cauliflower

Nutty Cauliflower Pilaf

Last night we went to our friends' house for their annual Friendsgiving party. The celebration has grown to about 40 people and features the most amazing potluck feast you can imagine! We all sign up for dishes in advance and this year I brought a Nutty Cauliflower Pilaf using a bag of Taylor Farms Cauliflower Pearls. I thought this would be a good one to bring since it's gluten-free and we have several friends that are gluten intolerant. (Also, one of the only vegetables I can currently get Ezra to eat is cauliflower in this riced/pearl form!) I mixed the cauliflower with quinoa to give it a bit more substance, and for crunch and chew, you can mix in any nuts, seeds or dried berries you have on hand. This will be making a repeat appearance at our Thanksgiving table this Thursday.

I also made a couple quick, seasonal sides to go with it: A simple Kale Salad with baby kale, persimmons and pomegranate seeds, plus some Crispy Old Bay Brussels (see recipes below.)

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Nutty Cauliflower Pilaf

16 oz (1 bag) Taylor Farms Cauliflower Pearls

1 c cooked red or white quinoa

2T butter

2T olive oil

1/4 c golden raisins

1/4 c dried cherries

1/4 c shelled whole pistachios (or chop, if you prefer)

1/4 c sunflower seeds

salt and pepper to taste

In a large skillet, sauté the cauliflower pearls with the butter and olive oil over medium heat for about 10 minutes, stirring occasionally, until they are softer, translucent and just starting to brown. Mix in all other ingredients and serve warm in a bowl or on a platter. Serves 6 as a side (easily doubled or tripled for a larger group).

Kale Salad with Persimmon & Pomegranate

11 oz (1 box) Taylor Farms Organic Baby Kale

1 Fuyu persimmon (I leave the peel on)

1/3 c fresh pomegranate seeds (about a 1/2  pomegranate)

Place baby kale on a large platter and top with slices of persimmon and pomegranate seeds. Use your favorite balsamic dressing. Serves about 6. 

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Crispy Old Bay Brussels

9 oz (1 bag) Taylor Farms Shaved Brussels Sprouts

Olive oil

Old Bay seasoning

Spread the brussels out on a baking sheet in a thin, even layer and drizzle the entire surface generously with olive oil and sprinkle with plenty of Old Bay seasoning (which adds saltiness and spiciness). Roast in the oven at 400ºF for about 20 minutes, tossing once or twice, until some bits are brown and crispy. Check it occasionally to make sure it's not burning. Serve hot. This dish is best served relatively soon after roasting, as the crispiness will reduce with time. Serves about 4 as a side.

We are hosting Thanksgiving for the first time this year– 18 people for dinner in our little cabin will be quite cozy...we are excited! Check my Instagram stories for more (@theforestfeast). 

Happy Thanksgiving,

Erin

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This post was done in partnership with Taylor Farms. Thank you for supporting the brands that make The Forest Feast possible.

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Latkes (potato pancakes) are traditionally eaten during Hanukkah which is this week. My recipe is made just a little lighter with the addition of cauliflower. I used the grater blade on my cuisinart and threw the potatoes, onions and cauliflower in (but you can finely chop/mince the cauliflower if you don’t have one). The recipe makes about 10-12 latkes- I just do a heaping spoonful of the mixture for each patty. Be sure to use Russett potatoes- they are less moist. Using a non stick pan makes things go more smoothly, and about 2-3 minutes on med-hi heat per side should do it! Happy Hanukkah, enjoy!

By Erin Gleeson for The Forest Feast

Corn & Cauliflower Tacos

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You can tell it’s summer when corn shows up in your CSA box. Sweet and crunchy- nothing like it!  Roast it up with a little cauliflower to make a tasty, light taco filling (no beans, rice or meat needed!).  Flour or corn tortillas work, and you could use sour cream instead of greek yogurt. For hot sauce, I used good ol’ Tapatio. Enjoy!

By Erin Gleeson for The Forest Feast

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To kick off summer, yesterday we had some friends over for a Memorial Day BBQ. People brought the most wonderful things to share like tzatziki potato salad (yogurt instead of mayo, brilliant) and a raw kale salad with shaved parmesan and tofu. My husband fired up the grill and made an awesome flank steak that had been marinated for hours in sesame and garlic. I had some fennel from our CSA box to use up so I combined cauliflower, fennel and onions with lots of spices and olive oil and roasted them until they were carmelized. I also made up a light arugula salad with shaved raw fennel and oranges. Welcome, summer!

Photos and Illustrations by Erin Gleeson for The Forest Feast