Riced Cauliflower Pizza

Having tried riced cauliflower as a - well - as a rice substitute to go with curries, I wanted to try making riced cauliflower pizza that is all the rage. It was simple enough, and I liked the results, so, wanted to jot it down here.

Mix the grated cauliflower with some herbs and cheese, pat down on a cast iron skillet, thick enough  to form the pizza crust. Bake in a 400 °F oven till crust is well formed.

Remove from oven, top with pizza sauce and toppings and some low-fat part-skim mozzarella and bake for a few more minutes till cheese is melted and the pizza looks ready. That's it!

Cauliflower Leaves Tostada

Much like Collard (aka 'Colewort' greens of Brassica oleracea, variety acephala) greens that have sturdy stems and thick leaves that are chockful of vitamins, my favorite this year has been Cauliflower greens from the home garden.

Being of the same family, these cauliflower leaves also are sturdy and nutritionally packed, and have similar flavor and texture as collard greens when cooked.

Sautéed with onions and home-garden cherry tomatoes, these cauliflower greens were a perfect topping to spread on tostada to snack on some days back.

Cumin Seeds Berbere Cauliflower

Over the years, I've come to realize that some of the ingredients in the traditional dishes were not just randomly included: it seems like the age-old recipes factored in the benefits of the required ingredients and made up a formula for the rest of us to follow.

One such ingredient which is a staple in most Indian recipes is cumin. Besides being a digestive aid, it has antifungal properties, and is rich in iron. Powdered cumin with castor oil used to be a standard home remedy my mom gave us when we were young, for its laxative properties.

Anyway, I am rambling here... what I was getting at is that, while I do experiment with fusion cuisine, I also try to incorporate ingredients that I grew up with and use it in a sensible way. Or atleast, in a way that seems sensible  to me.

I have been using Berbere spice mix often lately as I have a goodish batch of it handy. Cumin seeds (jeera) with roast cauliflower is a simple and popular side dish in Indian cuisine. This time, I simply steamed the cauliflower partially so it is still firm, then sauteed with berbere spice mix, a touch of brown sugar, salt, and cumin seeds, plus chopped cilantro; then finished off by roasting it in the oven.

Japanese Yam, Green Papaya, Cauliflower Spicy Coconut Flour Kofta Balls

Unlike the supersweet sweet potatoes with orangish insides sold as "yams" in some grocery stores, the Japanese yam is mildly sweet with whitish insides, and has a flaky texture that somehow embodies both delicate and wholesome.

Kofta balls floating in spicy korma curries are quite a treat, especially with rice or naan. But, this time, I served these balls as an appetizer/snack with tomato chutney and cilantro-mint chutney.

Also, typically koftas are fried, but, these delicious goodies are baked.

One of my favorites to incorporate these days is the coconut flour, so, sure enough these kofta balls have coconut flour as well.

Ingredients
1½ cups combined, of grated Japanese yam, green papaya, cauliflower
2 chipote in adobo sauce chopped finely
¼ cup coconut flour
¼ cup chickpea flour
salt to taste
1 tablespoon sesame oil
vegetable oil for spraying

Preparation

1. Pre-heat the oven to 430 ° F
2. Combine the grated Japanese yams, green papaya, and cauliflower, and all the other ingredients and knead to a moist dough that can be shaped into balls. (Since grated veggies have enough water, I don't usually add water unless the dough gets too stiff)
3. Spray a roasting pan with oil, arrange the balls, spray oil on top as well and bake for about 20 to 25 minutes till outsides are crispy and insides are moist and well done, not too raw and doughy
4. Serve with dips and chutneys. Or, throw it in simmering pot of curry and serve immediately.

Cauliflower Two Ways

I bought this huge head of cauliflower on a whim last weekend, hoping to use it over the week, a few florets at at time, in different dishes. As I trimmed and cleaned the florets to save them in the fridge, I was thinking about Cauliflower 65 and Roasted Cauliflower and Gobi Manchurian and such that I usually make, wondering if I have shared the other simple ways in which I like to serve up cauliflower as a side...

And that led me to serving up cauliflower in two quick ways that I relish:
1. Hot Chili Cauliflower
2. Lemon Parmesan Oregano Cauliflower

I prefer to par-cook the florets in the microwave with a sprinkling of salt for a couple of minutes while I get the flavors going in the pan. This way, I can just toss the tender florets in with the flavors and have it ready in just a few minutes.

