Cauliflower Steaks

 When cauliflower is cooked, it becomes a meaty texture, deeply flavorful, and caramelized.

Serves 4

Place the oven rack to lowest position.

Preheat the oven to 500F (260C)

1 1/2 cups (92 g) parsley leaves

1/2 cup (31 g) mint leaves

1/2 cup (120 ml) olive oil

2 Tbs. (30 ml) water

1 1/2 Tbs. (37 ml) white wine vinegar

1 Tbs. (15 g) organic capers

1-2 minced organic garlic cloves

organic lemon wedges 

pinch or more black pepper to taste

2 heads of organic cauliflower (=4 pounds/910 g) cut into 1 1/2-inch (9 mm) thickness (makes 4 steaks, save rest for another use)

salsa of your choice

1. Pulse: parsley, mint, 1/4 cup (60 ml) oil, vinegar, capers, and garlic.

2. Add to a sauce pan and set aside (It can be refrigerated up to 2 days.)

3. Place the steaks on a baking sheet and drizzle with 2 Tbs. (30 ml) oil.

4. Season very lightly with black pepper.

5. Flip and season the other side and with oil.

6. Cover the baking sheet with foil.

7. Roast for 5 minutes.

8. Remove the foil and roast until the bottoms are well browned, 8-10 minutes.

9. Flip and continue to roast 6-8 minutes.

10. Transfer them to a platter and brush with 1/4 cup (60 ml) salsa.

11. Serve with lemon wedges and rest of the salsa.

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Spanish Roasted Cauliflower

Sherry vinegar is popular in Spanish cooking. Serve this as a tapas dish or on a board with selection of Spanish meats, cheeses, olives, etc. 

Coliflor Asado (Spanish)

Coliflor Rostit (Catalan)

Serves 2-4

Preheat the oven to 400F (200C)

1/2 organic cauliflower, cut into bite-sized florets

2 Tbs. (30 ml) olive oil

1/2 Tbs. (7,5 ml) sherry vinegar

1 tsp (5 g) capers

1 organic crushed garlic clove

pinch of red pepper flakes

1 slice prosciutto, thinly sliced

parsley

~Catalan~

un 1. Line a baking tray with parchment paper.

dos 2. Toss the cauliflower florets with 1 Tbs. (15 ml) olive oil,

tres 3. Bake for 15 minutes.

quatre 4. Combine 1 Tbs. (15 ml) oil, sherry vinegar, capers, garlic, and red pepper flakes.

cinc 5. In a small frying pan, over medium-heat, crisp sliced prosciutto.

sis 6. Plate the cauliflower and drizzle with the vinaigrette.

set 7. Top with the crispy prosciutto and parsley.

Try other 

cauliflower recipes:

Pasta with Cauliflower, Nuts, and Raisins: https://veggiefernandezs.blogspot.com/2021/01/pasta-with-cauliflower-nuts-and-raisins.html

Cauliflower Rice Tabbouleh with Seeds:

https://veggiefernandezs.blogspot.com/2016/09/cauliflower-rice-tabbouleh-with-seeds.html

Cheesy Cauliflower Bowl:

https://veggiefernandezs.blogspot.com/2015/09/cheesy-cauliflower-bowl.html

or 

tapas dishes:

Spanish Potato Omelet:

https://veggiefernandezs.blogspot.com/2013/08/spanish-potato-omelet.html

Grilled Eggplant Tapas:

https://veggiefernandezs.blogspot.com/2020/06/grilled-eggplant-tapas.html

Grilled Stuffed Baby Mushrooms:

https://veggiefernandezs.blogspot.com/2017/06/grilled-stuffed-baby-mushrooms.html

Garbanzo & Sun-Dried Dip:

https://veggiefernandezs.blogspot.com/2013/03/garbanzo-sun-dried-dip.html

Spanish Tapas Platter:

https://veggiefernandezs.blogspot.com/2016/04/spanish-tapas-platter.html

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Cauliflower-Nut Meat

Cauliflower is one of the vegetables I buy, use fresh in salads, and waste the rest. Not a wise use of food. By the way, the leaves are edible also. Meat can be wrapped in the leaves; leaves used in salads or in a stir-fry; blanched, etc.-Mike

Cauliflower is associated with the island of Cyprus, by the 12th- and 13th-century Arab botanists. Hence, is also known as "Cyprus colewort". The island was under French rule until the 16th century and was introduced to France, then to British India in the early 1800s.

