RECIPE: Roasted Cauliflower Gratin With Tomatoes and Goat Cheese

Ingredients:

• 1 medium-size head of cauliflower
•  Salt and freshly ground pepper to taste
• 3 tablespoons extra virgin olive oil
• 1 small or 1/2 large red onion, cut in half or quarters (if using a whole onion) lengthwise, then sliced thin across the grain
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 (14 8/10-ounce) can chopped tomatoes in juice
• ⅛ teaspoon cinnamon
• ½ teaspoon coriander seeds, lightly toasted and coarsely ground
• 2 eggs
• 2 ½ ounces soft goat cheese (about 1/2 cup plus 2 tablespoons)
• 2 to 3 teaspoon chopped chives

1. Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
2. Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
3. Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
4. Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
5. Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.

RECIPE: Cauliflower Soup with Blue Cheese and Parsley

This is a great twist on the traditional cauliflower soup. It uses much less cream than the traditional soup, but is nice and filling because of the blue cheese.

Ingredients for one Person

1 tbsp. butter

1/2 onion, chopped

2 cloves garlic, chopped

1 large sprig thyme

1/2 cauliflower cut into florets

2-3 tbsp. parsley, chopped

2 cups vegetable or chicken stock

1/4 cup crumbled blue cheese

1/2 cup half and half

Kitchen equipment needed:

Pot

Wine pairing suggestion:

I would suggest a New World Pinot Noir from Australia or New Zealand.

Preparation and Cooking Instructions

Chop the onion and garlic and set aside.

Melt the butter in a skillet. Add the onion, garlic and thyme and season with salt and pepper. Cook over medium heat for about 5 minutes, or until the onions are soft. Making sure to stir often, so the onion and garlic do not burn.

While the onions are cooking cut the cauliflower into florets, taking off the majority of the stalk. Set aside. Chop the parsley and set aside with the cauliflower.

When the onions are soft add the cauliflower and parsley to the soup and cook, stirring occasionally for 5 minutes.

Add the stock and simmer for 15-20 minutes until the cauliflower is tender, stirring occasionally.

Reduce the heat to low and add the blue cheese and stir until well combined.

Add the half and half and cook until heated through.

Ladle soup into a bowl and enjoy!

RECIPE: Cauliflower rice

1 bag cauliflower rice
1/2 large onion or 1 smaller onion, chopped
1 inch chunk of fresh ginger - diced
2 teaspoons coconut aminos
kosher salt

Heat up enough oil to thinly coat bottom of large saute pan.  Once the oil is warm, add the onion and ginger and some kosher salt.  Let saute for 2-3 minutes and then add the cauliflower rice. Stir and add a bit more kosher salt (not a ton).  Then add coconut aminos, stir, and cover with lid to let the rice steam up a bit and soften. This should take about 10 or so minutes.

RECIPE: The Best Roasted Garlic Cauliflower

Roasted garlic cauliflower is the best roasted cauliflower recipe ever! Super easy with 5 minute prep. You'll love this simple, improved method for how to roast cauliflower in the oven.

4 servings

- 1 medium head cauliflower
- 1/4 cup light olive oil or avocado oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 4 cloves garlic minced

1. Preheat the oven to 400 degrees F (232 degrees C). Grease a very good non-stick baking sheet, or line with foil and then grease.
2. Slice the cauliflower into 1/2 in (1.25 cm) thick slices, then cut those into smaller florets - see post above for how to do that.
3. In a large bowl, toss the cauliflower with oil, sea salt, black pepper, and minced garlic.
4. Arrange the cauliflower in a single layer on the baking sheet.
5. Bake for about 15-20 minutes until golden on the bottom. Flip and bake for 5-10 more minutes until golden on the bottom again.

RECIPE: Easy Quick Pickling those left-over veggies

1 cup vinegar (white wine, rice, red wine)

1 cup water

2 Tablespoons sugar

2 teaspoons kosher salt

1 lb vegetables - cucumbers, radishes, cauliflower, carrots, green/purple peppers, garlic, and anything else that sounds delicious to you!

Trim and chop vegetables and pack in mason jar in preparation for pickling.

