Orange cauliflower is a lovely vegetable that you will find at your local farmer's market this time of year. It has a slightly stronger taste than regular, white cauliflower. My favorite thing about this veggie is that it makes all your mixed vegetable dishes look fantastic. Kids tend to like it better than other vegetables because of it's fun color.
- Sauteed Orange Cauliflower with Carrots, Parsnips and Tomatoes in Coconut Milk
Sauteed Orange Cauliflower, Carrots, Parsnips and Tomatoes with Curry and Coconut Milk:
Ingredients:
- Half head of cauliflower, separated florets
- 3 carrots, cut into chunks
- 3 parsnips, cut into chunks
- 4 tomatoes, cut into chunks
- 1 table spoon of olive oil
- 1 teaspoon of curry
- 1-2 table spoons of Miso (optional)
- 1-2 cloves of garlic, pressed
- 1/2 can of light coconut milk
- Soy sauce or equivalent
Preparation:
- Saute garlic, curry and all veggies except tomatoes in olive oil
- Add small amount of water, cover and simmer on low temperature for about 15 minutes, add water if needed
- Add tomatoes, miso and coconut milk, simmer for 5 minutes
- Season to taste with soy sauce
- ENJOY!
Sauteed Cauliflower, Broccoli, Chard & Kale
Ingredients:
- Half head of cauliflower, separated into florets
- 1 head of broccoli, separated into florets
- 5 stems of kale, de-stemmed and cut into large pieces
- 5 stems of card, stems cut small, leaves cut into large pieces
- 1-2 cloves of garlic, pressed
- 1 table spoon olive oil
- 1 - 2 table spoons white rice vinegar
- 1/2 cup white wine
- salt and pepper to season
Preparation:
- Warm oil, saute garlic
- Add broccoli, cauliflower and chard stems, saute
- Add white wine, let alcohol steam off, cover and simmer for 10 minutes
- Add kale and chard leaves, cover and simmer for 5 minutes, add water if needed
- Add rice vinegar and season to taste
- ENJOY!