|Chili Tomato Cauliflower|
Recipe by Robin
Romanesco cauliflower, what’s not to like? It’s bright chartreuse color, treelike shape, and dark green (edible!) leaves are a feast for the winter-weary eye. And it’s the only fractal vegetable that I know of. Go ahead and get out the magnifying glass. You’ll see the pattern, technically a recursive helical arrangement of cones, repeat down to the smallest segment. Since a vegetable has a finite number of cells, this is an imperfect fractal, but more precious than a perfect computer generated fractal because it has power to nourish our bodies as well as our minds.
|The Fractal Veggie|
serves about 8
1 ½ tbsp. olive oil
1 medium to large onion (or 2 small)
3 cloves garlic
2 cups crushed or chopped tomatoes
1 medium Romanesco cauliflower
¼ - ½ tsp. Spike or seasoned salt
½ tsp. dried oregano
½ tsp. dried marjoram
2 – 3 tbsp. mild chili powder
1/8 tsp. cayenne pepper (or more)
The success of this dish depends upon the cauliflower cooking evenly without being overcooked, so cut it into same-size pieces that can lie flat in a sauté pan. Cut florets in half lengthwise, so that no pieces are thicker than ½ inch. Length doesn’t matter as much. Cut up the leaves as well. You will have about 9 cups.
Chop onion finely. You will have about 1 ½ cups. Mince garlic cloves.
|Equal Size Pieces of Cauliflower, Lightly Steamed|
Meanwhile, sauté onion in olive oil about 5 minutes, till golden. Add garlic and sauté 1 more minute. Add tomatoes with their liquid, cutting up any large chunks with kitchen shears. Stir in seasoned salt, oregano, marjoram, chili powder, and cayenne.