I had a head of cauliflower and decided to make a waterless main course. I simply cooked it in my large Saladmaster stock pan, putting in half moon red and sweet Vidalia onions, a chopped clove of garlic, then florets from almost the whole head of the cauliflower, and finally a little bit of spinach. 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, then I mixed in about 1 or 1 1/2 ounces that I had leftover of an 8 ounce bag of Key Lime skillet sauce (I think it was 1g or 2g of fat per serving), a handful of chopped flat parsley, salt, and lemon pepper.
While that was cooking, I sauteed with no oil on a cast iron pan a plantain cut into 3/4″ rounds. Once lightly blackened, I quartered the rounds and then, once the cauliflower was done, mixed them in to the main course.
When I was cooking a recent Food for Life class and needed baked tortilla chips, I instead used a cracker that I used to occasionally get, Sami’s millet and flax
garlic and plain chips. They’re great – I can’t understand how they are so luscious (the garlic is quite strong!) and seemingly decadent, but they are only 2g (3g for the garlic) of fat per serving (sixth of the bag). I had (and still do!) plenty of leftovers from a few days ago when I made the bean and lentil soup; I didn’t add more water but heated it up and spread the thick paste atop some of the crackers.
Ideas for the future
Labels: Almost No Added Fat, Cauliflower, Lentils, Saladmaster, Soup, Waterless cooking