To Store: Refrigerate unwashed in the crisper.
PARMESAN ROASTED CAULIFLOWER
1 head of cauliflower, cut into florets
1 medium onion, sliced
4 springs of thyme
4 cloves of garlic, unpeeled
3 tablespoons olive oil
Salt and freshly ground pepper
1/2 cup freshly grated Paresan
Preheat oven to 425°F. On a large rimmed baking sheet, toss the cauliflower, onion, thyme and garlic with olive oil. Season with salt and pepper to taste. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.
SHRIMP CURRY WITH CHICKPEA AND CAULIFLOWER
3 tablespoons vegetable oil
1 onion, finely chopped
1 2-inch piece ginger, finely grated
Kosher salt, freshly ground pepper
1 5-inch piece lemongrass, tough outer layer removed, lightly smashed
1 tablespoon red curry paste
1 tablespoon shrimp paste with bean oil
1 13.5-ounce can unsweetened coconut milk
2 cups low-sodium chicken broth
2 tablespoons fish sauce
½ head of cauliflower, cut into 1-inch pieces
1 15.5-ounce can chickpeas, drained, rinsed
12 ounces shrimp, peeled, deveined
Basmati rice, shredded purple cabbage, cilantro or basil, and lime wedges (for servi
Heat oil in a Dutch oven or large pot over medium. Add onion and fennel and cook, stirring, until softened, about 6 minutes. Add ginger and cook, stirring, until onion and fennel are very tender, about 2 minutes. Season with salt and pepper.
Add lemongrass, red curry paste, and shrimp paste and cook until fragrant, about 1 minute. Add coconut milk, chicken broth, and fish sauce, bring to a boil, then reduce heat and simmer until slightly thickened, 20–30 minutes.
Add cauliflower and chickpeas and continue to simmer until cauliflower is tender, about 15 minutes. Add shrimp and simmer until shrimp are cooked through, 3–5 minutes. Discard lemongrass; season with salt. Serve curry over rice; top with cabbage, cilantro, and limes.
MEDITERRANEAN STYLE CAULIFLOWER AND BROCCOLI
1 head cauliflower, cut into 1 1/2 inch florets
1 head broccoli, cut into 1 1/2 inch florets
1/4 cup extra-virgin olive oil
2-3 large fresh garlic cloves, peeled and crushed
Salt and freshly ground black pepper, to taste
CURRIED CAULIFLOWER WITH TOMATOES
2 tsp. hot paprika
2 tsp. ground coriander
1 tsp. ground turmeric
2 tbsp. peanut oil
2 serrano chiles, chopped
1 medium head cauliflower, cored and roughly chopped
3 plum tomatoes, cored and roughly chopped
Kosher salt, to taste
Heat oil in a 4-qt. saucepan over high heat. Add reserved spice mixture, chiles, cauliflower, and ¼ cup water and cook until tender, 5–6 minutes.
Lower heat to medium, add tomatoes, and season with salt; cook, covered, until softened, about 2 minutes.
"MOCK" MASHED POTATOES
Recipe from the Food Network
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth. Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
VEGETABLE AND CHICK PEA CURRY
Vegetable & Chickpea Curry
I’ve never made this recipes before but think it
sounds interesting. The fact that you can put
the ingredients in a crock pot, walk away for 6
hours & come back to a meal is appealing too.
1 tablespoon olive oil
1 cup chopped onion or leek
1 cup (1/4-inch-thick) carrot slices
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 cloves garlic
1 Serrano chile, seeded & minced
3 cups cooked chickpeas
1 cup cubed peeled potato
1 cup coarsely chopped bell pepper
1 cup chopped romanesco cauliflower
1 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon ground red pepper
1 can (14.5 ounces) diced tomatoes, undrained
14 ounces vegetable broth
3 cups fresh spinach or other cooking greens
1 cup light coconut milk
6 lemon wedges
Heat oil in a large non-stick skillet over medium heat. Add onions and carrots, cover and cook 5 minutes or until tender. Add curry powder, brown sugar, ginger, cloves and chile.
Cook 1 minute, stirring constantly. Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas, potato, sweet peppers, cauliflower, salt, pepper, ground red pepper, tomatoes and broth. Cover and cook on high 6 hours or until vegetables are tender. Add spinach and coconut milk, stir until spinach wilts. Serve with lemon wedges.
