The price! Everyone is talking about the price of cauliflower. Last week a head of the white coniferous was selling for $7.99 - for one piddly head!
Thankfully, a secret stash of the vegetable must have been unearthed as the price came down quite a bit at my local vegetable market - two heads for $4! Even though they aren't my favorite veggie, I grabbed four! I just had to figure out what to do with the cabbage cousin. I thought given their status of late, I had to do something more than serve them raw with ranch dip or steam them until they were limp.
This recipe has a tonne of flavour, and not a lot of calories. It reminds me of couscous without the all the carbs and calories. Did you know an entire head of cauliflower (5 inches wide) has less than 150 calories???
I added a little bit of oil to saute the onions, peppers and carrots but that's it. Spices are key in this recipe. I've listed what I use but if you hate cumin - don't add it! Add more (or less) chili powder. Kick up the curry, if that is what you like. Be generous in what you add - build up your favorite flavours.
You can add other veggies, if you like. Or add beans, meat, prawns or parmesan cheese! The choice is yours.
Here's hoping cauliflower's lower price is here to stay because I'd love to keep this dish on the menu at our house!
Now excuse me, I have to go watch "Joy" - JLaw rules.
One of my new favorite ways to eat this as a quick dinner is to slice open a pita, spread hummus on one side and then add a scoop of spicy cauliflower (warm or cold). Roll it up and eat! You could use a lettuce leaf if you want more crunch and fewer carbs.
Ingredients1 tbsp oil
2 small heads of cauliflower, cut up in small to medium sized pieces
1 small onion, diced
1/2 yellow pepper, diced
2 medium carrots. diced
2 garlic cloves, chopped as small as possible
1 tsp salt
1 tsp ground pepper
3/4 tsp chili pepper
1 tsp smoked paprika
2 tsp curry powder
1 tsp garlic powder
1 tsp onion powder
2 tsp coriander
1/2 tsp sumac
1 bunch Italian parsley, chopped
- Working in batches, pulse the cauliflower 8- 10 times until the consistency of couscous or rice - you don't want mush!
- Place the cauliflower in a large bowl and mix in all of the spices.
- Place a large saute pan over medium high heat.
- Add the oil.
- Once hot, add the onions, pepper and carrots. Saute for 3-4 minutes.
- Add the chopped garlic cloves and the cauliflower.
- Saute for another 5 minutes until heated through.
- Sprinkle with parsley.