Roasted Cauliflower Bisque

INGREDIENTS

1    head cauliflower, cut to small florets

3    tablespoons olive oil

2    teaspoons garlic powder

½   teaspoon ground nutmeg

2    tablespoons butter

1    medium onion, chopped

3    cloves garlic, minced

2    tablespoons all-purpose flour

2    cups chicken broth or dry white table wine

2    cups 2% fat milk

1    tablespoon dry Sherry or equivalent

METHOD

Preheat the oven to 350 F. Place the cauliflower into a large bowl and drizzle the olive oil over the florets, mixing to coat all of them. Sprinkle the garlic powder over the cauliflower, mixing to coat. Sprinkle the nutmeg over the cauliflower. Place the cauliflower on a rommed baking sheet and bake for 8 to 10 minutes until golden brown, checking occasionally to avoid any burning. Remove from the oven – turn it off – and set aside.

In a large sauce pan, melt the butter over medium-high heat and add the onions. Cook until they become translucent and add the garlic. Cook for 1 minute. Gradually add the flour, mixing it with the butter and on ions. Slowly whisk in the broth and milk until the flour is completely absorbed.

Bring to a boil, stirring constantly, until the mixture thickens, 3 to 4 minutes. Reduce the heat to low and mix in the cauliflower and sherry. Working in batches if necessary, place the soup in a food processor or a blender and process to a smooth puree. Return to a clean sauce pan over low heat to re-warm and serve with garnish if desired.

Based on a recipe from All Recipes  magazine

Cauliflower and Fennel

INGREDIENTS

1    head cauliflower
2    medium fennel bulbs

1    cup white table wine

2    tablespoons sherry or vermouth

1    tablespoon olive oil

2    tablespoons fennel fronds, chopped

1    tablespoons white wine vinegar

2    tablespoons Dijon style mustard

1    tablespoon honey

METHOD

Cut the leaves and stem from a head of cauliflower and slice it into ½ inch slices from florets to the base. Set the two outside pieces aside. Divide the flat slices into 3 to 4 pieces each and keep the outside slices and any loose florets for another meal.

Cut the fronds and stems off of the fennel bulbs and slice the bottom ¼ inch of the bulb off, removing the outer most layer. Retain some of the fronds and slice the bulb into ¼ inch slices top to  bottom. Cut these slices in half crosswise.

Heat a large skillet over medium heat and add the wine and sherry, cauliflower and fennel. Cover and braise the vegetables until they are tender-soft and slightly browned, about 10 to 12 minutes, stirring occasionally. If the pan becomes dry. add ¼ cup dry white wine at a time. Remove the vegetables with a slotted spoon to a serving dish.

While the vegetables are cooking, add the oil, fronds, vinegar, mustard and honey to a food processor and process to a puree. When the vegetables are done, serve them drizzled with the honey-mustard sauce.

Adapted from a recipe in Cooking Light magazine

Kale Cauliflower Casserole

INGREDIENTS
1    small head cauliflower, cut to florets
1    tablespoon olive oil
1    medium leek, sliced lengthwise, sliced small crosswise
2    tablespoons butter, divided
1    bunch Lacinato kale, deveined, roughly chopped*
1    cup whole or 2% milk
2    tablespoons sour cream
½   cup grated white cheese
¼   teaspoon ground nutmeg

METHOD

Grease the sides and bottom of a 3 quart baking dish. Steam the cauliflower until crisp-tender, about 6 to 7 minutes. Also grease an edged baking dish and place the steamed cauliflower on it. Broil on high until the cauliflower begins to brown, about 6 to 8 minutes. Remove and set aside. Preheat the oven to 350 and move the oven rack to the middle of the oven.

In a large skillet over medium high heat, add 1 tablespoon of olive oil. When the oil is hot, add the chopped leeks and cook for 5 to 6 minutes until soft... Place into the baking dish. Add 1 tablespoon of butter and half of the chopped kale. Stir and cook until the kale is well wilted and tender. Remove to the baking dish and repeat with the second tablespoon of butter and the remainder of the kale.

In a medium bowl, whisk together the milk, sour cream, cheese and nutmeg. Pour into the baking dish and mix well with the leeks and kale. Add the reserved cauliflower to the baking dish and mix into the other vegetables. Place the casserole into the oven and cook for 25 minutes. Remove to cool slightly before serving.

