Roasted Cauliflower

Roasted Cauliflower

I love cauliflower. Roasting it is one of my favorite ways to prepare it. Roasting it really brings out the sweetness. Plus, roasting is super easy. I’m all for easy.

Roasted Cauliflower

1 large head cauliflower
2 tablespoon extra virgin olive oil
kosher salt and black pepper, to taste

Heat the oven to 400° F.

Rinse the cauliflower, remove the stem and leaves, and break into smaller florets. Place the cauliflower florets in a large bowl. Drizzle the olive oil over the florets and then season with kosher salt and black pepper. Toss to coat all the pieces.

Pour the cauliflower onto a baking sheet and spread out to form a single layer. Roast the cauliflower for 20 to 30 minutes, turning every 10 minutes, or until tender and browned in spots.


Buffalo Cauliflower

Buffalo Cauliflower

So, I have been seeing various recipes for Buffalo Cauliflower out on the interwebs lately. I tried two different versions, a roasted version and an oven-baked battered version. I preferred the battered version. It’s easy to make too! It might be my new favorite way to eat cauliflower. I included instructions on how to prepare the roasted version at the bottom of the recipe. It’s perfect for those on a gluten-free diet.

Battered Buffalo Cauliflower

1 head cauliflower, wash and dried, separated into florets
1/2 cup flour
1/2 cup water
pinch of salt
1 tablespoon oil

1/4 cup Frank’s hot sauce
2 tablespoons butter, melted
pinch of salt

celery
bleu cheese dressing (or ranch dressing)

Preheat the oven to 450° F. Spray a baking sheet with cooking spray and set aside.

Combine the flour, water, and salt in a large bowl. Add the cauliflower florets and mix to coat. Using tongs, place the battered cauliflower on the prepared baking sheet. Throw out any left-over batter. Bake at 450° F for 20 minutes or until the batter becomes crispy and golden. I flip the cauliflower halfway so that it browns evenly.

Meanwhile, combine melted butter, Frank’s hot sauce, and salt in a large bowl. When the cauliflower is done baking, add it to the sauce and toss to coat. Serve the Buffalo Cauliflower with bleu cheese dressing and celery sticks.

Roasted Buffalo Cauliflower

1 head cauliflower, wash and dried, separated into florets
1 tablespoon olive oil
salt and pepper, to taste

1/4 cup Frank’s hot sauce
2 tablespoons butter, melted
pinch of salt

celery
bleu cheese dressing (or ranch dressing)

Preheat the oven to 450° F. Spray a baking sheet with cooking spray and set aside.

In a bowl, toss the cauliflower florets with the olive oil, salt, and pepper and mix to coat. Place the cauliflower on the prepared baking sheet and bake at 450° F for 15 minutes or until the cauliflower is tender and golden. I flip the cauliflower halfway so that it roasts evenly.

Meanwhile, combine melted butter, Frank’s hot sauce, and salt in a large bowl. When the cauliflower is done roasting, add it to the sauce and toss to coat. Serve the Roasted Buffalo Cauliflower with bleu cheese dressing and celery sticks.


Whole Roasted Cauliflower with Whipped Goat Cheese

Whole Roasted Cauliflower

I finally made that Whole Roasted Cauliflower with Whipped Goat Cheese recipe that has been all over Pinterest and various food blogs. I pinned the recipe months ago, but was reminded of it when I saw a post at Cottage Grove House a couple of weeks ago.

I adapted Bon Appetit’s recipe a bit. For one thing, I omitted the white wine. I’m not going to waste 2 1/2 cups of wine just to boil a cauliflower in it. I also cut back on the salt and fat. The results I got were amazing! I’m seriously in love with preparing cauliflower this way. Boiling the cauliflower first ensures that it is tender. Roasting brings out the sweetness of the cauliflower, but also gives it a caramelized, nutty flavor. The Whipped Goat Cheese was good, but honestly, the cauliflower does not need it.

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I couldn’t help it, I pulled the florets from the whole cauliflower and ate them with my hands. It was an enjoyable experience. : ) I’m so glad I finally prepared this recipe. I will be making this over and over.

Whole Roasted Cauliflower with Whipped Goat Cheese

8 cups water
3 tablespoons kosher salt
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons lemon juice
1 tablespoon red pepper flakes
1 tablespoon sugar
1 head cauliflower, leaves removed
Whipped Goat Cheese (recipe below)

Preheat oven to 475°.

Bring water, kosher salt, olive oil, butter, lemon juice, red pepper flakes, and sugar to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.

Gently remove the cauliflower from the pot using 2 slotted spoons (or tongs and a spatula) and drain well. Transfer the cauliflower to a rimmed baking sheet and roast in the oven, rotating sheet halfway through, until brown all over, 30-40 minutes. Drizzle with additional olive oil, if desired. Serve with Whipped Goat Cheese.

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Whipped Goat Cheese

4 ounces goat cheese
3 ounces cream cheese
2 ounces feta cheese
2 tablespoons milk
1 tablespoon olive oil
salt, to taste

Blend the goat cheese, cream cheese, feta, milk, and olive oil in a food processor until smooth. Season with salt. Transfer whipped goat cheese to a serving bowl. Can be made ahead of time.

