Category Archives: cauliflower

Parmesan Roasted Cauliflower with Thyme

I cook with cauliflower so much that I finally looked up its health benefits, just so I could mentally pat myself on the back for making good eating decisions. So here you go: it’s a great source of fiber, vitamin C, provides anti-inflammatory and antioxidant benefits, and on top of all of that, it’s basically the tofu of vegetables since you can make it taste like just about anything. This was a really quick and tasty side dish, the onions make it a little more hearty, the thyme adds some dimension, plus: parmesan. Enjoy.

PARMESAN-ROASTED CAULIFLOWER WITH THYME
– 1 head cauliflower, cut into slices and florets
– 1 onion, sliced
– 4 sprigs thyme
– 6 garlic cloves, skin still on
– 3 tbsp. EVOO
– fresh parmesan
– Kosher salt & pepper

1. Preheat the oven to 400.

2. Slice the cauliflower into pieces and florets, add to a big bowl.

 
3. Do the same with the onion, then add the garlic cloves (these will roast and be amazing) and the thyme.


4. Add the EVOO, kosher salt & pepper. Shake everything up so that the cauliflower and onions are coated. Continue reading

Whole Roasted Cauliflower and Chickpeas with a Spiced, Creamy Tomato-Coconut Sauce

Recipes like this could make me a vegan (again). Cauliflower is one of my most favorite foods, and I love roasting it, but roasting a whole head of it at once with chickpeas in a creamy, amazing-smelling tomato sauce spiced with Indian flavors was out of this world. I rarely try Indian recipes (the name for this is actually Gobhi Musallam) because I just don’t think I’m good at them, but this recipe was so simple anyone could do it, and everyone should. Brendan took one bite of this and sat back all, “Oh my god. This is amazing.” Ummm…I agree. I already can’t wait to have this for lunch tomorrow.

WHOLE ROASTED CAULIFLOWER AND CHICKPEAS IN A SPICED, CREAMY TOMATO-COCONUT SAUCE (serves 4 – recipe adapted almost exactly via Vegan Richa)
– 1 large head of cauliflower
– 1 tsp. salt
– 1/2 tsp. tumeric

Sauce:
– 1 tsp. EVOO
– 1 tsp. butter
– 1/2 medium red onion, chopped
– 5 cloves garlic, chopped
– 1 inch ginger, peeled and chopped
– 1/2 dried chili pepper (this was enough spice for me, but you can add more if you have a higher spice tolerance than me – and you probably do)
– 3 medium tomatoes, chopped
– 1 tsp garam masala
– 1/2 tsp. cumin 
– 1/2 tsp. coriander
– 1/2 tsp. tumeric 
– 1 tbsp. dried oregano
– 3/4 c. coconut milk
– 1/4 c. ground cashews
– 3/4 tsp. salt
– 1/4 tsp. sugar

1. Preheat the oven to 400.

2. In a large pot, boil enough water to submerge the (washed, trimmed of leaves) cauliflower. Add the 1 tsp. salt and the 1/2 tsp. tumeric to the water, then blanch the cauliflower for about 5 minutes, or until mildly tender. Drain and set the whole head of cauliflower aside.


3. Meanwhile, melt the butter & EVOO in a large saucepan over medium heat. Add the chopped onions and cook until they start to brown, about 5 minutes.

Continue reading

Cheesy Cauliflower-Potato Soup

Oh weird, it’s snowing again. Let’s make some soup to warm things up!  I love cauliflower in just about  every form imaginable, and this soup was no exception. It was the perfect thickness, completely delicious for how little went into it, and any time I get to add cheese to anything is just fine by me. As with most soups, this was even better the next day, and someone liked it so much that they basically stopped breathing in order to spoon this in as fast as possible. So you know it’s good.

CHEESY CAULIFLOWER-POTATO SOUP (makes an enormous pot of soup)
– 1 large head cauliflower, broken into florets
– 2 yukon gold potatoes, peeled and cut into 1/4 inch pieces
– 5 cups chicken broth (I thought this made the perfect soup consistency, but if you like a thinner soup, add another cup or two)
– 1 vidalia onion, diced
– 2 cups freshly-shredded cheddar cheese
– 1 tbsp. nutmeg
– 1/4 c. heavy cream
– 1 tbsp. butter
– 1 tbsp. EVOO
– Kosher salt – about a tablespoon to start, then as needed
– Chives, for topping

1. In a French oven, melt the butter and EVOO over medium heat.

2. Add the diced onion, add a pinch or two of kosher salt, and “sweat” the onion until soft, approx. 10 minutes.


3. When soft, add the cauliflower florets and potato pieces. Mix it all up.  Don’t panic when you see all of this basically filling the pot to the top. Think of all the delicious soup you’re going to have!

