Aloo gobi

No one in my family thought they liked cauliflower, but we all loved it in this dish.  Hearty and delicious, this curry tastes like comfort food, but it's virtually fat free!  It's also very inexpensive and makes plenty for a family of four with leftovers.


Ingredients:

-4-5 yukon gold potatoes, diced into 1/2 inch cubes
-1 head cauliflower, cored and sliced into florets
-1 onion, diced
-1 small can diced tomatoes
-1 jalepeno, or other hot pepper, cut in half and seeded
-3 cloves garlic, finely diced
-1 1/2 inch piece of ginger, finely diced or grated
-1/2 bunch cilantro, finely chopped, divided
-1 tsp cumin seeds
-1 tsp turmeric
-2 tsps garam masala
 -1 cup frozen peas (optional, but yummy and adds protein!)
-salt to taste
-1 Tbsp vegetable or canola oil
-Naan or pita for serving


Method:

1.  Heat the oil in a large dutch.  Add the onions, jalepeno, and cumin seeds and cook over medium heat, stirring occasionally, until onions are translucent (not browned).

2.  Add the turmeric and garam masala and stir frequently until spices are thoroughly integrated.

3.  Add the ginger, garlic, and about 2/3 of the cilantro.  Stir frequently to prevent the garlic from burning.  Cook for about 2 minutes.

4.  Add the can of tomatoes with their liquid and stir to combine.  Add the cauliflower and potatoes and stir well to fully coat the vegetables in the curry.  Salt to taste.

5.  Add about half a tomato can of water (you may need to add more as you go; you want just enough so that the dish doesn't look dry; not so much it looks like a soup).  Cover and simmer, stirring occasionally, until potatoes and cauliflower are tender, about 30 minutes.

6.  Curry can stand at room temperature for several hours.  Just before serving, remove the jalepeno, reheat and stir in the frozen peas.  Allow them to cook for just a minute or two.  Stir in the remaining cilantro and serve with warm naan or pita.

Cumin Roasted Fennel & Cauliflower

Ingredients:

1 head of cauliflower

1 large fennel bulb

1 TBS. extra virgin olive oil

1 tsp. cumin

1 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. crushed red pepper

sea salt to taste

Preheat your oven to 400 degrees.

1. Wash and cut cauliflower into florets. Wash and cut fennel into quarters. If you are unfamiliar in working with fennel, watch this helpful and quick video, now.

2. In a large mixing bowl combine all of your ingredients. Toss together with your hands until each piece of cauliflower and fennel is coated well with the spices and olive oil.

3. Roast in the oven at 400 degrees for about 40 minutes. Once it is cooked about half way through flip it to its other side and continue to roast until each side is golden brown.

Serves: 4-6

Total time: 50 minutes

LIVING SIMPLY GLUTEN FREE

Easy Broccoli-Cauliflower Stir Fry

This is one of my favorite ways to prepare broccoli and cauliflower when I don't have much time to cook. It's simple yet delicious.

Easy Broccoli-Cauliflower Stir Fry
Ingredients
1 head broccoli, broken into florets
1 head cauliflower, broken into florets
2 to 3 cloves garlic, minced
1 to 2 onions, finely diced
butter or olive oil, depending on preference
soy sauce

Directions
In a large saucepan, heat butter or olive oil over medium heat. When the butter/olive oil is hot, add onions and garlic and sauté until onions are translucent. Add broccoli and cauliflower and cook until lightly browned. Add a few dashes of soy sauce for flavor and serve hot.

Curried Cauliflower with Chickpeas

This recipe comes an NPR article titled "Cauliflower: A Love Story", by Nicole Spiridakis, published on April 9, 2008. Read the article here. Nicole notes that if you have the time, this dish is even more delicious if the cauliflower is pre-roasted with garlic.

Curried Cauliflower with Chickpeas
Serves 4

Ingredients
4 cloves garlic, thinly sliced
2 teaspoons peeled, minced fresh ginger
1 teaspoon curry powder
½ teaspoon cayenne pepper
½ teaspoon turmeric
½ teaspoon salt
1 onion, thinly sliced
1 medium or large head cauliflower, washed and broken into florets
¼ cup water
1 8-ounce can of chickpeas, drained and rinsed
rice or couscous

Directions
1. In a large frying pan, cook the garlic, ginger, and spices in olive oil over medium heat for 1 minute to form a paste.
2. Add the onions and turn heat to low; cook for about 5 minutes until onions begin to soften.
3. Add the cauliflower and ¼ cup of water, and cook on high heat for 1 minute, then turn heat to low and simmer gently. Cook for about 10 minutes until cauliflower becomes tender, but not mushy.
4. Add chickpeas and cook a few minutes more to let the flavors blend and the dish is hot.
5. Serve over brown or white rice, or couscous.

