Kale & Roasted Cauliflower Salad

This is a great recipe from Broccoli, Love and Dark Chocolate

Printable Recipe

Prep time: 20 minutes
Roasting time: 20 minutes
Serves 4-6

Ingredients:
Roasted Cauliflower:
1 tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
3 cloves of garlic, finely minced
freshly ground black pepper
1 large head of cauliflower, cut into bite size pieces
1/4 cup freshly grated Parmesan cheese
Salad:
1 bunch of kale, leaves stripped from stalks & chopped
Dressing:
1 tbsp extra virgin olive oil
2 tsp lemon juice (I used a little more than 1 tbsp)
1 tsp maple syrup (I used 2 tsp)
freshly ground black pepper

Directions:
1. Preheat oven to 425F/220C and line one rimmed baking sheet with parchment paper.

2. In a large bowl, whisk together oil, juice, garlic and pepper.

3. Cut cauliflower into bite size florets and add to the bowl, tossing well.

4. Arrange the cauliflower in a single layer on the baking sheet.  (Note:  if the cauliflower looks dry, drizzle with a little more oil).   Roast for 20-25 minutes (depending on the size of the pieces), flipping the florets halfway through.  The cauliflower should be tender crisp when done and a bit charred.

5.  As soon as the cauliflower comes out of the oven, toss with Parmesan cheese.

While the cauliflower is roasting, prepare the kale & dressing.

1. In a large serving bowl, whisk together the oil, lemon juice, maple syrup and pepper.  Taste for seasoning.  Add the chopped kale  using your hands to massage the dressing into the kale until fully coated.

2.  Add the roasted cauliflower to the kale and toss to combine.  Serve immediately.

RUTH'S NOTES:
1. I prepared the roasted cauliflower in the morning (it's been hot here) and quickly ran it under the broiler for a couple of minutes before adding to the dressed kale before serving.

2.  This is great cold the next day and my daughter added some sunflower seeds and barberries (soaked first in hot water with a pinch of sugar & drained).   I'll have to try that next time.  No barberries... no worries.  Raisins, cranberries or currants would work too.

Roasted Cauliflower with Dried Cherries

Adapted from At Home with Lynn Crawford  

Printable Recipe

Prep time: 5-10 minutes
Roasting time: 30 minutes
Serves 4

Ingredients:
1 large head cauliflower, broken into florets
1 lemon, juice and grated zest
1 tbsp rosemary leaves, chopped
1/4 cup dried cherries, coarsely chopped (raisins, currants, cranberries, dried blueberries are other options)
2 tbsp good olive oil
2 tbsp butter, melted
1 tsp ground cumin ( was actually milder once cooked, but here's an opportunity to add any other spice or spice blend of your choice)
salt and freshly ground black pepper
Garnish: chopped fresh parsley

Directions:
1. Preheat the oven to 400F/200C and line a rimmed baking sheet with foil or parchment for easy clean up.

2. In a large bowl, toss the cauliflower with everything but the garnish.   Spread evenly on the baking sheet and roast.  Toss halfway through.  Cauliflower is ready when golden brown with crispy edges.(30-40 minutes).

Garnish with chopped parsley.  A great side with any chicken or meat dish.

Pasta with Roasted Cauliflower, Beets, Tomatoes & Crispy Breadcrumbs

Adapted from The Lazy Gourmet

Printable Recipe


Hands-on time:  10-15 minutes

Roasting time: 20-25 minutes (or until the vegetables are fork tender – this stage can even be prepared the day before)

Final cooking: 10 minutes

Serves: 6-8

Ingredients:

1 head of cauliflower, cut into small florets

1 small red onion, thinly sliced

2 large cloves of garlic, thinly sliced

1 tbsp fresh rosemary leaves, finely chopped

1 medium roasted beet, peeled & cut into chunks ( roast at the same time as the cauliflower, but separately – drizzled with oil in a foil pouch to avoid the cauliflower from bleeding)

3+ tbsp olive oil (enough to glisten on all the cauliflower once tossed)

Salt & pepper

¾ lb/400g small pasta (rotini, fusili, gemelli or baby shells)

1 cup homemade breadcrumbs or panko crumbs sautéed in butter

1- 2 cans (14oz/398ml) diced tomatoes, drained – reserve the juice (I prefer fire roasted)

¼ cup capers, drained

¼ - 1 tsp crushed red pepper flakes
glug of red wine (little or as much as you need just "wet" the pasta)

Freshly grated Parmesan cheese for serving

Directions:

1. Pre heat the oven to 450°F/220°C.

2. In a large bowl, toss cauliflower, onion, rosemary and garlic with olive oil, salt & pepper.   Coat well and transfer to an oven proof dish. 

