Roasted Cauliflower Salad with Lemon Tahini Dressing

I'm in the midst of a love affair with cauliflower. It's my first choice on the party veggie tray and its emergence as a main dish has got me intrigued. Roasting it adds yet another dynamic to this interesting vegetable and it pairs well with any protein if you'd prefer it as a side.

For those who set it aside and favour other more colourful vegetables, don't. Cauliflower's pretty competitive as far as vitamins and nutrients containing 73% of your daily recommended intake of vitamin C and almost 20% of vitamin K in a cup of the cooked variety (http://www.whfoods.com). It also peaks in spring and fall, so now is the time to eat it. Finally, cauliflower comes in 4 colours: orange, yellow, purple and green. Who doesn't love experimenting with a little colour!

From: https://www.budgetbytes.com/
Serves 4-6

Ingredients

Salad

• 1 head cauliflower
• 1/2 red onion
• 2 T olive oil
• 1/2 bunch Italian parsley
• salt and pepper to taste

Dressing

• 1/3 cup tahini
• 1/3 cup water
• 2 cloves garlic
• 1/4 cup lemon juice
• 1/2 t cumin
• 1/4 t cayenne pepper
• 1/4 t salt

Chickpeas

• 2 cups cooked chickpeas
• 2 T olive oil
• 1/2 t paprika
• 1/4 t garlic powder
• 1/8 t cayenne pepper
• salt to taste

Method

Preheat the oven to 450F. Prepare the cauliflower by washing and cutting up the head into bite-size pieces. Slice the red onion into wedges, about a centimetre thick. Toss both into a bowl, add the oil, some salt and pepper and mix well. Spread the veggies onto a baking sheet and place in the oven for 20 minutes. Remove from the heat, toss and flip the roasted veggies and return them to the oven for another 10 minutes.

While the veggies are roasting, combine all the dressing ingredients into a blender and emulsify. Next prepare the chickpeas by heating the olive oil in a frying pan on medium heat. Add the spices, combining them with the oil and finally include the chickpeas. Brown the chickpeas for about 10 minutes, or until the chickpeas become golden-brown.

Khow Suey: Burmese Noodle Soup

Check out my bowls for a minute. Yes, I said my bowls! BOWLS!! Home Sense, people! Get on it!

On to the subject of this post: Khow Suey.  Apparently Khow Suey is an egg noodle dish served with either curried chicken or beef, coconut milk and an assortment of condiments. This particular version is more of a soup with a number of colourful vegetables in it. While it has deviated somewhat from its roots, it looks and tastes like a hot damn.

Wait for it......

Another bowl shot! Those colourful vegetables sure compliment my lovely new bowls.

On the subject of colourful vegetables, my friend Scott started growing peppers on his patio this year. His interest in all things pepper-related got a little out of hand, as his patio and indoor plant growing operation could be a candidate for the next episode of Hoarding: Buried Alive. One night, we were rummaging through the fridge looking for a snack and wound up preparing a dish of cheese, crackers and sliced jalapeños. I tried not to be impressed, but the flavour combination was pretty terrific. Now I can't seem to get enough of the hot stuff in almost everything I prepare. I can't eat enough heat.

I wouldn't call this dish a hot number, but there is plenty of opportunity to heat things up. Garnishing each serving with jalapeños is a great way to use up the insane number of chili peppers I seem to have on hand. The coconut-curry combination helps combat the heat and just compliments the flavour altogether.

Whether heat is your thing or not, Khow Suey offers a wholesome chicken and vegetable soup with a ton of dimension. Frankly, nothing will make your new bowls 'pop' in photographs quite like it either.

Adapted from: http://www.spicechronicles.com

Ingredients

• 2 T vegetable oil,
• 1 medium red onion, chopped
• 2 cloves of garlic, minced
• 1T fresh ginger, minced 
• 1/2 lb boneless, skinless chicken breast, cut into bite-size pieces
• 2 t dried coriander powder
• 1 t cumin
• 1/2 t turmeric
• 1 t cayenne pepper
• 1/2 cup pureed tomatoes
• 2 T tamari
• 750ml chicken broth
• 250ml coconut milk
• juice of one lime
• fresh cilantro, chopped
• rice noodles

Method

Heat the oil in a large saucepan and add the onion, cooking until soft, about 5 minutes. Add the garlic and ginger and sauté for about 2 minutes. Add the chicken and spices, cooking until no longer pink, about 3 minutes.  Add the tomatoes and tamari and combine well. Pour in the broth and coconut milk and simmer for about 5 minutes. Squeeze the lime juice into the pan and pour in the chopped cilantro.

