There is something inexplicable about food trends. They start somewhere, in the kitchen of a chef, or a notable food trendsetter, and they then become huge – and my concept of huge has drastically changed since I moved to the United States! Fads catch on way more widely than I have ever experienced before, and many of my friends are influenced in a way or another…
Most of the time, food trends spin off from an already familiar food ingredient or concept, and from what I read, most of them are health related. We believe that following the trend will improve our health. Recent health related trends include Gluten-free or Paleo diets, and increased consumption (and recipes!) of vegetables such as kale.
Now, it’s cauliflower’s time in the food-trend spotlight, and I feel compelled to offer you a recipe or two with this unsexy but suddenly “it vegetable”. So here it is for you!
This is a family recipe – I have been eating this quick and rewarding dish since I was a child, and it’s an excellent way of spicing up this otherwise mild-tasting ingredient.
Prep and Total time: 23 minutes
Serves 4 (appetizer or side dish)
|In a large pot, bring salted water to a boil. Meanwhile, in a skillet or sauté pan, heat the oil with the minced garlic for about 1-2 minutes over high heat, until the garlic starts to sizzle. Add the tomato sauce or diced tomatoes and salt, stir and wait until it bubbles.|
|Lower the heat and let it gently boil for about 10 minutes, stirring occasionally. (You may need a couple of more minutes if you have fresh, watery tomatoes, as you need the sauce to reach a thickened tomato-sauce consistency.) Add optional hot chili pepper to taste. Use a screen for splattering.|
Meanwhile, clean and dice the cauliflower into 1.5-inch cubes. Toss into the boiling water and cook for about 5-6 minutes, until still firm.
|Drain and toss into the previously prepared tomato sauce.|
|Sauté the cauliflower over medium-high heat for about 7-8 minutes, until the sauce is almost absorbed by the cauliflower: the appearance will be juicy but not watery.Taste and season more if needed.
Toward the end, toss in a couple of roughly cut basil leaves for a splash of color and pop of flavor, if desired.