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cauliflower

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cauliflower

Karen Covey

Cauliflower often feels like a pretty under appreciated vegetable but we absolutely love it’s versatility in easy vegetarian dishes. Here are 3 of our favorite recipes to try. Even if it’s not your favorite vegetable in the produce aisle, we think these 3 recipes might just convince you otherwise.

cauliflower fried rice

This basic rice recipe is a perfect canvas for just about anything you want to add to it: try carrots, mushrooms, peas, or even shrimp. It’s a super quick dinner ready in just minutes, which makes it a major plus in our book.

1 head cauliflower, stems removed and roughly chopped
2-4 tablespoons vegetable oil
2 cloves garlic, roughly chopped
1 1-inch piece fresh ginger, peeled and chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
1 12-ounce package bean sprouts
8 large eggs, beaten
4 scallions (white and light green parts), chopped
Sesame seeds, for serving
Soy sauce, for serving

1. In bowl of a food processor, add cauliflower. Pulse until you have small pieces (that resemble rice). Remove and set aside.
2. In a large non-stick pan, heat 2 tablespoons oil over medium-high heat. Add garlic and ginger and cook for no more than 30 seconds. Add cauliflower and stir to combine. Season with salt and pepper. Allow cauliflower to cook, stirring occasionally until lightly browned, about 10 minutes (reduce heat as it cooks to prevent it from burning). Add in additional oil if needed as it cooks. 
3. Once lightly browned, add bean sprouts and cook until just softened, about 5 minutes. Make a space in center of pan and add eggs. Cook until eggs are just set, another 2-3 minutes. Remove from heat and divide among serving bowls. Top with scallions, sesame seeds, and soy sauce.

Serves 4.


roasted cauliflower cakes

This recipe makes 4 small cakes, or 2 large ones, but it’s also easy enough to double the batch if desired.

1 head cauliflower, stems removed and cut into medium-sized florets
1 clove garlic, roughly chopped
3 tablespoons extra virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon unsalted butter, at room temperature
1 tablespoon flour, plus extra for dredging
1/4 cup freshly grated Parmigiano-Reggiano, plus extra for serving
1 large egg, beaten
3-4 tablespoons breadcrumbs, plus extra for dredging
1/2 head frisée, bottom cut off and leaves separated, roughly chopped
Juice from 1/2 lemon

1. Preheat oven to 425°F. 
2. Place cauliflower and garlic on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper and gently toss to coat. Roast for 25-30 minutes, until softened. 
3. Transfer cauliflower to a food processor and pulse until mixture is coarse. Transfer to a medium bowl and stir in butter, flour, Parmigiano-Reggiano, 1/2 egg (discard extra egg or save for later use) and breadcrumbs. Add more breadcrumbs if mixture is too wet to hold together. Form mixture into 4 round cakes. 
4. Meanwhile, in a medium bowl, combine frisée, lemon juice, and 1 tablespoon olive oil. Season with salt and pepper.
5. In a medium sauté pan, heat remaining 1 tablespoon olive oil over medium heat. Add cakes and cook on each side for 3-5 minutes, until lightly golden brown. Transfer cakes to a serving plate and top with frisée salad. 

Makes 4.


For our favorite cauliflower soup recipe, click here.

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