Purple Cauliflower with Golden Raisins & Almonds
This beautiful side from Martha Stewart is topped with a delightful combination of juicy raisins, crunchy almonds and sherry vinegar.
Ingredients:
2 heads purple cauliflower, cored and cut into florets
½ cup golden raisins
¼ cup olive oil
¼ cup raw almonds, coarsely chopped
2 tablespoons sherry or cider vinegar
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 425°, with racks in middle and lower third.
2. Place raisins in a measuring cup and cover with very hot water. Arrange cauliflower on two rimmed baking sheets. Toss with oil and season with salt and pepper. Bake 10 minutes.
3. Turn cauliflower and top with almonds. Bake until cauliflower is browned and tender and almonds are toasted, 10 minutes. Drain raisins. Transfer cauliflower to a serving dish; top with raisins and drizzle with sherry vinegar.
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Grilled Cauliflower Steaks with Honey & Meyer Lemon
Break out the barbecue for these flavorful cauliflower “steaks”!
Ingredients:
2 large heads cauliflower
2 tablespoons olive oil
2 Meyer lemons, zested and juiced
2 cloves garlic, finely minced
1 teaspoon honey
2 teaspoons kosher salt, divided
¼ teaspoon red pepper flakes
¼ cup chopped fresh parsley
¼ cup chopped toasted walnuts
Lemon wedges, for serving
Method:
1. Remove the outer leaves from each cauliflower head, then cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 very thick or 3 more moderate “steaks.”. In a small bowl, stir together the lemon zest and lemon juice, garlic, and honey.
2. Heat a grill to medium (about 350°). Brush one side of each cauliflower steak with the lemon–olive oil mixture and then sprinkle the brushed sides with half of the salt. Place the salted side down on the hot grill, then brush the tops of the steaks with the olive oil mixture and season with the remaining salt.
3. Cover the grill and let cook for 5 to 6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender. Remove from the grill. Sprinkle with the red pepper flakes, parsley, and walnuts. Serve hot with lemon wedges.
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Lemon-Pepper Linguine with Roasted Romanesco, Almonds & Capers
Seasonal romanesco is first roasted in the oven, then added to this luxurious pasta main.
Ingredients:
1 pound lemon-pepper linguine
¼ cup chopped almonds
¼ cup plus 3 tablespoons olive oil, plus more for drizzling
2 tablespoons drained capers, patted dry, divided
½ medium romanesco, cored, cut into small florets
8 garlic cloves, very thinly sliced
½ teaspoon crushed red pepper flakes, plus more for serving
½ cup dry white wine
¼ cup Grana-styled cheese, grated
2 tablespoons unsalted butter
Sea salt
Method:
1. Preheat the oven to 425°. Cook almonds, ¼ cup oil, and 1 tablespoon of the capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes.
2. Meanwhile, heat 3 tablespoons oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, ½ teaspoon red pepper flakes, and remaining capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.
3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until liquid is slightly thickened, about 3 minutes. Add ¼ cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in romanesco. Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.
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Cauliflower Mimosa
Simmered in a combination water and milk bath, this cauliflower dish from Pierre Franey’s Cooking in America is meltingly smooth and incredibly satisfying.
Ingredients:
1 head cauliflower
¼ cup milk
2 tablespoons butter
1 hard-cooked egg, peeled and finely chopped
1 tablespoon fresh parsley, chopped
Sea salt and fresh ground pepper
Method:
1. Trim cauliflower and break or cut into small florets. Put the florets in a saucepan and cover with water. Add a dash of salt and the milk. Bring to a boil and simmer for 10-15 minutes, or until cauliflower is tender. (Do not overcook.) Drain and keep warm.
2. Heat butter in a nonstick skillet, then add cauliflower. Toss and cook over medium heat until cauliflower pieces start to color.
3. Add egg, parsley and salt and pepper to taste. Toss together and serve warm.
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Grated Cauliflower Salad with Ginger-Lime Dressing
Tossed with a bright, zesty dressing, raw cauliflower shines in this simple salad.
Ingredients:
3 cups grated cauliflower*
½ finely diced carrot
½ cup finely diced red bell pepper
⅓ cup finely diced scallions
¼ cup minced cilantro
Dressing:
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 tablespoon plus 2 teaspoons fresh lime juice
2 teaspoons agave nectar or honey
1 teaspoon grated ginger
1 teaspoon minced jalapeño pepper
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together the olive oil, lime juice, ginger, jalapeño and agave nectar or honey. Season to taste with salt and pepper.
