Tag: Cauliflower
cauliflower with bread crumbs
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This recipe is based on a recipe in Deborah Madison’s Vegetarian Cooking for Everyone. It’s fun, delicious, and really easy. Serve it with something brightly colored—like the beet salad with horseradish dressing or with a green salad, like the green salad with hazelnut dressing and toasted hazelnuts.
1 cauliflower, 1 ½ to 2 pounds
2-3 slices whole wheat bread (you can use stale bread, but not dried hard)
3 tablespoons olive oil
sea salt or kosher salt and freshly ground pepper
1-2 cloves garlic, minced (optional)
1 tablespoon chopped parsley (optional)
1. With a sharp paring knife, cut through the cauliflower stems and pull the florets apart. Peel and dice the stems. Steam everything in a steamer basket over boiling water until the florets are tender but still a little firm when pierced with a knife, 5 to 8 minutes. Remove to a bowl.
2. Tear the bread slices into smallish pieces and put them in the bowl of a food processor. Pulse and grind them until they are finely ground into bread crumbs. Use ½ cup of them or more for this recipe.
3. Brown the bread crumbs in olive oil (with optional garlic) in a small skillet over medium heat. Toss the bread crumbs into the bowl with the steamed cauliflower and season with salt and plenty of pepper. Garnish with chopped parsley if you have some hanging around.
cauliflower with parsley-mustard sauce and bread crumbs
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This is a really fun way to enjoy the tiny cauliflowers you can sometimes find at the farmers’ market, but it works just fine with regular-sized heads, as well. It’s based on a recipe from Deborah Madison’s Local Flavors. You could serve the cauliflower with grilled zucchini and some slow-roasted tomatoes.
4 small cauliflowers, or 2 medium, or 1 very large cauliflower
2-3 slices whole wheat bread (you can use stale bread, but not dried hard)
½ cup finely chopped parsley
2-4 tablespoons melted butter or olive oil
1-2 teaspoons Dijon mustard
sea salt or kosher salt
¼ teaspoon red pepper flakes
freshly grated hard cheese, such as Parmesan (optional)
1. Wash the cauliflower, and if using the medium or large cauliflowers, cut them into florets. For the small ones, just cut the big stem out of the middle.
2. Tear the bread slices into smallish pieces and put them in the bowl of a food processor. Pulse and grind them until they are finely ground into bread crumbs. Use ½ cup of them or more for this recipe.
3. Toast the bread crumbs in a skillet until crisp and golden.
4. Steam the cauliflower, the curds facing down in the pot, until tender when poked with a paring knife (maybe 6 to 8 minutes for the whole little cauliflowers, and somewhat less for the florets). Set them on a big platter.
5. Mix the melted butter or oil with the parsley, mustard, ½ teaspoon salt, and the pepper flakes. Pour it over the cauliflower, add the bread crumbs and, if using, grate a little cheese over all.
green cauliflower with parsley and green olives
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Have you seen the green cauliflower at the market? This recipe is especially fun and beautiful with the green heads, but it’s good with the white kind, too. The photo shows a combination of white and green. It’s a variation on Deborah Madison’s recipe in Local Flavors. Serve this with any kind of a sandwich or toast, like sautéed tomatoes on garlic-rubbed toast.
1 large or 2 medium green cauliflowers
1 bunch flat-leaf parsley, stems removed, leaves finely chopped
½ cup thinly sliced Spanish green olives
2 tablespoons capers, rinsed and drained
1 tablespoon olive oil
sea salt and freshly-ground pepper
1. Cut the cauliflower into small florets; peel and dice the stems. Put the parsley, olives, and capers in a bowl.
2. Steam the cauliflower over boiling water until tender, about 5 minutes. Dump it into the bowl and toss well with the other ingredients. Add olive oil and ½ teaspoon salt and season with pepper. Toss again. Taste for salt and serve.
spicy roasted cauliflower with red peppers and cumin
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This fabulous recipe is based on one in Peter Berley’s first cookbook: The Modern Vegetarian Kitchen. Although it has Indian spices in it, it’s so delicious that I find excuses to make it as an appetizer no matter what kind of dinner I’m serving. Make it with the carrot & mint salad with currants and the red lentils with zucchini for an Indian feast!
