Roasted Buddha Bowl It’s now March and after a few months of winter it appears I’m going crazy. Why? Well, you can now add roasted cauliflower to my list of strange-but-true late winter food cravings. Weird, I know. Cauliflower has never been high on my list of comfort food vegetables, but for some reason I just couldn’t get the idea of a creamy roasted cauliflower recipe out of my mind. I may have just lost half of you, but hear me out; if you’ve never been a fan of cauliflower (or broccoli) this just might be the recipe that changes your mind. To make this simple dish a meal, I roasted some chickpeas to go along with it. The temperature is slowly climbing here in Southern Ontario and like many of you, we’re anxiously awaiting spring’s arrival. Roasted Buddha Bowl Email, text, or print this recipe Yield: 3 servings For roasting and serving: For the dressing: 1. 2. 3. 4. 5. 6. 7. For nutritional info see: Buddha Bowl (without dressing) and Cashew Lemon Tahini Dressing.
cumin seed roasted cauliflower with yogurt I do this dreary thing every October where I decide on the first day that requires a scarf and a hustle in your step to keep warm that the long, gloomy descent into winter has begun and soon the world will be brown, gray and frozen and this will continue until April or beyond and I might as well stock up on some farro and root vegetables and climb into my igloo because that’s all there will be for a long time. I am clearly no fun at all, and also a little blind as I declare this while stepping over crinkly flame-throwers of leaves, while the sky is still fantastically blue and generally, without even have stepped through a farmers market. Because the markets? Are actually as pretty as they get all year, tables overflowing with everything from carrots to late summer squash, hearty greens, tiny pumpkins, marble-sized potatoes and great big globes of broccoli and cauliflower. It’s now or never to haul it home. The recipe is from Melissa Clark’s new cookbook, Cook This Now.
cauliflower and parmesan cake I used to make a lot of quiches and savory tarts. I still think they’re one of the food Greats; a delicious, buttery crust and almost any filling you can think of. With a salad of mixed greens and some crisp-tender green beans with flaky salt, I’m not sure I’ve ever needed anything else to fill out a meal. Oh wait, a glass of wine. Now that there is some Deb Meal Bliss. But as you know, things shift. If you’ve been hanging out in the comment sections lately, a dude named Ottolenghi has been coming up a lot. Earlier this month, I bookmarked this funny-named dish he calls a cauliflower cake, part of his ongoing campaign to give cauliflower, which he considers as versatile as the beloved potato, “some well-earned glory”. One year ago: Apple Cider DoughnutsTwo years ago: Molly’s Apple Tarte Tatin and Cranberry Walnut Chicken SaladThree years ago: Pumpkin Bread PuddingFour years ago: Winter Squash Soup with Gruyere Croutons Ottolenghi says serves 4 to 6, I’d say 6 to 8
Cauliflower Colcannon with Kale, Gruyère, and Roasted Garlic. My mother makes corned beef every year for Saint Patrick’s Day. She puts big hunks of it in the slow cooker and simmers it all day long with fat chops of potatoes, carrots, and green cabbage. And every year (every single year), she serves all that up with drop biscuits, tinted bright green with food coloring. Yes, every year she serves green biscuits — grass green biscuits. I kid you not. Mom, are you reading this? Shut up. Of course, while I have a particular affinity for all foods green (naturally green and sometimes… otherwise), due to my gluten-free diet, biscuits tend to make fewer appearances on my own dinner table. Enter the colcannon. Colcannon is one of those great Irish dishes that I discovered only just a few years ago. Oh, be quiet. I’ve made some substitutions here — cauliflower for the potatoes and kale for the cabbage. And, UGH, it’s so good. Cheers, Mom! Cauliflower Colcannon with Kale, Gruyère, and Roasted Garlic. For two to four. Ingredients: Method: Like this: Like Loading...
Spicy Cauliflower with Sesame Recipe Not everyone is a fan of the humble cauliflower. I get that. But we've enjoyed a good number of tasty cauliflower recipes together over the years, no? The inspiration for the recipe comes from Reza Mahammad's lovely cookbook, Rice, Spice and all Things Nice. Give this a try, even if you don't think you're much of a cauliflower fan. Also! And lastly, on a complete side note and unrelated to anything to do with cauliflower - I want to tell you about a new, secret-until-now section of my site. So...Let's say you have two favorite recipes from Deborah Madison's Vegetarian Cooking for Everyone, you can now share your thoughts here. While you can use the new library system to make note of favorite recipes from any of your cookbooks, I thought it might be fun to also casually focus on a single book for a couple weeks at a time. The system is new, and we're still finding a few little bugs. Feel free to adjust the spiciness to your liking. Prep time: 20 min - Cook time: 15 min Print Recipe
Cauliflower & Chicken Sausage Casserole Best Healthy Casseroles Contest I often feel that vegetables get short shrift in casseroles. Either they're drenched in cream, or thrown in as an afterthought to the pasta, the rice, and the cheese. Not so in this dish from Fiona in Texas, the final winner in our Best Healthy Casseroles recipe contest. In this dish, cauliflower is the star. Why I chose Fiona's casserole I am always trying to think of ways to use vegetables instead of starch or dairy in casseroles. Anyone can throw together some cream, starch, and three kinds of cheese and call it delicious. That's what Fiona does here. I made a few changes to Fiona's recipe, though. Fiona's Notes Why is this recipe so great? What makes this casserole health(ier)? Previous image Next image Cauliflower & Sausage Casserole Serves 4 to 6 as a main course Heat the oven to 350°F and lightly grease a 9x13-inch baking dish with olive oil. Cut the cauliflower head in quarters. Bring 3 quarts of water to a boil over high heat. Place a 10-inch sauté pan over medium-high heat.
The 10 best cauliflower recipes Whole roast cauliflower with cumin, sumac and lemon It's just a regular, humble, garden cauliflower, but there's something really exciting about seeing it come out of the oven whole. Think of this as an edible centrepiece to hack away at, cutting chunks off the main stem, throughout your meal. Serves 6 as a side 2 small cauliflowers (each about 500g), outer leaves removedExtra virgin olive oil½ tsp sumac ½ tsp ground cumin Lemon juiceA handful of parsley, choppedSea salt 1 Preheat the oven to 190C/375F/gas mark 5. 2 Roast for 45 minutes to an hour, but turn the temperature down if the cauliflowers start to get too dark. 3 Before serving, drizzle again with good quality olive oil and a fair squeeze of lemon, then scatter with parsley and a little more salt. Around the World in 120 Recipes by Allegra McEvedy (Conran Octopus, published in July) Pizza with cauliflower crust The aim with a root vegetable crust is to make something crispy that can be eaten by hand, without it falling apart.
Cauliflower Steak With Pancetta I'm all for simple, satisfying meals that get dinner on the table, but sometimes it's worth stepping up efforts to create an elevated, restaurant-style recipe at home. The key is finding a dish, like these elegant cauliflower steaks, that packs bang for its buck; there's no point to working hard for hard work's sake. Oftentimes this means stealing a technique (searing whole planks of cauliflower until mahogany brown and caramelized) rather than attempting to replicate an elaborate meal that's only practical with the aid of a kitchen full of prep cooks. Add a sauce that hits all the marks — salty (capers), savory (pancetta), sour (lemon juice), and sweet (golden raisins) — glossed with every restaurant's secret weapon (butter, lots of it), and the result is restaurant-worthy, even magical. Notes Don't have two 12-inch ovenproof skillets? Ingredients Directions Information Category Appetizers, Vegetables Yield Serves 4 as an appetizer
Dan Barber's Cauliflower Steaks with Cauliflower Purée recipe on Food52.com Author Notes: There are plenty of cauliflower steaks out there on the internet, but we're partial to this recipe from farm-to-table genius Dan Barber -- true to his mission, it's the fullest celebration of cauliflower's talents. Barber uses every part of the buffalo, as they say, and adds almost nothing to distract you. He brings together the nutty crisped edges you get from roasting, and the unearthly creaminess of a purée (whipping up cauliflower's natural pectin turns it creamy even without dairy). Recipe adapted from Bon Appétit (February 2008). (less)Author Notes: There are plenty of cauliflower steaks out there on the internet, but we're partial to this recipe from farm-to-table genius Dan Barber -- true to his (…more) - Genius Recipes Serves 2 One 1 1/2-pound head of cauliflower 1 1/2 cups water 1 cup whole milk 2 tablespoons vegetable oil plus more for brushing Salt and freshly ground pepper Heat oven to 350°F. This recipe is a Community Pick!
Moroccan Mint Roasted Vegetables Recipe I was on the first flight of the day from Paris to Marrakesh. A full airplane heading south-west, three hours from tarmac to tarmac. Now, I'm not sure if it's just this time of year, but when you look out the window on final approach to Aéroport Marrakech Ménara, you're smacked with pink. The boxy buildings, the desert, the soft winter sunlight filtering through the dusty landscape - it all takes it's cue from a salmon shades of earthy pink. And you're greeted with thousand subtle variations of it. I'm sure some of you are curious about why I was in Morocco. So, these shots here are just off my little digital camera, I'll scan some of the instant film shots to share soon. I suspect some of the quiet moments will be the ones that will stay with me. A couple notes about the roasted vegetables. As I mention in the main post, I used a mix of what looked good and seasonal at my local market here, but feel free to mix it up a bit. Preheat your oven to 425F / 220C. Serves 4. Print Recipe