COOKING WITH CAULIFLOWER RECIPES

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CAULIFLOWER PICCATA RECIPE - NYT COOKING



Cauliflower Piccata Recipe - NYT Cooking image

Piccata sauce — that buttery, briny combination of lemon, butter and capers, silky in texture and tart in flavor — is not just for chicken or swordfish. It’s also a zesty anchor for roasted vegetables. Here, cauliflower is roasted at high heat, which concentrates the flavor, adds nuttiness and encourages caramelization, before being doused with the sauce. Chickpeas make this a fuller vegetarian meal, but leave them out if you’d rather. Piccata dishes are often served with long pasta, which tangle with the tangy sauce, but this one is also great alongside rice or tender-crisp vegetables like blistered green beans. While you are at it, try this sauce with sweet butternut squash, charred broccoli, earthy roasted carrots, golden wedges of cabbage or crispy slices of tofu. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

1 cauliflower, cut into large 2-inch florets
Extra-virgin olive oil
Kosher salt and black pepper, to taste
1 (15-ounce) can chickpeas, drained (optional)
1 shallot, finely diced
3 garlic cloves, finely chopped
1 cup vegetable stock
4 tablespoons unsalted butter
2 tablespoons capers, drained
Zest of 1 lemon
2 tablespoons lemon juice (from 1 lemon)
Parsley, chopped, for garnish
1 lemon, sliced, for serving

Steps:

  • Heat the oven to 425 degrees. Place the cauliflower florets onto a sheet pan and drizzle with 2 to 3 tablespoons of olive oil. Season with kosher salt and black pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. Remove from the oven, add the chickpeas, if using, and toss to combine.
  • Heat a medium skillet to medium-high. Add 1 tablespoon of olive oil and the shallot, and sauté until soft and fragrant, about 1 minute. Add the garlic and cook for 1 minute longer, stirring constantly to keep from scorching. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with 1/2 teaspoon of kosher salt and a few turns of black pepper.
  • To serve, place the cauliflower and chickpeas, if using, on serving plates. Top with the lemon-caper sauce. Top with parsley and serve with lemon slices.

CAULIFLOWER RECIPES - BBC GOOD FOOD



Cauliflower recipes - BBC Good Food image

A head of cauliflower goes a long way. This versatile brassica adds smoothness in sauces and texture in dishes such as cauliflower cheese, roast cauliflower and cauliflower rice.

