Often tossed up with the obligatory broccoli and carrot medley, cauliflower is coming into its own!
It can be boiled, steamed, roasted, pickled, or eaten raw! Although tasty topped with a cheese sauce, there are lots of healthy and amazingly d’lish ways to cook up a head of cauliflower. Take for instance the ever popular cauliflower rice and gluten free friendly cauliflower pizza crust.
Oven-roasting gives cauliflower a nice sweetness and a little bit of a nutty flavor. Quick and easy like in my recipe for Lemony Roasted Cauliflower with Pesto.
Another great preparation is “Cauliflower Steaks.” Cut a couple inch-thick slices across the middle of the head and grill until tender. You can cut up the rest of the florets, cook in milk with spices like red curry, ginger and garlic, then process in a blender to make a tasty puree to serve with your “cauliflower steaks!” Try my recipe for Grilled Cauliflower Steaks with Red Curry Puree, its healthy and delicious.
And one of my most favorite phrases is the cauliflower inspired “my little chou chou” (“my little cauliflower”) – a French term of endearment. –Kathy
Lemony Roasted Cauliflower with Pesto
Photo by Kathy Casey Food Studios®.
Lemony Roasted Cauliflower with Pesto
Great served as a side dish or as a component of a power bowl. Delicious hot or cold!
Serves: 4 – 6
Prep Time: 5 minutes
Roast Time: 12 – 15 minutes
1 Sunkist® Lemon
1 large head cauliflower
1 tablespoon olive oil
Salt and pepper to taste
1/3 – 1/2 cup purchased basil pesto
Garnish: lemon wedges
Preheat oven to 400°F.
Juice and zest the lemon and set aside.
Cut the core out of the cauliflower, and then break or cut into medium size florets, place in a large bowl and drizzle with the lemon juice and olive oil. Toss to coat well and season with salt and pepper.
Lay out cauliflower in a single layer, on a non-stick baking sheet pan (reserve the bowl).
Roast for about 12- 15 minutes or until just tender.
Meanwhile whisk the lemon zest and the pesto together in the reserved bowl.
Remove the cauliflower from the baking pan with a spatula and add it to the pesto bowl. Toss gently. Serve immediately with lemon wedges for squeezing.
Grilled Cauliflower Steaks with Red Curry Puree
Makes 3 entrée servings or 6 as a side dish
1 large head cauliflower 1 Tbsp. olive oil for grill
kosher salt and pepper to taste
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1/2 teaspoon olive oil
2 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger
1/2 teaspoon Thai red curry paste 1 cup non-fat milk
1/2 teaspoon kosher salt
1 tablespoon fresh lime juice kosher salt and pepper for cauliflower
Garnish: fresh chopped mint and cilantro, lime wedges and sliced cucumber if desired
Heat oven to 375 degrees.
Cut 3 large 1-inch steaks out of the center of the cauliflower. Cut each one in half. Set aside.
Cut remaining cauliflower into florets to produce about 3 cups.
In a medium saucepan, heat the 1/2 tsp olive oil over medium heat. Add the garlic and ginger and sauté until just tender but not browned. Stir in the curry paste and then add the milk, salt, lime juice, and the 3 cups of florets. Increase heat to medium high, cover tightly and simmer cauliflower until cooked tender – about 10–12 minutes.
Remove from heat and carefully transfer the cauliflower and liquid to a blender or food processor. Cover the lid with a towel and process until smooth. Taste for seasoning and keep warm.
Meanwhile heat a grill pan over medium-high heat. Brush cauliflower steaks lightly with olive oil.
Place cauliflower steaks in pre-heated pan, season with salt and pepper and cook on each side until nicely grill marked (about 5 min on each side) and then move pan to the oven and continue cooking steaks until just tender (about 7-10 minutes). Or you can cook the cauliflower on an outdoor grill all the way, with the lid down to assist with cooking.
To serve, spoon some of the cauliflower puree on plates. Top with grilled cauliflower, and garnish with chopped herbs, lime wedges for squeezing and cucumber if desired.
Recipes by Kathy Casey Food Studios®