4. Add chicken broth. Cover, bring to a boil, then reduce heat to low and simmer for approx. 30 minutes. You’ll see that the florets and potato pieces get soft and fork-tender.

5. With an immersion blender, blend the soup to your desired consistency. Taste, then add the cheddar (it was great to find DiBruno Brothers cheese in a store around here, but any cheddar you can find that you like is good, too). Stir it in so that it melts, then taste it. 


6. Add nutmeg, heavy cream and kosher salt to taste.

7. Serve a bowl topped with a little more shredded cheese and chives.  Snuggle up and enjoy.

Brrrrr

Roasted Cauliflower with Cumin and Lime


I love, love, love roasting just about anything. Roasted Lemon Cauliflower is one of my favorite snacks, and this version of it – lime instead of lemon, a little cumin – takes it to a whole other level. It’s a perfect, super healthy and delicious snack. Plus, the health benefits of cumin!!! Who knew.

ROASTED CAULIFLOWER WITH CUMIN AND LIME (serves 4 as a side or snack)
– 1 large head cauliflower
– 4 limes, juiced, zest of 2
– 1 tbsp. EVOO
– 2 tbsp cumin (don’t let this scare you)

1. Preheat the oven to 450.

2. Chop up the washed cauliflower. The easiest way to do this is to cut the cauliflower in half, then into quarters. Then, cut away the middle part (the stem, I guess). The florets should fall away on their own, pretty much mess-free. Add them to a big bowl.


3. Juice and zest 2 of the limes, then add the cumin. Mix to combine. Add the olive oil. Mix it all together and toss it with the cauliflower until it’s well-coated.


4. Lay the cauliflower in one layer on a roasting sheet. Put into the oven and cook for approx. 30- 40 minutes, or until roasted golden brown. Flip it every ten minutes, squeezing the juice of 1/2 a lime over it each time.


5. Serve as a snack or an appetizer (we had this with Roasted Red Grapes with Thyme. I told you I liked roasting things).


Hostessing is my all-time fav.

— AND, just want to give a HUGE congrats to Mario & Katie and the rest of the crew from What The Fork food truck! They made the top 4 for LIVE with Kelly & Michael‘s “Truckin’ Amazing” nationwide Food Truck competition! It’s been so cool to watch their amazing progress over the last year. Vote for them here. Congratulations guys – you make Scranton proud!


Cauliflower Mashed “Potatoes”

These were, in my opinion, the recipe standout during the South Beach Diet craze.  With the inclusion of (small amounts, but still) butter, heavy cream, and a dollop of Boursin cheese, a little richness gets added, but  these still stay much more on the side of “healthy” than traditional mashed potatoes ever would.  I actually think these are better than mashed potatoes – see if you can sneak them in as a substitute and see if anybody notices the difference.

CAULIFLOWER MASHED “POTATOES” – serves 3-4
– 1 large head cauliflower (organic, preferably)
– 1/4 c. heavy cream or half & half
– 1 tbsp. butter
– 2 tbsp Boursin – we use shallot & chive, but any flavor you like will work
– Kosher salt & pepper to taste
– 2-3 bay leaves

1. In a deep pot, boil about 3 inches of water & add a couple of bay leaves.  The bay leaves will infuse the water, and consequently the cauliflower as it steams, with more of a “potato” sort of flavor.


2.  Wash a cauliflower, then cut it into chunky florets.  The easiest way to do this is to cut the cauliflower in quarters, then cut out the middle stem.  The florets should naturally fall away, and you won’t get tons of chopped up pieces of cauliflower all over the counter.

  


3. Throw the florets in a Colander, then place over (not in) the boiling water, and put a lid over the top of it to keep in the steam.  I’m sure there are (much) fancier ways to steam things, but this is what we’re working with here.

4. Let cauliflower steam for approx. 10 minutes until fork-tender.  Remove the colander from the heat, turn off heat completely, and drain the water.

5. Put the cauliflower back in the drained pot on the same burner you previously used, which is now turned off.  This is my Dad’s trick for getting rid of excess water for mashed potatoes, and it works just as well here.  The leftover heat will kind of zap out any remaining water, which will give you fluffy “potatoes” instead of soggy, watery ones.  Stir the cauliflower pretty well to make sure it doesn’t burn.

6. Add the “extras”.  Heavy cream, butter, boursin.  The remaining heat of the burner will help break these down and combine them.  Mix this all together, then remove from the burner.

