CHIPOTLE-HONEY CAULIFLOWER WITH MANGO SALSA

Cauliflower is a unique wild card in the kitchen. When you want to low-carb anything, it is the first option that comes to mind. Well, here we have an exception, this is no low-carb, low-calorie recipe. This is cauliflower for the brave. When we finished our meal, the husband said “this may very well be the best cauliflower I’ve ever had.” I would like to bow and get a crown or at least a nice tiara, but all credit must go to Joanne. She raved about it, and when she raves, I cook.

CHIPOTLE-HONEY CAULIFLOWER WITH MANGO SALSA
(slightly modified from Joanne Eats Well with Others)

for the chipotle honey sauce:
1 can chipotle chiles in adobo (about 7 oz)
1 cup barbecue sauce (homemade or store-bought)
1/4 cup packed brown sugar
1/8 cup bourbon
juice of 1 lime

for the cauliflower:
1 large head of cauliflower
1 cup flour
3 tbsp cornstarch
1 cup milk
1/4 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
2 cups panko breadcrumbs

for the mango salsa:
3 ripe mangoes, diced
1 large avocado, diced
¼ cup cilantro, minced
1 jalapeno, seeded and minced
juice of 1 lime
salt, to taste

Combine the chipotles, barbecue sauce, brown sugar, bourbon, and lime juice in the bowl of a food processor. Process until completely smooth.

Heat oven to 450F. Line a baking sheet with parchment paper and set aside. Break the cauliflower into larger florets. In a medium bowl, whisk together the flour, cornstarch, milk, salt, black pepper, and garlic powder until thick and completely smooth. Pour the panko into a separate bowl.

Toss the cauliflower florets into the wet batter in batches, making sure they are completely coated. Next, transfer them to the panko bowl and coat them completely in the panko. Place on the prepared baking sheet in a single layer.

Place in the oven and bake for 25-30 minutes. Remove from the oven and brush with the chipotle honey bbq sauce. Place back in the oven for another 5 minutes to allow the sauce to set and soak into the florets.

Make the salsa. Combine the mangoes, avocado, cilantro, and jalapeno in a medium bowl. Season with lime juice and salt, to taste.

Serve the cauliflower over rice with the salsa on top.

ENJOY!

to print the recipe, click here

Comments: Moderation is key, but tricky. Something about the crispy texture of the panko coating joined with the spicy sweetness of the barbecue sauce turns this into dangerous stuff. The mango salsa does a perfect job cooling things down, which in turn makes that moderation advice even harder to listen to. You’ve been warned. This was majorly amazing. Sorry for the superlatives. It is all Joanne’s fault.

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ROASTED CAULIFLOWER & CHICKPEAS WITH MUSTARD VINAIGRETTE

A long time ago I decided that a blog cannot have too many cauliflower recipes. Once I made peace with that decision, bringing yet another version to this virtual spot became easier and easier. So here I am. Playing with one of my favorite veggies once again.

ROASTED CAULIFLOWER AND CHICKPEAS WITH MUSTARD VINAIGRETTE
(from thebrookcook)

14 oz can garbanzo beans, drained, rinsed, and dried
1 large head of cauliflower, cut into bite-sized florets
7 tablespoons extra-virgin olive oil, divided
coarse salt or sea salt and freshly ground black pepper
1 tablespoon Dijon mustard
1 tablespoon whole grain seeded mustard
1 tablespoon white wine vinegar
4 tablespoons fresh flat leaf parsley, chopped

Set a rack in the center of the oven and heat to 400ºF, preferably on convection roast.

Toss the chickpeas and cauliflower florets together on a parchment paper lined rimmed baking sheet or in a large roasting pan with 3 tablespoons of olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 30 to 35 minutes.

Meanwhile, whisk together the mustards, vinegar, and 4 tablespoons of olive oil. Season with a big pinch of salt and a few grinds of black pepper, or to taste. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.