3 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 ½ teaspoons coarse sea salt or kosher salt
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon whole cumin seeds
½ teaspoon hot red pepper flakes
1 large or 2 medium cauliflower heads (about 2 pounds), cored and separated into florets
2 or 3 large red or yellow bell peppers, halved, seeded, and sliced into ½” strips
1. Preheat the oven to 450 degrees.
2. In a large bowl, combine the lemon juice, oil, salt, ground cumin, coriander, cumin seeds, and red pepper flakes. Whisk to combine.
3. Add the cauliflower and bell peppers and toss well.
4. Coat 2 baking sheets with non-stick spray or oil. (This makes clean-up a lot easier.) Spread the vegetables out on them in a single layer. Don’t overload the baking sheets—do this in two separate batches if you want to make a double batch, since the veggies will steam instead of roast if you crowd them on the sheets.
5. Roast the vegetables for 15-20 minutes or more, until they are starting to get dark brown in spots and they are nice and tender when poked with a paring knife. Stir after 10 minutes to ensure even browning.
6. Transfer the veggies to a serving dish. They are great hot or at room temperature, and make great leftovers.
cauliflower romanesco with mustard & caper sauce
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This is my favorite recipe for brussels sprouts, and I love it so much that I make it with broccoli, and cauliflower, too—but I’ve just been to the Wednesday Dimond Center market, and Mary Jane had fabulously beautiful bright lime-green whorled cauliflower Romanesco! Oh my goodness, I’d seen photos of this gorgeous vegetable, but hadn’t ever seen it at our farmers’ market! It is so stunning—but it’s also DELICIOUS! Like a flavorful cauliflower, with a fantastic texture to it—you’re going to love it, especially with this sauce! The sauce is based on a recipe from Deborah Madison’s Local Flavors.
I love to use a micro-plane zester for the lemons—it’s very easy, and the pieces of zest are thin and fine and perfect to eat, even in a raw dressing like this. I invented this recipe as a way to use some of the garlic oil left over when poaching the garlic for our Alaskan cheese and garlic bread. If you don’t want to make the garlic oil (recipes below), you can use plain extra-virgin olive oil or butter.
2 garlic cloves
sea salt and fresh-ground pepper
2 tablespoons garlic oil (pick one of the following recipes), extra-virgin olive oil, or softened butter
1-2 tablespoons Dijon mustard
¼ cup rinsed and drained capers
grated zest of a lemon
¼ cup chopped parsley
2 heads cauliflower Romanesco
1. To make the sauce, press the garlic (or mince very fine) into a large bowl and, using a fork, mash it with ½ teaspoon salt. Then stir in the oil or butter and add the mustard, capers, lemon zest, and parsley.
2. With a sharp paring knife, cut through the cauliflower Romanesco stems and pull the florets apart. Cut the larger floret stems in half. Steam the florets in a steamer basket over boiling water until the florets are tender but still a little firm when pierced with a knife, 4 minutes or so.
3. Toss the florets into the mustard-caper sauce. Taste for salt, season with pepper, and toss again.
olive oil infused with roasted garlic
several heads of garlic, cloves peeled
olive oil (you don’t need extra-virgin olive oil for this—the garlic imparts so much flavor that you can use regular olive oil)
1. Put the whole peeled garlic cloves in a heavy pot. Cover the garlic cloves completely with olive oil.
2. Bring to a simmer over medium heat. Give the garlic a stir, and then turn the heat down to the absolute lowest possible heat, cover the pot, and simmer just at a bare bubble. Stir the garlic occasionally and continue to cook until the garlic cloves are completely soft and tender, and you can easily squish them against the side of the pot with a wooden spoon. This will probably take an hour or more, but check after 45 minutes.
