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Posts Tagged ‘cauliflower’

by Caitlin Saniga

Creamy roasted cauliflower soup

This is a grown-up twist on the classic broccoli and cheddar soup: rich, silky, hearty and with a beautiful, mild, fruity depth, thanks to the white wine. Feel free to stir in cooked brown rice or farro, like my mom always did with our broccoli cheese soup.

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by Caitlin Saniga

Southwestern roasted cauliflower

Scoot over, black bean and corn enchiladas. Southwestern roasted cauliflower is your new best friend.

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by Sarah Steimer

Cauliflower and red pepper balls over polenta, spinach and caramelized onions

These nonmeatballs are so full of flavor and really relatively quick to whip up. I really love cauliflower and am always happy to learn another way to prepare it. This recipe is getting filed away for later use, for sure. I an even see them being used in a pita (sort of like falafel) or over a salad.

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by Caitlin Saniga

Coriander-spiced cauliflower pasta with grated egg and pine nuts

Cauliflower is a vegetable I often seem to overlook. It gets lost in the colorful variety of produce at the grocery store. But its mild, tender sweetness is truly the star of this plate. Let it linger in the pan without stirring for longer than feels comfortable, and it’ll caramelize nicely.

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by Caitlin Saniga

Cauliflower salad with red cabbage, feta and lemon-rosemary dressing

Served fresh, this salad has lots of nice crunch and crisp flavors. Served a day after it’s prepared, everything turns a bit purple, but the cauliflower loses a bit of its bite (which I like) and the flavors are accentuated. I served mine on the second day on top of a heap of quinoa.

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by Sarah Steimer

This is one of my new favorite side dishes. It's so, so simple and makes the house smell like an awesome Indian restaurant.

This quick side dish could also work well as a soup or salad topper. Roasting the cauliflower brings out a nutter flavor that compliments the curry seasoning.


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by Caitlin Saniga

Kale and roasted cauliflower salad with lemon-tahini dressing

As Sarah has advised in the past, if you want tender kale, give it a little massage. Or if you’ve had a stressful day, wad it up in your palm and squeeze it with all your might. The pressure beaks down kale’s tough cellulose structure. But be good to your food. Whisper “thank you” to your greens when you’re done.


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by Sarah Steimer

Honey mustard Brussels sprouts over pureed cauliflower

Everyone has heard me say at least 5,000 times that I love fall flavors. But really, what is more satisfying than harvest-time veggies with just the right seasoning and a great combination of textures? I’m also really getting down with sweet and spicy flavors on my veggies lately, like this spicy mustard and honey combination. Another great one? Honey and sriracha. (More on that later.)

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by Caitlin Saniga

Curried potato salad with peas and cauliflower

This potato salad reminded me a bit of traditional potato and pea samosa filling. Bring it to your family picnic for a nice change of pace from the typical mayo-and-celery potato salad.


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by Caitlin Saniga

Cauliflower pasta salad with capers, olives and mustard dressing.

So many times, pasta salad is that cold side dish with not enough dressing and too many canned black olives at the potluck picnic. But this version is a game changer. Served warm, it acts as a filling meatless main course. And the capers, olives, lemon and scallions pack a tangy punch.

Dressing:

  • ¬†juice from 1/2 lemon
  • 2 garlic cloves, peeled, trimmed and minced
  • 1/4 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sour cream
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons chopped parsley
  • 3 tablespoons capers, rinsed
  • pepper

Pasta salad:

  • 1 pound cauliflower florets
  • salt
  • 1/4 cup olives, pitted and quartered (I used a variety of green and purple olives.)
  • 1/2 cup thinly sliced scallions
  • 1/4 cup chopped parsley
  • 5 ounces spiral pasta
  • juice from 1/2 lemon

To prepare the dressing, combine the lemon juice, garlic and salt in a small bowl and let sit for about 15 minutes. Vigorously whisk in the mustard, sour cream and oil until thick and smooth. Add the parsley and capers, and grind a bit of pepper over top. Stir to combine.

Cook the cauliflower in a large pot of boiling salted water until barely tender, about 2 minutes. Scoop it out with a strainer or slotted spoon, shake off the excess water, and pit it in a large bowl with the olives, scallions and parsley.

Cook the pasta in the same water, then drain. Add the pasta to the bowl with the rest of the ingredients, then pour the dressing over top. Toss gently to combine. Serve hot or tepid, with lemon juice to sharpen the flavors.

Makes 4 servings.

Recipe adapted from: Vegetarian Cooking for Everyone

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