Delicious Cauliflower

Who would have thought that lowly cauliflower, so often hidden under a blanket of cheese sauce, could be elevated to "hot veggie" status?  From mashed cauliflower to cauliflower pizza, cauliflower is making a comeback on the menus of restaurants everywhere.  Cauliflower is low in calories and rid rich in vitamin C, vitamin K, folate and fiber.  Cauliflower is part of the cabbage family and when choosing one, pick a compact, creamy white heat with florets pressed tightly together.  Leaves should be bright green and crisp.  refrigerate unwashed and cauliflower should last about a week if stored properly.

Cauliflowers can be available all year; however, they are at their best during winter months. In general, harvesting is done when the flower-head reaches desired size but before its florets begin to separate.

Cauliflower came from Syria by a Spanish Arab in the 12th century.  It spread from Crete and Malta to the Italian mainland in the late 14th century and from there to Europe.  It became very popular in Europe and England during the 18th century.

Cauliflower is packed with essential nutrients and has several anticancer phyto-chemicals. It is also said to help in the prevention of diabetes and certain cancers, although I would check further on that claim.  It is a cool season vegetable and prefers fertile and well watered soil to flourish.  There are also orange, green, and purple varieties.

One interesting thing I read about cauliflower was; like other members of the brassica/cruciferous family, prolong/excessive use of cauliflower may cause swelling of thyroid gland and thyroid hormone deficiency. This is due to the presence of certain plant compounds known as goitrogens in these groups of vegetables. It is therefore, advised to avoid especially in individuals with thyroid dysfunction. However, these vegetables may be used liberally in healthy person.

I hope you enjoy the recipes listed below and remember all eggs are large unless otherwise noted.  

Southern Style Cauliflower Hash Browns

1 small head of fresh cauliflower, grated

4 slices thick cut bacon, sliced

1/2 white onion, chopped

1/2 green bell pepper, seeded and chopped

1 Tbl. butter

salt and freshly ground black pepper
1/4 cup fresh parsley, chopped

Into a large saute pan, add bacon and cook to brown and crisp, remove most of bacon fat and add onion and bell pepper cooking and stirring to soften.  Add the cauliflower cooking and stirring until tender and lightly browned, add butter and continue cooking a few minutes, stir in cooked bacon.  Season with salt, pepper and stir in parsley.  Serve with moist scrambled eggs and crisp buttery English muffins.

Cauliflower Hash

1 large head cauliflower, cut into small florets

1 large sweet potato, peeled and diced

7 slices thick cut smoked bacon

1 white onion, diced

1/2 tsp. smoked paprika

1 garlic clove, minced

1/4 cup fresh parsley, chopped

1/2 fresh lemon, juiced

salt and freshly ground black pepper

Poached or over easy eggs (garnish)

Into a large saute pan add bacon and cook until browned and crisp.  Remove to paper towels and remove most of bacon fat.  Add sweet potato and cook stirring a few minutes, add onion, cauliflower and garlic cooking about 3 minutes.  Add paprika, season with salt and pepper.  Add 3 Tbl. water, cover and cook about 6 minutes.  Add bacon back to pan with lemon juice and cook about 2 more minutes.  Remove from heat and stir in parsley.  Pour onto serving platter and top with eggs.  Serve with fresh fruit and thick cut bread toasted.

Cauliflower Cakes - similar to potato pancakes

1 head cauliflower

1 cup sharp cheddar cheese

2 eggs, beaten

3 scallions, minced including green part

Tabasco

1/2 cup fresh bread crumbs, finely chopped

salt and freshly ground black pepper

Cut the cauliflower into florets and bring to a boil in salted water until tender. Drain well and place into a large bowl and mash with a potato masher, mix in cheese, scallions and breadcrumbs.  Stir to combine, then add eggs, Tabasco, salt and pepper and mix well to incorporate.  Into a large saute pan, add a drizzle of olive oil and form mixture into small pancakes.  Fry on each side to golden brown, you will need to fry in batches. Place onto serving platter and serve with scrambled eggs, sausage patties and coffee for a delicious breakfast.  Or serve for dinner with grilled fish, meats or poultry and a tossed garden salad and rolls.

