Cauliflower Risotto with Seafood

Cauliflower is such a versatile vegetable that can complement other flavours.  This is a healthy dinner that tastes decadent. Based on a recipe from Food and Drink Holiday 2015.

3 tbsp butter, diced
1/2 cup fresh bread crumbs
1 large head cauliflower, leaves removed
2 tbsp olive oil
3/4 cup chopped onion
1 tbsp chopped garlic
2 tsp chopped fresh thyme
1 tsp dried chili flakes or to taste
175 g scallops, diced
175 g shrimp, diced
1/2 cup chicken stock
3 cups sliced baby spinach
Salt and freshly ground pepper

• Heat 1 tbsp butter in small pan over medium heat, reserving remainder.  Add bread crumbs and cook stirring occasionally, until bread crumbs are toasted, about 5 minutes.  Reserve
• Core the cauliflower.  Break off the florets into small, evenly sized pieces.  Chop into small pieces about the size of peas.
• Heat oil in a skillet over medium heat.  Add onion and sauté for a minute or until beginning to soften.  Add garlic and sauté for another 30 seconds.  Increase heat to medium high and add cauliflower, thyme and chili flakes.  Continue to sauté for 1 to 2 minutes or until cauliflower begins to brown.  Stir in scallops and shrimp.
• Add 1/4 cup stock and stir until it is absorbed, about 2 minutes.  If cauliflower is not yet tender, add remaining stock.  Add spinach and cook until spinach has wilted.  SEason well with salt and pepper.
• Stir in remaining butter until absorbed and sprinkle with bread crumbs.

Roasted Whole Cauliflower

This is a delicious side that looks and tastes fantastic.

1 tbsp Garam Masala
1/2 tsp kosher salt
1/4 cup Extra Virgin Olive oil
1 medium head cauliflower, leaves trimmed and bottom cut flat
1/4 cup plain hummus
1/3 cup plain yogurt
2 tbsp red pepper spread
2 tbsp chopped toasted pistachios
1/4 cup lightly packed cilantro leaves

• Preheat oven to 425F.
• Combine Garam Masala, 1/2 tsp salt and oil; set aside
• Cook whole cauliflower in large saucepan of boiling water just until tender but firm, about 3 to 4 minutes.  Drain well; place cut side in greased baking dish.  Insert tip of sharp knife into topi f cauliflower in five random places.  Brush spice mixture all over and into crevices.
• Roast in centre of oven for 20 to 25 minutes or until browned and tender.  Meanwhile, whisk together hummus and 2 to 3 tbsp water to thin sauce until thin enough to drizzle if necessary.  Set aside.
• Combine yogurt and red pepper spread.  Drizzle spoonful each of red pepper sauce and hummus sauce over top of roasted cauliflower; sprinkle with pistachios and cilantro.  Cut into wedges and serve with remaining sauces.

Marinated Vegetables

This is nice as a side dish or included in a burger or sandwich…From Food and Drink Summer 2011.

6 cups bite size vegetables such as carrots, sweet red pepper, cauliflower and broccoli florets, quartered mushrooms and green beans
1/3 cup white wine vinegar
2 tbsp water
1 shallot, minced
1 tbsp granulated sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup olive oil

• Cut vegetables in various shapes, keeping all pieces bite size.  Keep hard vegetables such as carrots, cauliflower and green beans separate.
• Combine vinegar, water, shallot, sugar and slat in a medium saucepan.  Bring to a boil over high heat.  Add carrot and cauliflower; cover and cook for a minute.  Add green beans; cover and cook for a minute more.  Take off heat.  Stir in black pepper.
• Pour hot mixture, including liquid, over pepper, broccoli and mushrooms ina  large mixing bowl. Drizzle with oil; toss.  Salad keeps well at room temperature for a couple of hours.  Or cover and refrigerate until needed, up to 2 days.

Crispy Topped Vegetable Casserole

2 cups each chopped carrots, cauliflower and broccoli
1 tbsp olive oil
3 tbsp butter, divided
1 small onion, chopped
2 tbsp all purpose flour
Salt and pepper
1 cup milk
175 g cream cheese, cut into cubes
2/3 cup fresh bread crumbs
2 tbsp grated Parmesan Cheese

• Preheat oven to 350F.  Putter an 8 cup shallow baking baking dish.
• Saute carrots, cauliflower and broccoli in heavy bottomed frying pan with olive oil until veggies are tender crisp.  Remove to buttered dish.
• Place onion in frying pan and saute with 1 tbsp butter until softened.  Add 1 tbsp butter and stir until melted.  Sprinkle in flour, salt and pepper to taste; cook, stirring, for 2 min.  Gradually pour in milk, whisking constantly.  Cook, whisking for about 3 min or until thick and bubbly.  
• Reduce heat to low; add cream cheese and stir until smooth.  Pour over vegetables in dish; stir gently to coat evenly.  Bake for 20 min.
• Melt remaining butter and toss with bread crumbs and Parmesan cheese; sprinkle over casserole.  Bake for 10 to 15 min or until crisp and golden.

Sardinian Kebabs over Couscous

Loved this one, the couscous was fabulous!  First time I have ever tried it, of course the meat was great, loved the marinade and it worked really nicely with the couscous.  The couscous however was so flavourful - I could eat just that!

1 1/2 lb (750 g) boneless pork, chicken or lamb, cut into 1 in cubes
4 tbsp olive oil, divided
4 tbsp lemon juice, divided
2 tsp crumbled dried thyme
1/3 cup pine nuts
1 medium onion, chopped
4 cloves garlic, minced
1 small head cauliflower, broken into small florets
1 tsp salt
2 cups (500ml) canned crushed tomatoes
1 cups (500 ml) chicken broth
1/4 tsp pepper
1 3/4 cups whole wheat couscous (340 g box)

1. In a bowl, combine the cubed meat with 2 tbsp of the olive oil, 3 tbsp of the lemon juice and the thyme.  Mix well, cover and refrigerate for 30 minutes (or as long as 2 hours).  Soak 6 bamboo skewers, each measuring 8 in in water.
2. About 20 to 30 minutes before you want to eat, preheat a barbecue grill to medium heat.  Thread the cubes of meat onto the soaked skewers.
3. Place the pine nuts in a dry skillet over medium heat and toast, stirring often, until lightly browned - about 5 minutes.  Remove from skillet and set aside.
4. In a large, deep skillet, heat the remaining 2 tbsp of oil over medium heat.  Add the onion and cook, stirring until softened - 3 to 5 minutes.  Add the garlic, cauliflower and salt.  Cook stirring often, until the cauliflower begins to turn golden - 8 to 10 minutes.  Add the tomatoes, broth and pepper, and bring to a boil.  Stir in the couscous, remove from heat and let sit covered for about 10 minutes.
5. While the couscous sits, grill the kebabs, turning occasionally, until cooked to taste - 7 to 10 minutes.  Chicken and pork should be opaque in the middle; lamb can be served slightly pink.
6. To serve, stir the remaining 1 tbsp lemon juice and the toasted pine nuts unto the couscous.  Spoon some couscous onto each plate and serve topped with a grilled kebab.