Cauliflower continued

Here are a few more ways to enjoy cauliflower right now:

Double Baked Potato with Cauliflower

 serves 6-8

4 large baking potatoes, like russets

1 tsp olive oil

 Kosher salt

1 small cauliflower, cut into florets

3 c milk

2 bay leaves

4 tbsp unsalted butter

1 c grated Parmesan cheese.

Preheat oven to 450º.

Scrub potatoes under running water; dry and rub the skin of each with olive oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork. Put the potatoes in the oven, and bake 45-55 minutes depending on the size of the potatoes, until they are soft in their centers.

While the potatoes are baking, put cauliflower into a saucepan over medium-high heat, and add milk and bay leaves. Heat until almost boiling, then reduce heat to low, and simmer until tender, about 20 minutes.

When the potatoes are baked, remove from the oven, slice open down the middle and use a spoon to scrape their flesh into a bowl. Add butter, cooked cauliflower and a healthy splash of the milk and mash to blend. Spoon this mix back into the empty potato skins. Put these 8 stuffed potatoes on a baking sheet and shower with cheese. Return to the oven for 15 minutes, or until cheese is melted and golden.

Kashmiri style cauliflower

Serves 4-6

1 lg head cauliflower, cored, greens removed

24 oz peanut oil for deep frying

2 tbsp corn oil

1/4 tsp fenugreek seed

2 tsp anise seed

5 whole cloves

2 bay leaves

4 cardamom pods, crushed to release seeds or 1 tsp ground cardamom

1/8 tsp whole black peppercorns

1 whole dried arbol chili

¼” piece fresh ginger root, peeled and minced or grated

¼ tsp chipotle chili powder

1 tsp chili powder

¼ cup thick yogurt, room temperature

½ cup water

¼ tsp salt

1 tsp garam masala (In this case: combine ¼ tsp cumin, 1/8 tsp nutmeg, 1/8 tsp cinnamon, 1/8 tsp clove, 1/8 tsp mace, 1/8 tsp cardamom and 1/8 black pepper)

Optional garnish: 1 jalapeno or Serrano pepper, sliced into thin disks, or ¼ cup chopped cilantro leaves.

Break the cauliflower into large florets, maybe 8-10. Soak in salt water for 3-4 minutes. Rinse and drain well.

Heat peanut oil in a deep pot or fryer to sizzling.  Fry dried cauliflower florets until golden brown, as many as fit in the pot. Each batch will take up to 10 minutes. Remove from oil and drain well.

While draining, heat corn oil in a large sauté pan over low heat. Add fenugreek, anise seed, cloves, bay leaves, cardamom seeds (not ground), peppercorns, arbol chili and ginger. Stirfry over low heat for 30 seconds. Turn off heat.

Mix the chipotle and chili powders with yogurt. Carefully add to the pan, stirring constantly. (The yogurt cannot be cold or it will curdle immediately in the pot.)Turn heat on low and continue stirring for 1 minute.

Stir in water. Add fried florets, salt, ground cardamom if using it and garam masala. (Add water if there is not enough liquid to cover the florets at least ½ way.)  Cook over low heat for 5-8 minutes, stirring occasionally so nothing sticks to the pan and cauliflower gets lightly coated with sauce. (This is not a soupy dish.)  Remove from heat, remove bay leaves, garnish and serve. 

Chickpea and cauliflower ragout with okra and apricots

 from Veggiyana, the Dharma of Cooking

By cheating with canned chickpeas, you can quickly make this hearty, healthy stew.

Serves 8-10

3  15 oz cans chick peas (garbanzos), drained and rinsed

3 ½ cups vegetable broth

2 bay leaves

1 cinnamon stick

5 cardamom pods, cracked

6 whole cloves

12-14 whole black peppercorns

4 tbsp olive or vegetable oil

1  3” piece ginger, peeled

5 lg garlic cloves, peeled

1 lg red onion, finely chopped

2 Serrano chilies, seeded and chopped (use 1 Habanero or scotch bonnet or tiny Thai chili, seeded and chopped if you can’t find Serranos)

½ tsp salt

1 tsp ground cumin

½ tsp ground coriander

¼ tsp ground turmeric

1/8 tsp ground nutmeg

1 cup chopped tomatoes with juice

1 lg cauliflower, cored and cut into florets

8 dried apricot halves

½ lb okra, halved lengthwise

juice of 1 lime

¼ cup chopped fresh mint leaves

¼ cup chopped fresh flat or curly leaf parsley leaves

Combine the bay leaves, cinnamon stick, cardamom pods, cloves and peppercorns in a piece of cheese cloth, spice bag or perhaps a tea leaf filter bag, and tie it tightly with non plastic string. 

Put the spice bag in the bottom of a large casserole or medium soup pot. Add the vegetable broth. Cover and simmer on medium heat for 10-12 minutes.

In a mini food processor, or by hand, chop and blend the garlic and ginger into an almost paste. 

Heat a medium skillet and add the olive oil.  When it is hot, add the garlic/ginger paste, Serrano chilies and diced onion. Brown over medium heat about 5 minutes. Add salt, cumin, coriander, turmeric and nutmeg. Stir fry one minute until mixture is fragrant.

Pour this onion mix into broth and blend.  Add chickpeas, tomatoes, and apricots. Cook uncovered over medium heat for 5 minutes.  Add cauliflower and continue cooking until it is almost tender, 5-8 minutes

Add okra and continue cooking 5 minutes. 

Discard the spice bag.  Add the lime juice. Taste and adjust salt. Garnish with mint and parsley and serve over couscous or quinoa, perhaps with a side of tsatziki or raita.

This tastes even better the next day. Leave the spice bag in overnight.