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Honey Roasted cauliflower with sage and sunflower seeds
www.whiskaffair.com/2015/01/honey-roasted-cauliflower-wit...
Made pickled cauliflower last night, this is how it looks this morning. We'll give it another day or so to fully pickle before diving in and tasting. Should be yummy! Recipe: majamaki.com/2012/06/pickled-cauliflower/
capers, preserved lemon, brown butter, hazelnut, parsley.
There are few things that are as classic and as simple as brown butter, capers, (preserved) lemon, and hazelnut.
Except for raisins (which can also work). But for the raisin adverse, this dish comes sans those shriveled bodies. So rejoice. And eat another cauliflower floret.
Original Collection: Extension and Experiment Station Communications Photograph Collection (P 120)
Item Number: P120:2794
Image Description: Alphonso Hernandez trims the tops off the crate of cauliflower near Gresham, Oregon. He has nearly 20 acres of cauliflower and brussels sprouts. He estimates a yield of 400 crates of cauliflower to an acre with 9 to 12 heads per crate.
You can find this image by searching for the item number by clicking here.
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Combining herb roasted cauliflower with other roasted vegetables create a savory, creamy vegetarian soup when pureed to perfection. Recipe at whataboutthefood.com
I bought a Romanesco cauliflower for Jane and she made enough of this for our entire department. It was good and it was the first time I tasted Romanesco cauliflower. It tasted a bit like broccoli and somewhat like cauliflower. Really, it had its own flavor.
Spicy cauliflower masala made with Chinese and Indian sauces.
The recipe for this is in my website www.spiceindiaonline.com/gobi_manchrian
Roasted lemony cauliflower and garlic are blended with shallot, sage, coconut milk and a hint of jalapeno, then tied together with some vegan cheddar and pureed smooth.
Cauliflower
Capers, lemon, breadcrumbs. ($8)
l'Artusi
New York, New York
(May 6, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
These cauliflower seedlings were planted around the 1st of August, perfect timing for an abundant harvest in late Fall.
Really rainy and pretty chilly, so not many vendors at the farmer's market today. One had this big and leafy cauliflower on display, however.
Omg I love cauliflower.
Golden Cauliflower Soup - A delicious, creamy soup with no cream or cheese . . . and healthy to boot!
one bunch cauliflower- cook in boiling water for 5 min, drain
melt 2 Tbsp olive oil + 1 Tbsp butter in skillet
add 1-2 tsp fresh grated ginger, 2 tsp curry powder, 1 tsp tumeric, cook for 1 min
add 1/4 cup bread crumbs, cook another minute
add 1/4 cup chicken broth and cauliflower to skillet, cook until liquid evaporates, about 3 min.
remove from heat, toss with fresh chopped parsley
Food people
From fairies at the bottom of your garden to 'the borrowers' we are obsessed with the fantasy of little people in a
full-sized world. My 'downsizing' project, using model railway figures, food and everyday objects, is merely an
extension of those thoughts.
Roasted cauliflower with Israeli couscous and pine nuts and raisins.
Recipe: davesbeer.com/weber_cam/2006/01/roasted-cauliflower-israe...
Freezing vegetables:
I love to eat things from the garden in season. However August and September are characterised by vegetable gluts contrasting with the poor pickings in late winter and spring.
It feels great to put things away for the winter. The most convenient method is freezing. Its no use waiting until vegetable gluts have resulted in the vegetables getting past their best, you need to pre-empt this situation by freezing when the vegetables are at their peak condition.
Blanching in boiling water is easy and makes a massive difference to the quality and particularly texture of the vegetable on the plate. About 1 minute in boiling water is about right for most vegetables.
For brassicas such as broccoli and cauliflower I add a lemon to the blanching water. If working in batches it is fine to reuse the boiling water several times.