Paul Bertolli’s Cauliflower Soup from food52.com

tablespoons olive oil
medium onion (6 ounces), sliced thin
head very fresh cauliflower (about 1-1/2 pounds), broken into florets
Salt, to taste
5 1/2 cups water, divided
Extra virgin olive oil, to taste
Freshly ground black pepper, to taste

  1. Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
  2. Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
  3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
  4. Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper. Serves 8

 

Cauliflower Salad from ketoconnect.net

1 medium cauliflower head, chopped
3 large hard boiled eggs
4 strips cooked bacon (opt.)
2 stalks celery
1/4 medium Red Onion
3 tbsp chives
1/2 cup mayo
1/2 tbsp yellow mustard
1/2 tbsp apple cider vinegar
1 tsp salt
1/2 tsp black pepper

Break the head of cauliflower up into chunks and cut into desired sized pieces.
  1. Add all the cauliflower to a microwave safe bowl and cover bowl with damp paper towels. Microwave on high for 3 minutes. Re-dampen the paper towels and microwave for another 3 minutes or until cauliflower is fork tender.
  2. Dice the bacon, hard boiled eggs, celery, red onion and chives and add it to the bowl of cauliflower.
  3. In a separate bowl combine the mayo, mustard, apple cider vinegar, salt and black pepper and then pour it over the cauliflower mixture.
  4. Combine the entire mixture thoroughly with a spoon and add any additional salt and pepper as you see necessary.
  5. Store in a sealed container in the fridge up to one week. Serve cold and enjoy!

Shaved Cauliflower Salad from foodrepublic.com

  • Americano at The Joule in Dallas. Photography by Mei-Chun Jau.

    3 ounces shaved white cauliflower

  • 1 1/2 ounces shaved purple cauliflower
  • 1 1/2 ounces shaved orange cauliflower
  • 2 tablespoons toasted pistachios
  • 2 tablespoons plumped golden raisins
  • 4 tablespoons fresh squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • Dash red chili flakes
  • Dash chives
  • salt to taste
  1. Thinly shave the cauliflower on a mandolin, toss with lemon juice and lightly season with salt,
  2. let the cauliflower macerated for a few minutes. Toss in the toasted pistachios, plumped golden raisins, and chili flakes.
  3. Drizzle in the EVOO, taste and adjust the seasoning. Garnish with chives and serve immediately.

Cauliflower Curry Samosas

SAMOSA DOUGH:
  • 2 cups flour
  • 1 teaspoon Kosher salt
  • 1/3 cup vegetable oil
  • 2/3 cup water
  • canola oil (for frying)
CAULIFLOWER FILLING :
  • 1 medium Yukon gold potato (peeled)
  • 2 tablespoons butter
  • 2 cups small cauliflower florets (finely chopped)
  • 2 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup golden raisins
  • 3/4 cup coconut milk
  • 1/2 cup roasted, salted cashews (roughly chopped)
  • Kosher salt and freshly ground black pepper (to taste)
MINT YOGURT SAUCE :
  • 1 cup Greek yogurt
  • 1/4 cup mint (finely chopped)
  • 2 tablespoons olive oil
  • For the Samosa Dough: In a large bowl sift together the flour and salt. Add the oil and gently rub into the flour mixture until flaky dough starts to form and the oil is completely coated in the flour mixture. Begin adding the water and mix to combine until a stiff dough forms. Knead for 5 minutes until the dough is shiny and elastic but not wet and sticky.
  • Cover with plastic and allow to sit at room temperature for 30 minutes.
  • Divide the dough into 8 balls. Roll each ball of dough out into a 6-inch circle then cut in half. Brush the straight edge with water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Pinch the edges together to make a tight seal. Place some of the filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
  • In a large Dutch oven, heat the frying oil to 360ºF. Line a plate or baking sheet with paper towels. Place the samosas in the Dutch oven and fry until golden brown, about 2-3 minutes.
  • For the Cauliflower Filling: In a medium saucepan over medium heat, boil the potatoes until just tender, about 10-12 minutes. When cooled, cut the potatoes into a small dice and set aside.
  • Preheat a large saute pan over medium-high heat. Add the butter and allow to melt. Add the cauliflower and curry. Allow to cook until softened and lightly golden, about 5-6 minutes. Add the potato and cayenne and stir to combine. Season with salt and pepper.
  • Add the golden raisins and coconut milk, stir to combine and allow to simmer for 5 minutes or until slightly thickened. Add the cashews, season with salt and pepper, and remove from the heat. Allow to cool to room temperature before filling.
  • For the Mint Yogurt Sauce: In a small bowl add the yogurt and mint and whisk to combine. Add the olive oil and season with salt and pepper. Whisk to combine and serve with samosas.
  • Tips: 1. Make the samosa filling and dough the day before to reduce prep time. Bring the dough to room temperature before assembling the samosas. Dough will keep in the fridge for 1 week.
  • 2. To toast the curry powder, place in a dry pan over medium-low heat until aromatic, about 2-3 minutes.