3. Cut a medium beet into quarters and place on a square of tin foil.  Drizzle with olive oil and seal as a pouch.   Place the packet beside the  cauliflower in the oven.  Roast until fork tender  (20-35 minutes) and the cauliflower is beginning to brown.

4. Cook pasta according to directions.  

5.  While the pasta is cooking,  prepare your bread crumbs.  This time I made my own croutons, so I just pulsed them in the food processor a few times until they were coarsely chopped.   Other times I pulse bread and then heat some oil or butter in a hot skillet and one the butter is melted or oil is hot, I add the crumbs and toss with hot butter.  I continue to toss and cook until they are “toasted”.   Set aside.

6.  Once the pasta is cooked al dente,  drain and return to the pot on the stove.  Add the roasted vegetables, drained tomatoes (start with one tin and only add more if you need it.), capers, crushed red pepper flakes ,  Toss and cook over medium heat until everything is heated through.  If the mixture looks too dry, add a little tomato juice and or red wine.  Taste and see if you need to add any more red pepper. 

Serve in pasta bowls topped with breadcrumbs and grated Parmesan cheese.

Roasted Garlic & Cauliflower Soup

Roasted Garlic & Cauliflower Soup
From Fresh & Frugal: Easy and affordable recipes for market-fresh local food

Printable Recipe

Hands-on time: 10 minutes
Roasting Time: 40 minutes or until the cauliflower and garlic are soft
Cooking time: 20 minutes

Serves 4-6

Ingredients:
1 large head of garlic, cloves separated & peeled but left whole
1 tsp extra virgin olive oil
1 head of cauliflower, cut into small florets
1 onion, coarsely chopped
3 sprigs, fresh thyme, leaves picked off and stems discarded
Pinch or two of salt
¼ cup more olive oil
3 cups chicken or vegetable broth
1 cup milk
1 bay leaf
¼ cup heavy cream (35%)
2-4oz/60-120g Boursin cheese
Sliced chives for garnish
Salt & pepper to taste
White truffle oil & olive oil to garnish (optional)

Directions:
Preheat oven to 375°F/180°C

1. Line a rimmed baking sheet with foil for easy clean up. Place the garlic cloves and teaspoon of olive oil on an additional square of foil and make into a pouch for roasting.

2. In a large bowl, toss the cauliflower pieces, chopped onion, thyme leaves, pinch of salt and ¼ cup of olive oil. Spread the mixture on the baking sheet in a single layer. Place the pouch of garlic on the side of the tray and roast until the cauliflower is golden (30-40 minutes)

3. Once vegetables are cooked, place them in a soup pot along with the roasted garlic, broth, milk & bay leaf. Bring to a boil and then reduce heat and allow to gently simmer until the cauliflower falls apart. (about 20 minutes)

4. Add the cream and Boursin just before serving. Blend (I use an immersion blender, Chef Craig Flinn uses a high speed blender) until smooth. Taste for seasoning and garnish with chopped chives and truffle/olive oil, if desired.

Herb Roasted Cauliflower & Brussels Sprouts with Mushrooms

Herb Roasted Cauliflower & Brussels Sprouts with Mushrooms
From Clean Start

Printable Recipe

Serves 4

Prep time: 10 minutes
Cooking time: 30-45 minutes (just until the vegetables are tender)

Ingredients:
1 large head cauliflower, cut into small florets
1 ½ doz or so Brussels sprouts, cut in half lengthwise if they are large
8oz/225g shiitake or cremini (or combination) mushrooms (this time I used cremini and just quartered them – I’d discard stems and slice shiitake)
2 cloves garlic, peeled
¼ cup fresh sage leaves (or 1 ½ tbsp dried)
¼ cup fresh oregano (or 2 tbsp dried)
2 tsp coarse sea salt
¼ cup extra virgin olive oil

Directions:
1. Preheat the oven to 400°F/200°C and line a rimmed baking sheet with aluminum foil (for easy cleanups).

