Tag Archives: cauliflower

Aloo Gobi, or Mashed Cauliflower and Sweet Potato

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Dear Indian Food,

I love you.  Adore you, even.  You are rich and flavorful and full of whole, healthy ingredients that are so easy to manipulate.  Thanks for being awesome.

Love,
Danae

In all seriousness, this dish rocks!  I was browsing foodbuzz a few days back and saw this gorgeous picture of aloo gobi by Spicie Foodie.  It was simple and easy to paleo-fy, so I gave it a go!  I also used her recipe for garam masala and modified it slightly based on the ingredients I had available – it made more than enough so I definitely plan on trying more of her recipes!  Also, you can cut down on cook time by making the garam masala while the cauliflower and sweet potatoes are cooking if you don’t have some made already.

Garam Masala: adapted from Spicie Foodie

  • 1 T coriander seeds
  • 2 T cumin seeds
  • 1 t cardamom seeds
  • 1 bay leaf
  • 1 T black pepper
  • 1/2 T ground cinnamon
  • 1/4 t ground nutmeg
In a small skillet, roast the coriander, cumin, cardamom and bay leaf for a few minutes until the seeds are fragrant and hot – don’t let them burn!  Once they’re toasted a bit, turn off the heat and let them cool a bit, then grind them up in a spice or coffee grinder.  Transfer the ground spices to a small jar with an airtight lid.  Add the remaining spices and shake to combine.  You can also add 1/2 t of both cloves and fennel seeds (roast them with the other seeds!), but I didn’t have either of those ingredients and just left them out – it was still delicious!  This made about 5-ish tablespoons, so you’ll have plenty leftover for future use!

Roasting the spices

Aloo Gobi: adapted from Spicie Foodie
  • 1 head cauliflower, chopped (don’t worry about making them perfect florets!)
  • 1 medium-large sweet potato, peeled and cubed
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 T garam masala
  • 1 t ground ginger
  • 1 t ground turmeric
  • 1/4-1/2 t red pepper (depending on how spicy you like your food!)
Start by boiling your cauliflower and sweet potatoes – I just threw them in together and they came out just fine.  Cook till fork-tender, drain and set aside (I just left mine in the colander).  While the water boiled and the veggies cooked, I made the garam masala and chopped my onion.  Hooray for multitasking!
Once the veggies are cooked, add a few tablespoons of olive oil to the same big pan and heat it up.  Add the onion and cook till translucent, then throw in the garlic and let it cook for another minute or two.  Add the veggies back in and mix in the garam masala, ginger, turmeric, and red pepper.  Stir to combine and mash with a potato masher, and that’s IT!
Easy, fast, delicious, AND healthy – I’m hooked!  I’m also looking forward to mixing this in with my eggs tomorrow morning, Indian food is SO GOOD cooked up with scrambled eggs for a savory breakfast.
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Cauliflower with Bacon

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Really, is there anything that bacon can’t make delicious?  Not that I don’t love cauliflower on its own, but toss it with bacon and pine nuts and a few spices and it’s the best thing that ever happened to it.  Originally taken from this site, it’s one of my quick-and-easy staples when I’m short on time and supplies.  Today was mostly a I-don’t-feel-like-cooking-anything-complicated kind of day, but whatever.  It’s awesome.  Make it.

Caulflower with Bacon and Pine Nuts

1 head cauliflower, chopped into small florets
1/4 lb bacon (I use Whole Foods’ all-natural butcher-cut bacon, about 5 slices)
1/4 c. pine nuts
2-3 Tbsp garlic garlic (Yes, that’s the real name.  A few chopped cloves of fresh garlic works too, but this is all I had)
1-2 tsp oregano
1/2 tsp red pepper
s+p

Steam cauliflower in the microwave for 6-8 minutes (just throw it in a bowl, cover wtih saran wrap, and nuke away).  While the cauli is steaming, toast the pine nuts in a big DRY saute pan – this takes a few minutes, but keep an eye on them because they’ll burn very quickly after getting to the “toasted” stage.  Once the nuts are brown and smelling yummy, set them aside.

Chop up your bacon into 1/2-inch strips.  This is easiest to do by just leaving them all stacked up and slicing away – once you throw them in the pan, they’ll eventually separate.  Do that now, by the way.  Cook the bacon until it’s brown and crispy, then add the garlic and let it cook with the bacon for a minute or so.  By now the cauli is definitely done, so add it to the pan and add the rest of the spices.  Re-introduce the pine nuts to their tasty brethren and toss it all together.  Saute for a few more minutes until everything looks good and co-mingled.

And that’s it!  Super simple and soooo good!  Before eating, squeeze a lemon wedge over each serving for an extra kick and chow down!

still steaming!