Explore by Tags

Entries tagged with 'cauliflower'

Roasted Cauliflower With Olives, Currants, and Tahini Dressing From 'Vibrant Food'

Serious Eats Maggie Mariolis Post a comment

In this recipe from Kimberly Hasselbrink's new cookbook, Vibrant Food, she tosses roasted cauliflower with fresh parsley, Kalamata olives, sweet currants and a lemony, earthy tahini dressing. While this is a recipe from the book's 'Winter' chapter, it's light and accessible enough to work year-round. More

Vegan Quinoa, Broccoli, and Kale Curry

Serious Eats Yasmin Fahr 4 comments

When I'm in the mood for a big bowl of flavor-packed vegetables, this is the recipe for me. Curried quinoa with caramelized broccoli and cauliflower makes for a high-protein meal that comes together in less than 30 minutes and makes me feel great. It's a perfect weeknight dinner. More

Fusilli With Broccoflower, Olives, and Herbs From 'The New Vegetarian Cooking for Everyone'

Serious Eats Kate Williams Post a comment

Your first question upon reading this recipe title is probably, "What the heck is broccoflower?" If you haven't already Googled it, broccoflower describes two different brassicas—fractaled Romanesco broccoli and bright green rounded cauliflower. Either of these will work in Deborah Madison's simple pasta recipe in her newly re-released cookbook, The New Vegetarian Cooking for Everyone. More

Asian Cauliflower Fried "Rice" From 'Nom Nom Paleo'

Serious Eats Kate Williams 4 comments

What did a rice-lover like Michelle Tam of Nom Nom Paleo do to satisfy the craving once she switched to a Paleo (a.k.a. rice-free) diet? Started making rice from cauliflower, of course. Okay, perhaps cauliflower "rice" is not an obvious choice to anyone unfamiliar with the Paleo diet, but the bright white vegetable makes for a texturally similar dish to rice once spun around in a food processor for a few minutes. More

Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'

Serious Eats Kate Williams 4 comments

The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter. More

Roasted Cauliflower With Pine Nut, Raisin, and Caper Vinaigrette

Serious Eats J. Kenji López-Alt 6 comments

Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette. More

Sloppy Cheesy Chicken Pasta Bake

Serious Eats Yvonne Ruperti 4 comments

The trick to this easy three-cheese pasta bake with cauliflower is to use no-boil lasagna noodles. Chipotle powder flavors the chunks of tender thigh meat just right. More

Roasted Cauliflower Soup With Bacon and Parsley Oil

Serious Eats Lauren Rothman 3 comments

This creamy, nutty-tasting soup gets an extra punch of flavor from crumbled bacon and bright parsley oil. More

Smoky Cauliflower Soup With Wild Mushrooms and Ham Crisps

Serious Eats Jennifer Olvera 3 comments

Ultra-creamy, smoky cauliflower soup gets some zing from sherry vinegar and is served with roasted wild mushrooms and crisped ham. More

Creamy Roasted Red Pepper and Cauliflower Soup

Serious Eats Deborah Mele 11 comments

The combination of cauliflower and roasted peppers create a vibrantly colored, creamy soup perfect for those cooler fall days. More

Make-Ahead Steak with Hazelnut Gremolata and Cauliflower

Serious Eats Suzanne Lehrer Post a comment

This week's Lunch Box ushers in fall with warm, nutty flavors. Fried hazelnuts serve double duty by acting as a crunchy topping when mixed with parsley and lemon zest, and infusing oil to be slicked on both the steak and the roasted cauliflower. More

Crunchy Cauliflower Casserole

Serious Eats Stephanie Stiavetti 1 comment

Southern breaded cauliflower is cheesy and creamy, with a few added spices to make things interesting. If you like, you can leave out the nutmeg and cumin, but they really do take the dish from standard to sensational. More

Deborah Madison's Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta

Serious Eats Kate Williams 5 comments

Deborah Madison's cauliflower and pasta dish from her new cookbook Vegetable Literacy is a surprise of a recipe. It almost looks like something I'd throw together without thinking, but has a few tweaks that make it stand out from my ordinary dinners. First, she uses what may look like a dangerous amount of red pepper flakes; her scant teaspoon looks menacing compared to my usual pinch or two. Also, she throws in parsley, lots of parsley, in three places--some of it is cooked with garlic to mellow, some of it is wilted into the cooked pasta, and the rest is thrown in at the end for a bright finish. But the real winner here is saffron. The floral taste of saffron always reminds me of bouillabaisse; tasting bites of Madison's cauliflower dish takes my mind to the French stew but for much less time and effort. More

Crispy Buffalo Fried Cauliflower (Vegan)

Serious Eats J. Kenji López-Alt 20 comments

A vegan game-day snack made with ultra-crisp battered cauliflower tossed in garlicky buffalo sauce. More

Korean Fried Cauliflower (Vegan)

Serious Eats J. Kenji López-Alt 8 comments

Ultra-crisp fried cauliflower Korean-style, served with a sweet and hot chili sauce or a sweet soy glaze. More

Daniel Patterson's Grilled Brassica with Dandelion-Green Vinaigrette

Serious Eats Kate Williams Post a comment

Broccoli and cauliflower are staple vegetables in my kitchen, so I assumed I'd eaten these brassica in just about every way possible. But Daniel Patterson's recipe for Grilled Brassica with Dandelion-Green Vinaigrette in Adam Roberts' Secrets of the Best Chefs proved me wrong. Patterson grills an assortment of brassica--including vibrant romanesco and leafy rape and cicco--until well-charred and tender. He plates the vegetables with plump bulgar wheat, a squeeze of lemon, and (best of all) a verdant, bitter dandelion vinaigrette. More

Sam Sifton's Roasted Cauliflower with Anchovy Bread Crumbs

Serious Eats Kate Williams 5 comments

While mashed potatoes and green beans are no-brainers come Thanksgiving, that additional side dish or two can be a bit of a toss-up. That's where Sam Sifton's Roasted Cauliflower with Anchovy Bread Crumbs from Thanksgiving: How to Cook it Well comes in—pop it into the oven while your turkey rests. Roasted cauliflower is awesome on its own, at once creamy and caramelized, but the addition of crunchy anchovy bread crumbs takes the dish into Thanksgiving territory. More

Garlic and Spice-Rubbed Pork Shoulder With Whipped Cauliflower

Serious Eats Jennifer Olvera 6 comments

Garlicky, oven-roasted pork shoulder gets drizzled with pan juices and served with cloud-like whipped cauliflower. More

Cauliflower Stir-Fried with Fermented Bean Curd

Serious Eats Chichi Wang Post a comment

If eating the fermented tofu straight-up isn't for you, try stir-frying vegetables with it. One or two cubes flavors a whole stir-fry dish, imparting a salty-sweet depth that's a nice change from soy sauce or oyster sauce. Cauliflower take well to its strong flavor. More

Jim Lahey's Cauliflower Pie

Serious Eats Caroline Russock 3 comments

Jim Lahey has a thing for charred flavors. His pizzas bake up with crisp leopard spotted crusts giving them a hint of smoke and a lot of crunch. He's employed the same high-heat technique for his Cauliflower Pie from My Pizza, a Béchamel sauced pizza topped with roasted florets, mozzarella, green olives, chile flakes, and garlic. More

More Posts