Skip to main content

SRC: Inspired by Lavender and Lovage's Spiced Cauliflower


thought that I was on Orphan-detail today for the Secret Recipe Club. Turns out she wasn't an orphan after all, but I decided to cook and post anyway because I am so excited about having been introduced to Karen of Lavender and Lovage. What a lovely blog!

One of the reasons I always volunteer to help out an SRC orphan is to meet new foodie bloggers. And Karen is definitely one to follow. She divides her time between North Yorkshire and South West France, where most of her time is spent food writing, food styling and photographing. She grows most of her vegetables and all of her own herbs, specializing in old-fashioned and seldom used herbs. And she hosts regular French and seasonal cooking workshops in her specially designed kitchen. Wow! How I wish I lived closer. I would definitely find my way into one of her classes.

Speaking of those old-fashioned and seldom used herbs and ingredients, I was intrigued by her Blue Blossom Salad - greens with blue cheese and borage blossoms - and French Toast with Gooseberry-Elderflower Compote. There were many, many more recipes I have bookmarked and pinned, but as I'm short on time, I'll get right to the recipe.

I started with her Spiced Cauliflower: here. I made a few minor adjustments, using fresh tomatoes instead of canned, swapping in carrot greens and basil for the fresh parsley and coriander, and adding in chunks of carrots and onions. I didn't have any parsley or coriander (cilantro) and was under a deadline to get this posted. Besides, I love using my carrot greens as an herb!


Ingredients
  • 2 T olive oil
  • 2 t smoked paprika
  • 2 t cumin powder
  • 2 t coriander powder
  • 1 t turmeric powder
  • 2 t ground black pepper
  • 1 cauliflower, broken into small florets
  • 1 onion, thinly sliced
  • 3 carrots, sliced into thick coins
  • 2 tomatoes
  • juice one lemon
  • freshly ground salt
  • fresh carrot greens
  • fresh basil

Directions
In a large, flat-bottom pan, heat your olive oil. Add the spices and fry for 2 to 3 minutes, or until they are fragrant. Add the onions, cauliflower, and carrots. Stir well, making sure everything is coated with the spice mixture.

Add the chopped tomatoes and lemon juice to the pan. Season to taste with a little salt. Bring the pan to the boil, then reduce the heat and simmer for about 5 to 6 minutes, or until the cauliflower is tender, but still retains a bite.

Scatter chopped herbs over the top.

I served this as a main dish some red quinoa on the side.

Comments

  1. THANKS so much for making this recipe of mine and making it look so special too! THANKS also for your FABULOUS write up about me, you have made my day! Karen

    ReplyDelete
  2. I'm intrigued! I've never cooked with carrot greens before, I always just threw them in the compost bin. I have definitely got to try that soon. What kind of flavor do they have? I might try them in a stir-fry. Thanks for going ahead and making something from Karen's blog, even though she wasn't an orphan. You rock Camilla. :)

    ReplyDelete
    Replies
    1. April, you should totally try it. It's a little more herbaceous than parsley with a little hint of citrus! I love it!

      Delete
  3. Lucky us that we get 2 recipes from Lavender and Lovages this month. LOVE the use of carrot greens - the tops of root veggies across the board are delish when you use a fresh herb but also when you saute with garlic & olive oil :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas