Culinary Escapade

I was browsing the internet yesterday looking for something to make with my cauliflower. I always make it the same way, it would seem my philosophy when in the kitchen is “when in doubt, curry it”.

Luckily, as I was checking into a site I like to read, bodyrock.tv, Zuzana had just posted a recipe on how to make a Czech dish called Kvetakovy Mozecek which basically translates into cauliflower brain. I was intrigued by the name of the recipe so of course I had to try it.

The recipe Zuzana posted is basic and I am sure delicious. However, being who I am, I could not resist jazzing it up. I added paprika and pepper to the mix, as well as a couple of cloves of garlic and some left over jus from my pulled pork from yesterday (recipe to come). You can replace the water with chicken stock if you don’t just happen to have leftover jus from a roast or something.

The end result does not look like the most appetizing thing on the planet, but it was yum. It also fits into my primal diet requirements, as it is low carb and due to the eggs it has protein. I served it as a side to the pulled pork I made yesterday, but I am sure one can have it as an interesting scramble for breakfast with some bacon or sausage.

Cauliflower Brain

1 onion, roughly chopped
2 cloves garlic minced
1 tbsp olive oil
1 cauliflower, cut into chunks
1/2 cup chicken stock
1 tbsp paprika
3 eggs
salt and pepper to taste

Method

- In a large pot, heat the olive oil and add the onion. Cook until it starts becoming translucent.

- Add cauliflower, paprika and garlic. Stir to combine and add the chicken stock. Cover the pot and reduce heat to medium. Cook until the cauliflower is soft, about 15 to 20 mins. In the meantime, beat the 3 eggs in a small bowl and set aside.

- Once the cauliflower is soft, turn off the heat and mash the cauliflower with either a fork or a potato masher. We don’t want mash potato consistency so mash roughly, do not overdo it.

- Pour the egg mixture into the cauliflower and stir to coat and let the residual heat cook the egg. If you did not work fast enough, you can turn the heat back on to cook the eggs while constantly stirring.

- Add salt and pepper to taste and serve immediately.