Tag Archives: cauliflower

11 May 2017 Tomato and Roasted Cauliflower Curry with Paneer

2017-May-11_Fournightsaweek_0685Long ago, I received Deborah Madison’s Vegetarian Cooking for Everyone as a gift. It became one of my essential go-to cookbooks. So I was particularly excited to hear about Deborah Madison’s new book In My Kitchen. Because this is a brand, new publication, I have not included the recipe – trust me, you will want to purchase this book.

This new cookbook is also an excellent source of vegetarian recipes and cooking. In writing the book, Deborah Madison explains that some of the included recipes have changed because it is easier to obtain “unusual” ingredients.

That was somewhat true tonight, as we sampled Tomato and Roasted Cauliflower Curry with Paneer. As a curry dish, some of the ingredients – ghee, gara2017-May-11_Fournightsaweek_0703m masala, paneer –  are found of course in Indian markets, but they also can often be picked up in regular food stores.

The end product was a warming, vegetarian curry based in tomato sauce. The
combination of spices, onions, garlic not only made for a delicious meat-free meal, it filled our home with a beautiful, spicy aroma.

 

 


01 Oct 2011 Cauliflower Gratin with Tomatoes and Feta

Adapted from Madison, D. Vegetarian Cooking for Everyone. (1997). New York: Broadway Books. p 281.

Cauliflower Gratin

Copyright © 2011. Adrien Bisson Photography

My Comment: I seem to be having a bit of a time management problem these days – and our diet has suffered. The change of the calendar to October is hopefully going to provide some inspiration to reconnect with the important things – eating healthful foods made at home.  Deborah Madison provides this gratin which is a family favorite – we love the creaminess of feta and the saltiness of capers. Have I mentioned cinnamon is my favorite spice?

A note about nutritional information. I am no longer using Weight Watchers points, but through the Calorie Count website, can provide the information Weight Watchers and other nutrition-aware users to track food intake. Enjoy!

Ingredients

2 to 3 TBSP Olive Oil (less is more if you’re asking me)
1 onion, sliced thinly
2 garlic cloves, chopped
1-1/2 tsp oregano
1/8 tsp ground cinnamon
1-15-oz can diced tomatoes (I use Muir Glen)
1 tsp honey
1 TBSP capers, rinsed
salt and freshly milled pepper
1 large cauliflowers (about 1-1/2 lbs) broken into florets
Juice of 1/2 lemon
2 to 4 oz. crumbled feta
Parsley, finely chopped

Method

1. Preheat the broiler and lightly oil a 2-quart gratin dish.

2. Heat oil in a 10-inch skillet over medium heat. Add the onion, garlic, oregano and cinnamon. Cook until the onion is wilted – about 5 minutes. Add the tomatoes, cook for 7 minutes more, then add the honey and capers and season with salt and pepper. Slide the mixture into the gratin dish.

3. Meanwhile, steam the cauliflower for 5 minutes. Set it on the sauce and season with salt and pepper. Squeeze the lemon juice over the top and add the feta. Place 5 to 6 inches under the broiler until the sauce is bubbling and the cheese is beginning to brown – about 10 minutes.

4. Garnish with parsley and serve. (If you are assembling the gratin ahead of time, cover and bake at 400 F until bubbling – about 20 minutes and the finish under the broiler).

Nutrition Information: 

Nutrition Facts
Serving Size 40 g
Amount Per Serving
Calories

80

Total Fat 6.8g, Total Carbohydrates 4.9g, Dietary Fiber 0.8g, Protein 0.5g



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