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

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  • DeeDee Oct 7, 2003 03:39 PM
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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.

                  1. c
                    cheeseandchocolate

                    A simple method that's a big hit with my boyfriend and me:

                    Steam cauliflower until very tender. Let cool to warm; alternately, let cool and reheat to warm in microwave. Make a vinaigrette of 1 Tbs Dijon mustard whisked with 3 Tbs red wine vinegar and 1/4-1/2 tsp salt, and then gradually whisk in 5 Tbs EVOO. Serve cauliflower with dressing on the side, letting each person drizzle desired quantity onto cauliflower.

                    So simple but sooooo delicious. I started serving it this way after eating lots of leeks vinaigrette with my host family years ago in France...I thought the mild nuttiness of cauliflower would equally nice with a vinaigrette.

                    Also try making cauliflower gratin...i.e. potato gratin, but with cauliflower.

                    1. I just saw this on TV and thought it sounded good. You could leave the Stilton out for the veg-head.

                      Link: http://www.foodnetwork.com/food/recip...

                      1. a
                        Aromatherapy

                        This is from a 70s-era English vegetarian cookbook that I forget the name of. The dish is called, I think, Cauliflower Richmond. Slice up a big sweet onion (or 2) and sauté in oil until richly browned. Add a cauliflower cut into florets, toss a bit. Add some tomato juice (or thinned puree), a spoonful of dark brown sugar, salt & pepper. Cover and cook until tender. Uncover, top with a generous layer of grated parmesan and bits of butter, run under broiler. A dinner party standby, always a hit.

                        1. cauliflower: saute cauliflower,onion and diced potates. add vegetable broth, chopped tomatoes, cumin (powdered or seeds) and oregano. a hearty soup.

                          beets: make a vegetarian beet borscht with cabbage, potato, green pepper, onion, bay leaf and dill, in vegetable broth. add minced garlic at end of cooking. serve with sour cream.

                          boil beets, drain and cube, and briefly toss with butter and balsamic in pan. add toasted walnuts and serve with crumbled bleu cheese.

                          broccoli par-boiled and sauted with garlic and oyster sauce. add shiitake mushrooms and seasoned tofu and serve with rice for a nice vegetarian meal.

                          1. Here's my cauliflower contribution, which I got from Cook's Illustrated: Chop cauliflower and sautee in vegetable oil on high for 6 minutes, until browned and nutty at the edges. Make a well in the center and add chopped garlic and ginger (measurements are not critical) and one teaspoon toasted sesame oil. After 30 seconds add 1/4 cup water, one tablespoon dry sherry, two tablespoons rice vinegar, one tablespoon soy sauce, toss, turn down heat, cover, and braise for about 6 more minutes, until tender. No one else in my family likes this, but that's OK, because I don't need their help to finish an entire head of cauliflower cooked this way.

                            1. Broccoli/Onion Casserole

                              1 large bunch of fresh broccoli (OR 2 bags (10 ounce) frozen broccoli)
                              1-1/2 cups grated sharp cheddar cheese
                              2-1/2 teaspoons dry Ranch Dressing mix, divided
                              3-1/2 ounce can French Fried Onions (cheese flavored ones preferred)
                              1 can mushroom soup
                              milk 2/3 cup

                              Cut broccoli into serving size pieces, cook until tender, but still crisp. Place in greased 1-1/2 quart baking dish. Sprinkle with cheese, 2 teaspoons of the Ranch Dressing mix, and half the onions. Blend soup and milk. Pour over top. Sprinkle with remaining Ranch Dressing mix. Bake at 325° for 25 minutes. Top with remaining onions and bake 5 minutes longer or until onions

                              Thai Broccoli Salad

                              1/4 cup creamy of chunky peanut butter
                              1 tbsp Equal Spoonful (or 1 packet Equal sweetener)
                              1-1/2 tbsp hot water
                              1 tbsp lime juice
                              1 tbsp light soy sauce
                              1-1/2 tsp dark sesame oil
                              1/4 tsp red pepper flakes
                              2 tbsp vegetable oil
                              3 cups fresh broccoli florets
                              1/2 cup chopped red bell pepper
                              1/4 cup sliced green onions
                              1 clove garlic, crushed

                              Combine peanut butter, Equal, hot water, lime juice, soy sauce,sesame oil and red pepper flakes until well blended; set aside.

                              Heat vegetable oil in large skillet over medium high heat. Add broccoli, bell pepper, green onions and garlic. Stir fry 3-4 min until vegetables are tender crisp. Remove from heat and stir in peanut butter mixture.

                              Serve warm or at room temperature. Serves 4

                              Nutrients per serving: 199 calories, 17 g fat, 6 g protein, 9 g
                              carbs, 0 mg cholesterol, 342 mg sodium

                              1. this is my adaptation of a recipe for "mu-GLAH-beh", which i got from a friend who lives in Jerusalem. the word supposedly means "upside-down" in Arabic, and i'm sure my pseudo-phonetic spelling is ridiculously wrong -- if anyone knows what the real word should be and how it's spelled, i'd be very glad to know! traditionally all the cooked ingredients are layered in a pot with the rice on top and the casserole is cooked for another 1-2 hours. then it's turned out carefully onto a platter for presentation - hence "upside-down".

                                i removed the chicken from the original recipe when i was a veg-head myself, and switched couscous for rice to cut the cooking time. sometimes i throw in some cooked chickpeas as well. you *can* roast the cauliflower if you prefer - as everyone has said, it's delicious - but sometimes there's nothing like good old-fashioned deep frying!

                                1. cut 1 - 2 heads cauliflower into small, equally-sized florets and fry in a couple of inches of olive oil (or combination of olive and canola oils) in batches. drain each batch on paper towels and salt to taste. (try not to eat it all right now...)

                                2. cook desired amount of couscous in chicken or veggie stock (or use bouillon). fluff couscous with a fork, and season to taste with cinnamon, nutmeg, allspice, salt, and pepper.

                                3. toast or fry an equal amount of blanched almonds and pine nuts until light brown (don't do them together or the pine nuts will burn).

                                4. pile the cauliflower onto the couscous and top with the nuts, and some plain yogurt too.

                                1 Reply
                                1. re: china

                                  I know this is an old thread, but the above recipe sounds great. I found it spelled maklouba, meqloobeh, etc. Some recipes call for eggplant. Here's one that doesn't: http://www.recipezaar.com/87832 It describes how it is sometimes eaten from a big tray in the center of a table instead of served to individual plates.