Curried Cauliflower Bisque with Garlic Greens

Make this soup with a high-quality yellow curry powder.   If you like heat, add a diced Serrano pepper.  This soup is also great made with a little coconut milk in place of some of the vegetable stock.

1 ½ tbsp. extra-virgin olive oil or butter

½ medium yellow onion, diced

1 stalk celery, diced

½ head cauliflower (4 c.), chopped

1 Tbsp. curry powder

4-5 c. stock

2 Tbsp. long-grain rice

Salt and fresh-ground pepper to taste

1-2 cloves garlic, minced

3 ounces greens (spinach, chard, collard greens, dandelions, etc.), cleaned, tough stems removed

Heat 1 Tbsp. olive oil or butter in 4-quart soup pot over medium heat.  When hot, add onion and celery and cook until vegetables begin to soften around the edges (4-5 minutes).  Add cauliflower and curry powder and cook, stirring often, 3-4 minutes more.  Add just enough stock to cover vegetables (4-4 ½ c.).  Add rice, and bring soup to simmer.  Simmer until cauliflower and rice are tender (about 20 min).  Blend soup on High, in batches if necessary, until smooth.  If soup seems too thick, add last bit of stock and reheat until hot.  Season to taste with salt and fresh-ground pepper.  Heat remaining ½ Tbsp. olive oil or butter in medium-size sauté pan over medium heat.  When hot, add garlic and cook, stirring constantly, 30-60 seconds.  Add greens and cook until greens are wilted and tender.  Season to taste with more salt and pepper.  Ladle hot soup into bowls and top with spoonful of sautéed greens.  Serves 4.

Recipe from Mothering Magazine, January-February 2010 issue.

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Cauliflower-Cheese Soup

Prep. Time: 40 min.

Yield: 6 or more servings

1 medium-large potato, peeled and diced (about 2-3 c. diced)

¾ c. milk

1 large cauliflower, cut or broken into florets (put aside 2 c. of florets)

4 c. water

1 medium carrot, peeled and chopped

3 medium cloves garlic, peeled

1 ½ c. chopped onion

1 ½ tsp. salt

2 c. (packed) grated cheddar (plus extra for garnishing each serving)

1 tsp. dill

½ tsp. caraway seeds

black pepper, to taste

Place potato, cauliflower (except for the 2 c. reserved), carrot, garlic, onion, salt, and water in a large saucepan.  Bring to a boil, then simmer until all the vegetables are very tender.  Puree in a blender or food processor, and transfer to a kettle or Dutch oven.  Steam the reserved cauliflower pieces until just tender.  Add these to the puree along with all remaining ingredients.  Heat gently, and serve topped with a little extra cheese.

Recipe from Moosewood Cookbook, by Mollie Katzen.

Cauliflower Steaks with Olive Relish & Tomato Sauce

Active: 25 min.

Total: 45 min.

4 servings

By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak.  Save any extra florets for crudités.

1 large head of cauliflower

½ c. pitted oil-packed black olives, finely chopped

3 sun-dried tomatoes, thinly sliced

3 ½ Tbsp. olive oil, divided, plus more

2 Tbsp. chopped flat-leaf parsley

1 tsp. fresh lemon juice

Kosher salt and freshly ground black pepper

3 garlic cloves

2 plum tomatoes, cored, quartered

Remove leaves and trim stem end of cauliflower, leaving core intact.  Place cauliflower core side down on a work surface.  Using a large knife, slice cauliflower into four ½” “steaks” from center of cauliflower (some florets will break loose; reserve).  Finely chop enough loose florets to measure ½ c.  Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 Tbsp. oil, parsley, and lemon juice.  Season relish with salt and pepper.  Preheat oven to 400F.  Heat 1 Tbsp. olive oil in a large heavy ovenproof skillet over medium-high heat.  Working in 2 batches, cook cauliflower steaks until golden brown, about 2 min, per side, adding 1 Tbsp. oil to pan between batches.  Transfer steaks to a large rimmed baking sheet.  Reserve skillet.  Roast cauliflower until tender, about 15 min.  Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down.  Cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower.  Roast garlic and tomatoes until tender, about 12 min.  Transfer garlic, tomatoes, and ½ Tbsp. oil to a blender; puree until smooth.  Season with salt and pepper.  Divide tomato sauce among plates.  Place 1 cauliflower steak on each plate; spoon relish over.  Serve warm or at room temperature.

Recipe from Bon Appetit, January 2012 issue.

Broccoli Cauliflower Salad

1 med. head cauliflower, broken into florets (about 7 ½ c.)

