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.

Adobo-Peach Salsa

Adobo-Peach Salsa

I love the peach and adobo mix of flavours in this salsa - sweet and spicy! 

I usually make this with fresh from the garden red peppers but occasionally use roasted peppers. I prefer the raw, fresh ones as it gives a better bite and fresh taste. I also sometimes add part of a chipotle that comes with the adobo sauce but this time all I had was the sauce. I think the sauce added lots of flavour and just enough heat but I know there are readers out there that love a higher heat level!

Ingredients

2 peaches
4 medium tomatoes
1 red or yellow peppers
1-2 tbsp adobo sauce with or without chipotle
1/2 red onion
1 lime, juiced
salt
pepper
1 bunch of cilantro, chopped (optional)

Instructions

You have two ways of putting this together:

1. Skin the peaches as per below. Chop everything by hand, throw it in a bowl, add the juice and spice and stir it all together.

or

2. Skin the peaches by placing them in boiling water for 30 seconds. Remove the peaches and carefully remove the skin. Cut into sections and throw away the pit. Quarter the tomatoes. Throw the peaches, and tomatoes in a food processor and pulse them until they are the desired size. Place them in a large bowl. Then reuse the processor bowl and do the same thing for the peppers and onions. Throw them into the tomato bowl. Add the rest of the ingredients and combine. Season with salt and pepper.

I find the food processor method easier but it does make for more dish washing. The reason I don't throw everything into the processor at once is that the harder veggies will take longer to chop to the desired size. By that time the tomatoes and peaches will be pulp and not recognizable.

Place in refrigerator for up to 12 hours so flavors can come together. Also, good as soon as it is mixed!

Chipotle Chocolate Oat Cake

You can see the oaty goodness in every bite. And a hint of chipotle heat sneaks up on your taste buds too.

I love oats. I love chocolate. I love chipotle. I love this cake! It combines all of these things into one delicious, not too sweet dessert that leaves a little heat in your mouth that makes you go back for more.

It's great on its own or with frosting and sprinkles. You can up the chipotle to 1/2 tsp if you can take the heat!



My 7 year old (& future food blogger) getting in on the action! So cute.

Ingredients
1/2 c butter
1 c boiling water
1 c large flake oats


1-1/4 c brown sugar
2 eggs, slightly beaten
1 tsp vanilla


1/4 c cocoa powder
1 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp chipotle powder


What to do

• Preheat oven to 350 degrees F
• In large bowl, combine oats, butter and boiling water.
• Let stand 10 minutes, stirring a few times
• Stir in eggs, sugar and vanilla.
• In small bowl, sift flour, cocoa, chipotle, salt, baking powder, baking soda and cinnamon.
• Add to oat mixture and mix to combine.
• Pour into a greased 8x8 pan.
• Bake 30-35 minutes until wooden tooth pick comes out clean.
• Cool completely.
• Frost anyway you like!



Sprinkles add a dash of happiness to any cake!



Spicy Miso Grilled Chicken

I love spicy foods, especially dishes that have more than just that hot, make you sweat kind of heat. The really great spicy dishes have a depth of flavour and heat levels that change as you enjoy them. I think this miso grilled chicken qualifies.

This marinade would also be amazing with pork.

Adapted from a Men's Health recipe

Ingredients
8 skinless, boneless chicken thighs
2 chicken breasts
3 tbsp sirachi sauce (hot sauce)
2 tbsp vegetable oil
1/2 c white grape juice (apple juice works too)
1 tbsp honey
1 tbsp red miso
1 tbsp grated fresh ginger
4 cloves of garlic, chopped
1 tsp salt
1 c water
1 onion, halved and thinly sliced
6 green onions, chopped

 What to do

• In a bowl, combine all ingredients EXCEPT chicken, and both kinds of onions.
• Mix well (the miso usually requires a bit of extra attention to make sure it mixes completely).
• Pour half the mixture into a large ziploc.
• Add half of regular and green onions to the bowl and the other half into the bag.
• Cover and place the bowl in the fridge.
• Place the chicken in the ziploc with the marinade mixture.
• Seal and refrigerate for at least 2 hours but preferably overnight.
• When ready to grill chicken, remove marinade in the bowl and place in a small pan.
• Simmer over medium-low heat for about 20 minutes. If desired, use a hand blender to blend in onions and make sauce thicker.
• Meanwhile, oil BBQ grill and heat to medium high.
• Grill chicken until nice grill marks have formed and chicken releases easily. (5 minutes for thighs; 8 minutes for breasts). Throw away marinade in bag.
• Flip chicken and cook 5-10 minutes more. Make sure chicken is cooked to internal temp of 170 degrees F.
• Remove from grill and rest for 3-5 minutes so juices redistribute within chicken.
• Use cooked sauce for dipping or drizzle over chicken.
• Makes 4-6 servings.

Jerk Chicken

Jerk chicken is not a dish I have cooked before but since I do like food with heat and spice, it seemed like a great idea when I came across a recipe for it in a Men’s Health magazine.

I love the depth of flavour and well-rounded heat this jerk marinade provides. It is definitely hot but not tear jerking hot. Instead, it coats your taste buds with a warm, full-bodied heat that allows you to also taste the nutmeg and other spices. I served it with whole wheat couscous with black beans and grilled pineapple. Just in case the heat was too much for some, I also added raw pepper slices and tzatziki on the side.

Adapted from a Men’s Health recipe.

Ingredients

6 half-breasts of chicken (or 3 full breasts cut in half)

Jerk Marinade
10 green onions, roughly chopped
4 habaneras, roughly chopped
5 cloves garlic
½ cup vinegar
3-1/2 tbsp kosher salt
¼ cup vegetable oil
4 tsp allspice
4 tsp cinnamon
2 tsp nutmeg
1 tbsp dried thyme
1 tbsp freshly grated ginger root
1 tbsp brown sugar
2 tsp ground pepper


What to Do:
Throw everything but the chicken into a blender and puree until smooth. You will have made about two cups of jerk mix. If making less than half a dozen chicken breast, pour 1 cup of it into a container and refrigerate or freeze for future use.

Place chicken into a zip-loc bag. Pour one cup of sauce over chicken. Close bag and squish mixture around chicken until well coated. Place in fridge overnight or for 12 hours.

When ready to cook, preheat grill to med high heat. Grill breasts until cooked and when pierced all juices run clear. It will take approximately 15 minutes but use a meat thermometer to ensure proper cooked temperature. Do not overcook though or chicken will be tough.


Remove from grill, cover with foil and let sit for 5 minutes.


Serve.