Oh my gosh, this cauliflower bowl is so gorgeous, and filling, and satisfying, and yummy, and healthy, and low carb, and all the things. It has a lot of different components, but they come together to make such a lovely whole. Another successful vegetarian lunch with Melissa from Smells Like Brownies.
Start by making your cauliflower "rice" (actually, start by pickling some chard stems, which was done by Melissa before I arrived). Place raw cauliflower into a food processor and pulse until chopped to the size of rice (a few larger pieces are fine) - 1/2 a large head will make 3-4 cups. Cover tightly with plastic wrap and microwave for 2 minutes, just to soften.
Next, heat some coconut oil in a pan and add turmeric, cumin, a pinch of cayenne, and some fresh pressed garlic. Cook for a bit to activate the spices, then add the cauliflower and stir to combine and heat through. But don't leave it on for too long - you want the cauliflower to have texture! Make sure to season with salt and pepper.
I love Spring. I love the flowers, and the weather (sometimes), and the resurgence of vegetables. Spring vegetables are here and gone so quickly (if you are buying seasonally, that is), so take advantage of them while you can! Melissa (Smells Like Brownies) and I decided to make this Spring vegetable dish because it uses spaetzle, which is a bit more fun than your standard pasta, and gruyere, which pairs so well with these veggies.
Spaetzle is a chewy German egg noodle. Melissa is familiar with it because she studied German. I've eaten it in restaurants many times, but only made it once before this past fall. And by made it, I mean that my friend made it with her Grandmother's (I think) recipe and her spaetzle press. Meanwhile, I made a vegetarian ragu with mushrooms, butter, onion, thyme, and oregano and poached some duck eggs (thank you, gorgeous Portland farmer's market).
In the ever continuing quest to eat less grains, I decided that I wanted to see how lentils paired with salmon. I found a couple recipes that I liked and combined them into one that worked for me. The lentils are cooked up nice and tender with veggies, and then mixed with the same mustard and herb butter that tops the salmon. This butter, you guys, it's outstanding. I had a little bit left over and I spread it over toasted sourdough and savored every bite with eye-rolling pleasure. I want to make more of the butter just to do that again. This meal is so healthy and so yummy that I can't stand it.
1⁄2 pound French green lentils
1⁄4 cup olive oil
1 yellow onion, chopped
1 leek, white and light green parts only, sliced into half moons and thoroughly washed
few sprigs fresh thyme
2 tsp kosher salt
3⁄4 tsp freshly ground black pepper
1 tbsp minced fresh garlic (2-3 cloves)
4 stalks celery, chopped
3 carrots, chopped
1 1⁄2 cups Chicken Stock
2 tbsp tomato paste
2 tbsp good red wine vinegar
4 (8-oz) center-cut salmon fillets, skin on
2 tbsp butter
5 tbsp unsalted butter, softened
1 tbsp chopped chives
2 tsp grainy mustard
2 tsp fresh lemon juice
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 30 seconds more. Add the drained lentils, celery, carrots, chicken stock, tomato paste, and bay leaf. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Remove the thyme stems and bay leaf, add the vinegar, and season to taste.
Stir together the softened butter, chives, grainy mustard, and lemon juice with 1/4 teaspoon each of salt and pepper. Add 3 tbsp of the butter mixture to the lentils and stir to combine.
Pat salmon dry and sprinkle with salt and pepper. Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.
Serve salmon, topped with remaining 2 tbsp mustard-herb butter, over lentils.