FAB RECIPE: CUMIN SEARED CAULIFLOWER

Eating Fabulously, Christopher Stewart, Cumin Seared Cauliflower, cauliflower recipe, vegetarian

I never really say that any one of my fab recipes are better than the other, but today will be that day. Recently Ive been loving cumin lately. I remembered that I had a jar of cumin in my spice cabinet and I put it in the front of my mind for future use. Cumin, has a very distinct flavor, its one of the main components in curry and is very popular in Middle Eastern, Mexican and Indian cooking.  Although also packed with health benefits, I love using cumin because I feel like it also adds a bit of smokiness to your food and Im a fan of smoke. 

This cauliflower dish happened as I was making some food for my grandmother and neighbor recently. Cauliflower is one of those great vegetables that's super versatile and it holds up to almost any flavor that you combine with it. I knew that the combination of a piping hot skillet and the smokiness of the cumin would knock this cauliflower out the park. 

After this dish was made, and my smoke alarm went off, I literally had to stop myself from eating it. I quickly had to remind myself I made this for other people!  This recipe is a super quick 1 skillet side dish and to be honest, you will probably eat it straight out of the skillet, like I did. 



Cumin Seared Cauliflower 

1/2 head of fresh cauliflower
6 garlic cloves, peeled & sliced 
1 bunch of scallions, chopped (use about 1/2 the bunch) 
canola oil 
salt and pepper 
cumin 

Heat a large sauté pan over high heat. Remove the bulky core from the cauliflower and cut and crumble the cauliflower to bite size pieces. Add about 3 tablespoons of canola oil to your hot sauté pan. Your skillet must be extremely hot, borderline smoking. 

Add crumbled cauliflower to hot sauté pan and sear until brown. Add in fresh sliced garlic, scallions, cumin and salt and pepper to taste. Continue to sear cauliflower and adjust cumin to your taste. Serve hot and eat fab! 

1 comment

  1. One of my favorite recipes. I coat mine in cumin, Hungarian paprika, garlic, S&P and oil. Heat my cast iron skillet and set my broiler . . . The best for meatless Mondays, side dish or appt. I appreciate you.

    ReplyDelete

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