It is cold and wintry mixes are coming. I turn and look at my winter comfort vegetable, cauliflower and am craving for a quick easy dish. I quickly break the cauliflower into little florets, saute it in oil with spices and add the finishing touch that gives the dish “oomph” – crushed dried fenugreek leaves. I’m transported to a blissful state, ready to weather the storms 🙂
Easy Peasy Comfort Cauliflower
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Dried red chillies
Crushed, dried fenugreek leaves
Separate the cauliflower into small florets, wash and drain.
Heat oil in a pan, add the cumin seeds and the dried red chilies split into halves.
When the cumin seeds turn dark, add the cauliflower florets, turmeric powder, and salt, and cook covered for 10 minutes and then without the lid for 5 minutes till the cauliflower is cooked and golden brown.
Add the crushed, dried fenugreek leaves (available in Indian markets as Kasuri methi), toss and serve as a side dish or with flatbread.
It’s the fourth of July, a lovely summer afternoon begging for a chilled salad with a kick. With some leftover quinoa and fresh watermelon at hand, here’s my tabbouleh with a twist! This makes enough to serve two as an appetizer.
- One cup cooked quinoa
- A cup of cubed watermelon
- A quarter red onion, finely chopped
- Six mint leaves finely shredded
- Juice of one lemon
- One green chilly, finely chopped
- One to two tbsps of olive oil (depending on your taste)
- Freshly ground salt
- A teaspoon of black pepper or Aleppo pepper
Gently mix all the ingredients and serve as soon as mixed! Enjoy 🙂
As I stand in front of my fridge eyeing the fruit options to have as a pre-workout snack, the jalapenos, mint and orange grab my attention. I quickly pull them out along with a red onion from the pantry, some salt, pepper and olive oil and assemble the salad pictured above!
The instructions are so simple.
- Peel the skin off an orange and slice into thin rounds.
- Peel the onion and cut about a 1/4 of the onion into thin slices.
- Chop half a jalapeno into thin slices.
- Chop a tbsp or two of mint leaves finely.
- Arrange the oranges, onion and jalapeno on a plate. Garnish with mint leaves, sprinkle with salt and pepper and douse some extra virgin olive oil on top.
- Savor every bite
PS. If headed to the gym, follow-up with mouth wash! That red onion can be potent:)