Oven-Roasted Cauliflower with Garlic, Olive Oil, and Lemon Juice

This simple and delicious cauliflower recipe is adapted from The Food Network.

Oven-Roasted Cauliflower with Garlic, Olive Oil, and Lemon Juice
Ingredients
5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan (optional)
chopped chives, for garnish (optional)

Directions
1. Preheat the oven to 500 degrees.
2. Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, and salt and pepper. Place the roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with Parmesan and chives, if desired. Serve immediately while still warm.

Cheddar and Cauliflower Soup

I wouldn't usually be making soup in July, but it might be just right for these beautiful breezy evenings that we've been enjoying this week. This recipe comes the December 2008 issue of Fine Cooking. Author Allison Ehri Kreitler writes, "This creamy soup gets its body from pureed cauliflower, though some tender whole florets are added just at the end of cooking to add texture. Sharp cheddar and cayenne give the mellow flavor a little lift."

Cheddar and Cauliflower Soup
Serves 6 to 8

Ingredients
kosher salt
½ head cauliflower (about 1 pound), cored and cut into 1-½-inch florets
2 tablespoons unsalted butter
1 medium yellow onion, small diced
1 medium clove garlic, minced
2 tablespoons all-purpose flour
¼ teaspoon packed, freshly grated nutmeg
⅛ teaspoon cayenne
2 cups chicken broth
½ cup heavy cream
3 sprigs fresh thyme
4 cups grated sharp or extra-sharp white Cheddar (about 14 ounces)
freshly ground black pepper

Directions
1. Bring a large pot of salted water to a boil. Boil the cauliflower until tender, about 4 minutes. Drain and let cool slightly. Trim the stems from 18 of the cauliflower pieces and cut the crowns into mini florets about ½ inch wide; set aside. Reserve the trimmed stems with the remaining larger pieces.
2. Melt the butter in a 4-quart saucepan over medium-low heat. Add the onion and ¼ teaspoon salt and cook, stirring frequently, until soft, 10 to 12 minutes.
3. Add the garlic and cook until the aroma subsides, 2 to 3 minutes. Increase the heat to medium, add the flour, nutmeg, and cayenne and cook for 3 minutes, stirring constantly. Whisk in the broth, cream, and 2 cups water. Add the thyme and bring to a simmer. Stir in the cheese until melted and simmer for 5 minutes to develop the flavors.
4. Remove and discard the thyme stems and stir in the larger cauliflower pieces and reserved stems. Working in batches, purée the soup in a blender. Return the soup to the pot, season with salt and black pepper to taste. Add the mini cauliflower florets and reheat gently before serving.

Variations
To dress up this rustic soup for a special occasion, garnish with a combination of 3 tablespoons toasted chopped walnuts, 1 tablespoon chopped fresh parsley, and 1-½ teaspoon finely grated lemon zest.

Cheddar Cauliflower Soup

The following recipe is adapted from La Tartine Gourmande Blog (http://www.latartinegourmande.com/). As always, the author has a few tartine suggestions to go with the meal (a French-style open-faced sandwich): “…a few slices of my favorite bread topped with goat cheese, thin pieces of Alaskan smoked salmon, steamed peels of zucchini and thin slices of pink radish. A few leaves of fresh Thai basil and gomasio complete these quick-to-make tartines."

