Recipes
Cauliflower
Cauliflower Info: Cauliflower can keep for a week or two in the fridge. If you don’t think you’ll get through it in that amount of time, cut it up, blanch and freeze it for winter! When thawed, it won’t be real firm, but it will be great to add to soups and stews, or for mashing. Yep, mashing! Lots of folks like making mashed cauliflower, just like making mashed potatoes. If you have kids, serving mashed orange or purple cauliflower could be met with wonderful hoots and hollers!
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Roasted Cauliflower, Cauliflower with Browned Butter, Roasted Parsnip and Cauliflower Soup with Curry and Ginger
Roasted cauliflower
2 large cloves garlic, minced
3 tablespoons olive oil
Salt and black pepper, to taste
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
1 bunch fresh parsley, chopped
Combine garlic, olive oil, salt and pepper in a casserole dish. Add cauliflower, and toss to coat well.
Bake 25 minutes at 425 degrees, stirring halfway through.
Sprinkle top with Parmesan and parsley, and broil 3-5 minutes, until golden brown.
Cauliflower with browned butter
Makes 6 servings
1 head cauliflower, broken into florets
1/4 c butter
2 Tbsp fresh minced parsley
Steam cauliflower until just tender, about 6 minutes. Drain and keep hot.
Melt butter in small saucepan over medium heat. Cook and swirl butter until it foams and then turns a pale brown. (Don’t let butter burn! If it does, start over.)
Pour hot butter over cauliflower and sprinkle with parsley. Serve at once.
Roasted Parsnip and Cauliflower Soup with Curry and Ginger
1 small head cauliflower (about 1 lb), trimmed and separated into flowerets
2 large parsnips, thickly sliced
2 T. olive oil
1 large sweet onion, sliced
6 c. vegetable or chicken broth
1/3 bunch fresh cilantro
1 T. minced fresh ginger
½ t. curry powder
½ t. ground cumin
½ c. plain yogurt
Optional garnishes: cooked crumbled bacon, parsley
Heat oven to 425. Place cauliflower and parsnips in a roasting pan. Pour 1 T. of the oil over the veggies, and toss to coat. Bake for 30 minutes or until veggies are tender
Heat remaining oil in a large saucepan. Add onion and cook until tender.
Add broth, cilantro, ginger, curry, cumin, and veggie mixture.
Heat to a boil, then reduce heat to low.
Cover and cook for 15 minutes, until hot
Stir in yogurt
Process in batches in blender or food processor until smooth.
Return all to the saucepan and heat for 5 minutes or so, until hot