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Wednesday, September 19, 2012

Cauliflower and Scallions with Turmeric, Chili and Mustard Seeds



From the kitchen of One Perfect Bite...Bins filled with cauliflower and broccoli are battling for space in our local farmer's markets. I happen to love both vegetables, but I generally lose my enthusiasm for them when there is no variety in the way they are prepared. I'm always on the lookout for new ways to serve them, and when I come across a recipe that has possibilities, I'll give it a try. I stumbled on the blog, Jane Spice, while looking for new ways to prepare cauliflower. While there, I found a recipe for a spicy version of cauliflower that would add some balance and punch to the, otherwise, plain meal I had planned for dinner. I had all the ingredients I needed on hand  and the recipe seemed simple to make, so the dish was added to our menu. Cauliflower prepared in this fashion has wonderful color and borrows from the flavors of Indian cooking. I really enjoyed this dish and will make it again. It is, however, assertive, so you'll want to be careful about what you serve it with. It is fast and easy to prepare and I think you, too, might enjoy it. It definitely will quick-start your appetite and stimulate your taste buds.. I hope you will give it a try. Here's how it is made.

Cauliflower and Scallions with Turmeric, Chili and Mustard Seeds ...from the kitchen of One Perfect Bite courtesy of Fresh from the Farm and Garden by The Friends of the UCSC Farm and Garden and janespice.com

Ingredients:
1 small head cauliflower
1-2 bunches scallions
3 tablespoons canola or safflower or other light cooking oil
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1 or 2 jalapeƱo chiles, or other spicy chile or 1/4 teaspoon red pepper flakes
Salt to taste
1/3 cup hot water

Directions:
1) Separate cauliflower into very small florets. Wash and drain. Trim scallions and chop into 1/4 inch pieces.
2) Heat oil. When oil is very hot, add mustard seeds. Stir constantly for about a minute. Add turmeric, chiles, salt, and scallions, stirring rapidly. Cook for half a minute or so before adding cauliflower. Stir to mix everything well, add the water, and simmer, covered, on low for 15-20 minutes, until cauliflower is tender. Increase heat to evaporate any liquid.







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20 comments :

Barbara said...

Love discovering a new way to prepare cauliflower, Mary. My way is so boring. This recipe is colorful and spicy! There might be some converts in my family if I served this for dinner.

Kay @ The Church Cook said...

That beautiful golden tumeric color on the cauliflower is absolutely beautiful, Mary! Must try.

Daniela said...

Great idea to cook the cabbage. good afternoon Daniela.

Salsa Verde said...

Hi Mary,
Another fabulous suggestion. The flavours must be so delicious and the colour is so bright and appetising!
Cheers,
Lia.

Cranberry Morning said...

This is an interesting combination I wouldn't have thought of in a million years. But it looks and sounds delicious and I'm going to try it! Thanks, Mary!

Judy@Savoring Today said...

Bright, healthy, and delicious flavors make this a winner in my book. It's like the color announces how good it is going to be. :)

Anne Regalado said...

I'll agree with you there ! I usually stir fry these veggie but it gets boring sometimes ! :D Great idea ! Besides the gorgeous color it looks much more exciting and appetizing to eat than my same ol' same ol' stir fries ! lol

Tricia @ saving room for dessert said...

I keep telling myself I want to do more with cauliflower and this recipe looks terrific. I've seen so many nice ways to cook this vegetable. Good one Mary!

Priya said...

Such a catchy and healthy dish.

Pam said...

Mary, it looks delicious! Cauliflower is great and the tumeric color is bright, so will have to buy and use it on cauliflower now. Have a good day!

Top Cuisine avec Lavi said...

Delicious!!!!!!!!!!!!Great recipe!

Sue/the view from great island said...

Cauliflower is such an amenable veggie, it takes on whatever role you want it to...I love cooking with these kinds of fiery spices, especially the mustard seeds!

Catherine said...

Dear Mary, This is a wonderfully prepared dish. I know I would enjoy this very much because it has everything I love in it. Blessings my dear friend, Catherine xo

teresa said...

what a fun spin on cauliflower, this looks wonderful!

Kim Garceau said...

This recipe looks like the perfect way to eat those seasonal veggies!

Katz Tales said...

Cauliflower and jalapenos are not something I'd pair. Interesting!

Suzi said...

This sounds like a very nice and spicy way to eat cauliflower. I am going to have to try this. Nice change from the regular steamed. Have a lovely day.

David said...

Mary, Very interesting indeed! I like cauliflower but it can get old if it's always prepared in one of the 'standard' methods. Thanks for updated option! Take care, Big Daddy Dave

Panchali said...

It's going to be popular in India, shall try for sure :)
Enjoying myself here...:) Thanks!

http://platanosmangoes.com said...

This is one of my favorite vegetabes and I like what you did with it.

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