Category Archives: Cauliflower

Everybody hates leftovers

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Photography by Sam Armocido

Gone are the days of meatloaf Mondays, canned corn Tuesdays, green bean wednesdays and mashed potato Thursdays building to Shepherd’s pie Fridays. Yet, in today’s time and budget-starved world, more and more people cook Sunday for the whole week. Even as we portion meals into plastic containers, we are guilt-filled with the knowledge that by Thursday our meals will remain untouched in the office fridge as we head to the closest food truck rally.

Thinner waists and fatter wallets – casualties of boring leftovers – were the inspiration for these two dishes. We used the same ingredients – chicken, cauliflower and spinach –  in two distinctly different dishes. They are simple enough to prepare in one night, delicious enough to hold our attention throughout the week, and the ingredients are cheap.

Yum! Pass me the leftovers.

Smokey Tomato Chicken, Cauliflower and Spinach

Photography by Sam Armocido

Photography by Sam Armocido

Ingredients:

  • 2-3 tbs olive oil
  • 2 boneless, skinless chicken breasts, cut into 1” cubes – about 1.5 lbs
  • 1 medium onion, diced
  • 2 tbs tomato paste
  • 2 tbs Spanish paprika, or Hot Hungarian paprika
  • 2 tbs Roasted Red Pepper Blackberry vinegar to deglaze the pan*
  • 1 28oz can of San Marzano tomatoes, puréed
  • ½ head cauliflower, cut into florets
  • 1 tsp Dark Chocolate Balsamic vinegar*
  • 1 bunch spinach, stemmed, about 4 cups loose

*Supermarket solutions: You can order these online from Sapore or sub sherry vinegar for Roasted Red Pepper Blackberry and a 25 year balsamic for the Dark Chocolate Balsamic.

Directions:

  • Heat oil in a large sauté pan over medium high heat (use a pan you have a cover for). Add chicken and brown on all sides. Remove chicken and reserve.
  • Add an additional tablespoon oil if the pan is dry, reduce heat to medium and add onions. Sauté until softened, 4-6 minutes.
  • Stir tomato paste and paprika into onions and cook for one minute, until fragrant.
  • Add tomatoes to pan, stir together with other ingredients and simmer for five minutes.
  • Add cauliflower and cook for 10 minutes. Add chicken and cook until cauliflower is tender but still firm. Another 10 minutes or so.
  • Stir through Dark Chocolate Balsamic vinegar and season to taste with salt and pepper.
  • Add spinach to pan, cover and remove dish from heat. Leave for 10 minutes until spinach is wilted.
  • Stir spinach through, check seasoning and serve.

Curried Chicken, Cauliflower and Spinach

This spice list may seem a bit daunting. Most of these are available at your local supermarket. See everyday substitutions below.

Photography by Sam Armocido

Photography by Sam Armocido

Ingredients:

  • 2-3 tbs olive oil
  • 2 boneless, skinless chicken breasts, cut into 1” cubes – about 1.5 lbs
  • 1 medium onion, diced
  • 1 tbs mustard seed
  • 2 tbs cumin seed
  • 1 tbs turmeric
  • 1 tbs asafetida*
  • 1 tsp cinnamon
  • 1 tbs ground coriander
  • 1 ½ cups chicken stock
  • ½ head cauliflower , cut into florets
  • 1 tsp fenugreek*
  • 1 bunch spinach, stemmed, about 4 cups loose
  • ¼ tsp mango amchoor*

Supermarket solutions: Asafetida adds depth and could be replaced by leeks cooked with the onion. Fenugreek offers the herbal notes of dried oregano with the floral notes of coriander. Mango amchoor ads acidity. A splash of sherry vinegar can replace it.

