Foodie Fights: Battle Cauliflower Raspberry

After being selected as one of six competitors in this week's Foodie Fights,* I had a mild panic attack upon finding out the selected ingredients. Battle Cauliflower and Raspberry would not be easy while standing on Thai ground. For starters, the word for raspberry doesn't even exist in the Thai language! And, although cauliflower can be grown here, it isn't a local vegetable but rather a farang vegetable (specifically farmed for foreigners).

So, I dreamt up a recipe, loaded my wallet full of Thai baht and began the trek to the closest foreign market in search of two non-local ingredients. Arriving at the market, drenched from the morning's tropical rainstorm, I was surprised to locate the raspberries in the produce section. Shipped from California, they were a bit weathered looking. But, I scooped up the container which boasted 12 berries for a mere $14.76 USD (sarcasm and eye roll intended). While the raspberries pinched the wallet, the cauliflower took on the role of the illusive ingredient. After searching the produce section extensively, I approached the store's manager and in broken Thai language I attempted to ask if there was any of the produce perhaps located elsewhere. At the time, I didn't know the word for cauliflower and had to resort to charades. Somehow I made an impression and I was asked to return in 30 minutes. After a bit of a wait, I was presented with a head of cauliflower about the size of a baseball ($10 USD), which had been put on the back of a motorbike and delivered from another market. I placed the snowy white vegetable next to the berries in my reusable bag and skipped home ready for a morning of cooking.

*Update: the votes are in and counted. And, disappointingly, this recipe didn't take the win for battle cauliflower raspberry. However, it is a delicious example of fresh Thai cooking and I highly recommend you give it a try in your kitchen. Cheers to my competitors for a great foodie fight!

Cooking in Thailand, entry no. 49:

Fresh Rolls Dok Kha Lam,* with raspberry ginger dipping sauce

A satisfying alternative to a salad, these rolls feature fresh zappy ingredients that wake up the mouth. Enjoy as an appetizer or as a light lunch, served with some fresh fruit and a cool beverage.

Ingredients:

For the rolls:

1/2 head of cauliflower, cut into separate stalks

1/2 carrot, cut into matchsticks

salt and pepper, to taste

1 cup of bean sprouts

1 hand full of mint leaves

1 hand full of cilantro

6 green onions, trimmed into 4-inch pieces

10 Spring Roll Wrappers

For the dipping sauce:

1 pint fresh raspberries

1-inch piece of ginger, cut into three pieces

1/4 cup of water

2 tablespoons honey

1 tablespoon lime juice

Method:

For the dipping sauce-- Place the raspberries, ginger and 1/4 cup of water in a saucepan. Mash the fruit slightly and simmer for three minutes. Remove from the heat and push the liquid through a mesh sieve to remove the seeds and the ginger. Return the liquid to the saucepan and add the honey and lime juice. Over low heat, stir well until the sauce begins to bubble. Remove from the heat and allow to cool completely while you assemble the rolls. Serve cool.

For the rolls-- Bring a large pot of water to a boil. Place the cauliflower florets and the carrot slices into the water and cook for 2 minutes. Remove and immediately place into a bowl of ice water. Strain and move vegetables to a plate. Add salt and pepper to taste. Take the cauliflower and cut carefully into strips, discarding any small pieces that crumble. Working with one wrapper at a time, submerge into hot water until pliable, approximately 30 seconds. Place wrapper onto a flat surface and add a pinch of cilantro leaves, bean sprouts, mint leaves, 2 pieces of green onion, 2 pieces of carrot and 3 pieces of cauliflower. Wrap sides in and then wrap tightly to form a tube around the vegetables. To serve immediately, cut in half and place on platter. To save for up to three days, line a covered storage container with a damp cloth. Layer the rolls with a damp cloth between them, cover and place in the refrigerator. 

Yield: 10 rolls

*Dok Kha Lam is the Thai word for Cauliflower