As you may or may not have noticed, I go through phases with posting recipes. At times, this has bothered me, but fortunately, in the past year, I’ve gotten better at just rolling with whatever it is I feel compelled to write about.
Interestingly, October and November have found me spending a lot of time experimenting in the kitchen—most likely it’s because cooler temps make it hard to throw stuff in a bowl and call it Salad.
A few weeks ago, I came across this recipe and couldn’t get it out of my head. I even went out and bought chickpea flour for the dumplings. Go figure, though, I forgot to see if I had any baking powder handy before I got to work. Next time, Gadget. No big deal, though. I made a few tweaks to work with what I had on hand, and I have a feeling this recipe is going to be one of those “in the vault” meals for the winter.
- 1 head of cauliflower, cut into florets
- ~3 tbsp olive oil
- 1 onion, diced
- 1 carrot, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp curry powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- sea salt to taste
- 1/2 tsp red pepper flakes
- a few drops liquid smoke
- 4 cups low-sodium chicken or vegetable broth (or water)
- 1 can chickpeas
- 1 can diced tomatoes, no salt added
- Parsley, minced, for garnish
- Preheat oven to 400 degrees F. Toss cauliflower with 1.5 tbsp pool and salt. Roast cauliflower 30-45 minutes or until browned.
- Meanwhile, heat remaining oil over medium heat in a large stock pot. Add onion, celery, and carrot. Cook until soft, ~7 or 8 minutes. Add garlic, cook another 2 minutes, continuously stirring.
- Add spices, bay leaf, broth, tomato, and chickpeas. Turn heat up to high and bring to a boil. Reduce heat and allow to simmer 10-15 minutes.
- Add the cauliflower and simmer another 10 minutes.
- Serve hot and garnished with fresh parsley.
Do you cook more or less when it’s cold out? What are some of your favorite cold-weather recipes?