Cauliflower cut into rounds of about a cubic inch in size and shape. Scallion whites cut to inch lengths, greens kept whole. Sapphire grapes washed and separated from vine. Heat a thick pan with scallion whites, grapes and oil until oil is popping hot. Add generous amount of oregano, let grill for 30 seconds or just before anything is burnt which ever comes first. Dump cauliflower in to the pan. Let it fry for a bit before stirring. Periodically stir in more salt, oregano, dill, oil, black pepper, and splashes of water for up to 30 minutes. Each time ingredient is added, turn on high heat while storing, then low to medium heat to cook. The scallion greens may be mixed in to add to the taste during cooking and removed before serving.
Serve steaming hot over steamed rice or bread.
The grape and spices all add depth to the flavor of cauliflower. An added benefit is that there is a beautiful purple color to the dish after cooking the ingredients through.
Ulteriorly, this is a good way to use that expensive organic grape you bought from farmer's market but left out of the fridge overnight… maybe some fruit flies have developed, but it all adds to the taste and color once fully cooked through. It may work differently if you have all fresh ingredients, but what we had was dried oregano and dill.
No comments:
Post a Comment