Tag Archives: vegetables

Fried Cauliflower (and dipping sauce)

One of my very first jobs out of college was a hostess at Applebee’s, and eventually becoming a server. It was one of the jobs that I hated and loved at the same time. I loved getting to talk to guests and making decent tips by up-selling a beer or an appetizer (or “For 2.99 more you can get shrimp on your steak”). It was pain in the you-know-what when we were packed and every table was sat, but if you were “cut,” you still had to wait for the tables to ask for the check, pay, and leave. Nevertheless, it taught me a lot about customer service, kindness, and was my first dabble in the culinary world.

You might ask, “Well Morgan, how does this connect to cauliflower.” I mean, it really doesn’t, but whenever I left Applebee’s I would smell like a mozzarella stick or a boneless wing, which are fried goodness. The new craze now is fried eggplant, zucchini, and yes, cauliflower. I wonder if Applebee’s is following the cauliflower bandwagon nowadays. Anyway, cauliflower is one of the most nutrient-dense and low-carb vegetables you could eat. It’s versatile and easy to cook, which is also a plus. Cauliflower, like broccoli, are members of the cruciferous vegetables family, meaning it helps with digestion and inflammation. I bet you didn’t know you were getting a nutrition lesson here huh? #boom.

Frying cauliflower is new to me, and so I wanted to make this recipe simple and easy to do. This recipe only calls for four ingredients:

  • 1 large head cauliflower
  • 3 large eggs
  • 2 cups flour (of choice – I prefer cassava, but wanted to finish up my AP Flour)
  • Salt
  • Oil for frying (I used EVOO – I prefer not to cook with canola or vegetable, other than olive.)

Start by cutting the cauliflower into florets, whether small or large is your prerogative. Crack three eggs into a bowl and whisk. Pour the flour into a separate bowl and begin the assembly line. Pour the oil into a pot (I used an entire bottle) and heat it up, using a thermometer to gauge the temp: the oil should reach around 350* to start frying.

Dip the cauliflower into the egg-wash, then into the flour, and set on a plate. Repeat until all of the cauliflower has been coated with both the egg and then the flour. Fry in batches of 10-12 florets at a time, placing them on a plate with lined paper towel to absorb excess oil. Season with salt as you go.

I also made a dip, but won’t take credit for it as it was from a recipe book by Yotam Ottolenghi:

  • 3 tbsp greek yogurt
  • 3 tbsp sour cream
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • salt
  • pepper

The cauliflower comes out beautifully browned, crisp, and tender on the inside. Go ahead and dredge the cauliflower into the dip and you’ve got a delectable appetizer, and you absolutely do not have to share! NOMaste 🙂

“Brussels and Broc”

Peanut butter and jelly. Spaghetti and meatballs. Chicken and waffles. Classic and delicious combinations. I love a classic grilled cheese and tomato soup, but as I am on my reset (week three hollaa!), no bread for moi. However, I am obsessed with vegetables. Like, seriously. I love all green veggies, not just for the nutritional content, but because they taste so damn good. Another classic combo to add to the list: brussel sprouts and broccoli, or as I call it, “brussels and broc.”

This recipe is short, quick, and painless. Preheat oven to 400 degrees. Start with slicing brussel sprouts in half, or cutting the ends off. Chop broccoli florets and rinse both veggies. Place into a large bowl and toss with your favorite oil… I prefer avocado oil (has a high smoke point and taste great). Season with salt, cracked pepper, and in my case, dried rosemary.

Take a baking sheet and cover with aluminum foil. Spray oil onto the foil and pour the veggies onto the baking sheet. Bake for 17 minutes, then turn the oven off and let the veggies stand still for another three minutes. You’re welcome 🙂

Lemon Orzo and Vegetable Primavera

It’s the final countdown (until Thanksgiving), and I cannot wait to indulge in all my favorite goods: the sweet potato casserole, green bean casserole, turkey, stuffing, and apple pie!  This happens to be my favorite holiday out of all holidays celebrated, especially because it brings people together.  Friends, family, and friends who are family – it’s a season to give thanks and be happy 🙂

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I always loved the idea of eating orzo, as it’s a super small pasta that goes with just about every kind of sauce.  The downside?  I never really know how to best prepare it.  Should it be in a cold salad?  Could I eat it like regular pasta with just butter?  Tonight’s dinner featured orzo as a kind of sprinkling of carbs that paired perfectly with the medley of sautéed vegetables.IMG_0031

Giving props to my SIL Ashley for finding a similar recipe and giving me inspiration,  I took it a different route: instead of roasting the vegetables and using mushrooms, I sautéed all of the veggies separately, using one pot over and over again, then mixing it altogether at the end with a touch of salt, pepper, and garlic.  I used zucchini, spinach, onions and shallots, cherry tomatoes, and bell peppers.  I started with the onions and cooked them until translucent then set aside.  Up next was the spinach: sautéed in butter and garlic, then the zucchini, and last the tomato/pepper mix.

I cooked the orzo as I would regular pasta, then added it to the vegetable mix, tossing the whole dish with some fresh squeezed lemon, olive oil, S&P (Salt and pepper).  Crumbled mediterranean feta sat atop the beaut and we couldn’t have been happier at how this came out!  This will for sure be part of the rotation of meals.  Bon appetít!

Lemon Orzo and Vegetable Primavera

Course Dinner
Cuisine Greek, Vegetables
Keyword dinner, easy, orzo, pasta, vegetables
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author nomastehungry

Ingredients

For the vegetables

  • 1 cup Orzo
  • 1 zucchini sliced then halved
  • 2 bell peppers orange and yellow
  • 1 pkg fresh spinach
  • 1 large onion or onions and 1 shallot, sliced
  • 1 cup cherry tomatoes sliced
  • 1 cup feta
  • 3-4 tbsp oil I used avocado oil

For the dressing mixture

  • 2 tbsp olive oil
  • 1/2 tbsp salt
  • 1 half squeezed lemon
  • 1/2 tbsp pepper

Instructions

  1. In a large sauté pan, drizzle one tbsp oil into the pan and turn heat onto medium. Add the sliced onion and shallot mixture to the pan and cook until fragrant and translucent (should be able to see through the onions), approximately 8-10m.  Set aside.

  2. Add a tbsp of butter to the same pan and pour in the spinach.  Cook until leaves are wilted and soft.  Season with garlic powder and set aside.

  3. Pour another tbsp into the pan.  Layer in the sliced zucchini and cook until browned and the zucchini starts to sweat (10m).  Set aside.

  4. Add in sliced tomatoes and bell peppers and cook until fragrant and the tomatoes begin to soften.  Layer back in all of the other cooked vegetables.  Drizzle a pinch of salt and pepper, add garlic powder.  Stir to blend.

  5. Meanwhile, boil a pot of water (3-4 qts).  Add in the cup of orzo and cook for 8-9 minutes depending on packaging. Drain and pour into vegetable mixture.  Mix well.

  6. Drizzle the lemon olive oil mixture into the pan and stir to spread the dressing.  Sprinkle crumbled feta on top and serve immediately.