Courtesy of Sarah Culver Photography As I mentioned in an earlier post, broccoli and I have not always been friends. Right now, I'd probably call us good acquaintances...we're still working on our relationship. Now cauliflower, that's a whole different story. I could tolerate broccoli even before my Szechuan Broccoli epiphany. I might even dabble with it and some dipping sauce when served a nice veggie platter. But cauliflower...no way.
I wasn't touching that stuff. No matter how much Ranch dressing I put on it, we just never seemed to find ourselves any closer to the path of friendship. But, I'm nothing if not persistent. And feeling a new sense of adventure and resolve after my success with broccoli, I decided to try one more recipe before ignoring cauliflower for good.
Boy am I glad I did. The recipe I'm going to share with you has been made not once, but twice in the past week and a half. The most recent time it resulted in being a large part of my dinner, lunch today, and dinner this evening! AND....the husband ate it too. All by himself. Without me asking or anything. He packed it in his own lunch and ATE IT! So, I just had to share so that we can all learn to be friends with cauliflower, or at least maybe acquaintances.
Nutty Toasted Cauliflower
inspired by Peas and Thank you
1 head of cauliflower, cut into florets
1 Tbs peanut butter (creamy or chunky)
1 Tbs sesame seed butter (or more peanut butter, or another nut butter)
1 Tbs soy sauce
1 tsp lime juice (or lemon)
3 Tbs water
2 tsp maple syrup (optional)
1 tsp minced ginger
1/2 tsp minced garlic
2 Tbs chopped nuts (I usually use cashews; could be omitted if you use chunky PB)
In a very large bowl, whisk together all the ingredients except the cauliflower. When I say large, I mean big enough for that whole head of cauliflower and both of your hands, plus some room to spare. I emphasize this point because on both of the occasions in the last week and a half that I've made this recipe, I have not used a large enough bowl. And about 2 Tbs of nut butter into the recipe, I KNOW I haven't used a big enough bowl. But, instead of dirtying another bowl, I decided to be stubborn and stick with my way-too-small-for-this-to-ever-end-well bowl...and toss half my saucy-cauliflower onto my counter/pants/floor/sink/etc. Don't be stubborn like me. Learn from my repeated mistakes. Use a super big bowl.
Anyway, mix until a creamy sauce has formed. Toss all your cauliflower florets into the bowl and, using your hands, mix/toss until all the pieces are evenly coated in deliciousness. Spread onto a foil-lined baking sheet and broil until just lightly toasted/golden brown, about 7-10 minutes, stirring it around half-way through. Keep an eye on them so they don't burn; mine take a ton longer because I have to really pile them on top of one another to fit all the cauliflower on one tiny toaster oven tray.
Enjoy! And be amazed at your new friendship.
Boy am I glad I did. The recipe I'm going to share with you has been made not once, but twice in the past week and a half. The most recent time it resulted in being a large part of my dinner, lunch today, and dinner this evening! AND....the husband ate it too. All by himself. Without me asking or anything. He packed it in his own lunch and ATE IT! So, I just had to share so that we can all learn to be friends with cauliflower, or at least maybe acquaintances.
Nutty Toasted Cauliflower
inspired by Peas and Thank you
1 head of cauliflower, cut into florets
1 Tbs peanut butter (creamy or chunky)
1 Tbs sesame seed butter (or more peanut butter, or another nut butter)
1 Tbs soy sauce
1 tsp lime juice (or lemon)
3 Tbs water
2 tsp maple syrup (optional)
1 tsp minced ginger
1/2 tsp minced garlic
2 Tbs chopped nuts (I usually use cashews; could be omitted if you use chunky PB)
In a very large bowl, whisk together all the ingredients except the cauliflower. When I say large, I mean big enough for that whole head of cauliflower and both of your hands, plus some room to spare. I emphasize this point because on both of the occasions in the last week and a half that I've made this recipe, I have not used a large enough bowl. And about 2 Tbs of nut butter into the recipe, I KNOW I haven't used a big enough bowl. But, instead of dirtying another bowl, I decided to be stubborn and stick with my way-too-small-for-this-to-ever-end-well bowl...and toss half my saucy-cauliflower onto my counter/pants/floor/sink/etc. Don't be stubborn like me. Learn from my repeated mistakes. Use a super big bowl.
Anyway, mix until a creamy sauce has formed. Toss all your cauliflower florets into the bowl and, using your hands, mix/toss until all the pieces are evenly coated in deliciousness. Spread onto a foil-lined baking sheet and broil until just lightly toasted/golden brown, about 7-10 minutes, stirring it around half-way through. Keep an eye on them so they don't burn; mine take a ton longer because I have to really pile them on top of one another to fit all the cauliflower on one tiny toaster oven tray.
Enjoy! And be amazed at your new friendship.