- 1 M head of cauliflower, cut into florets
- 1.5 c frozen peas
- 4 cloves garlic, chunked
- 1 M-L red onion, chunked
- 1 M-L jalapeno, chunked w/seeds
- 1.5 c parsley w/stems
- 1/2 c cherry tomatoes, quartered
- 1.5 c chicken broth (bone broth if’n you got it)
- 1 Tbsp coconut oil
- 1 Tbsp olive oil
- 1 tsp turmeric
- 1.5 tsp coriander
- 1 tsp paprika
- 1/2 tsp ginger
- 1/2 cumin
- dash asafoetida
I was in the mood for Indian. Specifically, cauliflower and peas. If I wanted this meal to be culturally relevant, it’d be served over rice and/or with naan… but, y’know, carbs. Thankfully cauliflower is a too open-minded piece of produce to let this be a delicious pipe dream: it will star in the show both playing itself, and in the role of rice.
First thing: Haphazardly dice garlic, onion, and jalapeno. Don’t hurt yourself, but enjoy knowing that it doesn’t matter how pretty these look before heading into a food processor. Put them in the pan with both oils, turn heat up to M for 10m then reduce to ML. Add parsley, mix. Let them mingle until translucency happens.
Return to the pan, increase heat to M and add your spices. Coat everything and let it cook for about a minute. Turn off heat, let the pan cool for a minute then throw it all in the food processor until all that remains is a wet paste. Return it to the pan, add diced cherry tomatoes, broth, and peas. Bring to boil over M then reduce heat to L. Stir in cauliflower. Bring it back up to ML while you fold it all together, then when it returns to a simmer cover and turn to L. Walk away for 15-20m, then come back and… CHOOSE YOUR OWN ADVENTURE:
- Turn off the stove and let it sit for the day in its own warm mess until dinner
- Turn the heat back up to M until your desired consistency is reached, serve
- Turn off stove for an hour. Decide you’re hungry, cook a quick chicken breast and have dinner for lunch.
This ended up being better than I’d initially hoped, with all the right levels of spice (for me: if you’re generally a wimp, check your jalapeno seeds at the door). I couldn’t wait until the dinner hour to eat a hearty portion.
What I did right: Cauliflower as its own rice means more phytonutrients and less sugar. I’m always happy to include turmeric and coconut oil in any reasonable fashion, and hiding parsley was a win-win.
What I did wrong: Forgot to marinate a chicken breast in advance, thinking “since this is for later I’ll wait on choosing/cooking a protein.”
What I might do next time: Pulse the cauliflower even more lightly so it’s chunkier. Add a little chili powder and/or fenugreek.