Last week, I purchased a large, firm head of cauliflower because I know it is loaded with nutrients, and at it’s peak in winter. As a firm believer that we “eat first with our eyes,” I set about looking for
Last week, I purchased a large, firm head of cauliflower because I know it is loaded with nutrients, and at it’s peak in winter. As a firm believer that we “eat first with our eyes,” I set about looking for attractive ways to serve this bland bunch, other than smothered in a rich cheese sauce the way my mother served it. I came up with a few recipes that are also — gasp — delicious.
As a member of the crucifers, which includes broccoli and cabbage, cauliflower offers lots of potassium and very little sodium, which is great for blood pressure and stroke control. Other benefits include immune-boosting vitamin C, iron and fiber. The name comes from the Latin caulis for “stalk” and floris for “flower.” Choose one that is firm, with compact florets and crisp, green leaves that have no yellowing. Refrigerate, tightly wrapped, up to five days raw; one or two days cooked.
Stir-fried cauliflower with ginger
Deliciously flavored with fresh ginger and Indian spices, this is great with roasted or broiled meats. Chilled leftovers can be used the next day in a green salad. The Indian spices are readily available in gourmet and specialty markets. Recipe from “Madhur Jaffrey’s Spice Kitchen” by Madhur Jaffrey; serves six.
1-inch cube of fresh peeled ginger
6 tablespoons vegetable oil
1/8 teaspoon ground asafetida
1/8 teaspoon cumin seeds
1/4 to 1/2 teaspoon cayenne pepper
4 teaspoons ground coriander seed
1/2 teaspoon turmeric
2-pound head of cauliflower, cut into small florets
1 1/2 teaspoons salt
1/2 teaspoon ground garam masala
1 teaspoon ground amchoor
Cut ginger crosswise into very thin slices. Stacking several slices over each other at a time, cut first into very thin strips then crosswise into small dice. Heat oil in a large frying pan, wok or other wide pan over medium-high heat. When hot, add asafetida and, a second later, the cumin seeds. When seeds sizzle, add ginger and stir a few seconds until just starting to brown. Add cayenne pepper, coriander and turmeric. Stir once; quickly add cauliflower and salt. Stir cauliflower for one minute. Add four tablespoons water; cover pan immediately. Turn heat to low and cook for five to 10 minutes, or until cauliflower is just tender. Stir once or twice during cooking. When done, remove lid. If any liquid remains in the pan, evaporate it. Sprinkle garam masala and amchoor over top; stir gently to mix and serve warm.
Sauté of cauliflower and mustard greens with peanuts
This unusual combination really works. Enjoy it as a colorful side dish, or try it on brown rice for a zesty entree. Recipe from Eating Well magazine; serves two.
2 tablespoons peanut butter
1 tablespoon rice wine vinegar
2 teaspoons reduced sodium soy sauce
2 teaspoons olive oil
3 cloves garlic, finely chopped to make 1 tablespoon
3 cups cauliflower florets
1/2 cup vegetable stock or water
8 cups firmly packed, coarsely chopped mustard greens, stems included (about one pound)
Salt and fresh ground black pepper to taste
2 tablespoons chopped peanuts
In a small bowl, whisk together the peanut butter, rice wine vinegar, soy sauce and three tablespoons water; set aside. Heat oil in a large deep skillet or Dutch oven over medium heat until very hot. Add garlic; cook, stirring until golden, about 30 seconds. Add cauliflower and vegetable stock or water; bring to a boil. Simmer, covered, until cauliflower is almost tender, about five minutes. Add greens and simmer, covered, until greens are tender, about five minutes more. (Note: do not overcook greens or they will lose their vibrant color.) Stir in reserved peanut sauce and cook, uncovered, for two minutes. Season with salt and pepper. Serve garnished with chopped peanuts.
Cauliflower with paprika and garlic sauce
This recipe uses the warm, rich color and flavor of paprika to enhance the gentle cauliflower. Recipe from “The Savory Way” by Deborah Madison; serves four.
1 medium head of cauliflower, about 1 1/4 pounds
3 to 5 tablespoons light olive oil
3 medium garlic cloves, peeled
2 tablespoons chopped parsley
Salt
1 tablespoon sweet paprika
2 tablespoons strong red wine or sherry vinegar
Cut cauliflower into pieces the size you’ll want to serve. Steam them in a basket over boiling water until fairly tender but not completely cooked, about five minutes. Turn off heat; cover pan. Heat oil with the garlic in a heavy skillet over medium-low heat. When garlic has turned light brown, turn off heat and put garlic cloves in a mortar. Pound garlic with half the parsley and several pinches of salt, forming a rough paste. Place cauliflower on a serving platter, reserving the cooking water. Return skillet to low heat; add paprika, vinegar, 1/4 cup of the cooking water from cauliflower, and the garlic-parsley mixture. Stir rapidly; pour sauce over cauliflower and garnish with remaining parsley. Serve immediately.
Cauliflower gratin
If you must have cheese with your cauliflower, here is a less saucy, but equally satisfying option that brings a satisfying crunchiness. Recipe from “More Vegetables, Please” by Janet Fletcher; serves six.
1/4 cup olive oil
1 medium cauliflower (about 1 1/2 lbs.)
Salt and fresh ground black pepper
2 cups soft fresh breadcrumbs
3/4 cup grated Parmesan and/or Pecorino cheese
2 tablespoons minced parsley (optional)
Preheat oven to 425 degrees. Choose a baking dish just large enough to hold florets in one flat layer. Oil bottom and sides of dish liberally with a tablespoon of the olive oil; set aside.
Remove cauliflower leaves; trim florets off the thick stem, leaving florets in large pieces. Steam florets over (not in) simmering water for three minutes, just to moisten them but not cook. Cut large florets into smaller ones; arrange in single layer in the baking dish. Season with salt and pepper. In a bowl, combine bread crumbs, cheese and parsley. Pat mixture into an even layer over cauliflower, pressing into place with your hands. Drizzle surface with remaining three tablespoons olive oil. Bake until well browned and crusty, about 30 minutes. Serve hot.
