Ch-Ch-Ch-Ch-Changes.
I recently taught today’s recipe at my Tucson Village Farm class to benefit their Healthy Living Ambassadors Program. The class was a great success in several ways. First, it raised over $3,000 of much-needed funding for the 191 teens in the leadership program. Second, it showed the attendees that vegetarian cuisine isn’t about trying to mimic meat but, instead, highlighting how wonderful vegetables are in their own right. Of the three dishes I demonstrated (everyone got a good taste of each dish), today’s recipe surprised people the most.
“We eat cauliflower at home all the time, but it never tastes this good,” was one comment. Another said that they couldn’t believe how simple it was to make something so flavorful in just a few minutes. Several have reported back they’ve already made this and the other recipes at home with great success.
What surprised most people was the flexibility of the recipes. For this one, it is easy to use sweet yellow onions if you don’t like red onions, or to reduce or omit the hot paprika if you don’t like things too spicy. Of course, if you don’t have hot paprika, you can use cayenne or any hot chile flakes.
Recipes are merely guidelines for us to use as a springboard to meet our needs and tastes. For today’s recipe for Cauliflower Shawarma. I started with a New York Times recipe and changed it to meet my kitchen style and flavor preferences. For example, when the recipe called for “1 1/4 teaspoons” of a spice, I simply used 1 heaping teaspoon. Why? Because it used fewer utensils and just made things easier. I also switched out some ingredients for others I have or prefer. Now it’s your turn. Take this recipe and make your own ch-ch-ch-ch-changes. (Thanks to David Bowie)
DON’T FORGET that I’m hosting another cooking class at the Tucson Village Farm to benefit the Healthy Living Ambassadors. Thursday, June 13 from 4:00-6:00pm. Please join me! Space is limited so sign up soon! REGISTRATION FORM
~ David
Adapted from the recipe published in The New York Times.
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Barb
May 18, 2024 at 4:58 amSounds like a great way to make cauliflower more interesting. I shall try it as is except for the coriander. I think ground ginger might work. As usual, the presentation is excellent!
Cocoa & Lavender
May 18, 2024 at 5:35 amBarb — this dish is really fantastic and I get the coriander issue. Ginger would be a great addition to this. Are you one who suffers from coriander/cilantro tasting like soap?
Barb
May 18, 2024 at 5:52 amYes, unfortunately I am the one! Oddly, I have some planted in my herb garden because my other half loves the stuff! Following article is very interesting:
Why Cilantro Tastes Like Soap
Researchers at the consumer genetics firm 23andMe performed a survey, asking about 30,000 people whether they liked cilantro and what they thought it tasted like. They found that those people who said cilantro tastes like soap share a common smell-receptor gene cluster called OR6A2. This gene cluster picks up the scent of aldehyde chemicals. Natural aldehyde chemicals are found in cilantro leaves, and those chemicals are also used during soapmaking.
While the OR6A2 gene may cause some people to taste soap when they eat cilantro, there are at least three more genes that seem to be involved. One codes for smell receptors, and the other two affect the taste of bitterness — so even if you don’t have the OR6A2 gene, other genetics could play a factor in your cilantro hatred.
Cocoa & Lavender
May 18, 2024 at 6:10 amThis is the best explanation I’ve ever seen or heard! Thanks for that, Barb.
This may be of interest to you and your other half: I just read about Vietnamese coriander yesterday; it tastes very much like cilantro, but has none of the genetic triggering issues a regular cilantro. My former student is growing it, and promises to give me a cutting. I’m extremely excited because we have several friends who don’t eat cilantro.
When something calls for cilantro, and these particular friends are coming to dinner, I often substitute Thai basil. Have you ever used that?
Barb
May 18, 2024 at 7:25 amI will try both if I can find them locally. If they don’t taste good to me the other half will eat them I’m sure, as he will eat almost anything green (even some things that shouldn’t be green!) Thanks!
Cocoa & Lavender
May 18, 2024 at 2:35 pmThe Vietnamese coriander may be very hard to find. Perhaps seeds are available, and you can grow it? My former student said that her partner has the same “soap” problem and this didn’t bother him at all.
Barb
May 18, 2024 at 5:36 pmYes, I can grow it, as I am a gardener. Likely, you (or Mark) will be able to grow before I will. Looking forward to your opinion of it.
