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 Gratin
This is delicious with white cauliflower but if you have a bright orange Cheddar cauliflower, it will be even more beautiful. You can use other cheese but Gruyere is the standard for gratins.
1 head cauliflower
1/4 cup butter
1/4 cup flour
Salt and pepper to taste
1/4 teaspoon dry mustard
6 ounces Gruyere cheese, grated
Preheat the oven to 350 degrees. Bring a large pot of water to a boil, add 1 tablespoon salt. Separate the cauliflower into florets. When the water boils, blanch the florets until tender-crisp, about 4 minutes. Drain and lay out on a baking sheet to cook. Melt the butter over medium high heat in a medium saucepan. Add the flour, salt and pepper and the mustard. Stir and cook, adjusting the heat so the mixture does not brown, for 2 minutes. Whisk in the half and half and continue stirring and cooking until the mixture thickens and begins to simmer. Continue simmering for 2 minutes. Taste the sauce and adjust seasonings. Place the cauliflower in a 1 quart baking dish (or similar), pour the hot sauce over and sprinkle with cheese. Bake until the top has browned and the sauce is bubbling, about 40 minutes.
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.
Creamy Cauliflower Mac
This recipe was given to me by a CSA subscriber….her food is always delicious!
2 1/2 cups vegetable or chicken stock
2 bay leaves
1 cauliflower, cored and cut into large pieces
8 ounces whole wheat elbow macaroni
1/2 cup grated cheese (can be a combination of sharp cheddar, Gruyere or Emmental)
2 tablespoons olive oil
1 tablespoons Dijon mustard
1/8 teaspoon nutmeg
Salt and pepper
1/4 cup grated Parmesan cheese
1/2 cup whole grain bread crumbs
Preheat oven to 400 degrees. Butter a 9 inch baking dish. Bring a pot of salted water to a boil. In a saucepan, warm stock and bay leaves on medium low heat for 5 minutes, turn heat off. Remove the bay leaves. Cook cauliflower in boiling water for 5 minutes. Drain and pour onto a baking sheet to quickly cool. Add pasta to the boiling water and cook for 5 minutes. Meanwhile, add cauliflower to the cooled stock and puree with an immersion blender. Add cheese, oil, mustard, nutmeg, salt and pepper and puree until well blended. Drain pasta and pour onto the baking sheet to cool slightly. Pour pasta into the cauliflower sauce, mix well and pour into the baking dish. Top with bread crumbs and Parmesan. Bake 20 minutes.
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.
Marinated Cauliflower Salad
This is good without the capers but they do add a nice little tang to the salad
1 head cauliflower, cut into small florets
1/4 cup white wine vinegar
1/4 cup finely chopped red onion
1 teaspoon Dijon mustard
1/2 cup olive oil
Salt and pepper
2 tablespoons brine packed capers, drained and rinsed
2 tablespoons chopped fresh parsley
Bring a medium pot of salted water to a boil. Working in 3 batches, blanch cauliflower 2 minutes. Drain each batch and place in a large bowl. Whisk together the vinegar, onion and mustard in a small bowl. Pour in the oil in a slow stream, whisking as you pour. Season with salt and pepper. Drizzle vinaigrette over the warm cauliflower, add capers and parsley, toss. Cover and refrigerate overnight or up to 24 hours. Best served at room temperature.
Roasted Cauliflower with Pasta and Lemon Zest
7 cups small cauliflower florets
1 red onion, cut into 1/4 inch thick slices
1/4 cup salt packed capers, rinsed
1/4 cup olive oil
Salt and Pepper
8 ounces dried orecchiette (ear shaped pasta)
1/2 cup coarsely chopped fresh flat leaf parsley
2 tablespoons fine grated lemon zest, from 2 lemons
Preheat oven to 450 degrees. Toss together cauliflower, onion, capers and 2 tablespoons oil. Season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until cauliflower is tender and browned, about 40 minutes. Meanwhile, bring a large pot of salted water to a boil. Add pasta, cook until al dente, according to package instructions. Drain. Toss hot pasta with remaining 2 tablespoons oil, the parsley and lemon zest. Add cauliflower mixture and season with salt and pepper. Toss gently and serve.
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.
Pan Roasted Cauliflower with Pine Nuts and Raisins
2 tablespoons raisins (not the golden ones)
1/2 cup olive oil
1 heat cauliflower, cut into florets
1 teaspoon sugar
2 cups tomatoes, peeled, seeded and chopped
Pinch of crushed red pepper
Salt and black pepper
2 tablespoons pine nuts
1 garlic clove, minced
2 tablespoons chopped parsley
1 1/2 tablespoons fresh lemon juice
Preheat oven to 350 degrees. In a small bowl, cover the raisins with later, let stand about 10 minutes, drain. Meanwhile, in a large skillet, heat the olive oil, then add the cauliflower and sugar and cook over moderately low heat, stirring, until cauliflower starts to soften, about 10 minutes. Raise the heat to moderate and cook until the cauliflower is lightly browned, about 5 minutes. Stir in the tomatoes and red pepper, season with salt and pepper and cook until the tomatoes have begun to soften, about 5 minutes. Add the raisins to the cauliflower, along with 1/4 cup hot water, pine nuts and garlic. Transfer the skillet to the oven and bake for 30 minutes, until the cauliflower is very tender. Stir in parsley and lemon juice and let stand at room temperature for 30 minutes. Serve warm.
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
Roasted Cauliflower
Preheat oven to 400 degrees. Cut a whole cauliflower crosswise, into 1/4 inch thick slices. Lay the slices in a single layer on a rimmed baking sheet, brush liberally with olive oil and sprinkle the salt and pepper. Bake until tender and beginning to brown, about 20 minutes. Serve hot.
Roasted Cauliflower
1 medium head cauliflower
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon herbes de Provence
Salt and pepper
1 whole lemon, cut into 6 wedges
Preheat oven to 400 degrees. Cut cauliflower into medium bite-size pieces. In a large bowl whisk together olive oil, mustard, curry powder, cumin, herbes de Provence and salt and pepper until well incorporated. Add cauliflower pieces and toss to coat evenly. Spread cauliflower in an even layer on a baking sheet and roast until tender and golden brown, about 20 minutes. When done, pour back into the bowl and toss to get any remaining bits of the olive oil mixture. Serve with lemon wedges.
Roasted Sliced Cauliflower
Trim and wash cauliflower and cut across the whole head into 1/4 inch thick slices. Lay out the slices in a single layer on a baking sheet, brush with oil and season with salt and pepper. Roast in a 400 degree oven until tender and starting to brown, about 20 minutes. Turn after 10 minutes, brush with oil and season with salt and pepper. When done, sprinkle the slices with chopped fresh herbs or a bit of crushed whole spices if desired.
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
Watercress-Cauliflower Soup
2 tablespoons butter
1 onion, cut into 1/2 inch dice
2 minced garlic cloves
1 head cauliflower (about 2 pounds), cut into florets
4 cups chicken broth, preferably home made
Salt and pepper to taste
10 ounces watercress, thick stems removed
Paprika for garnish
Melt butter in a medium saucepan over medium high heat. Add onion and cook and stir until soft, about 5 minutes. Add garlic and cook for 1 minute. Stir in cauliflower, broth, salt and pepper. Bring to a boil, cover and adjust heat to maintain a steady simmer. Cook until cauliflower is very soft, about 20 minutes. Remove from heat and stir in watercress. Using an immersion blender, puree the soup until it is smooth. Taste and adjust seasoning. Ladle into bowls and sprinkle liberally with paprika.