*NOTE: Can also use spinach or Swiss chard

Based on a recipe from the Food Network by James Deen

 

Kale Cauliflower Casserole

INGREDIENTS
1   small head cauliflower, cut to florets
2   tablespoons olive oil, divided
1   medium leek, sliced in half lengthwise, sliced small crosswise
4   tablespoons butter, divided
1   bunch Lacinato kale, de-veined, roughly chopped
1   cup whole or 2% milk
½  cup sour cream
¼  cup grated Parmesan cheese
1/8  teaspoon ground cloves

METHOD

Grease the sides and bottom of a 3 quart baking dish. Steam the cauliflower until crisp-tender, about 6 to 7 minutes. Oil an edged baking dish with 1 tablespoon of olive oil, place the steamed cauliflower on the baking dish and broil on high until the cauliflower begins to brown, about 6 to 8 minutes. Remove and set aside. Preheat the oven to 350 and move the oven rack to the middle of the oven.

In a large skillet over medium high heat, add 1 tablespoon of olive oil. When the oil is hot, add the chopped leeks and cook for 5 to 6 minutes until soft and beginning to brown. Place into the baking dish. Add 1 tablespoon of butter and half of the chopped kale. Stir and cook until the kale is well wilted. Remove to the baking dish and repeat with the second tablespoon of butter and the remainder of the kale.

In a medium bowl, whisk together the milk, sour cream, cheese and cloves. Pour into the baking dish and mix well with the leeks and kale. Add the reserved cauliflower to the baking dish and mix into the other vegetables. Add the remaining butter as slices on the top of the casserole and place into the oven. Cook for 30 minutes and remove to cool slightly before serving.

Based on a recipe from the Food Network by James Deen

Brown Rice Pilaf

INGREDIENTS
1   cup brown rice
3   cups water
2   tablespoons olive oil
4   green onions, chopped, white and green parts
½  cup diced red bell pepper
3   cups sliced and chopped Crimini mushrooms
¼  cup water
3   tablespoons chopped pecans
½  teaspoon salt

METHOD

Cook the brown rice in the 3 cups of water until soft, about 45 minutes. Meanwhile, bring the olive oil up to medium heat in a medium skillet, swirling to coat. Add the onions, bell peppers and mushrooms and simmer for 5 to 6 minutes or until tender, stirring occasionally. Add the water and scrape up any brown bits from the bottom of the pan. Remove from the heat until the rice is cooked.

When the rice is cooked, add it, the pecans and the salt to the skillet. Stir and continue to cook until heated through. Serve immediately.

Moroccan Lentil Soup

INGREDIENTS
2    tablespoons olive oil
1    cup chopped white onion
1    cup chopped carrots
3    cloves garlic, minced
½   teaspoon ground cumin
½   teaspoon ground coriander
½   teaspoon ground turmeric
1    pinch cinnamon
3    cups low sodium chicken or vegetable broth
1    cup water
1    cup dry lentils
1 ½ cups chopped cauliflower
1    can (14 ounces) diced tomatoes with juice
2    cups chopped spinach or 5 ounces frozen, thawed
2    tablespoons dried cilantro
1    tablespoon lemon juice or ½ prepared lemon, chopped

METHOD

Heat the olive oil in a large sauce pan over medium heat and add the onions and carrots. Cook the vegetables, stirring, for 10 minutes or until the carrots are softened. Add the garlic and cook for 1 minute. Add the spices and continue to cook for 1 minute until they become fragrant.

Add the broth, water, and lentils. Bring to a boil, reduce the heat to a simmer, cover and cook until the lentils are tender but not mushy, about 45 to 55 minutes.

Add the cauliflower, tomatoes, spinach, cilantro and lemon and continue to cook until the spinach is wilted and soft, about 4 to 5 minutes. Remove from the heat and serve with crusty bread and a green salad for dinner for 4 or as a soup for 6 to 8

Roasted Parmesan Cauliflower

INGREDIENTS
½   head cauliflower, cut in to small florets (3 cups
2    tablespoons butter
2    tablespoons all-purpose flour
1    cup low fat (2%) milk
2    cloves garlic, minced
½   teaspoon red pepper flakes
½   cup grated Parmesan cheese
¼   teaspoon grated nutmeg
2    teaspoons lemon juice
¼   cup dry bread crumbs

METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 9 inch square baking dish.
Bring a large sauce pan of water to a boil over high heat and blanch the cauliflower for 2 minutes. Drain, run cold water over the cauliflower, and set aside to cool for 5 minutes.

In a large skillet over medium-low heat, melt the butter and add the flour, whisking to combine and cook the flour, about 2 minutes. Slowly add the milk, stirring constantly, until well combined and a paste has formed. Add the garlic, red pepper flakes, and Parmesan cheese, nutmeg and lemon juice. Whisk together. If the sauce seems too thick to pour, add 2 tablespoons of milk at a time, whisking them in as you go.

