Cauliflower

Cauliflower

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A cool weather crop, Cauliflower proves versatile, delicious, and nutritious. It also offers significant vegetable protein, vitamins A, B-complex, C, and E, as well as a variety of minerals.

How to Prepare:

Soak head upside down in cold, salted water to remove any hidden field pests. Remove tough outer leaves, rinse the cauliflower head, trim off any blemishes, and core the head for even cooking. The head may be left intact or cut into florets.

How to Store:

Cauliflower does not keep well. Stored cauliflower may take on a strong odor and flavor over time. Refrigerate fresh cauliflower in a plastic bag. It should remain fresh for 1 week, and still be usable for up to 2 weeks. For long-term storage, cauliflower can be frozen. Blanch 2-4 minutes, rinse under cold water to stop cooking process, drain, let dry, and pack into airtight containers such as zip-lock freezer bags. Cauliflower will not e firm when thawed and is best used in soups and stews.

How to Cook:

Cauliflower can be eaten raw, steamed, sauteed, cooked, pureed, or stir-fried.

Information adapted from From Asparagus to Zucchini

Recipes

Cauliflower and Caramelized Onion Tart

Ingredients

  • 1 small head of cauliflower (about 1 pound), cored, cut into 1-inch florets
  • 2-½ tablespoons olive oil, divided
  • 1 tablespoon truffle oil
  • 1 refrigerated pie crust
  • 1 large onion, halved lengthwise, thinly sliced
  • 1 tablespoon Dijon mustard
  • 2 large eggs
  • 1 (7- to 8-ounce) container mascarpone cheese (Italian cream cheese)
  • ½ cup whipping cream
  • ¼ teaspoon ground white pepper
  • Pinch of ground nutmeg
  • 1 cup grated Gruyère cheese
  • ¾ cup grated Parmesan cheese

Preparation

Position rack in center of oven; preheat to 425°F. Toss cauliflower with 1 tablespoon olive oil in large bowl. Spread on large rimmed baking sheet, spacing apart. Sprinkle with salt and pepper. Roast 15 minutes; turn florets over. Continue roasting until tender, about 25 minutes longer. Cool cauliflower, then thinly slice. Drizzle with truffle oil; toss. Reduce oven temperature to 350°F. Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Line pie crust with foil; fill with pie weights. Bake crust 20 minutes. Remove foil and pie weights; bake until crust is golden, about 5 minutes, pressing crust with back of fork if bubbles form. Cool crust. Maintain oven temperature.

Heat remaining 1-½ tablespoons olive oil in heavy large skillet over medium heat. Add onion; sprinkle with salt and pepper. Cook until onion is deep golden brown, stirring occasionally, about 40 minutes. Cool slightly. Brush bottom and sides of crust with mustard. Spread onion in crust. Arrange cauliflower evenly over. Set tart on rimmed baking sheet. Whisk eggs and next 4 ingredients in medium bowl. Stir in Gruyère. Pour mixture over filling in tart pan; sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes. Transfer to rack; cool 15 minutes before serving.

Recipe courtesy of Epicurious

 

Crispy Brown Rice “Kabbouleh”

Ingredients

  • 2 tablespoons dried currants
  • 2 tablespoons distilled white vinegar
  • ¾ cup short-grain brown rice
  • Kosher salt
  • Vegetable oil (for frying; about 2 cups)
  • 1-½ cups coarsely chopped cauliflower florets
  • ½ bunch small curly kale, ribs and stems removed, leaves coarsely chopped (about 2 cups)
  • ½ small English hothouse cucumber, finely chopped
  • 1 scallion, thinly sliced
  • ⅓ cup olive oil
  • 2 teaspoons Aleppo pepper or ½ crushed red pepper flakes
  • 2 teaspoons sumac (optional)
  • Freshly ground black pepper

Preparation

Combine currants and vinegar in a small bowl; let sit at least 2 hours and up to 1 day. Cook rice in a large saucepan of boiling salted water until tender, 45–50 minutes. Drain rice, return to pot, cover, and let sit 10 minutes. Spread out on a baking sheet; let dry out overnight in an unlit oven or on countertop. Fit a medium saucepan with thermometer and pour in vegetable oil to measure 2”. Heat over medium-high heat until thermometer registers 350°. Working in 4 batches, cook rice until golden and puffed, about 1 minute. Using a fine-mesh sieve, transfer puffed rice to paper towels to drain; season with salt and let cool.

Meanwhile, pulse cauliflower in a food processor until finely chopped. Transfer to a large bowl. Working in batches, pulse kale in food processor until finely chopped (be careful not to turn into a purée), adding to cauliflower as you go. Add puffed rice, currants with soaking liquid, cucumber, scallion, olive oil, Aleppo pepper, and sumac, if using; toss to combine and season with salt, black pepper, and more vinegar, if desired.

