized). Now you can serve warm or cool it and make a salad with pine nuts, raisins and balsamic vinaigrette.

The other night I was making a Korean Garlic Tamari Soft Tofu dish with a side of brown rice. The vegetable bin was low with choices of vegetables except a head of cauliflower. I wanted a change from roasting and I thought a crisp salad would go nicely with the warm tofu and rice. Here's what I came up with.

Steamed Cauliflower with Carrot, Onion and 5 Spice Lime Vinaigrette
Serves 4-6

1 small head of cauliflower, washed, core removed and cut in small pieces
1 carrot, washed and peeled
1/4 medium onion
juice of one lime
2 teaspoons brown rice vinegar
1 teaspoon 5 Spice powder
2 tablespoon canola or grapeseed oil
2 teaspoons toasted sesame oil

  1. Steam cauliflower for 4-5 minutes, until still slightly firm, but cooked. Remove cauliflower from steamer and place in an ice bath to stop it from cooking anymore. Drain well and set aside in a medium bowl.
  2. Using a vegetable peeler cut carrot into thin strips and add to cauliflower.
  3. Cut onion into thin strip against the grain (salad cut) and add to vegetables in bowl.
  4. Meanwhile blend lime juice, rice vinegar and 5 spice powder in a small bowl with a whisk. Add both oils and whisk again. Pour over vegetables stir well and refrigerate for an hour or two or until the vegetables take on the flavor of the vinaigrette, shaking or stirring the vegetables every once in awhile. Serve chilled.

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