Roasted Cauliflower 

1 large head cauliflower

2 garlic cloves, minced

1 small jalapeno, seeded and minced

salt and freshly ground black pepper

2 Tbl. fresh oregano, chopped

2 Tbl. fresh thyme leaves, chopped

2 tsp. sherry vinegar

2 Tbl. water

1/2 tsp. paprika

fresh parsley, chopped

Into a saute pan add a drizzle of olive oil with garlic and jalapeno.  Cook for a few minutes, but don't brown.  Remove and stir in oregano, thyme, water, vinegar and paprika.  Preheat oven to 450 degrees.  Line a baking sheet with parchment and spray with cooking spray.  Remove outer leaves from cauliflower, but leave stem intact.  Place onto a cutting board and with a sharp knife slice cauliflower into 3/4-inch thickness.  Place onto baking sheet and brush with some olive oil, season with salt and pepper.  Roast about 35 minutes, turning once during cooking.  Stir parsley into herb mixture and brush onto steaks. Place onto serving platter.  Serve with grilled steaks or chicken, a tossed salad and twice baked potatoes.

Arugula and Cauliflower Salad

1 large head cauliflower, broken into small florets
2 large shallots, thinly sliced
1 1/2 tsp. curry powder
7 Tbl. extra virgin olive oil
salt and freshly ground black pepper
2 large oranges (juicy)
1 Tbl. seasoned rice vinegar
2 tsp. Dijon
1/3 cup slivered lightly toasted almonds, 1/4 cup dried currants
5 to 6 cups baby arugula

Preheat oven to 450 degrees.  Line a rimmed baking sheet with foil.  Into a bowl add cauliflower, shallots and curry and toss to combine.  Add 2 Tbl. of the oil, season with salt and pepper and toss again.  Spread onto baking sheet and roast about 25 minutes.  Remove and let cool.  Slice the ends off the oranges and cut with a small sharp knife remove the peel and white pith.  Working over a bowl cut the orange segments and place into bowl with the excess juice.  Squeeze the juice out into a small bowl.  Into a jar with lid add 3 Tbl. of the orange juice, vinegar, mustard and remaining oil and shake well to combine.  Taste and season with salt and pepper.  Into a large bowl add the cooked cauliflower mixture, the almonds, currants and orange segments and toss with vinaigrette.  Place the arugula onto a serving platter and top with veggie/fruit mixture, drizzle over remaining vinaigrette and serve.  Note; you can top with croutons if desired (homemade are best).  Serve with a delicious homemade soup, along with some crunchy French bread.

Mashed Cauliflower - just like mashed potatoes

1 large head cauliflower broken into florets 

1 medium onion, diced

2 garlic cloves, minced

1/4 cup fresh parsley, chopped

heavy whipping cream

salt and freshly ground black pepper

butter, soft

Into a pot of boiling salted water add cauliflower, onion and garlic cooking to soften.  Drain well and place back into pot.  Add some butter and mash with a potato masher, season with salt and pepper and stir in some cream, then half of the parsley.  Taste and adjust flavorings.  Pour mixture into a serving bowl and top with remaining parsley and dollop of butter.  Serve with grilled chicken, roasted cauliflower with hollandaise sauce and a salad.

Just Like a Baked Potato (sort of, kind of)

1 large head cauliflower

1/2 cup sour cream

1/2 cup sharp Cheddar cheese, shredded

3 scallions, sliced including green part

1 tsp. dry ranch salad dressing mix

1/2 tsp. onion powder

1/2 tsp. garlic powder

2 Tbl. butter

salt and freshly ground black pepper

Preheat oven to 350 degrees.  Steam the cauliflower until tender about 20 minutes.  Drain any excess water and place into large bowl and mash with a potato masher.  Mix in sour cream, cheese, ranch dressing, scallions, onion and garlic powder along with salt and pepper.  Place into a 9-inch baking dish and top with butter baking about 45 minutes.  Serve with grilled chops or steaks and a tossed salad.

My Oh My Cauliflower Pie - similar to a shepherds pie

1 large head cauliflower, cut into florets

1 medium onion, chopped

2 garlic cloves, minced

1/2 cup Parmesan cheese, grated

1/2 package cream cheese

salt and freshly ground black pepper

1 lb. ground turkey (dark not white)

2 cups large elbow macaroni

1/2 cup frozen peas

1 (1.25 oz.) envelope dry onion soup mix

1/2 tsp. paprika

Preheat oven to 425 degrees.  Steam the cauliflower and cook to tender.  Into a saute pan add drizzle of olive oil and add ground turkey, cooking to browned and cooked through, stir in onion and garlic cooking to soften.  Drain and discard any oil.  Bring a pot of boiling salted water to a boil and add pasta cooking to al dente, drain.  Into a food processor add cooked cauliflower, Parmesan, cream cheese, salt and pepper and blend to smooth.  Stir cooked pasta, peas and soup mix into cooked turkey mixing well to combine.  Pour this mixture into a 13x9 baking pan and spread cauliflower mixture over top.  Sprinkle with paprika and bake about 20 minutes until golden brown and hot.  Serve with a crisp Caesar salad.

