Okay, I know what you're thinking. I'm supposed to be stitching. The Stitchress. Yep, that's me. And no, I'm not stitching cauliflower. Although it would make a cute applique. Hmm...
Anywho, I have a growing passion for vegetarian and vegan cooking, and I want to share some of the fun I've been having making up recipes and trying new things. I became a vegetarian the first time around when my older son was a baby. It was going really well for me...but laziness kicked in and I got out of the groove. After the birth of my littlest this past summer, I gave it a go again. So here we have an easy dish that can be vegan or vegetarian. Enjoy!
Makes:
enough for two very hungry people. Or three slightly hungry. Or four...you get it.
Needed:
1 head of organic cauliflower, washed and cut into florets.
One can garbanzo beans, drained.
High heat oil such as safflower or avocado oil.
Any kind of milk: my favorite is coconut, but almond and soy work just as well.
The ol' S&P.
Vegetarian version: feta and or parmesan cheese.
Heat oil over medium heat (use enough oil to thinly cover the bottom of your skillet). Add salt and pepper to the oil. Lots of it. (At least, lots of pepper.) Add cauliflower. You'll saute it for 3-4 minutes, stirring regularly. Some of the pieces will get slightly browned, it's ok. Add more S&P if you roll like me.
Add the milk and garbanzo beans ( add however many garbanzos you like, I use the whole can!). Once again, I don't measure. I am the queen of NOT measuring. So pour in enough milk to cover the bottom of the skillet, and you may want to add more along the way, depending on how creamy you want it. Let it cook for about 10 minutes, or until cauliflower starts to soften.
If you're cooking vegan, stop here. Enjoy! But if you're not...pour on some feta, baby! Stir and let the cheese melt. Add a little parmesan on top if you like! Yum. <3
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