Tag Archives: cauliflower

Kabocha-Cauliflower Mash

Uncategorized, , , , , ,

This dairy-free mash allows for everyone at the table to take a scoop no matter what the dinner may be. Kabocha squash and cauliflower blend seamlessly with creamy coconut milk and minced ginger. The resulting dish is a luscious, Asian-inspired alternative to mashed potatoes—without a speck of cream or butter in sight.

While it suggests to use a ricer, and we did, it’s probably easier to just use a hand mixer. Can’t find, or not a fan of Kabocha squash? Acorn or butternut squash would work just as well.

Kabocha-Cauliflower Mash

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

  • 2 ½ lbs. kabocha squash (from 1 medium), halved, peeled, seeded, and cut into 2-inch pieces
  • Kosher salt and freshly ground pepper
  • 2 lbs. cauliflower (from 1 medium), cored and cut into large florets
  • ¼ cup extra-virgin olive oil
  • 2 tsp. minced fresh ginger (from a 1-inch piece)
  • 2 tsp. minced garlic (from 2 cloves)
  • ¾ cup light coconut milk
  • Chicken or vegetable broth, or water, if needed

Directions

  1. Cook squash in a large pot of simmering (not boiling) salted water 6 minutes. Add cauliflower; continue simmering until vegetables are very tender, 10 to 12 minutes more.
  2. Drain, then return vegetables to pot. Cook over medium heat, stirring frequently, until vegetables appear dry and a film forms on bottom of pot, 3 to 4 minutes.
  3. Pass vegetables through a ricer, food mill, or chinois strainer; cover to keep warm.
  4. Heat oil in a saucepan over medium. When it shimmers, add ginger and garlic; cook until fragrant and sizzling, about 30 seconds. Add coconut milk; season with salt and pepper. Bring to a simmer, then remove from heat and stir into vegetable mixture until smooth.
  5. If mash is too stiff, add broth, coconut milk, or water, a few tablespoons at a time. Season with salt and pepper and serve warm.

http://www.lynnandruss.com

Recipe by Greg Lofts for Martha Stewart

Orzotto: Two-Cheese Orzo with Cauliflower

Uncategorized, , , , ,

A very flavorful side dish that’s not only visually enticing, this Two-Cheese Orzo with Cauliflower tastes fantastic too!

This “orzotto” has a creaminess similar to classic risotto thanks to the starchiness of the orzo pasta, but it’s easier and faster to prepare. A combination of melty cheddar cheese and nutty Parmesan lends richness, while cauliflower brings subtly sweet notes and makes the “orzotto” more substantial.

Chicken broth can be used in place of the vegetable broth (but then it’s no longer vegetarian). Herbs other than parsley work nicely, too—chives or dill are particularly good. This is a terrific side to a simple roasted chicken, or served as a side to steak, or as in our case, lamb loin chops; and it’s also hearty enough to be a meat-free main.

Don’t be shy about stirring after adding the broth. Frequent and brisk stirring helps create an especially creamy consistency. Be sure to also scrape along the bottom of the pot to ensure the mixture isn’t sticking to the bottom.

Ingredients

Two-Cheese Orzo with Cauliflower

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • 2 Tbsp. extra-virgin olive oil
  • 1 medium shallot, minced
  • 2 medium garlic cloves, thinly sliced
  • Kosher salt and ground black pepper
  • 1 2-lb. head cauliflower, trimmed and cut into ½-inch pieces
  • 8 oz. (1¼ cups) orzo
  • 3 3/4 cups low-sodium vegetable broth, divided, plus more if needed
  • 2 oz. sharp cheddar cheese, shredded (1 cup)
  • 2 tsp. grated lemon zest, plus 2 Tbsp. lemon juice
  • 1 oz. Parmesan cheese, finely grated (½ cup), plus more to serve
  • 1/2 cup lightly packed fresh flat-leaf parsley, roughly chopped

Directions

  1. In a large Dutch oven over medium, heat the oil until shimmering. Add the shallot, garlic and ½ teaspoon salt; cook, stirring, until starting to brown, about 1 minute.
  2. Add the cauliflower and cook, stirring, until lightly browned in spots, 4 to 5 minutes.
  3. Add the orzo and cook, stirring, until beginning to brown, about 2 minutes.
  4. Stir in 2 cups of the broth and ½ teaspoon pepper; bring to a simmer over medium-high. Cook, uncovered and stirring, until the liquid is absorbed, about 5 minutes.
  5. Add 1½ cups of the remaining broth and simmer, stirring, until the liquid is again absorbed, the orzo is al dente and the cauliflower is tender-crisp, about 5 minutes.
  6. Stir in the remaining ¼ cup broth. Add the cheddar; stir until melted. Remove the pot from the heat. If the “orzotto” is dry and thick, stir in additional broth a few tablespoons at a time to reach the desired consistency.
  7. Stir in the lemon zest and juice, Parmesan and half of the parsley. Taste and season with salt and pepper. Serve sprinkled with the remaining parsley and additional Parmesan.

http://www.lynnandruss.com

Recipe by Rose Hattabaugh for Milk Street

Slow-Cooker Cauliflower, Potato and White Bean Soup

Uncategorized, , , ,

This is a wonderful cool weather soup recipe that warms you like a soft blanket. The Hubs made the “shortened” version using a pressure cooker which condensed the overall time down to 34 minutes (24 minutes on high pressure; + 10 minutes natural release).

