creamy cauliflower soup

prep time:  15 minutes
cook time:  45 minutes
servings:  4

ingredients:
1 sweet onion - finely diced
4 - 5 tablespoon olive oil
3 tablespoon unsalted butter
1 large head of cauliflower - chopped into small florets
3 cups vegetable broth
1 cup water
1/2 cup whole milk
1/4 cups capers - patted dry
salt
pepper
1/4 cup chopped chives

steps:
1.  heat a large pot over medium heat.  add 1 tablespoon olive oil and 1 tablespoon butter, then add onions with a pinch of salt.  stir to coat and cook until softened, about 5 minutes.  add in all but 1/2 cup of chopped cauliflower, and vegetable stock, then cover and cook for 20 - 25 minutes until softened.  a few times during cooking, use a spoon to press down and break apart or mash the cauliflower.

2.  while cauliflower is cooking, combine the chives with 3 - 4 tablespoons olive oil in a blender or food processor and blend until totally smooth.  if needed, strain the oil through a mesh strainer. 

3.  heat a small skillet over medium-high heat and add 1 - 2 teaspoons olive oil.  add capers and shake the pan, tossing for 1 - 2 minutes until crispy and fried.  place on a paper towel lined plate.  set aside.

4.  preheat oven to 435.  toss 1/2 cup cauliflower in olive oil and salt and pepper to taste.  place cauliflower on a baking sheet and roast for approximately 40 minutes. 

5.  once the cauliflower is soft, pour the mixture into a large bowl.  add the water and puree until smooth.  work in batches if needed. 

6.  heat over low heat, stirring in milk and remaining butter.  season with salt and pepper to taste, then garnish with capers, roasted cauliflower, and chive oil.

- how sweet it is

winter vegetable soup with butternut squash and cauliflower

prep time:  20 minutes
cook time:  30 minutes
servings:  4

ingredients:
2 teaspoons olive oil
1 medium onion - chopped
2 cloves garlic - minced
1 carrot - cut into thin half-circles
1/4 teaspoon dried chile flakes
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 tablespoon tomato paste
3/4 pound diced butternut squash
1/2 pound diced cauliflower
1 3/4 cups vegetable broth
2 bay leaves
1/4 cup minced italian parsley
salt
pepper

steps:
1.  heat olive oil in a large saucepan set over medium heat.  add the onion and cook, stirring occasionally, until the onion just starts to soften, about 5 minutes.

2.  add the garlic, carrots, dried chile flakes, thyme, and salt.  cook until the vegetables are tender, about 5 minutes.  stir in the tomato paste and cook for an additional minute. 

3.  stir in the butternut squash, cauliflower, vegetable broth, water, and bay leaves.  bring to a boil, then reduce to a simmer, partially cover the saucepan and cook until the squash and cauliflower are tender, 15 - 20 minutes. 

4.  let the soup cool for 10 minutes, then transfer 2 cups of the soup to a blender.  puree until almost smooth, then stir the mixture back into the soup. 

5.  stir in the parsley, add salt and pepper to taste.

- cookin' canuck

spicy mussles with cauliflower, basil and lime

prep time:  tbd
cook time:  tbd
servings:  2

ingredients:
1/2 small head cauliflower
2 tablespoons olive oil
2 small shallots - peeled and thinly sliced
2 small red thai chiles or other hot red chiles - seeded and finely chopped
2 large garlic cloves - thinly sliced
salt
2 pounds mussels - scrubbed
1/2 cup torn basil leaves
juice of 1 lime + more as needed
crusty bread

steps:
1.  cut the cauliflower into small 1/2-inch florets; dice the stems

2.  in a large pot over medium heat, warm the oil.  add the cauliflower, shallots, chiles, garlic and large pinch kosher salt.  cook, stirring occasionally, until cauliflower is crisp-tender, about 5 minutes.

3.  add the mussels to the pot.  cover and cook over medium-high until most mussels have opened, 7 - 10 minutes.  discard any unopened mussels.

4.  stir in basil and lime juice.  season with salt.  serve immediately, with crusty bread.

