I’m not one to follow trends, per se, but the upside to a particular food being ‘on trend’ means there’s a flood of new recipes to make you rethink your stance on, say…cauliflower.
Now I was never a cauliflower hater but I’ve always preferred broccoli. Then I adopted a plant based lifestyle and that began to change. Slowly. One night The Hubs made cauliflower buffalo wings and they were INCREDIBLE. So crispy and spicy and surprisingly delicious and that made me look at cauliflower in a whole new light.
And now I’ve begun experimenting with my own recipes, like today’s spiced cauliflower salad with peanut sauce. I’m calling it a salad but this is a cooked dish, served warm (or hot if that’s how you like it).
The first thing you’ll want to do is preheat the oven to 175c/350f so you can get the cauliflower going. Toss it in herbs and spices with just a pinch of olive oil so you get a little bit of crisp around the edges. I used: cumin, smoky & spicy paprika, garlic granules, ras el hanout, harissa, salt & pepper and tumeric. Toss and bake about 35-40 minutes, until nice and crispy.
Then put the water to a boil for rice and follow the package instructions. I used a basmati and wild rice blend because it’s tasty and pretty.
Okay, on to the easy part. Chop onion, ginger and garlic and add to a skillet with a splash of oil if you want. Cook until brown and then add peas, we used frozen peas because they taste better than the canned ones in my opinion. By the time you’ve done all this, the cauliflower should be done and ready to toss in the skillet.
Get a big serving spoon or a giant wooden spoon and stir in the cauliflower and rice until everything is blended.
Okay, two more things.
First, the peanut sauce. It’s simple. All you need is soy sauce, coconut sugar, powdered or grated ginger, peanut butter and lime juice. Stir in hot water, a tablespoon at a time to get the sauce to a thin enough consistency to drizzle. Once the food has been plated, just drizzle on this on top.
Second thing is…green garnish. Thin slice a scallion and a few tablespoons of mint together with a few peanuts and sprinkle on top for the final garnish.
Now, get your grub on!
We really enjoyed this dish. A lot. It was flavorful and satisfying and very calorie friendly. It’s something I’ll definitely add into the rotation.
The only thing missing was an ice cold beer or maybe some kind of tea-based cocktail.
I’ll keep you posted.