Mashed Cauliflower

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As usual, my cooking efforts vary from complex and inspired, to lets-just-get-the-vegetables-used-up. This recipe was born of the latter condition, namely, a giant head of organic cauliflower that I couldn’t bear letting go to waste.

It’s a very simple, and (I think) rather comforting and homey dish.

As with most of my recipes, it’s very open for interpretation and creative editing. Any cheese could be used, and for those of you who are more dairy-tolerant than I, some very tasty results could be achieved with artisan cheeses. Also any number of herbs or spices might make a tasty addition to this recipe. Here’s how I made it, the simple version.

Ingredients

• Cauliflower (as much as you feel like making)
• 2 T. butter
• salt and pepper
• Rice Cheeze (about 4 oz., cut into chunks)

Put cauliflower into large pot. Cut into chunks only if necessary to fit into pot. Cover with water. Salt the water. Boil cauliflower about 10 minutes, until very tender, but not falling apart. Strain. (This also came in handy for rinsing off a few aphids that had found our way to our organic cauliflower.)

Toss in a couple chunks of butter, and mash with a potato masher. Toss in chunks of cheese while still very hot so they begin to melt, but aren’t completely incorporated.

Commence creative additions. This recipe made me think that it would be very tasty to try half mashed potatoes and half cauliflower. I’ll update when I’ve tried this.

Asian-inspired Slaw

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very tasty

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I’ve been getting clever about using up vegetables since we subscribed to our local Community Supported Agriculture, or CSA. This one’s called Two Small Farms, and I can’t recommend it highly enough. All the extra and unusual vegetables inspire me to create new and tasty ways to consume them all.

We recently received purple cabbage two weeks in a row, and something had to be done.

Here’s a great recipe I threw together that uses about a head of cabbage. You could use whatever type of cabbage you had, white, purple, or even Napa. I used red bell peppers, but I’m sure shredded carrots, snow peas, jicama, or the like would also be a welcome addition.

Solids

• 1 medium head of cabbage, chopped up however you like best
• 1 large red bell pepper, julienned
• 2-3 T. chopped cilantro
• 2 T. sesame seeds (optional)
• 1/2 C. toasted slivered almonds

Dressing

• 2 T. soy sauce
• 2 T. rice vinegar (I used apple cider vinegar, as it was what was on hand)
• 2 T. sesame oil
• 2 T. olive or other salad oil
• 2 T. sugar
• 1 t. grated fresh ginger

Toss together all the solid ingredients except almonds. Whisk dressing in a small bowl. Please note that measurements for the dressing are fairly approximate. (I rarely measure when I’m cooking, so you should use your common sense and your own feel for what you like.) Toss the dressing into the salad and refrigerate for at least an hour before serving.

Toss with toasted almonds just before serving. And enjoy!