Request for cauliflower recipe
I transcribed this recipe for cauliflower and potatoes (aloo gobi) from one of the 'special features' on the "Bend It Like Beckham" DVD.
Indian-style Cauliflower with Potatoes (Aloo Gobi)
1 head cauliflower
3T oil or clarified butter
2t cumin seeds
2t coriander seeds
1T finely minced fresh ginger
1 small jalapeno, minced
½t ground turmeric
½t coarse salt
¾lb red skinned potatoes, cubed
Cut the cauliflower head into florets, approximately the same size as the potatoes. Heat the oil or clarified butter in a large skillet over medium-high heat. Add the cumin seeds, coriander seeds, ginger, and jalapeno, stirring constantly, to release the flavors of the spices. After about ten seconds, add the turmeric and salt. Stir. Immediately add the potatoes and cauliflower, and stir to coat with the spices. Add water, cover, and reduce heat to a low simmer. Allow to simmer for 10-15 minutes, checking periodically to make sure the water has not completely evaporated – add a small amount of water, if necessary. Uncover and increase heat to high to evaporate the remaining water. Remove to a serving bowl, and sprinkle with cilantro. Serve.
Very simple. I steam cauliflower until it's quite softened, then drain it. In a large cast-iron skillet, heat some olive oil or butter and add cauliflower. Using a potato masher, mash the cauliflower until it's broken down into very small pieces, then spread it evenly in the skillet. Add s + p to taste, and cook over med. high heat until it starts to brown. I use a spatula and keep turning it and patting it down, pancake like, into skillet. The more it browns, the sweeter it becomes. When it's done, it's texture is like that of grated potatoes, nutty and sweet.
I pulled this one off Chowhound's homecooking board last fall.....screw the gastrointestinal consequences, and eat the whole thing...
Spiced Roasted Cauliflower
Adapted from December 2002 issue of Food and Wine
1 large head cauliflower (about 3 pounds), cut into florets
4 tablespoons unsalted butter, melted (Alternatively: Use same amount of olive oil)
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon hot paprika
1/4 teaspoon cinnamon
1⁄2 teaspoon ground coriander
Coarse salt, for sprinkling
Preheat oven to 475 degrees. In a large bowl, toss cauliflower with butter or oil, coating evenly. In a small bowl, combine sugar, salt and spices and mix cauliflower with hands, ensuring that spice mixture has been evenly distributed.
Spread florets on a baking sheet in a single layer and roast in oven until fork tender, at least 15 minutes. Serve in a bowl as a side dish or with toothpicks, as a party snack
I frankly agree with just roasting it. Toss the florets in olive oil, crushed garlic, salt, pepper and grated parmesian and roast in a 373 degree F oven till brown and yummy.
Then again, I rarely do it, but deep frying it is amazing. make a simple batter with
1/2 cup flour
1/4 cup cornstarch
1 tablespoon salt
a few grind of black pepper
1/2 tsp ground nutmeg
1 tablespoon mayonnaise
1/2 cup or more water
Heat 2" of peanut, grapeseed or vegetable oil in a skillet to 375 degrees.
Toss the florets in, swizzle them around and let the exces batter drain a bit.
fry them in the oil in batches, about a minute or two on each side. Remove and drain on brown paper bags. Transfer cooked batches to a cookie sheet lined with brown paper bags and keep warm in a 2oo degree oven.
I like them just as is. However, my husband dips his in honey mustard or ponzu sauce.
Cut cauliflower into florettes, blanch c. 4 minutes and then cool under cold running water. Place in bowl. Mix 1 c. mayo with 1/2 c. grated cheddar and 1/4 c. grated parm and add to Cauliflower. Mix and then put in casserole or gratin dish. Top with buttered breadcrumbs mixed with a little parm. Bake at 350 until top is golden and you can hear the cauliflower bubbling (it won't be very liquidy).
Cut your cauli into florets and steam them until just tender. Remove and drain the pot. In the pot, warm up some olive oil. Add minced garlic, one or two anchovies and a sprinkle of crushed red pepper. Once the garlic is just turning golden and the anchovies have disintegrated into the oil, toss in the cauli. Salt and pepper before serving.
We get raves over this mashed cauliflower recipe (inspired by one in Eating Well) - it's even good for you!
Creamy Cauliflower Bliss
2 lbs cauliflower, cut into medium florets
4 large cloves garlic, peeled and smashed with the flat of a knife
¼ cup water
⅓ cup buttermilk
1 T extra-virgin olive oil
½ t salt
Pepper to taste
Fresh chives or scallions, finely sliced for garnish
Cook cauliflower, garlic, and water in a covered microwave-safe baking dish (a 2-quart size works well) for 9 minutes on full power. Fork test for tenderness. Cook an additional 2-6 minutes depending on the strength of your microwave.
Transfer cauliflower to a large pot with a lid and use the lid to strain out ALL excess water. Add buttermilk, oil, butter, salt, and pepper. Mash with a hand held masher or a stick blender until smooth and creamy (we use the stick blender for a finer consistency). Return to baking dish to serve, sprinkling with chives or scallions.
Note: If you finish this before the rest of dinner is done, reheat for 30-45 seconds in the microwave before serving.
Check out http://www.tendinners.blogspot.com/ for other recipes (in comments sections) and other food related musings...
I baked cauliflower in a mild curry paste with a touch of coconut milk-delicious
One of my dh's favs is to brush lowfat mayo over a full head of cauliflower and then sprinkle breadcrumbs over the mayo so it stays in place and bake it uncovered in a 325 oven until fork tender.
Cauliflower stir fried with broccoli and shrimp is also delicious.
Here's my soup...no cream needed.
Saute cauliflower chunks in olive oil until browned. Light brown for lighter flavor, darker for richer flavor, you decide. Towards the end add garlic cloves, but don't brown 'em too much. Add a bit of chicken stock to the pan to deglaze and further tenderize the cauliflower. Puree cauliflower, garlic and stock in blender, adding stock slowly until thick and rich. Add S & P as necessary. This will taste like it has lots of cream in it. Maybe add parm if you want.
I like it roasted as well, or i've made this once before and it was quite good, plus I tried a grain that was new to me...
Minted Quinoa with Pine Nuts
1 cup (dry) quinoa, rinsed well
1 cup cauliflower, cut into bite sized bits
2 cups water
soy sauce to taste
1/2 cup pine nuts, lightly toasted
2-3 fresh green onions, thinly sliced
3 TB fresh mint, minced
2 TB apple cider vinegar
salt and pepper to taste
Rinse quinoa well. Place quinoa, cauliflower and water in a sauce pan, cover, and bring to a boil. Season with a splash of soy sauce, cover, and reduce heat to low. Simmer until all liquid has been absorbed and quinoa has opened up. Gently fold in pine nuts, green onions, mint, and vinegar. Season to taste. Transfer to a serving bowl and serve immediately.
I agree with the roasted cauliflower. Prepared this way, SO and I can eat a giant head of cauliflower between the 2 of us.
My mom used to make cauliflower with cheese w/sauce. Wash and trim the cauliflower. Microwave until tender (depends on the size) and make a cheese sauce with a butter/flour roux, milk, grated cheddar and a dash of nutmeg. the sauce got poured over the cauliflower and then she'd quarter the whole thing and everyone got a big wedge. There was never any leftover. Sh'd do it to brocoli too.