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Cauliflower, Beets and Broccoli - Need New Recipes [moved from General Chowhounding Topics]

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The farmers market in NYC has an abundance of fall produce. Personally, I could use some new recipes that use cauliflower, beets and broccoli. My husband is a vegetarian so the recipes cannot include meat. Thanks for any help you can give me.

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  1. Make a risotto with grated raw beets stirred in halfway through the cooking, also include lemon zest and white wine in the stock/base, and sprinkle with parmesan. Roasted beets in salads with salty/tangy cheeses are great, and they taste good with citrus or balsamic sauces. A "red salad" of radicchio, roasted beets, and blood oranges or red grapefruit, with or without additional cheeses and toasted nuts is fun.

    Roast cauliflower in the oven until golden brown and serve like roasted potatoes. Steam cauliflower until tender then puree it and add cream and butter a la mashed potatoes. Toss steamed cauliflower with green olives, capers, lemon, evoo and pasta, add toasted breadcrumbs or parmesan. Or toss steamed cauliflower again with pasta, raisins, and toasted pine nuts (and/or sun or oven dried tomatoes) and moisten with chicken stock infused with some saffron. Cauliflower is good with curries, and if you grate it and steam it or stir fry it, it can be treated like rice, as a white base for soaking up sauces.

    1. Have you ever tried roasting cauliflower? It's insanely great. Break or cut a head of cauliflower in to large florets. Toss in a small roasting pan with about 3 tbsp. olive oil, a few teaspoons of salt and lots of ground black pepper. Roast in a 425°(F) oven for about 15 minutes. Toss in slivered garlic from several large cloves. Roast for another 5 - 10 minutes, until the cauliflower is soft and browning at the edges. A friend does this with broccoli & says it's delicious.

      PS When I say "toss" I mean throw in and mix around. Also, I use coarse kosher salt, so 2 tsp. isn't as much as it sounds. If you're using fine table salt, cut it back to 1 teaspoon.

      Roasted beets are tasty tossed in a salad with chick peas, diced red onion, balsamic vinegar, olive oil and S&P.

      5 Replies
      1. re: GG Mora

        I second the roasting cauliflower suggestion - and a tasty alternative is to mix some curry powder into while tossing and then roast. I have had similar success with stir frying it in a very hot wok.

        Another suggestion is to roast beets tossed with EVOO (extra virgin olive oil) and orange essence (we use orange extract from Penzeys). You can eat them as a veggie or slice into a salad or slice and mix with orange zest and segmented oranges (or even better tangelos when they are in season)

        1. re: tigerwoman

          A third for the cauliflower roasting--I learned to do this from chowhounds--it puts the flaccid steamed stuff to shame and brings out a really nice nutty flavor. In addition to olive oil and salt, I also sometimes toss in caraway seeds or mustard.

        2. re: GG Mora

          I tried this last night--roasting cauliflower with olive oil, salt, pepper and garlic--and it was really good and easy. My wife, whose favorite seasoning is salt, said it was the best cauliflower she has ever eaten. I thought it was a bit salty (I used two teaspoons coarse kosher salt for about 1 and 1/4 heads) and will modify next time.

          1. re: GG Mora

            I also tried this last night. I roasted cauliflower and broccoli. Whe it was about half way done, I added some sliced garlic. Fantastic!

            I can't wait to eat the leftovers for dinner tonight!

            1. re: GG Mora

              I too tried this last night. Picked up some pristine cauliflower at the farmers' market, tossed with EVOO, pepper, garlic powder and salt. It was remarkably great. MrsSwift, who HATES cauliflower and all things even remotely related, declared it to be delicious and, while I was occupied making Swiss fondue, ate the entire platter.

            2. c
              Caitlin McGrath

              I frequently roast broccoli - similar to cauliflower, I break it into florets and peel the stems, toss with olive oil, salt and pepper and roast at about 375 for around 20 minutes. The florets get a nice little crunch on the tips, and the stems get super sweet.

              Linked below is a good cauliflower recipe from Floyd Cardoz, the chef at Tabla in Manhattan.

              Link: http://www.foodandwine.com/invoke.cfm...

              1. Pureed cauliflower makes a great substitute for mashed potatoes - whether or not you're on a carb-restricted diet. In order to make the puree smooth, I boil the florets in salted water past the point of "done." Then puree in the food processor with salt, pepper, a little butter and some non-fat half-and-half. Sometimes I add some grated cheese, sometimes roasted garlic. Great stuff.

                1. You can make a delicious broccoli salad by steaming some chopped broccoli for one to two minutes. Set aside. Toast some pine nuts until golden brown. Chop some red onion. To assemble, mix some mayonaise with vinegar and sugar (or Splenda) to taste then pour on all the above. I don't have exact measurements, I do it to taste and I add crumbled fried bacon also. It's a great salad and good for low carbers as well.

                  Another way I often serve broccoli is by steaming it until tender. I serve it with a sauce made of mayonaise, soy sauce, a little fresh ginger grated and sugar (or Splenda). Once again, I measure the ingredients by taste. I use the Kikoman Lite Soy Sauce, just 2 or 3 shakes. Pour the sauce over the broccoli, it's delish.