Cauliflower and Peas, Indian-Style

Snow peas and French bush beans in my garden

Sugar snap peas are currently in season in Boulder. You can get them at the farmers' market. They are always available at my favorite Asian market, Pacific Ocean in Broomfield, or at my local Costco. And most years, I can get them from my garden. I love sugar snap peas which is why I grow them every year. Even though, they take up a fair bit of space, require a lot of water and sun, and some years yield a disappointing amount of peas. But, I persevere in growing them. Because I do love them!

This recipe is adapted from the NY Times. As it turns out, cauliflower has gone on sale this week, which makes this a double win.

As with other stir-fries, it's important to have your ingredients prepped and measured before you start (what we chefs call mise-en-place). Stir fries happen fast and you can't be chopping or measuring things as you go.

Stir-fried Curried Cauliflower and Peas
(serves 4)

2 Tablespoons vegetable oil
1 teaspoon whole cumin seeds
1 teaspoon black mustard seeds
1 teaspoon ground turmeric
1 ½ pounds cauliflower (about ½ a large head), cut into florets
3 large cloves garlic, minced
2 Tablespoons grated ginger
1 medium jalapeno chile, sliced thinly (if you want less spice, remove the seeds)
3 Kaffir lime leaves (optional)
¾ teaspoon kosher salt
¼ teaspoon black pepper
½ pound sugar snap peas or snow peas, stems and strings removed
2 scallions, cut into 2" julienne
juice of ½ a lime
2 Tablespoons chopped cilantro

Heat oil in a large skillet or wok with a cover over medium-high heat. Add cumin and black mustard seeds and cook until the mustard seeds start to pop. Partially cover because once they start to pop, they will start shooting all over the place! Add the turmeric and stir for 15 seconds. Add the cauliflower, garlic, ginger, chile, lime leaves (if using), salt, and black pepper to the pan. Cook for 5 minutes. Stir often to avoid burning. Add the peas, stir, reduce the heat to medium-low, and cover. Cook for 5 more minutes until peas are crisp-tender. Stir in scallions, lime juice, and cilantro. Check for salt. Serve immediately.


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Pickled Cauliflower

This recipe is from Too Many Tomatoes, Squash, Beans, and Other Good Things: A Cookbook for When Your Garden Explodes. It was originally published in 1976 and republished in 1991. It is one of my go-to vegetable cookbooks because so many of the recipes are simple, tasty, and full of veggies. Since it's from the Dark Ages, it also avoids some of the annoying things one finds in newer cookbooks, my primary pet peeve being the use of "superfoods" and trendy ingredients. Though I am a trained chef and I adore interesting food, I often fall back on tried-and-true recipes from the past because they are simple and they work. In this case, it might even get you to eat your vegetables, which isn't a bad thing.

If you happen to have an exploding garden (I do, on occasion: see here and here), this cookbook will be your friend in times of overabundance. If you don't have a garden, fear not, dear reader! Produce goes on sale and this cookbook will help you create delicious veggie-filled dishes from cheap supermarket produce too.

Cauliflower Antipasto
Quick Pickled Cauliflower & Carrots
(makes about 6 cups)

1 medium head cauliflower (about 1 ¼ pounds)
4 medium carrots, peeled
⅔ cup cider vinegar
⅔ cup water
¼ cup vegetable oil
1 Tablespoon olive oil
1 ½ Tablespoons sugar
1 large clove garlic, smashed
1 teaspoon dried Greek oregano
¾ teaspoon kosher salt
½ teaspoon ground black pepper

Trim off leaves from cauliflower. Peel lower stalk because it is quite fibrous. Cut the cauliflower into bite-sized pieces. Slice carrots ¼ inch thick. Place the cauliflower, carrots, and remaining ingredients in a large pot. Bring to a boil, reduce the temperature to low, and simmer for 10 minutes. Allow to cool slightly and transfer to a container for storage. Refrigerate for at least 8 hours for best flavor though it tastes pretty good fresh from the pot. Will keep at least a week, refrigerated.

Food Photos: The Bane of My Existence

Why do I use photos that clearly aren't a photo of the dish I'm writing about? Because I hate having to take photos of my food! Sometimes, it's my dinner. If I need to style the dish, I'm eating a cold dinner. No thank you! Sometimes, my dinner isn't particularly photogenic. As a blog reader, I'm annoyed by articles that have endless photos of the food from every angle along with many photos of the production. Overkill, I say. I also have no patience for scrolling over a bunch of photos to get to the recipe I am looking for.

But, a photo is important for catching a reader's eye in the overwhelming noise that is the internet. That's why I include interesting photos of food that I have found in Wikipedia Commons in my posts, when I don't like/can't be bothered to snap a gauzy, perfectly lit photo of my dinner (oh, wait, I never do that). Live with it. I cook and I write about food which is my passion. Photography definitely isn't my passion. I leave that to people who are way better at it than I am!

Now, I discover that the photos blow up my list of most popular posts. Ugh! As I said, photos make me crazy. [It's a bug in the widget from Blogger so I hope the thumbnails will reappear at some point.]

The photo above is mine. It's not all that pretty but that cauliflower sure tastes good! It's seasoned with tahini, lemon juice, and Aleppo pepper. Aleppo red pepper is slightly spicy - not nearly as hot as crushed Italian red pepper - and has a lovely fruity flavor. I think it's far more useful in the kitchen than crushed red pepper because it's more subtle. Find some. You won't be sorry. It's great on eggs, hummus, chicken, and right here in this cauliflower recipe.

Roasted Cauliflower with Tahini and Lemon
(serves 4-6)

non-stick cooking spray
1 large head of cauliflower
salt
¼ cup tahini
juice of 1 lemon
¼ to 1 teaspoon Aleppo red pepper

Preheat oven to 400°F. Spray a large rimmed cookie sheet generously with non-stick cooking spray.

Trim off leaves and cut off the tough bottom of the stem on the head of cauliflower. Most of the stalk is edible so don't try to cut out all of it. It will cook up tender. Slice the cauliflower about ½" thick. The slices won't hold together; doesn't matter. Put the cauliflower, in a single layer, on the greased cookie sheet. Spray with cooking spray and sprinkle with salt. Roast the cauliflower in the hot oven for 30 minutes or until tender.

While the cauliflower is roasting, combine the tahini, lemon juice, and Aleppo pepper in a small bowl. Set aside.

When the cauliflower is done, remove from the oven and increase the heat to broil. Spread the tahini sauce evenly over the cauliflower. Return the cauliflower to the oven and broil until the sauce browns up. Serve hot.