Currently viewing the tag: "cauliflower"
Another variation of my favorite cauliflower preparation. If the oranges and really dark, like a prime season Moro, it may stain the outside of the cauliflower dark for a cool visual.
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Tagged with: cauliflower
Not quite bread pudding, not quite a gratin. I was thinking really dense macaroni and cheese meets bread pudding where the cauliflower is the macaroni.
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Tagged with: cauliflower
INGREDIENTS:
1 head cauliflower, broken into florets and florets halved 1-2 bell peppers or Corno di Toro (any colors are fine), seeded and cut into ½ inch dice 1 tomatoes, cut into medium dice 2-3 “spring” onions, cut into medium dice (around ¾ to 1 cup) 2 cloves garlic, mincedContinue reading »
Tagged with: bell peppers • braise • cauliflower • Corno di Toro peppers • onions • peppers • spring onions
INGREDIENTS:
2 ounces pancetta, cut into inch long pieces or ¼ inch dice if you can get sliced to order 1 head cauliflower, separated into florets, florets sliced in half ¼ cup + 1/3rd cup orange juice 1 red onion 2 cloves garlic, peeled and thinly sliced lengthwise across the widthContinue reading »
Tagged with: cauliflower
This treatment of favas is especially good when you have more mature beans which can have a more assertive taste and are starchier. This recipe works fine with young favas, and the taste is really bright and makes a great sauce for fish like halibut or other firm white fish. Depending on how much you mash the beans and how much oil or stock you use, this recipe can be used as a topping or dip for crostini or as a sauce for fish or vegetables or pasta.
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Tagged with: broccoli • cauliflower • fava beans • fish • pasta • puree • salad • sauce • summer squash • vegan
from Culinary Adventures with Camilla
Algerian Couscous with Saffron and Seared Cauliflower There seems to be as many recipes for Algerian couscous as there are Algerian cooks. I took bits and pieces from several recipes, adapting to what vegetables I had and the time I had. Since I didn’t have time to roast the cauliflower, I opted to sear and caramelize it. Delicious! Wash and chop the cauliflower into large bite-sized pieces. Melt butter in a large flat-bottom pan. Sprinkle in ground cumin, freshly ground sea salt and flower pepper. Add the cauliflower and cook till seared and nicely caramelized. Meanwhile cook the couscous. Bring 2 C water, a splash of olive oil, and a pinch of saffron threads to a boil. Add 2 C whole wheat couscous. Cover with a lid and remove from heat. Let stand for 10 minutes. Fluff with a fork. Gently stir in cauliflower, diced tomatoes, and sliced almonds. Season with salt and pepper to taste. Toss with olive oil and fresh squeezed lemon juice. Serve hot.
Although it says “creamy”, there is no dairy in this soup. The creamy texture comes from roasting the cauliflower and adding a potato to the soup. Roasting the cauliflower brings out its sweetness and mitigates the funk that wet cooked cruciferous vegetables can show. This easy to make soup is wonderful in that you can flavor it so many ways; curry powder, saffron and smoked paprika, thyme and marjoram, cumin and oregano.
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I love vinegary foods, and I love foods that are quick to make. This hits on both accounts, and keeps well in the refrigerator. The dish is colorful and brightly flavored, and is a riff on the shallot quickles developed for the Harvest Festival.
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This features one of my favorite combos used as a contrast to earthy flavors-plumped raisins and nuts. This recipe uses a large pan-12 or 14 inches. If you do not have a pan that large, just decrease the volume. Figure for a 10 inch pan use ¼ less cauliflower and pull a little of the other ingredients.
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Tagged with: cauliflower
INGREDIENTS:
1 head of cauliflower or Romanesco 2-3 cloves of garlic, peeled and coarsely minced Lemon juice from half a lemon Olive oil Coarse salt and freshly ground black pepper Parmesan cheeseContinue reading »
This is based on a traditional Indian recipe, but I have simplified it a fair bit. One thing that is different is the addition of garlic, which I have found is usually not used in Hindi cooking. This dish is good as is, but can also have garbanzo beans added to it to make it more substantial. The optional garnish of fried shallots is not necessary but does taste great.
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Cooking the whole garlic in the oil flavors the oil without leaving bits of garlic in the pan to burn. It is important to spread the pimenton into the oil and cook it at low heat so it permeates the oil, does not stick in a clump, and does not burn and become acrid tasting. This same technique would work for potatoes, carrots, Romesco, and other dense vegetables. The timing will vary with each type.
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Roasting broccoli is a great way to prepare this vegetable. It enhances the sweetness of broccoli and provides appealing textures. Depending on your preference, you can make it crispier or chewier as you choose by adjusting the size of the pieces and the cooking temperature and time. Another nice thing about roasting broccoli is the method mitigates the swampy smell broccoli sometimes gives off when wet cooked. This method will work really well for romanesco or cauliflower as well.
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