If serving guests, check to be sure no one is allergic to nuts.

Carne de coliflor y nueces (Spanish)

Serves 6-8 tortillas

Preheat the oven to 375F (190C)

1 head of organic cauliflower (try different types*) 

1/2 pound (225 g) organic nuts (pecans, walnuts, or Brazilian nuts)

2 tsp. (10 ml) organic lime juice

1 tsp. (2 g) each: round cumin and coriander

1 Tbs. (6 g) chili powder 

1 Tbs. (15 ml) olive oil

organic refried beans

organic chopped onions

(dairy-free) cheese

organic asparagus

optionals: your choice 

6-8 (gluten-free) organic tortillas

uno 1. Core and chop the leaves of the cauliflower.

dos 2. Pulse the cauliflower and leaves, the nuts, and lime in a processor or blender.

tres 3. Spread the mixture on a lightly greased baking tray.

cuatro 4.  Bake for 20-25 minutes.

cinco 5. Serve in tortillas shells with the other items.

*Different types of cauliflower:

white and green cauliflower

 green Romanesco cauliflower

 orange  cauliflower

 purple  cauliflower

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Okra Curry

When I think of okra, I picture a Southern American dish. Though, my Turkish landlord taught me an okra dish.-Mike  

Okra has a long history in Indian cuisine.

भिंडी करी (Hindi)

/bhindee karee/

6 Tbs. (90 ml) olive oil

1 1/2 pounds (680 g) organic okra, remove the stems

1 chopped organic onion

3 minced organic garlic cloves

1 Tbs. (9 g) or more to taste, each: curry powder and grated ginger

2 1/2 cups (600 ml) organic vegetable broth

1 cup (240 ml) organic coconut milk

2 tsp. (10 g) organic honey

1 tsp. (5 g) cornstarch (also called: maize, starch, or cornflour)

10 sprigs of cilantro or parsley, chopped

organic lime wedges 

एक /ek/ 1. Heat 2 Tbs. (30 ml) oil in a skillet over medium-high heat.

दो /do/ 2. Add half of the okra and cook, stir, until crisp and browned on most sides, 5-7 minutes.

तीन /teen/ 3. Transfer to a bowl and cook the rest.

चार /chār/ 4. Let skillet cool a little.

पांच /pānch/ 5. Heat rest of the oil over medium heat.

छ: /chay/ 6. Add the onions and cook fo 5 minutes.

सात /sāth/ 7. Stir in the garlic, ginger, and curry powder, cook a minute.

आठ /āt/ 8. Stir in the broth, scrap up the browned bits, and bring to a simmer.

नौ /nao/ 9. Cook and stir f0r 15-20 minutes.

दस /das/ 10. Whisk the coconut milk, honey, and cornstarch in a bowl, then whisk into the skillet.

ग्यारह /gyārah/ 11. Bring to a simmer and cook about 30 seconds.

बारह /bāraha/ 12. Stir in the okra and any juices. Simmer a little longer.

तेरह  /tēraha/ 13. Transfer to a bowl. Sprinkle with cilantro/parsley and serve with lime wedges.

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Broccoli Salad

Eat it raw (which I prefer-Mike) or cooked. It is a rich source of vitamin B, C, and K. How old is broccoli? Try the 6th century BCE in the Roman Empire. It did not reach Northern Europe until 2400 years laster, in the 18th century. It took another century to reach North America by Italian immigrants. 

Algentem sem (Latin)

Broccoli plants in various colors

Serves 8-10 

1 cup (130 g) (diary-free) mayonnaise

1/4 cup (60 ml) white vinegar

1/4 cup (30 g) organic sugar

3 large organic broccoli crowns, cut into small florets (2 pounds/900 g)

1 small organic cauliflower cut into florets

1 pound (450 g) organic turkey bacon, cooked and crumbled

1 organic red onion, sliced

1 cup (115 g) shredded (dairy-free) cheese or chopped organic pecans.

ūnus I. Dressing: Stir together mayonnaise, sugar, and vinegar.

duo II. In another bowl, toss together the broccoli, cauliflower, bacon, onions, and cheese.

trēs III. Pour over the dressing and toss.

quattuor IV. Cover and refrigerate for 2-4 hours.

quīnque V. Leftovers will keep for 3 days in the refrigerator. 

