List all recipes for: Cauliflower 
Cauliflower and Feta Omelet
Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character.
5 large eggs
2 1/2 tablespoons extra-virgin olive oil
1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
1 garlic clove, minced
1/2 cup crumbled feta (2 oz)
1/4 cup packed flat-leaf parsley leaves
Beat eggs with 1/4 teaspoon salt.
Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.
Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.
Cauliflower and Roasted Garlic Soup
1 head garlic
Salt and freshly ground black pepper
3 T. extra-virgin olive oil, plus more for drizzling
½ C onion, thinly sliced
Cauliflower, thinly sliced, with a few florets saved for garnish
2 tablespoons chopped rosemary
1/2 cup dry white wine
2 cups chicken stock
3/4 cup heavy cream
¾ cups Parmesan cheese
2 tablespoons chopped parsley
Preheat oven to 325 degrees. Cut top off garlic and place on a piece of parchment-lined aluminum foil. Sprinkle with salt and pepper, and drizzle with olive oil. Wrap tightly in foil, and bake until garlic is very soft, about 1 hour. Let cool. Squeeze garlic from peel; set aside. Increase oven to 350 degrees.
Heat 2 T olive oil in a pot over medium-low heat. Add onions; season with salt and pepper. Cook, stirring, until soft but not browned. Stir in sliced cauliflower,1 tablespoon rosemary and wine. Simmer until wine is reduced by half. Add stock; bring to a simmer. Cover and cook for 20 minutes. Remove cover, and simmer until cauliflower is soft, about 15 minutes. Remove from heat.
Stir in cream and the Parmesan. Season with salt and pepper. Stir in garlic. Puree in batches until smooth. Thin with more stock or cream, if desired. Return to pot; keep warm on low heat.
Heat remaining tablespoon olive oil over high heat in a sauté pan until almost smoking. Add reserved cauliflower florets, stirring until browned. Season with salt and pepper. Transfer pan to oven and cook until tender, about 10 minutes. Stir in 1 tablespoon rosemary, parsley, and 1 tablespoon Parmesan. To serve: Ladle soup into bowls, and garnish with cauliflower florets.
Cauliflower Purée
1/2 lb cauliflower florets, chopped (2 2/3 cups)
1 garlic clove, smashed
1/3 cup chicken broth
1/2 teaspoon salt
2 tablespoons heavy cream
1 teaspoon unsalted butter
Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes. Purée mixture with cream and butter in a food processor until smooth (use caution when blending hot liquids), or mash with a potato masher or a fork, or use an emersion blender.
Cauliflower Risotto with Brie and Almonds
4 cups chicken broth or vegetable broth
2 1/2 cups water
3 thyme sprigs, plus 1 tsp leaves
1 tablespoon unsalted butter
2 tablespoons olive oil, divided
1/2 head cauliflower, cut into 1/2-inch florets (about 4 cups)
1 1/2 cups Arborio rice
1/3 cup dry white wine
5 oz Brie, rind discarded, cut into small pieces
1/3 cup sliced almonds, toasted
Bring broth, water, and thyme sprigs to a bare simmer in a medium saucepan.
Meanwhile, heat butter and 1 tablespoon oil in a 4-qt heavy saucepan over medium-high heat until foam subsides, then sauté cauliflower with 1/4 tsp salt until tender crisp and golden brown, about 6 minutes. Add thyme leaves and sauté 1 minute. Transfer to a bowl.
Add remaining tablespoon oil to pan, add rice and cook, stirring constantly, 1 minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute. Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 18 to 22 minutes. (There will be leftover broth.)
Stir in cauliflower, Brie, and salt and pepper to taste. Thin with some of remaining broth if desired. Serve topped with almonds.