- new york times, october 2013

creme of roasted cauliflower, salted anchovy and marinated cavolo nero crostini

prep time:  tbd
cook time:  tbd
servings:  tbd

creme ingredients:
1 small cauliflower
2 twigs thyme
1/2 cup olive oil
salt
pepper

crostini ingredients:
1 loaf of sourdough bread
1 clove garlic - peeled
olive oil
salt
1 fillet of salted anchovy per crostini
head of cavolo nero - blanched
garlic gremolata (finely chopped garlic, fried on high heat while slowly stirring until golden brown and dried on a towel)

creme steps:
1.  clean the cauliflower and slice it into equal parts.  place into a baking dish with a bit of water (just enough to coat the base of the cauliflower) and add the thyme.  cover with aluminum foil.  put the baking dish in a 375 oven for about 20 minutes until the cauliflower is soft.  blitz the cauliflower in a food processor and slowly drizzle in the olive oil until a smooth creme forms.  season with salt to taste.

crostini steps:
1.  slice the sourdough bread into the shape you want.  put some olive oil on the bread.  toast until crispy under the broiler (about 2 minutes on each side).  take care that the bread is crispy on the outside but not completely dry on the inside.

2.  when the bread is crispy, scrape the cloves of garlic over it.  spread the cauliflower creme over the crostini.  portion the anchovy together with the cavolo nero on top.  finish with a little bit of salt, pepper, a sprinkle of olive oil and the gremolata.

- goop, october 2013

cauliflower-stuffed meatball ragout in spicy tomato sauce

prep time:  45 minutes

cook time:  50 minutes

servings:  4 - 6

meatball ingredients:

6 cups olive oil or vegetable oil for frying

1 medium-sized head cauliflower

1 1/2 pounds ground beef

1 small onion - finely chopped

1/2 teaspoon ground cinnamon

1/2 cup chopped fresh parsley leaves

1 1/2 teaspoon tabil 

1 teaspoon salt + more for seasoning

1/2 teaspoon pepper + more for seasoning

2 large eggs - beaten

flour

sauce ingredients:

1/4 cup olive oil

2 tablespoons tomato paste

1 cup water

1 1/2 teaspoon harisa

1/2 teaspoon ground red chili

meatball steps:

1.  preheat frying oil in a deep fryer or 8-inch deep saucepan to 327 degrees.  bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes.   drain well and break into small florets.

2.  place the meat, onion, cinnamon parsley, tabil, salt and pepper in a food processor and process until well blended.  remove to a bowl.

3.  place some flour in a bowl.  have a bowl of water handy to keep your hands wet while making meatballs.  flatten a lemon-sized portion of meat into a thin patty and wrap the patty around a cauliflower floret to completely enclose.  form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.

4.  cook the meatballs in oil until golden, about 4 minutes, without crowding the fryer.  remove with a slotted spoon to a paper towel to drain.

sauce steps:

1.  heat the olive oil over medium-high heat in a large saucepan.  dissolve the tomato paste in the water and add to the pan along with harisa and red chili.  add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes.  add a little water to re-hydrate sauce if it dried out before that time.  serve meatballs covered in sauce.

- food network

cauliflower soup with losbster dumplings

prep time:  20 minutes
cook time:  50 minutes
servings:  6 - 8

lobster dumplings ingredients:
1 1/2 cup white bread crumbs
1/2 tablespoon softened butter
1 egg beaten
2 teaspoons chopped tarragon
1/2 cup chopped cooked lobster meat (see below)
salt
pepper

soup ingredients:
4 ounces butter
4 tablespoons shallots - minced
1 head cauliflower - greens removed, head cut into small pieces
salt
6 cups chicken stock
lobster dumplings
1 cup heavy cream
1 pinch nutmeg
3 1 1/2-pound whole lobsters - cooked, meat removed from shell, 1/2 cup tail meat reserved for dumplings and remaining tail meat sliced into rounds
1 tablespoon truffle oil

lobster dumplings steps:
1.  mix all ingredients together and roll into small firm balls about 1/2-inch in diameter.

soup steps:
1.  heat butter in a large saucepan over low heat.  add shallots and cauliflower and season with salt.  saute the cauliflower until it begins to lightly caramelize and become tender.  add stock and simmer for 20 minutes or until vegetables are completely soft.

2.  puree mixture until smooth in a blender.  add the heavy cream and nutmeg and bring the soup to a simmer.

3.  add the dumplings and poach them in soup for 3 0 5 minutes.  check your seasoning and remove from heat.

4.  in a soup bowl place the lobster meat and 1 claw in center and pour 8 ounces of soup and dumplings on top and drizzle with truffle oil.

