My wife and I are still reeling from the sheer amount of recipe testers who volunteered to tackle a recipe (or three) during this last stage of recipe tweaks for my next cookbook. We ended up sending out nearly 2,000 recipes, and we’re still parsing through all of the feedback and applying your suggestions to the manuscript – thanks to everyone who helped out!

I still have over a month of writing to go before I turn in the manuscript, then a few rounds of edits, so chances are I’ll be a little quieter than usual on the blog – case in point, I totally forgot to post a recipe last week. Yikes!

So this week we’re going to pull out an old favorite, which was published in Paleo Takeout but hasn’t made it to the blog until today. Although we love rice well enough, sometimes a plate of Cauliflower Fried Rice is just the ticket: we can clean out the fridge and the cauliflower sits a bit more lightly in the stomach compared to rice. I’ve found that baking the cauliflower “rice” ahead of time browns it nicely without making the end product all mushy. I prefer to use any leftover meat I happen to have in the fridge, but you could use fresh meat or shrimp, too (instructions below the recipe).

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Gobhi Musallam is a roasted cauliflower dish from the Uttar Pradesh region of Northern India. While the origin of the dish itself is hard to trace, the origin of cauliflower isn’t. Cauliflower is a direct descendant of wild cabbage, and a close cousin to broccoli. Although it was known in Europe during the Middle Ages, it disappeared until sometime in the 17th Century, when Italy reintroduced it to the rest of Europe. Surprisingly, the Italians probably got cauliflower from the Middle East and Asia, who had likely acquired it from Europe during the Middle Ages. I think it’s pretty cool that cauliflower disappeared from its place of origin, only to be re-introduced by another culture.

We love this dish for several reasons. First of all, it’s an easy dish to put together: parboil the cauliflower, whip up a sauce, combine the two and roast in the oven. It’s a very impressive dish to serve to guests, and slicing/serving the cauliflower is a memorable experience. Lastly, and maybe most importantly, Gobhi Musallam is absolutely delicious and an interesting way to enjoy cauliflower.

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I must be reverting to some sort of baby food phase, because lately I’ve been really into puréed veggies. I think it’s the idea of eating familiar foods in unfamiliar ways. Either way you look at it, this cauliflower purée recipe isn’t the most innovative recipe I’ve created, but it serves an excellent purpose as an easy and mild-tasting accompaniment to robust dishes (which you’ll see in a couple upcoming recipes!).

It’s unsurprising that cauliflower is a close relative to broccoli, but until recently I wasn’t aware that it is from the same family (Brassica oleracea) as cabbage, brussels sprouts, kale, and collard greens. It was first brought to mainstream attention by some French cookbooks in the 17th century, although the plant itself originally came from Genoa, Italy.

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