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Potato Dumplings

 These are not just "potatoes and dough" but stuffed with spinach and low-carb cauliflower. 

Kartoffelklöße (northern Germany)

Kartoffelknödeln (southern Germany)

Serves 8

1 pound (455 g) organic potatoes

1/2 head of organic cauliflower florets

2 tsp. (10 ml) olive oil

1 slice of rye or (gluten-free) bead, cut into small cubes

2 cups (260 g) organic spinach

minced or dry parsley 

black pepper to taste

1/2 cup (65 g) potato starch or cornstarch

1 organic egg

little nutmeg

sliced organic radishes for garnish

optional: mushroom sauce

1. Boil the potatoes for 10 minutes.

2. Add the cauliflower another 5 minutes until the piercing the potatoes and cauliflower with a fork and they are soft.

3. Drain and let them cool.

4. Heat the oil in a skillet over medium heat.

5. Add the bread and toast until brown. Remove.

6. Add the spinach and black pepper. Cook for 30 seconds or so.

7. Place them in the bowl with the bread and parsley.

8. Peel the potatoes and press through a potato ricer to potato masher.

9. Repeat with the cauliflower.

10. Stir together the potatoes, cauliflower, starch, egg, and more black pepper.

11. Divide the dough into 12 balls.

12. Press your thumb into each ball. Add piece of bread and little spinach.

13. Cover with dumpling dough to seal.

14. Bring a pot of water to a boil over medium-low (Do not keep it boiling.)

15. Cook half of the dumplings at a time. When they rise to the top, cook for 5 minutes.

 (a) You might want to cook one and see if it does not fall apart. If it does, add a little more starch.

16. Remove them to a plate and repeat with the rest.

17. Spindle with some more parsley with sliced radishes or a mushroom sauce.

Try some of the other potato and/or German recipes.

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You Say "White Sauce" on Pasta; I Say "Cauliflower Sauce"

 Skip the fat in white sauce; add vegetable to pasta.

Salsa di cavolfiore (Italian)

Serves 4-6 plates

1 Tbs. (15 ml) olive oil

3 sliced organic garlic cloves

basil

1/2 cup (65 g) diced organic onion

organic cauliflower, cut into small pieces

(dairy-free) milk

parsley

uno 1. Sauté the garlic in oil over medium heat.

due 2. Remove garlic.

tre 3. Sauté the basil and onions about 5 minutes.

quattro 4. Stir in the cauliflower.

cinque 5. Add enough milk to it half-covered

sei 6. Reduce the heat and simmer uncovered 10-15 minutes.

sette 7. Purée. Add water if necessary for a creamy sauce.

otto 8. Toss with (gluten-free) pasta of choice.

nove 9. Sprinkle the top with parsley.

Add color to the sauce with

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Sweet Potato and Cauliflower Lasagna

Alia gave me some sweet potatoes, and I have a head of cauliflower. I like pasta...Lasagna for dinner!-Mike

Lasagne di patate dolci e cavolfiore (Italian)

Serves 4-6

Preheat the oven to 425F (220C)

(gluten-free) lasagna noodle

2 pounds (910 g) organic sweet potatoes, peeled and cubed

minced organic garlic cloves

black pepper

1 cup (240 ml) organic vegetable broth

2 cups (260 g) shredded mozzarella or dairy-free goat cheese

1 cup (130 g) organic cauliflower rice*

2 Tbs. (30 g) sea salt

organic tomato sauce

fresh organic spinach

chopped parsley

olives cut in half

uno 1. Soak the noodles in hot water for 30 minutes.

due 2. Put the sweet potatoes in a large pot and cover with 1 inch (2,55 cm) salt water. Bring to a boil, cook about 15 minutes.

tre 3. Mash the potatoes with garlic, pepper and broth.

quattro 4. Add half the cheese and cauliflower rice.

cinque /CHEEN-kweh/ 5. Pour 1/2 the tomato sauce into a baking pan.

sei /SEH-ee/ 6. Spoon the mashed sweet potatoes into a piping bag (or use a zip-close bag) and cut the tip, or spread spread it on.

sette 7. Put a layer of noodles.

otto 8. A layer of potatoes.

nove 9. Top with spinach and then more sauce.

