Cauliflower Broccoli Salad Recipe, terry

Easy and quick recipe for a cauliflower broccoli salad recipe with dried cranberries, cheddar cheese, red onion and a homemade dressing. 

3 c raw cauliflower small florets
3 c raw broccoli, small florets
1/2 medium red onion, finely chopped
1 cup mild cheddar, grated
1/4 cup sunflower seeds
1/3 cup dried cranberries
dressing:
1 c mayo
1/3 sugar
1/4 c white vinegar

cut broccoli and cauliflower into small florets finely chop onion
prepare dressing, combine may, sugar and vinegar
in a bowl add the broccoli, cauliflower, cheese, sunflower seeds, cranberries and red onion. Add dressing and combine well


Roasted Cauliflower Lentil Curry from pickup limes.com

1 head of cauliflower, broken into bite-sized pieces
1 Tbsp (15 ml) vegetable oil
1 tsp (5 g) garlic powder1 tsp (5 g) onion powder1/2 tsp paprika powder1/4 tsp salt1/4 tsp black pepper

Curry
1 Tbsp (15 ml) vegetable oil
1 yellow onion, diced
3 cloves garlic, crushed
1 Tbsp (15 g) curry powder
1/2 Tbsp (7.5 g) garam masala powder
1/2 Tbsp (7.5 g) turmeric powder
1 tsp (5 g) cumin powder
1 tsp (5 g) coriander powder
1 tsp (5 g) cinnamon powder
1 tsp (5 g) salt
1 can (400 g) diced tomatoes
10 cherry tomatoes, cut into halves or quarters
1 can (400 ml) coconut milk
1 can (250 g) cooked brown lentils
2 cups (60 g) fresh spinach

  1. Preheat the oven to 400 F/ 210 C. Toss the cauliflower with the oil and spices until coated. Spread evenly on a baking tray lined with baking paper or tinfoil. Roast for 40-50 minutes, until crispy and golden, stopping to mix once halfway.
  2. In a large pot on medium heat, cook the onions in the oil, until soft and slightly golden. Add splashes of water if needed to prevent burning or sticking in the pot. Once soft, add the garlic and all the spices, and stir until fragrant (about 1 minutes).
  3. Add the can of tomatoes and diced tomatoes, and stir to combine everything. Allow to simmer for 5 minutes.
  4. Finally, add the coconut milk, lentils, spinach, and roasted cauliflower, and mix until everything is combined and heated through, about 5 minutes. Serve with rice, and enjoy!

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.

Pesto Cauliflower Bowl

cauliflower rice :
  • 1/2 head cauliflower (cored, cut into small florets)
  • 1 tablespoon olive oil
  • kosher salt and freshly ground black pepper (to taste)
swiss chard pesto :
  • 2 garlic cloves (peeled)
  • 2 cups chopped swiss chard leaves (packed)
  • 1/2 cup walnuts (chopped)
  • 1/4 cup parmesan cheese (plus shaved for garnish)
  • 1/4 cup flat parsley leaves (plus leaves for garnish)
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • For the Cauliflower Rice: In the bowl of a food processor fitted with a blade attachment, add the cauliflower florets, and pulse until finely chopped. In a large skillet pan over high heat, add olive oil and cauliflower and cook for about 3 minutes, or until tender, stirring occasionally. Season with salt and pepper to taste.
  • For the Swiss Chard Pesto: Clean the bowl of the food processor and blade attachment and add the garlic into the clean bowl. Pulse garlic to chop. Add swiss chard, walnuts, grated parmesan, and parsley and pulse until finely chopped. Scrape down the inside of the bowl with a rubber spatula. With the food processor running, add the oil, salt and pepper and process until smooth.
  • To Assemble: Pour the pesto over the cauliflower rice and mix together in the skillet. Remove the cauliflower to a serving platter. Garnish with shaved parmesan and parsley leaves.
  • Tip: Prep the recipe in advance! Cut the cauliflower, make the pesto, and salt the chicken the day before to make for a quick and easy meal the next day!

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.