cauliflower recipes

Cauliflower enjoys popularity year round thanks to the availability of high quality heads of the silky white vegetable, and the nearly infinite ways it can be prepared. Excellent raw, it is often served with other crudités as an appetizer. Cauliflower can be found in salads in both raw and blanched form. When steamed or boiled it tenderizes nicely and an excellent puree can be produced. Cauliflower soup is very popular, especially during the fall and holiday season. The puree is sometimes used as a thickening agent for other soups.

The leaves of the plant wrap themselves tightly around the head, blocking the sun’s rays and keeping the head bright white in color. Select heads that are white with few blemishes and look for leaves that are moist and not wilting. Little brown spots appear on the head as it ages. Store in the refrigerator, loosely wrapped. Use within a few days, or it will begin to soften. present the best, taste-tested recipes for creating savory appetizers, soups, salads, and side dishes. Cauliflower rarely takes center stage, but the light, neutral tasting vegetable holds its own when cooked, absorbs other flavors well, and can be the culinary star. Learn how to select, store, and handle cauliflower and the proper techniques for preparing and cooking superior dishes. Find a delicious recipe today. Bookmark the site and return often as we are always adding new recipes.

Featured Recipe
Roasted Cauliflower and Onions
Ingredients -
1 small head Purple Cauliflower cut in 1-1/2 inch florets
1 small head Yellow Cauliflower cut in 1-1/2 inch florets
1 small head Green Cauliflower cut in 1-1/2 inch florets
3 large Vidalia Onions, each cut lengthwise in 8 wedges
3 tablespoons Extra Virgin Olive Oil
1/2 teaspoons Coarse Salt
1/2 teaspoons Pepper
1/2 cup pitted Kalamata Olives, cut in slivers
1/4 cup Parmesan Cheese, grated
2 tablespoons Italian Parsley, chopped

1. Preheat the oven to 475 degrees.

2. Place the cauliflower and onions, oil, salt and pepper in a roasting pan.

3. Toss thoroughly to coat.

4. Roast the cauliflower for 45 minutes, tossing the vegetables gently every 15 minutes or until they are lightly charred and tender.

5. Add the olives, cheese and parsley.

6. Mix well to combine.

7. Transfer to a serving bowl.

Home | Cauliflower Recipes