Cauliflower Sautéed with Peaches and Cardamom

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay)

4 cups chopped cauliflower
2 medium shallots, slivered
1/4 tsp. salt
3/4 lb. peaches (2 medium)
1/2 tsp. ground cardamom
Several grinds black pepper
2 Tbsp. minced fresh parsley leaves

Combine the cauliflower, shallots, and salt with 1/3 cup water in a heavy-bottomed skillet.  Cover and cook over medium heat 7-10 minutes, until the cauliflower is barely fork-tender.

Meanwhile, peel the peaches and slice the flesh from the pits into bite-size chunks.

When the cauliflower is barely tender, stir in the peaches and sprinkle the cardamom and pepper evenly over the contents of the skillet.  Cook, stirring gently but frequently, for 3 minutes or so, until the peaches are heated through.  Toss with the parsley in a bowl and serve hot or at room temperature.

(Really good and interesting.  I took an old vegan cookbook - so old it didn't have any recipes with kale! - and cooked my way through the whole of it.  Many recipes were so-so, but there have been a few stunners like this one, truly odd and delightful.)

Millet Soup

(recipe from May All Be Fed: Diet For A New World by John Robbins)

3 1/2 cups vegetable stock
1/2 cup millet
1/2 small cauliflower, cut into small florets
1 medium carrot, coarsely chopped
1 rib celery, with leaves, sliced
2 garlic cloves, minced
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1 tsp. dried basil
1/4 tsp. freshly ground black pepper
1 1/2 cups sliced mushrooms
3 green onions, with tops, finely chopped
2 cups soy milk (I used almond milk)
3 Tbsp. tamari
2 Tbsp. nutritional yeast flakes, optional

Put the stock and millet into a large pot.  Bring to a simmer over medium heat, cover, and cook for 12 minutes.

Stir in the cauliflower, carrot, celery, garlic, rosemary, thyme, basil, and pepper and return to a simmer.  Cover and cook, stirring occasionally, until the vegetables are almost tender, about 8 minutes.

Stir in the mushrooms and green onions, cover, and simmer until the mushrooms are tender, about 5 minutes.

Stir in the soy milk, tamari, and yeast flakes, and bring just to a simmer.  Serve immediately.

(This is a delightful and easy to make soup!  I recommend adding spinach also at the end with the mushrooms and onions - makes it more colorful.  This soup keeps well in the fridge for several days.)

Potato and Roasted Cauliflower Salad

(recipe adapted from Food & Wine magazine)

1 1/2 lb cauliflower, cut into 1-inch florets
1/8 cup coconut oil
Kosher salt
3/4 lbs. fingerling potatoes, halved lengthwise and sliced crosswise 1/4-inch thick
3/4 lbs. baby red potatoes, halved and sliced 1/4-inch thick
1 Tbsp. white wine vinegar
1/2 cup vegan mayonnaise (I love grapeseed oil Vegenaise)
1 small shallot, minced
1 Tbsp. Dijon mustard
1/8 cup brined capers, drained, rinsed and finely chopped
1/8 cup finely chopped parsley
Grated horseradish, for serving

Preheat the oven to 400F.  On a large rimmed baking sheet, toss the cauliflower with the oil and season with salt.  Roast for 25 to 30 minutes, stirring once, until just tender and lightly browned; let cool.

Meanwhile, in a large saucepan of salted boiling water, cook the fingerlings and red potatoes until just tender, about 8 minutes.  Drain.  Spread the potatoes on a large baking sheet and sprinkle with the vinegar.  Let cool.

In a large bowl, whisk the mayonnaise, shallots, mustard, capers, and parsley.  Add the cauliflower and potatoes and toss.  Season with salt to taste and garnish with more parsley, if desired.  Serve with horseradish.

Refrigerate; bring to room temperature just before serving.

(I just mixed some horseradish right in when whisking the other sauce ingredients, to taste.  Really delicious potato salad - makes me want to add roasted cauliflower to every potato salad recipe!)