- food network

baked salmon, cauli and capers

prep time:  tbd
cook time:  tbd
servings:  2 adults, 1 child and 1 baby


ingredients:
6 tablespoon extra virgin olive oil
3 salmon steaks
1 cauliflower - sliced into rounds
1/4 teaspoon fine sea salt
1 red onion - thinly sliced into rings
4 tablespoon small capers in salt or brine - drained and rinsed
3 garlic cloves - finely chopped
4 tablespoon chopped parsley leaves
freshly ground black pepper
2 cups cooked brown rice to serve

steps:
1.  preheat the oven to 400 degrees and grease a large baking tray with 2 tablespoons of the oil.  arrange the salmon and cauliflower in a single layer on the bottom of the baking tray and drizzle the remaining oil over the top.  sprinkle with the salt and season with pepper.  top each salmon steak with 1/3 of the onion rings.

2.  bake for 15-20 minutes until the cauliflower is tender and browned around the edges and the salmon is opaque and cooked through.  serve hot with the capers, garlic and parsley sprinkled over the top, and with the cooked brown rice.

for 6-9 month-old infants:  salmon & cauliflower purée:

1.  remove the skin and any bones from 1 3/4 ounces of the salmon.  transfer to a greased baking dish, add 6 cauliflower florets and bake as above for 20 minutes until the salmon is opaque and completely cooked through and the cauliflower is completely soft.  transfer to a blender and add 3 tablespoons water.  blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth.  serve warm.

for 9-12 month-old infants:  baked salmon & vegetables :

1.  remove the skin and any bones from 1 3/4 ounces of the salmon.  transfer to a greased baking dish, add 6 cauliflower florets and 1 onion ring and bake as above for 20 minutes until the salmon is opaque and completely cooked through and the vegetables are completely soft.  transfer to a blender and add 3 tablespoons water.  pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée.  serve warm.

- goop, january 2012

cauliflower soup

prep time:   tbd
cook time:  tbd
servings:  tbd

ingredients:
1 head of cauliflower
2 carrots
1 large yellow onion
3 tablespoons unsalted butter
6 cups chicken stock
4 tablespoons flour
3 cups milk
1/4 cup sour cream
2 bay leaves
2 teaspoons parsley
1/4 teaspoon pepper
salt

steps:
1.  finely chop the onion and carrots, set aside.  half the head of cauliflower and remove the florets, then cut them into smaller pieces.  place all of the cauliflower into a separate bowl. 

2.  melt 2 tablespoons butter in a large soup pot.  add the chopped onions and carrots and allow to cook for 5 minutes.  add the cauliflower, chicken stock, bay leaves, parsley and pepper.  stir to combine.  cover and bring to a boil over medium heat then reduce to simmer for 25 - 30 minutes.

3.  meanwhile, whisk the flour and milk together in a bowl.  in a medium saucepan melt 1 tablespoon butter, then add the flour mixture.  bring to a boil over medium heat, whisking constantly.  once it boils, remove from the heat and continue to whisk for  few more minutes as it sets.  add the flour mixture to the soup and combine.  simmer for 5 more minutes.  remove from heat and add sour cream and salt to taste.

- design cursh blog

chicken and vegetable paella

prep time: tbd
cook time:  tbd
servings:  tbd

ingredients:
1/4 cup olive oil
3 cups diced seasonal vegetables (green beans, zucchini, baby squash, cauliflower)
1 cup seasonal mushrooms
2 pouns chicken legs and thighs - cut up
1 tablespoon chopped fresh garlic
1 cup grated fresh tomato
saffron
4 cups water
1/2 cup dry white wine
1 teaspoon pimenton
2 cups spanish bomba or calasparra rice

steps:
1.  heat the olive oil in a 15-inch paella pan over medium-high heat.  once hot, sear the vegetables until they are a nice brown color.  remove vegetables from the pan and reserve.

2.  add the chicken in small batches to the pan and sear until skin is golden and crisp.  remove the chicken and reserve.

3.  add the chopped garlic and cook for 2 minutes.  stir in the grated tomato and cook for 1 minutes making sure to scrape up all the browned bits from the chicken.  pour in the wine and let reduce by half, about 2 minutes.

