Friday, December 23, 2011

Fun with Cauliflower

A favorite hack in the Paleo community is to make rice using cauliflower. Its white like rice and has a similar texture so it can be an excellent substitute to serve alongside the rest of your grain-free meal. Using a box grater or the grater attachment of your food processor is a simple way to turn cauliflower into a rice lookalike.

Just think of all that you can do with a head of cauliflower. Its sturdy texture gives it enough umph to be turned into a steak. Puree it, add some liquid, and you'd think you had mashed potatoes. Pulse it in the processor and you may notice that it looks more like cous cous than long grain. If we have cous cous, than we can make tabbouleh.

Go grab the grape leaves. This Middle Eastern staple salad, traditionally made with bulgur, is loaded with fresh herbs, citrus, and the wonder-spice za'atar. Za'atar is a blend made with sesame seeds, sumac, salt, and sometimes thyme or basil. In the summer months, try this recipe the more traditional way with tomatoes and cucumbers. In the winter months, go with dried fruits and maybe even (pine) nuts. Try a mixture of dried fruits like apricots, figs, or currants. Preserved lemons would also be a great addition.

Cauliflower Tabbouleh

adapted from Aaron Chambers' recipe

1 head cauliflower, cut into florets

1 small shallot

1 lemon, zested with a microplane and juice

2 cloves of garlic, minced

1/4 cup golden raisins, chopped

2 tsp za'atar

5 tblsp olive oil

2 tblsps each chopped cilantro, parsley, mint

Working in batches, pulse the cauliflower florets in a food processor until the consistency of cous cous. Something like this:

Heat 2 tablespoons of oil in a skillet and cook the shallot and garlic until translucent. Add the cauliflower and cook for several minutes until it has softened and lost its pungent, raw odor. Add more oil, if necessary, to keep it from sticking. Season with salt and pepper.

In a large bowl combine the raisins and lemon zest. Add the cauliflower mixture to the bowl and stir to combine. Fold in the fresh herbs.

In a small bowl whisk the juice of half the lemon, the za'atar, and the remaining olive oil. Pour this over the cauliflower mixture and combine. Season with salt and pepper to taste.

Chill the tabbouleh in the refrigerator for several hours before serving to let the flavors meld. Fluff with a fork and serve alongside fish or lamb.

6 comments:

Rob Johnson said...

Looks delicious! What a great taste mouthfeel this must have, thanks!

milecar said...

Making it possible to still enjoy food, feeling more energetic with the body shape desired. It can be done for all body sizes and will allow those clothes that used to fit, fit health centres in the UK. No more then 3 sessions are usually required

Florescaroly said...

French food dictionary was then but these days help is on hand with a neat little pocket book called The A-Z of French Food - Dictionaire Gastronomique Francais-Anglais which comes highly recommended by Hub-UK.

Olaguelegra said...

Paul Wasserman–son of French food dictionary wine importer Becky–has just launched EatDrink, a company that sells gorgeous reprints of old wine books like 1927's Bouquet (above) by G.B. Stern, which follows a couple's journey through the vineyards of France.

milecar said...

French food dictionary balanced in my palms, like a slab of slate flecked with twinkly mica. The weight felt substantial. It smelled like an animal in the forest. Pulling back a page, I'd realized I'd not had a real book experience in ages. I've become careless with books, viewing them as throwaways, like H&M clothing. I've been guilty of sacrilige. I've marked them up, hard covers too, with pencil, pen even, as if knowing the sufferable truth; modern books are defamable.

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