Stir Fry of Cauliflower, Tomatoes, Orange, and Fresh Basil

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

1 cup uncooked basmati rice
1 tsp. olive oil
1/2 tsp. minced garlic
1 Tbsp. coconut oil
1 Tbsp. dark sesame oil
1 medium yellow onion, diced
4 cups chopped cauliflower (about 1 medium head)
1/2 cup fresh-squeezed orange juice
1/2 lb. fresh pear tomatoes, diced (about 3 medium)
1 can (13 oz.) water-packed tomatillos, drained and chopped
1/2 cup minced fresh basil leaves
1 Tbsp. arrowroot powder or cornstarch

Bring 2 cups of water to a boil.  Add the rice, olive oil, and garlic.  Return to a boil, cover, reduce heat to very low, and cook 15-20 minutes, until water is absorbed and rice is tender.  Allow to stand, covered, for at least 5 minutes, then fluff with a fork before serving.

Meanwhile, heat the coconut and sesame oils in a wok or heavy skillet over medium-high heat and add the onion.  Saute 2-3 minutes, until onion becomes opaque.  Add the cauliflower and stir.  Stir in the orange juice, cover, and cook 5 minutes, stirring occasionally.  Add the tomatoes, tomatillos, and basil.  Stir to combine, lower the heat to medium-low, cover, and cook 5-7 minutes, stirring occasionally, until cauliflower is fork-tender.  Combine 2 Tbsp. of water with the arrowroot powder in a jar with a tight-fitting lid.  Shake to dissolve, then stir into the cauliflower mixture, cooking for a moment or two to thicken the sauce.  Place equal portions of the cooked rice on warmed serving plates and spoon the cauliflower mixture over top.

Roasted Lemon Cauliflower with Walnuts

(recipe from Amazing Grass)

1 large head cauliflower, cut into small florets
2 Tbsp. coconut oil
Juice of 1 large lemon
Large pinch cayenne pepper
2 Tbsp. finely chopped fresh parsley
2 Tbsp. finely chopped red onion
3 Tbsp. chopped raw walnuts
Salt and pepper, to taste

Preheat the oven to 450F.  Toss the cauliflower with the coconut oil, lemon juice, and cayenne and bake on a baking pan for 30 minutes.  Stir in the parsley and onion.  Season to taste with salt and pepper and serve topped with the walnuts.

Autumn Salad with Horseradish Vinaigrette

(recipe from Sprouted Kitchen)

3/4 lb. Brussels sprouts
3/4 lb. cauliflower florets
3 cups butternut squash, cut into 1/2"cubes
2 Tbsp. olive oil
1 Tbsp. white balsamic (I used regular balsamic vinegar)
3/4-1 tsp. sea salt
1 tsp. freshly ground pepper
few pinches of cayenne
1 cup cooked white beans, rinsed and drained
1/2 cup pomegranate seeds
2 packed cups arugula
1 Tbsp. prepared horseradish
1 large clove garlic
1/2 a shallot
1 tsp. honey
2 Tbsp. white wine vinegar
1/4 cup olive oil
1/2 tsp. each salt and pepper, to taste
handful of fresh chives and/or parsley
dollop of crème fraiche, optional

Preheat the oven to 400F.  Cut the Brussels in half lengthwise, and cut the cauliflower into similar size chunks.  Add both of these and the squash to a large rimmed baking tray.  Drizzle the vegetables with the olive oil, balsamic, salt, pepper, nutmeg, and a few pinches of cayenne and toss everything together with your hands to coat.  Roast in the upper third of the oven for 35 minutes, until edges are browned.

While the vegetables roast, make your dressing.  In a mini blender or processor, combine the horseradish, garlic, shallot, honey, white wine vinegar, olive oil, salt and pepper, herbs and crème fraiche, if using.  Blend everything together to mix well.  Taste for salt and pepper and set aside.

As soon as the hot tray is out of the oven, add the beans onto the tray and toss everything together.  Allow the vegetables to cool to room temperature.  Add the pomegranate seeds, arugula, and a good drizzle of the dressing and toss everything to coat.  Serve at room temperature.

