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The Cauliflower Cult

Cauliflower is having a moment. The cruciferous darling of the culinary scene is starring on restaurant menus everywhere the realm — and Israeli cooks can take the credit score. the craze all started with superstar chef Eyal Shani’s a good deal-cherished and lauded entire roasted cauliflower. Then mega-superstar chef Yotam Ottolenghi took it to the next level together with his commonplace Cauliflower Cake.

The style went mainstream with cauliflower crust pizza and dealer Joe’s cauliflower “rice.”
each time Rachel and i see pals, we’ll plan dinner at Shiloh’s Steak apartment on Pico Boulevard as a result of we’re just absolutely enthusiastic about its roasted cauliflower and tahini.
regarded a dietary superfood, cauliflower is prosperous in protein, fiber and vitamins B and C. The compounds general to all cruciferous vegetables (broccoli,cabbage, kale, Brussels sprouts) give protection to cells from DNA hurt. With all the keto, paleo and gluten free diets obtainable,cauliflower is the right vegetable at the correct time.
Rachel and that i like to include this versatile vegetable on our menus in soups, stews and vegetable purees. Rachel’s favourite cauliflower recipe, Karnabit Frita, evolved from two notable cooks: her better half's mother Becky Sheff and celebrated Sephardic cookbook writer Stella Hanan Cohen. both girls dip the cauliflower florets in egg and flour (or matzo meal for Passover), then fry. in the Rhodesli tradition, Becky Sheff bakes the cauliflower smothered with a tangy, lemony tomato sauce. Cohen makes a Karnabit Frita stew; she adds tomato sauce, potatoes, celery, carrots and spring onions and simmers on the range. always served over rice, this dish nonetheless elicits drools of enjoyment from friends in the Ladino neighborhood.
My Curry-Roasted Cauliflower borrows from a staple of Indian delicacies, the magical pairing of curry and cauliflower. Roasting makes the cauliflower crisp and the spices add a rich, nutty depth that amuses the palette. The garbanzos and cashews add a meaty texture. Serve it sizzling over rice or as a vivid salad garnished with cilantro and parsley.
CURRY-ROASTED CAULIFLOWER1 head cauliflower, reduce into florets1 15 1/2-ounce can garbanzos, drained4 tablespoons additional virgin olive oil1 tablespoon curry powder1 tablespoon turmeric1 teaspoon garlic powderSalt, to tastePepper, to taste1 cup cashews1/2 bunch sparkling Italian parsley, minced, for garnish1/2 bunch fresh cilantro, minced, for garnish
Preheat oven to 425 F.
Line baking sheet with parchment paper.
In significant bowl, toss cauliflower florets and garbanzos with oil and spices.
prepare on baking sheet in single layer.
Bake until cauliflower is gentle, about 25 minutes.
Add cashews and toss.
Garnish with veggies, if serving as a salad.
Serves 12.
1  colossal head cauliflower
For coating:
1/2 cup all-purpose flour2 eggs, calmly crushed
For sauce:1/four cup olive oil1 significant onion, chopped3 stalks of celery, sliced1 huge potato, diced1 cup tomato sauce1 cup water or vegetable stockJuice of one lemon (2-3 tablespoons)Salt, to tastePepper, to tasteRinse and trim cauliflower.
Soak in boiling salted water for five minutes, then reduce into florets.
Roll florets in flour, then dip in egg.
In deep frying pan, heat oil and fry florets until golden on all sides.
Drain on paper towel.
Preheat oven to 350 F.
In huge pot, sauté onion until delicate.
Add sliced celery, diced potato, tomato sauce, vegetable stock or water.
Simmer for quarter-hour.
Pour sauce into baking dish, then add fried cauliflower.
Pour lemon juice over appropriate and sprinkle with salt and pepper.
cover with foil and bake for half-hour.
find and brown for 10 minutes to thicken the sauce and crisp florets.
Serves 12.
Sharon Gomperts’ family hails from Baghdad and El Azair, Iraq. Rachel Emquies Sheff’s family roots are Spanish Moroccan. regularly occurring because the Spice women, they collaborated on the SEC food group and group cooking courses. visit them fb at SEC meals.