Cauliflower Broccoli Tabouli

Cauliflower Broccoli Tabouli

by | Le Blog, Recipes and Culinary Nutrition

Cauliflower Broccoli Tabouli

I prepared this at the Season for all Cooks 2015 Edible Education Series http://labellaterre.com/blogs/blog/17102032-a-season-for-all-cooks-the-2015-edible-education-series    A fellow from Lebanon commented that it made him think of his grandmother’s tabouli; I told him his grandmother must have liked spiced tabouli since this is an unusual version of the traditional dish.Califlower and broccoli tabouli

Cauliflower and broccoli tabouli with pistachios and pomegranate seeds

 

Cauliflower Broccoli Tabouli with Pistachios and Pomegranate
Recipe Type: Salad
Author: Chef Michele
Serves: 4
A salad of Lebanese origin traditionally made with cracked wheat (Bulgur), lots of parsley, mint, onions, tomatoes, lemon juice and olive oil. Here bulgur is replaced by cauliflower and broccoli and additional piquant spices are added along with crunchy nut element and a hint of sweet from pomegranate.
Ingredients
  • 1 large cauliflower, base and leaves removed
  • 1 large broccoli stalk (about 1/3 the amount of the cauliflower)
  • 2 tablespoons fresh lemon juice (about one lemon)
  • 1 large cucumber, peeled, quartered, seeds removed, then cut into 8 strips and diced (about 1 ½ cups)
  • 5-6 springs parsley, minced (about ¼ cup)
  • 2 spring onions, sliced in thin rounds
  • Lemon zest from one lemon
  • 2 tablespoons extra virgin olive oil
  • [br]
  • [b]Spice and seasoning mix[/b]
  • 2 teaspoons coriander
  • ¼ teaspoon allspice berries (about 6 berries)
  • ½ teaspoon of cumin seed
  • ¼ teaspoon of Aleppo chile flakes or red pepper flakes
  • ½ teaspoon fine sea salt
  • [br]
  • [b]Garnishes:[/b]
  • Seeds from ¼ of a pomegranate
  • 1/3 cup toasted, salted pistachios
Instructions
  1. Cut the cauliflower in quarters. Add the lemon juice to a mixing bowl, then hold the cauliflower by the base and using a cheese grater over the bowl, grate the florets against the larger holes (the grated size should be pieces that are about ⅛ inch). Stop grating if the results look like grated cheese strips and use the remaining stalks for a soup base or to roast.
  2. Grate the broccoli into the bowl in the same manner.
  3. Prepare the cucumbers, herbs, onions, lemon zest and add to the cauliflower mixture.
  4. Grind together the coriander, allspice berries and cumin seeds and toss into the cauliflower mixture along with the chile flakes and salt.
  5. Add the olive oil and stir well, then top with half the pomegranate seeds and pistachios and give a quick stir then toss the rest on top.

 

    About Me

    The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
    Michele Redmond

    Michele Redmond

    French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

    It's about Making Food First

    Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

    Healthy doesn’t mean health

    Healthy doesn’t mean health

    by | Health and Food Culture, Le Blog

    Healthy doesn’t mean health

    Tomatoes healthyNone of these mean you will eat better or have great health:
    • Choosing healthy foods
    • Cooking healthy foods
    • Eating healthy foods

    Each of these activities or all of these activities combined will not guarantee the weight and health that you desire unless healthy cuisine is part of your life.

    What is healthy cuisine?

    Healthy cuisine occurs when:

    o   You are fully aware of how you eat and why, and
    o   You are aware of the role of food in your life.

    Is healthy cuisine part of your life? These questions help to assess if healthy cuisine is a daily practice in your life:

    • Do you fully enjoy your food without worry or guilt?
    • Do you know why you like or dislike certain flavor and taste elements in food?
    • What are you thinking or doing while eating?
    • Why do you choose the foods you eat?
    • What is influencing how you eat?
    • How does your food heal and benefit you?
    • What priority does food have for you?
    • What priority does cooking have for you?
    • What are your cooking and family food traditions?
    • What is the quality of your food & how was it made?

    Cuisine reflects how food is prepared and the style of cooking or types of foods prepared. Cuisine is also a reflection of culture and how the world around us dictates our attitudes towards food and eating and how we decide what role food has in our lives emotionally, socially and healthfully.

    At Eat Well Academy, we explore these elements of healthy cuisine to be healthier and happier eaters.

      About Me

      The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
      Michele Redmond

      Michele Redmond

      French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

      It's about Making Food First

      Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

      Culinary Nutrition & Fats: Le Cordon Bleu, Paris

      Culinary Nutrition & Fats: Le Cordon Bleu, Paris

      by | Le Blog, New Events, Taste Literacy

      Culinary Nutrition & Fats: Le Cordon Bleu, Paris

      Culinary Nutrition in Paris: Fats that Give Back

      We launched this culinary nutrition fats class by discussing dietary fat myths and questions such as:

      • Can cooking oils become less healthy upon heating?Culinary nutrition fats LCB coconut oil
      • Does coconut oil stimulate weight loss?
      • Is coconut oil an all-purpose oil?
      • Is olive oil really the better oil for health?
      • What’s the latest on saturated fats and butter in healthy diets?
      • What happens when you eat higher carb foods with fattier foods?

