Roasted Cauliflower with Pistachio Dressing



Roasted Cauliflower with Pistachio Dressing

(super delicious!)

 

 

 

Ingredients:

1 head cauliflower, cut into florets

1 small red onion, sliced into strips

1/4 cup extra virgin olive oil

pinch of sea salt

2 teaspoons curry powder

 

For the dressing:

1/2 cup raw pistachios

1 and 1/2 tablespoons sherry vinegar

1/4 cup loosely packed cilantro leaves

1/4 cup extra virgin olive oil

1/4 cup water

sea salt to taste

 

Method:

Preheat oven to 375F.

 

In a large bowl, toss the cauliflower and red onion with the olive oil, salt, and curry powder. Spread the mixture onto a baking sheet and roast the veggies for about 15-20 mins or until fork-tender and slightly browned.

 

Meanwhile, make the dressing. Toast the pistachios in a dry pan for a few minutes over medium heat. Transfer all the dressing ingredients to a blender and blend until well combined but still a bit chunky. (I had to add a bit more olive oil and water because I thought it was too thick.)

 

You can either serve the sauce on the side and dip the cauliflower into it, or drizzle it over the cauliflower. I mixed the sauce and the cauliflower and it was delicious!

 

RECIPE FROM: Clean Eats by Alejandro Junger, M.D. 

Cauliflower Curry and Cucumber Raita

My Favorite Cauliflower and Pea Curry ...

Ingredients:

Cayenne Pepper
Flour
1 head cauliflower, cut into florets and steamed
About 10oz frozen peas, defrosted
Canola oil
curry powder (I like Madras style)
1 medium onion, sliced
2 cloves garlic, minced
2 cups vegetable broth
about 3 tablespoons tomato paste
cilantro leaves for garnish

Method:

Steam cauliflower florets. Mix a small amount of flour and a generous amount of cayenne pepper (depending on how spicy you like things - I make my flour light pink!) in a gallon-size zip lock baggie. Add steamed florets to baggie a little at a time and shake to coat the florets with the flour/cayenne mixture. Heat oil in a 12" skillet with sides and saute the onion until soft. Throw in the garlic and saute for about 1 minute to release garlic flavor. Put cauliflower florets into skillet and coat with curry powder so that each piece has a bit of curry on it. Add broth, peas, and tomato paste. Stir to break up the tomato paste and dissolve it into the broth. Mix the whole mixture well so that all the cauliflower is coating with the tomato paste/broth mixture. Simmer for a few minutes until the sauce has thickened. Serve over basmati rice with cilantro leaves as a garnish. Yum!

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Cucumber Raita ...

I serve this as a side dish for any spicy Indian curry, but sometimes I also eat it for breakfast! It's so yummy!
Ingredients:
8oz plain yogurt (vegan or otherwise)
1 teaspoon cumin
1 teaspoon garam masala
1/4 - 1/2 teaspoon ground black pepper
1/2 of an English seedless cucumber, grated

Method:
Mix all ingredients in a bowl and chill. Garnish with cilantro leaves. Yum!

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Quick and Easy Thai Red Curry

Ingredients:
2 - 3 tablespoons Thai Kitchen brand red curry paste (it's vegan)
1 small head cauliflower, cut into small florets
1 cup (or more) fresh green beans, ends removed and cut in half
1 red bell pepper, sliced into thin strips
1 (14oz) can lite coconut milk
2 tablespoons brown sugar
2 tablespoons soy sauce or tamari
10 fresh basil leaves (Thai basil would be best, but I used Italian basil and it was fine)
canola oil
1/2 cup water

Method:
Boil water in a large pot and blanch cauliflower and string beans for 4 mins. While that is happening, heat some canola oil in a large skillet with high sides. Throw in the bell pepper and saute until it's softened a bit. Add coconut milk, water, curry paste, sugar, and soy sauce. Add cauliflower, green beans, and basil. Stir and simmer 10 mins to let the flavors combine.
Serve over basmati or jasmine rice. Serves 4 hungry people.

My recipe for basmati rice is here.

HAPPY LEAP YEAR!

Valentine's Day 2008 was lots of fun. We went to KORHOGO 126 on Union Street. That place is to die for ...
Flowers equal a happy woman. *grin* Words to live by ...


This week, I cooked with panch phoran for the first time. *ugh* SOOOO good.
Cauliflower Dal with Panch Phoran* (vegan)

1 1/2 cups masoor dal or red lentils (I used channa dal [yellow lentils] because that’s what I had on hand.)
4 cups water
1 teaspoon turmeric
1 teaspoon salt (or to taste)
1/8 teaspoon canola oil (or canola oil spray)
1 tablespoon panch phoran
1 large onion, diced
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
1 teaspoon ginger paste (or 1 tsp. minced ginger)
16 ounces diced tomatoes (or 1 can)
1 head cauliflower, cut into small florets (I steam mine for 8 mins before hand, but that is optional)
1/2 cup water

Pick over and rinse the lentils and soak them in 3 cups of warm water for 1 hour.
Drain and add them to a pot with the 4 cups water and turmeric. Bring to a boil and reduce heat to low. Simmer until the dal is tender, about 30 to 40 minutes. When done, add salt and set aside.

While the dal is cooking, prepare the vegetables. Heat a large, deep skillet, preferably non-stick. When hot, add the canola oil and shake it to spread it around. Add the panch phoran and stir. (You may instead use oil spray; spray before and after adding the panch phoran.) When the first seed pops, immediately add the onion, garlic, pepper flakes, and ginger paste. Stir and cook until the onion softens, about 2 minutes. Add the tomatoes, cauliflower, and some water, and stir. Cover and cook until the cauliflower is just tender, about 10 minutes.

When the dal and cauliflower are both done, add the dal to the cauliflower mixture. Stir well, and check seasoning, adding more salt if needed. Simmer gently for a few minutes to allow flavors to blend. Serve hot, over rice if desired.

Recipe from: (There are also additional recipes using this spice here.)
http://blog.fatfreevegan.com/2008/01/cauliflower-dal-with-panch-phoran.html

* The spelling of this spice blend varies.

The results:

I served the above over couscous and I also made my secret beet salad. *yum*