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Whole 30, Day 15: Cauliflower

Monday, April 22, 2013

It's Whole 30, Day 15 and today's veggie is: Cauliflower

The humble cauliflower is a central ingredient in a lot of primal/paleo fare. Its name has become synonymous with "rice" and "mashed potato". This white, nobly crucifer lends itself well to spicy dishes with Indian flavours... aloo gobi anyone?



I love to use cauli in Upside-down Curry (see my blog of the same name). It also roasts well and purees well, alone or together with other brassicas. Don't be too hasty to discard those outer leaves and stalks, either! They are completely delicious when cooked, especially in stews and casseroles.

Today's recipe was adapted by Crisper Whisperer and featured on www.seriouseats.com.

Andrew Carmellini's Cauliflower

Ingredients:
1/2 cup hazelnuts
3 tablespoons unsalted butter or ghee
1/2 medium head cauliflower, cut into small florets
4 fresh sage leaves, julienned
Kosher salt and freshly ground black pepper
1 medium firm-ripe Bosc pear
1 tablespoon chopped fresh flat-leaf parsley

Directions:

Set heavy 12-inch skillet over medium heat. Pour in hazelnuts. Cook, shaking the pan occasionally, until skins have turned dark brown in spots and begun to split, about 15 minutes. While hot, carefully pour hazelnuts into center of clean dishtowel. Rub together to remove skins. When hazelnuts are cool enough to handle, finely chop and set aside.

Wipe out skillet to remove any hazelnut bits. Set over medium-high heat. Add butter and cook until bubbly and beginning to turn brown. Add cauliflower, sage, chopped hazelnuts, and a few generous pinches of salt and pepper and cook, stirring occasionally, until cauliflower is tender and has caramelized in spots, 10 to 15 minutes.

Quarter and core pear and slice thinly. Add pear and parsley to cauliflower mixture, stir to distribute, and taste for seasoning. Serve warm or at room temperature.


Previous posts in this series:
Whole 30, Day 1: Leeks
Whole 30, Day 2: Peppers
Whole 30, Day 3: Celeriac
Whole 30, Day 4: Turnips
Whole 30, Day 5: Spinach
Whole 30, Day 6: Aubergine/Eggplant
Whole 30, Day 7: Broccoli
Whole 30, Day 8: Mushrooms
Whole 30, Day 9: Cabbage
Whole 30, Day 10: Carrots
Whole 30, Day 11: Fennel
Whole 30, Day 12: Sweet Potatoes
Whole 30, Day 13: Chicory
Whole 30, Day 14: Asparagus
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  Member Comments About This Blog Post:

MARYJOANNA 4/23/2013 5:18AM

  Cauliflower is so tasty and I love it with other vegetables mixed in.

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TCANNO 4/23/2013 4:56AM

    Oh I love cauli's and use a loot of them. I love them with cheese and tomato



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TAWDRYELEPHANT 4/22/2013 5:31PM

    Hazelnuts and cauliflower: yum. Pears and hazelnuts: also yum. Pears, hazelnuts, AND cauliflower?: this I must try!

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WOUBBIE 4/22/2013 2:02PM

    Yum!

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BEJOYFULL 4/22/2013 1:00PM

    Thank you for sharing the information you have on cauliflower. Your post taught me many things I didn't know about cauliflower. I can't thank you enough!

emoticon Thanks for the info.

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