As I meander along the 317, past large tree lined hills full...
Roasted Cauliflower with Garlic and Almonds
- 1 head Cauliflower
- 2 Tbsp. Butter
- 1 Tbsp. Olive oil
- 3 strips bacon, chopped
- 2 shallots (or 1 leek), chopped finely
- 2 garlic cloves, crushed
- 1/3 cup almonds, slivered
- 2 Tbsp. Fresh parsley, chopped
- 1/4 cup Fresh grated Parmesan
- Fresh ground pepper to taste
Preheat oven to 375F. Blanch cauliflower in lightly salted boiling water for 2 minutes, and then drain well. Transfer to a shallow, ovenproof dish, and set aside.
Heat the butter and olive oil in a small saucepan over medium heat. Stir in the shallots (or leeks) and garlic, and cook for 5 minutes more, until softened. Add the almonds, sauté until golden, and then stir in the parsley.
Spoon the almond mixture on the cauliflower, scatter the Parmesan evenly over top, and season with pepper. Bake for 12 – 15 minutes, until the cauliflower is just tender and the topping golden.
Source: Luckett, The Greengrocer’s Kitchen.
Cream of Cauliflower Soup
- 1 1/2 lbs. Cauliflower, cored and trimmed
- 1 small carrot, sliced
- 3 cups Chicken or Vegetable Broth
- 1/3 cup long-grain rice
- 2 cups milk
- 1 Tbsp. lemon juice
- 1/4 tsp. nutmeg
- 1/4 tsp. cayenne pepper
- 1/2 cup whipping cream
- Sea salt
- Fresh chive or scallions (optional)
Cook the cauliflower in at least 3 quarts of boiling water for 2 minutes. Drain. Cut or break the cauliflower into flowerets.
Place the cauliflower in a medium saucepan. Add the carrot and the broth. Heat to boiling. Stir in the rice and reduce the heat. Simmer, uncovered, 30 minutes.
Place half the cauliflower mixture into the container of a processor or blender with 1 cup of the milk. Process until smooth being very careful, as hot liquid will expand. Transfer the mixture to a medium saucepan. Repeat the process with the remaining cauliflower mixture and milk. Add this to the saucepan. Add the lemon juice, nutmeg, cayenne pepper, cream, and salt to taste. Place over medium-low heat until warmed through. Do not boil. Serve garnished with chive or scallions if desired. Serve 6.
Source: Greene, Greene on Greens.
Steamed Cilantro Cauliflower Recipe
This tasty cilantro cauliflower recipe from Nouveau English cookery features steamed cauliflower smothered in a butter-fried cilantro sauce – great with roasted or barbecued meats.
- 4 tbsp. butter
- 1 tbsp. cilantro, finely chopped
- 1 tsp. salt
- 1 tsp. black pepper
- 1 lb. cauliflower florets
Steam cauliflower for 20 minutes until tender. Meanwhile, melt butter in a pan. Add cilantro, salt and black pepper. Simmer for 4 minutes until cilantro has turned dark green.
Remove cauliflower from pan. Empty out water and put cauliflower back in cooking pan. Pour on cilantro mixture. Toss to mix and serve hot in a serving dish. Serve hot with beef or chicken, roasted or barbecued.
Organic Marinated Cauliflower
- one head organic cauliflower
- extra virgin olive oil
- vinegar (red wine or balsamico)
- spring onions
- salt, pepper, sugar
Divide the cauliflower into florets and cook “al dente” (I use a pressure cooker, low setting for five minutes). Set aside to cool until barely lukewarm.
In the meantime, make a vinaigrette from vinegar, oil, a teaspoonful of mustard, salt, pepper and a pinch of sugar. Chop the spring onions and add to the vinaigrette.
Add the vinaigrette to the cauliflower, toss and leave it to marinate for at least two hours (overnight is fine, even one or two days if kept cool).
This can be eaten as an appetizer or as a light meal with a slice of bread.
Preparation time: 15 min plus some hours marinating
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