dieci /dee-EH-chee/ 10. Repeat.

undici 11. Finish with the remaining sauce and more cheese.

dodici 12. Top with olives and parsley.

tredici 13. Bake for 25 minutes

*Cauliflower Rice

Makes 4 cups (520 g)

a large organic cauliflower head

1. Wash and dry. Remove all greens.

2. Press on a towel to remove any excess moisture, so it will not be soggy.

3. Cut into small pieces and gate in a food processor, into "rice".

4. Use the extra in:

• stir fry
• sauté over medium heat in 1 Tbs. (15 ml) olive oil, cover steam about 5-8 minutes, season with soy sauce/(gluten-free liquid aminos)
• burrito bowl
• backed cheesy cauliflower rice and broccoli 
• stuffed peppers
• etc.

5. Store uncooked cauliflower rice in the freezer up to a month or refrigerated up to 5 days.

Buon appetito!

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Chicken Tikka Masala (Instant pot)

 It is a very popular dish in Indian dish...good and delicious!

चिकन टिक्का मसाला (Hindi)

/chikan tikka masaala/

Serves 4

1 pound (455 g) organic boneless, skinless chicken thighs, cut to bite-sized pieces

1 Tbs. (15 ml) olive oil

1 organic onion, minced

1 Tbs. (15 g) ginger

4 minced organic garlic cloves

1 1/2 Tbs. (20 ml) garam masala* 

1 tsp. (5 g) cayenne pepper

2 tsp. (10 g) cumin

1 Tbs. (15 g) each: turmeric and tomato paste

1 cup (130 g) organic tomato purée

2 13.6 ounce cans (480 ml) coconut milk

1 cup (130 g) organic cauliflower florets

1 cup (240 ml) coconut or goat's milk yogurt

juice of 1 organic lemon

(cauliflower) rice

एक (ek) 1. In the instant pot, sauté the onions, garlic, ginger, garam masala, cayenne, cumin and turmeric in the oil.

दो (do) 2. Cook, stir, until onions are soft.

तीन (teen) 3. Add tomato paste, cook another minute, stir.

चार (cāra) 4. Add chicken and sauté about 5 minutes.

पांच (pāṃca) 5. Add tomato purée.

छः (chaḥ) 6. Add 3/4 cup (160 ml) of the watery milk from the coconut to the instant pot.

सात (sāta) 7. Cover and cook on High Pressure for 10 minutes.

आठ (āṭha) 8. Release the pressure with a quick release.

नौ (nau) 9. Uncover and stir the coconut cream and cauliflower florets.

दस (dasa) 10. Turn the instant pot to Sauté. Bring to a simmer, cook until thickened, about 15 minutes.

ग्यारह (gyaarah) 11. Serve with the coconut or goat's milk yogurt and lemon juice with (cauliflower) rice.

बॉन एपेतीत

/bon epeteet/

* store bought garam masala or 

homemake: https://www.blogger.com/blog/post/edit/4757368533685219635/8621768092904732722

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Pasta with Cauliflower, Nuts, and Raisins

 Sicily has many local dishes. Try this different type of pasta for dinner or with company.

Pasta cu cavil di ciuri (Sicilian)

Pasta con i cavolfiori (Italian)

Serves 4

soak raisins overnight

Use organic ingredients.

1 medium-sized cauliflower head, cut into small florets, stem cut and into fine pieces

2 Tbs. (30 ml) olive oil

1 large white onion, finely chopped

3 anchovies in olive oil, crushed with the back of a fork into a paste

2 Tbs. (30 g) each: raisins soaked overnight in water or wine and drained; pine nuts

1/2 tsp. (2,5 g) saffron threads

1 pound (455 g) (gluten-free) pasta (example: rigatoni or ziti)

1 cup (130 g) (dairy-free) grated cheese

4 Tbs. (60 g) (gluten-free) coarse breadcrumbs 

(Sicilian)

unu 1. Bring a large pot of salted water to a boil over high heat.

dui 2. Add cauliflower and blanch until slightly tender, about 2 minutes. To check if it done, insert a knife into the stem of a floret. If it inserted with ease, the cauliflower is ready.

tri 3. Transfer to a strainer to drain. RESERVE pot of boing water to cook the pasta.

quattru 4. Sauté onions in the heated olive oil over low to medium heat, about 5 minutes.

cincu 5. Add anchovies, pine nuts, raisins, and saffron threads. Simmer for a few minutes.

sei 6. Add the blanched cauliflower florets with about 1 cup (240 ml) of boiling pasta water and simmer until the water is reduced by half and the sauce thickens.

setti 7. Cook the pasta until al dente then drain.

ottu 8. Add pasta to sauce along with cheese and toss.

novi 9. Plate and top the pasta with breadcrumbs.

