The humble cauliflower, a staple in the Quercus winter garden, has earned its rightful place in the low carb world. Often used as a substitute for flour or grains in recipes, it is found in pizza crust, gnocchi, as the base of buddha bowls, and so much more. But let’s also honor this cruciferous vegetable for the powerhouse nutrient that it is.
How to make Pan roasted cauliflower with dill pistachio vinaigrette
Cauliflower packs a nutritional punch, containing an abundance of vitamins, minerals, and fiber. One of its superpowers lies within a substance known as glucosinolates, a sulfur containing chemical that gives off a slightly pungent aroma when this vegetable is cooked. Glucosinolates break down into compounds known as sulforaphane that are protective against oxidative damage and may help in the prevention of some cancers.
I encourage you to try the below side dish recipe created by Quercus resident chef, Michael.
Ingredients:
- 1 large head of cauliflower, cut into 2-inch florets
- 1 tsp turmeric
- 1/2 tsp ground cumin
- 2 large garlic cloves, peeled and smashed into paste
- 1 1-inch piece of fresh ginger, peeled and grated
- 1 Tbsp ghee
- 2 Tbsp fresh dill, chopped
- 4 green onions, thinly sliced
- 2 Tbsp raw pistachios, chopped
- 1 tsp Dijon mustard
- 2 Tbsp apple cider vinegar
- 1/4 cup extra-virgin olive oil
- sea salt
Directions:
- In a small bowl, whisk together dill, onions, pistachios, Dijon mustard, vinegar and oil. Set aside.
- In a large bowl, toss cauliflower with ghee, turmeric, cumin, garlic, ginger and sea salt to taste.
- Heat a large skillet over high heat.
- Add cauliflower mixture and allow vegetable to char, not moving the pan or turning the contents.
- After a deep golden brown char is created on one side, turn cauliflower to achieve another char on one additional side.
- Remove from pan and toss with prepared vinaigrette.
- Taste and season with salt if appropriate.
