Tag Archive for 'cauliflower'

Prep Work

I was tired yesterday and the only thing I wanted to do, other than sleeping, was to cook or bake something. Sleeping wasn’t an option. All three kids were at home with me and my husband was sitting on an airplane to Beijing. The kids were tired too, and in need for entertainment, so I asked them to bake the cookies while I prepare dinner. I got a bit carried away after a long stare into the refrigerator. I had been on a bit of a food shopping binge lately and there were more vegetables in my fridge than we would ever be able to eat. I decided to prep and cook them in order to speed up and facilitate our dinner preparation this week. So out came the cauliflower, broccoli, beets, pumpkin, squash, parsnips, chard, kale and mushrooms. With the oven already on, I quickly turned the kale into sesame kale chips (recipe later this week), while I chopped and sliced the rest. The sugar pumpkin, was cut into 1 inch cubes for roasting, while the squash was halved, deseeded and roasted cut side down. I scrubbed the beets, drizzled them with oil and put them into a small roasting pan, covered with aluminium foil. I cut the parsnips into 1/2 inch x 2 inch sticks, drizzled more olive oil over them and found the last free spot for them inside the oven.

I am not sure if you ever roasted your cauliflower (it took me 10 + years of steaming, before switching over), but now I don’t want to eat it any other way anymore. I remove all leaves and the thick middle stalk from the cauliflower, place it on a cutting board, stem side down, and slice it between 1/4 to 1/2 inch thick. I break apart the slices to get bite size pieces and place them in a bowl, together with 1 teaspoon turmeric, salt and freshly ground pepper and yet again, olive oil. Everything gets a good mix in the bowl, before I spread it on a single layer on a parchment lined baking sheet. Roasting time is 20-30 minutes on 375 F (190C), or until the edges start to turn brown.

While my oven was going at full speed, I cut the mushrooms into quarters, minced 4 cloves of garlic, removed the thick stems of the chard and cut it into 1 inch slices. In a large pan, I sauteed the garlic first in some olive oil, added the mushrooms and a tiny bit of white wine, salt and pepper and cooked everything until tender, less than 10 minutes. I removed the mushrooms from the pan, careful to leave some of the garlic behind, and added the chard and a little more white wine. I put the lid on and cooked the greens until just wilted, less than 5 minutes. After a bit of seasoning and a good stir, I removed the chard from the pan into a bowl.

The beets were done after about one hour and I peeled the skin right off them once they had cooled down a bit. I scraped the flesh out of the acorn squash and put it into a bowl ready for a quick soup or risotto. Here is a picture of the beets and everything else.

All of this didn’t take me more than a couple of hours and with the result, we are set for a range of delicious meals in the coming days. I had cooked a pot full of chickpeas as well, so we didn’t need to go protein free.

Yesterday night we had this:

I sauteed a diced onion, added some of the roasted pumpkin pieces, half of the mushrooms and chard, a few handfuls of chickpeas, a little white wine and chicken stock. I ate mine with left over rice, while the kids had theirs with pasta and a good bit of parmesan sprinkled over it. Yum!

Today, we had pumpkin soup with ginger and coconut milk. Tomorrow it’ll be beets with goats cheese for lunch, roast vegetable pizza for dinner and frittata on Thursday. The rest of the chickpeas will either be turned into hummus with the remaining pumpkin thrown right in or I’ll make my beloved pumpkin and chickpea salad. One thing I didn’t do was caramelizing a few onions, which would have been another great addition to any of those meals. Next time!


Aloo Gobi Variation

Curried cauliflower and potatoes with broccoli, beans and chick peas

Aloo Gobi is a traditional Indian vegetarian dish made with potatoes (aloo), cauliflower (gobi) and a great variety of spices. It is one of those popular 30 minute one pot dinners that are so handy on busy week nights. I added some broccoli and green beans for extra color and cooked chickpeas for protein. Traditionally, aloo gobi is served with roti or naan. I substituted with whole wheat pitas, which I brushed with olive oil, sprinkled with sea salt and chopped garlic and toasted them in the oven until crisp and lightly browned. Thankfully my family is quite adventurous when it comes to food and they all loved it. I hope you’ll have the same luck with yours.


  • 8 medium-sized potatoes, peeled and cut into bite-size chunks
  • 1 head of cauliflower, cut into florets
  • 1 small broccoli, cut into florets
  • 1 handful green beans, trimmed and cut into 1-inch size pieces
  • 4 large tomatoes, quartered, or one can of chopped tomatoes
  • 2 cans (15 oz. or 420g, each) chickpeas, rinsed and drained, or 1 1/2 cups dried chickpeas soaked over night and cooked for 1 hour
  • 1 medium onion, chopped
  • 1-2 tablespoons (10-15g) freshly grated ginger
  • 2 hot green chillies, stemmed, seeded and minced
  • 2 teaspoons (4g) whole cumin seeds
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 1 1/2 teaspoons garam masala
  • 2 teaspoons brown sugar
  • salt to taste
  • 1/2 to 1 cup of water
  • 2 tablespoons butter, ghee, or canola oil
  • 1-2 handfuls of fresh cilantro (coriander), finely chopped for garnish


Heat butter or oil in large-size pan or Dutch oven over medium heat. Add onion, chilies, ginger and cumin seeds and fry until onion is translucent and cumin seeds begin to pop, about 5-10 minutes.  Add potatoes and vegetables and fry, stirring frequently, for 5 minutes.

Add remaining spices, sugar and salt, stir. Pour in 1/2 cup water and tomatoes, stir well, cover the pot, and cook on low heat, stirring occassionally, until potatoes and vegetables are tender but not mushy. Add more water if vegetables stick to the side of the pan, but don’t turn it into soup.

Stir gently before serving and garnish with chopped cilantro (coriander).