Search This Blog

Wednesday, May 19, 2010

Bulgur with Cauliflower and Almonds

Here's the recipe that we mentioned yesterday. Thanks to smoked paprika and careful toasting, the final product has much more flavor than its name implies—the cauliflower tastes nutty and bears no resemblance to the mushy, smelly vegetable you may remember from childhood.

This would make an excellent side dish or pot-luck contribution, although we were happy to eat it for a main course.

Bulgur is most commonly used in tabbouli and can be found near the rice in most supermarkets. You can also find it at health food stores and Middle Eastern markets, or online.

The recipe is adapted from Mark Bittman's wonderful How to Cook Everything Vegetarian.


Bulgur with Cauliflower and Almonds

1/2 cup almonds
3 T. olive oil
1/2 cup minced red onion
3 cups finely chopped cauliflower
salt and pepper
1 cup bulgur
2 t. smoked paprika
1 1/2 cup vegetable stock
1/2 cup chopped parsley

1. Place a dry skillet over medium-high heat and add the almonds. Roast them for a few minutes, until they darken and turn fragrant. Be sure to stir them frequently to avoid scorching. Remove them, and set them aside.

2. Add the oil to the skillet, then the red onion, and cook for a couple of minutes until it is soft and beginning to color. Add the chopped cauliflower and season with salt and pepper. Cook for five to ten minutes, until the cauliflower is dry and golden.

3. Add the bulgur, stir, and keep stirring until it begins to toast—about five minutes.

4. Add the smoked paprika, stir in the stock, and bring to a boil. Turn down the heat, and simmer the mixture for 15 minutes.

4. While the cauliflower and bulgur mixture is simmering, finely chop the almonds. When the 15 minutes are up, add the almonds and parsley and fluff with a fork. Put the lid back on and let sit for a few minutes.

5. Adjust the seasonings and serve. (Mark Bittman suggests adding grated manchego cheese, but we liked this fine without the optional cheese garnish.)

Serves four as a side dish, two as a hefty main course.

No comments:

Post a Comment