Even cauliflower haters will embrace Thai recipe

   July 25, 2013 12:26 pm    0

 

eatsThanks to everyone who entered the drawing for “In A Snap! Tasty Southern Recipes You Can Make In 5, 10, 15 or 30 Minutes,” by Tammy Algood. The winner is Teresa Chatman. I’ll pop it in the mail today.

If you are not Teresa Chatman, you are eligible to enter the drawing for “Eats: Enjoy All the Seconds: 135 Colourful Recipes To Savour & Save,” by Mary Rolph Lamontagne. (She grew up in Quebec and now lives in South Africa, which explains all the extra ‘u’s” in the title and recipes.)

The hefty, beautiful upscale paperback separates recipes by color, such as “The Greens,” which includes recipes using asparagus, broccoli, spinach, zucchini, avocado and kiwi. Other chapters include The Purples, The Reds, The Yellows and The Whites.

To enter the drawing, send an e-mail to jennie.geisler@timesnews.com with your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT. I do not store or share this information.

I liked the idea of Curry Zucchini Soup from the green chapter, as well as Thai-Flavoured Cauliflower (from the “The Whites” chapter).
I decided to just describe the zucchini soup by saying and run the cauliflower recipe to expand my own horizons.
For the zucchini soup, saute an onion, thyme, 3 cups zucchini, 2 teaspoons curry powder, veggie stock, salt and pepper and puree. You can stir in a cup of heavy cream, but you don’t have to.

THAI-FLAVOURED CAULIFLOWER
1 tablespoon coconut oil
1/2 cut thinly sliced onion
2 teaspoons minced garlic
1 tablespoon minced ginger
1 teaspoon red curry paste (or more, depending on the level of heat you want)
1 cup coconut milk
2 tablespoons tamari or soy sauce
1 tablespoon lime juice
1 teaspoon lime zest
1 stalk lemon grass, bruised (meaning slightly mashed)
1 1/2 cups roasted cauliflower, recipe follows

1/2 cup fresh coriander leaves (cilantro) chopped
1. Heat the oil in a large skillet and fry the onion until softened.
2. Add the garlic and ginger and continue cooking for an additional minute.
3. Add the curry paste and cook for a few more minutes.
4. Add the coconut milk, tamari, lime juice and zest, and the lemon grass and bring to a boil.
5. Reduce the heat to medium-low and add the cauliflower. Simmer all the ingredients until the cauliflower is heated through.
6. Top with coriander leaves (cilantro) and serve.
Note from Jennie: Don’t eat the lemon grass. Just leave it in the soup for flavor.
– “Eats: Enjoy All The Seconds: 135 Colourful Recipes To Savour and Save”

ROASTED CUMIN-SCENTED CAULIFLOWER
2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon lemon juice
1/2 teaspoon sea salt
1 medium heat cauliflower, cut into florets of similar size

1. Preheat oven to 400 degrees
2. In a medium mixing bowl, stir the olive oil, cumin seeds, ground coriander, lemon juice and salt together.
3. Add the cauliflower florets and coat with the oil mixture
4. Place on a baking sheet and roast for 20 minutes, or until the florets are soft and slightly brown. Stir the cauliflower after 10 minutes of cooking so that the pieces brown evenly.
– “Eats: Enjoy All The Seconds: 135 Colourful Recipes To Savour and Save”

 

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