2. In a large bowl, toss everything together and arrange in a single layer on the baking sheet(s) – don’t crowd them or they’ll just steam. Better to use two pans. Roast for 15 minutes and toss. Return to oven and roast until tender (anywhere from 10-30 minutes, depending on how small/large the pieces). Remove from the oven and serve.

Leftovers are great in pasta and frittatas. The photo above has them accompanying a delicious Grilled Mushroom Steak.

Cavatelli with Cauliflower

Cavatelli with Cauliflower
From Lidia Cooks from the Heart of Italy:

Printable Recipe

Prep time: 10 minutes
Cooking time: 8-10 minutes (plus time to boil the water)
Serves 6

Ingredients:
½ teaspoon kosher salt, plus more for the pasta pot
½ cup extra-virgin olive oil
7 plump garlic cloves, peeled and sliced (or coarsely chopped)
½ teaspoon peperoncino flakes, or to taste (I used red chili pepper flakes)
½ cup cured black olives, pitted & coarsely chopped (my addition)
2 tablespoons chopped fresh Italian parsley
1 large head cauliflower, cut in small florets
1 batch (1½ pounds) Fresh Cavatelli or 1 pound dried pasta
1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor)

Directions:
1. Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil. With the pasta water at a rolling boil, drop in the cauliflower florets, and cook them for about 3 minutes, until barely tender. Drop in the cavatelli, stir, and return the water quickly to a boil. Cook another 4 to 5 minutes, until the cauliflower is fully tender and the pasta is al dente (if you are using dried pasta, it will, of course, take longer). (Ruth’s note: I used dried pasta and so I cooked the pasta and the cauliflower at the same time).

2. In the meantime, our the olive oil into the skillet, set over medium-high heat, and scatter in the sliced garlic. Let the garlic start to sizzle, then toss in the peperoncino/red chili pepper flakes, olives and parsley; stir and cook for a minute. Ladle in a cup of the pasta cooking water, stir well, and adjust the heat to keep the liquid in the skillet simmering and reducing gradually while you cook the cauliflower and pasta.

3. Lift out the florets and cavatelli with a spider or strainer, drain briefly, and spill them into the skillet. Toss well, to coat all the pasta and vegetable pieces with the garlicky dressing, then turn off the heat, sprinkle over the skillet the grated cheese, and toss again. Heap the cauliflower and cavatelli in warm bowls, and serve immediately.

Sicilian Pasta With Roasted Caulifower

Sicilian Pasta with Roasted Cauliflower
From A Year in Lucy's Kitchen: Seasonal Recipes and Memorable Meals

Printable Recipe

Prep time: 5 minutes
Roasting & pasta boiling time: 15-20 minutes or until the cauliflower is “tooth tender”
Final cooking time: 5 minutes

Serves 4

Ingredients:
1 box pasta (250g/8oz) (Lucy used linguine, I used multigrain fusili)
8 cups cauliflower florets (I medium head)
½ cup olive oil
Salt & freshly ground black pepper, to taste
1 huge or 2 medium cloves garlic, chopped (about 2 tbsp)
1 tsp chili pepper flakes
2 tbsp capers
1 tbsp chopped anchovy fillets
1 tbsp lemon juice
½ cup fresh parsley, chopped
½ cup Pecorino Romano (or Parmigiano - Reggiano) cheese, grated
1 tbsp extra virgin olive oil for drizzling

Directions:
1. Preheat the oven to 450°F/220°C and line a rimmed baking sheet with foil for easy clean up. Toss the cauliflower florets with olive oil, salt and pepper and place in a single layer on the prepared baking sheet. Roast for 15 minutes or until the cauliflower starts to golden and becomes “tooth tender”. You don’t want it mushy for this extraordinary dish.

2. In the meantime, in a large Dutch oven, bring salted water to a boil. Once the cauliflower is almost ready, add the pasta and cook until al dente (follow your pasta package for timing). Drain in a colander and set aside.

3. While the pasta is cooking, heat ¼ cup or so of olive oil in a large skillet, over medium-low heat. Add the garlic, chili pepper flakes, capers and anchovies and sauté for 3 minutes or until the garlic is pale gold and softened …Ruth’s note: it will smell divine). Add the cauliflower and lemon juice and cook for another 2 minutes.

4. Add the drained pasta to the skillet, add the fresh parsley, a little more olive oil (if needed) and grated cheese. Toss until the pasta is well coated with the sauce and the cauliflower is heated through.

