Cauliflower was on sale this week. This vegetable is so good for you, and sometimes pretty pricey, so I took advantage and piled a few into my cart. My creative juices started flowing before I hit the checkout line. Cauliflower has a neutral and quiet flavor all by itself, which is great because it can take on the flavor in any dish it’s in.
For this dish inspired by Eating Well, I paired the cauliflower with Swiss chard and carrots in a yummy, but subtle, peanut butter sauce. The bitterness of Swiss chard works really well with the peanut butter, if I do say so myself. Add extra greens or brown rice, and this dish is a great meal all by itself. It also works well as a side dish, or it can be an appetizer if your pour it into a few leaves of romaine lettuce to make a wrap. Talk about versatility!
Cauliflower is a member of the brassica family, along with broccoli, Brussels sprouts, cabbage, kale, and bok choy. This family helps the body process and eliminate harmful hormonal and toxic substances, so they are the perfect cancer-preventing machines.
Ingredients:
1/2 head cauliflower, chopped into bite size florets
5 or 6 leaves of Swiss chard, stems discarded and coarsely chopped
8 ounces chick peas, cooked or canned (optional)
1 cup shredded carrots
2 tablespoons peanut butter
1 tablespoon rice wine vinegar
2 teaspoons soy sauce (I prefer reduced-sodium)
3 cloves garlic, chopped
Vegetable broth
Directions:
Whisk together peanut butter, rice wine vinegar and soy sauce in small bowl
In large skillet pour vegetable broth to lightly cover bottom
Add chopped garlic and cauliflower to skillet; allow to cook for 5 to 7 minutes
Add water to skillet as needed
Add carrots and chickpeas and bring to a boil
Simmer covered until ingredients are almost tender
Add greens until wilted and tender
Remove cover and stir in peanut sauce and cook until sauce is warm