Cauliflower

cauliflower

About Cauliflower

While broccoli and cauliflower share a lot in common from plant family to preferred growing climate, one thing that they do not have in common is their popularity. While broccoli is a favorite American veggie, cauliflower is not, and we think cauliflower deserves the same reverence! Cauliflower is delicious roasted, mashed, and raw. Try out some of these recipes to find out what we’re talking about.

Recipes

Parmesan Roasted Cauliflower

roasted-cauliflower

from The Wicked Noodle

Prep Time: 5 minutes

Cooking Time: 45 minutes

Yield: 2-4 servings

  • 1 head cauliflower, broken down into small florets
  • 2 – 3 Tablespoons extra-virgin olive oil
  • kosher salt & freshly ground black pepper
  • 1/4 cup parmagiano-reggiano (or less-expensive parmesan, whatever you have on hand)

Preheat oven to 425F.

Toss cauliflower florets with olive oil on a baking sheet. Season well with salt and pepper.

Roast for approximately 45 minutes, tossing every 15 minutes, until cauliflower is soft and nicely caramelized. Toss with parmesan and roast for another five minutes.
Serve as-is or with a side of marinara sauce.

Cauliflower and Brussels Salad

cauliflower-brussels-sprouts

from Smitten Kitchen

Yield: 6-8 servings

  • 2 garlic cloves
  • Sea salt
  • 6 tablespoons butter, softened
  • 2 teaspoons Dijon mustard
  • 1/4 cup drained small capers, rinsed
  • Grated zest of 1 lemon
  • 3 tablespoons chopped marjoram
  • Black pepper
  • 1 pound Brussels sprouts
  • 1 small head (1/2 pound) white cauliflower
  • 1 small head (1/2 pound) Romanesco (green) cauliflower

To make the mustard-caper butter, pound the garlic with a half-teaspoon salt in a mortar until smooth. Stir the garlic into the butter with the mustard, capers, lemon zest and marjoram. Season to taste with pepper. (The butter can be made a day ahead and refrigerated. Bring to room temperature before serving.)

Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower into bite-sized pieces.

Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes. Drain, shake off any excess water, then toss with the mustard-caper butter. Taste for salt, season with pepper and toss again.

Gratinee of Cauliflower

Gratinee-of-Cauliflower

from The New York Times

Cooking Time: 50 minutes

Yield: 6-8 servings

  • 6 tablespoons (3/4 stick) unsalted butter
  • 4 cloves garlic, minced
  • 4 ounces thinly sliced prosciutto, cut into thin strips
  • Florets of 1 large head cauliflower, cut into ¼ inch lengthwise slices
  • 2 tablespoons unbleached all-purpose flour
  • 1 ½ cups heavy or whipping cream
  • Pinch cayenne pepper
  • Salt and freshly ground pepper, to taste
  • 1 ½ cups grated Swiss cheese
  • ½ cup cup chopped fresh parsley

Preheat oven to 350 degrees.

Melt the butter in a large skillet over medium heat. Add the garlic and sauté 2 minutes. Stir in the prosciutto and sauté 2 minutes more.

Add the cauliflower and cook just until it begins to lose its crispness, 3 to 4 minutes.

Stir in the flour and then the cream. Blend well. Season with the cayenne and salt and pepper to taste. Heat to boiling and immediately remove from the heat.

Pour the cauliflower into a shallow au gratin dish. Top with the cheese and parsley. Bake until the top is lightly browned and bubbling, about 30 minutes. Serve immediately.

Cauliflower Slaw

cauliflower-slaw

from Smitten Kitchen

Yield: 3 cups

  • 1/2 cup thinly sliced almonds
  • Juice of half a lemon (about 1 tablespoon), plus more to taste
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon fine sea salt or table salt, then more to taste
  • 3 tablespoons (30 grams) dried currants
  • 5 tablespoons olive oil, plus more for frying
  • 2 tablespoons (about 25 grams) brined or salt-packed capers
  • oil for frying
  • 1 small, compact-looking head of cauliflower (about 1 1/4 pounds)
  • Freshly ground black pepper
  • 3 scallions, thinly sliced (use green and white parts)
  • 2 tablespoons chopped flat-leaf parsley (optional, mostly for color)

Heat oven to 350 degrees F. Spread almonds on a tray and toast them until they’re a deep golden color, tossing them once or twice to ensure even cooking. This will take 10 to 14 minutes. Set aside to cool.

Meanwhile, place lemon juice, vinegar and 1/4 teaspoon salt in a small bowl. Add currants; set aside and let them soak while you prepare the other ingredients.

