The following post was written by my mom, WWW. Thanks, mom!
Cauliflower is one of my favorite cole crop vegetables. I like it even better than broccoli for both its flavor and versatility. And it holds up so well when cooked in sauces or stews. It also can be added to pureed soups and is virtually undetected by picky eaters, like in the Mooswood’s cauliflower cheese soup which I posted here.
It’s a cool season vegetable so chances are if you live in a hot climate, you won’t find a local source, but R and B are cauliflowers this week so cauliflower it is!
2 large, dense cauliflowers
salt and pepper
(can use seasoned salt if you wish)
1. Trim off leaves of cauliflower but leave stem on.
2. Cut two ¾ inch “steaks” from the center of the cauliflower. The stem should hold them together.
3. Brush both sides of steaks with olive oil and season with salt and pepper.
4. Grill on medium high until brown.
6. Serve with grated parmesan cheese on top. (Or add a favorite dipping sauce on top!)
Cauliflower and Potato Curry
1 medium cauliflower
2 medium potatoes
3 T cooking oil
1 t cumin seeds
1 teaspoon fresh ginger, chopped
½ t cayenne pepper (or less if you don’t want it spicy)
1 teaspoon turmeric powder
1 t salt
1 medum-size tomato, chopped
3/4 cup good quality yogurt or coconut milk
2 T fresh cilantro, chopped
1. Wash and cut cauliflower into medium-size florets.
2. Peel and cut potatoes into ½ inch cubes.
3. Heat oil on medium heat in a nonstick frying pan.
4. Add cumin seeds to the hot oil and fry for a few seconds. Stir in ginger, chili powder, and turmeric powder.
5. Reduce heat to medium-high. Add cauliflower, potatoes, and salt. Mix them well so the vegetables are coated with spices.
6. Cover and cook on medium heat, stirring occasionally. When cooked (potatoes should easily break with slight pressure), add tomatoes.
7. Cook another 2 minutes or until tomatoes become soft and liquid is absorbed.
8. Add yogurt and warm through.
9. Sprinkle with cilantro and serve hot with basmati rice.