3. Uncover the pot and let cool. Strain the garlic from the oil. This garlic can be used in any recipe that calls for roasted garlic (for example, in the Southwest Caesar Salad, or in the Hummus--both recipes are in the cookbook and on the website). If you make a soup or a stew that needs a little extra pizzaz, just scoop out a few cloves, mash them with a fork, and add them to your dish to really pump up the flavor. You can freeze the garlic indefinitely (I keep it in pint-sized canning jars in the freezer), and just take it out when you need it.
garlic oil
3-4 cloves of garlic, peeled
½ cup extra-virgin olive oil
1. Mash or mince the garlic cloves and cover with the olive oil. Let steep for 30 minutes if you have time.
2. Strain out the garlic and store the oil in the refrigerator.
pureed cauliflower soup with coriander
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I had two heads of that bright yellow cauliflower from Saturday’s market (I think they call it “Cheddar”), and I didn’t yet have a plan for it… I found a recipe for a pureed cauliflower soup in an old back issue of Cook’s Illustrated, but it had milk in it. In my experience, adding milk or cream to a soup can make it taste yummy, but it really mutes the flavors of the vegetables in it—and I want to highlight the taste of the vegetable, since we’ve got such fabulous fresh produce! So I’ve just invented a dairy-free version that I absolutely LOVE!! It’s sort of a stealthy kind of a soup—who would think it could be SO good and creamy and luscious, without milk or cream? But it is! And great flavor, too, thanks to the onions, roasted garlic, and white wine. And the color of the orange cauliflower made the soup this delicious light-apricot color! Isn’t it fun? I don’t recommend using the purple cauliflower for this recipe, but it would be interesting to see if you’d get lavender-colored soup—and then, if it would be appetizing. You could serve it with a side of roasted purple potatoes! Let me know if you try it!
This recipe is easy, but it’s REALLY easy if you already have a couple of the key ingredients. I had vegetable stock & white bean cooking liquid in my freezer already, so I used a combination of them to make the soup. If you use store-bought stock, make sure you use one you really like the taste of, because the cauliflower is pretty mild—so you’ll want to use stock that won’t overpower it. But I just want to take a minute and encourage you to try making your own vegetable stock—it’s so easy to do, it’s quick, very cheap, and when we’re able to get such delicious celery and carrots at the market right now, it’s really a no-brainer. I’ll put the super-easy recipe at the end of this recipe, so you can do it if you feel inspired. I always do a HUGE pot of vegetable stock at a time, and freeze lots for future soups.
I happened to have an extra bulb of roasted garlic in my refrigerator, so I squeezed out the cloves, mashed it up and stirred it in, just for fun—and I think it’s very successful—but I wouldn’t have roasted it up just for this recipe. You may already have a pint jar of the “roasted” garlic from the infused olive oil in your refrigerator… use some of that! Or just leave it out—the soup will still taste great.
And one more thing—a good blender is a great investment. Using a food processor to puree this soup will probably make a huge mess, plus it won’t get it nearly as smooth as a good blender will. I use my blender all the time for salad dressings and soups.
2 tablespoons olive oil
2 medium onions, chopped
sea salt or kosher salt
¼ cup white wine
2 medium heads cauliflower, stems discarded and florets cut into bite-sized pieces
8 cups vegetable stock (see recipe below, or low-sodium if store-bought)
1/8 teaspoon ground white pepper (you can grind the whole seeds with the coriander)
1 tablespoon whole coriander seeds, lightly toasted in a skillet, then ground in a coffee grinder, OR, 1 ½ teaspoons ground coriander
1 head of roasted garlic, or the equivalent in olive-oil poached garlic (optional), mashed
-----------------------------------------
2 teaspoons minced fresh chives , or minced parsley
1. Heat oil in large Dutch oven or heavy soup pot over medium-high heat. Add onion and ½ teaspoon of salt and sauté until golden, about 5 minutes. Add white wine and stir-cook until the wine evaporates, about 30 seconds.