ENJOY!

to print the recipe, click here

Comments: I bet you are wondering why two kinds of mustard, and what if you only have one kind? Use what you have. I happen to have both because we love mustard. I imagine that if you use full whole-grain it could be a bit too harsh. But whatever you choose to do, this is a real keeper of a side dish. Both chickpeas and cauliflower have that earthy, almost funky nature, and the acidity of the vinaigrette does a beautiful job tying them together. Leftovers were great two days later, barely warmed in the microwave.

Josette always shares amazing recipes in her blog, so I invite you to visit her site and browse around. I made this one just a few days after she published it, and repeated it the following week because we loved it so much.

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CAULIFLOWER STEAKS WITH OLIVE AND CAPER SALSA

Nothing irritates a true vegetarian more than giving names like “steak” to a veggie dish to make it more appealing. My apologies, I have no intention of ruffling feathers, it’s just not as sexy to call it “Cauliflower Slices.” I’ve made a version of it in the past, but this one is so much better that it almost makes me want to go back and delete that post. This is cauliflower steak done to perfection, and I thank my friend Eha for introducing it to me. It will go in our regular rotation. For sure.

CAULIFLOWER STEAKS WITH OLIVE AND CAPER SALSA
(adapted from Cook Republic)

for the cauliflower:
1 head of cauliflower
3 tablespoons olive oil

for the salsa:
60g pitted green olives
2 tablespoons baby capers, drained
1/2 teaspoon red chilli flakes
chopped fresh parsley to taste
20ml extra virgin olive oil
juice of half a lemon
salt and pepper to taste

Heat oven to 325FC. Cover a baking dish with aluminum foil and drizzle with one tablespoon of olive oil. Place the cauliflower on a chopping board, resting on the stalk. Holding the head gently, slice the cauliflower into 5-6 thick slices (each about 1 inch wide).
Place the cauliflower slices on the prepared baking sheet. Drizzle the top with remaining olive oil.

Roast for 30 minutes. Increase oven temperature to 425F. Roast for a further 15-20 minutes at this higher temperature till the cauliflower is starting to char and brown nicely. Remove from the oven and set aside.


Place all ingredients for the salsa in a small bowl. Whisk very well. Spoon prepared salsa over the cauliflower steaks. Sprinkle with a pinch of sea salt flakes, freshly ground black pepper and chopped parsley.

ENJOY!

to print the recipe, click here

 

Comments: My only modification to the recipe was to reduce the amount of olive oil in the salsa and add lemon juice. For my taste, the olives add enough luscious fat, and the salsa tasted lighter and “brighter” with less oil and some extra acidity. Go with what rocks your own boat. Your kitchen, your rules.

What is wonderful about this recipe is the method to roast it. Lower temperature first, don’t mess with it, allow it to cook at a slow pace. Then increase the temperature and take it as far as you like. The salsa, cold and tangy, on top of that perfectly cooked slice of cauliflower? Perfection on a plate. I urge you to give this a try.

Eha, thanks so much for introducing me to this recipe in particular,
and to Cook Republic. I am following…

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SWEET AND SPICY ROASTED CAULIFLOWER

Cauliflower is quite likely the most versatile vegetable out there. You can turn it into pizza crust. You can turn it into pasta sauce. It roasts well, it fries well, it mimics rice, it disguises as tabbouleh. I’ve seen recipes using it in brownies, but even with my mind open wide, I cannot quite embrace that aspect. In this recipe, it gets a tempura-like treatment, and into the hot oven it goes. I never expected to have to fight the husband for the last bits of cauliflower in the bowl, but that’s what happened.

SWEET AND SPICY ROASTED CAULIFLOWER
(inspired by Cook Eat Share Vegan)

Yogurt sauce:
150g full-fat yogurt
zest and juice of 1 lemon
1 teaspoon cider vinegar
salt to taste

panko breadcrumbs
1 head of cauliflower, broken into florets

for the batter:
70g g rice flour
pinch of sea salt
¼ teaspoon black pepper
¼ teaspoon baking soda
juice of ½ lemon
150ml milk

for the spicy sauce:
2 tablespoons gochujang (Korean red chilli paste)
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
3 tablespoons agave nectar
50ml water

Heat oven to 420F and line a baking tray with foil or baking paper. Make the yogurt sauce by whisking all ingredients in a small bowl, and reserve in the fridge until serving time.

