Roasted Cauliflower Soup-Ali Slagle

  • 2½ pounds cauliflower (1 very large head), cut into 1-inch florets, leaves reserved
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • Carrots
    Onion
    Celery
    Veggie stock
  • Cheese
  • Salt and pepper
  • garlic

  1. Step 1 Heat the oven to 425 degrees. On a sheet pan, toss the cauliflower florets, lleaves and onions with the olive oil and season generously with salt and pepper. Sprinkle exposed cloves with salt, then drizzle lightly with oil. Roast until the cauliflower is browned and tender and the garlic is soft and fragrant, 30 to 35 minutes.
  2. Step 2 Meanwhile, in a large pot or Dutch oven, bring 6 cups of water and veggie to a simmer over medium. Add Carrots and celery then Reserve about 1 cup cauliflower for the topping, then add the rest to the pot, including any browned bits on the sheet pan. Cover and simmer until the cauliflower is very soft, 7 to 10 minutes.
  3. Step 3 Off the heat, using an immersion blender (or working in batches in a traditional blender), purée the soup until smooth. If thick, add water to taste. If thin, simmer, uncovered, for 5 to 10 minutes to reduce slightly. (The soup will also thicken as it cools.) Season to taste with salt.
  4. Step 4 Serve the soup topped with the reserved roasted cauliflower, a drizzle of olive oil and more black pepper.

Cauliflower, Pumpkin Seeds, Breadcrumbs from splendid table

  • vegetable stock 2 cups/480ml
  • cauliflower 2 lb 2 oz/1kg
  • olive oil
  • fresh white breadcrumbs
  • ⅔ cup/50g
  • parsley leaves ½ cup/10g
  • pumpkin seeds 3 tablespoons
  • fresh horseradish 1 tablespoon

Bring the vegetable stock to a boil in a medium saucepan. Trim the cauliflower, then cut into “steaks” about ¾ inch/2cm thick. Lower these into the boiling stock, then decrease the heat so that the stock simmers. Partially cover the pan with a lid and let cook till the cauliflower is soft enough to pierce effortlessly with a skewer — a matter of fifteen minutes or so.

While the cauliflower cooks, warm 3 tablespoons of olive oil in a shallow pan, then add the breadcrumbs and cook till golden, constantly stirring and tossing so they color evenly. Roughly chop the parsley and pumpkin seeds, and fold into the breadcrumbs with the horseradish. Season with salt and pepper and set aside.

Blend half the cauliflower steaks to a smooth cream in a blender or food processor with approximately half the hot stock, seasoning as you go.

Warm a glug or two of olive oil in a frying pan, lower in the reserved, cooked cauliflower slices, carefully drained, and fry till golden. Gently turn and cook the other side till lightly crisp around the edges. They may fall apart a little, no matter. Divide the cauliflower purée between two plates, slip the fried cauliflower on top, then season with the crumbs and seeds.

Tips and tricks: 

  • Keeping the slices of cauliflower on the thick side will help the slices hold together. The pieces that stand proud in the stock and cook in the steam are the ones to fry. Those that cook under the liquid are the ones to purée. They will absorb some of the flavors of your stock.
  • Snippets of crisp bacon, pancetta, or pork crackling could be introduced to the breadcrumb and parsley crumble. A trickle of cream and a handful of grated Pecorino would be a worthwhile addition to the cauliflower purée. The sauce, topped with a little grated Parmesan, could be spooned over the cauliflower and broiled, to create a toasted crust.

cauliflower casserole

1 medium head cauliflower, broken into florets
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup crushed cornflakes
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 teaspoon salt
1/4 cup grated Parmesan cheesePaprika

  • Place 1 in. of water in a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 5-10 minutes. Drain. 
  • In a large bowl, combine the cauliflower, sour cream, cheddar cheese, cornflakes, peppers and salt; transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese and paprika. 
  • Bake, uncovered, at 325° until heated through, 30-35 minutes.

crusty baked cauliflower and farro from smittenkitchn.com

1 cup dried farro
3 cups water or broth
Kosher salt
Freshly ground black pepper
Olive oil
2 1/4 to 2 1/2 pound head of cauliflower, cut into small florets
2 tablespoons finely chopped fresh sage leaves
2 tablespoons capers (brine-packed), drained
2 large or 3 regular cloves garlic, minced
1/2 teaspoon finely grated lemon zest
Crushed red pepper flakes, to taste
2 cups (6 ounces) coarsely grated, lightly packed Italian Fontina (Val d’Aosta variety, if you can find it) (buy about 8 ounces with rind)
1/2 cup  ricotta cheese
1/2 cup panko (plain Japanese-style breadcrumbs)
1/3 cup finely grated pecorino romano cheese
2 tablespoons finely chopped fresh parsley leaves

Cook farro: Rinse and drain farro. There are many, many ways to cook farro and any of them work here. You can follow the package directions on any farro you buy for best results.
On the stove: If you plan to cook this on the stove and want to save time, you can presoak the grains overnight in their 3 cups of liquid and they should then cook in only 10 minutes of simmering. Otherwise, simmer the farro in water or broth for about 30 minutes, until quite tender. Drain any excess liquid. Transfer farro to large bowl.

In a rice-cooker: I cook mine on the quick setting and have been very happy with the results. Drain any excess liquid once the farro is tender. Transfer farro to large bowl.

Meanwhile, parcook cauliflower:

In the oven: Heat oven to 425 degrees. Brush a large baking sheet with 2 tablespoons olive oil. Spread florets in one layer, drizzle with 1 more tablespoon olive oil and sprinkle with salt and freshly ground black pepper. Roast for 20 minutes until lightly browned and crisp-tender (they will finish baking with the farro). Reduce heat to 400 degrees.

One the stove: Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add half the cauliflower and cook, tossing occasionally, until lightly browned and tender, about 6 to 7 minutes. Add to bowl with farro. Repeat with more olive oil and second half of cauliflower, then add to bowl. Heat oven to 400 degrees.

Assemble casserole: Add the sage, capers, garlic, lemon zest, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper to cauliflower and farro and stir to combine. Stir in fontina. Transfer half of the mixture to an oiled 10-inch ovenproof frying pan or equivalent baking dish. Dollop rounded tablespoons of ricotta all over. Sprinkle remaining cauliflower and farro over the ricotta, leaving the pockets of it undisturbed.

In a small dish, combine panko with pecorino, parlsey and 1 tablespoon olive oil until evenly mixed. Sprinkle over cauliflower and farro.

Bake casserole: For 20 minutes, until browned and crusty on top. Dig in.

Do ahead: Farro can be cooked up to 3 days in advance, kept in an airtight container in fridge. Cauliflower can be cooked 2 days in advance. Casserole can be assembled and baked a day later, easily, although the crumbs might lose their crisp from absorbing the moisture below if not added right before baking. Casserole keeps for several days in fridge and longer in freezer.

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