Tag Archives: cauliflower

Friendly Friday:
Fresh Flavors from Fit Foodie Finds’ Red Coconut Curry Meatballs

When I saw fellow Minnesotan and food blogger Lee Hersch recently drop a coconut curry meatball photo on Instagram, I just had to try her recipe.

Substitutions:

  • All the chili paste I could find had fish sauce/shrimp contaminant in it, so I couldn’t have it in my house due to allergy. However, my roommate/partner/spouse brilliantly bought Korean chili paste instead, a.k.a. gochujang. Even better. Specifically, Mother-in-Law’s Gochujang, with a reassuringly hipster-y label.
  • I used half a yellow onion and one quarter of a red onion on hand. Red onions made for beautiful contrast. We had lots of onion left. I am excited to make noodles or something else with the leftover sauces.
  • Replace cilantro with fresh mint from my garden,* because I hate cilantro.

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What is that?! How to try a new vegetable

Novelty is the spice of life. Oh wait, that’s variety. Well, I like novelty..

Step 1: Walk inside a grocery store, bodega or your favorite market.

Step 2: Spot a piece of produce that makes your brain itch with curiosity. In this case: this delightfully geometric vegetable next to the cauliflower.

Face-off: cauliflower vs romanesco. Winter is here (in other words, these are in season).
Magic sauce: also known as butter and some other stuff.

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Mustard Lemon Cauliflower

This is a decent weekday recipe, based on the time spent, although you don’t get to just set it in the oven and forget it until it’s done. I cut the original amount of butter with olive oil so you can pretend it’s healthier. The initial recipe is based on one from the November 2006 issue of Bon Appétit available here. You could also just use olive oil, for a lactose-free version. Stay tuned for the next post! I’ve been working on cooking up some interesting posts for y’all.

roasted butter with a little cauliflower, atop quinoa.
roasted butter with a little cauliflower atop quinoa.

Cauliflower with Mustard-Lemon Butter

Ingredients:

  • 1 small head of cauliflower (about 1 3/4 pounds)
  • 1 teaspoon coarse kosher salt
  • 1-1.5 tablespoons butter
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons whole grain Dijon mustard
  • 1 1/2 teaspoons finely grated lemon peel

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Cauliflower & Sausage Casserole

The Kitchn’s Cauliflower Sausage Casserole caught my eye since it did not for once call for loads of cheese, per your traditional Midwestern casserole (er, ‘hot dish’) style. While loads of cheese is delicious, it’s arguably not the healthiest for you, and definitely not the best for lactose-intolerant yours truly. The Kitchn’s version used chicken sausage, but I just went with standard italian sausage for flavor, especially as it wasn’t that big a proportion of the whole thing.

Ingredients marshalled:
CauliflowerSausageCasserole1

Procedure:
The Kitchn’s Cauliflower Sausage Casserole steps. I didn’t alter them at all. I served it atop quinoa. You could definitely make it without the parmesan entirely too.

blanch, saute, saute, saute, bake.
blanch, saute, saute, saute, bake.

Today’s Trial Recipe Rating:
Novelty Rating: 4 of 5 stars.
Looks so familiar and homey, but doesn’t make my stomach upset!
Likelihood of Repeat: 20%
There were too many partial-cook steps in this, part of the point of a casserole is that you put it all in the dish and bake the crap out of it (the other part of the point is that it may involve leftovers). If I’m going to be blanching cauliflower before baking it, then I might as well just directly roast it in the oven like I usually do (with butter, olive oil, and later lemon and mustard). This recipe was good, but just not remarkable enough for me to add it to the regular rotation.
Lesson Learned: Procedure and time spent ratio to delicious reviews from consumers can be way out of wack. Sigh.

Served over quinoa.
Served over quinoa.