Tomato Braised Cauliflower

You know what you get from bragging? Well you either get shown up - in which case you end up looking like a nincompoop - or you might end up looking like a rockstar.

This all all started a few days ago (Tuesday to be exact), when I tweeted about the "BEST.EVER cauliflower" that I'd had.

Referring of course to this tomato-braised cauliflower. I'd barely hit enter, when I was challenged by Carla of Bribed With Food. A cauliflower-off? What better way to pay tribute to the awesomeness that is this dish.

I realise that my honour is at stake here. If I am defeated I will probably skulk off home, put on a guilty indulgence type chick-flick (Pretty Woman anyone?) and grab a hunk of chocolate. Or maybe just a hunk*. Choices, choices.

So dear readers, I need you to try this out and gang up with me convince Carla that this spicy tender cauliflower in a tangy tomato sauce is in fact the best rendition of the vegetable that you've had. Can I count on you?

Tomato Braised Cauliflower 

Adapted from Steamy Kitchen on TLC

Serves 4

Delicious accompanied by succulent lamb chops and steaming rice.

1 tbsp (15 ml) olive oil

1 small onion, finely chopped
1 medium head cauliflower, broken into florets
1/2 tsp (2.5 ml) turmeric

2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) lemon juice

2 tsps (10 ml) Dijon mustard

1/2 tsp (2.5 ml) dried thyme
2 dried bay leaves

4 roma tomatoes, diced

salt and freshly ground black pepper

1. Heat olive oil over medium-high heat in a saucepan. Add the onion, cauliflower and turmeric and cook for five minutes or until glistening and fragrant. 

2. Add the tomato paste, lemon juice, mustard and thyme and fry another 1 - 2 minutes, then add tomatoes and bay leaves. Season to taste with salt and pepper, cover and turn heat down to medium-low. Simmer for 10 - 15 minutes or until cauliflower is tender.

Nutritional info (per serving): Calories 113.3 , Total fat 3.8 g, Saturated fat 0.5 g, Polyunsaturated fat 0.5 g, Monounsaturated fat 2.5 g, Cholesterol 0.0 mg, Sodium 222.6 mg, Potassium 943.1 mg, Total carbohydrate 17.1 g, Dietary fiber 5.6 g, Sugars 1.6 g, Protein 4.6 g

Good source of: Vitamin C 160.9 %, Vitamin A 24. 7 %, Vitamin B-6 18.9 %

*Of course I mean TheHusband!

Broccoli-Cauliflower with Cheesy Spinach Béchamel

(Sformato di Cavolfiore e Broccolo con Balsamella di Spinaci)

It's not that I don't like broccoli and cauliflower. It's just that it's difficult to find recipes that really allow them to shine. Know what I mean? I mean sure, there's your basic steamed broccoli/cauliflower with a white sauce. Booooooooooooooring. 

 Or you could throw them into a stirfry - that at least showcases their nice crunchy texture and colour. 

Or, you could do as No Special Effects does and turn them into superstars in this deliciously creamy cheesy side-dish from Bon Appetit. Because once you've laid eyes on this mister and inhaled it's awesome aroma... well, there's no turning back, now is there?

Broccoli-Cauliflower with Cheesy Spinach Béchamel

Adapted from No Special Effects

Serves 6 - 8 as a side-dish

1 small head of broccoli, broken into small florets

1 small head of cauliflower, broken into small florerets

1 bunch (about 350g) fresh spinach

3 tbsp butter

1/4 cup flour

2/3 cup milk + another 1/3 cup

1 tsp minced garlic

1/4 tsp freshly grated nutmeg

50g freshly grated Parmesan cheese

50g cheddar, grated

salt & pepper to taste

1. Fill a large saucepan with salted boiling water, add the cauliflower and broccoli and cook for a few minutes until just tender but still rather crispy. Remember they are going to be cooked in the oven again so don't overcook them. Immediately drain them in a colander (reserving 2/3 cup of the cooking liquid) and rinse with cold water to halt the cooking process. Set aside.