If using brined capers, drain and spread them on paper towels until most of their moisture has wicked out, about 5 minutes. If using salt-packed capers, soak them in water for 10 minutes to remove the saltiness, then drain, rinse and pat dry on paper towels. Pour a 1/2-inch of olive oil or another oil that you prefer to fry in in a small skillet or saucepan. Heat it over medium-high. When hot enough that a droplet of water added to the oil hisses, carefully add the capers and step back — they’re going to sputter a bit for the first 10 seconds. Once it’s safe to get closer, give them a stir. Depending on how dry they were, it can take 1 to 2 minutes for them to get lightly golden at the edges and then crisp. Remove with a slotted spoon. Drain on paper towels.

Trim cauliflower leaves and cut head into quarters. Using an adjustable-blade slicer (this is mine; it takes up very little room) to cut cauliflower, stem and florets, into 1/4-inch slices. Add to a large bowl.

Scoop currants from vinegar mixture with a slotted spoon and add to bowl with cauliflower, along with almonds, capers, scallions and parsley. Slowly whisk 5 tablespoons olive oil into remaining vinegar mixture in a thin stream. Add several turns of freshly ground black pepper. Pour over cauliflower and other ingredients and turn gently to coat all pieces. Taste and adjust seasonings, adding more lemon juice, salt or pepper to taste. Dig in!

Pan-Roasted Spiced Cauliflower

Pan-Roasted-Spiced-Cauliflower

from The New York Times

Cooking Time: 20 minutes

Yield: 4-6 servings

  • 3 tablespoons ghee, clarified butter or vegetable oil
  • 1 small cauliflower about 1 1/2 pounds, cored, in 1/2-inch slices
  • Salt
  • pepper
  • 1 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds
  • 2 teaspoons grated fresh turmeric or 1 teaspoon ground turmeric
  • 2 to 3 kaffir lime leaves, optional
  • 1 inch long piece of ginger, peeled and slivered or finely grated
  • 3 garlic cloves, finely chopped
  • 2 serrano chilies, finely chopped, or to taste
  • 1 pound fresh English peas, shucked about 1 cup or frozen peas, or 1/2 pound snow peas or sugar snap peas, trimmed
  • 2 to 3 scallions, slivered
  • Cilantro sprigs, for garnish
  • Lime wedges, for serving

Heat a large sauté pan or cast-iron skillet over medium-high heat. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.

Add the cumin, mustard seeds, turmeric and kaffir lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.

Charred Cauliflower Quesadillas

charred-cauliflower-quesadillas

from Smitten Kitchen

  • 2 small or 1 large fresh poblano chiles
  • 1 small head cauliflower, cored and cut into rough 1-inch chunks
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil, plus more for cooking quesadillas
  • 3 scallions, thinly sliced
  • 1 tablespoon lime juice
  • 2 cups (about 8 ounces) coarsely grated monterey jack cheese
  • 12 small (7-inch) flour tortillas

Char peppers: Over a gas burner turned to high, hold the poblanos over the flame with tongs and char them until they are black and blistered all over. Alternatively, you could do this under a broiler, turning them frequently for even blistering. Transfer hot chiles to a bowl and cover tightly with foil. Set aside to steam and let their skins loosen while you cook the cauliflower.

Char cauliflower: In a large bowl, toss cauliflower with 3 tablespoons olive oil, salt and pepper, until it’s evenly coated. Heat your largest heaviest frying pan over high heat until almost smoking, add cauliflower, and let it cook until each piece has a few black spots but is not mushy, turning and moving it frequently to ensure even cooking. This will take 8 to 10 minutes. Transfer florets to cutting board to rest.

Mix filling: When poblanos are cool enough to handle, peel the charred skin off with your fingertips or a paring knife. Pull out and discard stems and seed clusters, and slice peppers into 1/4-inch wide strips. Add to cauliflower on board and give both a rough chop together, reducing the cauliflower to no bigger than 1/2-inch chunks. Return cauliflower and peppers to the large bowl, add scallions, lime juice and salt to taste. You should have about 2 cups of cauliflower filling.

Assemble and cook quesadillas: Lay out 6 tortillas and spread 1/3 cup cauliflower filling and 1/3 cup shredded cheese to each. Place second 6 tortillas on top as lids. Heat a skillet over medium heat. Once hot, coat lightly with olive oil and reduce heat to medium-low. Cook quesadillas until browned underneath, about 3 to 4 minutes. Carefully a flip — a large, thin spatula like my favorite kind helps here — and repeat on the second side. Repeat with remaining quesadillas.

To serve: Cut quesadillas into wedges and serve with your choice of fixings.

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