Cauliflower

Cauliflower and Apple Soup

1 head cauliflower (cut up, including the stalk, in 1/2" slices)

2 sweet apples peeled and cut into 1" chunks

1 onion cut into 8 chunks

1/4 c sliced fresh ginger

3 cloves garlic, peeled

salt

3 tbs olive oil

5 c chicken stock

grated nutmeg for garnish

Roast cauliflower with apples, onion, ginger, garlic and 1/2 tsp salt, Add oil and toss. Roast for 40 min, toss occasionally until cauliflower is lightly browned.

Transfer in batches to a blender, puree until very smooth, pour into saucepan. Reheat the puree, add salt to taste, serve with a garnish of nutmeg.

 

Cauliflower Mash

1 head cauliflower, chopped into florets

4 tbs ghee, divided

1/2 cup unsweetened coconut milk

2 garlic cloves

1 sprig fresh rosemary

salt to taste

Spread out cauliflower florets on a baking sheet and coat evenly with half the ghee. Roast at 400° for 10 minutes. Remove baking sheet from oven and stir cauliflower. Roast in oven for an additional 10 minutes.
Put cauliflower in food processor. Add garlic, rosemary, coconut milk and remaining ghee and pulse until desired consistency is reached. Serve immediately.

Cauliflower Rice
2-3 Tablespoons oil (coconut is best for you, but butter makes this delicious)
1 onion, chopped
1/2 head cauliflower, chopped small
salt and pepper, to taste
Heat oil in skillet over medium heat. Add chopped onion and cook until onion starts to brown.
Cut 1/2 head cauliflower into chunks. Pulse in food processor until the consistency of rice. Put in microwave safe dish, cover with tight lid and microwave 5 minutes. There’s no need to add extra water. Add cauliflower to onions, and cook until flavors are mixed and starting to brown. Season with salt and pepper. Serves 2-4

Cauliflower with Olives from NYTimes

1 head green or white cauliflower (2 to 2 1/2 pounds)
Salt

1 small onion, finely chopped

3 tablespoons extra virgin olive oil

2 garlic cloves, minced

16 imported oil-cured black olives, pitted and cut in half

2 tablespoons minced fresh parsley

Freshly ground pepper

1/2 cup freshly grated Pecorino or Parmesan, or a combination

Break up the cauliflower into small florets while you bring a large pot of water to a boil. Salt the water generously and drop in the cauliflower. Boil 5 minutes while you fill a bowl with ice and water. Transfer the cauliflower to the ice water, let sit for a couple of minutes, then drain and place on paper towels.

 Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin dish. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic. Cook, stirring, for about 30 seconds, until fragrant and translucent. Remove from the heat and stir in the olives.

Place the cauliflower in the baking dish and add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. Season to taste with salt and pepper and stir together well. Spread out in the dish and sprinkle the remaining cheese on top.

Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned. Serve hot or warm.

Yield: Serves 4

Roasted Cauliflower and Bisque

1 large head Cauliflower
3 cloves garlic, minced

1 Tbsp Red  Chile Powder

1/2 tsp crushed dried Red Chili

1 tsp Cumin seeds toasted and ground

4 Tbsp Olive Oil

1/4 cup Cilantro leaves, chopped

1/2 Lime, juiced

Salt to taste

Preheat oven to 325 F. Separate the florets from the Cauliflower.  Put them in a bowl with the garlic, chili powder, crushed chili, cumin, salt & olive oil and toss gently to mix together and coat well. Roast 1 to 1 1/2 hrs. when done, squeeze on lime juice and chopped cilantro leaves. 
To make a bisque, 5 cups vegetable broth

1 cup heavy cream

1/2 lb grated white cheddar cheese

2 Tbsp cilantro, chopped

Sea salt, to taste

Add the roasted cauli to the veg broth, simmer 15 min, then puree. Return to pot over med heat, add cream and cheese, check for salt, garnish with cilantro

Faux-tatoes, Mashed Cauliflower  YUM!

1 head of cauliflower

Cut apart the cauliflower into roughly 2" or smaller pieces. Steam (on stove or microwave) until tender. Put in a food processor,

add 4 Tbs butter

salt and pepper or herb salt blend

Puree until creamy smooth. Add more salt and pepper and a bit of butter on top of each serving if you like or top with gravy. This is as good or better than mashed potatoes

Cauliflower and Apple Soup

1 head cauliflower (cut up, including the stalk, in 1/2" slices)

2 sweet apples peeled and cut into 1" chunks

1 onion cut into 8 chunks

1/4 c sliced fresh ginger

3 cloves garlic, peeled

salt

3 tbs olive oil

5 c chicken stock

grated nutmeg for garnish

Roast cauliflower with apples, onion, ginger, garlic and 1/2 tsp salt, Add oil and toss. Roast for 40 min, toss occasionally until cauliflower is lightly browned.

Transfer in batches to a blender, puree until very smooth, pour into saucepan. Reheat the puree, add salt to taste, serve with a garnish of nutmeg.

Cauliflower Mash

1 head cauliflower, chopped into florets

4 tbs ghee, divided

1/2 cup unsweetened coconut milk

2 garlic cloves

1 sprig fresh rosemary

salt to taste

Spread out cauliflower florets on a baking sheet and coat evenly with half the ghee. Roast at 400° for 10 minutes. Remove baking sheet from oven and stir cauliflower. Roast in oven for an additional 10 minutes.
Put cauliflower in food processor. Add garlic, rosemary, coconut milk and remaining ghee and pulse until desired consistency is reached. Serve immediately.

Roasted Spicy Cauliflower and Cauliflower Bisque

1 large head Cauliflower

3 cloves garlic, minced

1 Tbsp Red New Mexico Chile Powder

1/2 tsp crushed dried Red Chile

1 tsp Cumin seeds toasted and ground

4 Tbsp Olive Oil

1/4 cup Cilantro leaves, chopped

1/2 Lime, juiced

Salt to taste

Preheat oven to 325 F. Separate the florets from the Cauliflower.  Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt & olive oil and toss gently to mix together and coat well. Roast 1 to 1 1/2 hrs. when done, squeeze on lime juics and chopped cilantro leaves.

To make a bisque, roast the cauliflower as above.

5 cups vegetable broth

1 cup heavy cream

1/2 lb grated white cheddar cheese

2 Tbsp cilantro, chopped

Sea salt, to taste

add the roasted cauli to the veg broth, simmer 15 min, then puree. Return to pot over med heat, add cream and cheese, check for salt, garnish with cilantro

Cauliflower Curry "Risotto"
This is quite good!
1/2 head of cauliflower
3 Tbs butter
2 cloves garlic, crushed
1 medium onion finely diced
1 c string beans, cut in 1" pieces
1/4 c water
1/4 c yogurt
1/4 c tomato paste
2 Tbs cashew butter (I used almond butter)
1 Tbs honey
1/2 tsp curry powder
1/2 tsp cinnamon
1 pinch cayenne pepper
1 pinch salt
Grate califlower, place in pot and cover with water. Bring to a boil and cook for 3 minutes. Drain and rinse with cold water. Set aside.
Heat butter in a large pan, add onion, garlic, and green beans if using, saute for 6-8 minutes. Add the remaining ingredients and stir to mix, add the cauliflower, stir until hot.
Makes 6-8 servings. (from Everyday Grain-Free Gourmet by Bager and Lass)