7. With an Immersion Blender – I’m amazed by how often I use this in cooking – blend this all together, really really well to achieve your desired consistency.  Taste, then add seasonings – I typically start with 1/2 tsp. kosher salt and a couple of grinds of black pepper,  stir & taste, then adjust again.

8. Serve immediately, or refrigerate leftovers up to 2 days.

Shaved Cauliflower & Radicchio Salad with Honey-Toasted Walnuts & a Meyer Lemon Vinaigrette

Did you need something super healthy and fresh to kind of ease you back into a week following the over-indulgence of Super Bowl weekend?  I did.  I also got to use one of B’s Christmas gifts to me for the first time, this ridiculous Cuisinart Food Processor, which made making this salad a 10 minute process instead of maybe a 20 minute one.  Shaving the cauliflower and radicchio into paper-thin slices really “takes this salad from a meal to an event” (we do the same thing with the radishes and avocado for our Favorite Salad Ever), so a julienne will work just as well if you don’t have a food processor that will accomplish this.  You can also just shave these into thin slices with a really sharp knife.  This salad is so pretty and crunchy, the dressing gives it a little lift of sweetness, and the honey-kosher salt toasted walnuts finish it perfectly.  It also makes a ton of it (this would be great for parties), so I just kept the salad and the dressing separate so we could combine them when we were ready to have this over the next day or so.  A paper towel in the bowl with your salad will keep the ingredients from getting soggy.


SHAVED CAULIFLOWER & RADICCHIO SALAD WITH HONEY-TOASTED WALNUTS & A MEYER LEMON VINAIGRETTE (makes a really big bowl of salad – adapted almost exactly from the lovely Happy Yolks)
– 1/2 a head of cauliflower (not cored)
– 1 head radicchio, cored
– 4-5 celery stalks, with leaves
– 1/4 c. chopped fresh parsley
– 1/2 c. honey-toasted walnuts
– 1-2 tbsp honey
– 3 meyer lemons, juiced
– 1 tbsp. dijon mustard
– 1/4 c. EVOO
– kosher salt & fresh ground black pepper

1. Cut a head of cauliflower in half, then shave it either with a julienne, a food processor, or a very sharp knife. Include the stem of the cauliflower. Throw this all into a big bowl.

 


2. Core a head of radicchio, and shave that as well. Do the same with the celery sticks, and also roughly tear  the celery leaves.  Add to the bowl. Chop the chives and the parsley, add to the ingredients, and stir everything to combine.


3. For the meyer lemon vinaigrette, juice the lemons, then add (in this order, to help it all blend together) kosher salt, pepper, dijon mustard.  Whisk together (or shake it up, if you’re using a little mason jar), then add the olive oil. Whisk or shake it to combine, then add to the salad (or keep separate if you’re planning to eat this over the next day or so, too).

3. To make the walnuts, drizzle them with honey and then sprinkle lightly with kosher salt.  Bake for approx. ten minutes at 350.  Remove, let cool slightly, then top the salad with these.  Serve and enjoy.

 

Roasted Lemon Cauliflower

I would eat this every day, if it didn’t kind of make your kitchen smell like you were roasting tupperware.  That said, please open a window and try this, because it’s one of the healthiest, simplest, tastiest snacks you’ll ever have. 

ROASTED CAULIFLOWER WITH LEMON (serves 4 as a snack or side)
– 1 large head cauliflower
– 2 lemons, zest of 1
– 1-2 tbsp EVOO
– 1/2 tsp. kosher salt

1. Preheat oven to 450.

2. Wash and thoroughly dry the cauliflower, then cut into florets.  The easiest way to do this is to cut the cauliflower into quarters, then cut out the middle “stem” part.  The florets should fall away naturally, and you won’t end up with teeny pieces of cauliflower all over your kitchen.

 


3. In a small bowl, combine the juice of 1/2 a lemon and the salt, mixing to combine. Then, using a Microplane, add the zest of two lemons (just the yellow – zesting the white part, or the “pith”will make this really bitter) and the EVOO, and mix that together as well.


4.  Pour this lemon/EVOO mixture over the cauliflower florets, and toss to combine.  Arrange the florets in a single layer on an ungreased roasting sheet and put in the oven.


5. Every 10 minutes or so, take the cauliflower out of the oven, squeeze the juice of 1/2 a lemon over them, and flip them with a spatula. Repeat until the edges of the cauliflower are deep brown and caramelized – this should take approx. 30 minutes.

Cauliflower, after the first flip.

6. When roasted, remove the florets from the oven, squeeze the juice of another lemon half over them, then serve. This is fantastic either hot or cold.