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Find the original recipe from Bon Appetit here.


Chickpea and Cauliflower Curry

From October 2, 2007:  This is a  fabulous and easy curry. When I make this recipe, I use a whole head of cauliflower, the whole batch of Masala paste and one can of chickpeas (I drained off the bean liquid and added a little water to the curry).   I use a coffee grinder to grind the cinnamon stick and cardamom seeds for the Masala paste.  I was thinking that you could make this recipe a bit healthier by steaming the cauliflower first and skipping the part where you fry it in the 3 T. oil.  Just add the tumeric and salt to the 1 T. of oil and proceed with the rest of the recipe. I serve this  curry with basmati rice.

Chickpea and Cauliflower Curry

Masala Paste:
1 3-inch cinnamon stick
seeds from 8 green or white cardamom pods
1 tsp. cumin seeds
1 1/2 tsp. coriander powder
1/2 tsp. asafetida
3 tsp. finely grated ginger
1 1/2 T. water

Grind the cinnamon stick and cardamom pods to a fine powder. Transfer to a small bowl. Add the cumin seeds, coriander powder, asafetida, ginger and water and mix to form a wet paste; set aside.

Curry:
4 T. canola oil
1 tsp. turmeric
1 1/2 tsp. salt
2 1/2 cups cauliflower florets
1 tsp. cumin seeds
1 serrano chili, seeded and minced
2 bay leaves
Masala paste (as made above)
2 cups cooked chickpeas
1 tsp. brown sugar

Warm 3 tablespoons of the oil in a large saucepan over medium heat. When fairly hot, sprinkle in the turmeric and salt, then drop in the cauliflower pieces. Fry the cauliflower, stirring often, being careful not to break up the florets. Cook until just tender, about 6 minutes. Transfer the cauliflower to a bowl.

Add the remaining 1 tablespoon of oil to the pan. Add the cumin seeds, chili and bay leaves and cook until the cumin darkens a few shades, about 2 minutes. Add 1/2 of the Masala paste and cook until fragrant, about 1 to 2 minutes. If a spicier dish is desired, add all the Masala paste.

Add the chickpeas with their liquid, the cauliflower and the brown sugar. Cover and continue to cook over medium heat until the flavors combine, about 5 minutes.


Cream of Cauliflower Soup with Croutons and Edam Cheese

Cream of Cauliflower Soup with Croutons and Edam Cheese

cauliflower soup

I’m the only one in our house that absolutely loves this soup, but  I love cauliflower and my hubby and son do not.  It just leaves more of this soup for me!  I don’t always make the croutons to go with this soup and often use cheddar cheese instead of Edam or Gouda.  I never go to the trouble to broil the cheese on top of the soup in oven-proof bowls (although this would be a nice presentation).  I just sprinkle the cheese on top and eat.

Cream of  Cauliflower Soup with Croutons and Edam Cheese

2 T. vegetable oil
1/2 cup carrots, chopped
1/2 cup onions, chopped
1/2 cup celery, chopped
3 cups cauliflowerettes (1 head)
4 cups vegetable stock
3/4 c. milk
Dash cayenne pepper
Salt
Wheat, rye or pumpernickel bread, toasted and cut into croutons
3/4 c. Edam or Gouda cheese, shredded

Heat oil on medium high and saute carrots, onion and celery for 5 minutes.  Add cauliflowerettes and stock.  Bring to simmer and cook, uncovered, for 30 to 40 minutes, or until cauliflower is tender, but not too mushy.  Stir in milk and cayenne pepper.  Ladle soup into oven-proof bowls, sprinkle with croutons and cheese, and broil until cheese melts.
Serves 4.


Cream of Cauliflower and Potato Soup

cauliflower potato soup

I love cauliflower soup, but my hubby doesn’t like it.  He thinks the cauliflower flavor is too strong.  The potatoes in this particular soup recipe really mute the cauliflower flavor and my hubby was pleasantly surprised when he tried it.  He even ate a second bowl.  I think this soup is fine if you used milk instead of half and half.

Cream of Cauliflower and Potato Soup

6 cups cauliflower, separated into flowerets
3 med. potatoes, peeled & diced
6 cups vegetable broth
2 Tbsp. butter
2 ribs celery, diced
1 medium yellow onion, diced
1 carrot, sliced thin
1 cup half & half (or milk)
salt & pepper, to taste
shredded cheese, your choice (cheddar, pepper jack, etc…)

In soup pot, bring vegetable broth to a boil and add cauliflower and potatoes.  Reduce heat and simmer until cauliflower and potatoes are tender.

Meanwhile, saute onion, celery & carrots in the butter until tender.

When potato/cauliflower mixture is tender, mash with a potato masher or slotted spoon into smaller pieces.  Let mixture remain lumpy.  Add the vegetable mixture, half & half, salt, and pepper. Heat soup through and serve.  Garnish with shredded cheese.