Tuesday, September 14, 2010

Roasted Cauliflower, Bulgar and Toasted Walnuts with Pumpkin Sauce

This recipe is perfect for a crisp fall evening- its light, but it is also very satisfying. It was borne out of the list of things that existed in my kitchen, but turned out surprisingly well. It's close to being vegan, but doesn't quite make it although I'm sure where there's a will, there's a way.
What you need:
1c bulgur wheat
half a head of cauliflower
1 cup mashed pumpkin (NOT pumpkin pie mix!!!)
1/2 large onion, diced
3/4 c broth (chicken or veggie)
3/4 c milk (I used plain almond milk)
1/4c parmesan cheese
2 tsp ground sage (or, fresh if you have it)
3 cloves garlic
1/4c fat free greek yogurt
olive oil

What to do with it:
Cauliflower- cut into florets, toss in a little olive oil, roast in 400 degree oven, stirring a few times, until nice and brown

Bulgur - this is very easy to cook. You can actually just boil water, pour 1 c bulgur into a bowl, pour 2.25c water on it, cover,  and let it sit while you do everything else. Stir once while it sits.

Walnuts- for me, toasted walnuts are like crack. Seriously, I don't even like plain walnuts but when you toast them they turn into something amazing and decadent, and they added a really critically delicious crunch that you don't want to miss. So, toast the walnuts. I did this under the broiler, which resulted in an initial batch of blackened burnt nuts. The second ones... delicious!

Pumpkin sauce- this is based on a very delicious recipe that I found out in the Washington Post.  Saute the onions and garlic in a bit of the olive oil until soft and brown. Add sage and cook a few more minutes. Add the broth, the pumpkin, and the milk, and cook for about 10 minutes, letting it thicken a bit. When your cauliflower, walnuts and bulgur are ready, remove the sauce from the heat, and stir in the cheese. Then, at the last minute stir in the yogurt (the sauce shouldn't be boiling when you do this). You could do this without the cheese and yogurt to make it vegan, but I can't make any promises about the cheesy goodness in that scenario.

Assembly... basically, serve some bulgur, top with cauliflower, add sauce, and then the walnuts! I had my doubts about whether the sauce would be overly pumpkin-y, but it actually was amazing, and I plan to make it again. It would also be delicious on pasta. Enjoy!

(FYI, this post refers to a dinner prior to receiving my glorious CSA box, so despite all my hype about using that for the next 2 weeks, none of this was in there).


Cara said...

Thanks for stopping by! Your pumpkin sauce sounds great - I make a similar sauce with pumpkin puree, milk and blended cottage cheese as the base, but I bet almond milk adds a nice flavor! I'll have to try that.

Pam said...

It sounds hearty and delicious.


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