Cauliflower Bubble & Squeak

Easy // 25mins // Serves 4-6

A favorite in the UK, what kid wouldn’t want to try Bubble & Squeak, even if it is made with cauliflower.  Ours is paired with tomato salsa for an extra burst of tangy flavor.  The nasturtium flowers in the photo add edible beauty & a peppery bite.

Tools: Deep skillet, Grater, Fry pan or wok

Harvest Ingredients: 1 head cauliflower, 1 pound potatoes-grated, 4-6 scallions, 1 bunch red kale (stems removed, chiffonade). For the salsa: 1 ½ cups diced tomato, 1 cup radicchio-chiffonade,  ½ cup cucumber- diced, 2 scallions-thin slice

Other Ingredients: 1/3 cup EVOO, 2 tablespoons butter (or toasted nut oil), 2 tablespoons sesame seeds (optional), 1/3 cup sweet marsala (or sherry, vermouth or broth), 1 cup favorite sausage (optional),  ½ teaspoon salt and pepper. For the salsa: 1 clove garlic- minced, 1 ½ tablespoons EVOO, 1 small chili or chili flakes, 1 yellow mango,  ½ teaspoon of salt and pepper, 1 small citrus



Step 1:  Be strategic in the kitchen.  While you prep the cauliflower, heat the EVOO, butter (or nut oil) and sesame seeds over medium heat in the skillet.  Slice the stem of the cauliflower so it sits firmly on your board.  Cut into thin slices (1/4 inch).  Then cut the slices into about 1 ½ inch cubes.  Add the cauliflower & cook over medium-high heat until you stir up a color.  10 mins.  Meanwhile prep the kale, scallions & salsa.

Step 2: Combine all the salsa ingredients in a medium mixing bowl.  Chiffonade is a culinary term meaning cutting leafy greens & herbs into long thin strips.  Any flavorful citrus will do.  Today I used a blood orange, but Meyer lemon, key lime or grapefruit would work well too.  Stir well to combine.  Let macerate while you complete your squeak.

Step 3: Add the grated potato & marsala, sherry or broth.  Either scrub or peel the spuds.  I peeled them to keep a crisper white & deep red color to the dish.  Cook for 5 mins until you stir up color as the photo shows.  Add the salt & pepper, sausage if using.  Cook for about 5 mins until spuds are tender.  Stir in the kale & scallions & sauté another 5 mins until the kale is cooked.  Cook longer if you like a more crispy texture.  

Chef's Note: Plunder your garden or culinary potted plants for edible flowers and herbal garnishes.  It’s nasturtium season here in Cali.  The peppery petals are gorgeous and add flavor to our springtime fare.