Directions:

  • Heat oil in a large sauté pan over medium high heat (use a pan you have a cover for). Add chicken and brown on all sides. Remove chicken and reserve.
  • Add an additional tablespoon oil if the pan is dry, reduce heat to medium and add onions. Sauté until softened, 4-6 minutes.
  • Add mustard and cumin seeds, and toast until mustard seeds begin to pop.
  • Add turmeric, asafetida, cinnamon and coriander and cook for one minute until fragrant.
  • Add stock to pan, and bring to a boil, scraping up the brown bits.
  • Add cauliflower and cook for 10 minutes.
  • Add chicken and fenugreek and cook until cauliflower is tender but still firm. Another 10 minutes or so.
  • Add spinach to pan, cover and remove dish from heat. Leave for 10 minutes until spinach is wilted.
  • Stir spinach through, season to taste with salt, pepper and mango amchoor, and serve.

Earthy and French

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Photograph by Sam Armocido

God did just fine creating cauliflower. Pure, creamy and white, it needs nothing more than a quick steam before  tossing with salt, pepper and farm-fresh butter. That, however, is not the shortest path to impressing you with my culinary creativity. So, last week in the test kitchen we were faced with a decision: sweet and Indian or hearty and French? We stayed up until 1 AM and tried both. Here’s effort number one.

Cauliflower provides the comforting weight of potatoes with a mouth feel as light as zucchini or yellow wax beans. We found earthiness and luxury in Crimini mushrooms, sliced and sautéed, finished with thyme and white wine. Yukon Gold potatoes, relatively low in starch, gave heft without weighing our stew down. We needed depth, and found it in garlic and anchovy paste. A spicy, robust olive oil finished the stew richly.

We had achieved cauliflower stew Nirvana: hearty enough for a cold, damp fall night, but light enough that we weren’t crawling to bed from the dinner table.

You’re freaked about the anchovy paste, aren’t you? Your nose is wrinkled in disgust at the thought of that fishy, salty brown paste, oozing like toothpaste from a tube. Anchovy paste adds necessary layers of flavor in a dish that might otherwise feel one-dimensional. You won’t taste it. It’s one of those perfect stealth ingredients, delivering lots of flavor without getting caught. So go ahead, squeeze a little in, and don’t tell your kids or your picky eater of a boyfriend. They’ll never know.

Hearty Cauliflower Mushroom Stew

Ingredients:

  • 2 tbs butter
  • 2 cups sliced Crimini mushrooms
  • 1/4 cup dry Vermouth
  • 1 tbs chopped, fresh thyme
  • 1 tbs olive oil
  • 1 onion diced
  • 2 cloves garlic, minced
  • 1/2 tsp anchovy paste
  • 3 Yukon Gold potatoes*, in 1/2” dice
  • 3 cups vegetable stock (here’s a quick and simple recipe)
  • 1/2 head cauliflower, cut in florets
  • 2 sprigs fresh thyme
  • 2 tbs Moresca Olive Oil**
  • Nutmeg

*This past weekend, Dan at Agora Farms introduced me to the Eva potato. Named after the mother of the Cornell researcher who developed it, Eva is creamy and white, with bold flavor (who knew potatoes could have flavor?!) and medium starch. They make a perfect, creamy mash, just sayin’…

**Sapore’s latest introduction, Moresca is a bold, spicy oil perfect for dipping bread, tossing with pasta, arugula and walnuts and gave great depth as a finish to this stew.

Directions:

  • Melt butter over medium heat in large sauté pan. Sauté mushrooms until golden brown on edges. Deglaze with Vermouth. Season with thyme, salt and pepper. Reserve.
  • Heat olive oil in same pan. Sauté onions until translucent, add garlic and anchovy paste and cook 30 seconds.
  • Add potatoes and cook until onion begins to brown on edges.
  • Stir in the stock, cover and cook until potatoes have started to soften.
  • Add cauliflower and fresh thyme. Cover and cook until cauliflower is crisp tender.
  • Uncover and let broth thicken. Season to taste with Moresca oil, salt, pepper and nutmeg.