If you have not yet read my post about why I am going vegan for a month, you should.
Here are some times you need to avoid being lazy when it comes to cooking: When you have a fridge full of left over fresh food that needs to be used; when you are trying to save money by not eating out; when you are trying not to eat too much junk food; when you are trying to cook regularly so you have recipes you can blog about. On Friday all of these things applied to me, and yet I really just wanted to go to Vinnie’s Pizza again for lunch, even though we had just been there the night before for dinner. But we had so much cauliflower in the fridge, that I just couldn’t let it go off without at least trying to reduce its numbers somehow. I had toasted cauliflower before when making Momofuku’s ginger scallion noodles, and knew that it tasted pretty good just on its own, so I set about toasting it and frying up some left over mushrooms with garlic, for a really simple and delicious lunch that made a bit of a dent in our fridge full of vegetables. We still have more than a head of cauliflower in the fridge that I can’t wait to get rid of – I would give just about anything to be able to make cauliflower cheese or cauliflower and caramelised onion tart. I just hope that consuming too much cauliflower doesn’t have any dire side-effects.*
Vegan Menu, Day 12
Breakfast – Weetabix with Soy Milk
Dinner – Pesto Soup with Greens and Gnocchi
Toasted Cauliflower with Mushrooms and Garlic
(Serves one as a main)
1/4 of a head of cauliflower
2 tablespoons of grapeseed oil (one for the cauliflower, one for the mushrooms)
A large handful of wild mushrooms (I used oyster mushrooms and chanterelles)
2 cloves of garlic
Lots of salt
Fresh ground black pepper
Break the cauliflower into small florets. Heat 1 tablespoon of grapeseed oil in a frying pan on medium-hot. Add the cauliflower and two large pinches of salt and a good grind of black pepper (I like a lot of salt in my food, but seeing as all you have here is cauliflower, salt and pepper, these seasonings do a lot to add flavour). Toast the cauliflower, tossing regularly so they are evenly done, until browned and soft. This will take roughly 15-20 minutes.
While the cauliflower is cooking, wash the mushrooms well, and dry them well with a kitchen towel. On medium, heat the second tablespoon of grapeseed oil in another frying pan, and add the mushrooms. Finely chop the garlic, and add it to the cooking mushrooms along with a pinch of salt. You want the mushrooms to lose all their liquid and begin to brown a bit, and the garlic to brown and go crispy without burning. Basically, most of the cooking process will include stirring the cauliflower, followed by stirring the mushrooms so that nothing burns, but everything browns nicely.
When everything is done, just combine in a bowl, and toss together.