Recipe courtesy of Bon Appetit

 

Mediterranean Cauliflower Pizza

Ingredients

  • 1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • ¼ teaspoon salt
  • 2 Meyer lemons or 1 large regular lemon
  • 6 oil-packed sun-dried tomatoes, drained and coarsely chopped
  • ⅓ cup green or black olives, pitted and sliced
  • 1 large egg, lightly beaten
  • 1 cup shredded part-skim mozzarella cheese
  • ½ teaspoon dried oregano
  • Freshly ground pepper to taste
  • ¼ cup slivered fresh basil

Preparation

Preheat oven to 450°F. Line a pizza pan or rimless baking sheet with parchment paper. Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. Heat over medium-high, stirring frequently, until the cauliflower begins to soften slightly (but don’t let it brown), 8 to 10 minutes. Transfer to a large bowl to cool for at least 10 minutes. Meanwhile, with a sharp knife, remove the skin and white pith from the lemon(s) and discard. Working over a small bowl, cut the segments from the membranes, letting the segments drop into the bowl (remove seeds). Drain the juice from the segments (save for another use). Add tomatoes and olives to the lemon segments; toss to combine.

Add egg, cheese and oregano to the cooled cauliflower; stir to combine. Spread the mixture onto the prepared baking sheet, shaping into an even 10-inch round. Drizzle the remaining 1 teaspoon oil over the top. Bake the pizza until the top begins to brown, 10 to 14 minutes. Scatter the lemon-olive mixture over the top, season with pepper, and continue to bake until nicely browned all over, 8 to 14 minutes more. Scatter basil over the top. Cut into wedges and serve.

Recipe courtesy of Eating Well

 

Cauliflower Melts

Ingredients

  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • Medium head of cauliflower, cut into ½ -inch-thick slabs, possibly halved to make a total of 8 slabs
  • ½ cup golden raisins
  • ¼ cup white wine (optional)
  • ¼ cup shelled pistachios
  • 8-½ inch-thick slices sourdough bread
  • 4 ounces Comte or Manchego cheese, cut into 8 slices
  • 2 tablespoons chopped parsley

Preparation

Preheat the oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty. Set aside to cool but keep the oven on. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.

In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely. Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese. Bake until the cheese melts, 7 to 10 minutes. Top the toasts with chopped parsley and serve immediately.

Recipe courtesy of Epicurious

 

Cauliflower-Cashew Soup with Crispy Buckwheat

Ingredients

  • ½ cup olive oil, divided
  • 4 large shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 bay leaves
  • 2 teaspoons fresh thyme leaves
  • Kosher salt
  • ½ cup dry white wine
  • 1 large head of cauliflower, cored, cut into small florets, stem chopped, divided
  • ¼ teaspoon cayenne pepper
  • ¾ cup plus 2 Tbsp. cashews
  • 6 cups (or more) vegetable stock, preferably homemade
  • Freshly ground black pepper
  • 2 tablespoons buckwheat groats
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon paprika

Preparation

Heat ¼ cup oil in a large heavy pot over medium. Add shallots, garlic, bay leaves, and thyme; season with salt. Cook, stirring occasionally, until shallots are translucent, 6–8 minutes. Add wine, bring to a boil, and cook until reduced by half, about 4 minutes. Set ¾ cup cauliflower aside; add the rest to pot along with cayenne and ¾ cup cashews; season with salt. Cover pot, reduce heat to low, and cook, shaking pot occasionally, until cauliflower is fork-tender and vegetables have released all their water, 20–25 minutes (check occasionally to make sure vegetables are not browning; reduce heat if they are). Add stock and season with salt and black pepper. Bring to a boil, reduce heat, and simmer, partially covered, until cauliflower is falling apart, 20–25 minutes. Discard bay leaves. Remove from heat and let cool slightly.

Meanwhile, finely chop reserved ¾ cup cauliflower and remaining 2 Tbsp. cashews. Heat remaining ¼ cup oil in a small skillet over medium. Add cauliflower, cashews, and buckwheat; season with salt. Cook, stirring often, until cauliflower and cashews are golden brown and buckwheat is browned and crisp, 5–8 minutes. Remove from heat and stir in lemon juice and paprika. Let cool slightly. Working in batches if needed, purée soup in a blender until very smooth. Return to pot and reheat over medium-low, stirring and adding more stock to thin if needed (soup should be the consistency of heavy cream). Taste and season soup again if needed. Serve soup topped with toasted cauliflower-buckwheat mixture.

Recipe courtesy of Bon Appetit