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.

Quinoa with Broccoli, Cauliflower and Toasted Coconut Marcus Samuelsson

  • 2 tablespoons unsweetened coconut flakes
  • 1 cup quinoa
  • ½ cup coconut milk
  •  Kosher salt
  • 2 tablespoons olive oil
  • ½ cup small broccoli florets
  • ½ cup small cauliflower florets
  • 1 medium carrot, peeled and thinly sliced
  • 2 celery ribs, finely chopped
  • 4 scallions, thinly sliced
  • 1 tablespoon minced peeled ginger
  • 2 garlic cloves, minced
  • 3 ripe tomatoes, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • ½ teaspoon smoked paprika
  • ½ teaspoon Aleppo pepper or hot red pepper flakes
  •  Freshly ground black pepper

PREPARATION

  1. Toast coconut in a small, dry skillet over medium heat, stirring, until golden. Set aside.
  2. Rinse quinoa well in a fine-mesh sieve, then drain. Combine quinoa, 1 1/2 cups water, 1/2 cup coconut milk and 1/2 teaspoon salt in a medium saucepan and bring to boil over high heat. Reduce heat to low, cover, and cook until quinoa has absorbed the liquid, about 15 to 20 minutes. Remove from heat.
  3. While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. When it shimmers, add broccoli and cauliflower and cook, stirring frequently, about 2 minutes. Then toss in carrots and cook about a minute longer.
  4. Add celery, scallions, ginger, and garlic and cook, stirring often, until fragrant, about 2 minutes. Place tomatoes in the skillet and mix well. Add parsley, mint, smoked paprika and Aleppo pepper and stir once or twice, until everything is heated through and combined. Season with salt and pepper.
  5. Spoon quinoa into a wide bowl. Add vegetables and coconut flakes and mix well. Serve hot.

Cauliflower Korma with Blackened Raisins (Gobhi Korma) from Meera Sodha

  • 2 large cauliflowers (about 3 1/2 pounds in total)
  • Neutral oil, like grapeseed or canola
  • Salt
  • 2 large yellow onions, thinly sliced
  • 6 cloves of garlic (see note above)
  • 2 1/2-inch piece of ginger, peeled (see note above)
  • 3/4 teaspoon ground cardamom (or finely ground seeds from 8 pods)
  • 1 teaspoon ground black pepper
  • 2 teaspoons garam masala
  • 1/2 teaspoon ground red chile (we used cayenne)
  • 1 cup ground almonds
  • 2 tablespoons honey
  • 2 cups plain Greek yogurt
  • 3/4 – 1 1/4 cups milk
  • A handful of raisins
  • A handful of sliced almonds
  • Heat the oven to 350°F and (optionally) line two large baking pans with foil.
  • Break the cauliflower into bite-sized florets and put into a large bowl. Pour 4 tablespoons of oil over the florets (or mix enough to coat them properly), then sprinkle with 1 teaspoon of salt. Mix with your hands until they’re completely coated, and place in a single layer in the baking pans. Roast for 30 to 40 minutes, until tender and nicely browned in places. Check every 10 minutes—if the florets start to burn, cover them loosely with foil.
  • In the meantime, put 3 tablespoons of oil into a large frying pan over medium heat and, when hot, add the onions. Cook for 12 to 15 minutes, until soft and browning, then crush or grate in the garlic and grate in the ginger. Fry for a couple of minutes, then add the ground cardamom, black pepper, garam masala, ground red chile, ground almonds, honey and 1 1/4 teaspoons of salt (or to taste). Stir-fry for 3 minutes, then add the yogurt.
  • Turn the heat down to low and cook for around 10 minutes, until the sauce starts to turn a rich gold. When the cauliflower is tender, tip it ino the sauce and stir to coat. Thin the sauce to the consistency of pouring yogurt with milk, and heat through. Check for seasoning, as you may need to add a little more salt.
  • Finally, put a small frying pan over medium heat and, when hot, add the raisins and sliced almonds. Stir-fry until the raisins start to blacken and puff up and the almonds turn golden brown, then take off the heat.

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!