Broccoli/Cauliflower steaks

Ingredients:

• Broccoli/Cauliflower Head – cut down from top of head to the base, slices of ½ in or more.
• Olive oil
• Seasoning (depends on the flavoring you desire, whether its garlic, seasonal, or steak flavor)

Directions:

1. Cut for vegetable as such, and light spread olive oil on both sides.
2. Place seasoning on vegetable
3. Place on grill, and cook till you get a little brown, then flip. End result should look like:

    

Pure Delicious Cauliflower Recipe

Ingredients

1 head of cauliflower

2 ounces vegan cream cheese

1/4 teaspoon paprika

1/4 teaspoon ground garlic

1/4 teaspoon onion powder

1 teaspoon salt

1/4 teaspoon pepper 

Directions

Core the cauliflower.

Break the head into florets.

Put the cauliflower in a large saucepan and cover with water.

Bring to a boil.

Turn down the temperature to medium high and cook for 15 minutes or until a fork pierces the florets easily.

Drain the cauliflower and return to the hot pan immediately.

An aside - this is my mothers colander and I will cherish it forever.

Spoon in the cream cheese and stir to blend. The cauliflower will break up into small pieces which is what we want. The cream cheese will also melt into the cauliflower.

Put in the rest of the ingredients and stir.

Ready to serve.

TO FREEZE:

Let cool to room temperature.

Pack in rigid sided containers as defined in my articlehttp://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator overnight for about 6 to 8 hours.

The night of serving -

Zap it in the microwave for 2 minutes stirring after one minute.

or Heat through in a saucepan and serve. 

Recipe found at: http://veganinthefreezer.com/2012/10/11/pure-delicious-cauliflower-recipe/

AUTUMN SALAD WITH HORSERADISH VINAIGRETT

• Ingredients:

3/4 lb. brussel sprouts

3/4 lb. cauliflower florets

3 cups butternut squash, in 1/2'' cubes

2 Tbsp. extra virgin olive oil

1 Tbsp. white balsamic

3/4-1 tsp. sea salt
1 tsp. fresh ground pepper

1/2 tsp. ground nutmeg

few pinches of cayenne

1 cup cooked white beans (great northern, cannellini etc.), rinsed and drained

1/2 cup pomegranate seeds

2 packed cups arugula 

1 Tbsp. prepared horseradish

1 large clove garlic

1/2 a shallot

1 tsp. honey

2 Tbsp. white wine vinegar

1/4 cup extra virgin olive oil

1/2 tsp. each sea salt and pepper, to taste

handful of fresh chives and/or parsleydollop of creme fraiche, optional 

Directions:

Preheat the oven to 400'. Cut the brussels in half length wise, and cut the cauliflower into similar size chunks. Add both of these and the squash to a large rimmed baking tray. Drizzle the vegetables with the olive oil, balsamic, salt, pepper, nutmeg and few pinches of cayenne and toss everything together with your hands to coat. Roast in the upper third of the oven for 35 minutes until edges are browned.

While the vegetables roast, make your dressing. In a mini blender or processor, combine the horseradish, garlic, shallot, honey, white wine vinegar, olive oil, salt and pepper, herbs and creme fraiche, if using. Blend everything together to mix well. taste for salt and pepper and set aside.

As soon as the hot tray is out of the oven, add the beans onto the tray and toss everything together. Allow the vegetables to cool to room temperature. Add the pom seeds, arugula and a good drizzle or the dressing and toss everything to coat. Sprinkle with a little parmesan if you please.

This salad is served at room temperature, could be served cold as well if you chill the roasted vegetables. 

Recipe found at: http://www.sproutedkitchen.com/

Quinoa Cauliflower Patties

Ingredients:

• 1 cup quinoa
• 1 1/2 cups cauliflower florets
• 4 eggs
• 6 scallions, white and green parts
• 3/4 cup rolled oats
• sea salt and pepper
• 1 1/3 cup sheeps milk feta
• zest of one large or two small lemons
• 1/2 cup roughly chopped flat leaf parsley
• ghee, for cooking ( or butter)

Directions: 

Rinse the quinoa. Put the quinoa and 2 cups water in a medium pot. Bring it up to a boil, add a pinch of salt and pepper, turn it down to a simmer and cover and cook for 15 minutes. Fluff with a fork, turn off the heat, set the lid ajar to rest.

