Cauliflower with Crab and Balsamic Vinegar

This one is from food and wine magazine. One of the few magazines that I subscribe to. (what a not-surprise, since I love both food and wine). The subscription actually was an add-on to a freebee trial subscription. I don't know about others but I am really bad about accepting those freebee trial offers and then not canceling them. Well, I have been ripped off, several times and been stuck with unwanted materials that I do not know what to do with. Other times (like the stupid almost free newpaper in my driveway it is more painful to really deal with the offer, since I never have time to read the newspaper and spend all the time reclycing it!) it is not worth it, but what I am trying to say is that I like this magazine.
The past issue had an interesting cauliflower and scallops recipe. Well, I loved the idea and since I always have cauliflower and balsamic vinegar in my house, that was hardly the problem, it was scallops. I love scallops but I use it less than shrimps. In this particular case I had some fake crab, available. I felt, this had the sweetness that the scallops would have and makes somewhat of a substitute in a pinch. In this recipe, which was inspired by the mentioned magazine but reinvented to the following in my kitchen, the substitution works I think.

Balsamic Cauliflower with Crab

Ingredients
2 tbsp olive oil
1 tsp cumin seeds
1 pkgs fake crab (16 oz)
1/2 head cauliflower
1 inch piece ginger
2 green chilies (yes the last two ingredients are where I take over the recipe!)
1/3 cup balsamic vinegar.

Method of Preparation

1. Heat the oil and sizzle the cumin and add the fake crab (if you were using scallops you were supposed to pan sear them.).
2. In the meantime, pulse the cauliflower, ginger, chilies, in a food processor to a coarse pulse.
3. Add this to the crab mixture and cook stirring well for 15 minutes till the cauliflower starts begining to have brown spots.
4. Add in the balsamic vinegar (I found this white balsamic vinegar in my local grocery that I am excited about since it has the flavor but not the dark color that may not be that great for recipes like this).
5. Cook for 10 minutes and eat hot.

Ok, what can I say about cauliflower, something that I actually love and don't care about its nutritious value. Well, if I read the linked article it helps prevents cancer and has a reasonble share of vitamins so it seems to be a good thing to like. Cauliflower is my contribution for this weeks WHB hosted by Becky of Key Lime and Coconut.