As I noted in my last post, I had planned to try the broccoli and cauliflower combination again using a different method. Over the weekend, I picked up two broccoli florets and one head of cauliflower at the farmers market.
To prepare the broccoli and cauliflower, I chopped them into pieces small enough to fit into the hole in the top of my Cuisinart food processor. Replacing the blades with the shredding disk, I tediously pushed all of the vegetables through the spinning steel. This pretty well filled my 14 cup food processor, so keep that in mind when deciding how much to make. At first I thought I had made too much, and that the labor wasn’t worthwhile, but I’m thoroughly enjoying the leftovers.
I heated a few tablespoons of extra virgin olive oil in a 12 inch stainless steel frying pan, emptying the entire contents of the food processor bowl to it. To this, I added ample amounts of salt and curry powder. While stirring, I occasionally added more oil, since broccoli and cauliflower are pretty dry vegetables and will readily absorb it.
It’s a pretty simple recipe and, while I was initially skeptical, it turned out downright amazing. The best part is, having given up rice and other grains, I finally have a staple I can use to soak up sauces.
If you try out this recipe, let me know in the comments what you used for flavor and how it turned out. Enjoy!