Provided by Good Food team

Categories     lunch, dinner

Number Of Ingredients 1

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    1. Tear the bread into a food processor. Peel and add the garlic, then tear in any nice leaves from your cauliflower. Add ½ a tablespoon of olive oil, blitz into fairly fine crumbs, then tip into a large non-stick frying pan on a medium heat. Cook for 15 minutes, or until golden and crisp, stirring occasionally.
    2. Meanwhile, peel the onion, then roughly chop with the cauliflower, stalk and all.
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    5. Toss the pasta through the sauce, loosening with a splash of reserved cooking water, if needed, then serve with the crispy crumbs, for sprinkling.
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From cooking.nytimes.com
  • Once you have a few of the most popular preparations of cauliflower down, you can explore some of the more obscure ways to make it. Here are a few more ways to turn your cauliflower into something truly special.The flavor of raw cauliflower isn’t much to write home about, but if you’re a fan of crunchy vegetables for dipping, you might consider including tiny florets in your next crudité platter. Broken down in a food processor or finely chopped, raw cauliflower has also been known to take the place of grains for those abstaining. For a tabbouleh-esque dish, dress finely chopped raw cauliflower with a ton of freshly chopped herbs (parsley, cilantro, mint would be good), lots of acid (fresh lemon or lime juice or a mild vinegar), olive oil, some finely grated garlic, maybe a chopped cucumber or two and a good amount of salt and pepper. Cauliflower doesn’t absorb flavors as quickly raw as it does cooked, so let it sit for a few minutes and reseason before serving. Cauliflower is a key ingredient in the popular sweet-tangy-spicy pickled condiment piccalilli, but it can also be pickled on its own in a simple vinegar brine. The vegetable’s cruciferous aroma tends to be enhanced when pickled, but the flavor is actually quite mellow and will absorb any aromatics, like mustard seeds, crushed garlic and turmeric. Use small florets in place of cucumbers in any pickling recipe.Deep-fried cauliflower is fantastic for obvious reasons (Crunchy bits! A golden-brown exterior!), but perhaps most practically, it doesn’t need to be battered or coated before being thrown into a pot of hot oil. It can be deep fried, then tossed in a spicy sauce (à la Buffalo cauliflower) or dipped into any sauce of your choosing. To fry cauliflower, fill a medium pot about halfway with neutral oil and bring it to 375 degrees. Working in batches and using a slotted spoon, drop florets into the hot oil and fry until deeply golden brown, 3 to 5 minutes. Remove and let drain on a paper towel-lined plate and season with salt.Cauliflower is an excellent choice if you’re looking for a vegetable to turn into sauce or soup. It becomes incredibly creamy, tasting like you’ve added a quart of cream, even if there’s no dairy. To purée cauliflower, simmer florets in chicken or vegetable stock (of course, you can also use milk, if you want) until the cauliflower is extremely tender. Use a slotted spoon to transfer cauliflower to a blender, along with enough of the cooking liquid to get the blender going. How much more cooking liquid you add depends on your taste: Less will give you a thick purée for serving beneath roasted chicken or braised short ribs; more will give you a silky soup for topping with croutons and chopped herbs.
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ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER CAULIFLOWER RECIPES
This kinda Indian-style roast cauliflower dish has some amazing flavours and textures going on
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Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 173 calories per serving
    1. Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.
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From cooking.nytimes.com
  • Once you have a few of the most popular preparations of cauliflower down, you can explore some of the more obscure ways to make it. Here are a few more ways to turn your cauliflower into something truly special.The flavor of raw cauliflower isn’t much to write home about, but if you’re a fan of crunchy vegetables for dipping, you might consider including tiny florets in your next crudité platter. Broken down in a food processor or finely chopped, raw cauliflower has also been known to take the place of grains for those abstaining. For a tabbouleh-esque dish, dress finely chopped raw cauliflower with a ton of freshly chopped herbs (parsley, cilantro, mint would be good), lots of acid (fresh lemon or lime juice or a mild vinegar), olive oil, some finely grated garlic, maybe a chopped cucumber or two and a good amount of salt and pepper. Cauliflower doesn’t absorb flavors as quickly raw as it does cooked, so let it sit for a few minutes and reseason before serving. Cauliflower is a key ingredient in the popular sweet-tangy-spicy pickled condiment piccalilli, but it can also be pickled on its own in a simple vinegar brine. The vegetable’s cruciferous aroma tends to be enhanced when pickled, but the flavor is actually quite mellow and will absorb any aromatics, like mustard seeds, crushed garlic and turmeric. Use small florets in place of cucumbers in any pickling recipe.Deep-fried cauliflower is fantastic for obvious reasons (Crunchy bits! A golden-brown exterior!), but perhaps most practically, it doesn’t need to be battered or coated before being thrown into a pot of hot oil. It can be deep fried, then tossed in a spicy sauce (à la Buffalo cauliflower) or dipped into any sauce of your choosing. To fry cauliflower, fill a medium pot about halfway with neutral oil and bring it to 375 degrees. Working in batches and using a slotted spoon, drop florets into the hot oil and fry until deeply golden brown, 3 to 5 minutes. Remove and let drain on a paper towel-lined plate and season with salt.Cauliflower is an excellent choice if you’re looking for a vegetable to turn into sauce or soup. It becomes incredibly creamy, tasting like you’ve added a quart of cream, even if there’s no dairy. To purée cauliflower, simmer florets in chicken or vegetable stock (of course, you can also use milk, if you want) until the cauliflower is extremely tender. Use a slotted spoon to transfer cauliflower to a blender, along with enough of the cooking liquid to get the blender going. How much more cooking liquid you add depends on your taste: Less will give you a thick purée for serving beneath roasted chicken or braised short ribs; more will give you a silky soup for topping with croutons and chopped herbs.
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