Cauliflower Bisque with Roasted Red Peppers

(I don't know where this recipe is from)

3 Tbsp. oil
1 yellow onion, diced
sea salt
1/8 tsp. saffron threads, soaked in 2 Tbsp. water
2 new potatoes, unpeeled, diced
1 head cauliflower, broken into small florets
1 cup unsweetened almond milk
3 cups water
cracked black pepper
2 roasted red bell peppers, diced
2-3 sprigs flat-leaf parsley, coarsely chopped

Place oil and onion in a soup pot over medium heat.  When the onions begin to sizzle, add a pinch of salt and sauté for 2-3 minutes.  Add saffron (and soaking water) and potatoes, add a pinch of salt and sauté for 2 minutes.  Add cauliflower and stir well.  Add milk and water; cover and bring to a boil.  Reduce heat to low and cook until cauliflower is quite soft, about 20 minutes.  Season to taste with salt and pepper and simmer for 5 minutes more.

Transfer soup to a food processor and puree until smooth.  Return to the soup pot and keep soup on low.

To serve, ladle soup into bowls.  Mix roasted peppers and parsley together and use to garnish soup.

Winter Squash and Cauliflower Soup with Rosemary and Marsala

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

1 1/2 lbs. winter squash, peeled, seeded, and diced (4 cups)
1 Tbsp. olive oil
1 medium yellow onion, diced
1/4 tsp. dried red chili flakes
5 cloves garlic, minced
2 tsp. dried rosemary, crushed
1/8 tsp. salt
4 cups vegetable stock
1 28-oz. can diced tomatoes
2 cups diced cauliflower
3/4 cup dried small shell pasta
1/3 cup Marsala

Heat the olive oil in a stockpot over medium-high heat for a moment, then add the onion and chili flakes.  Stir and sauté about 2 minutes, then stir in the squash, garlic, rosemary, and salt.  Saute about 7 minutes, stirring frequently, until the squash and onions are beginning to brown.  Add the stock and the tomatoes with their juice.  Cover and bring to a boil over high heat.  Stir in the cauliflower, pasta, and Marsala, and bring back to a boil over high heat.  Reduce heat to medium-high to maintain a strong simmer and cook about 12 minutes, until cauliflower is fork-tender and pasta is al dente.  Serve very hot.

Spiced Cauliflower with Sesame Seeds

(recipe from 101cookbooks.com)

1 1/2 Tbsp. olive oil or clarified butter
1 tsp. cumin seeds
2 medium yellow onions, finely sliced
a pinch of turmeric
fine grain sea salt

1 medium cauliflower, thinly sliced

4 dried chiles, stemmed and halved
1-2 tsp. sesame seeds, lightly toasted
1 garlic clove, grated
1 1/2-inch piece of fresh ginger, peeled and finely grated
1-2 green jalapeno chiles, seeds removed, finely chopped
2-3 Tbsp. chopped fresh cilantro

Heat the oil in a large skillet over medium-high heat, add the cumin seeds and cook until they begin to crackle, just 30 seconds or so.  Stir in the onions, along with the turmeric and a few pinches of salt.  Cook, stirring often, until the onions caramelize a bit and turn lightly golden, roughly 7-10 minutes.  Add the red chiles, sesame seeds, garlic, and half of the ginger.  Continue to cook for another minute.  Add the cauliflower and stir well.  Cover the pan and cook the cauliflower over low-medium heat for 3-5 minutes, until just tender.

When the cauliflower is nearly cooked, remove the lid, increase the heat, and stir in the green chiles and remaining ginger.  Salt to taste, sprinkle with cilantro and enjoy.

