February 16, 2015 by Johanna Burani
Some culinary experts and nutrition watchers are predicting a “coming out” of sorts in 2015 for the underrated cauliflower. This cruciferous cousin to broccoli has been in the hands of cooks since the 4th century B.C. So why has it been given the nod now? Perhaps because of its versatility: it can be baked, boiled, mashed, fried, or pureed, or perhaps because of its friendliness to other flavors. Also, it’s nutrient-dense (Vitamin C, folic acid, potassium, Vitamin B6, copper) while carrying few calories of its own.
I was talking about food with my good Italian friend, Franca, over a coffee in her Parisian apartment a few weeks ago. We shared our cauliflower recipes. This one that she created is not only delicious but also low GI. Try it. You’ll be part of the latest culinary trend!
- 1 ½ lbs (680 g) cauliflower
- 1 teaspoon Kosher salt
- 1 clove garlic, minced
- 3 tablespoons extra virgin olive oil, separated
- 1 cup (170 g) quinoa
- Cut the cauliflower into small pieces. Boil in lightly salted water until cooked (15 minutes).
- Place cooked cauliflower, the garlic, 2 tablespoons olive oil, and 4 tablespoons of cooking water in a blender. Process until smooth and creamy (1 minute). Set aside.
- Cook quinoa in 2 cups of the same salted cooking water until it is absorbed, about 15 minutes.
- Moisten 6½ –cup ramekins with cooking spray. While still hot, firmly press the quinoa into the ramekins. Turn them over, releasing the quinoa “cakes” onto a flat serving platter. Serve the cauliflower on the side. Serve warm.