All this talk about cauliflower made me crave it. Then I saw this recipe in the nytimes: http://www.nytimes.com/2009/04/22/dining/221mrex.html for Curried Cauliflower Flatbread by Mark Bittman. I love Bittman's recipes because they are simple and always include veggies and flavors that I don't eat very often. Like this one: curried cauliflower? in bread? with coconut milk? It sounded kind of weird, but it was delicious!
The only thing I did wrong was use my stainless steel skillet (my non-stick skillet is not oven safe); I greased it up good, but the bread did not part from the pan easily. In retrospect I should have used one of my non-stick round cake pans.
Bittman called it an appetizer, but we had it for dinner. I served it with a salad of fresh spinach (chopped), shitake mushrooms (sliced) and tomatoes (diced) with a light orange juice and dijon dressing. (1/4 cup OJ, a little less olive oil, squirt of dijon mustard, splash of white balsamic, salt and pepper).
It was a perfect dinner: light, novel and full of healthy veggies.
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