Cauliflower recipes

Cauliflower "rice" with broccoli (this looks like a risotto but it isn't)   I found this recipe on the internet.  Angela Coleby is the author.  It is so good! 

1 cauliflower
1 broccoli
1/2 cup parmesan cheese
onions, or garlic or green onions or celery
2 Tbsp. butter
1/2 cup vegetable stock
lemon zest
salt and pepper

1.  make "rice" out of the cauliflower and broccoli.  I bought the cauliflower already riced and chopped the broccoli fine.
2.  heat the butter in a large saucepan and saute the garlic
3.  add the cauliflower and broccoli and cook for a further 2 to 3 minutes
4.  add the vegetable stock and cover and cook for 10 minutes, stirring occasionally.
5.  Add the parmesan cheese.  Seasaon and add the lemon zest.   Stir until the cheese is melted.
6.  Serve and enjoy!




Cauliflower Couscous and Charred Cauliflower are recipes from Melissa's Run Fast, Eat Slow book


Middle Eastern Vegetables

1/2 onion,chopped
2 Tbsp. oil
1/2 bay leaf
3/4 mustard seed
1/4 tsp. celery seed
1/2 tsp. dill weed
1 potato
1 carrot
1/2 head cauliflower
1 medium green apple
1 tomato
2 zucchini
1 tsp. salt
1/2 tsp paprika

Preheat oven to 375.
Dice potato, carrot and apple.  Separate cauliflower into small flowerets.  Cut zucchini into chunks. Saute onion in oil with bay lef, mustard seed, celery seed and dill.

Stir in vegetables in this order, leaving 2 minutes or so between each addition: potato, carrots, cauliflower, apple, add tomato and zucchini.  Heat quickly and transfer to oven for 20 minutes. Sprinkle with salt and paprika.

The trick of getting vegetables to bake evenly is to cut the longest cooking vegetables (potato, carrot and cauliflower) quite small.


Roasted Cauliflower with turmeric and cumin

ingredients:  olive oil, cumin, turmeric, crushed red pepper, salt, cauliflower, pine nuts, cilantro, chopped mint

Preheat oven to 425. In a large bowl combine oil and spices. Put in the cauliflower and toss well to coat.  Spread in an even layer on a baking sheet and bake for an hour until browned.

Meanwhile, brown the pine nuts for about a minute on a pie plate until toasted.  Let cool.

Transfer the cauliflower to a large serving bowl.  Sprinkle with the pine nuts, cilantro and mint and serve.  You can make ahead and refridgerate the roasted cauliflower and then reheat before topping and serving.

Creamy Mashed Cauliflower

5 cups cauliflower florets
1 1/2 quarts water
1 clove garlic
1/4 cup mayonnaise (or less)
1/4 tsp salt

Steam cauliflower and garlic for 15 minutes or until tender; drain.  Blend or food process cauliflower, garlic, mayo and salt until creamy.  Garnish with pepper and chopped parsley.

 Cauliflower Gratin

1 cauliflower
2 1/2 ounces Gruyere
1 Tbsp. butter
1/3 cup flour
5 eggs
1 cup heavy cream
2/3 cup milk
salt and pepper