Autumn is my favorite season because all members of the cruciferous family are fresh at the farm stand. The most elegant—almost regal—member is cauliflower. Cauliflower comes in three basic colors, white, purple, and green. No matter the color, cauliflower is high in vitamin C and a fair source of iron. Look for a firm cauliflower with compact florets that’s relatively heavy for its size and with no sign of yellowing or brown spots. Why not try one of these four recipes this week! Bon appétit!
Roasted Cauliflower Salad(Serves 4)3/4 cup uncooked Kamut berries (an ancient grain)
4 cups cauliflower florets
2 tablespoons extra-virgin olive oil
2 tablespoons tahini
2 tablespoons fresh lemon juice
2 tablespoons warm water
2 cloves garlic, grated
6 to 7 cups baby arugula
About 1/2 cup pitted Kalamata olives, drained
1 firm ripe avocado, thinly slicedTo prepare:Cook Kamut berries according to directions on the side of the package. (Substitute vegetable or chicken stock for the water.)
Drain and rinse with cold water, and drain again.
Place in a large bowl.
Meanwhile, preheat the oven to 475 degrees F.
Line a baking sheet with parchment paper and lightly coat the paper with oil.
Toss the florets with about one tablespoon olive oil, lightly season with salt and pepper and arrange cauliflower on the baking sheet.
Roast until crisp-tender, about 15 to 20 minutes.
In a small bowl, whisk 1 tablespoon oil, tahini, lemon juice, water, and garlic together until blended.
Taste and adjust the seasonings.
Drizzle just enough dressing over the cauliflower to lightly coat.
Add arugula to the Kamut and toss with remaining dressing.
Taste and adjust the seasonings.
Mound one cup of Kamut mixture on each of four plates; arrange cauliflower florets, olives, and avocado on top and serve.Tomato Braised CauliflowerAdapted from Maria Loi, chef at Loi Restaurant in NYC(Serve 6)1 large white onion, chopped
2 stalks celery, thinly sliced
1 carrot, peeled and sliced
4 large fresh tomatoes, grated on large holes of box grater
3 tablespoons tomato paste
About 3 tablespoons extra virgin
Olive oil
Sea salt and freshly ground black pepper
1 quart water
1 large head cauliflower, cut into floretsTo prepare:In a large heavy saucepan over medium heat, lightly coat the bottom with oil, add onion and sauté until golden brown, about five minutes.
Add celery and carrot and continue sautéing until the vegetables are soft, about seven minutes.
Add remaining oil, tomatoes, tomato paste, salt and pepper and cook until the tomatoes are caramelized, about five minutes.
Add water, stir to blend, cover, and bring to a boil.
Add cauliflower, cover the pan, and remove from heat.
Steep cauliflower until it is crunch tender and flavorful, about 20 minutes.
Taste and adjust the seasonings. (For soft cauliflower, simmer over low heat until done according to personal preference.)Mashed Cauliflower With Roasted Garlic(Serves 6)6 to 8 large cloves garlic, peeled
1 tablespoon extra virgin olive oil
Sea salt and freshly ground black pepper
1 large head cauliflower, cut into florets
1 carrot, peeled and sliced
Extra virgin olive oil as needed
Option: About 1 tablespoon unsalted butter
Sea salt and freshly ground black pepper, to taste
1/2 cup vegetable or chicken stock
Snipped chives for garnishTo prepare:Preheat the oven to 375 degrees F.
Place garlic cloves on a sheet of aluminum foil, drizzle with olive oil, season to taste, and seal the foil into a packet.
Roast until soft and caramelized, about 30 to 40 minutes.
Meanwhile, wash cauliflower and cut into florets and slice the stalk.
Bring a large pot of salted water over high heat, to a boil. Add cauliflower and carrot and cook until it is fork-tender, about 20 minutes.
Drain well, shaking off excess water.
With an immersion blender or food processor, purée the cauliflower/carrot, add roasted garlic with oil, plus stock, and a few more drops of oil or butter as necessary until the mixture becomes a moist and palatable purée. Taste and adjust the seasonings.
Garnish with chives and serve at once.Mom’s Cauliflower Au GratinUpdated version of circa 1980 recipe(Serves 6-8)1 large head cauliflower, cut into small floretsAu gratin:3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 1/2 cups milk, simmering plus about 1/4 cup extra for thinning
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/2 teaspoon dry mustard
1/4 teaspoon celery salt
Freshly grated nutmeg to taste
1 cup shredded sharp cheddar and/or Swiss cheese, or Mexican style shredded cheese
About 1/4 cup roasted salted sunflower seeds for garnish
1/4 cup freshly grated Parmesan cheese for garnishTo prepare:Wash and cut cauliflower into small florets, blanch in a large pot of boiling salted water over high heat, until crunch tender, about 10 minutes.
Drain well and set aside.
Preheat the oven to 375 degrees F.
Lightly oil a shallow dish large enough to hold the cauliflower.
In a heavy saucepan over moderate heat, melt the butter, when foam subsides, add flour and cook, stirring constantly without browning the roux for two to three minutes.
Remove pan from the heat add hot milk all at once and whisk briskly into the roux.
Return pan to the heat and cook, stirring constantly for two to three minutes.
Remove from the heat, add cayenne and white pepper, mustard, celery salt, and nutmeg and blend well.
Add shredded cheese and stir until melted.
Taste and adjust the seasonings and the consistency.To assemble and bake:Spoon about 1/4 cup of the sauce on the bottom of the dish, then arrange cauliflower in the dish, and pour sauce over the vegetables.
Mix Parmesan cheese and sunflower seeds together in a bowl and sprinkle on top.
Bake until the cauliflower is hot and bubbly, about 10 minutes.
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