I feel like this was my summer of tacos. There were pulled pork tacos. tacos filled with bits of leftover steak. Veggie tacos. Yet this recipe was late to the party but well worth it. I can’t remember how I happened upon it.
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.
When home alone, I tend not to make anything too elaborate for dinner. If I have nice tomatoes, it is likely going to become a bruschetta. I’ll brush the bread slices with lots of olive oil and put them in a pan while I chop up my tomatoes. Flip the slices, add tomatoes, top with a pinch of salt. Or maybe pasta with Parmesan cheese and black pepper. Or these potatoes with ketchup.
Carbs are my favorite food group and no one will ever convince me that I shouldn’t eat them!