You may say, why bother to eat cauliflower, but really it can be very good. With winter in full swing, fresh produce will continue to become repetitive and very cruciferous so I would like to offer up some creative things to do with cauliflower to get you through the somewhat bleak winter months.
BTW – Look at all the caratenoids in the above photo of the yellow cauliflower! You could make this dish really fabulous by mixing some white with yellow cauliflower.
Guy Fieri featured a puree of cauliflower in milk combined with roasted cauliflower served his with a butterflied chicken cooked under 4 bricks. Yum.
Flavorista Tracey, my sister-in-law whose photos have often graced this blog, was here recently so I made my favorite – cauliflower couscous and tossed it with a vegan pesto made from spinach, cilantro and ginger. The textures were fantastic. I highly recommend it. This would pair perfectly with roasted vegetables for a Meatless Monday. I served in with grilled ono and ladolemono.
Almond, Ginger & Coriander Pesto with Cauliflower Couscous
Pesto
4 cloves garlic
2 Tbsp. freshly grated ginger
2 bunches cilantro, leaves picked off
1 1/2 cups spinach (I used the baby spinach which is already pre-washed. It’s far more tender. Do not use frozen)
1/4 cup sesame oil
1/4 cup peanut oil
1 cup almonds
2 Tbsp. soy sauce
2 Tbsp. lemon juice
salt and pepper to taste
Place all the ingredients in the bowl of a food processor and pulse together. Don’t just run the food processor. The beauty of this pesto is the texture.
Click here for the procedure to make the couscous. Omit the scallions and peppers.
Once the couscous is tender, place the pesto in the pan with heat off and stir all the pesto and cauliflower together. Place on a platter and top with roasted vegetables (like yellow squash, red bell peppers and zucchini), pan-fried tempeh slices or the fish and sauce
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