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Roasted cauliflower with parmesan polenta

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Cauliflower provides large amounts of vitamins and minerals, including vitamins C and K as well as folate, phosphorous, and B vitamins.32 Cruciferous veggies are low in calories and high in fiber, so they help you feel full. Eating them regularly is associated with reduced risk of some cancers, depression, and all-cause mortality.
Cauliflower loses some nutritional value when boiled. You'll get more of its health benefits when you eat it raw, steamed, stir-fried, or microwaved

Black beluga lentil and coconut curry soup  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:1 hour

1 small , washed and divided into small heads
2 tsp coconut oil, solid
2 cups onions, finely chopped
5 garlic cloves, finely minced
1-inch piece of ginger, grated
1/4 tsp ground turmeric
pinch grated nutmeg
1/4 tsp chili powder
1/4 tsp ground coriander
1 tsp garam masala
1/2 tsp paprika
1 lb (450g) can plum tomatoes, chopped
1 qt. hot vegetable stock
4 oz (120g) black beluga lentils
4 cups sweet potatoes, chopped into medium-sized chunks
2 cups (475 ml) can coconut milk

For the yogurt dressing:
1 cup 240 ml plain yogurt
1/2 cup cucumber, grated
10 mint leaves, chopped
pinch of salt

Preheat the oven to 200 C. (400 F). Place the in a baking dish, drizzle with coconut oil, and roast for 30 to 40 minutes, or until golden. While is cooking, in a large pan, cook the onions, garlic, and ginger in 2 teaspoons coconut oil for about 10 minutes, then add all the spices, and cook over low heat for a few minutes more.
Add the tomatoes, stock, lentils and sweet potatoes, cover, and reduce the heat to a low simmer. Cook for about 30 minutes, stirring occasionally to make sure the bottom doesn't burn and that you have enough liquid. Top up with water if needed. Add the coconut milk and continue to cook until the lentils and sweet potatoes are very soft. Add the to the sauce in the pan.

To make the dressing, place all the ingredients in a bowl and mix together well. Cover and keep in the fridge until needed. Serve the curry with the rice and the yogurt dressing.

Cauliflower and pasta  Print Recipe

Serves: 4

Preparation time: 40 minutes

Cooking time:20 minutes

1/2 cup pine nuts
1/2 cup golden raisins
3 tablespoons olive oil
4 cloves garlic, peeled and minced
1 medium head , rinsed and trimmed to 1-inch pieces
1/2 teaspoon red-pepper flakes
7 anchovy fillets, minced
3 tablespoons capers
1 cup white wine
coarse salt and freshly ground black pepper to taste
1 pound dried rigatoni
10 fresh basil leaves, very thinly sliced
roasted pepper, for garnish (recipe follows)

1. Heat a large skillet over medium-high heat.
Add pine nuts, and toast, stirring frequently until golden brown, about 5 minutes. Set aside in a small bowl.
2. Place raisins in a small bowl. Cover with 1 cup warm water. Set aside to plump, about 10 minutes.
3. Heat olive oil in the same large skillet over medium-low heat. Sauté garlic and until golden, about 5 minutes. Add pepper flakes, anchovies, capers, and wine. Simmer 2 to 3 minutes. Meanwhile, drain raisins, discarding water. Add raisins; season with salt and black pepper. Cook, covered, 10 to 12 minutes, until is fork-tender. Uncover, and let liquid reduce slightly over high heat, 1 to 2 minutes.
4. Meanwhile, cook rigatoni in salted boiling water until just tender, about 10 minutes or following label instructions. Drain; toss into warm mixture. Just before serving, toss pasta with basil and pine nuts. Garnish with roasted pepper.

1 yellow or red bell pepper.
Heat a gas burner to high. Place pepper over flame. Roast until blackened all over, turning as necessary. Wrap pepper in a paper towel, enclosing completely. Let steam for 2 minutes. Unwrap, and peel blackened skin from pepper, using a paper towel. Discard skin. Stem and seed pepper.