Cocoa & Lavender
May 19, 2024 at 7:05 amI’ll keep you posted!
Karen (Back Road Journal)
May 18, 2024 at 5:55 amYum, this is such a savory and delicious sounding dish for summer.
Cocoa & Lavender
May 18, 2024 at 6:10 amIt is a nice summer dish — all the fresh veggies! Thanks, Karen.
Frank | Memorie di Angelina
May 18, 2024 at 6:39 amYum! This sounds wonderful. And I say bring on the hot paprika. I bet this might convince even my carnivore nephew to eat his veggies..
Cocoa & Lavender
May 18, 2024 at 7:14 amFrank — I love hot paprika because it not only adds some heat, it adds incredible flavor. Huge fans! I actually think your nephew would eat this — my carnivore brother loved it!
Mad Dog
May 18, 2024 at 7:04 amThat looks delicious – echoing what Frank said (slightly), you’ve got them eating exotic food and salad!
Cocoa & Lavender
May 18, 2024 at 7:13 amThanks, Mad Dog. The combination of flavors here is just wonderful — we eat this a couple of times a month, occasionally adding an extra veggie here’re and there.
angiesrecipes
May 18, 2024 at 10:35 amI wish I could eat cauliflowers without tummy issues. You plated it beautifully and I LOVE LOVE the plate, David.
Cocoa & Lavender
May 18, 2024 at 2:30 pmOh, I’m so sorry to hear that, Angie. I never knew cauliflower gave people troubles… I suppose it is the cruciferous family.
The plate belong to my Aunt Nell. It’s a favorite!
Jill W Becker
May 18, 2024 at 11:13 amAs I try to incorporate more veges, must give this a try.
Cocoa & Lavender
May 18, 2024 at 2:30 pmThat’s the same thing we are doing! Let me know if you want more veggie recipes.
Mimi Rippee
May 18, 2024 at 12:12 pmThis is beautiful. Such great ingredients. But I love that so much money was raised. That’s fantastic!
Cocoa & Lavender
May 18, 2024 at 2:30 pmI was really thrilled, Mimi! It’s such a great program and I am so happy to be able to help.
Johanna Lockhart
May 18, 2024 at 1:23 pmBienvenue!
I’m signed up for your class- can’t wait. Thrilled to see Yotam’s Blueberry Amond Cake from his ‘Sweet’ cookbook (last week)… Coincidentally, that recipe was on this weekend’s schedule to create! Best JL
Cocoa & Lavender
May 18, 2024 at 2:29 pmMerci — it’s nice to be home! I’m so glad you’re coming to the class in June. It’s going to be a lot of fun… If you get this message, note that a friend of mine said the version of the cake in Ottolenghi’s book maybe has a typo or two… The one I used from the New York Times is correct.
sherry
May 18, 2024 at 4:31 pmYes I knew that about coriander/cilantro. Thankfully I don’t have that gene! Your roasted cauli sounds so delicious David. I love it in all sorts of forms anyway. Yes I can never understand why people get so het up about a recipe. Do what you will to it is my decree :=)
Cocoa & Lavender
May 19, 2024 at 7:06 amSo glad I don’t have that gene, Hope you give this one a try, Sherry!
Melissa
May 18, 2024 at 8:01 pmRe the cilantro discussion: David, as you may remember, I’m one of the people who thinks it tastes like soap but I read recently (don’t remember where, but possibly in Milk Street) that the soapy taste disappears when the cilantro is cooked. I haven’t tried that yet, but I will and will report back.
Cocoa & Lavender
May 19, 2024 at 7:05 amThat’s funny, Melissa, I had a theory (bring a chemist and all 🤣) that when you cook cilantro, it changes its chemical make-up. Tested it on a friend and he was amazed, as cilantro (raw) makes him gag. My theory was born from the fact that everything we cook changes when it is heated — cooking IS chemistry. But I was glad to learn of Vietnamese coriander and will look for it in our Asian grocer. If I couldn’t use cilantro on this, Thai basil would be my next choice.
Valentina
May 19, 2024 at 6:46 pmThis is my kind of vegetarian dish, David. I absolutely love it. So great to teach people that the best vegetarian dishes are in fact vegetables, and that they can be made just as hearty as any meat dish. 🙂 ~Valentina
Cocoa & Lavender
May 20, 2024 at 10:32 amI feel the same way — enjoy the vegetables and stop trying to make things taste like meat!