Cauliflower Soufflé
For Soufflé
3 tablespoons finely grated Parmigiano-Reggiano
1 1/4 cups finely chopped cauliflower florets
1/4 cup finely chopped flat-leaf parsley
1/2 stick unsalted butter
4 1/2 tablespoons all-purpose flour
1 1/2 cups whole milk
6 large egg yolks, whisked to combine
8 large egg whites
For Brown Butter
1 stick salted butter
Equipment:
a 2-qt soufflé dish
Make Soufflé
Preheat oven to 400ºF.
Generously butter soufflé dish, then sprinkle with cheese, knocking out excess.
Stir together cauliflower, parsley, 1/4 teaspoon salt, and white pepper to taste in a large bowl.
Melt butter in a 2- to 3-quart heavy saucepan over medium heat. Whisk in flour, then cook, whisking, until pale golden, about 2 minutes. Add milk a little at a time, whisking constantly until very smooth. Bring sauce to a boil, whisking, then simmer, whisking, until quite thick, about 1 minute. Remove from heat. Stir a little of the sauce into the yolks, whisking to warm them then add back to the pot. Stir in salt and pepper to taste. Stir into cauliflower mixture.
Beat whites in a bowl with an electric mixer at high speed until they just hold stiff peaks (they should not look dry). Stir a heaping spoonful of whites into yolk mixture to lighten, then gently fold in remaining whites until just combined.
Gently spoon into soufflé dish (leave at least 1 1/2 inches of space at top) and bake until golden brown and top appears set, 35 to 40 minutes.
Make Brown Butter
Cook butter in a small heavy saucepan over medium heat, stirring occasionally, until it turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, about 6 minutes. Remove from heat.
Serve soufflé immediately, drizzling with warm brown butter.
Cauliflower, Flemish Style
Trim and separate cauliflower florets. Bring large pot of salted water to a boil. Add the cauliflower and cook for about 6 minutes. Drain and refresh under cold running water. Melt 6 tablespoons butter in a large skillet until it is foamy and starting to turn a lovely nut-brown color. Don’t let it burn! Add cauliflower and sauté in the browned butter for about 3 minutes, turning often. Season with salt, pepper and nutmeg.
Cream of Cauliflower Soup
1 medium cauliflower
3 tablespoons unsalted butter
1 large onion or 2 large shallots
1 medium leek
1 cups chicken broth
½ teaspoon mace or nutmeg
Salt and pepper to taste
2 ½ cup milk or cream
2 tablespoons finely minced fresh herbs: chives, chervil or parsley
Trim and separate cauliflower florets. Melt butter in a heavy soup pot. Add onion, leek or shallots along with the cauliflower and cook until softened but not browned, about 10 minutes. Add chicken broth and the seasonings. Bring to a boil and reduce heat to a simmer. Cook covered until vegetables are soft, about 30 minutes. Puree with an immersion blender or in the food processor. Return to the pot and add the milk. Season with salt and pepper. Reheat very slowly but do not boil. Serve in soup bowls and garnish with fresh herbs.
Marinated Cauliflower
Cauliflower flowerets
2 Tablespoons chopped fresh basil
1 Teaspoon chopped fresh oregano
1 clove garlic
½ cup white wine vinegar
¼ teaspoon mustard seeds
salt and pepper
2-3 tablespoons olive oil
1 tablespoon chopped parsley
1 tablespoon chopped scallions
Blanch cauliflower in boiling salted water for 3 minutes. Drain and place in a stainless steel or glass bowl along with basil and oregano. Crush garlic. Bring to a boil the garlic, vinegar and mustard seeds. Pour over cauliflower, stir to mix well and cover and refrigerate for 8 hours or overnight, stirring once or twice. Drain, drizzle with olive oil and toss with parsley and scallions.
Orecchiette with Cauliflower
1 large head green cauliflower (sometimes called broccoflower, about 2 1/2 pounds) or 1/2 large head cauliflower and 1/2 bunch broccoli, cut into 1/2-inch flowerets, stems reserved for another use
3/4 lb dried orecchiette (ear shaped pasta) or cavatelli
5 tablespoons good-quality extra-virgin olive oil
2/3 cup fresh bread crumbs
1/4 pound bacon (about 4 slices), chopped
2 large garlic cloves, chopped
Accompaniment:
freshly grated Parmesan
In a 5-quart kettle bring 4 quarts salted water to a boil for cauliflower (or cauliflower mixture) and pasta.
