Cauliflower season!

Despite our best efforts to stagger planting, four of our cauliflowers in the Patch were ready for harvesting this week.

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On Thursday Jamie came home with three!

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And then another beauty came home on Saturday.

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Luckily, we were off to a friend’s Middle Eastern dinner party on Saturday evening where guests were to provide a dish.  So the first three were turned into a Cauliflower and Chickpea Stew with Lemon Quinoa. I based my recipe on this one.

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Cauliflower and Chickpea Stew with Lemon Quinoa

for the Stew:

1 onion, finely diced                                                                                                                                1 fennel bulb, cleaned and thinly sliced                                                                                              1 large handful of fennel fronds                                                                                                           3 heads of cauliflower, broken into bite-size pieces                                                                        2 cloves garlic, crushed                                                                                                                           1 can of chickpeas, drained and rinsed                                                                                                 1 can of diced tomatoes                                                                                                                          1 cup vegetable stock                                                                                                                              2 tblsp olive oil                                                                                                                                        2 tsps cumin                                                                                                                                              1 tsp cinnamon                                                                                                                                         1 tsp ground ginger                                                                                                                                   1 tsp ground coriander                                                                                                                      1tsp paprika                                                                                                                                              1 tsp Moroccan seasoning                                                                                                              pinch saffron threads                                                                                                                             2 tbsp honey                                                                                                                                             1 cup raisins

for the Quinoa:

2 cups water                                                                                                                                              1 cup 3 mix quinoa                                                                                                                               Finely grated rind and juice of 1 lemon

In a large, saucepan, preheat the oil over medium heat.  Add the onion and sauté until golden, add garlic and saute another few minutes. Add the rest of the ingredients, except for the fennel fronds, honey, and raisins.  Mix to combine, raise the heat and cover till boiling. Lower the heat and let it simmer for one hour.

After the mix has been simmering for an hour add the fennel fronds, honey and raisins. Simmer for a further 15 minutes. Meanwhile, cook the quinoa per packet instructions (I cooked mine in a rice cooker for 15 minutes). Once the water is totally absorbed, fluff with a fork and gently mix in lemon rind and juice.

Serve stew with quinoa.


There was an amazing array of Middle eastern dishes at the dinner party including Chicken and Almond Tagine and Lamb Kebabs. The hostess Sue, made a gorgeous dessert of Spiced Quince with Pistachio Ice-cream and Persian Fairy floss topped with a dried rosebud served in a tiny coffee cup. Divine!

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I plan on making this with the last cauliflower of the week.

Lastly, while preparing lessons today I came across this terrific site. It takes the most used words from your blog and turns them into these amazing word pictures.

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About A Kailyard in Adelaide

A Kailyard in Adelaide! We are working hard to be domestically sustainable in the foothills of Adelaide. As we both work fulltime this is not an easy task, but we do our best growing much of our own produce in our yard and in our community garden plots. We reduce, recycle and reuse as much as possible and try hard to not consume mindlessly. We have 5000 l of rainwater, a 5 kw solar system, and use a green energy provider for all our excess needs. Rachel: Mother, partner, teacher, writer, reader, crafter, cook, gardener, artist. Jamie: Father, partner, lecturer, therapist, would-be-politician, gardener, photographer, music lover.
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4 Responses to Cauliflower season!

  1. merrynsmenu says:

    You have grown such gorgeous cauliflowers, they are stunning, as are your photographs and the great cauliflower, fennel, tomato, quinoa salad. What a lovely combination of flavours, this recipe is literally ‘right up my alley’ 😀

  2. Rachel and Jamie says:

    It really tasted delicious; in fact, we are having the leftovers for dinner tonight! If you use the recipe make sure you let me know what you thought of it 🙂

  3. Veronique - SCSA Brighton Group says:

    Your cauliflowers look great. Not the easiest vegie to grow, so well done! They are also very good pickled in white wine vinegar with green beans and red capsicums, onions, etcetera…

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