Until recently, cauliflower and I were not on good terms. I would always pass it by at the grocery store and ignore it on restaurant menus, not really considering it as a viable option for a vegetable. I have to attribute this aversion to the ever so familiar and haunting California vegetable blend that was served with school lunches. This bland, overcooked, mushy mess is a bad representation of the true potential of cauliflower. It’s a good thing I believe in second chances when it comes to trying foods. It only took 10+ years, but I decided to give the cruciferous veggie another go….this time with an Indian flair. To see the full article and printable recipe, go to Food and Nutrition Magazine blog.
This cruciferous vegetable isn’t just making a comeback in my kitchen, though. Cauliflower is in the spotlight now as the new trendy veggie that is taking center stage. Janet Helm of Nutrition Unplugged (my go-to resource for food trends) posted about the revival of cauliflower in restaurant kitchens in her Food Predictions for 2013 post. Good ‘ol cauliflower even had its day in New York magazine.
Have you tried any adventurous recipes with cauliflower lately? I have some ideas cooking in my head for more cauliflower recipes, but I’d love to hear what you’ve tried!
Cauliflower & Chickpea Masala
2 Tbsp. olive oil
2 tsp. garlic, chopped
1 small onion, diced
1 small head of cauliflower, broken into small florets
½ tsp. fresh ginger, grated
½ tsp. ground coriander
1 tsp. cayenne pepper
1 tsp. turmeric
1 tsp. garam masala
½ tsp. paprika
¼ tsp. chili powder
Crushed red pepper, to taste (I used about 1 tsp—depends on how hot you like it!)
¼ cup green bell pepper, diced
15 oz. diced canned tomatoes
15 oz. garbanzo beans
¼ cup water
¼ cup vegetable stock
Salt, to taste
Cilantro, for garnish
- Heat oil in a large skillet over medium heat.
- Add garlic, onion, cauliflower and all spices to skillet, mixing well to coat cauliflower. Sauté on medium heat for five minutes.
- Add bell pepper and sauté for an additional five minutes.
- Add canned tomatoes, beans, water, vegetable stock and salt to skillet and allow to simmer for 20 minutes, or until cauliflower is tender.
- Serve over rice and garnish with fresh cilantro.