Category: Cauliflower
Sunchoke Cauliflower Soup with Quick Parsley Walnut Pesto
This soup is simple and comforting. The sunchoke flavor shines through, but the cauliflower mellows it just slightly. Potatoes or another mild root veggie would do the same thing. The pesto is optional of course, but it adds a nice zing to the soup.
Variations:
Swap a few potatoes or parsnips for the cauliflower
Use leeks or shallots in place of the onion
Omit the optional cream for a vegan soup
Top with any pesto or bright, herby sauce you have on hand
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Roasted Cauliflower with Cranberries, Capers and Parsley
I happened to have a purple cauliflower when I developed this so it's particularly dramatic looking. The flavor doesn't change though so any cauliflower you have will be lovely.... Read more »
Chickpea and Pickled Vegetable Salad
This is fantastic salad for a warm summer night. It's also an excellent use of these quick-pickled vegetables. It's robust and begging for variations. In this version I had some caulilini that needed using so I quickly steamed it and added it.
This salad holds up well so is suited for picnics and potluck and lunches throughout the week.... Read more »
Lentil Bowl with Turmeric Tofu/Cauliflower and Raita
This employs some of my favorite spices and elements of Indian cooking. It's a beautiful, light and delicious combination of green lentils, tangy raita, crunchy peanuts and spicy, fragrant tofu or cauliflower.
Make it with either tofu or cauliflower or any vegetable you'd like.
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Spiced Cauliflower Steaks
These are beautiful, delicious and very quick to make. Here's a similar but plainer, version.
You will end up with a few beautiful steaks that hold together and lots of smaller bits--they'll taste just as good. I suggest adding a little water to the pan when cooking the second side to make sure the cauliflower is tender and crisp but not burned. You can omit the water and watch the heat carefully but the water speeds things up a bit.... Read more »
Aloo Gobi (Spiced Cauliflower and Potatoes)
Fragrant, light yet complex, this Indian dish is beloved far and wide and varies from cook to cook. Scale it up or down or vary the ratios as needed. Just be sure to use plenty of garlic and ginger.... Read more »
Whole Grain and Vegetable Bowl/Soup
Whole grains (rye, barley, farro, spelt, wheat, etc. ) take about an hour to cook (if not soaked ahead of time) but the are versatile, flavorful, and nutritious, not to mention a very affordable staple. 2 cups of dry whole grains will yield about 4 1/2 cups cooked grains that can be used in salads, soups or for breakfast with fruit, nuts and a little honey.
In this recipe you steam the vegetables with the already cooked grains.
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Cauliflower and Chickpeas with Turmeric
This is quick and so satisfying. The yogurt is a nice counterpoint to the chickpeas and spiced cauliflower. You can add leftover chicken or tofu and/or some toasted seeds or nuts for variety and texture.
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Cauliflower with Pumpkin Seed and Herb Pesto
When you have a flavorful pesto or sauce on hand or have a few minutes to make one, it can turn most anything into a delicious dish. This is the pumpkin seed and cilantro/parsley pesto thinned down with plain yogurt, over blanched/boiled (an underrated cooking technique!) or roasted cauliflower, garnished with more toasted pumpkin seeds.
Variations
Many different base vegetables can be used such as broccoli, roasted winter squash, cabbage, potatoes, sweet potatoes, etc.
Roast the cauliflower instead of boiling if you'd like.
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Quick Vegetable Skillet with Eggs
Often my dinner-cooking plans take a detour because I run out of time. I imagine I'm going to develop something new and creative. . . and sometimes those running-out-of-time meals are the best. This one was enjoyed by all and is definitely a winning template. Use whatever vegetables you have and cut them small or grate them for quicker cooking time. Serve with cheesy toast or any good bread, toasted if a little stale.
Variations
You can use vegetables like carrots, zucchini, winter squash, turnips, potatoes, etc.
Change or omit the spices, use sausages instead of eggs, or add a couple of cups of beans.
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Roasted Cauliflower
This never fails to be devoured. It's like candy! And don't skimp on the salt.... Read more »
Cauliflower and (Green) Garlic Frittata
There is a fairly short season for green garlic (immature garlic) in the spring here in the Pacific Northwest. It is particularly delicious with eggs and cheese. If you don't have green garlic you can still make a delicious cauliflower frittata with a bit of regular garlic. Leftovers make a wonderful sandwich filling with a bit of arugula or parsley and good bread.
[caption id="attachment_13089" align="aligncenter" width="660"] Leftover frittata makes an excellent sandwich filling[/caption]... Read more »
Spiced, Roasted Cauliflower with Mint
Roasting cauliflower with nothing but salt and oil is delicious. Add a little spice mixture and dress with fresh mint, after roasting, and you have even more flavor and contrast. Use cilantro and/or parsley if you don't have mint, or a combination of all three.
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Cauliflower, Potato and Sausage Skillet
This was on regular rotation when I was growing up. I always liked it but never made it myself until my early 40s. I make it a bit dryer than my mother did and my family loves it. It takes about 20 minutes, start to finish and can serve as a one-dish dinner. Scale up or down and change the ratio of ingredients as needed. It's very flexible.... Read more »
Cauliflower Steaks with Dijonnaise
Quick and fun to make, look at and eat.
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Cauliflower, Rice and Coconut Milk "Casserole"
This is a warming, flavorful one-dish dinner. You could substitute green cabbage for the cauliflower or add some diced potatoes or sweet potatoes for heft. Use a vegan alternative to the yogurt topping, if you'd like.
If you have already cooked rice this comes together quite quickly.... Read more »
Cauliflower Puree
This puree is light as a feather, simple and delicious. You can use olive oil instead of butter and a little broth instead of milk; you could add a little nutmeg or any number of herbs or other spices. You could enrich it with cheese and/or cream. Adding in roasted garlic in place of the steamed garlic is also delicious. For an even silkier texture you can add one small, diced potato to the mix.... Read more »
Cauliflower with Salsa Verde (Parsley Sauce)
If you don't have time to roast the cauliflower steam or boil it until just tender. It's also delicious much like in this very similar recipe. And you can substitute broccoli or winter squash or sweet potatoes or regular potatoes for the cauliflower or roast a combination of veggies. You may have leftover salsa verde which is good on most anything from plain grains, to eggs, to sandwiches.... Read more »
Cauliflower with Garlic, Mint and Hot Pepper
A quick trip to a hot skillet, some fresh herbs and plenty of lemon and hot pepper and you have a lovely side dish.... Read more »
Cauliflower Pasta "Risotto"
The technique/recipe is inspired by a dish called Dressy Pasta Risotto from Dorie Greenspan’s wonderful book Around My French Table. My addition of cauliflower and liberal grating of fresh nutmeg and the omission of much of the butter and all of the mascarpone started me on a path of other versions.
I used tubetti pasta (small, very short tubes) though they can be hard to find. They are sometimes called salad macaroni and you can also use small elbow macaroni. It is critical to us a small shape though not quite as small as orzo.
Serve this dish with a green salad for a simple dinner.
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