Heat all ingredients except the vegetables in a small pot over low-medium heat.  Stir and cook until sugar and salt dissolve.  Immediately pour over vegetables.  Let it cool and then cover and put in fridge for 1 day before eating.  Veggies will be best between 1 to 4 weeks.

Photo credit to Sam Mah

RECIPE: Easiest Roasted Vegetables

Preheat oven to 350.  Cut vegetables into your desired size and coat in oil, salt and pepper.  Spread on a cookie sheet and bake, checking after 20 minutes, stir if necessary, and cook for 20-30 minutes more.

RECIPE: Easy Vegetable Soup

This soup is perfect when you have veggies in your fridge but CSA pickup day is tomorrow!  Throw it all in a pot and make a delicious and nutritious soup.

Ingredients:

- At least one onion, chopped (more are better)

- All your other CSA veggies chopped into bite-size pieces, including summer/winter squash, carrots, hearty greens, kohlrabi, cauliflower, celery, …

In a large pot, heat 4T olive oil on medium-high heat.  Add chopped onions (and carrots and celery, if using) and some salt and allow them to cook till light brown.  Add other vegetables that you think taste better browned, like squash, kohlrabi, cauliflower, and allow them to brown in the pot.  After they are brown, add at least 8 cups water, or more if the pot and amount of veggies will accommodate it. Add the rest of the veggies (like the hearty greens: kale, collard greens, etc).  Bring to boil and reduce to simmer. Cook for 30-60 minutes depending on size of veggies. Veggies will be tender when soup is done. Add salt and pepper to taste.

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Aioli with Roasted Veg

Aioli with Roasted Veg

• 1 small head broccoli, cut into florets and the stem cut into bite-size pieces
• 1 small head cauliflower, cut into bite-size florets
• 3 medium beets, peeled and cut into 3/4-inch wedges
• 3 medium turnips, peeled and cut into 3/4-inch wedges
• 1 acorn squash, halved, seeded and cut into 1-inch wedges
• 2 bunches scallions, trimmed and halved lengthwise
•  Extra-virgin olive oil, for drizzling
•  Kosher salt, to taste
•  Freshly ground black pepper, to taste
•  Pomegranate seeds, for serving (optional)

• FOR THE AIOLI:

1 to 3 garlic cloves, grated or mashed to a paste

1 teaspoon lemon juice, more to taste

⅛ teaspoon fine sea salt, more to taste

1 large egg

1 large egg yolk

¾ cup extra-virgin olive oil

MAKE THE VEGETABLES:

Heat oven to 425 degrees. Place broccoli  and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes. Toss all periodically while roasting.
MAKE THE AIOLI:
Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.
Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.

RECIPE: Roasted Cauliflower

Difficulty Level: EASY 

1 large cauliflower, cut into inch-sized florets

1/2 teaspoon coriander seed
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
3 tablespoons olive oil
1/2 teaspoon kosher salt
3 tablespoons sliced almonds

1.Preheat the oven to 425 degrees. With a mortar and pestle, or the flat side of a chef's knife, lightly crush the coriander seeds. Add the crushed seeds to a bowl along with the cumin, cinnamon, olive oil, and salt.

2.Scatter the cauliflower florets over a rimmed baking sheet, then toss them with the oil-and-spice mixture. Roast for 15 minutes, then stir and roast for 10 more minutes. Sprinkle on the almonds and roast for another 5 to 10 minutes, or until the cauliflower and the almonds are nicely browned. Serve hot, warm, or cold.

RECIPE: Cauliflower Puree

Difficulty level: Easy

Cauliflower
Greek yogurt
Salt and pepper
Onion flakes

Boil cauliflower for 90 minutes in water, until it is super soft. Allow to cool.

In a blender, add the half cauliflower head, broken up with your hands, 1 cup water, and 1/2 cup full-fat Greek yogurt, plus 1 tsp each salt, pepper, and onion flakes. Blend until fully smooth, then put back on the heat to let a little bit of the water evaporate and to bring to temperature. This is a delicious, smooth and creamy side dish, and nice and hot to welcome in the cold weather.

 

Submitted by Adrienne Mishkin