2. Add the cauliflower, stock, salt, pepper, coriander, and roasted garlic to saucepan; bring to boil. Reduce heat to simmer; cover and cook until cauliflower is tender, about 12 minutes.
3. Let the soup cool for a while, then ladle the cauliflower mixture into blender in batches. Don’t overfill the blender as you do this. Then blend until very smooth. Return soup to soup pot and cook over low heat until warmed through. If soup is too thick, stir in a bit of water or stock to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)
4. Ladle soup into individual bowls. Garnish with minced chives and serve immediately.
basic vegetable stock
I always make a big batch of this very easy stock, and then freeze the extra. You can make a half batch if you like, but why would you want to? Don’t be tempted to boil it longer than 30 minutes—it can turn bitter, and it doesn’t need any longer than that, anyway.
2 large onions
6 large carrots
6 celery ribs
1-2 tablespoons olive oil
16 garlic cloves, peeled and smashed
16 parsley branches
1 teaspoon dried thyme (or 12 sprigs of fresh thyme)
4 bay leaves
sea salt or kosher salt
1. Scrub the vegetables and chop them roughly into 1-inch chunks. Heat the oil in a large soup pot and add the vegetables and herbs and 1 teaspoon salt and cook over high heat for 5-10 minutes, stirring frequently. The more color they get, the richer the flavor of the stock.
2. Add 2 more teaspoons salt and 4 quarts of cold water and bring to a boil. Lower the heat and simmer, uncovered for 30 minutes. Strain.
red lentil & cauliflower curry with golden raisins
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This is a beautiful yellow dish that I adapted from a recipe out of Veganomicon, after getting a huge (six-pound) cauliflower at the farmers’ market the other day. Plus I just had a root canal today so I needed something soothing and soft, but also really delicious, to perk me up! This is another one of those stealth cauliflower dishes—after a few bites, you realize it’s just getting yummier with every bite!
The combination of the golden raisins and lime juice is what really sparkles this dish up—it’s like adding the ingredients of a chutney to the stew. Those sweet and tart flavors are really delicious with the nutty cauliflower. I used golden raisins to continue the golden color theme, but you could use regular raisins to have a speckledy contrast, if you’d rather! You can serve it with rice, if you want (try the brown basmati recipe) or just eat it straight, in giant bowls-full, like I did.
If you have a big pot, make a double batch of this—as with all bean and lentil soups, I’m sure it’s going to be even better tomorrow! I usually have fresh ginger hanging around, but can’t always count on having a fresh jalepeno pepper—so those canned green chiles from the Mexican section of the grocery store work great in a pinch!
2 tablespoons olive oil
1 large or 2 medium onions, chopped
sea salt or kosher salt
3 large carrots, peeled if the skins are tough, and sliced thinly (I used the cream-colored carrots from the market just to continue the gold/yellow theme)
1-inch piece of fresh ginger, peeled and minced
3 cloves garlic, minced
1 large jalepeno pepper, halved, seeded with a spoon, and diced, OR 1 small can diced green chiles
2 teaspoons curry powder
½ teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon whole cumin seeds, toasted until fragrant in a small skillet
1 ½ cups red lentils
4-6 cups water
1 ½ to 2 pounds cauliflower (a medium-sized head), trimmed and cut into small florets
½ cup golden raisins
2-3 tablespoons freshly squeezed lime juice
1. Chop and measure out all the ingredients. (In other words, do your mise en place.)
2. In a large soup pot, heat the oil over medium-high heat. Sauté the onions with 1/2 teaspoon salt until tender and translucent, about 5 minutes, and then add the carrots. Sauté for another 4 or 5 minutes until the onion is getting golden-brown.
3. Add the ginger and garlic and green chile, and sauté for a minute or so. Add the spices and stir-fry for 3o seconds or a minute, and before things start to burn, add 4 cups of water and the lentils.
