A passion for food + fashion

Posts Tagged ‘cauliflower’

Roasted Curried Cauliflower

In Food, Recipes on March 7, 2012 at 1:58 pm

This past month, I’ve only been able to handle cooking if it is super-duper easy. My current go-to side dish is this roasted curried cauliflower, a riff on a favorite from A.O.C. restaurant in Los Angeles. I serve this alongside brown rice and chicken cooked in an Indian Life Tikka Masala simmer sauce from Whole Foods. (I prefer the Indian Life brand to Seeds of Change.)

The simmer sauce is a far cry from the sublime (and involved) Chicken Tikka Masala I loved making pre-pregnancy, and someday I’ll hopefully have enough energy to return to cooking good Indian, but in the meantime, at 9 months pregnant, opening a jar is fine by me.

But back to the cauliflower. I promise you this dish will be a grand slam at the dinner table. There is so much flavor and comfort, which seems particularly surprising given how easy it is to make. Let me know what you think!

Roasted Curried Cauliflower

1 head cauliflower florets (preferably orange cauliflower if you can find it)

1 medium yellow onion, quartered

3 teaspoons curry powder

3 teaspoons smoked Spanish paprika

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1 1/2 teaspoons salt (or to taste)

1/2 cup olive oil

1/4 cup white wine vinegar

Preheat oven to 450°F. Place cauliflower florets and onion in large roasting pan. In a bowl, whisk together spices, salt, oil and vinegar. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer in pan.

Roast vegetables until tender, stirring occasionally, about 35 minutes. Serve.

Coconut Shrimp with Cauliflower Couscous

In Food on May 9, 2011 at 9:57 pm

My younger, fitter, blonder, nicer—and all around fantastic—gorgeous sister came over for dinner tonight. She’s been giving the Paleo (aka “Caveman”) diet a whirl. It’s based on meat, fish, vegetables, fruit, and nuts, and avoids grains, dairy, refined sugar and processed oils, which sounds reasonable enough. That said, Claire rightly points out that Cro-Mags did not have the highest of life expectancies, but we figured one meal probably wouldn’t do any more harm than 13 misspent years during which I smoked a daily pack of Marlboro Reds. But I digress. Dinner was delicious. Claire brought over some gorgeous Mexican shrimp from Santa Monica Seafood, which simmered in coconut milk, a tablespoon each of minced garlic and fresh grated ginger, with a little salt and pepper for about 15 minutes.

Meanwhile, I steamed a head of cauliflower until just tender and then chopped in food processor until it looked like couscous. The “couscous” went into a skillet with 2 tablespoons of olive oil, a teaspoon of curry powder, a pinch of ground ginger and pimenton. I sautéed for about 5 minutes:

We spooned the shrimp over the cauliflower couscous and my, my was it good. But the real takeaway here is the Cauliflower Couscous. So freaking great and I loved the way it soaked up the coconut sauce; the couscous was so toothy and a little bit nutty. Next time I order any kind of Indian or Thai takeout, instead of steamed rice I’m going to make this instead.

Fusilli with Kale and Cauliflower

In Food, Recipes on April 12, 2011 at 5:43 pm

Our weekly CSA farm box continues to throw out more challenges for using kale. Which is a good thing; we should all eat more kale. In fact, my friend Andrea has a weekly kale night. I riffed on a Suzanne Goin recipe from Sunday Suppers, but simplified it a lot.

1 pound cavolo nero, or dinosaur kale

3/4 to 1 cup extra-virgin olive oil

1 sprig rosemary

1 teaspoon red chile flakes

1 large yellow onion, thinly sliced

1 medium head cauliflower, broken into bite-sized florets

1 pound fusilli pasta

1 tablespoon chopped fresh thyme

4-6 cloves garlic, minced or chopped

1 tablespoon toasted pine nuts

Grated parm (optional)

In a large pot of boiling water, blanch kale for 2 minutes. Drain and cool greens on baking sheet. When they have cooled, squeeze out excess water.

Meanwhile, heat 1/4 cup olive oil in large Dutch oven over medium-low heat. Add rosemary sprig and red chile flakes and cook for about 1 minute. Add onions and sauté for about 5 minutes. Add kale and a couple more tablespoons of olive oil and cook over low heat for about 20 minutes, stirring often.

While kale is cooking, boil cauliflower for 4-5 minutes, until just tender. Remove with slotted spoon and reserve pot of boiling water to use for cooking pasta. After kale has been cooking about 20 minutes, add cauliflower, thyme and garlic to kale/onions in Dutch oven. Add additional olive oil as needed. Cook 8-10 minutes, until cauliflower starts to caramelize, scraping pan often with a wooden spoon.

Meanwhile add pasta to pot of boiling water and cook to desired doneness. Drain pasta, reserving 1 cup of pasta water. Add drained pasta to vegetables and toss to combine with vegetables. Cook for a couple minutes and add 1/2 cup pasta water to pan. Stir to combine, and add more water if necessary. Salt and pepper to taste. Stir in toasted pine nuts and add additional olive oil (and, if using, grated parm) if desired. Serve.

Embarrassment of Riches

In Drink, Food, Recipes on February 25, 2009 at 8:05 am


Apparently not every guest at Carolynn’s birthday party made out with as much Chino Farm loot as yours truly. (My apologies to Mike K.) Last night I took a page out of Carolynn’s book, literally, and made an incredible Currant-Pine Nut Relish from the cookbook she co-wrote with Nancy Silverton, A Twist of the Wrist. Carolynn had served this the other night with roasted cauliflower. I wanted to do the same with some of the beautiful little cauliflowers and carrots I scored, and spoon the rest over pork chops. So I grabbed a bunch of purple carrots and a couple baby heads of cauliflower from my haul, tossed them in olive oil, sea salt and pepper and then roasted them in the oven. Meanwhile, I heated up balsamic vinegar, currants, chopped shallots, garlic, arbol chile, a rosemary sprig and kosher salt, and then simmered for about 10 minutes.


Then I tossed in some toasted pine nuts and a little olive oil and simmered for another 30 seconds or so to blend the flavors. In a heavy skillet, I heated a couple tablespoons of vegetable oil over high heat and browned the pork chops for several minutes a side. I transferred them to a roasting dish, and put them in the oven to finish roasting along with the carrots and cauliflower. I cracked open a bottle of fruity and earthy Rioja, but cut my thumb on the very sharp foil, which necessitated a ninja band-aid:


Boo-boo notwithstanding, dinner was incredible! The husband went crazy for the veggies and the pine nut relish. I’m going to share this wonderful recipe from Twist of the Wrist, if only to give you a taste of how great this cookbook is. I cooked out of it all last summer, and highly recommend it.


Currant-Pine Nut Relish

Adapted from A Twist of the Wrist, by Nancy Silverton with Carolynn Carreño

1/4 cup pine nuts, toasted

1/2 cup balsamic vinegar

1/2 cups dried currants

1/2 cup finely chopped shallots (or red onion)

4 large garlic cloves, grated or minced

1 dried arbol chile

2 fresh rosemary sprigs

1 teaspoon kosher salt

1/4 cup extra-virgin olive oil

Combine vinegar, currants, shallots, garlic, arbol chile, rosemary and salt in a small saucepan over high heat, and bring to a simmer. Reduce heat to medium-low and continue simmering, stirring occasionally, for about 10 minutes until it forms a thick and syrupy glaze. Stir in toasted pine nuts and olive oil and simmer for another 30 seconds to infuse flavors.