Why cauliflower is hotter than Jennifer Lawrence - Spicy Cauliflower Couscous Recipe

Have you noticed that cauliflower is hotter than Jennifer Lawrence these days? They are constantly being splashed across the news - Jennifer and cauliflower - but honestly, I've see more cauliflower lately than JLaw. Why? Why? Why?

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.

Ingredients

1 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

Instructions

1. Working in batches, pulse the cauliflower 8- 10 times until the consistency of couscous or rice - you don't want mush!
2. Place the cauliflower in a large bowl and mix in all of the spices.
3. Place a large saute pan over medium high heat.
4. Add the oil.
5. Once hot, add the onions, pepper and carrots. Saute for 3-4 minutes.
6. Add the chopped garlic cloves and the cauliflower.
7. Saute for another 5 minutes until heated through.
8. Sprinkle with parsley.
9. Serve.

Cream of Cauliflower Soup

The two vegetables my kids will never turn down are broccoli and cauliflower. In fact one of them is sure to be on our dinner plates every night of the week (well, maybe not pizza nights!).

Usually, we just steam cauliflower or occassionally roast it. Until I tried this recipe I had not made cauliflower soup. But I will be putting this on our menu more often! I even liked it before added the bechamel sauce so you could leave it out if you want to make it even healthier! Personally, I like the creaminess that the sauce adds.

Cauliflower
When you buy cauliflower, make sure you pick one that is creamy white, whose head is tight and one in which the bud clusters are not separated. Cauliflower with dark spots should be passed by, as well as those in which small flowers appear.

Store uncooked cauliflower in the refrigerator preferably in a paper plastic bag. It should remain fresh for to a week.

Did you know?
Cauliflower, a cruciferous vegetable which means it is in the same plant family as broccoli, kale, cabbage and collards.

Cauliflower is an excellent source of:

• vitamin C,
• vitamin K, and
• folate.

It is also a very good source of vitamin B5, potassium, and fiber. Additionally, it is a good source of protein, phosphorus, magnesium, vitamin B1, vitamin B2, vitamin B3, and iron.

It is definitely a nutritional power house!

Ingredients
2 tbsp oil
1 small onion, finely chopped
3 stalks celery, diced
1 small carrot, grated
1 head cauliflower, 1.5-2 lbs, separate into small florets or chop
6 c vegetable stock
1 bay leaf
1 tsp dried tarragon
1 tsp dried thyme
1 tsp garlic powder
1 tsp freshly ground pepper
1/4 c unsalted butter
2/3 c flour
3 c 2% milk, hot
1 tsp salt

What to do

• On low, heat oil in a large pot.
• Add onions and cook until transparent. You do not want to brown them!
• Add celery, carrots, and cauliflower.
• Stirring frequently, cook 15 minutes.
• Add stock, tarragon, thyme, garlic, bay leaf and pepper.
• Season to taste with salt.

Prepare béchamel sauce.

• On low heat, melt butter in saucepan.
• Add flour, stir and cook until a froth forms. Cook 2 minutes.
• Remove from heat, and add the hot milk.
• Whisk to blend.
• Put back on moderately high heat and whisk until sauce comes to a boil.
• Whisk for another minute.
• Remove from heat and add salt.
• Add béchamel sauce to soup.
• Cook for another 10 minutes.
• Remove bay leaves.
• You can serve as is or use a hand blender to puree some of it for a smoother consistency.

Indian-Italian Vegetable Stew

I was craving cauliflower and curry the past few days. Luckily, while waiting in a doctor's office (has anyone not waited in a doc's office?!) I came across a Canadian Living magazine that incorporates both ingredients! With a little tweaking and using what I had on had this is the result. The spaghetti sauce and curry does seem a bit of an odd pairing but it works quite well. Tomorrow I'll put it over a bed of Jasmine rice but tonight it was delicious on its own.

Adapted from a Canadian Living Recipe:

Ingredients
1 head of caulifower
3 cups butternut squash
1 small zucchini
2 large carrots
1 medium red onion 
1 tsp mustard seeds, optional
2 tbsp Indian curry paste (I enjoy Patak's brand)
645 ml Newman's sphaghetti sauce
2 tbsp balsamic vinegar
2 tbsp brown sugar
540 ml (19oz) can of chickpeas, drained
1/2 cilantro, chopped
2/3 cup water

Method
1. Chop caulifower into small florets.
2. Cube squash (or purchase precut, to save time!)
3. Slice zucchinis and carrots into baby finger sized pieces.
4. Chop onion.
5. Set large pot or dutch oven over medium heat. Add a bit of oil.
6. When oil is hot, add onion and saute for 3 minutes.
7. Add mustard seeds and stir for 30 seconds till they start to "pop".
8. Add curry paste and stir for 1 minute.
9. Add tomato sauce, water, vinegar, sugar and all remaining vegetables.
10. Bring to a boil.
11. Reduce heat and cover, and simmer on medium-low heat for additional 20 minutes or until vegetables are tender.
12. Add chickpeas and simmer for additional 5 minutes.
13. Serve. Sprinkle with cilantro, if desired.

Makes 8 cups.

Nutritional Info per cup
Calories: approx 185
Fat: 3g
Carbs: 34 g
Fibre: 7 g
Protein: 8 g

Notes: When I want even more protein in this dish, I'll add chicken or fish. Also, if available, accompany the meal with papadums (a thin Indian crispy cuisine sometimes described as a cracker or flatbread) which I usually buy prepackaged at the local grocery store.

You can also substitute lentils for the chickpeas, if desired.




papadum...mmm