4. Bring the mixture to a boil, give it a stir, and cover the pot and let it simmer for 10 to 15 minutes, until the lentils blow up. They will probably take up most of the water. Add more water at this point to your taste. I like it soupy, so I would add 2 more cups, but perhaps you’d prefer a thicker dish and wouldn’t add so much.
5. Add the cauliflower florets and the golden raisins, stirring to coat with the lentils. Cover and simmer until the cauliflower is tender. The soupier you’ve made the lentils, the quicker this will be. It will probably take from 10 to 15 minutes.
6. Remove the dish from the heat and stir in lime juice and plenty of salt to taste. Add the lime juice carefully—you don’t want to make the soup sour, but you want it to sparkle!
Sicilian cauliflower salad
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This is yet another variation on the “cauliflower with capers & lemon” theme… I love those flavors--I bet you will, too. It’s based on a recipe in James Peterson’s Vegetables. If you can get green cauliflower, it makes the salad even prettier than usual! I can sit down and just eat a big bowl of this for lunch.
If you don’t prefer the anchovies, just leave them out—the kalamata olives and capers are nice and briny even without them.
½ cup kalamata olives
2 tablespoons capers, rinsed and drained
2 garlic cloves, minced
4 anchovy filets (optional), rinsed and coarsely chopped
1 small bunch flat-leaved parsley, leaves chopped
1-2 tablespoons extra-virgin olive oil
1-2 tablespoons fresh lemon juice
sea salt or kosher salt and freshly ground pepper
1 large head cauliflower, trimmed and cut into small florets
1. Put a large pot of water on to boil.
2. While the water heats, make the sauce. Chop the olives and combine them in a big bowl with the capers, garlic, anchovies and parsley. Add the olive oil and lemon juice.
3. When the water boils, add a couple of tablespoons of salt to the pot. Cook the cauliflower florets in the pot for about 4 or 5 minutes, just until tender (taste often!). Drain (don’t rinse), and toss the cauliflower into the bowl with the sauce.
4. Taste the salad and add salt, lemon, oil, and pepper to taste. Serve warm or at room temperature.
processing cauliflower to freeze
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Your frozen cauliflower will be yummier (not to mention more economical) all winter than the heads you’ll see in the grocery store. Buy a big case of cauliflower from a farmer in the early fall, and spend an afternoon processing it! It saves lots of time in the winter, when it’s just like fast food--thaw it out and make any of the recipes on the website--or use your own favorite recipes!
a case of cauliflower
1. Using a stout paring knife, trim out the thick stem of the cauliflowers and discard.
2. Cut the heads into bite-sized florets.
3. Fill the biggest pot you have with water, bring it to a boil, and salt it well. Spread some large towels out on your counter top.
4. Dump a batch of cauliflower into the boiling water. Cook for 2-3 minutes, or maybe longer (it depends upon how much cauliflower you put in at once, and how hot your burner is) until just tender-crisp. Test with a sharp paring knife, and with your teeth.
5. Scoop the florets out, shake the extra water off, and spread them out on the towels in a single layer. If you can, have a couple of windows open to help the cauliflower cool and dry. Spreading the cauliflower on towels like this stops it cooking immediately, and dries it nicely by evaporation.
6. When completely cool, put the cauliflower in freezer ziploc bags, in whatever portions you like to cook at once.
7. Repeat with the rest of the florets until you’ve worked your way through the whole case. Then freeze the bags!
8. When you want to eat cauliflower, just thaw out a bag, drain off the water, and proceed with whatever recipe you want. I have several great cauliflower recipes in the South Anchorage Farmers’ Market Cookbook—any of them will work wonderfully with broccoli from the freezer. Or you can search for other broccoli recipes on this website--they will all work, too!
cauliflower with raisins & pine nuts on pasta
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This is a really fun and unusual pasta dish! As usual, I make tons of veggies relative to the pasta! It’s based on a similar recipe in Peter Berley’s Modern Vegetarian Kitchen
I haven’t tried this without the saffron, and I’m sure it would still be good without it, but the saffron does add a nice flavor. You can find it at Summit Spice & Tea Co., along with really full-flavored bay leaves, hot pepper flakes, sea salt, and any other spice you might need for other dishes!