WHOLE ROASTED CAULIFLOWER WITH WHIPPED GOAT CHEESE
CAULIFLOWER CASSEROLE WITH CHEDDAR
4 cups cauliflower florets (from 1 medium head cauliflower)
8 ounces sour cream
1 cup coarsely grated mild white cheddar cheese
1 teaspoon smoked paprika
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon red pepper flakes
Preheat the oven to 350° and butter a shallow 9-by-13-inch ceramic baking dish.
Bring a large pot of salted water to boil. Blanch the cauliflower until just tender, 4 minutes. Drain in a colander.
In a large bowl, combine the cauliflower, sour cream, half the cheese, paprika, thyme, salt and red pepper. Transfer the mixture to the prepared dish and sprinkle the remaining cheese over the top. Bake for 30 minutes, until the cheese is melted and the top is lightly browned. Serve immediately.
1 cup extra-virgin olive oil
1 cauliflower head, cut into florets
5 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cup hot milk
1/2 teaspoon freshly ground pepper
1 1/2 cups freshly grated Gruyere cheese
1/2 cups freshly grated Parmesan
1/2 cups Panko (Japanese bread crumbs)
Preheat oven to 375°F. Butter bottom and sides of an 8x11 baking dish.
Bring a large pot of salted water to a boil. Add the cauliflower to the boiling water & cook 6-7 minutes. Drain.
In a medium sauce pan, over low heat, melt 3 tablespoons of butter. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Whisk while boiling to remove lumps and to thicken sauce, about 3 minutes. Remove from heat.
Add salt, pepper, 1 cup of Gruyere and 1/4 cup of Parmesan.
Place cauliflower in the prepared dish. Pour the white sauce (Bechemel) over the cauliflower.
Combine the Panko bread crumbs with the remaining Gruyere and Parmesan. Sprinkle over the dish.
Melt the remaining butter and drizzle over the dish. Sprinkle with salt and pepper. Bake for 20-30 minutes, until the top is browned. Serve hot.
5 cups Low Sodium Chicken Broth
2 Tablespoons Olive Oil
2 Tablespoons Butter
1/2 whole Large Yellow Onion Finely Diced
3 whole Carrots, Peeled And Finely Diced
1/2 cup Cauliflower Pieces
1/2 cup Broccoli Pieces
1 whole Yellow Squash, Finely Diced
1/2 teaspoon Kosher Salt
1 Tablespoon Olive Oil (additional)
1 Tablespoon Butter (additional)
1-1/2 cup Arborio Rice
1-1/2 cup Dry White Wine
1-1/2 teaspoon Kosher Salt (additional), More To Taste
4 whole Green Onions, Thinly Sliced
1/2 cup Frozen Peas
4 ounces, weight Goat Cheese
1/2 cup Grated Parmesan Cheese
Optional Vegetables To Substitute For Any Of The Above: Mushrooms, Red Bell Pepper, Zucchini, Asparagus Pieces
In a small saucepan, heat chicken broth to a simmer.
In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter. Add diced onions and diced carrots. Stir and cook for 2 minutes. Add cauliflower and cook for 2 minutes. Add broccoli and cook for 1 minute. Add squash and cook for 1 minute. Sprinkle in salt and stir. Remove from pan and set aside.
Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan. Heat over medium-low heat. Add rice and stir, cooking for 1 minute. Add half the wine and 1 1/2 teaspoons kosher salt. Stir and cook until liquid is absorbed. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. Add other half of wine and cook until absorbed. Add green onions and peas, stirring to combine. Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it. Check salt content and add more salt if necessary.
Once rice is cooked, remove from heat. Stir in goat cheese, Parmesan, and vegetables until all goat cheese is combined.
1 head of Romanescu cauliflower separated into small florets
Extra virgin olive oil
Pecorino Romano or Parmigiano Reggiano cheese, to taste
12 ounces of your favorite pasta
Bring a large pot of salted water to a boil. Add the cauliflower and boil over medium-high heat until the cauliflower is very tender and begins to fall off a fork when pierced.
Remove the cauliflower from the salted water, but do not drain it – save the water for the pasta. Bring the water to a boil again, adding more water if needed for the amount of pasta you’re cooking. Cook your pasta according to the package directions.