      Culinary Nutrition: “Fat” Techniques

      We explored further questions during the class culinary techniques and tips such as:

      • Why do smoke points matter for food quality and taste?
      • How smoke points relate to culinary techniques & health?
      • What are the best tricks for non-stick sauté & tasty results?

        Culinary nutrition questions and answers

        Culinary technique questions in my favorite demo room

      • Which techniques pair with different oils?
      • What happens when you mix a low and high smoke point fat?
      • Clarified butter uses and can you overheat it? (we did a live test of this thanks to a curious student!)
      • How does Culinary Nutrition relate to cooking great tasting food and health?

      Slurping Fats for Flavor

      Palates were challenged with an olive oil tasting. Participants tasted two mystery French (Oils A & B) and one mystery Italian olive oil (Oil C).Culinary nutrition fats olive oil tasting

      How do you taste oils? Briefly follow the steps below but for more detailed info, email me for a handout.

      • Sniff
      • Slurp (rudely works best)
      • Feel
      • Swallow
      • Breathe out

      Participants discussed what aromas and flavors they perceived, rated the oils and guessed their sources and types.

      Olive oil

      Many students guessed the Italian versus the French versions.
      The Italian version was from Umbria and had complex notes of grass, artichoke, spice and a creamy finish with hints of pepper.

      This pricey oil (29 euros) limits it to finishing techniques and vinaigrettes. This can be found at http://www.oliviersandco.com/il-tempio-dell-oro-olive-oil.html

      Another olive oil was Puget which has made oils in France since 1857. It had high acidity and a pungent and peppery finish–a good all-purpose affordable oil. This can be found at any grocery in France.Olive oil puget

      Food Tastings and Recipes

      Tastings are designed to illustrate key differences in flavor components of cooking oils and fats and how techniques affect flavor. Key culinary techniques such as key tips for “non-stick” saute and knowing the four signs that a cooking oil is ready relate to flavor in several ways.

      Recipes are developed to be straight forward with quick prep but maximize flavors, textures and balance or highlight the five tastants. Recipes developed by the Taste Workshop for this class and tastings included:Lemon olive oil sorbet edcpfav

       

          • Salmon rillettes with hint of spice & citrus
          • Besan shrimp fritters w/ catsup chutney
          • Crispy chicken with sherry-vinegar mustard pan sauce
          • Meen Molee (Fish with coconut, lime and spices)
          • Citrusy almond and cornmeal olive oil cake with tangerine and Grand Marnier glaze
          • Lemon olive oil sorbet

       

      Thanks to LCB Paris and WICE for amazing support and for the interesting and engaged participants for this class. For more info visit:Le Cordon Bleu, Paris and WICE Culinary events

      Download Guide to Cooking Oil Smoke Points
      Download 3 Top Cooking Oils for the Kitchen

        About Me

        The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
        Michele Redmond

        Michele Redmond

        French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

        It's about Making Food First

        Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

        Food RULES!

        Food RULES!

        by | Health and Food Culture, Le Blog

        Food RULES!

        No food rules! Instead, food RULES!

        We have so many food rules about what, when, how much and why to eat that food is seen as the problem not the solution. At the Taste Workshop we explore how we prioritize the most important thing we do each day that most affects our health and well-being.

        Eat Well Academy blog focuses on how food offers us solutions through raising your tasteabilities, finding balance in your eating lifestyle through healthy cuisine and using culinary nutrition for fabulous flavorful foods (FFFs) that offer optimal health.

        Explore with me how your taste buds and enjoyment of food can yield great health and eating happiness.

          About Me

          The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
          Michele Redmond

          Michele Redmond

          French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

          It's about Making Food First

          Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

          Bonjour to No Food Rules

          Bonjour to No Food Rules

          by | Health and Food Culture, Le Blog

          Bonjour to No Food Rules

          Cheese and bread board taste workshopFood rules! Not food rules.

          This blog will explore how we prioritize the most important thing we do each day that affects our health and well-being. We have so many food rules about what, when, how much and why to eat that food is seen as the problem not the solution.

          This blog focuses on how food offers us solutions through raising your tasteabilities, finding balance in your eating lifestyle and sharing new ways to make cooking an easy, natural part of your life.

          Explore with me how your taste buds and enjoyment of food can yield great health and eating happiness.

            About Me

            The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
            Michele Redmond

            Michele Redmond

            French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

            It's about Making Food First

            Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

            Le Cordon Bleu Spice Taste Workshop

            Le Cordon Bleu Spice Taste Workshop

            by | Le Blog, New Events, Taste Literacy

            Le Cordon Bleu Spice Taste Workshop

            Le Cordon Bleu WICE Paris FB MR_MO jpeg

            I’m in Paris teaching some cooking classes and taste workshops.

            One workshop was at Le Cordon Bleu and was a special Spice Taste Workshop for members of WICE but also includes students from the school and the general public.

            A big thanks to WICE cooking Director Mary O’leary and Sandra Messier, Marketing and communications Manager at Le Cordon Bleu for organizing a sold-out event.

            I also appreciated the excellent participants from WICE who came with great questions, a willingness to taste all sorts of spices and foods and have fun with food.

            http://www.wice-paris.org/event-1763638

              About Me

              The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
              Michele Redmond

              Michele Redmond

              French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

              It's about Making Food First

              Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

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