Book of Yum

I find the Farmer’s Market to be one of the most inspiring places to shop around. This would be true anywhere, but here in California we are especially lucky because many of our markets are open year round and contain the best of our state’s farms. I have a special weakness for organic produce, and when organic meets heirloom in a beautiful, vibrantly colored flat, I can’t help but be inspired. Enter the cauliflower. Ever since I cut potato out of my diet so that I could best breastfeed sensitive Baby Yum, cauliflower has had a special place in my heart. Before I ever started an allergen-free gluten-free diet, I enjoyed southern-style mashed cauliflower as a side dish. Once I went allergen-free and potato-free, this carb-girl started having some serious mashed potato cravings. I had to modify my old recipe quite a bit to fit with my dairy-free diet, and the following recipe is the result. I’ve never been that crazy about plain cauliflower (especially raw, yech), but steamed with herbs and blended with herbs, some healthy olive oil and a dollop of decadent margarine, cauliflower transforms into a whole new, very tasty dish. I like to add fresh herbs to the hot cauliflower because it adds a fresh, green flavor and presentation, but it is tasty without as well. If you plan on serving it with a hearty sauce like vegan gravy, I would probably leave out the dill or parsley. You can also use a plain version as a topping for shepherd’s pie. It is softer than a mashed potato topping but has a very satisfying mouth-feel and flavor. In fact, just talking about it makes me want some! Let me know how you serve your mashed cauliflower in the comments. If you haven’t tried it before, there is no time like the present! I promise that you won’t be sorry you tried it.

*The golden mashed cauliflower is made with some gorgeous yellow cauliflower, as pictured above. The white mashed cauliflower was made using the more commonly available white cauliflower. Both organic, of course!*

This post is an entry in Meatless Mondays

Looking for more gluten-free cauliflower recipes? Try these!
Roasted Garlic Cauliflower recipe
Cauliflower CRUST pizza (low-carb, flourless!)
Elana’s Potato-free Cauliflower “Potato” Salad
Elana’s Cauliflower Rice
Alison’s Roasted Cauliflower Soup
Sorghum Cauliflower Curry Recipe
Dairy Free Rice-free Cauliflower “Risotto”
What’s your favorite cauliflower recipe? Share in comments!

Dairy-free Mashed Cauliflower Recipe Side Dish  Vegetables  American

Ingredients 1 head of cauliflower 1 tbsp. olive oil 1 tbsp. margarine (I use Earth Balance soy-free) a few sprigs of fresh herb of choice (dill or parsley are nice) 1-2 tbsp. nutritional yeast (optional) salt, to taste pepper, to taste Directions Cut off generous florets off the main cauliflower stalk. Bring water to a boil in steamer and add your florets. If you want, you can add a sprig or two of your fresh herb, reserving some for later. Steam for 8-10 minutes or until you can easily pierce with a fork. Remove herb and discard. Remove florets from steamer and put in your food processor. Process lightly. Add your olive oil, margarine, and fresh herb and process until creamy. Add nutritional yeast, salt, and pepper, and process again to disperse. Taste and adjust seasonings as needed. Notes Baby Yum style: For an allergy-prone 14 month old who has already successfully eaten cauliflower, fresh herbs and olive oil: I left out the margarine and salt.

Rating:  9 Original Source:  The contents of my brain. Please do not replicate anywhere without my written permission. Thanks! Recipe ID:  1520 Added:  September 23, 2010 Last Modified:  September 23, 2010

Many of you will have seen my earlier recipe where I discovered quinoa is wonderful in Indian rice recipes. That easy-to-transport Indian quinoa recipe is still a winner in my book, and I make it regularly. But it occurred to me that if quinoa translates so well in that Indian rice recipe, it would be likely to be the perfect ingredient for others as well. Today I found myself with time on my hands, and nerves to calm. We’re trying to buy a house, you see, and house purchases are so full of ups and downs it seems you need the tranquility of a Zen monk to traverse them with equanimity. I never claimed to be calm, patient, or tranquil, and so I’ve found the whole process extremely trying. Anyway. So, there I was, twitching, looking for a cooking project. I also had something of a yen for Indian food, if you’ll pardon the mixed imagery. I did a search for one of my favorite Indian culinary goddesses, Manjula, in order to find her very yummy toor dal recipe. While I was there, I thought I might check out some of her rice recipes to see if she had any ideas that I could use for a new quinoa dish. Being the amazing chef she is, I found ideas aplenty, and ended up creating this riff on her Vegetarian Rice Pulao Recipe. I don’t usually like watching videos for the recipes, but Manjula makes me feel like a favorite (Indian) auntie is sharing her culinary secrets with me and I just adore her and her delicious recipes too. I hope you enjoy getting to know Manjula, and you enjoy this quinoa recipe that was inspired by her as well.

This post is an entry for Gluten-free Wednesdays and Meatless Mondays

*Adopt a Gluten-free Blogger Sign-up Post should be up by Sunday. I’d post it Saturday, but we are buying a HOUSE so will be very busy!*

Gluten Free Vegan Indian Quinoa Vegetable Pulao Recipe Main Course  Alternative Grains  Indian

Ingredients 1 cup raw quinoa rice, cooked in rice cooker with 2 cups water 3 tablespoons of canola and/or mustard oil 2 teaspoon cumin seeds, divided 1 medium size diced potato, sweet potato, jicama, or rutabaga (or leave out) 1 large carrot, cut into a large dice 1 cup chopped cauliflower florets 1 cup frozen green peas 2 tsp- 1 tbsp. thin slices of semi-spicy chilies 1 tablespoon chopped ginger 1 teaspoon salt 1-2 tablespoon oil 2 bay leaves 1/2 cinnamon stick 2 cloves 1 teaspoon salt 1/2 tsp. turmeric 1/2 fresh lemon or lime 1 medium tomato, chopped and sprinkled with salt (optional) fresh cilantro, for garnish Directions Heat oil in your wok on high to medium-high. (My stove is really hot, so I have to turn it down to medium/medium high to avoid burning.) When hot, add 1 tsp of your cumin seeds and let them start to pop. Add your potato (or potato substitute) and mix into the cumin, letting it brown slightly. Add your carrot and follow with your cauliflower florets. Mix together and let surface of florets begin to brown. Add your peas, mix, and then add chilies and ginger. Sprinkle generously with salt and let brown further. When it seems almost done (think al dente), make a well in the middle of the wok and add at least a tablespoon more of oil. When it is hot add your bay leaves, cinnamon stick, remaining teaspoon of cumin seed, and cloves. Let them sizzle and then add your quinoa, mixing in thoroughly and sprinkling with additional salt. Let flavors permeate the dish. Add your turmeric and fold into the quinoa. Turn off heat and let dish sit for a few minutes. To serve, squeeze lemon or lime juice onto the pulao, and garnish with tomato and cilantro. Serve with a delish dal!

Rating:  9 Original Source:  Inspired by the amazing Manjula’s rice veg pulao recipe, but adapted for quinoa and to suit our household. Recipe ID:  1518 Added:  September 13, 2010 Last Modified:  September 16, 2010