I am lucky in Bloomington, Indiana because I can access local food most of the year. Last weekend, I scored an entire meal for well under $10 from the Bloomington Winter Farmers’ Market. I purchased some cauliflower and Chinese cabbage. With a little help from my pantry, made this meal for my family.
- 1 head of cauliflower, chopped up
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1 tablespoon butter substitute
- 1 bunch of Chinese cabbage, chopped
- 3 cloves of garlic
- 1/4 teaspoon sesame oil
- 2 tablespoons sesame seeds
- pinch of red pepper flakes
- salt and pepper to taste
- For the cauliflower puree: Roast the cauliflower in a 400 degree oven with one tablespoon of olive oil, salt and pepper for 30 minutes. (You can do this the night before.) Add roasted cauliflower, vegetable broth and butter substitute to a blender. Blend until smooth.
- To prepare the sauteed cabbage: Heat a large skillet to medium with one tablespoon olive oil. Add garlic, red pepper flakes and sesame oil. Heat just until fragrant (1-2 minutes). Add chopped Chinese cabbage and cook until wilted (about 5 minutes).
- Place sesame seeds in cold skillet and heat on medium until the seeds turn golden.
- Serve the cauliflower puree and sauteed cabbage with toasted sesame seeds sprinkled on top.