Spicy Cauliflower

1 large head cauliflower, rough chopped
1/2 red onion, diced
2 scallions, sliced including green part
1 garlic clove, minced
salt and freshly ground black pepper
1 cup chicken stock (good quality)
1 can coconut milk
1 jalapeno, seeded and finely chopped
1 small red bell pepper, seeded and thinly sliced
1/2 cup Parmesan cheese

Into a large saute pan, add drizzle of oil over medium, add red onions and saute stirring a few minutes.  Add garlic, season with salt, pepper and saute for a few minutes.  Pour in stock and add cauliflower, bringing to a boil.  Reduce to and simmer for about 10 minutes.  Pour in coconut milk and cook about 15 more minutes, remove from heat and stir in 1 Tbl. butter, jalapeno, red peppers, scallions and cheese, mixing to combine. 

Cauliflower Soup

1 large head cauliflower

6 cups vegetable or chicken stock (good quality)

1 large leek, white and light green part only (slice in half lengthwise and rinse in cold water, slice into moons)

2 stalks celery, sliced including leafy green tops

2 garlic cloves, minced

3 Tbl. all purpose flour

salt and freshly ground black pepper

1/2 cup heavy whipping cream

1 cup cheddar cheese, shredded

Tabasco

1/4 cup fresh parsley, chopped

Into a pot of boiling salted water add cauliflower and cook to tender, drain well and place back into pan with 4 cups stock.  Into a saute pan add drizzle of olive oil and pat of butter adding leek, celery and garlic cooking to soften, whisk in flour and stir in wine and 2 cups stock cooking a few minutes to thicken.  Add this to pot with stock and cook stirring about 15 minutes.  Add cream and bring to a boil cooking a few minutes, then reduce to simmer. With an immersion blender cream the mixture, stir in cheese to melt, season with salt, pepper and Tabasco, stir in parsley. Serve with hot crunchy garlic bread and a tossed salad.

Lemony Cauliflower

1 large head cauliflower, cut into small florets
1 large fresh lemon, zested and juiced
1 Tbl. capers, rinsed and drained
salt and freshly ground black pepper
1/2 cup Parmesan cheese, shredded

Preheat oven to 450 degrees.  Into a large bowl add cauliflower and drizzle with some oil tossing to combine, add lemon juice and zest and season with salt and pepper.  Pour onto baking sheet and roast about 30 minutes, stirring once.  Remove from oven and sprinkle on cheese and capers, stirring to combine.  Place onto a serving platter and garnish with extra Parmesan.  Serve with sauteed scallops or shrimp, and some crunch hot garlic bread. 

Cauliflower and Broccoli Salad - very similar broccoli salad and I just tossed in come cauliflower

8 slices thick cut bacon, sliced
1 head broccoli, cut into small florets
1 head cauliflower, cut into small florets
1/2 red onion, diced
1/2 cup sharp Cheddar cheese, shredded (optional)
1/2 cup raisins (golden or dark)
3 scallions, sliced including green part
1/2 cup cashews
Dressing
1/2 cup mayonnaise
1 Tbl. red wine vinegar
2 Tbl. honey
1 tsp. Dijon
salt and freshly ground black pepper

Into a saute pan add bacon and cook to brown and crisp, remove to paper towels.  Into a large bowl add all salad ingredients except cashews.  Dressing; into a bowl whisk the ingredients together, taste and adjust flavorings, pour over salad, cover and refrigerate.  To serve; stir in bacon and cashews, season with salt and pepper.  This is like a meal and I would just add some hot rolls or bread to serve alongside and maybe a light delicate soup.