1. Hot Chili Cauliflower

I am sure it is no secret that Sambal Oelek is a staple in my kitchen. Some tomato paste, dry red chilies and sambal oelek come together to flavor the cauliflowers in this presentation.

Ingredients
1 Tbsp vegetable oil
2 Tbsp Tomato paste
2 Tbsp sambal oelek
2 dry red chilies (we had some home-dried chilies from last year's garden)
a few tablespoon of water as needed

3 cups steamed/par-cooked cauliflower florets (I prefer small florets for this rather than huge chunks)

Heat the oil in a pan, add the rest of the ingredients and sautée for a couple of minutes while the cauliflower florets are par cooking.

Stir in the florets and adjust flavors to taste. Garnish with cilantro, chives or spring onions if preferred and serve warm as a side, or with naan or steamed brown rice.


2. Lemon Parmesan Oregano Cauliflower

Some fresh oregano leaves from the garden add a hint of herbal note to this light and flavorful dish. Squeeze as much lemon juice as preferred, or as little. My daughter likes the tangy sourness whereas I prefer a hint of lemon/lime.

Ingredients
½ tsp turmeric powder
3 cups par-cooked cauliflower florets
2 to 4 tablespoon lemon juice
1 or 2 wedges or lemon or lime for garnish and some extra twist
¼ to ½ cup grated Parmesan cheese
1 tsp olive oil
a few sprigs of fresh oregano leaves (or as much ground oregano as preferred)

Heat the oil in a pan, add the turmeric powder,oregano, and par-cooked florets and sautée a bit. Off heat stir in lemon juice and Parmesan cheese. Garnish with fresh oregano leaves and lemon/lime wedges.

Spinach, Cauliflower, Potato Soup with Pumpkin Rounds

Now that wintry weather is here, the sun absconding for months at a stretch, the dinners lean towards hot casseroles, soups, and fresh-from-the-oven rustic breads/rolls/dampers... there is no set combination, really. Whatever I can throw together and we are in the mood for. One of my favorites is meatless Borscht.

Creamy Cheesy Broccoli Soup is a favorite with the kids, along with Sour Dough or Rosemary-Potato Bread. Tomato Florentine with Cheese Bread. Chunky Fusilli/Rotini/Radiatori Pasta with Vegetables Soup and Herb+Olive Dampers.

The quick breads and rolls and dampers come in handy for weeknight meals. And, of course at times, artisan bakers have done the work and I just bring one of their creations home and heat and serve. I found myself addicted to Pugliese bread for a while, along with Borscht...

The Spinach, Cauliflower, Potato Soup here is quick and simple. To cut down on cooking time, I par cook the potatoes in the microwave for about 5 minutes before adding it to the soup.

Ingredients
2 medium potatoes, peeled, diced, par-cooked
2 cups fresh baby spinach leaves
1 cup cauliflower florets
1 tsp turmeric powder
1 tsp Madras Curry powder
1 tsp coriander powder
4 cups vegetable broth/stock
2 cups water
½ cup evaporated milk (optional)
salt to taste
arrowroot powder (or cornstarch) as needed for thickening


For the Pumpkin Rounds:
2½ cups flour
3¼ teaspoon baking powder
½ tsp chopped herbs
4 Tablespoon Smart Balance Omega Butter Light (or butter)
1 egg
3/4 cup pureed pumpkin

Preparation

1. Soup: Combine the vegetables (except spinach), broth, water, spices and a tsp of salt in a large pot and bring to a boil; simmer at medium-low heat till cauliflower is tender; adjust seasonings to taste; add the spinach leaves, cover and simmer for a few more minutes; thicken as needed; off-heat stir in the evaporated milk, if using
2. Pumpkin Rounds: Pre-heat oven to 415°F; Cut in the butter into the flour+baking powder to form fine crumbs; Make a well in the center and add the beaten egg and pureed pumpkin, knead the dough till smooth; Roll it out on a dusted surface to about 2-inch thick and cut small rounds; Place in a greased cookie sheet and bake for 15-20 mins till tops are golden and insides are done

Cauliflower 65

Chicken 65 is a popular spicy deep-fried chicken dish that originated in Andhra region of South India some decades ago. This Cauliflower 65 is a vegetarian take on the Chicken 65 recipe, usually served dry with lemon, and some sauce on the side.