In a food processor, pulse the cauliflower until it resembles cous cous. About 10-15 times.

In a large bowl, whisk the 4 eggs together well. Add the cauli cous cous to the eggs. Back to the processor (it's fine if it still has cauli crumbles, leave them), add the scallions and oats and pulse a few times to roughly chop. Add this to the egg bowl along with the cooked quinoa. Add a generous pinch of salt and pepper, the crumbled feta, lemon zest, chopped parsley and stir to mix well. Let the mixture rest in the fridge for 30 minutes.

Warm a nub of ghee in a heavy bottomed skillet over medium high heat. Form the quinoa mixture into patties about 4'' wide and 1'' thick. Cook them for about 4 minutes on each side until just crisped, covering them after the flip to completely warm though. The patties will keep covered in the fridge for 3-4 days. 

Recipe found at: http://www.sproutedkitchen.com/home/2013/9/26/quinoa-cauliflower-patties.html

Pan-Roasted Romanesco Cauliflower with Peas

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 pounds baby Romanesco cauliflower, cut into 1/2-inch slices through the stem
• Coarse salt and freshly ground pepper
• 2 tablespoons fresh lemon juice
• 1 cup shelled fresh garden peas (from about 1 pound in pod) or 1 cup frozen peas, thawed

Directions

1. Heat oil in a large saute pan over medium-high heat. Place cauliflower, flat side down, in pan, and cook until golden on underside, about 8 minutes.
2. Flip cauliflower, and season with salt and pepper. Cook until tender and golden brown, about 3 minutes. Add lemon juice and peas, and cook until peas are tender. Serve immediately.

Recipe found at: http://www.marthastewart.com/904212/pan-roasted-romanesco-cauliflower-peas

Cinnamon Caramelized Cauliflower

Ingredients

• 2 1/2 cups cauliflower florets, cut small
• 5 pitted medjool dates
• 2 tablespoons almond butter
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• 2/3 cup water (more as needed)

Directions

• Blend dates, almond butter, cinnamon, salt, and water in a high speed blender (or a food processor) till smooth. If the mixture is super thick, add a few more tablespoons of water as you go.
• 2. Coat the cauliflower florets well in the date and cinnamon mixture: you want them drenched! Place on a Teflex-lined dehydrator sheet and dehydrate at 115 for 8-10 hours, or until dry and slightly crispy.
• Alternately, you can roast the cauliflower at 400 degrees Farenheit till it’s crispy on edges and tender on the inside (about 25 minutes). Enjoy!

Recipe found at: http://www.choosingraw.com/cinnamon-caramelized-cauliflower-a-delightful-raw-vegan-snack/

Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs

Ingredients

• Coarse salt and ground pepper
• 1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets
• 1 medium red onion, halved and cut into thin wedges
• 5 garlic cloves, peeled and halved
• 1/4 cup olive oil
• 4 slices white sandwich bread
• 12 ounces cavatappi or other short pasta
• 1/4 cup grated Parmesan, plus more for serving (optional)
• 1/4 cup fresh parsley, chopped

Directions

1. Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
2. Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
3. Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.

Recipe found at: http://www.marthastewart.com/312802/pasta-with-roasted-cauliflower-parsley-a?center=0&gallery=275272&slide=285750

Cauliflower and bacon gratin

 Ingredients:

• Unsalted butter, for dish, plus 60g, cut into 1cm pieces
• 3 slices day-old sourdough bread or 150g bread crumbs
• 180ml double cream
• 1 tsp plain flour
• 35g capers, rinsed and drained
• 225g streaky bacon, cooked until crispy and cut into 1cm pieces
• 110g grated Gruyere, divided
• Salt and freshly ground black pepper
• 450g cauliflower, trimmed and cut into florets
• Olive oil, for drizzling

Directions:

Cauliflower and bacon gratin

1) Place an oven rack in the centre of the oven. Preheat the oven to 180C/Gas 4. Butter a 20cm X 20cm casserole dish. Set aside.