This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. If feeling decadent, you may want to crumble a few sour-cream-and-onion chips on top to take the theme all of the way.

It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. Use an immersion blender, if you have one, to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup. Ours was somewhere in between, with a slightly textured finish.

Slow-Cooker Cauliflower, potato and White Bean Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. Yukon gold potatoes, scrubbed, peeled and cut into 1- to 2-inch chunks
  • 1 lb. cauliflower, chopped into large bite-sized florets and stems
  • 2 15-oz. cans cannellini beans, drained
  • ½ yellow onion, minced
  • 3 garlic cloves, smashed and minced
  • 3½ cups vegetable stock
  • 3 Tbsp. unsalted butter
  • 2 Tbsp. dry white wine
  • 1 sprig fresh thyme or ½ tsp. dried thyme
  • ½ tsp. garlic powder
  • Coarse kosher salt and black pepper
  • 1 tsp. lemon juice (about ¼ lemon)
  • 8 oz. sour cream (1 cup), at room temperature
  • ½ cup chopped chives (about 1 small bunch)
  • Potato chips, preferably sour cream and onion, for topping; optional
  • Shredded cheddar, for serving

Directions

  1. In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low. (InstaPot: 24 minutes on high pressure; + 10 minutes natural release.)
  2. Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker.
  3. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar.
  4. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don’t let it boil or the sour cream will break.

http://www.lynnandruss.com

Recipe by Sarah DiGregorio for NYTimes Cooking

Braised Cauliflower with Garlic and Scallions

Uncategorized, , , ,

Looking for a unique and tasty side dish? Cauliflower tends to be quite bland on its own, but perks up when seasoned with any number of different flavorings. Known as the chameleon of the culinary world, cauliflower adapts well to everything from “rice” to pizza crusts. But no matter how you use it, the key is pairing it with high impact ingredients.

Here, salty, smoky bacon and lightly toasted garlic bring loads of flavor to cauliflower simmered in chicken broth. At the end of cooking, the broth is thickened with a cornstarch slurry to create a velvety sauce. A full bunch of scallions, thinly sliced and stirred in to finish, adds punchy allium flavor.

According to Milk Street, this method gently—and quickly—cooks the chopped veggie, ensuring the pieces are toothsomely tender. As the ingredients mingle, complex layers of savory, sweet and vegetal permeate all the nooks and crannies of the florets. To finish the dish, a smattering of chopped scallions rounds out the flavors, balancing the savory notes with oniony freshness.

In the end, while the flavor profile was spot on, we both thought that it was too liquidy, more soupy if you will. The ingredients list below is adjusted to reflect cutting back the amount of broth and corn starch by half. This should give the cauliflower more of a glaze than a broth.

Braised Cauliflower with Garlic and Scallions

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4-6 oz. thick-cut bacon, cut crosswise into ½-inch pieces
  • 3 medium garlic cloves, thinly sliced
  • 1 2- to 2½-lb. head cauliflower, trimmed and cut into 1-inch florets
  • 1 cups chicken broth, preferably homemade
  • 1 Tbsp. cornstarch
  • Kosher salt and ground black pepper
  • 1 bunch scallions, thinly sliced on the diagonal
  • Optional garnish: Chili oil OR hot sauce

Directions

  1. In a 12-inch skillet, cook the bacon, stirring occasionally, until browned and crisp. Add the garlic and cook, stirring, until lightly browned.
  2. Stir in the cauliflower and broth. Cover, bring to a simmer and cook until the florets are tender.
  3. In a small bowl, whisk together the cornstarch and 1 tablespoon water. Stir the cornstarch slurry into the cauliflower mixture and cook, stirring, until the sauce returns to a simmer and has thickened.
  4. Season with salt and pepper, then stir in the scallions.

http://www.lynnandruss.com

Recipe by Calvin Cox for Milk Street

Honey-Chipotle Glazed Flank Steak and Cumin Cauliflower

Uncategorized, , , , , ,

Flank steak, with its deep beefy flavor and standout striations that soak up rubs and marinades, it should be on everybody’s list of favorite grilling cuts. So when you’re craving a little barbecue flavor anytime of year, this recipe does the trick. The beauty of flank steak is that it absorbs the flavors of any rub or marinade easily.

One of the tastiest, and potentially toughest cuts of meat you’ll ever eat, there are two opposite cooking choices with flank. You either cook it hot and fast, or long and slow by braising. The purpose is to break down the connective tissues by cutting thin slices or by heat and moisture. Clearly we are doing the fast method here.

Using cumin as the common seasoning on both the meat and the cauliflower make them pair together well.