Cauliflower Gratin

1 large head cauliflower, cut into florets

4 Tbl. butter

3 Tbl. all purpose flour

1 cup milk

1 cup heavy whipping cream

1 1/2 cups Swiss cheese, grated

1 tsp. prepared horseradish

3 scallions, sliced including green part

salt and freshly ground black pepper

25 Ritz or Saltine crackers, crushed

fresh parsley, chopped

Preheat oven to 450 degrees.  Into a pot of boiling salted water add cauliflower and cook to about 6 minutes.  Drain well and place into a 2-qt. baking dish.  Cheese sauce; into a saute pan, add 2 Tbl. butter and whisk in flour cooking about 1 minute.  Whisk in milk and bring to a boil, reduce and add cream cooking a few minutes.  Remove from heat and add cheese, salt, pepper and scallions whisking to melt cheese, taste and adjust flavorings..  Pour over cauliflower and stir to combine.  Into a bowl add crumbs and melt 2 Tbl. butter, stir into crumbs with horseradish tossing to combine.  Sprinkle over cauliflower.  Bake about 15 minutes to golden brown and remove topping with parsley.  Great with grilled or baked salmon or halibut, and a tossed salad.

Cauliflower with Tomatoes

1 large head cauliflower, cut into florets
1 cup pear tomatoes, halved
3 pieces pancetta, chopped (or you can use bacon)
1/4 cup fresh parsley, chopped
1 garlic clove, minced
2 anchovy fillets, minced
2 tsp. red wine vinegar
salt and freshly ground black pepper

Into a large saute pan, add pancetta and cook to brown, remove to paper towels to drain.  Add 1 Tbl. olive oil to pan and add cauliflower cooking covered about 4 minutes.  Add 2 Tbl. water and red wine vinegar. cooking and stirring occasionally until cauliflower is golden brown and liquid has evaporated.  Add 1 Tbl. oil, tomatoes, parsley, garlic, anchovies, salt and pepper.  Cook stirring to soften garlic about 2 minutes.  Remove to serving platter and garnish with pancetta.  Serve with a simple plain pasta tossed with sauteed minced garlic  olive oil, salt, pepper, red pepper flakes, fresh parsley or basil and tossed with some parmesan cheese. 

Indian Cauliflower Stew

1 large head cauliflower, cut into florets

1 (15 oz.) can garbanzo beans, drained and rinsed

2 Tbl. curry powder or paste

1 tsp. Garam Masala

1 large onion, chopped

4 garlic cloves, minced

1 tsp. fresh ginger, peeled and grated

1 lb. eggplant, cut into 1-inch chunks

1/2 cup chicken stock

1 (15 oz.) can diced tomatoes (I like Cento brand)

Plain Greek yogurt

Into a Dutch oven over medium add curry powder, garam masala and stir cooking about 1 minute.  Transfer to a bowl.  Add good drizzle of olive oil, onion, garlic, ginger and cook stirring to soften about 4 minutes.  Stir in eggplant, cauliflower, tomatoes, garbanzo beans, 1/2 cup chicken stock and toasted spices.  Bring to a boil, reduce to simmer covered and cook stirring occasionally about 20 minutes.  To serve; place into bowls and garnish with dollop of yogurt.  Serve with naan bread.  Also, maybe a light fresh cucumber and red onion salad tossed with a vinaigrette.

Cauliflower Pizza - Jerry, Brittany, Derek and I tried a pizza similar to this at their home in S. CA at a restaurant and we all enjoyed it.  Someone on my FB posted this, so I made the recipe and we liked it too.  This makes 1 pizza.

Crust

1 medium cauliflower, grated

1/2 cup cream cheese, soft

1 egg

salt and freshly ground black pepper

Sauce

1 onion, chopped

olive oil

1 (15 oz.) can chopped tomatoes (I like Cento brand)

1 cup fresh basil, chopped

pinch of red pepper flakes

salt and freshly ground black pepper

Toppings; grated mozzarella cheese, cooked sausage, pepperoni, sliced bell peppers, etc.

Preheat oven to 400 degrees and line a baking sheet with parchment paper.  Add the grated cauliflower to a pot of boil salted water cooking about 5 minutes.  Drain well, pat try with paper towels to remove any excess water.  Into a bowl add grated cauliflower with the cream cheese, egg, salt and pepper.  Mix to combine and shape into a crust about 1/4-to 1/2 inch thick on baking sheet.  Bake for about 35 minutes or until firm and golden.  Sauce; into a saucepan add drizzle of olive oil and add onion cooking a few minutes, add garlic and cook stirring a few more minutes.  Add remaining sauce ingredients and simmer 20 minutes stirring occasionally, taste and adjust flavorings.  Spoon some sauce over crust and add desired toppings along with grated cheese.  Bake for about 10 to 12 minutes until cheese is melted.  Serve with a tossed salad.

