Saturday, January 28, 2012

Cauliflower Recipes

It will be available briefly in the spring and fall (we hope), it is beautiful and delicious. Raw in salads, steamed or battered and fried with other veggies or roasted in olive oil and parmesan, most of my personal consumption of cauliflower is pretty simple but what follows are a few different ideas. Enjoy!

Cauliflower Curry


  • 1/2 cup uncooked brown rice
  • 2 cups cauliflowerets
  • 1/2 medium onion, chopped
  • 1/2 large carrot, diced
  • 1 garlic cloves, minced
  • 1 teaspoon vegetable oil
  • 1 teaspoon minced fresh gingerroot
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/2 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 1/2 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup fresh or frozen peas


  1. Cook the rice according to package directions. Set aside and keep warm. Place cauliflower in a saucepan; cover with water. Bring to a boil; cook for 5 minutes. Drain and set aside.
  2. In a large skillet, saute onion, carrot and garlic in oil until tender. Stir in the ginger, curry, salt and cloves if desired. Add the beans, tomatoes, peas and cauliflower. Cook and stir for 5 minutes or until heated through. Remove from the heat. Serve over the rice.
Mashed Cauliflower


  • 1 medium head cauliflower, cut into florets
  • 1/4 cup fat-free milk
  • 2 tablespoons canola oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper


  1. Place cauliflower in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly.
  2. Place the milk and oil in a blender or food processor. Add the cauliflower, salt and pepper; cover and process until blended. Transfer to a bowl. Serve immediately. 
Broccoli and Cauliflower Satay
  • 24 broccoli florets, (about 10 ounces)
  • 24 cauliflower florets (about 10 ounces)
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced fresh ginger, or ginger juice (see Note)
  • 1 tablespoon smooth natural peanut butter
  • 1 clove garlic, minced
  • 1 teaspoon hot Madras curry powder
  • 1/4 teaspoon salt
  1. Bring a large saucepan of water to a boil over high heat. Add broccoli and cauliflower; cook until tender-crisp, about 3 minutes. Drain; rinse under cool water.
  2. Whisk soy sauce, vinegar, oil, ginger (or ginger juice), peanut butter, garlic, curry and salt in a large bowl until smooth. Add the florets; gently toss to coat. Let marinate at room temperature for at least 2 hours or cover and refrigerate for up to 1 day.
  3. To serve, thread 2 broccoli and 2 cauliflower florets onto each skewer. (Reserve marinade.) Arrange the skewers on a platter in a single layer and drizzle with the marinade.

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