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I got a gorgeous head of cauliflower on sale this week, and wasn't sure what to do with it. By now, you know I grab whatever is in the kitchen. (You'd think I would use of of the bazillion cookbooks I have; that would be too easy. sic.)
So...Cut up into flowerettes (or however you spell it). I didn't drain it off well, so there was still moisture.
In a large frying pan, I sauteed one diced large onion, in enough olive oil to coat the pan generously. When onions started to soften, I tossed in the cauliflower pieces.
Add a generous amount of fresh ground pepper
a sprinkle of salt (usually I don't use salt)
a scant sprinkle of ground cumin
a scant sprinkle of ground coriander seed
a generous sprinkle of tumeric (I put this in almost everything now. It's an anti-inflammatory, and has no real taste.)
If you like these spices, add more. I didn't want a heavy flavor, so I kept it minimum.
Stir thoroughly until the oil and spices coat the cauliflower and sautee a little..so the onions start to turn color a bit, and the cauliflower is no longer white.
Then stir in two medium fresh diced tomatoes. (Or a can without the liquid, if you don't have fresh....more for chunks of soft tomatoes, not for a sauce.)
I then covered the pan, lowered it to medium heat, and let it cook through. Maybe 10 minutes. Barely done is better than cooked to mush.
I have to say that cauliflower is not one of my favorite vegetables, but this not only tasted good, it was a pretty color too, because of the spices and almost carmelized onions. I happened to serve it with baked fish, but you can use this with anything. (I baked both salmon fillet and tillapia fillets, dusted with smoked paprika. I cook once and reheat for second night.)
I've never tried freezing cauliflower, but I got two servings last night, and two for tonight, and whatever is left is going in the freezer. Depends upon the size of the head.
Lin
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