I keep seeing recipes for cauliflower. It’s the “cool” vegetable to eat right now. As it happens, I like cauliflower. It doesn’t taste like much. The Renaissance Man likes it too.
So when I saw a recipe for curried cauliflower and mixed grains, I was on board. Except that all the grains they used were not available at my grocery store. Which is weird, because H-E-B carries everything. I love H-E-B.
Anyways, I dug through my cupboards to see what grains I did have, and ended up with some good substitutions. This ended up being a light, filling dish that was good on a hot evening.
I did have to add chicken, though, since TRM would not have eaten it otherwise. This was originally a vegetarian dish, and would be just as good and filling without the chicken.
Curried Cauliflower and Grains
- 2 chicken breasts
- 1 head of cauliflower, broken into little florets
- 1 red bell pepper
- 1/2 a large onion
- 2 cloves of garlic
- 3 Tbsp. butter
- 2 1/2 C. chicken broth
- 1/4 C. bulgur wheat
- 1/4 C. quinoa
- 1/2 C. pearled couscous (the big balls, not the little ones)
- 1 can chick peas
- 2 tsp. curry powder
- 1 tsp. cumin
- salt and pepper to taste
Step 1: Boil the chicken in a large, deep skillet. Set the cooked chicken aside and measure out 2 1/2 C. of the water. Discard the remaining water and put the 2 1/2 C. back into the skillet. Heat the water to boiling. Add 1 Tbsp. of butter, the quinoa, and bulgur wheat to the water, reduce the heat, and simmer, covered, for 10 minutes. Add the couscous and drained chick peas, re-cover, and simmer for an additional 15 minutes.
Step 2: Meanwhile, chop the red pepper, onion, and garlic. Saute them together in a saucepan with a little olive oil, just until the onion begins to turn translucent.
Step 4: Add the last 2 Tbsp. of butter and some olive oil to the pan you sauteed the veggies in. Once the butter is melted, add the cauliflower florets. Sprinkle them with the curry and cumin, and salt and pepper to taste. Stir everything together and saute for about 7 minutes.