The bright red color characteristic of this dish usually comes from red hot chilli powder. Here, keeping the kids (and me) in mind, a few drops of red food color give the dramatic effect without the heat. The sauce is a quick sweet-and-sour sauce with tamarind and brown sugar, flavored with finely diced onions and garlic, and garnished with cilantro.

I like to blanche the cauliflower so it is still crunchy but par-cooked. The batter is a simple mix of corn starch, rice flour and all-purpose flour much like my Vegetable Tempura batter.

Serve with rice or home-made naan.

Ingredients
1 large head of cauliflower, cut into florets
1 tsp ginger-garlic paste
½ cup all purpose flour
½ cup fine rice flour
¼ cup cornstarch (separately to dredge the cauliflower)
½ tsp salt
1 tsp paprika
1 tsp cayenne pepper powder
4 drops of red food color (adjust to desired redness)
1 Tbsp lemon juice
½ tsp baking soda
1 tsp soy sauce
½ cup water (more or less)

oil for deep frying
lime, green chillies, curry leaves and cilantro for garnish

Preparation

1. Blanch the cauliflower florets, drain and set aside
2. Combine the rest of the batter ingredients, adding a little water at a time as needed, and beat to a fine consistency that is not too runny, not too thick
Meanwhile, heat oil in for deep frying
3. Dip the blanched cauliflower florets in the batter and deep fry in batches, drain, keep warm

1. Sauce: For optional sauce to serve on the side, sauté some finely diced shallots or onions, and add ½ tsp tamarind paste, 2 cups water, 1 Tbsp brown sugar and simmer till the sauce reduces and thickens to desired consistency; then add salt to taste. I prefer the sauce not to watery, but not so thick like a pudding either :)

Curry Leaf Kuzhambu

Curry Leaf, known as Karuveppelai in Tamil, is ubiquitous in south Indian dishes either as garnish or as part of spice paste or even on its own in Curry Leaf Chutney.

Kuzhambu/Kozhambu is a south Indian thick and spicy stew served with rice. While Sambar typically has cooked mashed toor dal and vegetables in it to add some body and protein, Kozhambu is typically made when dal and seasonal vegetables are not handy, relying mostly on herbs and such for a bold flavor - garlic (Poondu Kozhambu), ginger (Inju Kozhambu), Molagu Kozhambu (Black pepper Kozhambu), Curry leaves as in this Curry Leaf Kozhambu...

I add vegetables to some of the kozhambu I make, but is usually optional... sometimes even some lentils like the Pottu Kadalai Kozhambu or Paruppu Urundai Kozhambu.

And this Curry Leaf Kozhambu features cauliflower, but can be omitted, or substituted with any other favorite vegetable.

Asafoetida is a staple in most south Indian kitchens, a pinch here with tempering, a pinch there in the simmering pot... a small jar of it lasts quite a while in my kitchen, thanks to its strong aroma and taste.

Ingredients
For the Curry Leaf Paste:
1 cup fresh curry leaves, chopped coarsely
1 Tbsp whole black pepper
2 to 4 dry red chilies (fewer if preferred)
1 Tbsp freshly grated ginger (optional)
4 Tbsp dry grated (unsweetened) coconut

For the kuzhambu:
1 cup Cauliflower florets
½ medium onion, finely chopped
1 tsp tamarind paste (I like Tamicon™ paste)
Cornstarch or rice flour for thickening
salt to taste
6 cups of water

Tempering: 1 Tbsp oil, ½ tsp asafoetida powder, 1 tsp mustard seeds, 1 tsp chana dal, 1 tsp urad dal

Preparation

1. Combine the curry leaf paste ingredients together, grind to a smooth paste, set aside
2. Tempering: Heat the oil in a large enough pot for making the kuzhambu, add the chana dal, then urad dal and when they turn golden brown, add the mustard seeds, and when they pop, add the asafoetida
3. At this point, can reserve some of this tempering for garnish or simply proceed with the kuzhambu
4. Add the onions, sautée till translucent, then add the kuzhambu ingredients, (except cornstarch or rice flour), cover and simmer till it is reduced in volume by one-third
5. Add the curry leaf paste, adjust salt to taste and simmer about 5 minutes longer
6. Thicken: mix a teaspoon of cornstarch or rice flour in cold water, add to the simmering kuzhambu, stirring constantly to thicken

Purple Cauliflower and Pear Salad with Raspberry Vinaigrette

Purple cauliflowers are not just beautiful. They are also antioxidants-rich (anthocyanin) vegetables with chockfull of nutrients. I can't seem to pass them up at the farmer's market.