Cauliflower au gratin  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

3 pounds , cleaned, cut into 2-inch florets
1/4 cup butter
1/2 cup chopped onion
1/4 cup flour
4 cups boiling milk
salt and pepper to taste
1/8 teaspoon grated nutmeg
1 1/2 cups grated Swiss cheese
1 teaspoon melted butter In a kettle of salted boiling water, cook the florets for 3 to 4 minutes, or until tender. Drain , and plunge into ice cold water to stop the cooking. Drain . Pat dry, and transfer to a buttered 2-quart baking dish.
Preheat oven to 350 degrees. In a saucepan, cook the onion in 3 tablespoons of butter over moderate low heat, stirring until it is softened. Stir in the flour and cook the roux over low heat, stirring, for 3 minutes. Add milk and whisk over moderate heat until the sauce thickens. Simmer the sauce for 10 minutes. Season with salt, pepper and grated nutmeg. Pour the sauce over . Sprinkle the cheese over the sauce. Pour butter over cheese. Bake until sauce in golden brown, 15 to 20 minutes
with cheddar sauce:
A variation of this recipe uses the cream sauce with the addition of 1 1/2 cups grated cheddar cheese, and dry breadcrumbs sprinkled over the top of .

Cauliflower soup Dubarry  Print Recipe

Serves: 8

Preparation time: 40 minutes

Cooking time:70 minutes

5 ounces butter
8 ounces leeks ( white part), chopped
5 ounces flour
2 1/2 quarts water
1 pound , cut into small pieces
1 pound veal bones
6 egg yolks
3/4 cup heavy cream
1 cup milk In a soup pot, melt butter and add he leeks. Stir over medium heat for 5 minutes. Do not brown. Add the flour and cook slowly for 5 minutes. Whisk in the water.
Add the and veal bones. Cover and simmer for 1 hour.
Combine the egg yolks with the heavy cream. Boil the milk and whisk into the egg yolk mixture. Strain.
Skim the butter off the top of the soup.
Remove the bones, puree and strain soup.
Add the egg yolk and milk mixture, mix well and season.
For garnish add cooked small bunches of and chopped chervil leaves.

Cauliflower stew with coconut oil ginger and turmeric   Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

2 tablespoons coconut oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
3 ripe tomatoes, finely chopped
1 medium head , stemmed and cut into bite-size florets
1 jalapeno, stemmed, seeded, chopped
1 cup chopped kale
2 teaspoons ginger paste
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 can full-fat, unsweetened coconut milk
1 teaspoon sea salt
2 tablespoons chopped cilantro In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.

Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.

Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.

Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.

Mussel and cauliflower velouté  Print Recipe

Serves: 8

Preparation time: 35 minutes

Cooking time:40 minutes

3 lbs fresh mussels
3 tablespoons (42g) butter
3 cups (about 2 small/100g each) sliced onions
2 sprigs thyme
3 cloves garlic, peeled and sliced
2 bay leaves
1 ½ quarts (1.5L) vegetable or Chicken Stock
2 cups (480ml) dry white wine
½ tablespoon (0.25g) saffron threads
2 heads (3lb/1.3kg) , woody stems removed, cut into small florets
1 cup (240ml) heavy cream
1 cup (240g) crème fraîche
Salt and freshly ground white pepper
2 cups ¼-inch (0.5cm) cubed white bread, toasted
½ bunch chives, cut in batons Discard any mussels that are cracked or open and will not close with a tap on the counter.
Place the rest in a large container and cover with cold water for 20 minutes to filter out any sand. Lift the mussels from the water, leaving all the sand behind. Remove the beards by grasping them with a dry towel and pulling toward the hinges of the shells. Scrub the mussels under cold running water.
Heat 1 tablespoon (14g) of the butter in a large saucepan over medium heat. Add half of the onions, thyme, garlic, and bay leaves and cook, stirring, for 3 minutes.
Add 2 cups (480ml) of the stock and the wine and bring to a boil. Toss in the mussels, cover, and simmer until the mussels open. Drain the mussels through a cheesecloth-lined colander set over a bowl and reserve the liquid for the soup.
Pick the mussels from the shells, place in a shallow container, and cover with enough cooking liquid to keep them moist. (At this point the mussels and cooking liquid can be reserved, chilled, overnight.)
In a large Dutch oven or heavy-bottomed pot, melt the remaining 2 tablespoons (28g) butter over medium heat. Add the remaining onion, thyme, garlic, and bay leaf and the saffron threads and cook, stirring, until the onions are translucent.
Add the and cook, stirring, for another 5 minutes. Add the reserved cooking liquid and the remaining chicken stock. Simmer, stirring occasionally, for 30 minutes, or until the is very tender. Add the heavy cream and crème fraîche and bring to a simmer. Discard the bay leaf and thyme and transfer the mixture to a blender (you will need to do this in batches). Puree until smooth and season with salt and pepper. Return to the pan, bring to a simmer, and stir in the mussels just before serving.
Serve, garnishing with the toasted bread and chives.

