Tagged with cauliflower

Cauliflower Gratin with Manchego and Almond Sauce

Ingredients 3/4 cup half-and-half 4 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup whole milk Pinch of freshly grated nutmeg Salt and freshly ground pepper One 2-pound head of cauliflower, cut into 1 1/2-inch florets 1/2 cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped almonds (3 ounces) 3/4 cup plus 2 … Continue reading

Indian Vegetable Curry

Ingredients 2 tablespoons curry powder 1 ½ teaspoons garam masala ¼ cup vegetable oil 2 c. chopped onion 3/4 lb. potatoes, cut into 1/2″ pieces 3 cloves garlic, pressed 1 tbsp. grated fresh ginger 1 – 1 ½ serrano chiles, minced 1 tbsp. tomato paste ½ head cauliflower, florets (4 c.) 1 (14.5oz) can diced tomatoes, blended … Continue reading

Tangy Mustard Cauliflower

Ingredients 1 medium head cauliflower 1/4 cup water 1/2 cup mayonnaise 1 tsp. finely chopped onion 1 tsp. prepared or Dijon mustard 1/4 tsp. salt 1/2 cup shredded cheddar cheese Preparation 1. Place cauliflower and water in 1 1/2 quart glass casserole and cover with glass lid. 2. Microwave 9 minutes on high. Drain. Combine … Continue reading

Orecchiette al Cavolfiore

Ingredients 1 medium cauliflower 1 clove garlic 1 chili (red?) 2 tbsp olive oil 500g (just over 1 lb) orecchiette pasta 3 anchovy fillets, roughly chopped salt parmesan, for serving, grated Preparation Cut the cauliflower into little florets, cook in salted boiling water for 5 minutes, drain. Peel the garlic and deseed and chop the … Continue reading

Garlic-Lemon Roasted Cauliflower

Ingredients 1 head cauliflower 1 slice white bread, torn into 1-inch pieces 5 tbsp. olive oil Salt and pepper 1 garlic clove, minced 1 tsp. lemon zest, plus lemon wedges for serving ¼ c. chopped fresh parsley Preparation 1. Trim outer leaves of cauliflower and cut stem flush with bottom of head. Turn head so … Continue reading

Cauliflower with Capers, Black Olives, and Chiles

Ingredients About 1 pound of cauliflower ½ cup pitted black olives, coarsely chopped 1 heaped tablespoon salt-packed capers, rinsed and drained 2 tablespoons finely chopped flat-leaf parsley Grated zest and juice of a lemon Sea salt Pinch of crushed red-chile pepper 2 garlic cloves, crushed and chopped ⅓ cup olive oil Preparation Trim the cauliflower, … Continue reading