Cauliflower

Cauliflower with Tahini

Cauliflower with Tahini.jpg

Makes 4 first course servings, 4-6 side dish servings.

The combination of all these ingredients makes for an unusual nutty flavor.  It is amazing what a versatile vegetable cauliflower can be.  

INGREDIENTS:

  • ½ cup tahini
  • Grated zest from 1 lemon
  • 2 tablespoons lemon juice, approx
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1½ teaspoon kosher salt
  • 1 teaspoon sweet paprika
  • Freshly ground black pepper.
  • 1 large head cauliflower, about 21/2 pounds
  • ½ cup cashews, toasted, coarsely chopped
  • ½ cup cilantro leaves, or flat leaf parsley, coarsely chopped

PREPARATION:

  1. Preheat the oven to 500F.
  2. Cut and discard the stem off the cauliflower. Cut the cauliflower head into 1½ to 2 inch florets and rinse.
  3. Line a large baking sheet (12 by 18) with heavy foil.
  4. In a large bowl, combine the tahini, lemon zest, lemon juice, oil, garlic, salt, paprika and pepper. It is easier to combine with a wooden spoon. Add the cauliflower and toss well.
  5. Spread it all on the baking sheet and bake on the lowest rack of the oven.
  6. Roast until well browned and just tender, about 13-15 minutes.
  7. Gather all the cauliflower to center of baking sheet and season to taste, with lemon juice, salt and pepper.
  8. Add cashews, cilantro or parsley.
 
 

Cauliflower Soup

Cauliflower Soup.jpg

Makes 6 generous servings.

I tend to serve this creamy, flavorful soup all year round. It is light enough to whet the appetite. 

INGREDIENTS:

  • 4 leeks
  • 2 garlic cloves
  • 1 large cauliflower, about 3 pounds, or 2 small ones
  • 3 tablespoons extra- virgin olive oil
  • 4 ½ cups chicken broth
  • 1 teaspoon Madras curry powder, approximately
  • Kosher salt
  • Freshly ground black pepper
  • Toasted sunflower seeds for garnish

PREPARATION:

  1. Cut off and discard the dangling roots and most of the green part of the leeks. Discard one or two of the tough outer leaves. Cut the white and light green parts into slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand, drain well.
  2. Peel the garlic and cut into quarters.
  3. Cut off the green leaves of the cauliflower and discard. Cut and discard all but ¼ inch of the heavy stem. Cut the stem and the head into small pieces and rinse.
  4. Heat the olive oil in a large saucepan. Add the leeks and the garlic. Sauté, covered, over low heat for 5 minutes. Add the cauliflower, 4 cups of the broth and the curry powder. Bring to a boil over high heat. Lower the heat and cook, covered, for about 20 minutes or until cauliflower is soft.
  5. Puree the soup, in batches, in a Vitamix until very smooth.
  6. Adjust the consistency with the reserved broth and season to taste with curry powder, salt and pepper.
  7. Garnish with toasted sunflower seeds.