We are thrilled to announce our new partnership with Padma Lakshmi!
We are thrilled to announce our new partnership with Padma Lakshmi! The host of Emmy-winning Top Chef, writer, and designer started Padma Lakshmi, a social networking site that celebrates our favorite topics, including food adventures, recipes, and party planning. She'll be dishing up goodies for us here on YumSugar monthly! Today, Padma shares a recipe for Sauteed Cauliflower With Anise and Cashews.
Cauliflower gets a bad rap sometimes. It's definitely always the last vegetable left on a crudites platter, but that's lucky for me because I happen to love this cruciferous floret. I think a lot of people are just a touch puzzled when it comes to preparation and don't know the proper ways to work with it and coax out a truly indulgent flavor.
I have a delicious preparation that will leave everyone at the table gazing longingly at the empty serving bowl where the cauliflower once was.
Related: From My Kitchen: Sauteed Sweet Potato and Lima Beans
In North India, in a dish called aloo gobi, it is made with potatoes and cumin. I've replaced the potatoes with cashews and the cumin with anise seeds; it's lighter without the potatoes, and the cashews give it a rich, nutty flavor that pairs well with the anise seeds. The long, dry red chilies give the dish a burst of red color that looks gorgeous on the plate.
This is a great side dish to add to your Thanksgiving Day feast. It's a surprising twist on a traditional vegetable that will add some intrigue to the line-up of usual suspects. Keep reading for the recipe.