I have big plans for cauliflowers this fall. Recording them here so I remember.
-Chop into florets, toss with olive oil, roast on baking tray, season with s&p. Separately, caramelize a bunch of onions (or leeks) (or a mix?). Layer roasted florets and onions in a casserole dish, top with a creamy goat cheese, throw it back in the oven at high heat until the cheese browns. (Maybe some herby breadcrumbs under the cheese? TBD.) More black pepper before serving.
-Chop into florets, toss with olive oil, roast on baking tray, season with s&p. Toss with good tahini, parsley, a little lemon and a drizzle of pomegranate molasses. This is a variation on the cauliflower salad that I had at Tanoreen six years ago and have not forgotten.
-Something along the lines of Foodspin’s tour de force mashed cauliflower recipe, except with coconut milk instead of the dairy, and lots of turmeric and curry.
For Lovelyredpanda (I can’t make omelettes either-they become scrambled eggs).
I made this tonight (and ate it) as I listened to the last part of A Dance With Dragons. This was absolutely delicious! I’m definitely making it again.
I made this roasted garlic and cauliflower pasta. The big differences were:
- my cauliflower was purple (and chopped in smaller pieces)
- I used bow-tie pasta and it wasn’t one of the pasta types mentioned in the recipe
- I forgot the parsley
- I used my CSA garlic and cauliflower
You roasted two bulbs of garlic and smooshed them out with some lemon juice and olive oil (top left) and then you roasted the cauliflower. Put that together with the pasta, some of the pasta water and parmesan cheese. It took a bit of time but was very easy. I have lots of leftovers for work lunches.
- 1 bunch (4 or 5) beets
- 1/4 cup cider vinegar
- 1 Tbsp sugar
- 1 Tbsp olive oil
- 1/2 teaspoon dry mustard
- Salt and pepper
1 Remove greens from beets, save for future use (see beet greens recipe). Cut beets to uniform sizes so they will cook evenly. Steam or boil around 30 minutes or until done. (Alternatively, you can roast them by wrapping them whole in foil and cooking them in a 350°F oven for about an hour.) A fork easily inserted into the beet will tell you if the beets are done or not.
2 Drain the beets, rinsing them in cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Slice the beets.
3 Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.
[via Laughing Squid]