Dinner

By Marcus Samuelsson | March 1, 2011

Last week I shared Lorraine’s tip for enhancing the taste of leftovers and I promised to share my tip for her. Well, it was very similar. One of my favorite ways to do this is take one ingredient and make several dishes out of it to eat throughout the week so that your palate is never bored.

This approach can reduce costs in important ways. First, you will hopefully be throwing out less food, thus not spending money on food that is never eaten. Secondly, this is a great way to spend money one or more simple ingredients, rather than prepared foods, and use the spices, condiments, and pantry staples you already have.

Having a choice of flavors ensures that you won’t want to throw out your delicious leftovers. Most importantly, preparing your own dishes from fresh produce is healthier than any prepared foods!

Cauliflower is a great fresh vegetable to use. It keeps well for several days, isn’t very expensive, even when organic, and works well with a range of flavors. It is easy to take a head cauliflower and spilt its florets in half to make two different recipes. I like pan-frying this awesome veggie to give it a little crunch.

Exercise those cooking skills and keep yourself full with this great waste-battling tactic and these great recipes

  • 1 head cauliflower
Mediterranean Seasoning Recipe
  • 1/4 cup pinenuts
  • 2 cloves garlic(minced)
  • 1 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • salt and pepper, to taste
Autumnal Seasoning Recipe
  • 1 tsp nutmeg
  • 2 tbsp butter
  • salt and pepper, to taste
Peppery-Parmesan Seasoning Recipe
  • 1 pinch red pepper flakes
  • 1 1/2 tbsp grated Parmesan cheese
  • 2 tbsp extra virgin olive oil
  • salt, to taste

Directions

Pan-Fried Cauliflower:

Trim and core the cauliflower. Cut the cauliflower into mini-florets, about 1/2 an inch in diameter and no longer than 1 1/2 inches each and chop the stems into similar sized pieces. Rinse and split up into two equal piles. Use one of the following seasoning combinations for each pile.

To Make Mediterranean Seasoning:

Heat a medium, non-stick frying pan with oil on medium heat until pan is hot. Add the garlic and pine nuts together for about a minute and add the cauliflower, coating it with the oil, garlic, and nuts. Saute the califlower for about 5 minutes and add the lemon juice, distributing evenly. Stir constantly for another 5 to 10 minutes, take off heat, and add salt and pepper to taste.

To Make Autumnal Seasoning:

Heat a medium, non-stick frying pan with butter on medium-low heat until the butter melts. Add the cauliflower and coat with butter. Saute for about 5 minutes and add the nutmeg as evenly as possible. Stir the cauliflower and cook for another 5 to 10 minutes before taking off heat and adding salt and pepper. Going a little heavy on the pepper is a nice flair to complement the creamy nutmeg flavor in this dish.

To Make Peppery Parmesan Seasoning:

Heat a medium, non-stick frying pan with oil and red pepper flakes on medium heat until pan is hot. Add the cauliflower and saute for about 10-15 minutes. Take off heat and coat with Parmesan and add salt to taste.

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