Archive for the 'Cauliflower' Category

Indian-Spiced Cauliflower Soup

Monday, February 4th, 2019

Shelby Thompson, Tucson CSA
Adapted from Smitten Kitchen

Processed with VSCO with a6 preset

2 tablespoons olive oil
1/2 teaspoon whole cumin seeds
1/4 teaspoon whole fennel seeds
1 yellow onion, diced
1 medium-sized red potato or sweet potato, peeled and diced
1 large carrot, diced
1 stalk of celery, diced (optional)
1 tablespoon fresh ginger, peeled and chopped
2 large cloves garlic, peeled and chopped
1 teaspoon red chili flakes
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne
Stems and core of one large head of cauliflower, roughly chopped
1 1/2 cups canned chopped tomatoes
1 teaspoon salt, plus more to taste
1 can full-fat coconut milk
3 cups vegetable stock
Fresh cilantro, chopped
4 cups cooked brown rice

Heat oil in a Dutch oven or soup pot over medium-high heat.
Add the cumin and fennel seeds and simmer for 30 seconds. Add the onions, potatoes, carrots, and celery and stir everything together. Sauté for about 5 minutes, stirring occasionally to prevent burning.
Stir in the ginger, garlic, and chili flakes and sauté for another minute.
Turn the heat down to medium-low and stir in the coriander, cumin, turmeric, and cayenne for one minute. Add the cauliflower stems/core and stir vigorously for one minute, until the cauliflower is coated with spices.
Add the veggie stock, coconut milk, and salt to the pot and stir everything together.
Raise the heat to medium-high and bring the soup to a boil. Cover the pot and reduce the heat to medium-low. Summer for 30 minutes, until the vegetables are tender and some of the liquid has evaporated. Carefully transfer the soup to a blender and pulse until the vegetables are finely chopped but still maintain some texture. Serve over brown rice and sprinkle with cilantro.

Preserved Lemon and Hazelnut Drizzle for Cauliflower

Monday, February 4th, 2019

Sara Jones, Tucson CSA

This is inspired by a perfectly roasted cauliflower dish served at Anello a couple of weeks ago. Drizzle it over roasted cauliflower for a delicious meal or side dish!

¼ preserved lemon peel, sliced very thinly
1 tablespoon hazelnut, walnut or olive oil
1 tablespoon lemon juice
1/3 cup hazelnuts or blanched almonds, toasted and chopped

Roast cauliflower according to direction above. About 10 minutes before it is done roasting drizzle all over with additional oil and lemon juice. Serve wedges topped with lemon peels and chopped nuts.

Roasted Cailiflower

Monday, February 8th, 2016

Maghalie Rochette, Tucson CSA

I don’t usually buy cauliflower because I have a preconception that it tastes pretty bland. However, the cauliflower we got in our CSA share this week was incredible. Hands down the tastiest cauliflower I ever ate. It was small and packed with flavor – and full of essential vitamins and nutrients! To make sure we were highlighting its flavor, we prepared it in a very simple way, using very few ingredients and it was delicious!

Olive Oil
Cauliflower
Salt & Pepper
*You could also sprinkle it with Paprika or Cumin + Curry or any other mix of spices

Preheat the oven to 425F

Line a baking sheet with parchment paper.
Cut the cauliflower in half and rub it with olive oil. Place it face down (flower up) on the baking sheet. Add salt and pepper.
Put it in the oven for 15 minutes at 425F, then reduce the heat to 300F and roast for another 40 min.

The cauliflower will come out toasted and tasty! Hopefully, like I did, you will find a new love for cauliflower!

Roasted Cauliflower & Cheese Dip

Monday, February 8th, 2016

Philippe Waterinckx, Tucson CSA

1 cauliflower
1/4 cup fresh goat cheese
1/4 cup cream cheese
1/4 cup feta
1/4 cup grated Parmesan
1/2 to 1 cup milk
2 cloves garlic, finely minced
Olive oil
Salt and pepper to taste

Heat oven to 350F. Place an oven dish with 1 inch water in it on he bottom rack..