In a 12-inch deep heavy skillet heat 1 1/2 tablespoons oil over moderate heat until hot but not smoking and cook bread crumbs, stirring, until golden. Transfer bread crumbs to a bowl and wipe skillet clean with paper towel. In skillet cook bacon over moderate heat until crisp.
While bacon is cooking, add vegetables to boiling water and cook 2 to 3 minutes, or until just tender. Transfer vegetables with a slotted spoon to a colander to drain and keep water at a boil.
Add vegetables, garlic, and salt to taste to bacon and sauté until cauliflower is pale golden, about 3 minutes. Keep mixture warm.
Cook pasta in boiling water until al dente and drain well in colander. Add pasta, remaining 3 1/2 tablespoons oil, and salt and pepper to taste to cauliflower mixture and toss until combined well.
Sprinkle pasta with bread crumbs and serve with Parmesan.
Parmesan Cauliflower and Parsley Salad
Fried with a parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.
For salad
1 teaspoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
6 oz white mushrooms, thinly sliced
5 cups loosely packed fresh flat-leaf parsley leaves (from 2 large bunches)
For cauliflower
2 large eggs
1/4 teaspoon salt
1/8 teaspoon black pepper
1 head cauliflower, separated into florets and blanched for 1 minute in boiling water, chilled in ice water and patted dry
2 oz Parmigiano-Reggiano, finely grated (2 cups)
1/3 cup olive oil
Marinate mushrooms for salad
Stir together zest, lemon juice, salt, and pepper in a large bowl. Whisk in oil until combined, then stir in mushrooms and marinate while pan frying cauliflower.
Panfry cauliflower
Lightly beat eggs with salt and pepper in a medium bowl. Add cauliflower and toss until coated well. Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then pan fry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
Finish salad:
Add parsley and cauliflower to mushroom mixture, tossing to combine.
Roasted Cauliflower
Roasting cauliflower florets in a hot oven concentrates their natural sweetness
1 medium head cauliflower (2 1/2 to 3 lb), cut into 1 1/2-inch-wide florets (8 cups)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Preheat oven to 450°F. Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.
Roasted Cauliflower
1 large cauliflower head, cut into florets
1/3 cup olive oil
Salt and pepper to taste
Preheat the oven to 400 degrees. On a large rimmed baking sheet, drizzle the cauliflower florets with olive oil. Season with salt and pepper and toss well. Spread out to a single layer and roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown. Transfer to plates, garnish with the lemon wedges and serve hot or at room temperature
Spaghetti with Cauliflower, Green Olives and Almonds
1 1/3 cups pitted brine cured green olives
½ cup chopped parsley
½ cup olive oil
1 head cauliflower, cut into 1 inch wide florets (about 8 cups)
½ teaspoon salt
3 cloves garlic, minced
½ teaspoon dried hot red pepper flakes
¼ cup water
¾ pound dried spaghetti or linguine
½ cup finely grated Parmigiano-Reggiano
¾ cup whole unpeeled almonds toasted and coarsely chopped
Coarsely chop olives and parsley in a food processor. Heat oil in a heavy skillet until hot, then cook cauliflower with salt, stirring occasionally, until golden brown, about 8 minutes. Add garlic and red pepper flakes and cook, stirring occasionally, until cauliflower is tender, 5 minutes. Stir in water and boil 1 minute. Add olive mixture and cook, stirring, until heated through. Meanwhile, cook pasta in boiling salted water until al dente. Drain in a colander, reserving 1 cup of the pasta cooking water. Add cauliflower to pasta, toss then add cheese and toss again, add some of the reserved water if the mixture seems too dry. Sprinkle pasta with almonds and serve immediately with additional cheese passed at the table