Crusty Baked Shells & Cauliflower from Ina

    • Kosher salt
    • Freshly ground black pepper
    • 3/4 pound medium shells, such as Barilla
    • Good olive oil
    • 2 1/2 pounds cauliflower, cut into small florets (1 large head)
    • 3 tablespoons roughly chopped fresh sage leaves
    • 2 tablespoons capers, drained
    • 1 tablespoon minced garlic (3 cloves)
    • 1/2 teaspoon grated lemon zest
    • 1/4 teaspoon crushed red pepper flakes
    • 2 cups freshly grated Italian Fontina Val d’Aosta cheese, lightly packed (10 ounces with rind)
    • 1 cup (8 ounces) fresh ricotta
    • 1/2 cup panko (Japanese bread flakes)
    • 6 tablespoons freshly grated Italian Pecorino cheese
    • 2 tablespoons minced fresh parsley leaves minced
  1. Preheat the oven to 400°.
  2. Fill a large pot with water, add 2 tablespoons of salt and bring to a boil. Add the pasta and cook until al dente, according to the instructions on the package. Since it will be baked later, don’t overcook it! Drain and pour into a very large bowl.
  3. Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of olive oil to the sauté pan, add the remaining cauliflower, cook until browned and tender and add to the bowl.
  4. Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2–inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.

Roasted Cauliflower ‘Steaks’

1 large head cauliflower, sliced lengthwise through the core into 4 ‘steaks’
1/4 cup olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 pinch red pepper flakes, or to taste
3144420salt and ground black pepper to taste

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Place cauliflower steaks on the prepared baking sheet.

Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.

Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more. Sprinkle with parsley and serve

Spicy Whole-Roasted Cauliflower

  • 1 head cauliflower
  • roasted-cauliflower-21 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh cilantro, finely chopped
  • 2 tablespoons chili powder
  • 3 teaspoons cumin
  • 2 tablespoons grainy mustard
  1. Preheat oven to 450º F.
  2. Cut leaves from around the cauliflower, and cut out the center core to create a flat surface for cauliflower to balance, making sure to leave the head intact.
  3. Rub vegetable oil over cauliflower and season generously with salt. Transfer to a baking sheet or pie dish and roast for 45 minutes, or until fork tender.
  4. Combine olive oil, lemon juice, grainy mustard, chili powder and cumin in a small bowl. Set aside until cauliflower finishes baking.
  5. Remove cauliflower from oven and brush olive oil mustard mixture all over. Let rest 5 minutes, so the mixture can soak into the surface.
  6. Sprinkle with chopped cilantro or other herbs, then cut into four pieces and serve hot.

shrimp and cauliflower curry from Floyd Cardoz

  • 1 1/2 pounds144-145_Shrimp-Curry-with-Cauliflower_0/680 grams (21–25 count) head-on shrimp
  • Sea salt
  • 1 tablespoon canola oil
  • 1 1/2 cups thinly sliced onions
  • 5 garlic cloves, finely minced
  • 1 tablespoon turmeric
  • 1 1/2 teaspoons cumin seeds, ground
  • 1 teaspoon black peppercorns, finely ground
  • 1 serrano chile, sliced lengthwise in half
  • 1 tablespoon Tamarind Paste
  • 1 tablespoon cider vinegar
  • 3 cups cauliflower florets
  • One and a half 13.5-fluid-ounce cans Chaokoh-brand coconut milk (stir well before measuring)

1. Remove the heads and shells from the shrimp, reserving both. Devein the shrimp and rinse them well. Season the shrimp with salt and refrigerate.

2. Place the shrimp heads and shells in a medium saucepan, add cold water to cover, and bring to a boil over medium heat. Reduce the heat and simmer until the liquid is reduced to 3 cups, 25 to 30 minutes. Strain the stock and set aside.

3. Heat the oil in a 4- to 6-quart pot over medium-high heat until shimmering. Add the sliced onions and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add the garlic, turmeric, cumin, and pepper and cook until the garlic is lightly colored and the spices are fragrant, 2 to 3 minutes.