Bona manciata!

Have a nice meal!

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Mashed Potatoes and Cauliflower

 Combine the two and serve a creamy side-dish.

Serves 6

2 1/2 pounds (1135 g) organic cauliflower

1 pound (445 g) organic potatoes

1/2 cup (120 ml) organic coconut cream

1 15-ounce (430 ml) can of coconut milk

1/3 cup (80 ml) organic maple syrup

1 1/2 Tbs. (30 g) nutritional yeast

1 tsp. (5 g) re pepper flakes

1. Steam the cauliflower and potatoes about 20 minutes, then drain.
2. In another pot, add coconut milk and cream, plus the maple syrup. Bring to a boil. Reduce and simmer 5 minutes.

3. Use a potato ricer to rice potatoes and cauliflower into a large mixing bowl.

 

 

 

4. Add coconut milk mixture and rest of the ingredients. Stir.

 

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Cauliflower Salad with Herbs and Lime

This Greek salad is a gluten-free twist on Middle Eastern tabbouleh dish.

Σαλάτα κουνουπιδιού με βότανα και ασβέστη (Greek)

/saláta kounoupidioú me vótana kai asvésti/

Serves 6

1/4 cup (60 ml) olive oil

3 Tbs. (45 ml) organic lime juice

1 tsp. (5 g) lime zest

1/2 tsp. (2,5 g) ground cumin

1/2 each organic: medium head cauliflower and English cucumber

1 diced organic red bell pepper

1 cup (9 g) each: parsley, mint, and cilantro leaves

1 minced organic shallot

1/4 cup (30 g) crumbled (dairy-free) feta cheese

optional: 1/4 tsp. (1,25 g) crushed red pepper flakes

A. Dressing: 
ένας /énas/ 1. Combine the oil, lime juice, zest, and cumin in a bowl. Set aside.

B. Salad: 
δύο /dyo/ 2. Grate cauliflower into large mixing bowl.

τρία /tría/ 3. Add cucumber, bell pepper, parsley, mint, cilantro, shallot and optiioal red pepper.

τέσσερα /téssera/ 4. Pour dressing overtop salad.

πέντε /pénte/ 5. Top with feta.

έξι /éxi/ 6. Serve immediately.

επτά /eptá/ 7. Refrigerate any leftovers.

Καλή όρεξη

/kalí órexi/

Bon appétit

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Chickpeas and Roasted Vegetables

A tasty diner of creamy, hearty vegetarian curry dish.

Serves 4

Preheat the oven to 425F (220C)

1 organic cauliflower, cut into bite-size florets

1 Tbs. (15 ml) olive oil

3 tsp. (15 g) curry powder (more to taste)

1 (13.5-ounce) (385 ml) can organic coconut milk

1 Tbs. (15 ml) organic lime juice

1 Tbs. (15 g) minced ginger

2 (15-ounce) (400 g) cans organic cooked chickpeas, drained and rinsed

1 organic red bell pepper, diced

1 1/2 cups (200 g) organic frozen peas

1/2 cup (65 g) organic raisins

options: 

• 1 tsp. (5 g) ground coriander
• 1 organic sliced red onion
• 2 tsp. (10 ml) chile powder
• 4 sliced organic scallions
• cilantro or parsley for garnish 

1. Place cauliflower in a baking dish. Toss with olive oil and 1 tsp. (5 g) curry powder.

2. Roast 15 minutes, until golden color.

3. In a small bowl, whisk coconut milk, lime juice, ginger, remaining curry powder, and any options.

4. Stir chicken, bell pepper, and coconut-curry sauce with the cauliflower.

5. Cook 10 minutes.

6. Stir in the peas and raisins.

7. Cook for 5 minutes, until the sauce is bubbling.

8. Serve chickpeas and vegetables with any extra sauce spooned over the top.

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Cauliflower Turmeric Soup

Turmeric is an anti-inflammatory spices. It should be combined with pepper for best results. The creamy texture is from coconut milk.

