Cauliflower stew
As a kid, I was a very picky eater. As an adult I understand that it was my way to have control over one thing in my life ( I will talk more about picky eaters next time). For example, I still remember the first time I ate mushrooms (I was 16) and cauliflower — I was 17 and a friend’s mum made roasted cauliflower. Israelis love cauliflower. A roasted head of cauliflower is common pub food in Israel.
Last year, during the first Covid lockdown, there was a show on 📺 called “Israel cooks together”. Every day, the show would post what ingredients were needed to cook lunch and then a masked crew of two cameramen would join a different chef in their home kitchen to cook lunch live. They usually cooked three dishes in the hour, while talking about food and answering viewers’ questions. The cauliflower stew recipe below came from that show. It is a quick meal. And goes beautifully on couscous with a drizzle of tahini.
A few years ago we visited some friends and cooked food for them. While cooking Lach commented on how dull the kitchen knife was. Talking to one of those friends this week, I was delighted to hear that getting this email has inspired them to cook more and they ordered a new set of knives. This makes me so happy.
Here are this week’s recipe suggestions for you to try:
Crispy pan-seared salmon fillets - super quick, with just salmon, salt, pepper, and oil.
Pasta al limone - again very quick and refreshing pasta.
Easy zucchini savoury muffins - suggested to me by Sarah. A good option for lunch boxes. And they freeze well.
Chocolate sweet potato milkshake - a surprising ingredient for a chocolate milkshake, and if you ever have leftover sweet potato.
Cauliflower stew
1 onion, chopped roughly
Garlic cloves, sliced
Half big green chilli, sliced
Cauliflower, cut to florets
Cooked chickpeas (keep the water if cooking the chickpeas)
1/2-1 tsp turmeric
1 tsp sweet paprika
1 tsp cumin seeds
Salt and pepper, to taste
Fresh coriander, chopped (alternative: parsley)
How to?
Add to pan in order. Onions first, fry for a couple of minutes, then garlic and chilli. Then cauliflower. Last add the chickpeas and spices.
Add a little bit of chickpea water (or veggie stock, or plain water) and cover with a lid for a few minutes until the cauliflower is soft.
Add some of the chopped coriander on top in the last minute of cooking.
Serve on top of couscous, sprinkle a bit more chopped coriander, and drizzle with tahini.
Our meal plan from last week can be found at: https://foodfamily.app/public/meal_plans/4fde6d72-6a70-4736-a676-6e2fc8b28fb6
Once again, please let us know if you make any of these recipes, how you found them, what you changed, or just drop us an email to say hi.
Thanks and see you next week,
Elle, Lachlan, M, Ginger, and Edward