4. Add the reserved stock, the chile, tamarind paste, and vinegar and bring to a boil. Reduce the heat and simmer for 5 minutes.

5. Add the cauliflower and coconut milk and bring to a boil over medium-high heat. Season with salt. Reduce the heat and simmer gently until the cauliflower is just beginning to soften, 3 to 4 minutes.

6. Stir in the shrimp and cook until the shrimp are firm, 5 to 7 minutes. Remove and discard the serrano, if desired. Taste and adjust the seasoning. Serve hot.

Changing It Up

Sometimes I make this with fish instead of shrimp, using one 4- to 5-ounce (113- to 142-gram) halibut or fluke steak per person. (The steaks come from cutting a whole fish crosswise into 1/2 – to 1-inch-thick slices. It’s a very pretty cut, resulting in a nice oblong shape with a bone in the middle and the skin ringing the steak.) Use fish stock or plain water in place of the shrimp stock; the fish’s bones and skin add depth and richness to the curry, just as the shrimp shells do. Add the fish steaks where the recipe instructs you to add the shrimp and cook until the fish is opaque and flakes easily.

 

Whole Roasted Cauliflower and Whipped Goat Cheese by Alon Shaya

 

Cauliflower poached in a winey, punchy broth, then roasted — whole — results in a brown and crackly masterpiece. Topped with a creamy, tangy sauce.

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  • head cauliflower, whole, stem trimmed and leaves removed
  • 2 1/2 cups dry white wine
  • 1/3 cup olive oil plus more for serving
  • 1/4 cup kosher salt
  • tablespoons fresh lemon juice
  • tablespoons unsalted butter
  • tablespoon crushed red pepper flakes (or to taste)
  • tablespoon sugar
  • bay leaf
  • Coarse sea salt (for serving)
  1. Heat oven to 475° F. Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot.
  2. Remove leaves and cut out the center core to create a flat surface for cauliflower to balance, making sure to leave the head intact.
  3. Carefully lower in cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15 to 20 minutes.
  4. Using 2 slotted spoons or a mesh strainer or spider, transfer cauliflower to a rimmed baking sheet or roasting pan, draining well.
  5. Roast, rotating pan halfway through, until brown all over, 30 to 40 minutes.
  6. Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese (recipe below).

Whipped Goat Cheese

  • ounces fresh goat cheese
  • ounces cream cheese
  • ounces feta cheese
  • 1/3 cup heavy cream
  • tablespoons olive oil plus more for serving
  1. Blend goat cheese, cream cheese, feta, cream, and 2 tablespoons olive oil in a food processor until smooth; season with sea salt.
  2. Transfer whipped goat cheese to a serving bowl and drizzle with olive oil.
  3. Note: Whipped goat cheese can be made one day ahead. Cover and chill in the refrigerator.
  • Serves 4 to 6

 

Cauliflower Cake from plenty more

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  • 1 small cauliflower, outer leaves removed, broken into 1 1/4-inch/3-cm florets (1 pound/450 g)
  • 1 medium red onion, peeled (6 ounce/170 g)
  • 5 tablespoons/75 ml olive oil
  • 1/2 teaspoon finely chopped rosemary
  • 7 eggs (scant 1 pound/440 g)
  • 1/2 cup/15 g basil leaves, chopped
  • 1 cup/120 g all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/3 teaspoon ground turmeric
  • 5 ounces/150 g coarsely grated Parmesan or another mature cheese
  • Salt and black pepper
  • Melted unsalted butter, for brushing
  • 1 tablespoon white sesame seeds
  • 1 teaspoon nigella seeds
  • Preheat the oven to 400°F/200°C.

    Place the cauliflower florets in a saucepan and add 1 teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry.

    Cut 2 round slices off one end of the onion (each 1/4 inch/5 mm thick) and set aside. Coarsely chop the rest of the onion ( if it’s strong only use half of the onioln) and place in a small pan with the oil and rosemary. Cook for 10 minutes over medium heat, stirring from time to time, until soft. Remove from the heat and set aside to cool. Transfer the onion to a large bowl, add the eggs and basil, whisk well, and then add the flour, baking powder, turmeric, Parmesan, 1 teaspoon salt, and plenty of pepper. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets.

    Line the base and sides of a 9 1/2-inch/24-cm spring-form cake pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so that they stick to the sides. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Place in the center of the oven and bake for 45 minutes, until golden brown and set; a knife inserted into the center of the cake should come out clean. Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature.