by Anne Naumann
The Good Food Box program is run by Calgary’s Community Kitchen Program, and the Highland Park Community Association and its volunteers host an ordering and pickup depot. As always, we offer in-person ordering between 6:00 and 7:00 pm at our hall on the order date with our Good Food Box volunteer, Ellen, set up in the lobby. Order pick-up is also at our hall between 6:00 and 7:00 pm on the pick-up dates. We are still also providing an e-transfer ordering option. To do that, you can e-transfer me for your order by no later than 4:30 pm on the order date; send it to [email protected] and I will ensure your order gets tallied and payment gets submitted.
There are three different sizes of GFB boxes, small for $25, medium for $30, and large for $35. HPCA doesn’t make any money on this program; it is merely offered as a service to our residents and other Calgarians in our area. For last month, the small box I ordered included: one head iceberg lettuce, one large turnip, one head cauliflower, two red peppers, three bananas, three lbs. onions, three gala apples, three naval oranges, one avocado, one head garlic, two lbs. carrots, one-pint grape tomatoes, five lbs. potatoes, and a recipe for carrot, ginger, coconut milk soup. I haven’t tried that recipe yet, but it sounds delicious! With the cauliflower, I made two dishes using half of the head each time, one was something my mum used to make that I haven’t had in ages: steamed cauliflower with cheese sauce. The other recipe is below, I hope you like it. Note: I cut the amounts of the ingredients in half to use up the ½ head of cauliflower. You can vary or substitute the amounts as you like.
Cauliflower “Fried Rice”
Prep Time: About 20 minutes; makes four to six servings
Kitchen Supplies Needed: Sharp knife, large bowl, small bowl, medium to large frying pan, blender or food processor
Ingredients:
*Amounts don’t need to be exact
• 1 head of cauliflower, about 4 to 5 cups chopped into chunks
• 2 tablespoons (30 ml) of soy sauce or gluten-free Tamari sauce
• 1 tablespoon (15 ml) of sesame oil (can use canola or olive oil, but the sesame oil gives a great flavour)
• 1 tablespoon (15 ml) freshly grated ginger root (or jarred minced ginger)
• ¼ teaspoon (1.25 ml) pepper
• 2 tablespoons (30 ml) of vegetable oil, divided into 2 portions, for 2 separate batches of frying
• 2 large eggs, beaten
• 2 cloves garlic, minced (or jarred minced garlic)
• 1 white or red onion, diced
• 1 ½ cups (375 ml) broccoli florets, chopped – can omit, or substitute another crunchy vegetable such as chopped celery or canned bamboo shoots
• 2 carrots, peeled and grated
• 1 cup of frozen vegetables (any one of or a combination of corn, carrots, peas, beans)
• 2 green onions, thinly sliced (optional)
• ½ teaspoon (2.5 ml) sesame seeds – can omit, or can add more if no sesame oil used
Directions:
• In batches, put chunks of cauliflower into blender or food processor and pulse until it resembles rice, about 2 to 3 minutes per batch. Set aside in a large bowl.
• In a small bowl, mix together the soy sauce, sesame oil, grated ginger, and pepper and set aside.
• Heat 1 tablespoon of vegetable oil in a frying pan over low heat; add beaten eggs and cook without stirring until cooked through, about 2 to 3 minutes, flipping once. Remove from pan and set aside to cool, then cut into small pieces.
• Heat remaining tablespoon of oil in the frying pan over medium heat. Add garlic and onion; cook and stir until onions have become transparent, about 3 to 4 minutes. Add all other vegetables except cauliflower and green onions and cook until vegetables are tender. About 3 to 4 minutes.
• Stir in riced cauliflower, chopped eggs, green onions, and soy sauce mixture. Cook and stir until heated through and cauliflower is tender, about 3 to 4 minutes. Serve and garnish with sesame seeds.
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