A delightful week night side dish; quick, easy with a slight hint of spice. The cauliflower florets are cooked in the pan till tender and then sprinkled with nuts, dried fruits, green onions and some dressing.
Cauliflower is considered pretty unremarkable by a lot of people; not so colorful, known for its “notorious” odor when cooked and it is bypassed by many. Not in our home. We love our cauliflowers; be it be any time of the year, this vegetable holds a favorite corner in our kitchen. What I love about it is the numerous ways it can be cooked and served. The florets absorb flavors and colors really well, so it works wonders in all kinds of cuisines.
This time it is a very very simple recipe, not needing a whole lot of ingredients. I have used pecans and cranberries since I am seeing plenty of both, but this will work well with any kind of nuts and dried fruits.
Cauliflower with Nuts and Cranberries
- 1 Head Cauliflower, broken in to medium sized pieces
- 1.5 Tablespoons Oil
- 1/4 Teaspoon Cumin Seeds
- 1/4 Teaspoon Coriander Powder
- Crushed Red Pepper
- 1/2 Cup Dried Cranberries
- 1/2 Cup Nuts, Lightly Toasted (Use any nut: Walnut/Almond/Pine Nuts/Pecans)
- 6-7 Stalks of Scallions/Green Onion, Green + White, cut into small pieces
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 Teaspoon Honey (Optional, if you want a tinge of sweet along with the cranberries)
- 1 Tablespoon Wine Vinegar
Break the cauliflower head into medium sized florets. Wash and drain.
In a skillet or a flat bottomed pan, add the 1.5 tablespoon oil, some of the red crushed pepper, cumin seeds and the coriander powder and switch on the heat. When the seeds start to just sizzle immediately add the cauliflower pieces. (Take care here, not to wait too long with the spices in the hot oil, they quickly burn!). Increase the heat, toss the cauliflower so the oil and the spices coat the pieces. Fry while tossing frequently till the florets get small brown spots.
Add 1/4 cup of water and salt in the pan, reduce the heat to low and cover it with a tight lid. Let it cook for 6-8 minutes or till the cauliflower is tender but not mushy and falling to pieces.
Switch off the heat; take the pan off the heat and add the scallions, toasted nuts and the cranberries and toss till well combined. Pour the dressing and more crushed red pepper and toss well.
Serve warm as a side.
We loved this dish. It works best when you let the cauliflowers rest for a while with the dressing and the scallions in it. It tasted great warm and was also very good the next day when we had some left overs. It was almost like a finger food (a healthy one) for my kids – they picked up the cauliflowers, nuts and cranberries and finished bowlful of it in no time.
Serve it as a salad or a side dish.
Folks, here I am apologizing again for not visiting your blogs in time and leaving comments. I am not promising that I can do so. At this moment I have something more important to attend to; my family, my kids, their activities, holidays, our upcoming vacations.My blogging has been sidetracked. I have been reading all of your posts when I am finding time, but not always leaving a comment. It is only for a few hours a week that I have set aside for preparing my posts and blog hopping and I know it is not enough time. But right now it just has to be this way. I have been getting emails from my readers and friends asking me why I haven’t been visiting them, I am really sorry, but I hope you will understand.