Cauliflower and Pear Bake - This is a recipe we have enjoyed in Middle Eastern restaurants.

1 large head cauliflower

3 unripe pears, peeled, cored and sliced

4 eggs, beaten

salt and freshly ground black pepper

½ tsp. freshly grated nutmeg

4 Tbl. breadcrumbs

2 red peppers, seeded and cut into thin slices

6 black olives, pitted and sliced

6 mushrooms, thinly sliced

2 Tbl. white onion, chopped

3 Tbl. fresh parsley, finely chopped

Cut cauliflower into florets and place into a pan of boiling salted water, cooking about 10 minutes, then add pears and cook until they are tender.  Drain and place cauliflower, pears, eggs, salt, pepper, nutmeg and breadcrumbs into food processor and blend to combine.  Preheat oven to 350 degrees and grease a 13x9 baking dish.  Pour a quarter of the cauliflower mixture into dish, cover with half of the peppers and olives.  Pour another quarter of the cauliflower mixture and cover with mushrooms and onions, repeat and add remaining red pepper and olives.  Top with remaining cauliflower.  Bake about 45 minutes or until golden.  Sprinkle on parsley.  Serve with chicken and veggie skewers and grilled pita bread.

Cheddar and Cauliflower Soup

1 large head cauliflower

3 carrots, peeled and sliced

1 large shallot, minced

2 cups milk

2 cup chicken stock (good quality)

1 cup heavy whipping cream

2 1/2 cups sharp Cheddar cheese

salt and freshly ground black pepper

1 bay leaf

Tabasco

1/4 cup all purpose flour

1 Tbl. fresh lemon juice

1/4 cup fresh parsley, chopped

Croutons, homemade are best

Into a large Dutch oven add drizzle of oil and add shallot cooking and stirring to soften, add cauliflower and carrots, cooking and stirring a few minutes.  Add milk, stock, bay, salt and pepper bring to a boil and stir occasionally cooking to soften carrots and cauliflower.  Into a saute pan, add butter and whisk in flour cooking about 1 minute.  Whisk a little of this into soup to combine, and whisk in remaining   Add cream cooking a few minutes, reduce heat and stir in cheese to melt, add Tabasco, and lemon juice, taste and adjust flavorings.  Remove bay leaf.  When ready to serve, sprinkle on parsley, serve in bowls and top with croutons.  Note; you can puree the cauliflower, carrot and shallots if desired with an immersion blender or leave just as is.  Serve with hot crunchy French bread.

Cauliflower Casserole

1 large head cauliflower (about 3 pounds)
2 cups sliced mushrooms
1/3 cup finely-chopped celery
1/4 cup butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 1/4 cups milk
1 1/2 cups grated Cheddar cheese (mild or sharp - your choice, I like sharp)
1/2 cup soda cracker crumbs, Ritz cracker crumbs or bread crumbs (I like Ritz)
2 tablespoons melted butter

Fresh parsley or scallions, chopped (garnish)

Preheat oven to 350 degrees.  Lightly butter a 9x9 baking dish.  Remove tough outer leaves of cauliflower and break cauliflower into small florets.  Steam the cauliflower to just tender, remove and make sure there is not excess moisture on cauliflower.  Place into baking dish.  Into a large saute pan melt butter and saute mushrooms and celery for about 5 minutes.  Whisk in the flour, salt and mustard stirring about 1 minutes, then whisk in milk to thicken.   Stir in cheese to melt and remove from heat, taste and adjust flavorings.  Pour sauce over cooked cauliflower.  Into a bowl combine the cracker crumbs with 2 Tbl. melted butter and mix to combine.  Sprinkle this over the casserole and bake about 30 minutes or until golden brown.  Sprinkle on some parsley or minced scallions.  Serve as a vegetarian entree or it's great with grilled fish or poultry and a tossed salad.  We always usually have a tossed salad with our meals, I do enjoy salads.

Bon Appetit

"Do everything in love." - 1 Corinthians 16:14

"Let the morning bring me word of your unfailing love, for I have put my trust in you.  Show me the way I should go, for to you I entrust my life." - Psalm 143:8

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"I pray that out of his glorious riches he may strengthen you with power through his Spirit in your inner being, so that Christ may dwell in your hearts through faith. And I pray that you, being rooted and established in love." Ephesians 3:16-17

"We love because He first loved us." - 1 John 4:19

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