Cut off the stem and remove leaves of the cauliflower.
Rub some olive oil, salt and pepper on the cauliflower.
Place in another oven dish, flat side down. Roast on middle rack for 1 hour or until browned.

Dip: mix remaining ingredients and beat it with an egg beater or whisk until smooth. Add extra milk if necessary to obtain creamy semi-liquid consistency.

Cauliflower Melt Salad

Sunday, March 2nd, 2014

Philippe Waterinckx, Tucson CSA

1 cauliflower (or 2 broccoli)
1 lettuce head
1 tablespoon olive oil
1 cup grated cheddar cheese
2 tablespoons Italian or French dressing
Salt and pepper

Finely chop head of lettuce. Place into salad bowl and add salad dressing
Break up cauliflower in small pieces.
Heat oil to medium heat in skillet. Add cauliflower. Cover and braise for 10 minutes or until tender, stirring occasionally.
When cauliflower is done, add salt, pepper and grated cheese. Melt for a few minutes while stirring to cover all pieces.
Add to salad bowl. Toss. Serve immediately.

Optional: serve with a piece of grilled fish on top.

Pasta with Root Vegetables and their Greens in Mornay Sauce

Sunday, February 10th, 2013

From Philippe, Tucson CSA

This is a beefed up Mac N Cheese, a hearty and comforting winter dish which will make you wish you had more root vegetables and greens. The cheese sauce takes away the bite of the root vegetables and greens that have any. You can use turnips, rutabaga, radishes (especially those large black Spanish radishes) or even cauliflower, broccoli or carrots. For the greens, I usually use the tops of the root vegetables.

1-lb pack pasta (macaroni, elbow noodles, or penne)
1 lb root vegetables (preferably large ones, like black Spanish radishes or turnips), cubed, thick-julienned (fries-size), or slice in coins (if small).
1 or 2 bunches greens (blanched for 3 minutes, drained, and roughly sliced in ribbons)
5 tablespoons butter (or oil)
3 cups grated cheese (typically a mix of Parmesan and Swiss but Cheddar works also)
4 tablespoons all purpose flour
4 cups milk
1/4 cup fresh dill (minced) – Optional
1/4 teaspoon ground nutmeg
2 tablespoons mustard
salt
pepper

Boil pasta according to pack instructions.

Sauté the radishes in 1 tablespoon butter for 10 minutes, until radishes are soft but still firm (al dente).  Add salt and pepper.  Set aside.

Mornay sauce: in a saucepan, on medium heat, melt 4 tablespoons butter. Add flour. Stir until flour and butter are well mixed. Add milk a little bit at a time, stirring continuously and vigorously with a whisk to prevent clumping or sticking to the bottom, and bringing mixture to a light boil at regular interval. After all the milk has been added, add grated cheese, salt, pepper, nutmeg, mustard and dill. Stir until cheese has melted. Add some extra milk if necessary: the sauce should be thick but still fairly runny.

In a large serving dish, gently and uniformly mix together pasta, greens, radishes. Pour Mornay sauce on top. Shake the dish a few times to make the sauce settle into the pasta.

Optional: pour into a 9 x 18 baking dish, sprinkle with some extra grated cheese on top and put under the broiler for 5 minutes or until the top is slightly browned.

Serves 8 (makes great leftovers too)

TIP:

– to save time and effort, I usually blanch the sliced greens in the pasta water 3 minutes before the pasta is done cooking.  I stir the pasta well to prevent the greens from clumping.

– to save even more time and effort, you can skip the whole Mornay sauce operation and instead sprinkle some grated Parmesan cheese before serving

Roasted Cauliflower

Monday, March 10th, 2008

 

Kenny Erickson, Tucson CSA

Editors note: if you still have a CSA cauliflower in your
refrigerator, try this simple way to use it up!

