Now that my wife has decided to go 100% vegetarian for good, she's had to resign herself to the sad truth: the perfect buffalo wing can never again be hers. In an act of selfless valor, I made it my mission to provide her with a suitable alternative: deep-fried cauliflower.
As with other brassicas, high heat is what you're after in order to get the most flavor out of roasted cauliflower or romanesco. Here's a quick guide.
Along with broccoli, cauliflower is unusual in that it's a vegetable with a central nervous system. Okay, not really. But it sure looks like brains up on top, doesn't it? And that's the problem: This irregular shape makes cauliflower a little cumbersome to chop. The key is to get that core out of the way so you can get at the florets. This video will give you a full breakdown of the process.
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.
Cauliflower's seen new life on restaurant menus and magazine recipe pages, but professionals and savvy home cooks alike have long appreciated its gently sweet flavor, hefty crunch, ability to caramelize, and all those nooks and crannies to soak in sauce. So we asked a pool of experts for some fun, new ways to make the most of this alabaster vegetable.
Making silky and smooth cauliflower purée with rich, layered flavors is not much different from making a creamy puréed vegetable soup. Once you understand a few basic steps, you can make any kind you want, whether it's a creamy, clean-tasting version or one that's rich and nutty from roasted cauliflower.
Bathed in a creamy, almond-y sauce, Mughlai chicken isn't exactly the kind of thing one gravitates toward in the summer. But replace that meat with roasted cauliflower and it becomes an entrée that's hefty enough to be filling, yet light enough to work regardless of the season.
With so many delicious seasonal vegetables that are begging to be cooked over a live fire, fall is no time to put the grill away. Here are ten you should try now.
As someone who grew up dreading bland, under- or over-cooked cauliflower, this recipe is a game-changer. The high heat of the grill gives the vegetable its crisp exterior, while an earthy spice rub delivers a ton of flavor.
This vegan version of a classic spinach and artichoke dip harnesses the power of cauliflower and cashews to create a rich, thick, and creamy base for the vegetables. Nutritional yeast, mustard, lemon juice, and garlic in two forms come together to pull off the tangy, savory flavors of sour cream and cheese.
[Flickr: Muffet] Mashed, cheesed, buttered, or plain, cauliflower is a favorite vegetable for many. Perfect in soups or to accompany proteins, it's available year-round, but its peak season is the fall. Cauliflower differs from other cruciferous veggies (broccoli, cabbage and kale) in that it lacks the green chlorophyll which the leaves of the plant shield the florets from the sun as they grow. Some cauliflower recipes, after the jump....
I don't think Thanksgiving salads should be an afterthought, but it's just as important not to let them stress you out. Here's a fancy salad made with roasted brassicas, potatoes, radishes, and sunchokes plus crisp frisee and radicchio that can be made in advance with no loss in quality. Plus, it hardly wilts once dressed!
See how Katherine Humphus transforms cauliflower florets into a crispy wonder coated in a balsamic port reduction and parmesan.
Most vegetarian pâtés rely on mushrooms for their meaty texture and flavor, but this one turns to a surprise ingredient—roasted cauliflower—for similar effect. Pecans help thicken the purée to a pâté-like consistency, while splashes of brandy and soy sauce add even more savory depth.
I usually like my vegetables straight up, crisp-tender and green, but every autumn, I'm drawn to gratins (which tend to cancel out most of the nutritional value of any vegetables within.) Layered with cream and butter, sprinkled with something crispy and broiled until golden, the lure of the gratin is definitely decadence. Here are a few recipes for gratins to serve on Turkey Day.
Not every beautiful, brainy head of cauliflower would admit that she likes to be Buffaloed. Some like to keep it under wraps, perhaps for good reason. I say, let the demure demur. I'll be over here with a stick of butter and a bottle of Frank's Red Hot. Care to join me?
Cauliflower is a pretty unpopular vegetable, isn't it? I'm not a huge fan (possibly because of the cauliflower and ketchup pasta I was subjected to as a kid), and I'm not alone, due in no small part to the fact that most people boil it to death. Take that same cauliflower, deep-fry it, and serve it in sandwich form, like they do at Nuba, in downtown Vancouver, and you may see a lot more converts....
