In our household its spring cleaning time. We are literally tearing down and cleaning up, to make and transform my condo into a joint expression of us. It’s hard to let go of some things, and fun to transform and refurbish others. It’s a long process with our joint schedules , but we are getting there, gradually. The Main room which houses the kitchen, living , and and dining room is now painted completely. Next task is to move all the furniture back, and declutter. I am actually selling some stuff on Ebay, so its fun to make a little cash while cleaning up.One thing I will not let go are my books! So while moving the large bookcases and bookstore paint the final long wall, I found an cookbook I have been looking for for two years!I’s that bad.Certain Someone says I collect, and don’t read books. I read them all.He’s just not here to see me do so most of the time, and when he is here I don’t have time to read.The cookbooks are endless source of reference for me. The long lost book was a bargain basement find of which I have never seen anything else like it.Terrines and Pates from the Brockhampton Healthy Home Cooking series. Filled with lots of old world type beautiful terrines in Aspic, it also has many ideas for light vegetable pates and terrines and desserts. Spicy Cauliflower Pate was a recipe I found I could manage without a trip to the store. I still lacked some ingredients, so I made some twists and variations for delicious dish. We ate this as starters for a normal Sunday dinner with meat (Lamb breast with the Rhubarb Onion Sauce from the previous post). However on Meatless Monday , it will be my lunch. I served it with some frozen whole wheat pizza dough I had, which I grilled in some oil,( seasoned with dried onion, herbs, and salt),to replicate a Naan style of bread. Again, using what I had with little fuss.Enjoy this flavorful starter. The ginger gives it a zesty bite.
Spicy Cauliflower Pate
inspired and adapted from Terrines and Pates
Brockhampton Healthy Home Cooking Series
* I changed some ingredients and proportions.
1 tablespoon Grape seed or Vegetable Oil
1/2 onion , diced
7 sun dried tomato pieces( in oil)
2 plum tomatoes chopped
4 garlic cloves chopped
1/4 tsp cumin
1/4 tsp turmeric
1/4 tsp chili powder
1/4 tsp paprika
2 tablespoons dried minced onion
1/4 tsp garam masala
1/2 tsp salt
1 cauliflower broken into small florets
1 inch ginger minced
Heat oil in a skillet on high. Add chopped onion, reduce heat to medium, and saute for 1 minute. Add chopped tomatoes, garlic, cumin, turmeric, chili powder, paprika , and garam masala ,dried minced onion, and salt.Continue to cook the mixture on medium until the tomatoes soften for the next five minutes.At this point the cauliflower florets and cover pan. Cook on medium low until softened for 15-20 minutes. You may need to add a bit of water so it doesn’t stick. Add minced ginger at the last few minutes of cooking.
Puree the cooled mixture wither in a food processor or use and immersion blender until a smooth paste ios formed. Transfer to serving dish and place in the refrigerator for 15 minutes. Serve at room temp ( allow to to come to). Garnish with Paprika. Serve with crackers, Naan, or Pita.
Puree the cooled mixture wither in a food processor or use and immersion blender until a smooth paste ios formed. Transfer to serving dish and place in the refrigerator for 15 minutes. Serve at room temp ( allow to to come to). Garnish with Paprika. Serve with crackers, Naan, or Pita.
