Veggies on the counter

Corn and Cauliflower

Posted in side dishes by veggies on the counter on July 16, 2010

The idea for this recipe comes from Heidi’s Simple Cauliflower . I love the simplicity of it and how it works so wonderfully. In my version, I added some corn kernels I had sitting on the fridge (I’ve bought some pre-cooked corn and then cut the kernels off the cob), some chopped corianders, and there you have it. I think the key in here is to cut the cauliflower into small florets about the same size (mine were no larger than 2 centimeters), so that they cook thoroughly in the same amount of time. On the other hand, the addition of lemon juice and its zest is really important to balance the sweeteness of the corn and the addition of salt. As I was eating this tonight for dinner, I had a lot of ideas popping into my head on how it could be easily improved in order to make a more substancial meal: for instance, adding rice vermicelli as well as grilled smoked tofu would make a perfect main course. And if you’re not into vermicelli noodles, I bet some cooked grains such as quinoa or brown rice would not only work well, but also make it heartier. And what about substituing the corn kernels and using chickpeas instead? Or maybe adding some toasted cumin seeds? Or even substituing the lemon zest for orange zest? I mean, take this recipe as a general idea that could (and should) be adapted and taken in whatever direction you’d like. Just do not forget to shout out in the comments on how you have approached it.


(serves 2, as a side)

1 small cauliflower head, cut into tiny florets

1 pre-cooked ear of corn on the cob

1 tablespoon olive oil

a bit of sea salt

a squeeze of lemon juice

1 tablespoon lemon zest

1 tablespoon chopped coriander

1. With a sharp knife, cut the corn kernels off the cob.

1. Heat the olive oil in a large skillet over medium-heat. Add the corn kernels, cauliflower florets and salt, and cook for about 7 to 8 minutes or until golden brown. It’s important to stir the ingredients occasionally, to prevent them from getting too brown.

2. When the cauliflower and corn are cooked, remove from heat and add the lemon zest, chopped corianders, a squeeze of lemon juice.

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