Ronit
May 20, 2024 at 12:08 pmRoasting definitely brings out the best in cauliflower. This is a very appetizing dish, though I wouldn’t go as far as naming it “shawarma”… 🙂
Cocoa & Lavender
May 20, 2024 at 1:59 pmI agree that roasted cauliflower is the best. As for the name of the recipe, I didn’t feel it was in my purview to change someone else’s title. Guess we should take this up with The NY Times!
Pauline McNee
May 20, 2024 at 7:16 pmI love everything about this recipe David, so much flavour, and perfect as a meal in itself or as a side dish as well. So simple and yet with so much flavour. You are doing a wonderful thing for all those young people, and raising so much money. I will definitely be making this one soon, perhaps on meat free Monday.
Cocoa & Lavender
May 23, 2024 at 7:38 amWe have only once served this as a side dish, Pauline. It worked really well with grilled chicken. But I’m sure it would be great with any number of things… Thanks for your kind words about my work for the youth leadership program.
Raymund
May 22, 2024 at 4:06 pmWhat a fantastic class and a wonderful way to support the Healthy Living Ambassadors Program! It’s inspiring to hear how your recipe not only raised funds but also opened people’s eyes to the delicious possibilities of vegetarian cuisine. Good stuff
Cocoa & Lavender
May 23, 2024 at 7:35 amI’m very much looking forward to the next class in June. Will have a good time! Thanks, Raymund!
Ben | Havocinthekitchen
May 22, 2024 at 5:17 pmWe do love and eat a lot of vegetables, including cauliflower. But cauliflower is the veggie that can be a bit bland and boring. This recipe is a unique and wonderful way to elevate this already tasty vegetable to make it shine – what a great flavour profile!
Cocoa & Lavender
May 23, 2024 at 7:35 amThis is a really nice way to make cauliflower, Ben. The flavors, especially with the onion, really sing.
Jean | DelightfulRepast.com
May 26, 2024 at 7:48 amDavid, beautiful to look at AND wonderful to eat. I am a great fan of vegetarian dishes that are vegetables. Not a fan of faux meat. When I was vegetarian I found faux meat offensive. Oven roasting makes the cauliflower so pretty and, through the chemistry that is cooking, adds so much to it that even people who “don’t like cauliflower” like it!
Cocoa & Lavender
June 9, 2024 at 11:53 amJean, I just had a discussion online with someone who wanted to find out if they could substitute fake meat in one of my recipes. Like you, I think fake meat is terrible! If you want to eat vegetarian, eat vegetables. Don’t try to make your vegetables taste like meat! That’s crazy.
Jeff the Chef
June 5, 2024 at 6:06 amI love cauliflower. Good on you for teaching that class!
Cocoa & Lavender
June 9, 2024 at 11:53 amThanks, Jeff. It was a lot of fun and I have another one coming this week!
Raymund
June 5, 2024 at 6:22 pmIt sounds like your class was not only a culinary success but also a meaningful way to support the Healthy Living Ambassadors Program at Tucson Village Farm. It’s wonderful to hear that participants discovered the joys of vegetarian cuisine and were surprised by the flavors and simplicity of the recipes you shared. Inspiring!
Cocoa & Lavender
June 9, 2024 at 11:54 amIt’s interesting, Raymund, that all the cooking that happens at the Tucson Village Farm is vegetarian or vegan. It’s really nice to introduce people to wonderful plant-based foods!
Inger
June 5, 2024 at 8:17 pmI am so with you on the philosophy that good vegetarian eating isn’t trying to imitate meat. I feel that this just gets you an poor imitation that’s often even less natural, when featuring the veggies themselves is so doable. And you are providing a perfect example!
Cocoa & Lavender
June 9, 2024 at 11:54 amWhen you look at all the chemicals and extras in fake meat, it really makes you wonder how healthy it is. I’ll stick to my vegetables like you, Inger.
2pots2cook
June 24, 2024 at 6:24 amCauliflower is so underrated, isn’t it ? I am so excited to find this one to make! Thank you!
Cocoa & Lavender
June 24, 2024 at 9:22 amWe just had this again the other night… It never disappoints!