Add the cauliflower pieces to the skillet, stirring and turning until they are well covered with the sauce. Pour the cauliflower and any remaining sauce into the baking dish and evenly distribute the cauliflower pieces. Sprinkle with the bread crumbs and cook in the oven for 20 to 25 minutes until the bread crumbs are golden and the cauliflower pieces just turning a bit brown. Serve immediately.

Cauliflower and Potato Curry

INGREDIENTS
1    medium head cauliflower
2    tablespoons plus olive oil, divided
1    medium Yukon Gold potato, diced ¾ inch (1 cup +)
1    medium white onion, chopped fine (1 cup)
4    cloves garlic, minced
¼   cup dry white table wine
2    teaspoons ginger powder (1 optional)
2    teaspoons ground coriander
2    teaspoons ground cumin
2    tablespoons dried cilantro
2    teaspoons garam masala (optional)
1    pinch red pepper flakes (optional or to taste)
¼   cup sour cream or low fat yogurt

METHOD

Remove enough flowerets off the cauliflower to make 2 cups of bite-sized pieces and cut the large ones to bite-sized. Reserve the remainder for other dishes. Place the flowerets into a large bowl and drizzle with olive oil, turning to coat all of the pieces. Arrange them on a lipped baking sheet and broil in the oven until they just begin to brown. Remove from the oven and set aside.

In a medium sauce pan, boil the potatoes until they are just tender. Drain and set aside. In a large sauce pan, add 2 tablespoons of olive oil and the onion over medium heat. Cook the onions, stirring, until they are translucent, about 5 to 6 minutes. Add the garlic and cook 1 minute. Add the white wine and stir in all the spices. Cook this mixture for 2 to 3 minutes and add the sour cream, mixing it in to form a thick paste.

Cook the paste for 2 minutes and add in all the cauliflower and potatoes. Stir the mixture to thoroughly coat all the vegetables and cook for 2 to 3 minutes, stirring, to heat them. Remove from the heat and serve. This recipe will serve 4 people.

Cauliflower Salad

Make the dressing first and let it chill in the refrigerator while you assemble the salad. That way, the dried herbs will have a chance to absorb moisture and become soft.

INGREDIENTS

Dressing
½   cup non-fat yogurt
2    teaspoons lemon juice
2    teaspoons dried oregano
2    teaspoons dried basil

Salad
4-5 strips thick cut bacon
2    cups cauliflower flowerets (about 1 medium head)
1    cup green beans cut to 1 inch length
1    cup finely chopped red onion
¼   cup finely chopped green onion tops
1    cup thin sliced radishes

METHOD

Slice the bacon length-wise and then cut into ½ inch strips cross-wise. In a medium skillet over medium-high heat, cook the bacon until it is fairly crisp. Remove to paper towels to drain and discard the bacon fat (in the garbage, not down the drain.)

Put the cauliflower into a microwave dish with a cover, add ¼ inch water and cook on high for 4 minutes. Remove and drain. Run cold water over the cauliflower to stop it from cooking. Put into the refrigerator to chill.

Parboil the green beans for 2 minutes, drain and run cold water over them to chill them. Chop the bacon pieces into small bits and assemble the salad by placing all ingredients into a medium salad bowl and mixing well. Serve immediately, passing the dressing separately. This recipe will serve 4 to 6.

Potato Cauliflower Curry

INGREDIENTS
2    cups (3 medium) Yukon Gold potatoes, cubed ½ inch
2    cups cauliflower flowerets (1/2 head)
2    tablespoons olive oil
2    cups chopped white onion
 
Curry Sauce
1      tablespoon butter
1      tablespoon flour
2 ½  cups low fat (2%) milk
1 ½  teaspoons ground cumin
1 ½  teaspoons ground coriander
4      teaspoons mild curry powder
½     teaspoon salt

METHOD

In a medium sauce pan, boil the potato cubes for 6 to 7 minutes until they are tender-crisp. Remove to a large mixing bowl. In a steamer, cook the cauliflower until it is just tender. Remove to the mixing bowl. In a medium skillet, warm the olive oil over medium heat. Add the onions and cook for 5 to 6 minutes until translucent. Do not brown. Remove to the mixing bowl.

In a large sauce pan over medium-low heat, melt the butter. Add the flour and stir together forming a paste. Slowly add the milk, whisking all the while, until the paste is absorbed and mixed with the milk.

Cook for 5 to 6 minutes, stirring constantly, until the sauce begins to thicken. Add the spices and salt, and continue to cook while stirring until the sauce gets very thick. Add all the vegetables from the mixing bowl and stir to cover all the vegetables with the sauce. Simmer for 3 to 4 minutes to combine the flavors, remove from the heat and serve.