Recipes: Cauliflower recipes

Roasted Cauliflower With Pistachios, Olives and Raisins

Serves 6.

Note: This dish was inspired by the whole roasted cauliflower with pine nuts, black olives and golden raisins featured on the vegetarian tasting menu at Bibiana in Washington, D.C. The cauliflower can be prepared an hour in advance and held in a warming drawer, but it is best served just after it has been made.

• 1 large head (2 lb.) cauliflower (outer leaves removed), broken into 1 1/2-in. florets

• 3 tbsp. canola oil

• 1/2 tsp. kosher salt

• 1/2 c. golden raisins

• 3 tbsp. unsalted butter

• 1/2 c. shelled, roasted unsalted pistachios

• 1/3 c. cured pitted black olives, coarsely chopped

• 1/2 tsp. crushed red pepper flakes

• Finely grated zest and juice of 1 lemon

Position oven racks in the upper and lower thirds of the oven; preheat to 375 degrees. Line a baking sheet with parchment paper.

Coat the cauliflower florets with the oil and salt, then spread them on the baking sheet with any flat edges down. Bake on the lower rack for 20 minutes.

Preheat the broiler, then transfer the baking sheet to the top rack and broil for 10 minutes. The florets should be browned and tender.

Meanwhile, place the raisins in a small bowl. Warm the vermouth in a small saucepan over medium-low heat, then pour it over the raisins to plump them.

Melt the butter in a large sauté pan over medium-high heat. Once the butter stops foaming and its solids start to brown, turning the butter golden in color, stir in the pistachios, olives, crushed red pepper flakes and lemon zest and juice. Stir the plumped raisins and any remaining vermouth into the mix. Remove from the heat.

Nutrition information per serving:

Calories255Fat19 gSodium255 mg

Carbohydrates21 gSaturated fat5 gCalcium59 mg

Protein5 gCholesterol15 mgDietary fiber5 g

Diabetic exchanges per serving: 2 vegetable, ½ fruit, 4 fat.

Serves 6.

Note: Inspired by a dish by Cathal Armstrong, chef and co-owner of Restaurant Eve in Old Town Alexandria, Va. He simply sautés cauliflower until golden brown, then adds loads of thinly sliced garlic and freshly ground black pepper. This recipe takes it a step further, ratcheting up the heat to mimic the Indian dish gobi (cauliflower) matar (peas). The dish can be prepared an hour in advance and held in a warm oven, but it is best when cooked just before serving.

• 3 tablespoons canola oil

• 1 small head (1 lb.) cauliflower (outer leaves removed), broken into 1 1/2-in. florets

• 1 tsp. kosher salt

• 1 tsp. curry powder

• 12 garlic cloves, thinly sliced

• 1-in. piece peeled fresh ginger root, minced (4 tsp.)

• 1 serrano chile pepper, thinly sliced (unseeded)

• 1 tsp. freshly ground black pepper

Directions

Heat the oil in large sauté pan over medium-high heat. Once the oil shimmers, add the cauliflower florets and salt; cook for about 15 minutes, stirring often, until the florets are nicely browned on all sides.

Make a well in the center of the pan; add the butter there. Once it has melted, stir the curry powder into the butter; cook for several seconds, then add the garlic, ginger, serrano pepper, black pepper and peas. Cook for 2 minutes, stirring frequently to coat and incorporate. Serve immediately.

Nutrition information per serving:

Calories140Fat11 gSodium312 mg

Protein3 gCholesterol10 mgDietary fiber3 g

Diabetic exchanges per serving: 2 vegetable, 2 fat.

Crisped Cauliflower With

Lemon Tahini Sauce

Serves 4.

For the sauce

• 1 c. tahini

• 1/2 c. fresh lemon juice

• 1/2 c. water

• 3 garlic cloves, crushed

• Dash hot sauce, such as Tabasco

For the cauliflower

• 4 c. canola oil, for frying

• 1/2 head cauliflower, cut into

1 1/2-in. florets (4 c.)

