Tag Archives: cauliflower

Roasted Cauliflower & Purple Potatoes

16 Sunday Jan 2011

Posted by in CSA, Farmers' Market, Recipe, Side, Vegan, Vegetarian

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INGREDIENTS

  • 1 large head of cauliflower, cored and cut into 1 inch wide florets
  • 1/2 to 3/4 lb. purple potatoes, washed, and cut into 1 inch cubes (do not peel)
  • 1/4 cup extra virgin olive oil
  • 5-7 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper

DIRECTIONS

  1. Preheat oven to 425 degrees F. Toss cauliflower, potatoes, oil, garlic, salt and pepper in a large bowl. Spread evenly on a 9X13″ baking dish.
  2. Bake for 25-30 minutes, stirring occasionally, until golden brown.
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Pizza with Roasted Cauliflower, Potatoes, Pesto, Bok Choy & Tatsoi

20 Friday Nov 2009

Posted by in Dinner, Entree, Lunch, Recipe, Vegetarian

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This green and white pizza is definitely not your traditional pizza. The roasted cauliflower provides a nutty aroma. Delicious served with Butternut Squash Soup. (*Indicates CSA vegetable.)

INGREDIENTS

  • 3 medium potatoes, washed well, quartered*
  • 1 medium onion, chopped
  • 1 bunch bok choy, rinsed and chopped*
  • 1 bunch tatsoi, rinsed and chopped*
  • 1 tbsp EVOO
  • 1 prepared pizza dough
  • 4 oz feta cheese
  • 4 oz freshly grated parmesan cheese
  • 4 oz freshly grated mozzarella cheese
  • 1-2 cups Roasted Cauliflower with Garlic*
  • 2 tbsp pesto (I used pesto I had made a few months earlier that I had frozen in my freezer, but you can also use a high quality bottled pesto)

DIRECTIONS

  1. Preheat oven to 475 degrees F.
  2. Using a pressure cooker, cook potatoes (add 1 1/2 cup water to the bottom of a pressure cooker, add the grate, then add the quartered potatoes, with skins; close pressure cooker according to your pressure cooker’s directions; bring to pressure over high heat, and cook for 3 minutes). Remove potatoes, let cool, remove skins, and cut into 1/2 inch pieces.
  3. Sauté onion in EVOO over medium heat, until translucent (about 8 minutes). Add chopped bok choy and tatsoi. Cook over medium heat until wilted. Season with salt and pepper.
  4. Roll out pizza dough onto a ROOM TEMPERATURE pizza stone coated with cornmeal. Roll pizza dough slightly over the edges of the stone. Take the dough over the edges and slightly roll it under, to lift it off the edges and to form a crust.
  5. Bake the rolled out pizza dough on pizza stone in the oven for 5 minutes.
  6. Spread pesto evenly over pre-cooked pizza dough. Top with Roasted Cauliflower and Garlic, sauteed bok choy and onions, and three different types of cheese.
  7. Bake at 475 for 8-12 minutes, until cheese and pizza crust begins to brown.


Roasted Cauliflower with Garlic

20 Friday Nov 2009

Posted by in Dinner, Lunch, Recipe, Side, Vegan, Vegetarian

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This recipe is easy and delicious. For the original recipe, see The Gourmet Cookbook 2004. (*Indicates CSA vegetable.) Serve as a side or as a topping on pizza.

INGREDIENTS

  • 1 very large head of cauliflower, or 2 medium heads (end and leaves removed, florets and stem cut into 1-inch wide pieces)*
  • 1/4 cup extra virgin olive oil
  • 4-6 cloves of garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper

DIRECTIONS

  1. Preheat oven to 425 degrees F.
  2. Toss cauliflower with oil, garlic, salt and pepper in a large bowl. Spread evenly in a 13X9″ pyrex baking pan.
  3. Roast stirring every 10 to 15 minutes, until cauliflower is golden and crisp-tender, about 30 minutes.

Indian Cauliflower Curry

20 Friday Nov 2009

Posted by in Dinner, Entree, Lunch, Recipe, Vegan, Vegetarian

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This is a tasty indian curry recipe, with lots of flavor and variety of texture. It can be made with a variety of vegetables. I’ve made it with the following combination of vegetables: eggplant, potatoes & green beans; cauliflower, sweet potato, and bok choy; and cauliflower and potato. Recipe adapted from From Curries to Kebabs: Recipes from the Indian Spice Trail by Madhur Jaffrey. (*Indicates CSA vegetable.)

Serve with Mint-Cilantro Chutney and Basmati Rice.

INGREDIENTS

  • 1 cup chopped onion
  • 2-inch piece of fresh ginger, peeled and chopped
  • 4-6 cloves garlic, chopped
  • 8 tbsp extra virgin olive oil (EVOO)
  • 2 medium to large boiling potatoes, diced into small 1/4″ pieces (boiled, cooled and peeled)*
  • 5 cups of cauliflower florets*
  • A generous pinch of ground asafetida
  • 1 tsp whole cumin seeds
  • 1 1/2 tsp ground coriander
  • 3/4 tsp ground cumin
  • 3/4 tsp ground tumeric
  • 1 28oz can crushed tomatoes, or diced tomatoes blended, or 3-6 small-medium tomatoes blended
  • 1 1/2 tsp kosher salt, or to taste
  • 3-4 fresh hot green chilies (such as jalapeno), whole but with small slits cut in each*
  • 2 medium bunches of bok choy or swiss chard*

DIRECTIONS

  1. Put the onion, ginger, garlic and 4 tbsp water in a blender, and blend until smooth.
  2. Pour the oil into a large, preferably nonstick, lidded pan and set over medium-high heat. When the oil is hot, put in the potatoes and cauliflower. Fry, stirring until they are lightly browned. Remove with a slotted spoon and set aside.
  3. Off the heat, remove all but 3 tbsp of oil from pan, then return the pan to the heat. Add asafetida and then cumin seeds. A few seconds after, add onion mixture from blender. Stir fry for 3-4 minutes. Then add coriander, cumin, turmeric, and cayenne pepper. Stir for a minute, then add tomatoes and cook, continuing to stir for another 2 min.
  4. Add cauliflower and potatoes, 1/2 cup water, salt and the chilies. Stir, bring to simmer, cover and cook over very low heat for 15 minutes. Add greens, cook for another 10-15 min. or until cauliflower is tender.