Jane's Delicious Garden Blog


Cauliflower crunch

Posted in Garden Diary by Administrator on the August 19th, 2015

I picked one of the last cauliflowers today, along with collard greens and coriander.  

 
I also had some baby eggplants and all these ingredients suggested an Asian dish. (I never quite know what I’m going to make for dinner until I start cooking. These ingredients could just as easily have turned into an Italian soup.)

First:  slice the baby eggplants in half, toss them with olive oil, diced garlic and ginger. Roast at 220C for 30 minutes. 

Meanwhile, fold the collard green leaves and slice the stems off. Dice stems and chop the leaves separately.  

  
     
Heat peanut oil in a wok or pan and stir fry chopped cashew nuts and diced dry chilli for 30 seconds or so. Add the cauliflower florets and collard stems and cook for a few minutes. Add the collard green leaves and a good few squirts of Black Magic (a YUM  mixture of salty, sweet and sour*). Turn the heat down, cover and cook until the collards are tender but the cauliflower still crunchy. 

  
Mix the eggplants (plus all the crispy garlic and ginger) with the cauliflower mixture, give it a final squirt of Black Magic and serve with egg noodles and fresh coriander. 

   
 *(If you can’t find Black Magic then mix two tablespoons soy sauce, two teaspoons fish sauce, two teaspoons mirin and juice of one lime.)

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