Now and then, one comes across a delicious food pairing that surprises the tastebuds. Think mac and cheese, mashed potatoes and gravy. This Meatless Monday, I’d like to share a recipe with a food pairing I discovered recently: cauliflower and leeks. The dish would please many palates with its creamy coconut sophisticated flavor and would appeal to vegans as well. Hope you’ll share with us fab food pairings you’ve discovered that would be marvelous for Meatless Monday. Serves 4 Ingredients
4 cups medium-size cauliflower florets1 cup leeks, cleaned, 1/4 inch slices (use white part)1 tablespoon minced garlic1/4 cup olive oil1/2 cup light coconut milk1 heaping teaspoon thyme1/2 teaspoon salt or to taste1/2 teaspoon black pepper1 tablespoon lemon juice
What to do
Heat olive oil in medium heatAdd garlic; sauté for about a minuteAdd leeks; sauté until slightly softAdd cauliflower florets and sauté for about five minutes; stir occasionallyAdd light coconut milk to the mixMix in thymeAdd salt & pepperStir in lemon juiceCover; turn down the heat and simmer mixture for around five minutes Garnish with parsley or lemon slice. Serve hot.