Roasted cauliflower with parmesan polenta  Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:1 hour

For the :
1 large or 2 medium head
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
freshly ground black pepper

For the panko crumbs:
1/2 cup panko crumbs
2 teaspoons melted butter
2 tablespoons toasted pinenuts
1 small clove garlic
finely grated zest from 1 medium lemon
2 tablespoons finely chopped fresh parsley leaves
2 medium size sundried tomato, drained and finely chopped (optional)

For the polenta:
5 cups low sodium chicken broth, or vegetable broth
1 cup instant polenta
1/2 cup parmesan cheese
1/2 teaspoon kosher salt, more to taste Adjust oven rack to middle position and preheat oven to 450°F. Drizzle a sheet pan with 1 tablespoons of olive oil. Set aside.
For the panko crumbs, melt butter till bubbly in a small sauté pan. Add pine nuts and stir continuously for about 1 minute, till nuts and butter turn a light, golden brown. Remove pan from heat, then remove pine nuts with a slotted spoon to a plate lined with a paper towel. Add garlic to butter in pan and return to medium low heat. Cook for 15-30 seconds or until fragrant. Add panko crumbs to the pan and stir to combine. Cook, stirring continuously for 1 minute to crisp crumbs. Remove from heat, Add lemon zest, parsley and finely chopped sundried tomato.
Wash and remove any outer leaves from the , but leave the stem intact. Place head stalk side down on a cutting board. Using a large chef's knife, slice into 3/4" wedges. Arrange slices and any pieces in a single layer on prepared baking sheet, placing any stray pieces in the center of the pan. Drizzle with remaining oil and season with salt and pepper. Cauliflower shrinks during the roasting process.
Roast until underside is deep golden brown, 15–25 minutes. Turn over, season with salt and pepper, and continue to roast until other side is deep golden brown and crisp, 15–20 minutes longer.
While the steaks are roasting, make the polenta. Bring broth to a boil in a medium large pot.While the broth boils, slowly add polenta, stirring or whisking continuously to prevent lumps. Once all polenta has been incorporated, lower eat to a gentle simmer and cook, uncovered for 6-8 minutes. Add parmesan and salt and stir to incorporate. Polenta should be thick but spoonable. If it gets too thick, you can add a bit more chicken broth, to thin.
To serve, spoon polenta into four shallow bowls. Arrange steaks on top and sprinkle with panko mixture and pine nuts. Garnish with parsley and lemon slices.
Side Dishes Asian cauliflower

Broccoli cauliflower casserole

Broccoli cauliflower gratin

Cauliflower melt

Creamy cauliflower purée

Grilled cauliflower with red chili zhug yogurt - black garlic - hazelnut dukah and mint salsa verde

Marinated cauliflower

Asian cauliflower  Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:15 minutes

For the :
1 small head
cut into bite-size florets
2 tablespoons cornstarch
1/2 teaspoon baking powder
½ teaspoon salt
Pinch of white pepper
1 egg or 2 egg whites
3 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 cup water
1/2 cup all-purpose flour or rice flour
2 teaspoons toasted sesame seeds
2 to 3 cups peanut or canola oil, for frying

For the sauce:
2 teaspoons sesame oil
6 scallions, white part finely sliced, green part chopped into 1-inch pieces
3 cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon whole hot chili red chili pepper, minced
1/2 cup vegetable broth
1/4 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons mirin
3 tablespoons sugar
1 tablespoon cornstarch
Sesame seeds, for garnish (optional) 1. In a medium bowl, whisk the flour, cornstarch, baking powder and salt to combine. In a liquid measuring cup, whisk the eggs, soy sauce and vinegar to combine. Slowly pour the egg mixture into the flour, whisking constantly. You should end up with a thick but still dip-able batter (thin with a little water if needed).

2. Heat the oil in a medium cast iron skillet until very hot (you can test it by dropping a small amount of batter into the oil--it should immediately sizzle and float).

3. Dip each piece of fully in the batter, then place in the oil. Pan-fry the until it’s golden on all sides, 4 to 5 minutes. Drain on absorbent paper towels.

4. In a medium pot, heat the sesame oil over medium heat. Add the finely-chopped white scallions, garlic, ginger and chiles, and cook until fragrant, 1 to 2 minutes.

5. Add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.

6. In a small bowl, whisk the sugar and cornstarch to combine. Pour about ¼ cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer. Stir in the large pieces of green scallion.

7. Cook, stirring occasionally, until the mixture thickens and has good flavor, 7 to 9 minutes more.

8. Add the to the pot and toss to coat until the is rewarmed, 4 to 5 minutes. Serve immediately, garnished with sesame seeds and with a side of steamed rice.