1 med. bunch broccoli, cut into florets (about 4 c.)                                      2 c. seedless red grapes

6 green onions with tops, sliced                                                                         2 c. (8oz.) shredded mozzarella cheese 2 c. mayonnaise (however much you like)                                                     ¼ c. grated Parmesan cheese

2 Tbsp. sugar                                                                                                        2 Tbsp. cider vinegar

½ -1 pound sliced bacon, cooked and crumbled                                           Leaf lettuce

Additional red grapes, optional

In a large bowl, combine the cauliflower, broccoli, grapes, onions, and mozzarella cheese.  Combine the mayo, Parmesan cheese, sugar and vinegar; pour over vegetable mixture and toss to coat.  Cover and refrigerate for at least 2 hrs.  Just before serving, stir in bacon.  Transfer to a lettuce-lined bowl.  Garnish with grapes if desired.  Yield: 15-20 servings.

Moroccan Cauliflower

The deep red color of paprika seeps into the cauliflower, which is kept whole, making for a beautiful presentation.  The cumin and cinnamon add wonderful flavor to this vegetable side dish.

1 med. head cauliflower                                                                     1 tsp. paprika

1 tsp. gr. Cumin                                                                                    1/8 tsp. ground cinnamon

¼ c. extra-virgin olive oil                                                                    2 Tbsp. freshly squeezed lemon juice

2 cloves garlic, minced                                                                       1 tsp. salt

1 tsp. freshly ground pepper                                                              1/3 c. chopped flat-leaf parsley

Trim stalk of cauliflower to the base, keeping the pretty green leaves intact.  Set in a large pot with half an inch of water in it.  Cover, set over medium heat, and bring to a simmer.  Steam until tender, 10 to 12 min.  Mean while, in small sauté pan over medium-low heat, lightly toast paprika, cumin, and cinnamon for 2 to 4 min, until fragrant.  Remove from heat and whisk in oil, juice, garlic, salt, and pepper.  Transfer cauliflower to platter and pour spiced oil over the top.  Sprinkle with parsley and serve. Serves 4 to 6.

Curried Cauliflower Bisque with Garlic Greens

Make this soup with a high-quality yellow curry powder.   If you like heat, add a diced Serrano pepper.  This soup is also great made with a little coconut milk in place of some of the vegetable stock.

1 ½ tbsp. extra-virgin olive oil or butter                                           ½ medium yellow onion, diced

1 stalk celery, diced                                                                             ½ head cauliflower (4 c.), chopped

1 Tbsp. curry powder                                                                          4-5 c. stock

2 Tbsp. long-grain rice                                                                        Salt and fresh-ground pepper to taste

1-2 cloves garlic, minced

3 ounces greens (beet greens, spinach, chard, dandelions, etc.), cleaned, tough stems removed

Heat 1 Tbsp. olive oil or butter in 4-quart soup pot over medium heat.  When hot, add onion and celery and cook until vegetables begin to soften around the edges (4-5 minutes).  Add cauliflower and curry powder and cook, stirring often, 3-4 minutes more.  Add just enough stock to cover vegetables (4-4 ½ c.).  Add rice, and bring soup to simmer.  Simmer until cauliflower and rice are tender (about 20 min).  Blend soup on High, in batches if necessary, until smooth.  If soup seems too thick, add last bit of stock and reheat until hot.  Season to taste with salt and fresh-ground pepper.  Heat remaining ½ Tbsp. olive oil or butter in medium-size sauté pan over medium heat.  When hot, add garlic and cook, stirring constantly, 30-60 seconds.  Add greens and cook until greens are wilted and tender.  Season to taste with more salt and pepper.  Ladle hot soup into bowls and top with spoonful of sautéed greens.  Serves 4.

Cauliflower Cheese Pie

2 hrs. prep., including baking                                                                                          1 9-inch pie

Crust: 2 c., packed, grated raw potato                                                            ½ tsp. salt

1 egg, beaten                                                                                        ¼ c. grated onion

Heat oven to 400 degrees. Set the freshly-grated potato in a colander over a bowl.  Salt it and leave it for 10 min.  Then squeeze out the excess water (which can be used for soup stock) and add it to the remaining ingredients.  Pat it into a well-oiled 9-inch pie pan, building up the sides of the crust with lightly-floured fingers.  Bake for 40-45 min. – until browned.  After the first 30 min. brush the crust with a little oil to crispen it.  Turn oven down to 375 degrees.

Filling: 1 heaping, packed cup grated cheddar cheese                 1 med. cauliflower, broken into small flowerets

1 med. clove crushed garlic                                               1 c. chopped onion

3 Tbsps. Butter                                                                     dash of thyme

½ tsp. basil                                                                            ½ tsp. salt

2 eggs                                                                                     ¼ c. milk (mix with eggs)

black pepper                                                                         paprika

Saute onions and garlic, lightly salted in butter for 5 min.  Add herbs and cauliflower and cook, covered, 10 min., stirring occasionally.  Spread half the cheese into the baked crust, then the sauté, then the rest of the cheese.  Pour the custard over and dust with paprika.  Bake 35-40 min. – until set