//S T I R / F R I E D / S E S A M E / C A U L I F L O W E R//
I hated cauliflower growing up. I have distinct memories of sitting at my friends’ dinner tables, insisting I was allergic so that I wouldn’t have to eat it.
I’m glad I’ve gotten over that phase, because cauliflower is having a big moment. I love it in Oh She Glows’ vegan Alfredo, and Hugh’s stir-fried sesame cauliflower is now one of my proudest dishes. I made a few tweaks to the original recipe, sauteing the onions in coconut oil instead of sunflower, omitting the green chiles and adding snap peas for color and crunch. The final result was sweet and toasty with a variety of textures: smooth onions, crunchy peas, and tender cauliflower florets you could sink your teeth into. I paired mine with brown Basmati rice to add another flavor dimension and bulk up the meal.
//A S P A R A G U S / P I Z Z A//
Despite also not liking asparagus as a kid, I keep a lookout for the first asparagus crop each spring with grand plans of pan steaming thin spears in olive oil and butter until just tender. Since finding my favorite cooking method, I haven’t been very adventurous with asparagus. This recipe wasn’t my favorite – I didn’t enjoy trying to cut through the spears to eat my pizza – but it gave me plenty of ideas for future recipes. We did add sauteed mushrooms and onions to the pizza which offered a nice earthy contrast to the milky cheese. We even tried our hand at the gluten-free cauliflower crust that’s been making it’s way around the blogosphere, although it wasn’t thin enough and ended up being a little crumbly and soft. Next time, I’ll try Hugh’s magic bread dough as a base, chop the asparagus into bite sized pieces, add more vegetables, and tack on some brie. Is it dinner yet?
//R A D I S H E S / W I T H / B U T T E R / A N D / S A L T//
This was my least favorite dish of the bunch. I didn’t dig the idea of putting straight butter on a vegetable, and I prefer to eat my radishes sliced instead of whole. Though the radishes were crisp and peppery, the slickness from the butter turned me off to this recipe.