To make the batter, whisk the ingredients together in a bowl until smooth. Place the panko in a shallow baking dish.  Dip cauliflower florets in the batter and shake off any excess before dredging in the panko crumbs and placing on the prepared baking tray. Bake for 25 minutes or until crispy and golden.

As the cauliflower roasts, place the gochujang dressing ingredients in a saucepan, bring to a boil and cook for 5 minutes, or until smooth thick, adding a splash more water if it seems too thick. Transfer the baked cauliflower to a large bowl, pour over the dressing and toss to coat. Serve right away of keep in a low oven while you prepare the rest of your dinner, with the yogurt sauce on the side.

ENJOY!

to print the recipe, click here

Comments: This was the type of preparation that had me a bit nervous until I finally took the first bite. The Gochujang sauce looked like liquid lava as it reduced, and I thought that it could end up as something that would turn my Dad off for being too spicy (Dad used to eat hot peppers as if they were candy… I refer you to this story of my past if you like to be amused).

But both Phil and I loved it!  It definitely had enough heat but it was not overpowering. No need for Kleenex. At any rate, if you don’t like spicy food, this is definitely not for you. But where there’s a will, there’s a way:  use ketchup instead of kochujang and proceed with the recipe as written. I am sure it will be very delicious.

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ROASTED CAULIFLOWER SALAD OVER HUMMUS

We are back from a month-long trip to England, where I had the pleasure of eating twice at Ottolenghi and once at Dishoom.  Both restaurants focus on Middle Eastern food, and both serve dishes absolutely packed with flavor. No matter what you order, it will feel like an explosion of flavors: hot, bright, lemony, spicy, with contrasting textures to make it all even more appealing. I came back home with the goals of being a bit less timid with how I season our food, and also of expanding my horizons as far as veggie side dishes are concerned. It’s not a secret that I have a weak spot for hummus and all things chickpeas. Hummus is great as a dip, but it is quite amazing when coupled with roasted veggies such as cauliflower. This recipe will prove it to you…

ROASTED CAULIFLOWER SALAD OVER HUMMUS
(from the Bewitching Kitchen, inspired by Simple)

for the salad component:
florets from 1 large cauliflower
1 teaspoon smoked paprika
1 teaspoon cumin seeds
olive oil to coat cauliflower
salt and pepper
⅓ cup walnuts, toasted
½ cup chopped green olives
parsley leaves to taste, chopped
juice and zest of on large lemon

for the hummus:
14oz can of chickpeas, drained and rinsed
2 tablespoons tahini
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
salt and pepper to taste
olive oil  to taste (less than 1/2 cup)
lemon juice to taste
water if needed to adjust consistency

Heat oven to 400°F.  Coat the cauliflower florets with olive oil, add all spices and mix well. Place in a single layer in a roasting pan and roast for 35 to 40 minutes, until golden brown and cooked through. Toast the walnuts on a dry, non-stick frying pan over medium heat until fragrant. Reserve.

Make the hummus by processing the chickpeas with the tahini, cumin and cayenne pepper. Season with salt and pepper, and with the processor running add the olive oil until it gets a creamy consistency. Add lemon juice, taste and adjust seasoning. If needed, add cold water to thin the hummus. Reserve.

Assemble the dish: in a large bowl, mix the roasted cauliflower florets with the walnuts, green olives, parsley and lemon juice.  Drizzle a bit of olive oil right before serving over hummus.

ENJOY!

to print the recipe, click here

Comments: This was absolutely scrumptious! You could conceivably omit the hummus, but it adds a lot to the dish. It would stand as a full vegetarian meal if coupled with items such as farro, couscous, or bulgur wheat. We enjoyed it with boneless chicken thighs marinated in yogurt & smoked paprika, with a bit of plain rice. It was our first dinner after coming back home, jet-lagged, tired, but looking forward to sleeping in our own bed, with three very happy pups nearby. I missed them so much…


Dinner is served!

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