Cauliflower Recipes

Roasted Cauliflower

1 cauliflower head, cut into ¼ inch slices

Extra virgin olive oil

Salt

Freshly ground black pepper

Place cauliflower in a large mixing bowl.  Pour on enough olive oil to coat (about 2 tablespoons.)  Season generously with salt and pepper and toss gently until evenly coated.  Lay cauliflower pieces out on a baking sheet.  Bake in a 400 degree oven, turning once, until caramelized (browned) on the edges, 25-35 minutes. 

This can be sprinkled with vinegar after cooking for a different flavor.  Or take the roasted cauliflower and add it to greens for an unusual salad. 

Cauliflower Pasta Sauce

1 head of Cauliflower, cut into small florets

1 jar pasta sauce with mushrooms, or whatever variety that sounds good

12 oz. Pasta cooked and drained

Cook cauliflower until slightly soft.  Drain.  Add pasta sauce and heat though.  Serve over your favorite pasta.

Baked Cauliflower Puree

1 head of Cauliflower, cooked until soft

¾ cup shredded cheese

Puree cauliflower with a mixer or in a food processor.  Put in a greased casserole dish.  Top with cheese.  Bake until heated through and cheese is melted.

Cauliflower with Caper Dijon Sauce

¼ cup white wine

2 tablespoons Dijon mustard

2 tablespoons capers

1 tablespoon butter, melted

Mix and pour over 1 head of cooked cauliflower.

Cauliflower Mash

½ lb. chopped cauliflower florets

1 smashed garlic clove

1/2 cup chicken broth

½ teaspoon salt

2 tablespoons heavy cream

1 teaspoon butter

Simmer cauliflower, garlic, broth, and salt in a pan, covered, until cauliflower is very tender, about 10 minutes. Drain. Use a mixer to puree mixture with cream and butter.  Serve. 

Italian-Style Cauliflower Salad

1 ½ lbs cauliflower florets

1 cup pimento-stuffed green olives

¼ cup drained capers

1 clove garlic, finely chopped

1 teaspoon salt

2 tablespoon lemon juice

½ c olive oil

Freshly Ground Pepper

Blanch cauliflower flowerets for 3 minutes, cool and drain.  Toss with olives and capers.  Mix in remaining ingredients.  Chill and serve.

Cauliflower with Crumbs and Shallots

1 head of cauliflower, cut into florets

4 tablespoons butter

3 tablespoons chopped shallots

1 cup fresh bread crumbs

Cook cauliflower until just tender and drain well.  Put in an oven-safe dish.  Heat butter until it’s almost brown.  Stir in the shallots and bread crumbs, and cook until the crumbs are brown.  Pat mixture evenly over the top of the cauliflower. Bake in a preheated 375 degree oven for 15-20 minutes until the cauliflower is hot.

Indian Inspired Cauliflower

1 tablespoon vegetable oil

½ teaspoon mustard seeds

1 teaspoon turmeric

½ teaspoon salt

1 head cauliflower, cut into bite sized chunks

½ cup water

2 teaspoons crushed coriander seeds

½ teaspoon curry powder

Heat the oil in a skillet over medium high heat.  Add the mustard seeds.  As soon as they start to pop, stir in the turmeric and salt.  (Cover the pan to keep mustard from popping out of the pan.)  After a few seconds, add the cauliflower and mix well.  Cover the pan and cook for 5 minutes.  Add the water, coriander and curry.  Adjust the heat to low and simmer, for 5 minutes, stirring very often.  Serve.

Cauliflower and Anchovies

3 tablespoons olive oil

4 salted anchovies, rinsed and minced

1 clove garlic, finely minced

¼ teaspoon crushed red pepper flakes

6 cups cauliflower florets

3 tablespoons capers

¼ cup chopped fresh parsley

Combine the olive oil and anchovies in a skillet and warm over medium-low heat.  Cook, stirring, until the anchovies begin to melt into the oil, about one minute.  Add the garlic and red pepper flakes and keep cooking until the garlic softens, another two minutes.  Add the cauliflower florets and ½ cup water .  Cover tightly and cook on medium-low until the florets become slightly tender, about seven minutes.  Remove the lid and raise the heat to high.  Cook, stirring, until the water evaporates, leaving behind a thin layer of syrup in the bottom of the pan, about five minutes.  Add the capers and parsley and cook briefly.  Season to taste with salt and serve. 

Sweet Cauliflower Pasta

1 head cauliflower steamed and chopped

1 can garbanzo beans

3 cups whole wheat macaroni cooked and drained

1  32 oz box vanilla soy milk

½ cup flour

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon allspice

1 teaspoon salt

½ teaspoon freshly ground pepper

Mix up first 3 ingredients in a large sauce pan.

Mix soy milk with flour.  Heat to thicken it a bit.  Add spices and salt and pepper.  Add to cauliflower mixture.  Mix well and heat through.  Enjoy!

Sunburst Florets

Florets from 1 medium head cauliflower

½ cup mayonnaise

1 tablespoon finely chopped onion

1 teaspoon prepared mustard

1 teaspoon lemon pepper

½ cup shredded cheddar cheese

Cook cauliflower until tender crisp.  Mix together mayonnaise, onion, mustard and lemon pepper and spoon onto cauliflower.  Sprinkle with cheese.  Microwave or broil for a couple of minutes to heat topping and melt cheese.  Serve.

Saucy Cauliflower Spread

Cauliflower

Mayonnaise

Chives

Salt and freshly ground black pepper

Optional adds – lemon juice or zest, horseradish, or curry powder

Cut the cauliflower into chunks and steam for 20 minutes until fork tender. Transfer them to a food processor (or blender) and puree until smooth. Add mayonnaise by the tablespoon until it is emulsified and a good consistency. Add chopped chives and freshly grated sea salt and ground pepper until well blended. Use as a healthy sandwich spread or as a sauce over other hot, steamed vegetables.