Serves 4

2 Tbs. (30 ml) olive or coconut oil

1 organic leek, white part only, thinly slice (Save the green to add to a salad or leek soup.)

3 cups (390 g) organic cauliflower florets

1 organic peeled garlic clove

1 1/4 inch (6 mm) fresh ginger, peeled and sliced

1 1/2 tsp. (7,5 g) turmeric

pinch or two each: cilantro or parsley, black pepper, and ground cumin

3 cups (720 ml) organic vegetable broth

1 cup (240 ml) organic coconut milk

1. In a large pot, heat the oil over high heat.

2. Add the leeks and sauté until it just begins to brown, about 3-4 minutes.

3. Add the cauliflower, garlic, ginger, turmeric, pepper, and cumin.

4. Sauté to lightly toasted the spices, 1-2 minutes.

5. Add the broth and bring to a boil.

6. Reduce heat to simmer and cook until the cauliflower is tender, about 5 minutes.

7. Use a blender and purée the soup in the pot until smooth.

8. Stir in the coconut milk and cilantro or parsley, reheat, then serve.

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Roasted Cauliflower Salad

I did not know this, but the leaves can be eaten.-Mike

Serves 4

Preheat oven to 425F (220C)

1. Trim leaves and stem from 1 large organic cauliflower.

2. Cut though the center of the cauliflower.

3. Place on a backing sheet.

4. Drizzle with some olive oil.

5. Roast until golden, about 30 minutes.

6. Divide month plates.

7. Top with blue cheese dressing*, chopped chives and cooked turkey bacon.

-modified "Rachael Ray every day" magazine

Try the different types of cauliflower:

Italian white
cheddar

graffiti

romanesco

Italian heirloom lime green

*Homemade Yogurt Blue Cheese Dressing:

https://veggiefernandezs.blogspot.com/2016/08/yogurt-blue-cheese-dressing.html

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Lemon-Caper Salmon with Garlic-Parmesan Broccoli

I usually do not like cooked broccoli. But with the juices of this dish, I will have it any night.-Mike

Serves 4

Preheat the oven to 375F (190C)

6 cups (= 1 1/2 pounds) (680 g) organic broccoli florets

1/2 cup (225 g) grated Parmesan or a dairy-free cheese

2 Tbs. (30 ml) olive oil

3 organic garlic cloves, finely grated

1 pound (455 g) organic salmon fillet

2 Tbs. (30 ml) organic lemon zest (about 2 lemons)

2 Tbs. (30 g) capers

black pepper

1. Spread broccoli on a sheet pan.

2. Combine the cheese, oil, and garlic in a bowl and pour over the broccoli.

3. Use you hands to coast them with the cheese mixture.

4. Bake 10 minutes, then remove from the oven.

5. Move the broccoli to the sides of the pan. 

6. Place salmon in center and sprinkle with pepper.

7. Top with lemon zest and capers and gently pat these on the salmon.

8. Bake 10-15 minutes, until the salmon easily flakes with a fork and the broccoli is lightly browned and tender.

-modified "Live Natural Magazine"

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Boiled Cauliflower with Dressing

Cauliflower is used here, but the dressing can be used with other boiled or steamed vegetables.

Cavolfiore bollito con condimento (Italian)

Serves 6

1 large organic hard of cauliflower, broken into small florets (Try white and green cauliflower, green Romanesco cauliflower, orange cauliflower, or purple cauliflower OR small combination of each!)
10 large fresh basil leaves
8 pickles 
2 Tbs. (30 g) drained capers in brine
2 Tbs. (30 g) chopped parsley or 2 tsp. (10 g) dried parsley
2 Tbs. (30 ml) red-wine vinegar
1 Tbs. (15 g) Dijon mustard
1/4 cup (60 ml) olive oil
optional: 8 anchovies

1. Bring a large pot of water to a boil.
2. Add the cauliflower and cook until tender, about 15 minutes.
3. In a mini-food processor, combine the basil, pickles, parsley, vinegar, mustard, (and optional anchovies).
4. Slowly drizzle in the olive oil, pulsing to make a chunky dressing.
5. Drain the cauliflower and toss with the dressing.
6. Serve warm or at room temperature.

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