I hope you like cauliflower.
I just realized - looking at a list of what I've been posting lately - that I've been using a lot of cauliflower lately. I apologize. There's been a lot of it in the supermarkets of late and it seems to be cheap. That doesn't necessarily mean that it is cheap, just that it has the appearance of being cheap while I'm trying to avoid going to jail while I'm being pushed and shoved by the other people in the produce section. Fortunately I remembered that I've been a little overfond of cauliflower lately before I did my last grocery run and I bought none of it. Aren't you proud of me? Hopefully I can remember that before my next grocery run too! Fortunately spring is on the way and we'll be looking at new vegetables - local vegetables eventually - before too long, and then you can be sick of salads and greens.
Anyway, this is what i made to go with yesterday's squid dish when I realized I couldn't make the spanakorizo variant I'd intended. I had all this dill, you see, and my husband really likes dill. I'm okay with dill. It isn't my favorite but I don't hate it either, so I figured that I might as well use it for its intended purpose. The cauliflower had been in there for a while too, so I just went ahead and cooked it in a little wine. I like cooking things in wine. I guess it gives me an excuse to drink the wine... It also gives a very distinctive, very enjoyable flavor to a dish. If you don't like the flavor of wine, or cannot use it for whatever reason (religious reasons, can't buy it, have an allergy, whatever) use something else that has a distinctive flavor that you enjoy. Apple cider is a good match for cauliflower when it is in season. I'm not sure how it matches with dill, but it matches fabulously with sage. Vegetable broth is good too. Verjus would be nice.
Cauliflower with Dill (serves 4; approx. $1.85/serving)
1 head cauliflower, chopped
2 onions, chopped
1 tablespoon olive oil
1/2 bunch dill, chopped
1 cup white wine (see above)
Equipment:
- Large wok
- Heat the oil in the wok.
- Add the onions and saute until fragrant.
- Add the cauliflower. Saute over medium-low heat until slighly softened.
- Add the wine carefully and bring to a simmer.
- When the cauliflower is about half done add the dill.
- Cook until the cauliflower is as tender as you like it. This will vary from cook to cook, so use your best judgement. If you need to add a little more wine to keep it from burning do so.
- Serve hot.
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