There are three kitchen instruments I’ll all the time have: a great cooks knife, my flour grinder, and my excessive pace blender. Everything else I might do with out (I’ve even realized my stand-mixer is a nice-to-have). With these three issues, I can do just about something I might ever need. You may balk on the flour grinder however when you begin grinding your personal flour- you gained’t return. And the blender? It’s booted my meals processor off the counter.
This fried cauliflower is made due to the romesco sauce. If you’ve by no means tried this sauce earlier than, I can’t advocate it sufficient. Just a few toasted nuts are mixed with roasted purple pepper, herbs, and spices to type a strong sauce (and the rationale for mentioning the blender!) You might additionally make the sauce in a mortar and pestle however I like the creaminess the blender lends.
An ideal vegetarian fork-and-knife dinner with a young fried cauliflower slice smothered with do-it-yourself romesco sauce.
Course: Main Course
Servings: 2 servings
Calories: 760 kcal
- 1 cup raw quinoa
- 1 cup vegetable broth
- 1 cup water
- Pinch of salt
- 1 giant head of cauliflower
- 2 tablespoons olive oil
- ½ teaspoons salt
- ½ teaspoon black pepper
- 1/four cup slivered almonds
- 1/four cup hazelnut items
- 1 giant roasted purple pepper
- 1 garlic clove
- 1/four cup tomato puree
- 2 tablespoons flat-leaf parsley
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- half of teaspoon cayenne pepper
- 1/four cup olive oil
- Salt and Pepper
Rinse quinoa and place in a medium pot with broth, water, and salt. Bring to a boil, cut back to a simmer, cowl, and prepare dinner for 12 minutes. Remove from warmth and let sit till able to serve.
While the quinoa is cooking, take away the greens from the cauliflower and reduce proper in half. Slice a ½” thick slice of cauliflower from every half. Set apart remaining cauliflower for an additional use. Heat a skillet over medium-low. Add olive oil in a skillet giant sufficient to carry each cauliflower slices, or work in batches. Add cauliflower slices to the heated oil and fry on all sides till golden, four to five minutes on all sides. Sprinkle with salt and pepper and switch to a plate.
In a small, dry skillet, add the almonds and hazelnut items over medium warmth. Shaking the skillet typically, flippantly toast the nuts till aromatic, four to five minutes.
In a meals processor or small blender, mix the components for the romesco sauce, together with the toasted nuts. Puree till the sauce is pretty properly clean. Taste and add salt and pepper as desired
Serve the fried cauliflower over quinoa and spoon romesco on high.
There is actually nothing fairly like slicing and frying cauliflower. I’ve made comparable ‘steaks’ from celeriac and fennel earlier than however the taste of every is extra pronounced. Broccoli would work instead of the cauliflower, I simply discover chopping the heads of broccoli to be a bit extra of a ache.
Roast/Grill: I do know not everybody studying this can wish to fry the cauliflower. That’s fine- there are different methods! I like to lightly steam the cauliflower then grill in a pan. You might additionally roast the cauliflower till tender.
Grains/Salads: I like utilizing quinoa due to the protein enhance however you could possibly use any grain you’ve gotten readily available. Amaranth can also be fast cooking/full protein like quinoa.
Romesco: Switch up the romesco by utilizing a green variation.