Sunday, June 5, 2016

Cauliflower and Shishito Peppers with Pomegranate Molasses




My Mother's Day gift is a jar of Shauna's homemade pomegranate molasses . It is wonderfully sour and sweet. That flavor goes oh so well with lamb. I decide to go down another path, to drizzle it on cauliflower and peppers. Bland cauliflower and the occasional spicy shishito are the perfect foil for pomegranate. This simple stir fry is healthier side accompanying steak and potatoes.  

Small cauliflower florets are browned in olive oil. Its important to slice florets thinly so they have a flat surface that caramelizes as they brown. A bunch of shishito peppers fry alongside. Sliced garlic browns in the pan. Seasoned well, the vegetables are piled onto a platter. Nestled among the veggies are tomato quarters.  A drizzle of pomegranate molasses gives it the finishing touch. Fresh herbs tie everything into a neat bow.



CAULIFLOWER AND SHISHITO PEPPERS WITH POMEGRANATE MOLASSES 
Serves 4


1 small head of Cauliflower 
2 cups Shishito Peppers 
3 tablespoons Olive oil
4 Garlic cloves
1/2 teaspoon Kosher Salt 
Several grinds of Black Pepper
2 vine ripened Tomatoes
1/4 cup Parsley
10-15 Mint leaves
3 tablespoons Pomegranate Molasses 


Divide cauliflower into florets. Cut florets into 1/4 inch or so thick slices. It depends on the size of the florets. The slices need to have a flat surface to caramelize. If you have smaller florets, by all means cook them whole.  

Stem peppers. Cut into halves. 

Slice garlic thinly.

Heat oil in a nonstick skillet.

Add cauliflower, stir well and cover pan. Let cauliflower steam cook. Check often. Stir cauliflower so it will not stick or burn. The florets should turn golden brown.

Garlic and peppers go into the cauliflower. Cover pan again and cook on high heat for 3-4 minutes so peppers can wilt and sear.




Season with salt and pepper.

Cut tomatoes into thin quarters.

Chop parsley.

Arrange cauliflower on a platter.

Nestle tomatoes around cauliflower.

Scatter parsley and mint over the veggies.

Drizzle pomegranate molasses and serve.






Steak and potatoes never had a better side. Right now Shauna's homemade present is my prize possession. I must get that recipe from her. The flavors blend perfectly with caramelized and spicy veggies. Her effort and my invention makes for another heavenly marriage!