1 cauliflower sliced into 1/8 wedges

Preheat oven to 375.
Lay on baking sheet lined with parchment paper.
Sprinkle with olive oil, salt and pepper.
Bake covered with foil for 12 min.
Uncover, bake for another 12 min, then flip the
wedges and bake for another 12 min.
Enjoy while hot.

Minestrone Alla Tucson CSA

Monday, March 3rd, 2008

Lorraine Glazar, Tucson CSA (adapted from The Classic
Italian Cookbook, by Marcella Hazan, 1976)

I followed the classic technique from Marcella Hazan, but
substituted for winter ingredients, and what we had in our
shares. I love the direction “crust from a one to two pound
piece of Parmesan, carefully scraped clean”.

For 6 to 8 servings as a first course, 4 to 6 as a main meal

2 tablespoons olive oil
1 tablespoon butter
1 cup thinly sliced yellow onion
1 cup diced carrots
1 cup diced celery (or chard stems)
2 cups peeled, diced rutabaga (or potato)
1 cup cauliflower floweret’s (optional-some do not care
for their flavor in a mixed soup)

1 cup diced green beans (I had these frozen from August
2007, you may substitute frozen green peas)

3 cups finely sliced rapini leaves (minimize the use of
stems and flowers)

6 cups homemade vegetable stock or 2 cups canned
vegetable broth mixed with water

The crust from a 1 or 2 pound piece of Parmesan cheese,
carefully scraped clean (optional)

2/3 cup canned Italian tomatoes, with their juice
½ cup freshly grated Parmesan (optional)

¾ cup dried white beans, cooked in advance or one can
white beans, drained and rinsed

Choose a stockpot large enough for all the ingredients. Put
in the oil, butter, and sliced onion and cook over medium low
heat until the onion is pale gold. Add the diced carrots
and cook for 2 or 3 minutes, stirring once or twice. Repeat
this procedure with the celery (or chard stems), rutabaga
(or potato), cauliflower, and green beans (but not the
frozen peas), cooking each one a few minutes and stirring.

Then add the sliced rapini and cook for about 5 minutes,
giving the pot an occasional stir.

Add the broth, the cheese crust, the tomatoes and their
juice, and a little bit of salt. If you are using canned broth,
go easy on the salt until you taste the finished product.

Cover and cook at a very slow boil for about one hour. It
is still good if you only have 30 minutes, but the flavors
meld and deepen with longer cooking. If you find that the
soup is becoming too thick, add more homemade broth or
water, not more canned broth.

Fifteen minutes before the soup is done, add the canned or
pre-cooked beans and the frozen peas (if you substituted
them for the green beans). Just before turning off the heat,
remove the cheese crust, swirl in the grated cheese, taste,
then correct for salt.

Easy Cauliflower Sauté

Monday, February 25th, 2008

Lorraine Glazar, Tucson CSA

1 bunch cauliflower, cut in flowerettes
½ lb carrots, sliced or snow peas or broccoli stems (a contrasting color)
1 tablespoon olive oil
2 garlic cloves, minced.
1 tablespoon cider or white balsamic vinegar
Salt and pepper to taste

If using carrots or broccoli stems, blanch in boiling water or microwave for a few minutes to soften.

Heat the olive oil over medium high heat.  Saute the cauliflower a few minutes, then add snow peas or the other prepared vegetables.  Add in the minced garlic and salt and pepper, stir to combine.  Toss in the vinegar and just let it glaze over the vegetables for a moment or two before taking off the stove and serving.

Cauliflower with Lemon-Mustard Butter

Monday, February 18th, 2008

Epicurious.com

1 small head of cauliflower (about 1 3/4 pounds)
1 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) butter
2 tablespoons fresh lemon juice
2 tablespoons whole grain Dijon mustard
1 1/2 teaspoons finely grated lemon peel
1 tablespoon chopped fresh parsley

Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.

Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.

Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes.

Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.


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