This makes a big batch, because our Alaskan cauliflowers are usually quite large, and it seems silly to give you a recipe for a half a cauliflower. It makes good leftovers, too! But if you want a small batch, just halve this recipe.
1 large cauliflower, cored and separated into smallish florets
sea salt or kosher salt
2 tablespoons olive oil
2 large onions, diced
6 garlic cloves, minced
4 large bay leaves
½ teaspoon saffron
½ to 1 teaspoon hot red pepper flakes (to your taste)
¼ cup tomato paste
1 (15-ounce) can diced tomatoes
¾ cup raisins
1 cup water
½ cup dry white wine
½ pound pasta (spaghetti or rigatoni, for example—I like to use whole-wheat pasta)
½ cup finely chopped fresh parsley
freshly-ground black pepper
½ cup pine nuts, toasted in a small skillet over medium heat until lightly browned
½ cup grated Parmesan cheese (optional)
1. Bring a large pot of water to boil. Add 2 tablespoons salt. Add the cauliflower and cook until just barely tender, about 3-4 minutes. Remove the cauliflower, but reserve the water for cooking the pasta.
2. While you’re waiting for the water to boil, sauté the onions in a large, non-stick skillet in the olive oil until golden-brown, about 10 minutes. Add the garlic, bay leaves, saffron, and red pepper flakes and sauté for another 2 minutes.
3. Stir in the tomato paste, optional tomatoes, raisins, water and wine. Raise the heat and bring the sauce to a boil. Reduce the heat to low, add the cauliflower, and stir well to combine. Let it sit, off heat or on very low heat, while you cook the pasta.
4. Return the cauliflower water to a boil. Add the pasta and cook until tender. Drain.
5. Add the parsley to the cauliflower sauce, and season to taste with salt and fresh-ground pepper. (It is likely to need quite a bit of salt. Don’t be shy!)
6. Put a small pile of pasta on each plate or pasta bowl, and pile high with cauliflower. Garnish with lots of toasted pine nuts. Try it first, and if you like, add Parmesan cheese!
stuffed zucchini
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Recently Sherrill was at her grandmother’s for dinner and asked her to make stuffed zucchini. She never made stuffed zucchini before, but went with the flow, using past market remnants from the refrigerator and any spice or herb that called her name. They were delicious! Here is the recipe she concocted, feel free to add other ingredients and change it up to meet the needs of your taste buds.
1 large zucchini, sliced in half length wise and cored (save cored section, dice and add to meat mixture)
2 tablespoons olive oil
½ medium onion, diced
3 cloves garlic, crushed
¼ pound ground buffalo meat
½ cup broccoli, finely chopped
½ cup cauliflower, finely chopped
½ cup bread crumbs (I use leftover bits of savory breads from Rise and Shine)
1 teaspoon salt
1 teaspoon cumin
1 tablespoon sage
¼ - ½ cup water
½ cup cheddar, grated
1. Preheat oven to 400F. Lightly oil a rectangular pyrex dish large enough to fit your zucchini boats.
2. Preheat a large skillet over medium heat, add olive oil and onion, sauté for 3 minutes.
3. Add garlic and buffalo meat, cook until the meat is brown. Add broccoli, cauliflower, diced zucchini core, salt, cumin, sage and sauté for 4-5 minutes.
4. Place zucchini in the pyrex dish, fill the cored section with vegetable meat mixture.
5. Pour the water in the bottom of the dish, cover with foil and cook for 25 minutes.
6. Remove foil, sprinkle with cheese and bake uncovered for 8-10 minutes.
*Note: I don’t normally cook with meat. For those of you looking for a meat alternative you can use tempeh or more vegetables like diced kale, small potato cubes or mushrooms to round out the stuffing mixture.
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