Cauliflower Slaw

(recipe from smittenkitchen.com)

1/2 cup thinly sliced almonds
Juice of half a lemon (about 1 Tbsp.), plus more to taste
1 Tbsp. white wine vinegar
1/4 tsp. sea salt, plus more to taste
3 Tbsp. dried currants
5 Tbsp. olive oil, plus more for frying
2 Tbsp. brined or salt-packed capers
1 small, compact-looking head of cauliflower (about 1 1/4 lbs.)
Freshly ground pepper
3 scallions, thinly sliced (use green and white parts)
2 Tbsp. chopped flat-leaf parsley (optional, mostly for color)

Heat oven to 350F.  Spread almonds on a tray and toast them until they're a deep golden color, tossing them once or twice to ensure even cooking.  This will take 10 to 14 minutes.  Set aside to cool.

Meanwhile, place lemon juice, vinegar, and 1/4 tsp. salt in a small bowl.  Add currants; set aside and let them soak while you prepare the other ingredients.

If using brined capers, drain and spread them on paper towels until most of their moisture has wicked out, about 5 minutes.  If using salt-packed capers, soak them in water for 10 minutes to remove the saltiness, then drain, rinse, and pat dry on paper towels.  Pour 1/2-inch of olive oil, or another oil that you prefer to fry in, in a small skillet or saucepan.  Heat it over medium-high heat.  When hot enough that a droplet of water added to the oil hisses, carefully add the capers and step back - they're going to sputter a bit for the first 10 seconds.  Once it's safe to get closer, give them a stir.  Depending on how dry they were, it can take 1 to 2 minutes for them to get lightly golden at the edges and then crisp.  Remove with a slotted spoon.  Drain on paper towels.

Trim cauliflower leaves and cut the head into quarters.  Cut stems and florets into 1/4-inch slices.  Add to a large bowl.

Scoop currants from vinegar mixture with a slotted spoon and add to bowl with cauliflower, along with almonds, capers, scallions, and parsley.  Slowly whisk 5 Tbsp. olive oil into remaining vinegar mixture in a thin stream.  Add several turns of freshly ground black pepper.  Pour over cauliflower and other ingredients and turn gently to coat.  Taste and adjust the seasonings, adding more lemon juice, salt, or pepper to taste.  Serve.

(Really different, crisp and tasty.  I didn't mess with all of the rinsing and draining of the capers - I just drained quickly and sautéed in a pan.)

Roasted Cauliflower with Dates and Pine Nuts

(recipe from 5 Ingredient Fix cookbook)

1 large head cauliflower, cut into florets (about 8 cups)
Kosher salt and freshly cracked black pepper, to taste
4 Tbsp. unsalted butter (I used coconut oil)
1/3 cup pine nuts
1 garlic clove, minced
1/2 cup pitted Medjool dates, coarsely chopped

Preheat the oven to 425F.

Evenly spread the cauliflower on a baking sheet and season with salt and pepper.  Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20 minutes.

Put the butter in a small skillet over medium-low heat.  Once it's melted, add the pine nuts and cook, stirring frequently, until they're light golden brown, about 5 minutes.  Add the garlic and dates and continue cooking until the garlic and dates are softened, 2 to 3 minutes more; season with salt.

Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top, and toss to combine.  Taste and adjust seasoning if necessary and serve warm or at room temperature.

(Interesting cauliflower dish - simple and tasty.)

Paul Bertolli's Cauliflower Soup

(Recipe from Food 52 blog)

3 Tbsp. olive oil 1 medium onion (6 oz.), sliced thin
1 head very fresh cauliflower (about 1 1/2 lbs.), broken into florets
salt, to taste
5 1/2 cups water, divided

Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the oil over low heat, without letting it brown, for 15 minutes.

Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly, and stew the caulifower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer, and cook an additional 20 minutes uncovered.

Working in batches, puree the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.

Thin the soup with 1/2 cup hot water, if needed. Reheat the soup. Serve hot, drizzled with a thin stream of olive oil and freshly ground pepper.

(Very simple and delicious. I used vegetable broth in place of water.)

