We all know that a cauliflower is nothing but a cabbage with education, right?
"Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education."
So here's a lot of education for you, about four cups of the stalks.
Waste not, want not, we say. Waste I didn't, but would I want it?
As it turned out, (a resounding) YES!
The recipe is from here. The measurements are mine.
Cauliflower stalks, chopped up: 4-5 cups
Jeera/Cumin seed: 1 tsp
Asafoetida, a pinch
Salt to taste
Turmeric powder: 3/4 tsp
Red chilli powder: 1 tsp
Coriander powder: 1 tsp
Amchoor/dried mango powder: 1 tsp
Garam masala powder: 1 tsp
Oil: 2 tbsp
Coriander leaves: To garnish
Heat the oil in a pan and add cumin seeds. When they change color, add the asafoetida.
Now add the chopped up stalk, salt and all the spices except the amchoor and garam masala. Mix well.
Cook covered on low heat till stalk turns tender.
(When it felt like this was taking ages, I transferred it to a pressure cooker and pressure cooked it for three whistles with half a cup of water.)
When the pressure falls, open the pressure cooker and add the amchoor and the garam masala. Mix well and simmer till any residual water evaporates. Garnish with the coriander.
This cauliflower fed us for three days. Call it kima (mince) or upma, here's another thing I made with it.
The stalks are off to Susan who's hosting Kalyn's Weekend Herb Blogging this week, now administered by Haalo.
Weekend Herb Blogging Cauliflower stalks Vegan