Monday, July 21, 2008

C is for Cauliflower

Well winter veggies are certainly overrepresented in the beginning of the alphabet! But from tomorrow we take a significant leap down the list...

But for today:

I like cauliflower (not as much a broccoli though), we are even growing some in the garden. When all the 'low carb' eating was the rage, I used to see a lot of recipes that substituted cauli for mashed potato. But I was never fooled.

Cauiliflower and Potato Pie
  • 1 cauliflower, separated into florets
  • 11/2 cups mashed potato or 3-4 cooked potatoes
  • 3 tablespoons cream or sour cream
  • Freshly grated nutmeg
  • 2 tablespoons olive oil
  • 3 tablespoons freshly grated parmesan or other hard cheese (our hard tomme cheese is fine)

Preheat oven to 180degrees Celsius. Steam cauliflower. Drain very well. Process for 30 seconds in a food processor or chop by hand. Mix cauliflower with potato (crush the cooked potatoes, if using). Add cream and seasonings. Use half the oil to grease an ovenproof pie plate or gratin dish, then drizzle with remaining oil and sprinkle with cheese. Bake for 30 minutes until golden brown.

Cauliflower Poppers

1 large head of cauliflower
juice of 1 lemon
3 cloves of garlic, minced
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon dried dill
fresh black pepper
2 tablespoons nutritional yeast


These are soooo good - sometimes when I want a light dinner I'll just make a batch and eat it all myself, easily as good as French fries!

Preheat the oven to 400, and separate the cauliflower into bite-sized florets.

Whisk together the remaining ingredients and toss with the cauliflower, then bake for 40 minutes, stirring once about halfway through the cooking time.

They're ready when they get nicely browned and they're tender but not mushy -- I like to leave mine in until they get chewy blackened parts, but that's just me. ^^

Serves: 4-5

Preparation time: 10 minutes plus 40 to bake

Fresh Pappardelle With Cauliflower and Zucchini

Pappardelle With Cauliflower and Zucchini

Serves 3-4

  • 2 heads garlic (if roasting, or 1-2 minced cloves if just sauteeing)
  • 4 T. butter
  • 1 small head cauliflower, cut into florets
  • 1-2 medium zucchini, cut into 4 lengthwise strips and then sliced 1/2 thick
  • pinch of tarragon
  • 1 lb fresh pappardelle noodles
  • black pepper
  • salt
  • pecorino romano, cut thin with a vegetable peeler
  1. Bring a large pot of well-salted water to a boil. Put your serving bowls somewhere to warm.
  2. If you want to roast the garlic, trim the upper 1/4" off of each head, rub them with some olive oil, wrap in tin foil and place in the toaster oven (or regular oven) at 400 F for about 40 minutes, until easily pierced with a fork. If you don't have that kind of time, skip it and just add a minced clove or two to the saute.
  3. In a large saute pan over medium-high heat, melt 3 T of the butter. Add the cauliflower, and stir. Add a couple tablespoons of water and cover for a couple of minutes, until just starting to become tender. Squeeze in the cloves of roasted garlic, taking care not to add the skins. Add the tarragon and 1 t. of salt. Add the zucchini and stir occasionally. Check the seasoning.
  4. When the vegetables are 3 minutes from done (probably just after you add the zucchini) turn them down to the low heat and drop the noodles in the boiling water.
  5. When the noodles are al dente (about 3 minutes for fresh pasta), drain them and toss with the remaining 1 T. of butter.
  6. Divide the noodles among heated bowls, top with 1/4 of the vegetable saute, several nice shavings of pecorino and freshly ground pepper.

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