Cauliflower "Rice" Stir-Fry

(recipe from wholeliving.com)

2 cups cauliflower florets
2 Tbsp. olive oil, divided
1 sliced red onion, divided
4 minced cloves garlic, divided
coarse salt
1/4 cup broth
1 Tbsp. minced fresh ginger
1 thinly sliced small red chile
2 cups broccoli florets
1 julienned large carrot
1/2 diced (stemmed, seeded) red bell pepper
Juice of 1/2 lemon
2 Tbsp. shelled pumpkin seeds
2 Tbsp. fresh cilantro leaves

Pulse cauliflower florets in a food processor until finely chopped.

Heat 1 Tbsp. oil in a large skillet over medium heat.  Add 1/2 sliced red onion and 2 minced cloves garlic and cook, stirring, until tender, about 6 minutes.  Add cauliflower and season with coarse salt.  Stir in broth and steam, covered, until broth has evaporated and cauliflower is tender, about 6 minutes.  Transfer to a bowl and cover.

Wipe pan and heat 1 Tbsp. oil over medium-high heat.  Add 1/2 sliced red onion and cook, stirring, until tender, about 5 minutes.  Add 2 minced cloves garlic, ginger, and chile and cook 1 minute.  Add broccoli florets, carrot, and bell pepper and cook, stirring, until tender, about 5 minutes.  Season with salt.  Remove from heat and add lemon juice.

For each serving, top cauliflower with vegetables and sprinkle with pumpkin seeds and cilantro.

(Simple, but quite good.  Cauliflower "rice" is the bomb!)

Creamy Cauliflower Soup with Greens

(recipe from Martha Stewart Living)

1 Tbsp. olive oil, plus more for drizzing

1 medium onion, chopped (about 1 cup)

4 cloves garlic, chopped

1 medium head cauliflower (about 3 lbs.), florets and stems cut into 1-inch pieces (8 to 9 cups)

4 1/2 cups water (or vegetable broth)

1/4 cup chopped fresh dill, plus more for garnish

5 large kale or collard leaves, or a combination, tough ends removed and the leaves roughly chopped

salt and pepper

Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes.  Add garlic and a pinch of salt, and cook for 3 minutes more.  Add cauliflower and pour in water until it reaches just below the top of the cauliflower.  Bring to a boil over high heat.  Add 2 Tbsp. dill.  Reduce heat to low and simmer until cauliflower is just tender, about 10 minutes.  Stir in greens, and simmer for 3 minutes.

Let sit for 5 minutes to cool slightly.  Stir in remaining 2 Tbsp. dill.  Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it's too thick.  Return to pot and reheat.  Season with salt and pepper.  Garnish with dill and a drizzle of oil.

(A simple blended soup, better after the flavors mesh for a few days.  I used a ton of dill because I had a big bunch.  Enjoyed this taken to work for lunch.  Felt good to eat because it's so healthy.)  

Creamy Curried Cauliflower Soup

(recipe from Whole Foods Market)

1/4 cup raw sunflower kernels
3 1/2 cups unsweetened almond milk, divided
3 tsp. mild curry powder, divided, more to taste
1 cup chopped yellow onion
3 cloves garlic, chopped
5 cups (about 1 pound) cauliflower florets

Preheat oven to 350F.  In a small bowl, toss sunflower kernels with 1 tsp. almond milk and 1 tsp. curry powder.  Spread out on a small parchment paper-lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes; set aside.

Meanwhile, heat 1/2 cup almond milk in a large pot over medium heat.   Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes.  Add cauliflower, remaining 2 tsp. curry powder, and almond milk, cover and simmer until cauliflower is very tender, about 40 minutes.  Taste and adjust seasoning with more curry powder if you like.  Working in batches, carefully puree in a blender until smooth.  Transfer to bowls, garnish with sunflower seeds, and serve.

(Another delicious and simple-to-make soup!  I doubted the bother of the curry-baked sunflower seeds, but ended up mixing them right into the soup after I pureed it, and they gave a nice surprising texture to the soup.  The curry flavor and the creaminess of the soup were perfect.  I brought this to work for lunches and enjoyed it every time.)