Boil 3 cups of water in a large pot. Add rice noodles and simmer for two minutes. Use a set of tongs to remove the noodles and place them in serving bowls. Ladle portions of the soup on top and add handfuls of cilantro and sliced jalapeños to garnish.

Roasted Cauliflower with Mushrooms

Side dish or entree: you pick. Add some sun dried tomatoes in olive oil for a touch of sweetness or swap out the watercress for cilantro to give the curry a bit more punch. There are any number of ways to modify this dish, but frankly, it was delicious without any additional ingredients. I served this as a side dish with a filet of cod and give the pairing two thumbs up.  


From: http://thesmoothielover.com

Serves 4 (as a side dish)

Ingredients

• 2 cups cauliflower, chopped into bite sized pieces
• 1 T olive oil
• 1 t salt
• 2 cups mushrooms, chopped into bite size pieces
• 2 t olive oil
• 1/2 cup roasted cashews
• handful of watercress leaves
• 1 t curry paste 
• salt and pepper to taste

Method

Preheat the oven to 400F.  In a bowl, add the tablespoon of olive oil, salt and cauliflower, tossing until the all cauliflower is coated with the oil.  Place the cauliflower on a cookie sheet and roast until golden; about 20 minutes. While the cauliflower is roasting, heat 2 teaspoons of olive oil in a frying pan. Add the mushrooms in and toss until coated in the oil.  Saute the mushrooms for about 4 minutes and then set them aside. When the cauliflower is roasted, remove from the oven and combine it in a large bowl with the curry paste. Add the mushrooms, cashews and watercress and season the dish with salt and pepper. Serve immediately.

Palak Paneer & Aloo Gobi

If you've visited Remedy Cafe in Edmonton and haven't tried the Palak Paneer, come over here so I can smack you across the head. It is the reason why I have no idea what anything else at Remedy tastes like (except the chai...ooohweee, yummy!). When a friend of mine offered to take me to a local Indian supermarket called Fruiticana, I figured this was an opportunity to attempt my own rendition of Palak Paneer and Aloo Gobi, another recipe I'd been pondering. Fruiticana is on 34th Avenue and 93rd Street and is one of a few markets in the city that offer a great selection of Indian treats.  

Make sure that you include tamarind sauce and roti or naan bread with your purchase. The palak paneer needs that sweet compliment to balance the salty one. Oh and of course, don't forget the beer!

Aloo Gobi

Serves 4

Adapted from: http://www.7spice.net

Ingredients

• 2 large russet potatoes, diced, but not peeled
• 4 cups cauliflower, chopped into bite-size pieces and parboiled
• 1 cup frozen or fresh peas
• 2 T oil
• 2 t mustard seeds
• 1 t cumin seeds
• 2 T garlic chutney plus 2 t
• 2 t garlic paste
• 2 t turmeric
• 2 t chili powder
• 2 t coriander powder
• 1 t garam masala
• 1 pinch of kasuri (kasoori) methi
• salt to taste
• water as required

Method

Wash and dice the potatoes and set aside. Boil the chopped cauliflower for two minutes and remove from heat. Drain and rinse the cauliflower with cold water set it aside until required.

Heat the oil in a large frying pan. Add the mustard seeds and let them crackle for a few seconds before adding the cumin seeds. Add the 2 tablespoons of garlic chutney, 1 teaspoon of the garlic paste and the potatoes, mixing well.  Season with salt and add about two tablespoons of water to the pan. Cover and let cook for about 5-8 minutes. Check after 5 minutes and if the potatoes, once poked feel like they're about 50% cooked, add the cauliflower. If not, let them cook another 3 minutes. Add the cauliflower, another 2 tablespoons of water, cover and cook for another 5-8 minutes. If you're using fresh peas, add them with the cauliflower. The resulting curry will be dry. 

If cooking with frozen peas, add them after the cauliflower has cooked. Once the cauliflower and potatoes are tender when poked, but still hold their shape, add the coriander turmeric and chili, mixing well. Add the second teaspoon of garlic paste and the remaining 2 teaspoons of chutney at this point. Cook for another 2 minutes on low heat. Remove from heat and add the garam masala and kasuri methi. Season with more salt if required. 