Honey-Chipotle Glazed Flank Steak and Cumin Cauliflower

  • Servings: Yield: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 tsp. extra virgin olive oil
  • 2 tsp. minced garlic
  • 1/2 tsp. ground cumin
  • Kosher salt
  • 1 1/2 Tbsp. minced canned chipotle in adobo sauce
  • 1 Tbsp. honey
  • 1 tsp. finely grated lime zest
  • 1 Tbsp. fresh lime juice
  • 1 lb. flank steak

Directions

  1. Position an oven rack 6 inches below the broiler and heat the broiler on high. Line a large-rimmed baking sheet with foil.
  2. Combine 1 tsp. of the oil, garlic, cumin, and 1/2 tsp. salt in a 1-quart saucepan over medium-low heat; cook, stirring occasionally, until the garlic is golden, about 2 minutes. Add the chipotle and honey and stir until heated through about 1 minute. Remove from the heat and stir in the lime juice and zest.
  3. Rub the flank steak with the remaining 1 tsp. oil and season generously with salt. Transfer to the prepared baking sheet and broil, turning once, until slightly browned and cooked to your liking, about 3 minutes per side for an internal temperature of 140°F.
  4. Spread the glaze over the top of the steak and broil until it begins to bubble and darken in places, 1 to 2 minutes. Transfer to a cutting board and let rest for 5 minutes. Slice against the grain and serve.

Cumin Roasted Cauliflower

Ingredients

  • 1 medium cauliflower, broken down into florets
  • 1 tsp. cumin seeds, lightly crushed
  • 2 Tbsp. extra virgin olive oil
  • Kosher salt and ground black pepper, to taste

Directions

  1. Preheat oven to 450 degrees.
  2. Toss the cauliflower with olive oil, cumin seeds, and salt and pepper in a large bowl.
  3. Spread the cauliflower on a large sheet pan and roast in the preheated oven for 15-20 minutes turning halfway through cooking (cauliflower should be browned in spots and tender).

http://www.lynnandruss.com

Recipes by Julissa Roberts for Fine Cooking

Kung Pao Cauliflower

Uncategorized, , , , , ,

Even though Kung Pao Chicken originated in China’s Sichuan Province, it has become an iconic Chinese-American dish. The popular stir-fry typically includes chicken, vegetables and peanuts tossed in a dark, salty, sweet and spicy sauce, but in this vegan take, cauliflower steps in for the chicken.

Dark soy sauce is more caramel-flavored and less salty than regular soy sauce, and it adds color and richness to the dish. If you don’t have dark soy, substitute with regular soy sauce or hoisin sauce.

Make sure you have a lid for your skillet or wok on hand before you start cooking, as covering the cauliflower allows it to cook quicker and more evenly. And as with any stir-fry, always prep each ingredient ahead of cooking because you won’t have time in between.

Now, The Hubs inadvertently made more sauce than called for. He was using the “ounce” side of the small measuring cup instead of the “tablespoon” side. So he ended up doubling the soy sauces, vinegar, sugar and cornstarch. The vegetable stock remained at 1/4 cup. It ended up being a good mistake, as we tend to prefer our stir-fries on the saucier side anyway.

Kung Pao Cauliflower

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 Tbsp. dark soy sauce
  • 1 Tbsp. soy sauce
  • 1 Tbsp. black vinegar
  • 1 Tbsp. granulated sugar
  • 1/4 cup vegetable stock or water
  • 1 tsp. cornstarch
  • 3 Tbsp. neutral oil, such as grapeseed or canola
  • 1 head cauliflower (about 2 lbs.), cut into small 2-inch-long florets
  • Kosher salt
  • 1 green or red bell pepper, core, seeds and membrane removed, and cut into 1-inch pieces
  • 1 tsp. Sichuan peppercorns, lightly ground in a mortar and pestle, spice grinder or crushed with a rolling pin
  • 8 whole dried chiles, such as er jing tiao or chiles de árbol
  • 2 cloves garlic, finely chopped
  • 1 piece ginger, (1-inch) peeled and finely sliced
  • 1/3 cup roasted peanuts
  • 2 scallions, white and green parts, finely sliced
  • Steamed rice, to serve

Directions

  1. In a small bowl, whisk together the dark soy sauce, soy sauce, black vinegar, sugar, vegetable stock or water, and cornstarch. Set aside.
  2. Heat wok or large (12-inch) skillet on medium-high until very hot. Add 2 tablespoons of oil, the cauliflower florets and 1/2 teaspoon salt, and toss for 1 minute. Cover and cook for 5 to 6 minutes, tossing the cauliflower every 1 1/2 minutes or so, until the cauliflower is crisp-tender and charred in some parts. Remove from the pan and set aside.
  3. In the same wok or skillet, add the remaining 1 tablespoon of neutral oil, along with the bell pepper. Toss for 1 minute, then add the Sichuan peppercorns and whole dried chiles, and stir for 1 minute until fragrant.
  4. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan. Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated.
  5. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve with rice.

http://www.lynnandruss.com

Recipe from Hetty McKinnon for The NY Times Cooking