2. Next - steam/cook/microwave your spinach leaves for a few minutes until wilted, then drain and chop finely in a food processor. Set aside.

3. Now preheat your oven to 180C and then start making your bechamel sauce - melt the butter in the same large saucepan you used for the veggies, then add the flour. Stir to combine and gradually add the milk, stirring all the while to get rid of any lumps. Add the reserved water and cook, stirring continously until the sauce thickens.

4. Turn the stove off, and add the cheese. Stir until the cheese has melted into the sauce, then add nutmeg and season with salt & pepper. Add the spinach, stir to combine. Lastly add the cauliflower and broccoli. At this stage you might want to add an extra 1/3 cup of milk just to loosen things up a bit. I did and I think the end result turned out creamier for it.

5. Transfer the mixture to a 27 x 17 cm ovenproof casserole and bake for 35 minutes at 180C. Turn the heat up to 200C and return to the oven for another 10 minutes to brown on top.

Nutritional info (per serving): Calories 195.7, Total fat 10.9 g, Saturated fat 6.6 g, Polyunsaturated fat 0.7 g, Monounsaturated fat 2.8 g, Cholesterol 29.0 mg, Sodium 313.3 mg, Potassium 825.0 mg, Total carbohydrate 16.2 g, Dietary fiber 5.9 g, Sugars 2.0 g, Protein 12.0 g

Good source of: Vitamin C 221.5 %, Vitamin A 125.1 %, Folate 53.2 %, Manganese 40.2 %, Calcium 30.1 %, Phosphorus 21.9 %, Vitamin B6 21.8 %, Riboflavin 19.2 %, Magnesium 19.8 %,

Moroccan Roasted Vegetables on Couscous

I've been meaning to make more of an effort with Meat-free Mondays, but since we have our ballroom lesson on a Monday, it's usually somehow more convenient to settle for something like hotdogs. Yes, very gourmet-like of me, I know, but it's quick and TheHusband goes gaga over them. Apparently we all have our less-than-glamorous moments...




Nevertheless tonight called for something sans meat, but still tasty and filling. And let me tell you - these spicy veggies are awesome - just the right amount of heat with an exotic blend of spices that'll make you return for more. And if you don't trust me, ask TheHusband, the vegetarian sceptic, who asked for seconds. TheWoman = 1. TheHusband = sated. See, it's a win-win!

Moroccan Roasted Vegetables on Couscous

Adapted from Taste.com

Serves 4

500g pumpkin, peeled & cubed

1/2 medium head of cauliflower, broken up into florets

2 large carrots, thickly sliced

2 medium red onions, roughly chopped

1 tsp minced garlic

1 tbsp cumin seeds

1 tsp caraway seeds

1 tsp dried red chilli flakes

1 tbsp olive oil

1 1/2 tbsp honey

1 cup wholewheat couscous

1/4 vegetable stock cube, crumbled

1 cup water

1 tsp lemon juice

1 tsp olive oil
salt to taste

4 tbsp plain yogurt

1 tbsp honey

2 tsp dried mint

1. Arrange vegetables in a ovenproof dish. Sprinkle with garlic, spices, oil and honey, distributing evenly and place in the oven at 180C for 30 minutes.
2. Meanwhile, dissolve the stock cube in a cup of water. Add couscous and let rest for 6 - 7 minutes. Fluff with a fork, then stir through oil and lemon juice. Season to taste.
3. Serve roasted vegetables on a bed of couscous and top with a scoop of yogurt, drizzle of honey and a sprinkle of mint. 

Nutritional info (per serving): Calories 321.5, Total fat 6.4 g, Saturated fat 0.9 g, Polyunsaturated fat 0.6 g, Monounsaturated fat 3.7 g, Cholesterol 0.9 mg, Sodium 413.5 mg, Potassium 805.6 mg, Total carbohydrate 62.1 g, Dietary fiber 7.0 g, Sugars 16.2 g, Protein 9.6 g

Good source of: Vitamin A  212.3 %, Vitamin C 70.8 %, Manganese 19.3 %