spicing up my cauliflower week



During yesterday's mad dash through the grocery store, I swept up cauliflower.  I wanted something veg-heavy to take to work for lunch and I'd been craving the ol' albino broccoli!  I didn't have much of a plan for it, but I did have a ton of caramelized onions leftover from the scavenger hunt I did this past weekend...


mise en place.. minus sesame seeds

I found this recipe for spicy cauliflower with sesame seeds on 101 Cookbooks (which they adapt from Reza Mahammad's cookbook Rice, Spice, and all Things NiceSo I guess you might say this is a dish twice removed from its original form.

After the cauliflower steams and cooks under the lid, I removed
it and caramelized the florets until golden-brown

Spicy Cauliflower with Sesame Seeds
serves 3-4

1 head of cauliflower, thinly sliced
1.5 T extra virgin olive oil
It calls for two yellow onions but mine were already caramelized and I think I went very heavy on the onions...
1 jalapeno, finely chopped
1.5 tsp cumin seeds
1.5 inch piece of fresh ginger, peeled and grated (thank God for Microplanes)
several pinches of turmeric
sea salt to taste
2 dried red chiles, stemmed/seeded/sliced
2 t sesame seeds
2 cloves garlic, minced
fresh cilantro to taste (garnish)

1. Heat the oil in a large skillet over medium-high heat.  Add the cumin seeds and cook until they begin to crackle, just 30 seconds or so. Stir in the onions, along with the turmeric and a few pinches of salt. Cook, stirring often, until the onions caramelize a bit and turn lightly golden, roughly 7 - 10 minutes.
2. Add the red chiles, sesame seeds, garlic, chopped jalapeno, and half of the ginger. Continue to cook for another minute. Add the cauliflower and stir well. Cover the pan and cook the cauliflower over low-medium heat for 3 - 5 minutes, until just tender.
3. When the cauliflower is nearly cooked, remove the lid, increase the heat, slightly caramelized the cauliflower until it is golden-brown.  Add remaining ginger. Salt to taste, sprinkle with cilantro and enjoy.  (I served mine over brown rice)

Step-skipper: I love having already-caramelized onions in the fridge!