This detoxifying tempura will be sure to jazz up any dinner party! Garlic scapes arrive in late spring and are similar to asparagus in texture but pack a distinct garlic taste that’s slightly milder than the bulbs. They’re great pickled, on the grill, or turned into a wonderful pesto.
The key to ensuring cauliflower is baked evenly is to make sure florets are cut in even, bite-sized pieces.
In food processor, make pesto combining garlic scapes, grated Parmesan, pistachios, basil, and mint, and pulse into a rustic, chunky paste. Slowly add olive oil and whirl in until blended. Season with salt and pepper. Transfer to tightly covered container in refrigerator.
Trim stem and leaves from cauliflower. Cut cauliflower into bite-size florets. Chop stem and leaves.
In saucepan, sauteu0301 garlic over medium heat until caramelized, about 2 minutes. Add chopped cauliflower stem and leaves and a few of the florets, reserving remaining florets for oven-baked cauliflower tempura. Continue to sauteu0301 until cauliflower has begun to soften. Add milk, harissa, and bay leaf; cover and simmer over low heat for 20 minutes or until mixture is very soft. Remove bay leaf. Transfer mixture to blender and pureu0301e until very smooth. Season with salt and pepper to taste, if you wish. Set aside while making breaded tempura coating for remaining florets.
Preheat oven to 425 F (220 C). Using three separate bowls, place flour in one; eggs with a splash of water in another, whisking to blend; and bread crumbs stirred with oil in the third. Dust each cauliflower floret with flour, then dip in egg wash and roll into bread crumbs. Place in single layer on rack over parchment-lined baking sheet. Gently dab with oil or lightly spray each floret with a little oil to lightly coat. You want your florets to be even-sized and to air fry them for crispness. If you have a convection oven, or an actual air fryer, follow cooking directions specific to them. Bake for 15 to 25 minutes, or until golden and crispy. Timing will depend on how you are baking them.
To serve, place a ladle of cauliflower pureu0301e in centre of plate and swirl. Place a couple of roasted cauliflower florets on top. Drizzle a little Mint Scape Pesto around dish and garnish with a few small mint and basil leaves and some radish slices, if you wish. Repeat.
This recipe is part of the Root to Stem collection.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.