With white cauliflower, I like to roast them, make Gobi Manchurian, or Aloo Gobi, or throw them in soups and salads, even make a cheesy casserole.

With Purple cauliflower, it seems a shame to cook it down and lose some of its nutrients and color in the mix. So, salads seem like a wonderful way to present them. And, this time, rather than toss them in with the usual Romaine lettuce and other salad fixings, I wanted to let the purple cauliflower be the primary ingredient with just a simple balance of flavors and a simple vinaigrette to enjoy it fresh.

Plus, I had just enough pickled asparagus and pickled baby scallop squash waiting to be used up.

The sweet, crisp pear counters the vinegar-soaked asparagus and scallop squash, while the fresh mild purple cauliflower provides texture and balance, with a light vinaigrette of olive oil and lemon juice.

Ingredients
2-3 cups purple cauliflower florets
½ cup chopped pickled scallop squash
4-6 pickled asparagus spears, cut into bite-sized pieces
1 medium pear, sliced
optional: Spring onions, freshly grated Parmesan cheese, dried cranberries, walnuts

Vinaigrette:
4 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1 tsp freshly ground black pepper
1 clove of garlic, crushed finely
salt to taste

Preparation
Simply toss the salad ingredients together, drizzle as much vinaigrette as needed, top with cranberries and walnuts, serve fresh.

Cauliflower & Spinach Yogurt Soup

This cauliflower and spinach dish can be served as a slightly thin but chunky soup or as a fairly thick curry with coconut-rice or naan. What I like about this version is the splash of yogurt to add some creaminess in the end.

Bell peppers, carrots, even potatoes are a great way to make this soup hearty, if preferred.

Ingredients
½ cup cooked/canned) garbanzo beans*
2-3 cups cauliflower florets
2-4 cups baby spinach leaves, cleaned
6 cups vegetable stock**
1 small yellow onion diced finely
4-6 garlic cloves, minced finely
2 Tbsp fresh grated ginger
1 cup diced tomatoes (canned or fresh)
2 Tbsp Madras curry powder
1 tsp cayenne pepper powder
1 tsp black pepper powder
1 cup fat free plain yogurt
chopped spring onion for garnish
1 Tbsp canola oil
salt to taste
* 1 cup if making into a thick curry, reserve half of it for thickening
** or bullion cubes dissolved in water per package directions


Preparation

1. Heat the canola oil in a pot, add the onions, ginger, garlic and sauté till aromatic and onion gets translucent
2. Add the rest of the ingredients, except yogurt, stir well, cover and cook till cauliflower is done but nor mushy; adjust salt to taste
3. If serving as a thick curry, puree or mash the reserved garbanzo beans and cook till thickened to desired consistency
4. Beat the yogurt till slightly creamy, keep handy
5. Before serving, stir in some yogurt to desired proportion (I like a generous ½ cup of yogurt per 2½ cups of soup) and garnish with chopped spring onions

Roasted Cauliflower

We have been eating Boca burgers, Soy dogs, Tofu, Whole wheat wraps, Salads and Soups for a few weeks now so I had nothing interesting to share. But, I found this photo of roasted cauliflower in one of my old folders and realized I haven't posted this recipe yet. And, the photo is one of my early efforts where the bowl takes up most of the space and not the food!

Roasted vegetables are always a treat when done right and eaten hot. This was just a quick pan-roasted cauliflower, using home-made annatto ghee. But, alternately, can be roasted in the oven.

Ingredients
1 head large cauliflower, cut into bite-size florets
1 Tbsp canola oil
1-2 Tbsp annatto ghee
spices to suit your taste - i used a mixture of coriander powder, paprika, chili powder and Madras Curry powder
salt to taste
optional - garnish with cilantro or curry leaves

Preparation

1. blanch or microwave the cauliflower florets and pat dry
2. combine the oil, salt and spices in a container or zipper lock bag, throw the florets in and shake till they are well coated with the spices
3. roasting
   • oven: in a 400°F oven roast in a single layer for about 30-45 minutes or until done to your liking, tossing and turning midway; brush the annatto ghee and finish under the broiler
   • pan: in a hot pan, add the ghee a little at a time as needed and roast the florets, stirring/turning them to roast all sides
4. serve warm with yogurt sauce and rotis, or even with rice

Gobi (Cauliflower) Manchurian

This is one of my favorite Indo-Chinese adaptations. The dish is usually prepared fairly dry, with just a coating of sauce tossed together right before serving to prevent sogginess.

