cauliflower with lemon and chili’s
November 21, 2014 § 82 Comments
I have this funny thing about recipes. When I find one I like I get stuck on it and make it over and over again for weeks. Well, repetition is the mother of skill, right? Reruns of last week’s dinner gives me time to learn the recipe so I can make it without following directions, and there is usually some sort of modification made to suit our own taste. This is definitely one of those recipes. After making it for the fourth time I decided I had to make it again but only this time take photo’s and post it, because it is delicious and you should try it.
Speaking of repetition, I baked four apple pies in two weeks! Pie number one was inspired by some gorgeous winesap apples I happened upon at the market. I baked a lovely pie and after dinner that evening it was a little late to eat a slice and I imagined how nice it will be the next day. Well, the next morning I got up to an empty pie plate. Yes, my son ate the whole pie in one evening. How?! So I baked pie number two, this time using granny smith apples and I made sure to have a slice. I was very unhappy with the mushy apple texture, so a few days later I baked pie number three, this time using honey crisp apples. Third time’s a charm! The apples held their texture and they were naturally sweet enough that I only added a tablespoon of sugar to the apples. Indeed another lovely pie. And then pie number four was the result of another visit to the market where I had originally picked up the gorgeous winesap apples. Once again I couldn’t pass them up and fact of the matter, I was still trying to get over missing out on a slice of pie number one. See what I mean about getting stuck on a recipe?
Back to the cauliflower with lemon and chili’s…
Chopping the cauliflower into tiny bits creates a nutty non-cruciferous flavor. If you or someone you cook for doesn’t like cauliflower you could try serving this. They will be surprised they are eating cauliflower. The little cauliflower bits will make you think you are eating cous cous. This nutty cauliflower dish has a perfectly balanced touch of heat from the red jalapeños and a bit of tang from the lemon.
Recipe slightly adapted from Taste Food Blog posted by Lynda Balslev. A lovely blog, I hope you will visit.
I n g r e d i e n t s
- 1 head cauliflower, chopped into tiny bits
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon salt
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon sweet paprika
- 1 teaspoon cumin
- 4 scallions, thinly sliced
- 1 red or green jalapeño pepper, remove seeds, finely chopped
- 1/2 cup cilantro leaves, chopped
- juice from 1/2 lemon (or lime)
- 1/2 teaspoon freshly ground black pepper
If you have a food processor, pulse the florets until they are finely chopped. Otherwise chop the cauliflower until it closely resembles cous cous. I left out the thicker stem part and will add them to a soup later. Heat the oil and melt the butter in a skillet over medium heat. Add the cauliflower and salt and cook for 5 – 7 minutes. Add the garlic, red chili flakes, paprika and cumin. Combine well and continue to cook for 5 minutes or until the cauliflower is tender. Remove from heat and stir in remaining ingredients. Serves 4.