2) In the bowl of a food processor, pulse the bread until it forms into crumbs.

3) In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 1 to 2 minutes.

4) In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 55g of the gruyere. Season with salt and pepper, to taste.

5) Bring a medium saucepan of water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain the cauliflower and toss with the cream mixture. Pour the cauliflower mixture into the prepared baking dish. Sprinkle with the bread crumbs and remaining cheese. 6) Drizzle with olive oil and bake for 35 to 40 mins until the cheese has melted and the top is golden brown.

Taken from Giada De Laurentiis: http://www.foodnetworkasia.com/recipes/cauliflower-and-bacon-gratin-454.html

Pasta with Cauliflower and Collards

Ingredients

• Coarse salt
• 3/4 pound short pasta, such as rigatoni or penne
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 large shallot, minced
• 1/3 cup dry white wine, such as Pinot Grigio
• 1 bunch collard greens, center ribs removed, leaves sliced crosswise
• Reserved roasted cauliflower, from Chicken with Cauliflower and Apples
• 1/2 teaspoon grated lemon zest

Directions

1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta.
2. Meanwhile, in a medium pot, heat oil over medium. Add shallot and cook, stirring occasionally, until soft, about 5 minutes. Add wine and cook until almost evaporated, about 5 minutes. Add collards and cook, stirring occasionally, until bright green and crisp-tender, 8 minutes. Add cauliflower, lemon zest, and pasta. Cook until cauliflower and pasta are hot, stirring and adding enough pasta water to create a thin sauce that coats pasta, about 4 minutes. Transfer to a serving bowl and drizzle with oil. Serve immediately.

Recipe found at: http://www.marthastewart.com/332308/pasta-with-cauliflower-and-collards?czone=food/produce-guide-cnt/produce-guide-winter&center=276955&gallery=286291&slide=214237

Roasted Garlic Cauliflower

Ingredients

• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated Parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Directions

1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Silky Cauliflower Soup

1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper

Directions:
Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.
Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.

Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot.
Add the Parmesan and stir until smooth.
Season, to taste, with salt and black pepper. Keep warm until ready to serve.

Recipe from David Lieberman
http://smittenkitchen.com/2006/09/the-fragile-cooking-ego/

Romanesco Cauliflower Pasta

Serves 6
1 head of romanesco cauliflower
2 shallots, minced
1/3 cup of dry white wine
1 pound of fresh linguini
3 tablespoons of fresh basil, finely chopped
1/3 pound of fresh mozzarella cheese, grated
2 tablespoons of olive oil
Salt and pepper

Cut the cauliflower in half, cut out the inner core and break off the pointy florets into 1 inch pieces.Put a large pan on medium-high heat and pour in the olive oil and heat up. Add the shallot and stir for a minute or two, then add the cauliflower. Continue to cook and stir for about 8 to 10 minutes uncovered until the florets start to brown.Start making the pasta. Add some salt and pepper to the cauliflower. Pour in the wine and deglaze the bottom of the pan by rubbing with a wooden spoon and stirring everything in the pan. Put the heat on low, cover and steam for about a minute until the cauliflower is tender. Add the basil. Remove the sauce from the heat and pour over the pasta. Sprinkle with the mozzarella cheese.

Spicy Indian Cauliflower

oil for frying
pinch of cumin seed
pinch of mustard seed
2 tsp minced ginger
3 cloves of garlic, chopped
1 onion, thinly sliced
1/2 tsp ground turmeric
1 medium cauliflower, cut into flowerlets
2 tsp red chili powder (or 3 chopped green chilis)
salt and pepper
chopped fresh cilantro (optional)

Heat the oil in a fry pan (about 2 to 3 tbsp) and add the mustard seed. When the seeds start to pop, add the cumin, ginger, garlic and onion. Stir fry for a few minute until the onion turns golden. Sprinkle ground turmeric and add the cauliflower. Stir fry for another 2 minutes to coat the vegetable. Add the chili powder or chilis, salt and pepper to taste.Cover the pan and cook until cauliflower is soft. Stir occasionally. Toss cilantro on top when ready to serve. This dish is best served with rice and a curry dish. You will not be disappointed!