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Adapted from a recipe by Mark Bittman INGREDIENTS 1 head of cauliflower, broken into florets (about 3 cups) 1 cup onion, chopped 1 tablespoon fresh ginger, minced 1 tablespoon curry powder 3 cups water 1 cup coconut milk Fresh cilantro leaves, chopped (optional garnish) Salt and pepper to taste PREPARATION Put water in a pot [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Adapted from The New Basics Cookbook INGREDIENTS 1–2 cups potatoes of your choice, washed well and cut in 1-inch dice (peels optional) 1 cup cauliflower florets, cut in bite-size chunks 3–4 spring onions cut into rings (or 3/4 cup regular onion, chopped) 2 tablespoons extra-virgin olive oil 1/4 cup cream, milk, or veggie stock 2–3 [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Adapted from whatsforsupper-juno.blogspot.com INGREDIENTS 1 head of cauliflower or Romanesco cauliflower 6 tablespoons melted butter or vegan margarine 3–4 tablespoons breadcrumbs (see Cook’s note) Juice of 1 lemon 1/2 cup fresh parsley, finely chopped, plus more for garnish Salt and pepper to taste PREPARATION Cut cauliflower into florets, rinse well, and steam covered over boiling [...]
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Adapted from vegetablematter.blogspot.com INGREDIENTS 1 teaspoon ground coriander 1/2 teaspoon ground pepper 2 tablespoons plus 1 teaspoon olive oil 1 tablespoon garlic, minced 2 teaspoons turmeric 1/2 teaspoon red pepper 1 head cauliflower, cut into small florets 1 shallot, thinly sliced 1 nectarine, peeled and thinly sliced 1/4 cup cilantro Salt to taste Greek yogurt, [...]
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Recipe courtesy of Delilah’s Farm Report INGREDIENTS 3 tablespoons cider vinegar 2 tablespoons vegetable oil 1 teaspoon agave nectar 1/2 teaspoon salt 1/4 teaspoon pepper 1 small head cauliflower, separated into flowerets 2 cups coarsely chopped romaine lettuce 1 avocado, in bite size dice (cut just before serving to avoid having it turn brown) 1 [...]
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Adapted from “From Asparagus to Zucchini” by the Madison Area CSA Coalition INGREDIENTS 2 tablespoons peanut oil 1 teaspoon each: curry powder, turmeric, cumin, dried thyme 1/4 teaspoon cayenne pepper 1 medium onion, chopped 2 cloves garlic, minced 4 medium potatoes, cubed 1 cup stock or water 1 head cauliflower, chopped 2 carrots, chopped 1/2 inch [...]
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Adapted from Tom Meyer (Clyde’s Restaurant Group) INGREDIENTS 1 pound penne 1 bunch chard, rinsed well and roughly chopped 1 head cauliflower, cored and separated into very small florettes 1 cup diced onion 4 large cloves garlic, sliced thin 4 tablespoons olive oil 1/2 teaspoon crushed red pepper flakes, or to taste Freshly grated Pecorino-Romano [...]
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Adapted from food.com INGREDIENTS 1/2 head of cheddar cauliflower 1 large parsnip 2 tablespoons olive oil 3 green garlic cloves Salt and pepper to taste PREPARATION Slice cauliflower lengthwise into 1/8-inch thick slices. Save the cauliflower “crumbs.” Thinly slice the parsnips. Heat the olive oil in a large skillet over medium heat. When hot add [...]
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Adapted from What’s Cooking on food.com INGREDIENTS 1 head cauliflower, cut into florets 2 teaspoons Dijon mustard 4 cloves garlic, crushed Juice from 2 small lemons 1 teaspoon salt 1 tablespoon olive oil 1–2 tablespoons fresh dill, chopped Fresh ground black pepper to taste PREPARATION Preheat oven to 400°F. Place cauliflower florets in a large [...]
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Adapted from Bon Appétit INGREDIENTS 1 head cauliflower, chopped 2–4 turnips 2 cloves garlic, minced 1 small onion or shallot, chopped 2 tablespoons extra-virgin olive oil 3/4 teaspoon kosher salt 2 tablespoons fresh rosemary needles 1/4 teaspoon freshly ground black pepper PREPARATION Preheat the oven to 400°F. Peel and trim the turnips. Cut into wedges [...]
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