I’m thrilled to say I’m on the home stretch of creating my new cookbook. Well, ok, not my ‘new’ cookbook. My only cookbook.
My only cookbook so far, I should add. Because yes, I’d love to do another one. Not today, mind you, but I thoroughly enjoyed this process. Not to say there aren’t some things I’d do differently the next time around, but for my first go at this, it was a win. I’ll write more about all that in future posts, but one thing I want to share now is how doing this cookbook has changed my cooking, and will change what I post.
One underlying theme for the cookbook is recipes that are accessible for most any cook, which is code for ‘easy’. And there’s nothing like working closely with food editors to hone down recipes to their essential ingredients. Literally.
Confession: Before this book, I never paid much attention to how many ingredients I was using, or if I really needed to use that extra pot in making it. We’re all busy, no matter what stage of life we’re in. And anything we can do to shorten the prep or cooking, nix going to 3 grocery stores to find a random ingredient – or, hello, going to the store at all, and quicken kitchen cleaning after dinner is not just important, but crucial to how we navigate our days.
Here’s a recipe that didn’t make it into the book, but I think you’ll like. And yes, it’s easy, and except for the vegan nutritional yeast swap with Parmesan cheese, it uses ingredients you may well have on hand.
Cook Like a Chef:
- Breaking down a whole cauliflower is easy and quick: Trim the ends of leaves, and slice the head in half to expose the core stem. If the recipe doesn’t use the core, like this one, use a sharp chef’s knife to cut it out from top to bottom, and slide the stem halves into a plastic zipped bag. The core is perfect sliced up and added to casseroles and soups. Now use the same knife to separate the florets from underneath, and divide any that are large.
- For this recipe, if it’s more important to you to cut the number of pots and pans being used, then steam the cauliflower in a medium Dutch oven, such as Le Creuset. When the cauliflower is done, set it aside and empty the water from the pot. Wipe out the pot with a towel, and go ahead with the next step of heating the oil to cook the shallots.
- Don’t waste a lot of time mincing garlic, and instead buy garlic paste. I buy it in tubes that are available in my fresh herbs area of the produce department. I use Gourmet Garden products and swear by them. They stay fresh for a long time in the refrigerator, and I love the squeeze bottles.
Cauliflower Scampi
Ingredients
- 1 small head cauliflower chopped into bite size florets
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, plus more to finish dish
- 1/4 cup minced shallots
- 1 tablespoon garlic paste, or minced garlic
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup dry white wine, or vegetable broth
- 1/8 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese, or 2 tablespoons nutritional yeast
- 1 pound uncooked linguini, optional if making this into a meal
Instructions
- Pour 2 inches of water in a pot, insert a steamer basket, and bring the water to a boil over medium-high heat. Pile the cauliflower florets into the basket, cover the pot, and steam until the florets are crisp-tender.
- In a large skillet, heat the olive oil over medium heat. Add the lemon juice, shallots, garlic paste, salt, and pepper, and sauté until the shallots are soft, about 3 - 4 minutes. Add the wine, and simmer until reduced by half, about 3 minutes.
- When the cauliflower is done, lift the basket containing the florets and empty them into the skillet. Sauté for another 4 - 5 minutes. Finish with a drizzle of lemon, if needed, and the red pepper flakes. Toss and spill onto a serving plate, including the lemon and oil. Top with a flurry of chopped parsley and Parmesan cheese or nutritional yeast.
- Serve warm.
Nutrition
Final Notes
Make ahead: This dish can be completely made ahead and refrigerated for up to 3 days.
Make it a Meal: Cook linguini noodles until al dente, drain, and toss with the cauliflower in the pot.
For the Wimpy Vegetarian Table: Shrimp is a natural fit for this dish, or broiled lobster tails for a special dinner. But don’t be tempted to swap out the cauliflower, as it’s incredibly nutritious.
Make it Vegan: Swap out the Parmesan cheese for nutritional yeast.
Liz says
I’m so excited for you, Susan! A cookbook is certainly a labor of love and I know yours will be fabulous—as is this terrific cauliflower recipe!
The Wimpy Vegetarian says
Thanks so much Liz! I’m still pinching myself!
Jamie says
I absolutely never thought of making scampi with only vegetables, I who grew up on shrimp scampi! But I love cauliflower, just love it and I think this is such a marvelous way to prepare it! And a huge congratulations on the cookbook!
The Wimpy Vegetarian says
Thanks so much Jamie, for your kind comment! I love to take traditional, familiar dishes, and then make them vegetarian. It doesn’t always work, lol, but this is one that did 🙂
Laura@motherwouldknow says
I can’t wait to see your new cookbook. And if this recipe is any indication of what “easy” means, I’m all for it. I’d call this delicious – and only incidentally easy:) Love how you used the lemon to amp up the flavor. Cauliflower is a wonderful vegetable, so versatile. But like Jamie, I’d never thought of using it for scampi – genius!
The Wimpy Vegetarian says
Lemon is such a great way to amp up flavors, as you put it, Laura. We had this dish again last night with linguini, and loved it that way too – more of a meal, for sure. Thanks so much for your kind words!
Jane, The Heritage Cook says
This is so clever Susan, combining two of my favorites into one. I love cauliflower and the sauce for scampi and putting them together is like icing on a cake! Way to go Susan!!
The Wimpy Vegetarian says
I love cauliflower – I think it’s the most flexible vegetable I cook. Thanks so much, Jane!!
Karen says
I’m so excited for your cookbook! This cauliflower is gorgeous! Pinned.
The Wimpy Vegetarian says
Thanks so much Karen!!
Rita says
YUMM This is on my “to make” list. My kind of recipe
The Wimpy Vegetarian says
Thanks Rita! If you make it I’d love to hear what you think! I made it as a pasta dish last night with scallops for Myles. So good!
Barbara | Creative Culinary says
Wow Susan this sounds fantastic. I’m one who could steam a whole head of cauliflower and dab it with some salt and butter and sit and eat the whole thing, so THIS recipe makes for a nirvana moment. SO glad you are back…don’t leave us again. 🙂
The Wimpy Vegetarian says
Cauliflower is the best, isn’t it?! And thank you very much for the welcome back. I’m thrilled to be back!!
Carol Borchardt says
Congratulations on the cookbook! I’m sure it will be amazing if it’s full of recipes like this one! Cauliflower scampi is a genius idea! I’m always looking for new cauliflower recipes so this one is a must-try!
The Wimpy Vegetarian says
Thanks Carol! I bought some mango today to make your recipe!!
Coleen @ The Redhead Baker says
What a creative twist on shrimp scampi! Congratulations on the cookbook! So excited for you!
The Wimpy Vegetarian says
Thanks so much Coleen – I’m very excited!
Beth (OMG! Yummy) says
I am cooking for a couple days. This seriously might be my dinner. I adore this recipe and have two heads of cauliflower to use up. Great job Susan. So creative.
The Wimpy Vegetarian says
You won’t regret it, Beth! And I made it earlier this week with linguini and scallops. OMG yummy, my friend. 🙂
Henna Jackson says
this is one of the tastiest recipes I’ve found so far. I tried it last night and it was great. I’m bookmarking your blog right now for more great recipes