Tag Archive | cauliflower

Back to Basics – Parmesan Roasted Cauliflower

Well, it finally happened, I accidentally repeated a recipe for new recipe day. I made what I thought was probably a new recipe a couple weekends ago, only to realize that I had in fact made it 3 years ago, in April 2013. Since then I feel into a deep food funk. The more I tried to come up with something interesting and impressive to make for my next new recipe, the more stuck and uninspired I felt. So, instead, tonight I went back to the basics and made something simple – Parmesan roasted cauliflower, which I found here.

1/2 head cauliflower
3 unpeeled garlic cloves
1/4 cup parmesan cheese
1 pinch dried thyme
A couple tablespoons olive oil
salt
pepper

Chop the cauliflower into florets. Place on a baking tray with the garlic cloves (unpeeled) and toss both with the thyme, salt and pepper, and some olive oil. Roast in an oven at 400 degrees for 20 minutes or so. The cauliflower should be on the edge of tender, but not quite done. Pull it out of the oven and toss with the cheese. Then put the dish back into the over to roast for another 5-10 minutes. Serve warm.

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That’s it. Seriously an easy recipe but an extremely satisfying one. It makes a good side dish, and if you want to be super healthy, have that with a salad for dinner. I like having a cheese-cauliflower recipe that isn’t the rather heavy cauliflower au gratin. Song of the Week: Calling Dr. Love by Kiss – my new pump-up song. Totally listened to this walking to my last job interview, and I got the job! So it totally works as a pump-up/good luck/I totally rock so I got this song.

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Gobi Manchurian Or Globalization on Steriods

Months and months ago I saw this recipe for Gobi Manchurian, and have been meaning to make it. So apparently Gobi Manchurian is an cauliflower dish that is an Indian take/interpretation of Chinese food. So to be clear we have an American of Russian descent making an Indian take on Chinese food. I love Indian food and this looked tasty so like I said, I’ve been meaning to make it for ages. However, there are a few caveats. One, these were battered and fried, and I didn’t want fried food so I decided to roast the cauliflower instead. Two, I’m tired of buying spices that I then only use once and then just take up space on my spice rack so I just made do with what I had.

Cauliflower
1/2 head of cauliflower, chopped into florets
oil
1 tsp powered ginger
2 tsp soy sauce
1/2 curry powder

Toss the cauliflower with some oil, soy sauce and the spices. Arrange on a baking sheet and roast in the oven at 400 until slightly crispy, 30-40 minutes I think. While the cauliflower is roasting, make the sauce.

2-3 large cloves garlic, minced
1/2 an onion, chopped
1 cup vegetable broth
1 tablespoon soy sauce
2 tsp powdered ginger
1 1/2 tsp cumin
3/4 tsp paprika (or less of cayenne)
1 1/2 tsp curry powder
pepper
1 tablespoon flour or cornstarch (cornstarch is better, but flour works)
oil

Saute the onions and garlic for a few minutes. Add the broth and soy sauce and then the spices and let the mixture simmer. After its simmered a bit, taste and adjust the spices as you so desire. I added more curry and ginger. Add the flour and mix it in quickly to avoid clumps (why cornstarch is better). Simmer a bit longer as the sauce thickens a little. Once the cauliflower is done, divide it into bowls and spoon a generous amount of the sauce on the cauliflower. Add green onions if you have them (I didn’t) on top and serve.

gobi manchurian

 

To be honest, I have no idea how this recipe is supposed to taste so I have absolutely no idea if I did it correctly. I thought was really good, albeit a little on the salty side, so just use a little less soy sauce and omit any additional salt and you should be fine. It probably would be a little better if you batter-fry the cauliflower, but roasting is totally legit. I’m sure this would be improved if I actually used tandoori powder, but, for using only things I had on hand, I think I did an extremely good job. Song of the Week: Power to the People by John Lennon. I’m sure you can guess why I felt this song was appropriate this week.

Gratin au Choufleur avec Noisettes – aka Cauliflower Gratin with Hazelnuts

I finally bought a new cookbook. First time in about two years, so I bought the French Market Cookbook, which I have been lusting after for about six months now. So lust eventually won, as it always does, and I have a new cookbook to play with! The cool thing about this cookbook is that it’s divided up not by recipe type, but by season. So I looked up various winter recipes, and found “Cauliflower Gratin with Hazelnuts and Turmeric.” A few adjustments based on what I had in my fridge, and a lovely new recipe was made.

Gratin
1/2 a head of cauliflower
1/3 head of broccoli
1/2 cup of hazelnuts
Bread crumbs
Cheese sauce (below)

Take the hazelnuts and spread on a baking sheet. Bake at 350 for 10 minutes or so. Pull them out of the oven and, once cooled a bit, rub the skins off the nuts. Roughly chop and set aside for later. In the meantime, chop the cauliflower and broccoli into florets, and steam until slightly tender but still a bit on the crunchy side. Set aside.

Cheese Sauce
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 cup and a bit of milk
Salt
Pepper
Nutmeg
1/2 cup or so strong French cheese

Melt the butter in a saucepan. Once its melted add the flour and mix it in. Pour in the milk and whisk continuously – making sure the butter-flour mixture melts completely into the milk. Its important to stir constantly, to prevent any sticking on the bottom, or lumps. Once the sauce has thickened, add the salt, pepper and nutmeg – a pinch or two of each, according to your taste. Then add the cheese, as stir it in until it is all melted into the sauce. The recipe suggests Gruyere or Comte, but I used raclette. Pour the hazelnuts in as well and mix. Put the veggies in a baking dish, and pour the cheese-hazelnut sauce on it. Mix so that the veggies are coated. Pour bread crumbs on top, and bake at 350 for 20-30 minutes.

Forgot to take a picture til after I started eating ... oops

Forgot to take a picture til after I started eating … oops

Tasty! Less guilt than one would normally feel because the cheese sauce is on vegetables, not pasta or bread or anything. The recipe called for turmeric, which I actually have, but couldn’t bring myself to use as the sauce just tasted so good already. I didn’t want to mess with that. I served this with a French red bordeaux, naturally. I’m sure a California red would have worked too, but I felt the need to go with a French wine for authenticity’s sake. Song of the week: Coin Operated Boy by Dresden Dolls. We’ve all been there – it’d be so much easier that the messiness and confusion that comes with real boys and girls. Bonus – this comes as a fun Buffy fanvid!