Category: Cauliflower

--adapted from Tapas by Penelope Casas   This is a fresh, assertive salad. Roast some potatoes and make a romesco sauce and call it dinner.... Read more »

These pickles are bright and beautiful and fun for snacking. The recipe yields a large batch, so you'll have plenty on hand and to give away or feel free to halve the recipe. They are a nice complement to many a meal, rich or not. And they star in this salad!   You can use a wide variety of vegetables. Green beans, asparagus, cabbage, radishes, chard stems (used here instead of red pepper); use what you have!... Read more »

--adapted from Paul Bertolli via Food52.com   This seems too simple to be good but trust me it’s excellent. I serve it with crusty, homemade croutons and another drizzle of good olive oil and sea salt and pepper. It’s also good with toasted sunflower seeds and chopped chives as a garnish. Use a bit more olive oil, in stead of the butter, to make it vegan.   Serves 8... Read more »

  This salad is bright and strongly flavored. You could add a little feta or goat cheese for a bit more richness but it's good as is.  ... Read more »

This is an Italian way of preparing cauliflower. It's quick to make and strongly-flavored--the mild cauliflower a nice foil for the capers, lemon, parsley and anchovies if you'd like.  ... Read more »

  --inspired by Food Matters by Mark Bittman   This is a delicious version of Mac & Cheese and useful when you don't have time to make a cream sauce. This makes a lot and is delicious better the next day, heated up in a skillet with a just a splash of olive oil on high heat. It develops a nice crust and is sublime! ... Read more »

  This is a CSA Heavy Hitter, recipe that is delicious with a great variety of vegetables and handy to turn to when you have a random assortment of things that need using up. This is delicious with kohlrabi, celery root, winter squash, potatoes, sweet potatoes, cauliflower, broccoli, carrots, turnips and pretty much any other vegetable that takes well to roasting. The quantity and combination of vegetables is completely up to you and you can easily scale the below recipe up or down. I sometimes like to add chickpeas to the vegetables, adding another dimension and texture. With a simple green salad and maybe a fried egg this is my idea of a perfect meal.... Read more »

Cauliflower is a brassica like broccoli, Brussels sprouts and cabbage. It plays well with these vegetables and its close relative broccoli Romanesco, as well as with roots and greens. Cauliflower is quick-cooking-- it makes a fast and delicious meal sauteed with chickpeas, spices and topped with cilantro and Greek yogurt   It can be elegant in a silky, pureed soup or baked with cream. It's addictive simply roasted with a little oil and salt until caramelized around the edges.   It keeps fairly well and as with broccoli, if the florets start turning brown you can cut off the brown spots and use the rest. The core and thicker stems are delicious and may take a bit longer to cook but by all means use them. The leaves can also be chopped up and added to whatever you're making.   [embed]https://www.youtube.com/watch?v=ywdxCGlggHo&feature=youtu.be[/embed]... Read more »

The first time I made these for dinner I ate  2/3 of it by myself. This is a strong, fresh flavored dish. I make it just with Brussels sprouts or a mixture of cauliflower and Brussels sprouts or just cauliflower. You can certainly use broccoli or other roasted vegetables too. To make it vegetarian substitute 2 tablespoons soy sauce or tamari for the fish sauce.... Read more »