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MORE CAULIFLOWER RECIPES.....
VEGETABLE "FRIED RICE" WITH TERIYAKI BUTTERNUT SQUASH
This simple recipe is a perfect example of how few ingredients such as nama shoyu and toasted sesame oil can add instant ethnicity to a dish
4 cups cauliflower rice
1 cup broccoli florets
1/2 cup celery, finely diced
1/2 cup carrot, finely diced
1/2 cup fresh corn kernels
2 scallions, thinly sliced
2 tablespoons nama shoyu
1 tablespoon toasted sesame oil
1 teaspoon sesame seeds, optional
Combine all ingredients in a large bowl and let sit for the flavors to meld.
TERIYAKI BUTTERNUT SQUASH
4 cups cubed butternut squash
1 tablespoon minced ginger
1 tablespoon minced garlic
1 scallion, chopped
2 tablespoons nama shoyu plus 2 tablespoons water
1 teaspoon toasted sesame oil
Preheat oven to 400º. Toss all ingredients together and place in a single layer on a parchment lined baking tray. Bake for 25 to 30 minutes till butternut squash is soft.
(You can also add the sesame oil AFTER you bake the butternut squash)
TOMATOES STUFFED WITH CAULIFLOWER "COUSCOUS"
I prefer to use Cauliflower "Rice" for this dish because, unlike real couscous, which is made out of grains, the cauliflower absorbs all the flavor of the other ingredients without becoming soggy.
3-4 cups Cauliflower "Rice"
1 medium tomato, chopped and strained
1/2 bunch parsley, chopped
2 scallions, chopped
1 garlic clove, minced
1/2 lemon, juice and zest
1 tablespoon capers
Salt and pepper to taste
4 round tomatoes
2 ounces crumbled goat feta, optional
In a large bowl, combine all the ingredients for the couscous. Hollow out tomatoes by cutting off the top 1/2 inch, and removing most of the pulp. Place upside down on a clean kitchen towel to absorb excess moisture. Stuff with couscous and top with crumbled goat feta if desired.
CAULIFLOWER COUSCOUS WITH POACHED EGGS IN MATBUCHA SAUCE
Or just make a bowl of cauliflower couscous and eat with poached eggs in the matcbucha sauce for a complete dinner meal....
The matbucha sauce is from last week's Cauliflower pizza. Thin out 1 cup of the matbucha with 1/4 cup water, bring to a simmer in a pan and crack to eggs in the middle. Cover with lid and poach in the sauce until yolk is no longer runny, 4 to 5 minutes.
STUFFED ACORN SQUASH WITH SHREDDED COLLARD GREENS
1 medium acorn squash, halved and seeds removed
1/2 cup All-Purpose Vegetable Stock (see page 00)
1/ 4cup chopped carrot
1/ 4cup chopped onions
1/ 4cup chopped celery
1 teaspoon chopped oregano
Pinch of crushed red pepper flakes
1/2 bunch collard leaves, de ribbed and cut into a chiffonade
1. Preheat oven to 400ºF. Place the acorn squash halves flesh side down on a parchment-lined baking pan. Roast for 25 to 30 minutes until the flesh is soft when pierced with a fork.
2. Meanwhile, bring the vegetable stock to a simmer in a medium-size pot. Add the carrots, onions, celery, oregano, and red pepper flakes. Cover and let simmer gently for 5 to 8 minutes until the vegetables are slightly soft but still al dente.
3. Add the collard leaves to the pot, cover, and let steam for 2 minutes until wilted and bright green. Season the vegetables with salt and pepper as desired.
4. Stuff each acorn squash with half of the vegetables and serve.