Once again, I am featuring a recipe I found from following Juli Bauer at paleOMG. If you haven’t checked her out, hop on over to her site. She’s got some great recipes for the paleo and primal communities.
For this interesting blend of flavors you’ll need the following:
- 1 head of cauliflower
- 1 sweet onion
- 1 apple
- 1 tsp minced garlic
- 1/2 can coconut milk
- 2 cups chicken broth
- 2 tbsps curry powder (I thought that was A LOT but really, it was ok.)
- 1 tbsp honey
- 1 tbsp garlic powder
- 1-2 tsps salt
- 1/8 tsp cinnamon
- dash of pepper
- olive oil
Preheat your oven to 400 degrees. Clean and chop your cauliflower into florets. Drizzle a little olive oil on them and sprinkle a little salt. Roast in oven for 20-25 minutes.
While the cauliflower roasts, peel and dice your apple. Chop up your onion. Pour a little olive oil in a saucepan and add your garlic, onion, and apples over medium heat. Cook until onions are translucent.
When the onions are ready, add the chicken broth, coconut milk, honey, and spices.
When your cauliflower is done roasting…
use your food processor to reduce the florets.
This was the first time I’d used this blade for cauliflower. I wasn’t sure how it was going to look. Not bad. I might actually do my cauliflower rice this way next time. I’ve always used the shredder attachment and while it’s ok, this texture might work better for some dishes.
The next step I wasn’t too sure about. The contents of the saucepan need to be added to the cauliflower and processed together. I wasn’t sure it would all fit. I also wasn’t sure about putting hot contents into the processor. I saw an episode of Chopped on the Food Network, just a few days before making this, and one of the contestants put a boiling liquid in a food processor and when they pulsed, it exploded, hot liquid squirting out in every direction, even the face of a fellow contestant. So, needless to say, I was a little hesitant. Here’s what I did. I put about half the liquid in the processor and pulsed.
No explosions. Thankfully. Still, I didn’t want to push my luck. So I put the mixture from the processor into the saucepan with the other half not yet incorporated…
and used my immersion blender to finish blending it all together.
Now I know, you’re all wondering what I thought of it. I still have mixed feelings. For one, the recipe made way too much for my taste. I think it made 5-6 servings and that’s just too much for little ol’ me to eat on my own, although after about a week or so I eventually did finish it all – I can’t stand to waste food. (Don was working and he’s bad about eating leftovers.) I’m not really sure how the recipe could be reduced since it’s not easy to use 1/2 an apple. Maybe I could try reducing everything else and just see how that goes.
As for taste, hmmm, I just can’t put my finger on why I didn’t love it. It was…good. It had interesting flavors. It wasn’t really spicy the way we usually spice things but it had a quality. The texture was not disagreeable. It was thicker than a broth-like soup and it was very filling, even though it might not look like much more than a broth. I think I was surprised by the thickness but I don’t think I would have been if I’d taken time to really think about all the ingredients going into it. You just don’t think you’re eating cauliflower, apple, and onion when you look at the dish.
So, all in all, I think I give it a 6 or 7 out of 10. I liked it but I didn’t love it.
I know. Not a very glowing review. That’s also why I couldn’t get Don to eat any of it leftover. I don’t sell it very well. LOL
So why am I sharing this if I didn’t fall head over heels in love with it? Well, because it was still good and perhaps someone who reads it here might like it better than I did or might like to play with the recipe to dress it up more to their taste. I think it’s still a good paleo recipe worth sharing for exploration by others. I have it filed in my recipe binder and I might try it again one day when I’m feeling the itch to play with flavors and see what else I can do with it.
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