I have long dreamt of a cauliflower curry of this magnitude. Tender cauliflower holding a sauce that tasted like real Indian food, while still being achievable in my kitchen. I think the only non-standard ingredient is the garam masala.
However, if you can find an Indian market (or the world cuisine aisle of your local Wegmans) you can get a huge pouch for only a few dollars ($3.49 for 7 oz at mine).
I served it with bread but I’m sure naan would be even better. I didn’t make any sides and we demolished most of a small cauliflower between the two of us. There was just enough for me to pack for lunch the next day. Everyone who smelt it was jealous!
I could see serving this as a vegetarian main (especially if using a bigger cauliflower). Maybe with a cucumber raita on the side. It’s not spicy, just fragrant. The ginger gives is a fair bit of kick. If you wanted to make it spicy, you should feel free to do so and get back to me on the results!
I like the idea of summer squash. They are so pretty. They are similar to zucchini. They have a lot going for them.
And yet, whenever I buy summer squash, I always feel at a loss for what to do with them. They lack zucchini’s flavor. They don’t have the meatiness of fall squashes.
But in this recipe, they just work!
Mr. F, who is always hungry after vegetarian meals, was satisfied and happy. The leftover “sauce” was reused to top pasta, which was also delicious.
I’ve simiplied the recipe a lot from the original because I don’t keep some of those ingredients around and I don’t like that many steps for my weeknight dinners. All in all, this dish is a winner!
Summer Squash Shashuka
Adapted from The Kitchn
2 lb summer squash
1 tbsp salt
1 small onion, sliced in half moons
2 garlic, minced
14 oz crushed tomatoes
In a food processor, grate summer squash. Squeeze as much moisture as you can from each handful and transfer to a large sauté pan.
After all the squash is squished dry, add olive oil, garlic, salt, and tomatoes. Stir to combine. Turn heat on to medium. Cook until squash is tender, about 10 minutes. Season to taste.
Smooth mixture out evenly in sauté pan. Make 4 divots and crack an egg into each. Sprinkle with salt and pepper. Place a lid on the pan and cook about 10 minutes. Egg whites will be set but yolks will still be soft. Serve with lots of crusty bread!
This dish may win the combination of “most grown-up sounding food” but also “most child-like food.” It tastes like a jazzed up version of mac and cheese. You get a balance of half zucchini strands and half pasta strands so it doesn’t feel like you are deprived. And, yet, you can feel good that you ate your vegetables.
Pasqualina is something my mother would make basically only once a year and I have always loved. Spinach is among my top three favorite vegetables, along with broccoli and zucchini. But those also happen to be my sister’s top three least favorite vegetables. So any chance to have spinach was good with me. I know, strange child.
Where can I even begin?
Well, you can thank (or blame) my sister for my return. She and I don’t get to spend as much time together as we used to and it has led to me neglecting things. She is always very encouraging of my cooking (because I think she appreciates having cookies around our parents’ house).
From what I hear, this winter is going to be a particularly cold one. Currently, acorns litter the parking lot at work and every day the walk to the building gets more treacherous.
So, I’ve pulled out the electric blankets, bought some spray foam insulation, and started preserving the last of the summer produce. I love the taste of fresh tomato sauce, so naturally those have been canned some weeks ago. Now I’m just getting around to a new love, roasted red peppers under olive oil.
I resist eating squash throughout the spring and summer. Even in early fall, like now, I normally try to resist. Something about squash really calls out for crisp, sunny weather to me. And now that I finally have some, I’m stocking up.