• Leaves from 1/2 small bunch mint, minced

Directions

For the sauce: Combine the tahini, lemon juice, water, garlic, salt and hot sauce in a food processor or blender; purée until smooth.

For the cauliflower: Line a baking sheet with paper towels, then place a wire cooling rack over it.

Heat the oil in a medium pot over medium-high heat to 350 degrees. Working in batches as needed, carefully add the florets and fry for 3 to 5 minutes, until golden brown. Using a slotted spoon, transfer the florets to a baking sheet lined with paper towels. Season them with salt while still hot.

Nutrition information per serving, using ¼ cup of sauce per serving:

Calories240Fat20 gSodium790 mg

Carbohydrates12 gSaturated fat3 gCalcium150 mg

Protein7 gCholesterol0 mgDietary fiber5 g

Diabetic exchanges per serving: 1 vegetable, 1 high-fat meat, 2 fat.

Serves 6.

Note: There is no need to whip up a béchamel sauce for this quick version of a gratin, made all the more alluring by first oven-roasting the cauliflower. You'll need an 8-cup gratin dish. The cauliflower can be roasted several hours in advance; warm it through in a sauté pan with the cream, then assemble the gratin and broil.

• 1 large head (2 lb.) cauliflower (outer leaves removed), broken into 1 1/2-in. florets

• 3 tbsp. canola oil

• 1/2 tsp. kosher salt

• 1 small garlic clove, minced

• 1/2 c. grated Gruyère cheese

• 1/2 c. grated Parmigiano-Reggiano cheese

• 1/2 tsp. freshly ground black pepper

• Pinch freshly grated nutmeg

Position oven racks in the upper and lower thirds of the oven; preheat to 375 degrees. Line a rimmed baking sheet with parchment paper.

Toss the cauliflower florets, oil and salt in a mixing bowl to coat. Spread the florets on the baking sheet, flat edges down. (Wipe out the bowl; you'll use it again.) Bake on the lower rack for 20 minutes, then turn the oven on broil. Once it's preheated, transfer the cauliflower to the top rack and broil for 7 to 10 minutes, until nicely browned and tender. Keep the broiler on.

Transfer the florets to the same bowl you first used. Add the cream, garlic, Gruyère cheese, half of the Parmigiano-Reggiano and all the pepper and nutmeg. Stir to incorporate, then spoon the cauliflower into a large gratin dish. Sprinkle with the remaining Parmigiano-Reggiano and return to the broiler for 5 minutes, until golden brown and bubbly. Serve hot.

Nutrition information per serving:

Calories230Fat19 gSodium380 mg

Protein9 gCholesterol38 mgDietary fiber3 g

Diabetic exchanges per serving: 1 vegetable, 1 high-fat meat, 2 fat.

Cauliflower Risotto

Serves 6.

Note: When you grate cauliflower down to its core, you create rice-size pieces perfect for mimicking a classic risotto.

• 2 tbsp. canola oil

• 1/2 small yellow onion, finely chopped (1/2 c.)

• 1/2 tsp. kosher salt

• 3/4 c. dry white wine

• 1 c. no-salt-added vegetable broth, warmed

• Pinch freshly grated nutmeg

• 2 tbsp. unsalted butter, at room temperature

• 1/2 c. grated manchego cheese

• 1/2 c. heavy cream, whipped to soft peaks, then brought to room temperature

Directions

Heat the oil in a large sauté pan over medium-high heat. Once the oil shimmers, add the onion and cook for about 2 minutes, until softened but not browned, stirring constantly. Add the cauliflower and salt; cook for 2 minutes, stirring occasionally.

Add the white wine and cook for about 5 minutes, stirring occasionally, until the wine has evaporated.

Add the broth in three equal additions, stirring for about 3 minutes, until each addition has been absorbed.

Add the pepper, nutmeg, butter and cheese, stirring until incorporated, then stir in the cream. Serve immediately.

Nutrition information per serving:

Carbohydrates8 gSaturated fat8 gCalcium153 mg

Protein6 gCholesterol39 mgDietary fiber3 g

Diabetic exchanges per serving: 1 vegetable, ½ high-fat meat, 3 fat.