Many people consider soup easy to make, but I view it as a challenge: I want to layer in as much flavor as possible, and that involves a little bit more effort than just throwing vegetables in a pot and covering them with water. This creamy, nutty-tasting soup gets an extra punch of flavor from crumbled bacon and bright parsley oil.
I'm total a sucker for anything involving a cheesy sauce. And while pasta may be an ideal receptacle, sometimes you have to cut back on your carb intake. What's a girl to do when she's already eaten her weight in wheat this week? Turn to the next best thing: cauliflower.
Every once in a while, a girl's got to take a break from baking cookies, cakes, and brownies and start cooking some vegetables. For this week's Mixed Review I decided to prepare an uber-healthy cauliflower dish using an Arora Creations Indian spice mix. Like a lot of people, I love to eat Indian food in restaurants but am intimidated to make it at home because of the numerous and unusual spices required for many dishes. Fenugreek? Nigella seeds? Where am I going to find them? And what am I going to do with the leftovers? What attracted me most to the Arora mix was the fact that it was made entirely from organic, exotic spices, including ground turmeric, ajowan...
The last two weeks have been a hazy fog of homemade toffee, pans of bar cookies, and gift bags full of holiday treats. As a girl who is overly fond of sweets, I am most certainly not complaining. I am, however, finding it increasingly necessary to take steps to counteract this all-day buzz on a combination of butter, sugar and flour. But one bite of a pickle and I'm usually able to find balance.
This week's column goes out to all you brave soldiers of turkey day who volunteered to bring the vegetables. Sure, you could have made the stuffing to end all stuffings, or the deep-fried turkey that blew a hole through the backyard shed. But you're making the vegetables instead. And with these recipes in your arsenal, you'll blow away your friends and family anyway.
The hoards of people stocking up for the Thanksgiving holiday on Sunday made the Hollywood Farmers' Market (map) feel like Lollapalooza with vegetables, which means the upcoming Santa Monica market on Wednesday may end up looking like Burning Man at the beach. The best way to battle the crowds this time of year is to hit the market with a plan and a heavy helping of patience. With that in mind, the Southern California farmers' markets have almost everything you need to have a delicious Thanksgiving. Don’t forget to thank your farmers! Turkeys Dozens of people lined up early this morning to pick up their organic, pastured turkeys from the folks at Healthy Family Farms, who also had an on-farm...
Cauliflower gets a flavor-packed, smoky jolt from bacon in this creamy, comforting soup. It's simple to make and reheats beautifully.
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.
The Portuguese soup of caldo verde (literally "green broth") is about as simple as it gets when it comes to vegetable soups, yet its simplicity is the key to its comforting success. At its most basic, starchy potatoes are simply simmered with onions and kale until the kale is tender and flavorful, the onions have melted into the broth, and the potatoes completely disintegrate, thickening the soup into a rich, thick stew. My goal here isn't to replicate the original but to riff off it and come up with something equally tasty (and more vegan).
The combination of cauliflower and roasted peppers create a vibrantly colored, creamy soup perfect for those cooler fall days.
Admittedly, cauliflower isn't a topping that graces many pizza menus, unlike the florets of its green cousin, broccoli. But fans of the cauliflower crowned slices at Grandaisy or Sullivan Street Bakery in New York can attest to its merits.
While some may scoff at the idea of topping pizza with broccoli's albino cousin, when roasted up in the Sullivan Street Bakery ovens, the tiny white crowns are transformed into crunchy, toasty caramelized bits atop creamy, tender stalks. This is one pizza that has the power to convert.
Chef Edward Sylvia (the mastermind behind the midtown sandwich mecca Cer Té and their pizza spin-off Pizza by Cer Té), roasts cauliflower—yes, cauliflower—with merguez spices and the Tunisian hot red pepper paste harissa and tops pizza with it. Genius, we know.