I had a half head of cauliflower that I wanted to use and found that my wife had cooked some black-eyed peas. I also had a turnip that needed to be used. I decided to make a waterless main course, and serve sauteed plantain slices on the side, along with a lovely purple carrot and icicle radish slices. Here is what I did.
- 1/4 cup onion cut into 3/8″ cubes
- 1 clove garlic, finely (< 1/8″) minced
- Medium turnip, peeled and cut into 1/4″ cubes
- About 2 cups of cauliflower florets (about half a head)
- 1/4 of a medium Meyer lemon juiced and remainder chopped into 3/8″ cubes (only if organic; if a non-Meyer lemon or lime is used, use just the colored outside zest)
- 1/4 t salt
- 1/4 t freshly ground black pepper
- 1/8 t turmeric
- 1/8 t dried oregano
- I put, in this order, the onion, garlic, turnip, cauliflower, and black-eyed peas into a large Saladmaster stock pan.
I cooked waterlessly – i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes.
- I then opened the pot, and mixed in the lemon juice and lemon pieces, salt, pepper, turmeric, and oregano.
Ideas for the future
I should explore more ways of cooking with turnips. This was fine to enjoy the nutrition of turnips, but there was no flavor that I could detect coming from the turnips.
Labels: Cauliflower, Gluten Free, No Added Fat, Saladmaster, Waterless cooking