Spiced Cauliflower and Coconut Quiche

Blooming heads of brassica make such a large, lovely impression that I’m not sure why they’re not kept intact when serving more often. They do take a while to cook—especially in the case of dense, crunchy cauliflower. It’s like a small planet of fiber. You can save an hour by cutting pieces down to equal size before roasting (and that is the preferred thing to do with cauliflower, to bring out its natural sugars and crisp its peaks with texture). But, … Read More

Cauliflower and Sweet Corn Bisque

The first cream of X soup (or “bisque”) I ever fell in love with was cauliflower. My mom and I ordered it at a diner in New Jersey once when I was little; we ate the whole cup full and had to order another (should have gotten the bowl). That creamy, white velouté was something exotic to both of us, I think, but mild and unassuming at the same time. I found an appreciation for dairy, which my young palate had been … Read More

Sesame Marinated Steamed Cauliflower

When it’s warm out in the midst of summer, one doesn’t feel as inclined to eat, much less cook. Then hunger kicks in, and heavy foods like fried oysters and hamburgers from street vendors and such come into the picture and, well, why not dig in? A certain fatigue that leads to throw-your-hands-up-in-the-air lapses in eating judgement is an expected part of summertime. Problem is, you just want to throw-your-head-on-the-pillow sleep afterwards.

Roasted Cauliflower “Steaks” with Mushrooms

I don’t mean to pretend: a) that cauliflower totally resembles steak; b) you should eat cauliflower as a meat substitute, works just as well; or c) cauliflower is inherently awesomer when sliced in thick and satisfying slabs. No, no, no. But this is fun, and you should try it.

Roasted Cauliflower and Romanesco Salad with Pears and Maple Vinaigrette

Just because cool weather and fall produce have arrived doesn’t mean you can’t enjoy a good salad. I’m not sure if there’s anything that mandates a “salad” but the simple treatment of fresh ingredients, and the clean feeling you get from eating it. This salad, for instance, is served warm thanks to crisp, lightly roasted cauliflower and romanesco florets — and it has no lettuce greens. However, I like to roast the leaves from these brassicas along with them until … Read More

Cauliflower Souffle (With Silken Tofu)

posted in: Recipes, vegan, vegetarian | 9

The way I see it, if you can make something healthier, why not try? And see how you like it — or not — afterwards? Does that mean that I’m a fat-phobe counting my calories and hoping to become stick-thin? No. Does it mean that I’m into the hippie scene and drink wheatgrass just to fit in? Nah. Does it mean that when I find a dish or technique that I like, try to improve upon it in little ways, … Read More

Cream of Cauliflower Casserole with Cured Salmon

posted in: Recipes, Seafood, vegetarian | 6

So I entered the Casserole Party this year. It was a bit of a last-minute decision: the same afternoon, I chatted with the annual cookoff’s hostess Emily Farris on Let’s Eat In. It was enough to persuade me to run home and rummage through the kitchen to come up with something fast. After all, that’s what a casserole is best for, to combine whatever delicious things you have on hand in one dish. A casserole dish, to be exact. Well, … Read More

White Bean and Brassica Ragout with Creamed Potatoes

Forgive the excessively esoteric sound of this dish’s name. I had tried coming up with other things to call it: Roasted Cauliflower and Broccoli and Braised Broccoli and Cauliflower Greens with Navy Beans and Creamed Potatoes? Too long. White Cauliflower, Cheddar Cauliflower, Broccoli and Their Combined Greens Braised with Navy Beans and Roasted Red Pepper and Served on Creamy, Truffled, Mashed Fingerling Potatoes? Too specific. Stuff That I Got From My CSA This Week, Cooked and Piled Ceremoniously Together on a Plate? That … Read More

Cauliflower Croquettes

Cauliflower: it’s great pickled, it makes a delicious cream soup, and a prize-winning casserole. It’s tasty when stir-fried with Indian spices, near-invisible tossed into risottos, and it mixes amicably in salads, raw or lightly steamed. Is there anything you can’t do with this versatile veggie? Okay, so maybe we’re not on board with an ice cream flavor. But it’s no wonder that cauliflower has worn many hats, one notable one resulting in its nickname of “fauxtato.” Hence, I was tempted … Read More

Fresh Corn, Tomato and Cauliflower Risotto

posted in: Recipes | 6

What a sorry sight: This is the first recipe on this blog in ages not accompanied by photos. I completely forgot to bring my camera when I headed off to Grand Army Plaza, toting a gallon or so of homemade vegetable stock and box of Arborio rice to do my risotto-making demo at the Greenmarket information stand. But, since so many people asked for a recipe, I wanted to share what I ended up making, using whatever looked good at … Read More

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