Broccoli cauliflower casserole  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:15 minutes

1/3 cup dry breadcrumbs
2 tablespoons finely shredded extra sharp cheddar cheese
2 cups small broccoli florets
2 cups small florets
vegetable cooking spray
1 tablespoon melted butter
1 tablespoon coarse grained mustard
1/4 teaspoon white pepper Combine breadcrumbs and cheddar cheese; stir breadcrumb mixture well.
Steam broccoli and , covered, until vegetables are crisp-tender. Drain vegetables, and place in a 1 1/2 quart casserole coated with vegetable cooking spray.
Combine the butter, mustard, and white pepper; drizzle over vegetables and toss well.
Sprinkle vegetables with the breadcrumb mixture, and bake at 425 degrees until thoroughly heated.

Broccoli cauliflower gratin  Print Recipe

Serves: 4

Preparation time:25 minutes

Cooking time:45 minutes

1 (3-pound) head , cut into large florets
1 to 1 1/2 pounds broccoli, cut into medium florets
Kosher salt
8 tablespoons plus 2 tablespoons unsalted butter
1/2 cup bleached all-purpose flour
4 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere or Comte cheese, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Preheat the oven to 375 degrees F.
Cook the florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain well.
Add the broccoli to the boiling water. Cook until just tender, about 5 minutes. Drain the broccoli in a colander. Rinse under cold running water to cool. Drain well.
Meanwhile, melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a whisk for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1/2 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained and broccoli on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of cheese and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Bake for 25 to 30 minutes, until the top is browned. Serve hot.

Cauliflower melt  Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:1 hour

1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 Medium head of , cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
1/2 cup golden raisins
1/4 cup white wine (optional)
1/4 cup shelled pistachios
4 ounces Comte or Manchego cheese, cut into 8 slices
2 tablespoons chopped parsley 1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the slabs and toss to coat.
3. Arrange the on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasted. Set aside to cool but keep the oven on.
4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
6.Arrange the in a baking dish. Sprinkle with pistachios and raisins and top with the cheese.
7. Bake until the cheese melts, 7 to 10 minutes.
8. Top with chopped parsley and serve immediately.

Creamy cauliflower purée  Print Recipe

Serves: 4

Preparation time: 10 minutes

Cooking time:15 minutes

1 medium head , cut up into florets
4 cloves crushed garlic
1/3 cup 1% buttermilk or low fat sour cream
salt and pepper to taste
1 tbsp butter Steam or boil and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender or regular blender.

Grilled cauliflower with red chili zhug yogurt - black garlic - hazelnut dukah and mint salsa verde  Print Recipe

Serves: 4

Preparation time:1 hour 50 minutes

Cooking time:30 minutes

1 - 2-pound head with leaves
1 gallon water
3 tablespoons salt, divided
1 tablespoon of cumin
3 tablespoons extra-virgin olive oil, divided

Red chili zhug yogurt
Black garlic paste
Hazelnut dukah
Mint salsa verde
Trim stem of by removing the leaves, so it will sit level on a rimmed baking sheet. Bring 2 gallons water to a boil in a large stockpot over high. Stir in 2 1/2 tablespoons salt and 1 tablespoon of cumin until dissolved.
Add to water; place a heatproof ceramic plate on top of to keep it submerged. Boil until tender and a fork inserted in meets no resistance, 12 to 13 minutes. Using a spider strainer, gently lift from water, and let drain in spider, allowing water to drip back into pot. Place , stem side down, on a rimmed baking sheet. Let stand until has cooled slightly and is dry to the touch, about 15 minutes.
Meanwhile, Preheat oven to 500°F with oven rack in center of oven.
Brush 1 tablespoon olive oil over to apply a thin, even layer. Sprinkle remaining teaspoon of salt over . Bake in preheated oven until golden brown, about 20 minutes. Remove from oven, and carefully brush with remaining 2 tablespoons olive oil.

Cover with Red chili zhug yogurt,
Black garlic paste,
Hazelnut dukah and
Mint salsa verde. Decorate with a few mint leaves and serve immediately.

Marinated cauliflower  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:8 minutes

1 medium

For dressing :
1 cup French salad dressing
1 teaspoon mustard
1 teaspoon lemon juice
1 clove chopped garlic
3 chopped cooked egg yolks Wash and cook in boiling water until done.
Cool, drain and cut into small pieces.
Place in a salad bowl. Combine remaining ingredients and mix with . Marinate for 1 hour in refrigerator.
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Measures of non liquid ingredients

Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams


1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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