Cauliflower
Everyone has a favorite cauliflower recipe - from soup, to roasted, to steamed, to mashed - cauliflower is a very special fall treat.
And we especially LOVE this beautiful purple cauliflower!
We think Martha Stewart has some fantastic cauliflower recipes and highly suggest following THIS LINK to check them out. And be sure to tell us your favorites so we can share them with others!
Cauliflower and Feta Omelet
Gourmet Magazine
Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character.
Beat eggs with 1/4 teaspoon salt.
Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.
Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.
Per serving: 468 calories, 37 g fat (12 g saturated), 11 g carbs, 4 g fiber, 24 g protein (nutritional analysis provided by Nutrition Data)
Cauliflower Gratin
The Barefoot Contessa
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
Veggie Pasta Salad
Thanks to share member Celia for this delicious pasta salad recipe
Steam until tender:
And we especially LOVE this beautiful purple cauliflower!
We think Martha Stewart has some fantastic cauliflower recipes and highly suggest following THIS LINK to check them out. And be sure to tell us your favorites so we can share them with others!
Cauliflower and Feta Omelet
Gourmet Magazine
Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character.
- 5 large eggs
- 2 1/2 tablespoons extra-virgin olive oil
- 1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
- 1 garlic clove, minced
- 1/2 cup crumbled feta (2 ounces)
- 1/4 cup packed flat-leaf parsley leaves
Beat eggs with 1/4 teaspoon salt.
Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.
Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.
Per serving: 468 calories, 37 g fat (12 g saturated), 11 g carbs, 4 g fiber, 24 g protein (nutritional analysis provided by Nutrition Data)
Cauliflower Gratin
The Barefoot Contessa
- 1 (3-pound) head cauliflower, cut into large florets
- Kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated nutmeg
- 3/4 cup freshly grated Gruyere, divided
- 1/2 cup freshly grated Parmesan
- 1/4 cup fresh bread crumbs
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
Veggie Pasta Salad
Thanks to share member Celia for this delicious pasta salad recipe
Steam until tender:
- 2 cups broccoli florets
- 2 cups cauliflower florets ) tender
- 1/2 lb pasta
- 1/2 cup Romano cheese, grated
- 1 cup ricotta cheese
- 1/2 cup mozzarella, shredded
- 1 cup minced onion
- 1/2/tea oregano
- 1/8 tea garlic
- 1/2 cup parsley
- 1 tbl. oil, (I use more)