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

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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.

Cauliflower Cheese Soup

not a great photo but wonderful soup!!

Adapted from Mollie Katzen’s New Moosewood Cookbook

1 medium-large potato , peeled and diced (about 2 to 3 cups diced)
1 large cauliflower, cut or broken into florets
1 medium carrot, peeled and chopped
3 medium cloves of garlic, peeled
1 1/2 cups chopped onion–used less
1 1/2 tsp. salt–used less
4 cups water
2 cups grated cheese (plus extra for garnishing each serving)–used less
3/4 cup milk (lowfat OK)
1 tsp. dill (or thyme)
black pepper, to taste

1. Place olive oil in dutch oven add onions and carrots sauté for a few minutes, add garlic and cook for a min or two.  Add potatoes and cauliflower, salt, pepper and dill cook for about 5 minutes.

2.  Add water to the veggies,  bring to a boil, then simmer until all the vegetables are very tender. Puree in a blender or food processor or immersion blender .

3.  Add grated cheese and milk then heat gently,  served topped with a little extra cheese.

Cauliflower Soup

1 medium head cauliflower
4 cups unsalted vegetable soup stock (recipe below) OR 4 c. water + 1 unsalted vegetable bouillon cube
3 leeks chopped
1/2-1 onion chopped
1-2 cloves of garlic minced
3/4 c rice
1/2 tsp rosemary
1 tsp dried thyme leaf
1/8 tsp turmeric
1/4 tsp gr. cumin
1 tsp gr coriander
1/2 tsp gr ginger
1/2-1c cream (optional)

I chopped three leeks, one large yellow onion and a med. head of cauliflower. I threw the onion and leek in a big pot and sweated them for a bit in olive oil added the garlic then added the cauliflower and about ¾ cup of jasmine rice and a quart of veggie stock. Add the spices. It needed a bit of water to mostly cover the vegetables and then I covered it and cooked it at a simmer for about thirty minutes.

Can whirl or serve chunky. Serve hot or cold, add cream if desired.