While the water is coming to a boil or the pasta has just been added, in a large frying pan, heat up a few tablespoons of extra virgin olive oil and a clove of garlic. Add the cauliflower and saute over medium-high heat, gently smashing them with a wooden spoon so they get nice and creamy.
After the pasta is drained, mix it with the cauliflower (off the heat) and add an extra touch of olive oil. Top with the grated cheese. Serves 6
CHEESE FONDUE WITH MIXED VEGETABLES
1/2 pound imported good Swiss cheese (like
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch (optional)
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Sliced apples or pairs
Vegetables - raw, blanched, or roasted, cutinto bite-sized pieces. Suggestions: broccoli,cauliflower, carrots, artichokes, beans,tomatoes, turnips, peppers, mushrooms etc. If you are blanching vegetables, blanch in a pot of lightly salted boiling water for a minute or two to soften them up just a bit. Drain them well before putting them out on a serving tray. In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue or heavy metal pot with the garlic, then discard.
Over medium heat, add the wine & lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard & nutmeg.
Arrange an assortment of vegetables and fruits on a platter. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
CAULIFLOWER CHEESE SOUP
Recipe from Earthbound Farms
3 tablesppons butter
1 cup yellow onion (dices)
1/2 cup celery (finely diced, including leaves)
3 tablespoons unbleached all-purpose flour
2 teaspoons sweet Hungarian paprika
1 /4 cup white wine
4 cups chicken stock
1 small head cauliflower (about 5 cups, cored and cut into small florets)
2 cups (8 ounces) Gruyere cheese, grated
1/4 cup half and half or whole milk
dash kosher salt and freshly ground black pepper
Melt the butter in a large saucepan over medium heat, and add the onion and celery. Cook, covered, until the vegetables are soft, about 10 minutes.
Stir in the flour, mustard powder and paprika, and cook, stirring frequently, for 2 minutes to form a roux. Slowly whisk in the wine and chicken stock, whisking until smooth. Add the cauliflower, cover the pan and bring the mixture to the start of a simmer over medium-high heat.
Reduce the heat to maintain a gentle simmer, cover the pan, and cook until the cauliflower is soft, about 20 minutes. Remove the lid and let the soup cool slightly.
Transfer half of the soup to a food processor and purée until smooth. Add the purée to the soup in the saucepan and return the pan to low heat. Add the cheese and half & half, and simmer until the cheese melts and the soup is heated through — but don't allow the soup to boil! Season with salt and pepper to taste, and serve hot.
MARINATED CAULIFLOWER SALAD
2 cups thinly sliced cauliflower
BROCCOLI AND CAULIFLOWER CHEESY BAKE
4 cups cauliflower florets
4 cups broccoli florets
5 tablespoons butter, divided
3 tablespoons unbleached all-purpose flour
2 cups milk
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
2 cups grated sharp Cheddar cheese
Salt, to taste
White pepper, to taste
Pinch ground nutmeg
3/4 grated Parmesan cheese
1 1/2 cups Panko (Japanese bread crumbs)
Position a rack in the middle of the oven and preheat oven to 425 °F.
Place the cauliflower florets in a steamer insert or basket. Steam over boiling water for 5 minutes. Drain and set aside in a large bowl.
Steam the broccoli in the same manner for 4 minutes. Plunge the broccoli into a bowl of ice water to stop the cooking process and retain its bright green color. Drain thoroughly, then add the broccoli to the cauliflower.
Heat 3 tablespoons of butter in a medium-size pan over medium-high heat. Add the flour and cook, stirring constantly, for 2 minutes. Add the milk all at once and whisk to combine. Cook until the mixture thickens, 3 to 5 minutes.
Add the cheese, Worcestershire and mustard, and lower the heat to medium. Cook, stirring frequently, until the cheese melts. Season to taste with salt, pepper and nutmeg.
Pour the cheese sauce into the bowl of cauliflower and broccoli and stir gently to combine. Transfer the mixture to a 2-quart baking pan. Sprinkle with the parmesan.
Melt the remaining 2 tablespoons of butter in a small pan over medium heat. Mix the Panko with the butter. Scatter the crumbs over the top of the casserole.
Bake until the topping turns golden and the cheese sauce bubbles, 15 to 20 minutes. Serve warm.