Cauliflower

Balsamic Roasted Cauliflower with Parmesan

serves 4 (Farm Fresh & Fast; 2013)

1 head cauliflower, cut into 1 inch florets
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 cloves garlic, minced
1 tsp. dried oregano
Salt and ground black pepper to taste
1/3 cup grated Parmesan (optional)

Preheat oven to 425 degrees.  Toss all ingredients, except Parmesan, to coat evenly.  Spread vegetables in a single layer on a large roasting pan.  Roast vegetables until tender and browned for about 25 minutes, stirring half-way through roasting time.  Remove from oven and toss with Parmesan cheese if desired.  “I’ve made this with the addition of red onion, sliced into thin wedges, and tossed with cauliflower and seasonings.  The red onion is very sweet when roasted and slightly caramelized.”

Cauliflower Gratin

from Rick Bayless Servings: 8
2 large (8 ounces)fresh poblano chiles, roasted, peeled, seeds discarded
3 pounds cauliflower cut into bite-size florets
2 tablespoons butter
¼ cup diced shallots
1 tablespoon flour
1 1/2cup heavy cream
¼ cup grated Mexican queso anejo or other garnishing cheese such as Romano or Parmesan
Salt
TOPPING
½ cup panko
½ cup finely chopped almonds
1 tablespoon olive oil
3 tablespoons grated Mexican queso anejo for garnish

Preheat the oven 400 degrees. Lightly oil an 11 x 7 casserole dish. Puree the roasted poblano in a food processor until smooth. Bring a large pot of heavily salted water to a boil. Scoop in the cauliflower florets and blanch for 4 to 5 minutes until just tender. Drain and rinse under cold water to stop the cooking. Spread onto towels and let the florets dry completely. Once dry, transfer them to a large bowl.

In a 4 quart saucepan, melt the butter over medium heat. Once the butter had melted, add the shallots and cook for several minutes or until the shallots have softened. Stir in the flour and continue stirring for 2 minutes to make sure that the flour has cooked. Whisk in the heavy cream slowly so you don’t get lumps in your sauce. Then stir in the queso anejo and the poblano puree. Bring the mixture back to a boil and continue stirring until the sauce has thickened. Remove it from the heat, season with 1 teaspoon salt and pour over the cooked cauliflower. Using a rubber spatula, gently toss the cauliflower to coat. Scrape the mixture into the prepared casserole dish.

In a separate bowl, mix together the panko crumbs, almonds and 1 tablespoon olive oil. Sprinkle the crumb topping over the top of the cauliflower and place into the preheated oven on the center rack. Bake for 15 to 20 minutes or until the top has browned. Remove the casserole from the oven and sprinkle the remaining 3 tablespoons queso anejo over the top

Cauliflower Salad

serves 6 (Farm Fresh and Fast; 2013)
Salad:
1 small head cauliflower
1⁄2 red onion, finely chopped
1 stalk celery, finely chopped (or use a carrot?)
I large bell pepper, finely chopped
1 large cucumber, finely chopped
12 green olives, sliced
1⁄4 cup chopped fresh parsley
Dressing:
2 Tbsp. fresh lemon juice
1 Tbsp. stone ground mustard
1/3 cup olive oil
1 clove garlic, smashed
Salt and pepper to taste

Place the head of cauliflower on a cutting board, stem side up. Beginning at the edge, thinly slice the cauliflower, shaving off cauliflower crumbs until you reach the center core. Rotate the cauliflower and continue slicing all the way around. Then turn the core on its side and thinly slice from the top until only the center core remains. Discard the core. Toss the chopped cauliflower with the onion, celery (carrot), pepper, cucumber, olives and parsley.

Blend the dressing ingredients together in a small jar, shaking to mix well. Pour over the salad and mix together. Let the salad marinate in the refrigerator for about 1 hour before serving.

Indian Cauliflower and Mixed Vegetables

serves 6 – (The St. Paul Farmers Market Cookbook; 1999)
Ingredients:
1 medium head cauliflower
2-3 medium potatoes
2 Tbsp. vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
½ Tbsp. fresh ginger, finely chopped
1 tsp. ground cumin
1 Tbsp. ground coriander
1 tsp. turmeric
¼ tsp. ground cayenne
2 cups tomatoes, chopped (still got romas?)
1 tsp. salt
2 cups hot vegetable broth or water
1 cup peas, beans or greens, chopped (whatever is in season; maybe the chard from this week’s bag?)
Directions:
Cut cauliflower into 1 – 1 ½ inch pieces. Cut potatoes into bite size pieces. Sauté onions, garlic, and ginger in oil until soft. Stir in cumin, coriander, turmeric, and cayenne. Add potatoes and cauliflower and cook, stirring, about 5 minutes. Add tomatoes and salt. Add 2 cups hot broth and bring to a boil. Reduce heat, cover, and cook for 15 minutes. Add greens and cook until vegetables are soft.

Roasted Cauliflower & Broccoli with Garlic & Parmesan

From wholesomeyum.com
4 cups Broccoli (florets)
4 cups Cauliflower (florets)
1/3 cup Olive oil
3 cloves Garlic (minced)
2/3 cup Parmesan cheese (divided)
Sea salt
Black pepper
Preheat the oven to 400 degrees F. Line a large baking sheet (or two smaller ones that can fit side by side) with parchment paper. Mix the broccoli and cauliflower florets in a large bowl. Add the olive oil, garlic, and half of the parmesan cheese. Toss to coat. Sprinkle with sea salt and black pepper, then toss again.

Arrange the veggies in a single layer on the lined baking sheet(s), giving them plenty of room to breathe. Bake for 15-20 minutes*, until the edges are browned. (Toss halfway through for more even cooking – optional but works better.) Right before serving, toss with remaining parmesan cheese, and sprinkle with additional salt & pepper to taste if desired.