This is another backlog recipe, one that dates back to when my computer decided to take a little break. Fortunately sometimes the system works. It works best when I remember to actually use the system. When I photograph a recipe I try to take a picture of the notes I made from that recipe as well, just in case. I had been losing too many notes and relying on my memory, which like most people's memory is prone to failure. In this case I did not need to remember what I did. My notes were detailed. They included measurements instead of "some of this ((expletive))." I know this because I photographed the notes and filed them away as I ought, so all I have to remember is the flavor. That is not difficult.
I made this as a side dish when a friend joined us for dinner the day after Halloween. This dish was much more seasonal then, although cauliflower still seems perfectly available now and there are plenty of late apples making appearances from local orchards. They're storage apples but that's what they're for. I used a combination of butter and olive oil to give the dish a little more richness because of the crispness of the day, but if you're serving vegans you can just use olive oil. The ginger salt rounded the dish out a little, gave it a bit less "Olde Newe Englande" and a little more of a modern flavor. It helps that our guest that day was one of those responsible for the existence of the ginger salt in the first place. I absolutely loved this dish, truly loved it and as I sit here writing this recipe up I can't help but think about adding the ingredients back to my grocery list and making it again.
Cauliflower with Apples (serves 4; approx. $1.64/serving)
1 head cauliflower, separated into florets
2 onions, sliced
3 apples, sliced
2 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon ginger salt
1/2 teaspoon grated nutmeg
- Large saute pan
- Melt the butter in the olive oil over medium low heat.
- Add the onion and the ginger salt. Sweat the onion until softened.
- Add the cauliflower. Saute until half-tender.
- Add the apples. Increase the heat slightly and add the nutmeg. Saute until the cauliflower has achieved your desired degree of tenderness. (This will vary from person to person; I like my vegetables to still have a little bit of body to them but some people like them to be very soft.)
- Serve hot.