November 22, 2011

Cauliflower with a Seafood Stirfry

Yesterday before work I dropped off my cooler with its empty half-gallon Mason jars at the drop-off/pick-up point in Chico, which happens to be a chiropractor's office, and, like magic, on my way home from work I picked up my cooler full of fresh milk.  By the way, have you ever lifted two gallons of milk in glass jars with one arm?  It's heavy.  But we are so excited to be drinking local, pastured, not pasteurized, milk.


Last night for dinner we had something similar to this Spicy Cauliflower Over Rice; well, sort of similar, but not at all spicy.

The cauliflower was a cheery peach-colored specimen from Pyramid Farms; one of those wonderful, sweet, earthy things that reminds you that you really do like vegetables after all.  I roasted it in the oven with olive oil and salt and served it with the stir-fry.

Stir-fry two tablespoons minced fresh lemongrass (the less fibrous inner part of the stalk) with a teaspoon of minced ginger and a few cloves of garlic, chopped, over medium-high heat.  Add a couple carrots, some salt, and a sweet pepper, chopped.  Stirfry a couple minutes.  Add half a can of coconut milk, a splash of water, a dash of fish sauce and some soy sauce.  Cover and simmer to soften the carrots a bit.  Add one bag of Trader Joe's Frozen Seafood mix (shrimp, scallops, calamari) and a couple handfuls of chopped napa cabbage.  Cover the pan to cook the seafood, checking for doneness after a few minutes.  If the seafood isn't cooked through, stir and cover for a couple more minutes.  Serve in shallow bowls over jasmine rice and roasted cauliflower.  Garnish with chopped cilantro and a generous squeeze lime.

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