organic cauliflower

Organic Cauliflower, Chinese Cabbage and Cucumber

Organic cauliflower is one of the “current darlings” of the veggie world. It is used and marketed as rice, couscous, pizza crust, mashed potatoes, and steaks. All good, but let’s not forget organic cauliflower as organic cauliflower!

Interesting trivia on the cauliflower bonanza is the BBC story of Marks and Spencer being forced to stop selling cauliflower steaks and charging double the cost of a head of cauliflower itself! Reason enough to use your organic cauliflower this week and cut your own steaks, rice your own rice and mash your own potatoes, fresher, anyway!

 

So, I’m going to title the following recipe with the word Organic Cauliflower, and know that it is just as delicious as a steak as it is if made with florets of organic Cauliflower!

 

Middle Eastern Roasted Organic Cauliflower

1 head  organic cauliflower, sliced into “steaks”

1/4 cup olive oil

1 teaspoon salt

1 teaspoon cumin

1/4 teaspoon cinnamon

Pinch of cayenne or red pepper flakes

1 teaspoon lemon juice

Preheat oven to 400°F.

Blend the oil with the spices and lemon juice.

Toss or brush the cauliflower with the mixture.

Lay on an oiled baking sheet. Roast for 15 minutes.

Turn and brush remaining oil mixture on the other side of the cauliflower. Roast for another 15-20 minutes.

Serve with Tomato Concasse, tahini or yogurt. Garnish with chopped parsley or toasted nuts. Pine Nuts, Almonds or Walnuts.*

Tomato Concasse

2 organic tomatoes, seeded and chopped

1 tablespoon olive oil

1 clove organic garlic, pressed

pinch salt

squeeze lemon juice

Mix all ingredients together. Serve with the Cauliflower and sides of tahini or yogurt.

*Some recipes call for a little sugar or honey in the spice mixture for the cauliflower. Alternatively,  you can achieve some sweetness by garnishing with raisins.

Spiced Orange Flavored Cauliflower seems appropriate to try since we live in Florida.

Orange Spiced Organic Cauliflower

 

 

Organic Orange Spiced Cauliflower

1 organic cauliflower cut into florets

1 teaspoon curry powder

1 teaspoon ground cardamom seeds (powder)

1 teaspoon ground ginger *

¼ teaspoon cayenne pepper

1/8 teaspoon ground cloves or allspice

1 clove organic garlic, pressed

2 tablespoons grated organic onion

½ cup organic orange juice, plus added pulp

1 teaspoon organic orange zest

1 tablespoon butter
1 tablespoon coconut oil

sliced organic green onion
sea salt

Heat the butter and oil in a skillet. Add the dry spices, garlic, and onion. *Grated fresh ginger may be substituted for the ground ginger. Heat them until they are fragrant and browned a little.

Sautéing spices

Toss the cauliflower in the spice mixture being sure to coat every floret. Continue to stir-fry the cauliflower until it is crisp-tender.

stir fry organic cauliflower florets

Add the orange juice, pulp, and zest to the pan. Cover and let cook until cauliflower is done.

Remove cauliflower add the remaining tablespoon of butter and let the juice reduce to make a sauce. Pour sauce over the cauliflower, sprinkle with a little sea salt and garnish with organic green onion slices.

You may add some honey if the orange juice is very tart tasting. It helps bring out the flavor of the orange.

Spicy orange organic cauliflower

 

Carnivores, I have an idea for you too!

Marinate some chicken or beef strips in organic orange juice with chopped garlic, honey, and soy for at least 1/2 hour. Stir fry the meat and add to cauliflower. You could reduce the marinade and thicken with a little cornstarch for more sauce.

Organic Chinese Cabbage and Organic Bok Choy are the two most popular Chinese veggies. Napa, another name for Chinese cabbage, is well suited for use, raw, in salads, while Bok Choy is best steamed or stir-fried. Both are mild. The cabbage can be loose and leafy or curled tightly into a head. Both have white crispy stems and are sweet, delicate, and delectable. (sorry! 🙁 )

Asian Slaw is always a well-liked dish, whether used as a base for an entree, or an accompaniment to a larger meal.

It is also a wonderful way to use your veggie odds and ends. You can shred, slice or chop whatever you have, toss it all in the tangy/sweet dressing, and sit back and take the compliments. As long as its all organic, you know you’ve done a good thing!

Organic Asian Slaw

4 cups or 1 head organic Chinese, Napa cabbage, thinly sliced and ribs removed

3 organic carrots, shredded

2 organic spring onions, thinly sliced

1/4 cup minced fresh organic parsley

Dressing:

1/3 cup rice vinegar

1 tablespoon olive or neutral oil, like avocado

1 tablespoon sesame oil

1 teaspoon honey or coconut sugar

2 teaspoons tamari

 Mix all veggies in a bowl.

Whisk dressing ingredients together.

Toss veggies with Dressing and chill for at least ½ hour.

Organic Asian Slaw

 

NO RECIPE NEEDED ADDITIONS OR SUBSTITUTIONS:

Use green or red organic cabbage shredded

Grate some raw organic kohlrabi into the veggie mix

Add some fresh organic pineapple chunks

Garnish with peanuts, cashews, pumpkin or sesame seeds

Serve on a bed of shredded organic kale

 

Organic Cucumber Fennel Salad

1  organic cucumber, seeded and sliced

1 small bulb organic fennel, sliced

red and orange organic pepper strips

juice of 1/2 organic lemon

3 tablespoons fruity olive oil

cracked black pepper

medium grained sea salt

Mix together all the veggies. Toss in oil, lemon juice, salt, and pepper. Let sit to marinate for about 30 minutes.

Organic Cucumber, Fennel Salad

Serve with Fennel Chive Mayonnaise

organic Fennel chive mayonnaise

Blend 1/4 cup mayonnaise or veganaise with chopped fennel fronds, stems, and chives.

I served the salad with some aged Parmesan!

Organic cucumber Fennel Salad with aged Parmesan

Have a yummy organic veggie week!

 

 

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