cauliflower
storage tip // store in a plastic bag, dry in the coldest part of your refrigerator. keeps 1-2 weeks.
5 tbsp olive oil
2 tbsp sesame seeds
1 onion, chopped
1 shallot, chopped
3 sweet peppers, seeds and stems removed and cut into strips
1 cauliflower, core removed and cut into bite size pieces
3-4 collard leaves(or other greens), stems removed and cut into strips
1 tsp molasses
3 tsp tamari or soy sauce
juice from 1/2 lemon
1/4 tsp powdered ginger
dash cayenne pepper
In a large pan over medium heat saute sesame seeds in oil for 2-3 minutes, stirring occasionally until seeds start to slightly brown. Add chopped onion and shallot and cook until translucent, about 5 minutes. Add cauliflower and peppers, molasses, tamari, lemon juice, ginger and cayenne pepper. Continue cooking over medium heat stirring continuously for 10-15 minutes until peppers and cauliflower are soft but not mushy. Turn heat to high for 2-3 minutes to give a nice crunchy caramelized flavor to veggies. Be sure to stir continuously so veggies don't burn. Turn back to medium and add collards and cook for another 2-3 minutes until collards get limp and bright green. Serve over rice for a delicious and satisfying meal.
2 tbsp sesame seeds
1 onion, chopped
1 shallot, chopped
3 sweet peppers, seeds and stems removed and cut into strips
1 cauliflower, core removed and cut into bite size pieces
3-4 collard leaves(or other greens), stems removed and cut into strips
1 tsp molasses
3 tsp tamari or soy sauce
juice from 1/2 lemon
1/4 tsp powdered ginger
dash cayenne pepper
In a large pan over medium heat saute sesame seeds in oil for 2-3 minutes, stirring occasionally until seeds start to slightly brown. Add chopped onion and shallot and cook until translucent, about 5 minutes. Add cauliflower and peppers, molasses, tamari, lemon juice, ginger and cayenne pepper. Continue cooking over medium heat stirring continuously for 10-15 minutes until peppers and cauliflower are soft but not mushy. Turn heat to high for 2-3 minutes to give a nice crunchy caramelized flavor to veggies. Be sure to stir continuously so veggies don't burn. Turn back to medium and add collards and cook for another 2-3 minutes until collards get limp and bright green. Serve over rice for a delicious and satisfying meal.