It’s been quite a week here at home! It was a long weekend here in Toronto, which included my mother’s and my own birthday. Let’s just say I indulged waaaaayyyy more than I should have. Oh well!!!!! You only live once, so eat all the donuts, cake and other junk you want!!
BUT, once the guilt has settled into your system (for me it was at about 10:30 am this morning after I ate a few more donut bites) and you realize hey, maybe I should ingest some sort of vegetable before the end of the day. With that being said, I opened the refrigerator and decided tonight I would make cauliflower stir-fry.
I like to transform my cauliflower into rice by shredding it with my cheese grater, however not everyone in my family enjoys it that way.
I decided to make mini florets, that way we met in the middle!
The star of this dish really is the turmeric. This magical spice has so many benefits and I’ll save that conversation for another post, but honestly I don’t make my cauliflower dishes without it.
Here is the simple yet tasty recipe for my cauliflower stir-fry.
- 2 tablespoons of either Extra Virgin Olive Oil or Sesame oil (both work well)
- 1 teaspoon of turmeric powder
- 1 red bell pepper, diced.
- 1 green zucchini, diced.
- 1 yellow zucchini, diced.
- 1/2 cup of chopped button mushrooms
- 1 small white onion, diced.
- 1 garlic clove, thinly diced.
- (really you can add any veggies you like, that’s the beauty of stiry-fry)
- salt and pepper for taste
- In a small frying pan, on medium heat add a tablespoon of oil.
- Add the mushrooms, with a dash of salt.
- Place a tight fitting lid over the pan and let the mushrooms steam as they cook, removing the lid closer to the end.
- They are ready once the water has absorbed fully and the mushrooms are a nice golden brown colour. (about 10 minutes)
- Set aside (to be added after)
- In a large frying pan, on medium heat add the oil.
- Combine the turmeric into the cooking oil (I was told that it’s the best way to add the spice into your cooking, not sure, but I do it anyway!)
- Once the pan is nicely heated, sauté the onions first and garlic.
- Once the onions have turned translucent (don’t let the garlic burn) add the veggies (minus the mushrooms)
- Evenly coat the veggies with the cooking oil, ensuring they are kissed by the turmeric. You could add a little more turmeric if you’d like (I sometimes do if I feel the colour isn’t vibrant enough)
- Add salt and a little pepper to taste.
- Place a lid over the pan to let the veggies steam a little bit (about 3 minutes), it will help ensure the veggies are cooked through.
- Let it cook for another 7-10 minutes (don’t let the veggies get soggy)
- Add the mushrooms to the stir fry.
- Finish off the dish with some shaved parmigiano reggiano and a little parsley for garnish