Posted on December 2, 2015
Persimmon Cauliflower Pilaf
This week persimmons showed up in the CSA (community supported agriculture) box. I have seen these fruits before but have never tried them, and I know I have never cooked with them! What to do with them? Do as my Mom, look in the fridge and figure out what you can throw together with them. I’ll admit I did have to go to the store for the cauliflower…. How do they taste? Sweet. They remind me of a tomato when you cut into them.
- 1 cauliflower head, chopped
- 1/2 cup onion, finely chopped
- 1 tablespoon paleo fat (lard, tallow, coconut oil or butter/ghee)
- 1 tablespoon ginger, peeled, finely chopped
- 1/4 teaspoon cinnamon
- 2 tablespoon pine nuts
- 1/4 cup cilantro, finely chopped
- 1 firm-ripe Fuyu persimmon, chopped
- lemon juice, fresh, to taste
- Salt and Pepper, to taste
- Cut the cauliflower florets off and place them in a food processor. Pulse until the cauliflower looks like rice, this will only take a a few pulses to get to the right consistency. Avoid putting too many florets in the food processor at the same time, you will get an inconsistent chop and half of it will turn to mush before the other half is cut up.
- Heat the fat in a large skillet over medium-high heat. Once the fat is melted, add the onion, stirring occasionally, until it is golden on the edges. Sauté for about 2 to 5 minutes.
- Reduce the heat to medium-low, add the ginger, pine nuts, and cinnamon and cook for about 1 minute, stirring the entire time so it doesn’t burn. Add in the cauliflower and sauté until the cauliflower is tender, for about 5 minutes.
- Remove the pan from the heat and let stand, covered, for about 5 minutes.
- Stir in persimmons, cilantro, lemon juice, and salt and pepper to taste. Serve warm.
This makes a great side dish to a rotisserie organic chicken!