turdacres


cauliflower salad, yes really
October 19, 2010, 11:35 am
Filed under: beans, cauliflower, dahlias, recipe, salad | Tags: ,

I wanted to make something with cauliflower and something different. We love the roasted cauliflower, indian style with potatoes, and we love the mashed cauliflower with boursin (bad rachel ray, bad!).

But I needed something, I don’t know, salady. We were going to have some boiled fingerlings just dug. What goes with that? Ta da.. Cauliflower salad! Of course. The surprising thing was that it was actually pretty good. And fits the bill for vegetable + protein. A nice crunchy winter salad.

cauliflower salad and dahlias

Inspired by this recipe.
Feta Cauliflower and White Bean Salad
I head cauliflower diced small
1 15 oz can white beans rinsed and drained
2 stems of celery chopped
1/2 cup crumbled feta
1/2 cup parsley chopped
2 tbsp chopped chives
1 tsp chopped rosemary
1/3 cup olive oil
juice of 2 lemons
1 1/2 tsp lemon peel grated
1 tbsp red wine vinegar
salt and pepper to taste

In a small saucepan heat up oil and rosemary until you can smell the rosemary. Set aside to cool. Pour over cauliflower and the rest of stuff in a large salad bowl. Mix up lemon juice vinegar and lemon peel in a small bowl. Pour over top and toss. Season with salt and pepper.

Our other “white” salad is Dama Bianca.

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Cauliflower and Red Lentil Curry
February 8, 2010, 1:03 am
Filed under: cauliflower, recipe, red lentil

A quick google of the desired ingredients kicked back this this cauliflower and red lentil curry. Sounded interesting. And it was pretty good. I added a sweet potato in place of half of the cauliflower. A nice touch I thought.

  • 1/2 cup red lentils, rinsed
  • 1 small onion, chopped
  • 2 teaspoons curry powder, preferably Madras
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 2 cups water
  • one 14-oz. can tomatoes
  • 2 cups cauliflower florets
  • 1 sweet potato chopped
  • 1 jalapeno pepper, halved, seeded and thinly sliced
  • 1 tablespoon canola oil
  • 1 tablespoon cumin seeds
  • 3 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon sugar
  • Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 25 minutes. Add tomatoes, cauliflower and jalapeno peppers and simmer, covered, until the cauliflower is tender, 10-15 minutes. Remove from heat.

    Then you heat up the seeds to add on top: Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; cook, stirring, until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro and sugar. Taste and adjust seasonings with additional salt and cayenne.