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.

     

 

Buffalo Cauliflower from twobites.com

buffalo-cauliflower-4Cauliflower
1 medium head cauliflower
3 tbsp olive oil
1 tbsp hot sauce

Buffalo sauce
3 tbsp butter, melted
2 tbsp Frank’s hot sauce
1/4 tsp garlic powder
1/4 tsp kosher salt

 

  • Preheat your oven to 400 degrees.
  • In a large bowl, toss the cauliflower with the olive oil and buffalo sauce.  Spread out onto a baking sheet.
  • Roast for 15 minutes, flip the pieces of cauliflower, then return to the oven to roast for 10 more minutes.
  • Whisk together the melted butter and hot sauce.  Drizzle over the cauliflower and gentle toss to coat each piece.  Return the cauliflower to the oven for 5 more minutes.  Serve hot with a side of ranch or blue cheese for dipping.

Notes

  • You can use more or less hot sauce in the buffalo sauce to make them as hot as you’d like!  I used Frank’s Hot Sauce.

Veggie Pizza

Veggie-Pizza5

1 can (8 ounces) refrigerated crescent rolls
Veggies for topping – squash, zucchini, onions, broccoli, cauliflower & carrots
finely shredded cheddar cheese
  1. Unroll the can of crescent dough and press in the bottom of an ungreased 9×13 cookie sheet to form a crust, pressing together the perforated edges. Prick dough lightly with a fork.
  2. Bake at 375 for 10 minutes, watching carefully, until browned. Cool crust completely.
  3. Spread the crust with the veggie dip, using as much as you like – I used right around 1/2 of the container. Layer the vegetables on top of the dip. Sprinkle with the shredded cheese, using as much or as little as you want – I probably used about 3/4 of a cup.
  4. Cover loosely with saran wrap. Chill until ready to serve. Cut into squares.

Heaven and Hell Cauliflower Pasta

adapted from Judy Rodgers’ “Zuni Cafe Cookbook”

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1 head of cauliflower, cut into florets
Extra virgin olive oil
8 cloves of garlic, chopped
1 tin of anchovies, chopped (I know, I know, it’s a lot: trust me)
1 – 2 Tbs fennel seeds
Red pepper flakes to taste (depending on how spicy you like it)
1 pound pasta (ziti works best)
Grated Parmesan or Pecorino cheese

1. Bring a large pot of water to a boil.

2. In a large saute pan, coat the bottom with olive oil and turn up the heat to medium-high. Leave it for a minute or two until adding a piece of cauliflower makes it sizzle.

3. In a bowl, combine the garlic, the anchovies, the fennel seeds and red pepper. This is your bowl of flavor.

4. When the oil is hot enough, add half your cauliflower: or just enough so it’s all in one layer. Leave it for a bit (a few minutes) then toss around until the cauliflower is a deep, golden brown all over. Season with salt and pepper.

5. Remove the caramelized cauliflower to a plate and add the other half of the raw cauliflower and repeat this step. You may need to add more oil too, depending on how much the first batch absorbed.

6. Cook the rest of the cauliflower until golden brown (don’t forget to season it too; taste, so you know if it tastes good), add the rest of the cauliflower back in and then add HALF your spice mixture.

7. At the same time that you add half your spice mixture, your water should be at a boil. If it’s not, wait to add the spices or the garlic might burn. If your water’s at a boil, add a LOT of salt (the water should taste salty, like the sea) and then add a box of penne or ziti to the boiling water. Stir around so it doesn’t stick together.

8. As the pasta cooks, stir the cauliflower around along with half the spice mixture: about 30 seconds or so. Then ladle in a big ladleful of the pasta cooking water to the cauliflower pan. This’ll be your “sauce.” If the water sputters and spurts when you add it, lower the heat. How much water really depends on how long it takes the pasta to cook and how much water the cauliflower absorbs. Suffice it to say, you don’t want it to be soupy; just thickish liquid at the bottom of the pan.

9. When the pasta’s done cooking (start tasting it after 5 minutes; it should be pretty al dente when you add it to the cauliflower mixture) lift the cooked pasta into the cauliflower using a slotted spoon or, much better, a spider. (You can buy them in Chinatown for $5.)

10. Stir the pasta together with the cauliflower with the heat still on until you’re happy with the amount of liquid in there (the pasta tubes will carry some water with them too). I usually do it until there’s no liquid left at the bottom of the pan.

11. Take the pan off the heat and add, in no particular order: a splash of cold olive oil (it’s an Italian trick via Mario Batali’s show), the rest of the spice mixture and then your grated cheese. Stir all around and taste.