Serve with warm roti and a cold lager.


Palak Paneer

Serves 4

From: The back of a box of National Palak Paneer Spice Mix (50g)

Ingredients

• Paneer 200g (I used a 340g brick of it), cut into cubes
• 1/2 kg spinach
• 1/2 cup oil/ghee
• 1 T ginger paste
• 1 T garlic paste
• 2 green chilies, finely chopped
• 1 cup fresh milk
• 1/2 cup fresh cream
• 1 T soy leaves (didn't have these and did not substitute with anything)
• National Palak Paneer Spice Mix (50g)

Method

Boil spinach and grind in a food processor.

In a sauce pan, fry the ginger and garlic paste in the oil/ghee for 2-3 minutes or until light brown. Add the spinach, chillies and spice mix and fry for about 5 minutes. Add the milk and cook for 2-3 minutes. Finally, add the soy leaves and cream and cook for another 5-10 minutes.

In a separate fry pan, heat a tablespoon of oil and brown the paneer. Remove from pan and soak in ice water for 10 seconds, then remove.  

Add paneer to the spinach mix and cook for 2 minutes. 

Serve with roti or naan and tamarind sauce.  

Roasted Cauliflower Gratin with Butternut Squash

Flipping through my past entries, one can only assume I have a squash fetish. It has been regurgitated over the last year in a million different formats and with a myriad of ingredients. The truth is, squash is just that good. When baked, its smokey sweetness is hard not to love.  I feel like I'm nourishing my body when I eat it, as opposed to simply making a meal. As a great source of Vitamins A & B and a solid fiber provider, you too can fall in love. 

This particular dish is a great one for a meatless Monday. Nuts, cheese and veggies make this an almost complete dish. Adding legumes, quinoa, and/or seasoned couscous would complete it for sure. The most notable flavour from this combo is the vinegar-infused cauliflower. Adding a few tablespoons to this veg prior to baking it gave it an unexpected twist. Adding a little chopped rosemary seemed to soften this acidity.


From: http://www.eatlifewhole.com

Serves 8

Ingredients

• 2 cups roasted cauliflower
• 2 cups squash
• 5 T olive oil (3 for the squash and 2 for the cauliflower)
• 1 medium yellow onion, sliced
• 1 1/2 cups of Gruyere, grated
• 1/3 cup walnuts, toasted and chopped
• 1 T fresh rosemary, finely chopped
• 2 T apple cider vinegar
• Salt & pepper to taste

Method

Preheat the oven to 425 degrees.

 Prepare the cauliflower as follows:

Cut the cauliflower florets into bite-size pieces. Add the pieces to a large bowl and toss well with 3 tablespoons of olive oil & the cider vinegar. Generously season the mixture with salt & pepper. Move the cauliflower to parchment-lined baking sheets (you will probably need two sheets to avoid overcrowding). Roast in the middle of the oven until the cauliflower starts to soften and brown, about 20 minutes.

While the cauliflower is in the oven, prepare the squash for roasting.  Slice off both ends and peel completely.  Cut the squash in half and scoop out the seeds with a spoon.  Continue cutting into bite-size pieces. Add the cut squash to a bowl.  Coat the squash with 1 tablespoon of olive oil.  Generously sprinkle with salt & pepper.  Move to a parchment-lined baking sheet.  Roast the squash until it is cooked through but not mushy; about 30 minutes. While the cauliflower and squash are cooking, caramelize the onions.  Heat a tablespoon of olive oil over low heat in a medium-sized sauté pan.  Add the onions and stir until they are well coated with oil. Stir the onions occasionally until they are soft; about 25-30 minutes. When done roasting, remove the cauliflower and squash from the oven.  Set aside to cool.

Coat a medium cast-iron skillet or casserole dish with the remaining tablespoon of olive oil.  Cover the bottom with 1/2 of the squash and 1/2 of the cauliflower, followed by the onions.  Add the remaining cauliflower and squash.  Top with the cheese, followed by the walnuts and the rosemary. Reduce the oven temperature to 400 degrees.  Put the gratin to the oven to cook until the cheese has melted and started to brown; about 20 minutes.