Roasted Cauliflower and Hazelnut Salad

Roasted Cauliflower and Hazelnut Salad

Roasted Cauliflower and Hazelnut Salad

Here’s yet another entry from  Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.  This is one of my favorite salads ever.  It pairs very nicely with spicy middle eastern dishes but we’ve also loaded up our plates and eaten it as an entree all by itself.  The flavor combination works so well and were (for me at least) so unexpected that I just keep making it over and over because I can’t believe how good it is.

INGREDIENTS

  • 1 head cauliflower, broken into small florets (1½ lb / 660 g in total)
  • 5 tbsp olive oil
  • 1 large celery stalk, cut on an angle into ¼-inch / 0.5cm slices (⅔ cup / 70 g in total)
  • 5 tbsp / 30 g hazelnuts, with skins
  • ⅓ cup / 10 g small flat-leaf parsley leaves, picked
  • ⅓ cup / 50 g pomegranate seeds (from about ½ medium pomegranate)
  • generous ¼ tsp ground cinnamon
  • generous ¼ tsp ground allspice
  • 1 tbsp sherry vinegar
  • 1½ tsp maple syrup
  • salt and freshly ground black pepper

DIRECTIONS

  1. Preheat the oven to 425°F / 220°C.
  2. Mix the cauliflower with 3 tablespoons of the olive oil, ½ teaspoon salt, and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool down.
  3. Decrease the oven temperature to 325°F / 170°C. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
  4. Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the along with the remaining oil and the rest of the ingredients. Stir, taste, and season with salt and pepper accordingly. Serve at room temperature.

Excerpt From: Yotam Ottolenghi. “Jerusalem.” iBooks. https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewBook?id=73B4A2C6DD0765AE672353A0B1C549F9

 

Cauliflower Bacon Quiche

Cauliflower Bacon Quiche

Cauliflower Bacon Quiche

Cauliflower Bacon Quiche

Given the amount of food we consumed on Saturday night, it doesn’t seem possible that I’d even be thinking about eating for at least a few days.  In some instances, however, I am an over-achiever.  After a bike ride through the City to watch the Bay to Breakers, we got home in need of sustenance.  My  (somewhat involuntary) resolution to be more frugally minded reared it’s abstemious head and all hopes of lunch-on-the-town ran right on by like a pack of drunk, half-naked smurfs on their way to Ocean Beach.

As I opened the fridge, I felt various disapproving vegetables looking down their slightly drooping stalks at me — challenging my resolve to thrift.  Vegetables, like most of us, get crankier with age; their disdain is tedious to endure.  I recommend avoiding it at all cost.  Happily, the combination of farmers market and Trader Joe’s remnants fit nicely into the extra pie crust I had to move to find them.  The result was unexpected and delicious.  Quiche, like pizza, doesn’t discriminate against any ingredient, which may be a great lesson of life: with cheese, harmonious coexistence is possible.

Cauliflower Bacon Quiche

Servings: 8, Weight Watchers Points Plus Value: 7

  • 1 medium head of cauliflower, chopped into bite-sized pieces
  • 5 cloves garlic, peeled and chopped in half
  • 10 Brussels sprouts, cut in half
  • 6 large eggs
  • 3/4 cup half and half
  • 2 Tbsp olive oil, plus more for greasing the pie pan
  • 5 strips of bacon, cooked crisp and crumbled
  • 1 cup grated skim mozzarella
  • 1/4 cup grated pecorino romano
  • 1 Tbsp fresh thyme, finely chopped
  • 1 9″ pie crust
  • kosher salt
  • fresh ground black pepper
  1. Preheat oven to 450.  Toss cauliflower, Brussels sprouts, garlic, olive oil, salt and pepper and roast until vegetables are tender, about 20 minutes.
  2. Cook bacon over high heat until cripsy, blot excess grease and crumble.
  3. Place pie dough into a greased pie pan.  Crimp edges into whichever aesthetically pleasing form you prefer.  Line bottom of pie dough with bacon and half of the mozzarella.  Add roasted vegetables.
  4. Whisk eggs, half and half, salt, pepper and thyme in a bowl and pour over vegetables.  Sprinkle remaining cheese on top.
  5. Reduce heat to 375 and bake quiche for 45 minutes.  Add pecorino to top of quiche and broil for two minutes until it starts to brown.

Sausage, Cauliflower and Kale Potpie

Sausage, Cauliflower and Kale Pot Pie

Twice a year our wonderful friend, Kathi, comes to San Francisco for work.  The best news is, she’s coming to work with me.  Because she has a very busy schedule and since our visits require a fair amount of bureaucratic hooping-jumping, it’s necessary to plan her trips well in advance.  While this makes us particularly effective in the professional capacity (if I do say so myself), it also allows us to carefully plot a week’s worth of culinary decadence — both in the kitchen as well as in the never-ending smorgasbord of San Francisco restaurants.  We spend months gathering recipes.

On this trip, Kathi shared this amazing potpie recipe she’d found on Real Simple.  We made a few adjustments in an effort to avoid the constant threat of elastic waistbands and the result was delicious.  We served the potpie with sides of extremely labor-intensive, but very tasty, fava beans and a new ingredient: leek flowers.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound sausage (we used basil chicken sausage, though next time, and believe me, there will be a next time, we’ll opt for the hot italian turkey variety)
  • 2 medium onions, chopped
  • 1 tablespoon fresh rosemary, chopped
  • kosher salt and black pepper
  • 1/3 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 bunch kale, torn into bite-sized pieces (about 10 cups)
  • 2 tablespoons white wine vinegar
  • 1 head of cauliflower (about 2 pounds) cut into bite-sized pieces
  • 2 sheets puff pastry, each cut into 4 rectangles

Directions

  1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
  2. Add the onions, rosemary, ¼ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes.
  3. Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly.
  4. Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.
Fava Beans

Sautéed Fava Beans

We used 3 pounds of fava beans, which, when shucked and boiled and shocked and peeled comes out to a much smaller quantity.  We sautéed them with olive oil, red onion, fresh sage and fresh mint.  As in the previous post about fava beans, we await the exact proportions from Brian.  I’ll start nagging him.

Leek Flowers

Sautéed Leek Flowers

I’d never met a leek flower before we went to the Alemeny Famers Market on Saturday.  They’re just what they sound like: the upper stem and flower bud from a leek plant.  When you try them raw, they have a hot, oniony taste, but once sautéed , they transform into an earthy asparagus flavor.  Very tasty.

  • 2 bunches of leek flowers chopped diagonally into bite-sized pieces
  • 2 tsp olive oil
  • kosher salt
  • fresh ground black pepper
Directions
  1. Heat olive oil in a non-stick pan until shimmering
  2. Add leek flowers and sauté until tender (about 8 minutes)
  3. Season with salt and pepper.