Cauliflower is making a comeback. It’s becoming a hip veggie to cook up, I promise.
In the LYK, we’ve made “rice” with it, mashed it up with goat cheese to sub as a suitable mashed potatoes replacement, and roasted it with a savory lemon-tahini topping.
Point and case, you can get really creative with this mild-flavored vegetable.
Since we have been loaded down with oranges, and had two heads of cauliflower in the fridge, it was time to try out a combo of the two things.
When I casually say, “loaded down with oranges”, I’m being modest. It quite literally means that our kitchen is bursting at the seams with navels, valencia and blood oranges.
Lauren can attest to my orange obsession.
When I go grocery shopping and pick up oranges, it’s not like I can ever grab just a couple. It’s gotta be like at least 10 lbs. Then they don’t fit in the fruit bowl or anywhere really, except for on the kitchen floor. But hey, we’re all caught up on our Vitamin C and calcium. Yea, I just learned that oranges have a good amount of calcium, too. Score.
This is a great recipe to zest up your veggies. Even if you are trying to eat healthy and light, there’s no reason to skimp on the flavor.
This orange juice in this recipe helps to cook and steam the veggies without needing a ton of olive oil, as found in most veggie sautés.
This dish serves as a tasty side-dish to chicken or fish. It’s also a great food item to help keep you fuller longer, so if you are watching your figure before beach season hits, I’d recommend serving this up on the regular.
Orange Ginger Cauliflower {with Carrot Ribbons}
Serves 4-5 as a side
Ingredients:
1 Tbsp Olive oil
1 shallot, minced (about 1/4 cup)
1 large clove garlic, minced
1 1/2 Tbsps fresh ginger, minced
1 medium head cauliflower, cut into florets
6 oz fresh orange juice
1 1/2 tsps orange zest
2 tsps low-sodium soy sauce
1/4 tsp salt, or to taste
1/4 tsp pepper
1 large carrot, cut with peeler in thin strips & roughly chopped
Orange wedges, for garnish
Dash of Sriracha, optional
Directions:
Heat olive oil in pan, over medium-high heat, add shallots and cook for 1 minute. Add garlic and ginger and cook for another 30 minutes, stirring frequently.
Add the cauliflower florets and cook, stirring occasionally for 2-3 minutes. Add the orange juice, orange zest, soy sauce, salt and pepper, to taste.
Cover with lid and cook until cauliflower has softened, but still has a slight crunch to it, about 6-7 minutes, stirring occasionally. In the last minute or so, add the carrot peels. Garnish with orange wedges and serve.
From the Little Yellow Kitchen,
Chrissy