Cheddar Cauliflower Soup
Serves 4

Ingredients
1 head cheddar cauliflower, washed and cut in pieces
1 large potato, peeled and diced
1 parsnip, peeled and diced
1 stick lemongrass, cut in small pieces
2 tablespoons Thai basil
1 tablespoon coriander, chopped
1 teaspoon grated fresh ginger root
2 garlic cloves
1 shallot
4 cups vegetable broth or water
2 tablespoons canola oil
salt and pepper
crème fraîche to serve (optional)
1 zucchini (for the peels, optional)

Directions
1. Cut and discard the outer part of the lemongrass, and slice the stick.
2. Take a large saucepan and heat 2 tablespoons oil.
3. Add the ginger, lemongrass, garlic and shallot and cook for 1 to 2 minutes on low heat until fragrant.
4. Add the vegetables and cook for 5 minutes.
5. Add the stock (or water) and the coriander. Season with salt and pepper. Cover and cook for 20 minutes. Then add half of the basil and let rest for 2 minutes before mixing the soup in a blender.
6. Serve with the rest of the basil, zucchini strips steamed for 2 min, and a dollop of crème fraîche. Accompany with your favorite tartines.

Parmesan-Cauliflower Fritters

The following recipe comes from the May 2008 edition of Vegetarian Times. The author writes, “Forget the spattering oil and careful flipping that fritters usually call for. These disks crisp up perfectly in the oven—no turning required. Quinoa supplies extra crunch, to play off the tenderness of the cauliflower.”

Parmesan-Cauliflower Fritters
Serves 6

Ingredients
½ cup quinoa
½ teaspoon salt
8 ounces cauliflower florets
¼ cup grated Parmesan cheese
2 large eggs
2 tablespoons chopped Italian parsley
2 tablespoons breadcrumbs
¼ teaspoon ground black pepper
Prepared tomato-and-basil sauce, warmed

Directions
1. Lightly coat baking sheet with oil. Heat a saucepan over high heat. Add quinoa, and cook 3 minutes, or until quinoa begins to pop, stirring constantly. Add 1 cup water and salt. Bring to a boil. Cover, reduce heat to medium-low, and simmer 10 minutes, or until water is absorbed. Cool.
2. Meanwhile, cook cauliflower in boiling water 8 minutes, or until tender. Drain, and break into small pieces.
3. Preheat oven to 450 degrees. Mix quinoa, cauliflower, Parmesan, eggs, parsley, breadcrumbs, and pepper in large bowl (mixture will be moist and loose). Shape into 3-inch patties. Arrange patties on prepared baking sheet, and bake 20 minutes, or until fritters are golden brown. Serve with tomato-basil sauce.

Cauliflower Sformato

This recipe comes from the 2010 October/November issue of Fine Cooking. Author Tasha DeSerio writes, "A sformato is an Italian version of a soufflé. If you like, you can bake the cauliflower mixture in individual ramekins or gratin dishes; just reduce the baking time."

Cauliflower Sformato
Serves 6 to 8

Ingredients
1 small cauliflower (about 2 pounds)
2 tablespoons olive oil; more for the gratin dish
Kosher salt
1¾ ounces freshly grated Parmigiano-Reggiano
3¾ cups milk
½ cup unsalted butter
½ cup all-purpose flour
3 large eggs
2 large egg yolks
2 tablespoons extra-virgin olive oil
freshly ground black pepper

Directions
1. Position a rack in the center of the oven and heat the oven to 375 degrees.
2. Core the cauliflower and separate it into florets. Cut the florets into ¼-inch-thick slices. Put the cauliflower on a rimmed baking sheet and toss with the olive oil. Spread in an even layer, season with ½ teaspoon salt, and roast until tender, 30 to 35 minutes. Let cool.
3. Raise the oven temperature to 400 deggres. Brush an 8x10-inch (2-quart) gratin dish with olive oil and evenly coat with about half of the Parmigiano. Set aside.
4. Heat the milk in a saucepan over medium heat until just about to boil.
5. Meanwhile, melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until the mixture turns light golden, 2 to 4 minutes. Slowly add the hot milk, whisking constantly until very smooth. Bring just to a boil and reduce the heat to maintain a simmer. Add 1 teaspoon salt and cook, stirring frequently, for 10 minutes to develop the flavor. Transfer to a large bowl.
6. In a small bowl, whisk the eggs, yolks, and extra-virgin olive oil. Roughly chop ½ cup of the cauliflower, and purée the rest in a food processor. Stir the chopped cauliflower, cauliflower purée, egg mixture, and the remaining Parmigiano into the sauce. Season to taste with salt and pepper. Pour the mixture into the prepared gratin dish and bake until the sformato is just set and browned around the edges, about 30 minutes. It should jiggle just a little when you remove it from the oven. Let rest for 10 to 15 minutes before serving.