A diet rich in a variety of fruits and vegetables is generally recommended for optimal health, but that can be a challenge in our region during the dead of winter. The good news is that with some effort, we can find locally grown and stored produce at area markets.
One such example is the versatile cauliflower.
Harvested in late fall, this hardy cruciferous vegetable packs a nutritious punch. Rich in antioxidants, a one-cup serving of cauliflower also delivers 73 percent of the daily value (DV) of Vitamin C, 19 percent of our Vitamin K, 15 percent for folate, 12 percent for Vitamin B6 and 11 percent of our fiber needs.
And best of all, its relatively mild flavor gives cooks a blank slate. I’ve been experimenting with cauliflower in different ways, lightening up hearty winter meals with cauliflower as a second vegetable dish in place of rice or pasta. I then repurpose the preparation to provide a second or third dish meal — economical, efficient and healthy. Here are some of my recent discoveries.
This preparation provides a lovely bed for roasted fish or meat with just about any sauce or seasoning. Use it in place of rice or noodles, and you won’t miss the starch. Note, the recipe makes about eight servings, but I only needed two for my dinner that night. This gave me plenty of leftovers to use in the recipes that follow.
1 head cauliflower,
leaves and bottom stem removed (core can be used in recipe)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 to 1/2 cup vegetable broth or water
Cut the cauliflower into small-sized chunks that will fit in a food processor. Using a grating blade, run the pieces through the machine to form “rice.”
In a large skillet, heat the olive oil, salt and pepper on medium; add the cauliflower rice. Stir to coat, add ⅓ cup of broth, lower the heat and cover.
Cook, stirring frequently, until the cauliflower is softened and cooked through, about 10 minutes.
Note: You may need to add water or broth if the cauliflower is sticking to the pan during the cooking process.
Makes four pancakes
As it turned out, my rice was too wet to mimic anything like bread, but the result was delicious anyway. I melted cheese on my pancakes, which was sublime, but there is no limit to what you could do with these versatile and healthy discs.
Solo, they would be a wonderful light meal or side dish, but they would also be a worthy bed for beef stew, chili or any type of chicken or fish dish.
2 cups cauliflower rice (recipe above)
2 tablespoons canola or vegetable oil
In a medium bowl, mix the rice with the eggs.
In a large skillet, heat the oil on medium heat.
With wet hands, form the rice mixture into patties and carefully place them into the hot oil.
Cook the pancakes for about three minutes until slightly browned, then carefully flip them. (They are fragile.) Cook the second side until browned and serve immediately, as desired.
Curried Cauliflower Soup
Serves two as a main dish or four as a starter or part of a meal
This soup was another creation made specifically to use up the surplus of cauliflower rice. If you want to go straight from fresh cauliflower to soup, simply use four cups cauliflower florets, cook the soup 15 minutes longer, and puree with an immersion or traditional blender before serving. If you are seeking a cream soup, add half-and-half or cream before serving and heat through.
2 tablespoons butter, margarine or oil
1 onion, diced fine
3 cups cauliflower rice
3 cups vegetable stock (or more, if thinner soup is desired)
1 tablespoon curry powder (or more to taste)
Salt and pepper to taste
Optional: 1/2 cup half-and-half or heavy cream
In a medium pot, melt the butter and add the onions, salt, pepper and curry powder. Cook over medium until the onions are soft and cooked through.
Add the cauliflower rice and stir to coat. Add the broth, bring it to a boil, lower the heat, cover and simmer 15 minutes.
Add the cream, if desired, or omit and serve. PJC
Keri White is the food columnist for the Jewish Exponent, an affiliated publication of the Pittsburgh Jewish Chronicle.