“Don’t eat anything your great-grandmother wouldn’t recognize as food.”
Definitely NOT Crunchy Water!
A wander through St.Lawrence Market looking for inspiration for our weekend cooking adventures is something my husband and I do frequently. This past weekend while in the newly erected permanent home of the farmer’s market there, John said,
“We should eat more turnips…” to which I replied… “no, no we really shouldn’t.” He barked a laugh and rather more loudly than truly necessary and declared,
“I knew it… turnip hater.” Which I can assure you led to some rather unpleasant looks directed my way from a local turnip selling gentlemen in a nearby booth.
We often have conversations like this… and although it seems wrong, even to me, there are a lot of vegetables that I just can’t get behind. I faked it for a LOT of years when the kids were little and I was working hard to teach them that all foods are delicious and wonderful and they shouldn’t have any issues over this flavour or that texture. Now that the kids are pretty much “fully cooked” I’ve been more honest about my personal likes and dislikes.
I won’t go so far as to say I dislike cauliflower. I think it’s more a case of having no feelings about it whatsoever… none… like honestly I am completely devoid of emotion where cauliflower is concerned. It’s much as my son describes celery… “crunchy water” and yet somehow considerably less interesting than a lovely tall cool glass of water.
For those that know me will attest to my stubborn streak and as such I have been on a quest to devise a recipe for cauliflower that combines both flavour (which as we have now determined cauliflower has none!) and maintains a modicum of healthy attributes (ie. not smothered in cheese) and of course as always is easy to create and is delicious… this recipe does it!
Having the distinction of being a super food, I thought that perhaps cauliflower deserved a teensy bit of respect and a respite from my prior disdain. Turnips however are still a long way down that particular road I’m sorry to say!
Enjoy & Namaste!
- Olive oil for the pan
- ½ medium red onion, thinly sliced
- 1 small head cauliflower, cut into florets
- 2 cloves garlic, minced
- chill pepper flakes, to taste
- Flat leaf parsley to garnish
- Heat olive oil in a saute pan
- Add onions and cook, stirring often, over medium high heat until beginning to soften and become translucent
- Add cauliflower florets, stirring often until florets begin to brown. This step will take a varying amount of time depending upon how large the florets have been cut.
- Add garlic, stirring constantly until it becomes fragrant.
- Add chilli peppers to taste
- Finish with a sprinkle of rough chopped parsley