KISS Boring Veggies Goodbye

Remember the days when veggies were a mere afterthought?  Just something that you ate to remain regular, to keep your parents happy, or to set a good example for your kids?  How about those long ago days when restaurants served the same sides for every entree?   (And it was nearly always a plate of overcooked greens and a scoop of starch.) Thankfully, like big hair, pleated pants and men in platform boots, that trend is over.

Veggies have taken, well, if not center stage at least a strong supporting role.  

Imagine Jerry McGuire without Cuba Gooding.  My Cousin Vinny without Marisa Tomei.  Ghost without Whoopi.  "I'd like to thank the Academy...."  Sorry, movies on the brain....

With the addition of cumin seeds, cauliflower becomes rather sublime.  Ditto brussels sprouts when doused with fennel.  Never fear, we are not preaching vegetarianism.  We are tried and true omnivores.  No, we are here today to discuss ways to make vegetables taste really, really good.  Honest.

Even people who regularly eschew the green stuff freely admit to enjoying these dishes.  And with the reputation of spices--ahem--spicing things up, you may be glad you ate your health-giving veggies in case you need some extra energy later on. 

Here are two surefire veggie winners; you can secure all necessary ingredients at the Market, of course:

Cumin Cauliflower

Serves 4-6
Prep time:  5 minutes
Cooking time:  10 minutes










1 large head cauliflower, washed and cut into bite sized florets
1 Tbsp canola oil
1 Tbsp cumin seeds
1/2 tsp salt

Heat oil in skillet over medium heat and add seeds and salt.  Wait until seeds begin to sizzle and add cauliflower.  Stir thoroughly, ensuring that all florets are dappled with cumin seeds.  Lower heat, and cook, stirring frequently, until cauliflower is cooked through, approx 10 minutes.  NOTE:  This recipe can be replicated with virtually any vegetable:  broccoli, peas, carrots, potatoes, or a combo of any or all is wonderful!  This is a traditional Indian preparation, but it is great with any cuisine.

Brussels Sprouts and Fennel
Nutty veggies like cauliflower and brussels become dazzling dishes once paired with fennel seed.  But fennel is one of those spices you either love, or loathe.  I love their aniseed crunch, whereas Keri wrinkles her nose in disdain at the idea...

Tasted this unforgettable combo at a friend's house last week, and went back 3 times for a top up

Prep time: 20 mins      
Cook time: 5 mins
Serves 4-6 as a side.

(Recipe from The Modern Vegetarian Kitchen, by Peter Berley)


Ingredients:
2 tbsp extra-virgin olive oil
1 tsp fennel seeds
1 lb brussel sprouts, trimmed, halved lengthwise, and thinly sliced
2-3 tbsp water
1 tsp coarse sea salt
Cider vinegar and black pepper to taste

1. Warm the oil in a saute pan over medium heat. Add the fennel seeds and toast for 1 minute.
2. Add the brussel sprouts, water, and salt. Raise the heat and bring to a boil. Cover and remove from heat. After 5 minutes, uncover and toss with cider vinegar and pepper to taste. Serve hot.

Voila.

Sneaky Cauliflower Puree

Carnivores are we -- preferring a bloody steak or slab of fish to a side of greens.  But, in keeping with our New Year's Resolution # 7, to explore new ways to EAT MORE VEGGIES, we feel compelled to share this naughty (since calorific) but nice (it's oh so delicious, we guarantee) way of preparing the common cauliflower.

We've called this dish "Sneaky Cauliflower Puree" because you can sneak this under the noses of even the most conservative of eaters, by passing it off as mashed potatoes...Even children who profess to be veggie haters will go wild for this pureed concoction.  

Another bonus of this dish is that it's good if you're on a low carb diet or just trying to shake off those few extra pounds after the Holidays, as Marcy (inventor of this dish) points out:  "It's fabulous and you really can't tell that it's not potatoes!'

Best of all, cauliflowers are as beneficial as broccoli when it comes to their health benefits.  Both these vegetables belong to the family known as cruciferous veggies. These veggies are good for you because they are high in vitamin C and soluble fibre and contain multiple nutrients with alleged anti-cancer properties.

Marcy's Buttery Cauliflower Puree

2 small heads of cauliflower (approx 4lbs) broken into small florets
3 Tbs butter
3 Tbs flour
3/4 cup heavy cream or evaporated milk
1tsp salt + 3/4 tsp salt
pinch ground nutmeg
pinch cayenne
1 egg
2 Tbs parsley
3 Tbs grated parmesan (optional)

Cook the cauliflower in boiling salted water for approximately 15 minutes or til tender.  Drain well.

Melt butter in small saucepan over medium heat.  Sprinkle flour over, whisk in until combined.  Cook over medium heat for a minute or two, then whisk in cream, salt, nutmeg and cayenne.  Remove from heat.

Transfer cauliflower and cream mixture to food processor and puree in batches, add egg and pulse until smooth.  Add parsley and parmesan.

Bake in greased 2 1/2 qt baking dish for about 30 minutes at 350.  Let cauliflower stand for 10 mins before serving (the puree becomes red hot and retains heat when baked, so let it cool a while to be on the safe side.)