2. In a large bowl, stir together the cauliflower, carrot, red bell pepper, scallions and cilantro. Toss with the dressing and serve immediately or cover and chill under ready to serve.
*Tip: To grate the cauliflower, simply grate large sections against a box or cheese grater, or in a food processor using the grating blade.
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Indian-Spiced Cauliflower
This ingenious recipe from Bon Appetit is the perfect pairing for this week’s curry!
Ingredients:
1 large head cauliflower, cored, broken into 1-inch florets
2 tablespoons olive oil
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon curry powder
1 teaspoon turmeric powder
1 large head cauliflower, cored, broken into 1-inch florets
1 teaspoon finely grated peeled ginger
1 teaspoon finely grated lime zest
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°.
2. Stir oil, coriander seeds, cumin seeds, curry, and turmeric in a large bowl to combine. Add cauliflower and season with salt and pepper. Toss to coat cauliflower evenly. Arrange in a single layer on a large rimmed baking sheet (scrape any extra seasoning from bowl over cauliflower).
3. Roast until cauliflower is brown around edges and crisp-tender, 10–15 minutes. Transfer to a platter and sprinkle ginger and lime zest over. Serve warm or room temperature.
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Roasted Savoy Cabbage with Raisins
Juicy golden raisins add sweet appeal to this roasted dish.
Ingredients:
2 tablespoons golden raisins
1 large head Savoy cabbage, quartered and cored
2 ½ tablespoons peanut oil
3 tablespoons butter
2 fresh thyme sprigs
Sea salt and fresh ground pepper
Method:
1. Put oven rack in middle position and preheat oven to 400°. Soak raisins in very hot water to cover in a small bowl 30 minutes, replacing hot water once or twice as it becomes tepid. Tear cabbage into large pieces.
2. Heat oil in a 12-inch heavy ovenproof skillet or pot over moderately high heat until hot but not smoking, then add cabbage in 5 batches, adding some salt and pepper with each batch, stirring, and adding next batch as previous batch begins to wilt. (Some cabbage will brown.)
3. Add butter and thyme and cook, stirring frequently, until all cabbage is wilted, about 3 minutes. Drain raisins and add to cabbage, then transfer skillet to oven and roast, stirring every 10 minutes, until cabbage is tender, 30 to 40 minutes. Discard thyme sprigs before serving.
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Grilled Peaches with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these peaches are simply stunning for dessert.
Ingredients:
4 peaches, halved
1 teaspoon melted butter
3 teaspoons honey, divided
2 tablespoons sliced almonds, toasted
⅓ cup whipping cream
½ teaspoon almond extract
1 ½ tablespoons powdered sugar
Method:
1. Heat a grill or grill pan over medium high heat.
2. In a small dish whisk together the melted butter and a teaspoon of honey. Cut the peaches in half and brush the melted honey butter on the cut side.
3. Place the peaches cut-side down onto the heated grill pan. Grill the peaches for about 2-3 minutes until softened and just slightly charred, and then remove and place them cut-side up onto a plate.
4. Using a stand mixer with the whisk attachment or a hand mixer, add the whipping cream, almond extract, and powdered sugar and beat the whipped cream until stiff peaks form.
5. To serve, spoon about a tablespoon of the whipped cream on top of each peach half, then sprinkle on the sliced almonds and drizzle on the remaining 2 teaspoons of honey.
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Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this incredibly easy cauliflower recipe is a keeper.
Ingredients:
4-5 cups cauliflower florets
¼ cup olive oil
1 tablespoon minced garlic
2 tablespoons lemon juice
2 tablespoons chopped fresh herbs of your choice, such as parsley and thyme
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 450°. Place the cauliflower florets in a large roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, fresh herbs, salt and pepper.
2. Place the roasting pan in the oven and cook for 15-20 minutes until cauliflower begins to brown in spots, stirring occasionally to ensure even roasting. Remove from the oven and drizzle with lemon juice, tossing to coat; serve immediately while still warm.
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Roasted Cauliflower with Preserved Lemon-Olive Tapenade
Roasted and tossed with our housemade tapenade, this flavorful, incredibly-easy cauliflower recipe is a keeper.
Ingredients:
4-5 cups cauliflower florets
¼ cup olive oil
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
½ cup F&L preserved lemon-olive tapenade
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 450°. Place the cauliflower florets in a large roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, fresh herbs, salt and pepper.
2. Place the roasting pan in the oven and cook for 15-20 minutes until cauliflower begins to brown in spots, stirring occasionally to ensure even roasting. Remove from the oven and toss with the tapenade; serve immediately or at room temperature.
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