Alley's Recipe Book: cauliflower

Showing posts with label cauliflower. Show all posts

Cauliflower Tacos - total time 30 minutes

I have read a couple articles that have stated that cauliflower is going to be the next big food trend. I don't think they are going to call it a superfood, but as people are turning to more meatless meals, they are looking for "meaty" vegetables so they don't miss it. I feel like I saw cauliflower start trending the middle of last year in the foodie/food blogger world, so it's only a matter of I time before it is on every menu!

I used to actually hate cauliflower. I think it have a weird texture and not a ton of flavor. But then I tried it roasted! Put a little spice on these white nuggets and they are delicious!

So I ordered some cauliflower in my GreenBEAN bins and started trying some different things. My favorite so far has definitely been the tacos (probably no surprise there). I have made them a couple times now and each time my husband asks me to put chicken in his (I tell him no). He begrudging eats it and really likes it! I don't know how many times we will have to go through the process until he admits that he likes it anytime other than when he is scarfing them down.

These are kind of kitchen sink tacos. I basically looked in my fridge (and freezer) to see what I had to add to the cauliflower. Frozen corn from the summer, salsa, and some pepper jack cheese... And I have made it the same way since! But don't feel like you need to stick to these ingredients. The cauliflower is definitely the star of this taco and packs some spicy, nutty flavor. Other roasted veggies would be great... sautéed onions... eggplant... even some shredded chicken. Make it your own, but make sure to include lots of super trendy roasted cauliflower!

It's Thursday and that means it's cruciferous vegetable night!

I don't know what it is about cauliflower, but I have always thought it needs to be paired with broccoli. Whether one a vegetable tray or in a meal... if there is cauliflower, the broccoli is always right there beside it. I never have those thoughts about broccoli... just cauliflower. Maybe it's because they're the only vegetables that look like little trees... so when you have the white tree, you need the green tree? Odd.

So, some times you need a little help to get some one to eat their vegetables. One bad experience can prevent them from ever trying it again. Also, one person saying they don't like vegetables is enough to make no one like them. To combat this negativity, start them off with a delicious cheesy version and then work your way toward roasted or steamed veggies. That is exactly how I started with brussel sprouts... started with a gratin and now they are one of my favorites!

Some times you just get a craving for fried potatoes. Does that mean you have to run out to the nearest fast food place that sells greased up french fries? Actually, my french fry craving default is usually crispy roasted potatoes... but these croquettes are pretty awesome. And since I am not a huge fan of cauliflower, but still like to get a variety of vegetables in my diet, this recipe is perfect. Kids will love it because it is potatoes, crispy, and finger food... you could serve them as appetizers, a side, or as a main dish with a salad. And they are cute!

The idea of having a colorful meal is a meal full of different vitamins and nutrients. We all have been told to eat our green vegetables because they are healthy. Orange means beta carotene, red means antioxidants. So what does white mean? Does it mean the absence of these nutrients or, like light, a combination of all nutrients. Turns out, cauliflower has a little bit of everything. There are also green, orange, and purple versions and the colors change the nutrient content.

Here's an easy recipe to get more white on your plate...

1 large head of cauliflower

1 tbsp butter

1 tbsp dijon mustard

.5 cup cream

1 cup grated white cheese (I used gouda and gruyere)

a pinch of red pepper flakes

salt & pepper

1. Preheat oven to 450 degrees. Chop cauliflower into bite-sized pieces. Arrange on a cookie sheet and roast for 20 minutes.

2. Melt butter in pot, add dijon mustard, cream, red pepper flakes, salt, and pepper. Stir until mustard is combined into cream. Add a small amount of cheese at a time, stir until incorporated, and add a little more.

3. Drizzle cheese sauce over cauliflower. Serve immediately because it cools quickly.

Caution: Cheese sauce doesn't heat very well, so eat as much as possible!

Purple Cauliflower Gratin

I am not a big fan of cauliflower... not sure if it is the texture or lack of flavor, but this gratin is loaded with flavor! I have heard of people using cauliflower for mashed 'potatoes'... but without all the milky cheesiness in this recipe, I don't think I could do it.

1 head of cauliflower, chopped

3 tbsp butter

.25 cup flour

1.75 cups milk

.25 cup cream

1 cup gruyere cheese, grated

2 cups bread, torn into small pieces

.25 parm, grated

salt & pepper

1. Preheat oven to 350 degrees. Melt butter in a pot. Slowly add flour while continuously stirring. Once combined, slowly add some milk while stirring. Add remaining milk and cream. Add chopped cauliflower, salt and pepper. Bring to a boil, reduce to simmer, and cover for five minutes.

2. While cauliflower is cooking, tear bread into small pieces. Mix in bowl with grated parm.

3. Remove cauliflower from heat and very slowly add a little shredded gruyere cheese and stir in completely before adding more.

4. Pour mixture into casserole dish, add bread-pam mixture on top, cover with foil. Bake fore 25 minutes, then remove foil and bake 15 additional minutes until the bread is toasty brown.