The recipe here is sort of made-up, so, adjust to taste as you like. And, usually, I vary the proportions a bit each time to see if it can get any better, and also because I may not have all the ingredients handy, so I improvise. I happen to like all the variations I have made so far. But, this recipe is fairly standard when I make Gobi Manchurian and thought I'll share it here.

Ingredients
1 head of cauliflower, cut into florets
1 cup rice flour
salt to taste
1 cup oil for shallow frying

for the sauce:
2-3 green chilies, sliced thin
1 medium onion sliced thin
1 small red bell pepper, chopped
2-3 cloves of garlic, crushed or minced
2 Tbsp light soy sauce
1 Tbsp tomato paste
2-3 Tbsp plain white vinegar
2 Tbsp sambal oelek
¼ cup water
corn starch as needed for thickening

Preparation

par-cook the cauliflower florets in the microwave, pat dry, sprinkle some salt and keep handy

heat oil in a medium shallow pan for shallow frying the cauliflower florets

add some salt to the rice flour, dredge the cauliflower florets with the flour and shallow fry in batches till golden brown on the outside; remove with slotted spoon and place in a paper-towel lined plate

sauce: heat a few tablespoon of oil in a large sauce pan, sauté the onions and garlic, add the bell peppers, then all the sauce ingredients and let them simmer till flavors combine and sauce thickens

combine the shallow-fried cauliflower with the sauce, stir well, garnish with some slit chilies

Serve hot with hot rice.

Fried Cauliflower (Gobi) in Manchurian-Orange sauce

This is just my version of manchurian sauce as the original manchurian sauce is supposed to be a secret recipe and I didn't try to find it. I've tried to get the flavors from staples I have in my kitchen. This recipe is open for a lot of variation and experimentation with the sauce flavors.


Ingredients
For the sauce
4-5 Tbsp tamarind concentrate
1/2 cup soy sauce
2 Tbsp worcestershire sauce
4 Tbsp no-HFCS tomato ketchup
1 tsp white pepper powder (less if you like, adjust to taste; can substitute black pepper powder)
3-4 Tbsp plain white vinegar
5-6 Tbsp of pounded ginger-garlic-dry-red-chilies mixture (dry red chilies here are optional)
2-4 tsp orange zest (more if you like the orange flavor)
1 Tbsp corn starch
1 tsp brown sugar (optional)
2 cups (about 12-16 oz) water

For the batter
either use packaged tempura mix
or make a thin batter of your choice
or combine
1/2 cup chickpea flour (besan)
1/2 cup rice flour
2 Tbsp corn starch
salt to taste
water as needed to make a thin batter


1 medium head of cauliflower, cut into florets- yields about 4 cups of florets
3-5 fresh mild green chilies, cut into 1 inch pieces (optional)
1 green or yellow bell pepper, chopped (optional)
3-4 cups canola oil for frying (depends on the pot used for frying)
3-4 Tbsp canola oil for sauteeting
chopped cilantro and sliced green chilies for garnish

Preparation

1. add enough oil in a pot for frying, and let it heat up to 350°F
2. meanwhile, make the batter in a good sized bowl
3. add the cauliflower florets and green chilies to the batter in the bowl and coat all the florets uniformly and set aside
4. set aside a plate/dish with a few paper towels for draining the fried cauliflower
5. Sauce: in a separate saucepan, mix all the ingredients except corn starch for the sauce and bring it to a boil, turn down the heat and let it simmer on low till flavors meld
6. By now oil should be ready for frying; without crowding the pot, fry in batches the florets coated with batter (and chilies, if using them) till they are crisp and golden brown; drain and collect on the paper towel lined dish in step 4
7. taste the simmering sauce and adjust the flavors - add more pepper powder or soy sauce as needed; if too salty, balance with more sour or sweet flavors using tamarind pulp or vinegar or brown sugar
8. add the chopped pepper to the sauce, if using, and simmer till peppers are softened
9. in a small bowl, dissolve the corn starch in enough water to form a thin paste, no lumps; add the corn starch paste to the simmering sauce and stir to thicken the sauce; (add a little at a time and stir constantly to make sure sauce consistency is not too thick)
10. add the fried cauliflower (and fried chilies, if using them) to the simmering sauce and stir gently till well incorporated
11. Off heat, garnish with chopped cilantro and sliced green chilies; serve warm with cooked jasmine rice