Thursday, January 13, 2011

Meatless Thursdays: Ad Hoc's Curried Rice & Cauliflower



Today is not Meatless Monday, but it is my 20th wedding anniversary (I know, I look young, I got married at 12).

If I would have served this meal for dinner early on in my marriage, I would've been in divorce court the next day. "Where is the main meal?", would've been the $60,000. question.

What was really being asked was, "where is the meat?".

My husband has since "modified" his diet (or I have!). He is still a meat & potatoes loving carnivore, but since we have seen his cholesterol drastically change by DIET alone, after one year of adding vegetarian meals to his diet, he is on board.

He also added high fiber foods, omega 3 supplements (fish oil,) and lost 5 lbs.

Go figure.

Divorce? I don't think so, not if I have anything to say about it.



Here is a GREAT recipe from Thomas Keller's Ad Hoc Restaurant in California. It's not printed in his book, so you won't find it there. It comes by way of the L.A. Times Best Restaurant Recipes of 2009.

I served it for dinner and it was hearty enough for a main meal, but you can certainly serve it as a great side dish (which is what the restaurant does).

It tastes like a good Chinese vegetable fried rice.
The recipe calls for Carolina Long Grain Rice, which I happen to have hiding in my cupboard, and drying it out in the oven.



Ad Hoc's Curried Rice w/ Roasted Cauliflower: (adapted from the L.A. Times)

1 head of cauliflower, cut into florets
olive oil
kosher salt
1 tsp curry powder
1/4 cup chopped scallions (green onions)
1 cup of Carolina Long Grain rice
1 tsp hot red pepper flakes
6 cups water
2 tbps butter

On a large baking sheet, toss the cauliflower florets w/ olive oil and kosher salt.
Roast in a 400F oven for 20-25 minutes, shaking the pan, so the pieces get caramelized all over.

While the cauliflower is roasting, prepare the rice.

Boil the 6 cups of water in a saucepan w/ a tablespoon of salt and the hot pepper flakes. Add the rice and simmer for 15 minutes. Test a piece of rice to make sure it is cooked.

Using a strainer, drain the rice and place it on a sheet pan or in a baking pan. You are going to dry it out in the oven.

Once the cauliflower is done, add it to a large bowl and toss with a tsp of curry powder.

Bake the rice (or dry it out) for 5 minutes on the sheet pan, then add it to the bowl w/ the cauliflower.

Add the 2 tbsp of butter and the green onions and combine. Taste and adjust seasonings. Serve immediately.



It doesn't get any easier and I love finding new ways to use my favorite vegetable.

This recipe is a keeper, and so is my husband.

15 comments:

Jersey Girl Cooks said...

Happy Anniversary! Heard the Adv Hoc cookbook is a good one.

Anonymous said...

Good job Stacey! You managed a sweet anniversary post that didn't get gloppy. The recipe looks good and, yeah!, I have a head of cauliflower in the fridge. Hope the day ends with you sporting something sparkly on your wrist/finger/earlobes/neck AND/OR a fabulous new toy for your kitchen! Have a great day.

Proud Italian Cook said...

Happy Anniversary you two! 20 years of wedded bliss! Enjoy your day today. Great news with the cholestrol change, there really is something to eating more veggies.

mil said...

dil,
yes, he is a keeper! I'll attest to that.
mil

The Japanese Redneck said...

Happy Anniversary! Keep taking care of him and he'll be in great shape for the next 20.

Ciao Chow Linda said...

I think mil is a bit prejudiced, but rightly so. Happy anniversary and I want to try this dish.

Anonymous said...

That was the sweetest post. My brother is a pretty cool dude. You have been a great wife and wonderful companion. May you have 20 more years of bliss...love you.

Paul

Anonymous said...

Happy Anniversary.. twenty years is a long time! Keep up the good work. Love to you both!
We only need a couple more and the whole family will be represented...lol

Ellen

Linda said...

Ok Well just to keep it going, I delivered my wishes by phone but will add them here. LOVE YOU, glad youre my SIL, you both are lucky to have each other! Wishing you 50 more years together.
Love
Linda

The Italian Dish said...

Happy Anniversary!

I love the Ad Hoc book.

Lisa in DE said...

Happy anniversary, Stacey! I hope you both have a wonderful day and keep enjoying and sharing all these exceptional dishes. Lisa

kat said...

We love curried cauliflower so this is a great idea. Happy 20th!

Dana said...

20 years is huge! Hearty congrats to you and Henry. I'm liking cauliflower more and more these days and this looks like a terrific way to use it. Good for your cute hubby for getting on board the veg train!

Anonymous said...

Happy 20th anniversary...best wishes for many more!..."the best is yet to be..."
Anna from Cedar Knolls, NJ

Jen_from_NJ said...

Happy 20th Anniversary Stacey!!! Matt now doesn't mind our meatless meals either (we've been married for 21 years). Yes, child bride also!