A Conscious Feast by Nicole Aloni

Curried Cauliflower Gratin Recipe

Photo: Manny Rodriguez

I love to slip in something a little exotic—like this ccoconut-curry caluiflower—to liven up the traditional (and often , heavy) Thanksgiving dishes.  Plus, gratins are wonderful, gooey comfort food that everyone loves.

This dish can be prepared the day before and cooked to serve or cooked ahead and briefly reheated. This recipe is also great with potatoes or carrots in place of the cauliflower.

EASE OF PREPARATION: A snap

Makes 4 to 6 servings

GRATIN

• 1 head cauliflower (about 1 1/2 pounds), trimmed of leaves and stem
• 2 tablespoons peanut oil
• 1 1/2 teaspoons minced garlic
• 1 tablespoon minced fresh ginger
• 5 tablespoons minced shallot (1 large)
• 2 teaspoons best curry powder
• 1/2 teaspoon ground cardamom
• 2 pinches ground nutmeg
• 1/4 teaspoon cinnamon
• 1/2 teaspoon ground cumin
• 2 tablespoons all-purpose flour
• 1 (14.5-ounce) can coconut milk
• 1 teaspoon kosher salt

TOPPING

• 1 teaspoon cumin seeds
• 1/4 cup Panko or breadcrumbs (or 50/50 breadcrumbs and freshly grated Parmesan cheese)
• 2 tablespoons melted unsalted butter

GARNISH

• 1/2 cup minced fresh cilantro

Preheat the oven to 400° F. Butter an 8×8-inch baking dish and set aside.

1. Steam the whole cauliflower until tender but not soggy (about 15 minutes). Cool and slice the cauliflower horizontally.
2. Heat the peanut oil in a saucepan over medium heat. Add the ginger, shallot, and garlic; sauté for 3 to 4 minutes. Add the dry spices and sauté until aromatic, about 3 minutes. Sprinkle in the flour and stir to cook, about 2 minutes. Whisk in the coconut milk and salt and cook at a simmer, stirring, about 3 to 5 minutes (until thickened).
3. Layer the cauliflower slices and curry cream in the prepared baking dish.
4. Sprinkle the cumin seeds and breadcrumbs over the cauliflower and curry cream. Drizzle the breadcrumbs with the melted butter. Bake for 25 to 30 minutes until golden brown and bubbling.
5. Sprinkle the finished dish with the minced cilantro and serve.

Glazed Brussels Sprouts with Hazelnuts Recipe

photo: Nicole

Everybody either thinks they like Brussels sprouts, until they try them, or is sure they don’t like them at all. Either way, there are often lots of them on the counter when the leftovers are being sorted.

This recipe, where the hardy little cabbage-ettes are sliced into more tender, accessible slices seems to fulfill everyone’s fantasy of what a Brussels sprout should taste like.  Hazelnuts are a classic pairing with these little shrubs and lemon zest gives it a nice bright tang at the end.  And sliced they cook so much faster. You can pull this off the stove in less than 15 minutes and it reheats nicely.

EASE OF PREPARATION: A snap

Makes 8 servings

BRUSSELS SPROUTS

• 3 tablespoons unsalted butter, plus 1 tablespoon
• 2 tablespoons olive oil
• 2 pounds medium Brussels sprouts
• 8 cloves garlic
• Kosher salt
• Freshly ground black pepper
• 1/2 cup vegetable or chicken stock
• 1/4 cup dry white wine (like Sauvignon Blanc)

• 2 tablespoons freshly squeezed lemon juice or Champagne vinegar
• 1 cup hazelnuts
• 3 tablespoons fresh lemon zest

1. Cut the woody ends from the stems of the Brussels sprouts. Slice each sprout into 3-4 “slabs”.
   

   b.s. slices

2. Roughly chop the garlic.
3. Heat 3 tablespoons of butter and olive oil in a large, deep skillet over medium-high. Add the Brussels sprouts and garlic. Season with salt and pepper.
4. Saute until the sprouts are nearly tender, about 6 minutes. Add stock and wine.  raise the heat, and boil off all of the liquid until the sprouts begin to glaze and are completely tender, about 4 minutes. Shake the pan occasionally to crisp all sides.


simmering with stock

1. Meanwhile, sauté the hazelnuts in 1 tablespoon of butter until toasted.
2. When the sprouts are tender-crisp and golden, remove them from the heat, and add the lemon juice. Season to taste with salt and pepper. Garnish with the hazelnuts and lemon zest and serve.



Endive, Radish, and Orange Salad with Pomegranate Vinaigrette Recipe

The slight bitterness of winter vegetables contrasted with sweet orange and pomegranate provides a refreshing zing in this elegant dish. The rosy pomegranate dressing adds both a touch of holiday color and a subtle, exotic flavor. This delicious dressing can be made up to one week ahead of time and stored in the refrigerator.

EASE OF PREPARATION: A snap



photo: Nicole

Makes 6 servings

POMEGRANATE VINAIGRETTE

• 1/4 cup red wine vinegar
• 1/4 cup freshly squeezed orange juice
• 3/4 teaspoon kosher salt
• 2 tablespoons finely minced fresh thyme
• 1 tablespoon finely minced onion
• 1 teaspoon brown sugar
• 2 1/2 tablespoons pomegranate molasses*
• 1 cup extra-virgin olive oil

SALAD

• 2 heads butter or green leaf lettuce, washed and torn
• 1/4 cup pomegranate seeds
• 18 radishes (about 2 bunches), finely sliced
• 2 heads Belgian endive
• 3 navel oranges, segmented
• 1/4 cup slivered almonds or pine nuts

TO MAKE THE POMEGRANATE VINAIGRETTE

• Combine all of the ingredients except for the olive oil in a blender. Blend until smooth. With the motor running, slowly drizzle in the olive oil until the dressing is creamy.

TO MAKE THE SALAD

1. Combine the butter lettuce, pomegranate seeds, and radishes in a large bowl. Toss with about 1/4 cup of dressing (or more as needed) and divide among 6 plates.
2. Arrange the endive spears around the edge of each plate and sprinkle the orange segments and toasted almonds across the center. Serve immediately. Offer additional dressing on the side for your guests.

*Available in Middle Eastern grocery stores.