Vegetable Forward

Cauliflower Rolls

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New England is famous for lobster rolls during summer. Living in New England I was looking for similar rolls in a vegetarian version which can be served while entertaining or picnicking outside. Why not cauliflower which can mimic same flavor as lobster and when it has become trendy to make rice to pizza crust from cauliflower. These vegetarian rolls use same dressing and crunchy vegetables as of lobster rolls. You can keep dressing and cauliflower florets separate and make dressing with yogurt only for a picnic. Rolls can assembled when ready to eat.

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Cauliflower Rolls

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 20-25 small bite size cauliflower florets
  • 1 cup buttermilk
  • Hot sauce, according to taste
  • 1 cup corn meal
  • ½ cup all-purpose flour
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • Salt to taste
  • Oil for frying
  • ¼ cup finely diced red pepper
  • ¼ cup finely diced celery
  • ¼ cup finely diced red onion
  • ¼ cup mayonnaise
  • ¼ cup yogurt
  • ½ teaspoon celery salt
  • Juice of half a lemon
  • 4 Hot dog buns
  • Butter to toast buns
Directions
  1. Combine buttermilk, hot sauce and salt to taste in a mixing bowl. Marinate cauliflower florets in buttermilk for 2 to 3 hours.
  2. Combine corn meal, all-purpose flour, ½ teaspoon paprika, ¼ teaspoon black pepper and salt to taste in another bowl. Once cauliflower is marinated, drain the florets and transfer to flour mixture. Coat florets with flour and shake off excess flour.
  3. Heat oil for frying in a frying pan until ready to fry. Fry cauliflower florets in 3-4 batches until golden brown. Transfer to paper lined plate to drain excess oil.
  4. To assemble rolls: Toast the hot dog buns on a griddle with butter. Combine mayonnaise and yogurt in a big mixing bowl and whisk to make it smooth. Add red pepper, celery, onion, lemon juice, ½ teaspoon paprika, ¼ teaspoon black pepper and celery salt. Stir to combine. Once excess oil is gone from cauliflower florets, add warm florets to mayo mixture and stir to combine. If you are not ready to serve roll immediately then wait to add florets until you are ready to serve them. Open the top slit of buns and divide the florets filling among four buns. Serve immediately.

 

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Recipes, Vegetable Forward

Vegetables and Chickpeas Tagine

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Vegetables and Chickpeas Tagine

Prep time: 

Cook time: 

Total time: 

Serves: 6

The spices used in Moroccan Tagine recipes are very similar to spices used in Indian curries. I like to cook curries/stews with warm spices during winter months. It is very satisfying and comforting during cold season. I add chickpeas or lentils for protein to dishes like this.
Ingredients
Spice Blend:
  • 1 tablespoon turmeric
  • 1 tablespoon paprika
  • 1 tablespoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon garlic powder
  • ½ teaspoon ginger powder
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
For Tagine:
  • 4 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 inch piece of ginger, finely minced
  • ⅛ teaspoon saffron threads
  • 1 tablespoon tomato paste
  • 2 cups cauliflower florets
  • 2 carrots, cut into 1 inch pieces
  • 1 cup small red or yellow potatoes, cut in half
  • 1 cup vegetable stock or water
  • 1 zucchini, cut into 1 inch pieces
  • 1 cup different color peppers, cut into strips
  • 1 15 oz. can of chickpeas, rinsed and drained
  • 1 15 oz can of diced tomatoes
  • 2 teaspoons salt or to taste
  • 1 cup large green olives
  • 2 preserved lemons, roughly chopped
  • ½ cup roughly chopped dry apricots or golden raisins
  • 1 cup cilantro, chopped for garnish
Directions
  1. In a mixing bowl make spice blend by combining all spices. Preheat oven to 350 degrees (optional, See step 3).
  2. In a large Dutch oven or oven proof sauté pan, heat olive oil on medium high heat for 1 minute. Add onions and sauté until translucent, 3 minutes. Add garlic, ginger, saffron and spice blend, and sauté until fragrant for 2 minutes. Next add tomato paste and sauté for 2 minutes.
  3. Add cauliflower florets, carrots and potatoes to pot. Stir to coat vegetables with spices. Add stock or water and bring it to boil. Season with 1 teaspoon salt and stir. Cover the pot and you can either cook vegetables on stove top or transfer to oven. Let vegetables cook for 10 to 12 minutes or just tender.
  4. Add remaining vegetables, preserved lemons, apricots or raisins and olives. Add diced tomatoes from can with juices and chickpeas. Season with remaining teaspoon of salt. Stir to combine everything and cover the pot. Transfer to oven or continue to cook on stove top for another 10 minutes or so until all vegetables are cooked through.
  5. Before serving garnish with cilantro. Serve with couscous and/or nan.

 

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Recipes, Vegetable Forward

Nashville Hot Cauliflower

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Nashville Hot Cauliflower

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 large cauliflower, washed and cut into large florets
  • 2 eggs
  • 1 cup buttermilk
  • ¼ cup water
  • 1 cup all-purpose flour or more
  • 2 tablespoons corn starch
  • 2 teaspoons salt or to taste
  • 1 teaspoon black pepper
  • Canola or vegetable oil for frying
Dry rub:
  • 2 tablespoons salt or to taste
  • 1 tablespoon black pepper
  • 1 tablespoon garlic power
  • 1 tablespoon onion powder
  • 2 tablespoons cayenne pepper or to taste
Nashville hot oil:
  • 2 tablespoons cayenne pepper or to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon celery salt
  • 1 tablespoon salt or to taste
  • 2 tablespoons dark brown sugar or to taste
  • 1 cup vegetable or canola oil
  • 6 tablespoons unsalted butter
Directions
  1. Combine ingredients of dry rub in a small mixing bowl. Transfer cauliflower florets to a large mixing bowl or a large zip lock bag. Sprinkle the rub over cauliflower and stir gently to coat spices evenly over cauliflower. Let it stand for an hour at room temperature.
  2. Make hot oil: Combine dry spices, salt and sugar in a heavy sauce pan. Sauté over medium heat until spices are fragrant, about 3 minutes. Whisk in oil and butter and let it simmer for 2 to 3 minutes. Remove pan from heat and let it cool to room temperature.
  3. Combine and whisk eggs, buttermilk, water, 1 teaspoon of salt and ½ teaspoon of black pepper in a large mixing bowl. In another large bowl combine flour, corn starch, remaining salt and pepper.
  4. Dip each cauliflower floret in buttermilk and coat with flour. Repeat the process.
  5. Heat oil in a frying pan until hot enough to fry. Fry florets in batches of 4 to 5 until golden brown, 5 to 6 minutes. Drain excess oil on a wire racked pan or paper towel lined plate.
  6. Transfer florets to a large mixing bowl. Pour hot oil over cauliflower and stir to coat with sauce. Serve cauliflower florets over white bread with pickles.
Notes
Try to keep cauliflower florets as large as possible. Smaller ones tend to break easily while dipping in buttermilk and coating in flour. Instead of shallow dishes, mixing bowls work better for dipping and coating florets.

 

 

 

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