Serve with a green salad, I liked it with a mix of spicy greens like arugula.

Ainsley's Spaghetti with Sicilian Cauliflower Sauce

I don't usually like to show a messy platter, but check out the saffron thread on the upper left of the pasta

Ainsley’s Spaghetti with Sicilian Cauliflower Sauce
from Ainsley Harriott's Fresh and Fabulous Meals in Minutes

Prep time: 10 minutes
Cooking time: 20 minutes

Serves 4

Ingredients:
8oz/226g multigrain spaghetti (because we’re on the South Beach Diet)
1 small cauliflower, cut into small florets
Pinch of saffron threads
2 tbsp extra virgin olive oil
1 onion, chopped
2 cloves of garlic, minced
4 anchovy fillets in olive oil, chopped
2oz/50g raisins
2oz/50g pine nuts
2 tbsp sun-dried tomato paste (I just used regular)
Juice of ½ lemon
3 tbsp fresh Italian/flat leaf parsley, chopped
Freshly ground pepper to taste
Freshly grated Parmesan cheese to serve

Directions:
1. Bring a large pot of well-salted water to a boil. Add the cauliflower and cook for about 4 minutes. Place the saffron threads in a small bowl, cover with 1 tbsp boiling water and set aside to soak for 5 minutes.

2. Heat oil in a large skillet/sauté pan and add the onion and cook over medium heat until tender but not coloured (about 5 minutes). Add the garlic and anchovies and cook an additional minute or until the anchovies have “melted”. Add the fillets and pine nuts and cook for another minute, until the pine nuts are toasted.

3. Using a slotted spoon, scoop the cauliflower out of the boiling water and add to the pan. Stir in the saffron infusion, tomato paste and 1/2 cup of the cooking water. Season and continue to cook over low heat for 5 minutes, breaking the cauliflower up a bit with the back of a wooden spoon.

4. Meanwhile, cook the pasta in the boiling cauliflower water until al dente. Drain well and add pasta to the sauté pan.

5. Squeeze some lemon juice and sprinkle some parsley over the pasta and toss. Serve with lots of Parmesan cheese.

Smokey Paprika Roasted Cauliflower

Smokey Paprika Roasted Cauliflower

Prep Time: 15 minutes
Roasting Time: 20-25 minutes
Serves 4-6

Ingredients:
1 large head of cauliflower, cored and broken into small florets
2-3 tbsp extra virgin olive oil
1 tsp or so smoked paprika

Directions:
1. Preheat the oven to 400°F/200°C

2. On a foil lined rimmed baking sheet, toss caulifower with olive oil and paprika. Make sure the cauliflower is in a single layer.

3. Roast for 15 minutes or until just firm but not crunchy. Toss occasionally.

It's as simple as that!

Cauli-Fried "Rice"

Cauli-flied “rice”

Prep time: 5 minutes
Cooking time: 5-8 minutes
Serves: 6

Ingredients:
1 large cauliflower, trimmed
1 tbsp unsalted butter
2 tbsp extra virgin olive oil
2 large garlic cloves, minced
Salt & pepper to taste
2 green onions, thinly sliced
1/4 - 1/2 cup fresh herbs of your choice, chopped

Directions:
1. Grate the cauliflower, including the core using the grater attachment of a food processor or the medium holes on a box grater if you don't have a food processor. With your hands, squeeze out as much water as you can. (This may not be necessary for some cauliflower as they vary in degree of wetness).

2. Melt the butter and oil in a large frying pan over medium heat. Add the garlic and sauté just until the garlic sizzles and smells awesome (1-2 minutes). Add the cauliflower, sprinkle with the salt & pepper and stir-fry until tender-crisp, about 5 to 8 minutes. The length of time will depend in the cauliflower.

3. Stir in the green onions and fresh herbs and taste for seasoning. With your eyes closed, you'd swear you were eating rice.

VARIATION
For a Pan-Asian taste, use oil only instead of the butter/oil combination. Scramble 2 eggs in the oil after sautéing the garlic. Add chopped, cooked meat or shrimp, give a few stirs, then add the cauliflower. Serve with soy sauce at the table.

Other options: add a bit of curry powder, some grated lemon rind to go with fish, or some chilli powder.

Related links: Food and Drink recipes rice vegetables south+beach+diet