4.  return the vegetables and chicken to the pan and pour in the water.  allow the mixture to boil for 2 mintues to flavor the water.  then stir in the rice.  season to taste with salt and boil for 10 minutes.  do not stir the rice again as this can cause the rice to cook unevenly.

5.  crumble a pinch of saffron across the top of the paella and sprinkle the pimenton evenly.  do not stir the rice.  cook for another 5 minutes.  remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 mintues before serving.

- good, february 2012

cauliflower pizza crust

prep time:  tbd
cook time:  30 minutes
servings:  tbd

ingredients:
1 head cauliflower
1 1/2 - 2 cups shredded mozzarella
2 eggs - beaten
1 teaspoon crushed garlic
1/2 teaspoon italian herbs

steps:
1.  "rice" the cauliflower by taking a fresh head, chop into small chunks and pulse through a food processor until it looks like grain. do not over-do it or it will puree. or grate the whole head with a cheese grater if a food processor is not available.

2.  place "rice" in a microwavable bowl and microwave for 8 minutes (no water is added).

3.  preheat oven to 400 degrees.  mix all remaining ingredients together.  cover a cook sheet with tin foil (to ensure it doesn't stick the tin foil may need to be sprayed with cooking oil) and spread the cauliflower mixture over it based on your thickness preference.

4.  bake for 10 minutes at 400 degrees.  lower to 350 degrees and bake for another 20 minutes.

- diary of a modern matriarch blog

lemon chicken

prep time:  15 minutes
cook time:  10 minutes
servings:  6

ingredients:
1 tablespoon chopped garlic
2 tablespoons plus 1 teaspoon olive oil, separated
3 cups low-fat, reduced-sodium chicken broth
2 tablespoons freshly squeezed lemon juice
2 teaspoons water
2 teaspoons cornstarch
1/2 cup cauliflower puree
1 tablespoon chopped parsley (optional)
2 large egg whites
1 large egg
1 cup whole-wheat flour
1/2 teaspoon salt
1 teaspoon garlic powder
6 boneless, skinless chicken breast cutlets (about 2 1/4 pounds)

steps:
1.  in a heavy-bottomed saucepan over medium heat, sauté the chopped garlic in 1 teaspoon of the olive oil until it begins to turn golden brown. add the chicken broth, turn the heat to high, and reduce by half, about 8 minutes. add the lemon juice.

2.  in a small bowl, combine the water and cornstarch. slowly stir the cornstarch mixture into the boiling chicken broth. the mixture will thicken quickly. add the cauliflower puree. sprinkle in parsley, if desired. cover to keep warm and set aside.

3.  meanwhile, begin heating the remaining 2 tablespoons of olive oil in a large heavy-bottomed skillet over medium heat. whisk the egg whites and egg in a shallow bowl. combine the flour, salt, and garlic powder on a large plate. dredge each chicken cutlet in the seasoned flour and then dip in the egg mixture. drop the cutlets directly into the heated skillet. sauté 4 to 5 minutes per side, until the chicken is golden brown and cooked through. add the lemon sauce and cook 2 to 3 minutes more to combine flavors. serve.
 
- goop, november 2010

cauliflower rice

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
1 large sized cauliflower
3 tablespoons yeast flakes
2 teaspoons apple cider vinegar
2 teaspoons extra virgin olive oil
salt

steps:
1.  grate the cauliflower with a cheese greater.  mix with the yeast flakes and stir in apple cider vinegar and olive oil.  salt to taste.

- goop, january 2011

cauliflower neapolitan

prep time:  tbd
servings:  4

ingredients:
1/2 small onion
1/2 head cauliflower
2 tablespoons fresh lemon juice
1/4 teaspoon salt
pinch pepper
1/3 cup olive oil
2 tablespoons chopped parsley
1/2 teaspoon drained capers

steps:
1.  thinly slice onion; set aside.  rinse core and cut cauliflower into 1-inch florets; place in large saucepan of boiling water.  cook uncovered for 5 minutes after water returns to boiling.  drain cauliflower; rinse under cold running water until cauliflower is completely cooled.  drain well and pat dry.

2.  whisk lemon juice, slat and pepper in medium blow  whisking continuously, add oil in slow steady stream and whisk until oil is thoroughly blended.  add onion, parsley and capers; stir to mix well.  stir in cauliflower

3.  serve at once or refrigerate, covered, up to 3 hours.

- from the worst italian cooking class ever (but the recipes are good)