Wednesday, January 8, 2014

Cooking with Cauliflower

When it's cold outside there are so many recipes to make, but my favorite has to be anything with cauliflower in it! Here are some recipes I love to have in the winter time...

Cauliflower Cakes 

1 small head cauliflower
2 eggs
1/4 cup mined onion to taste
1/4 cup chopped parsley
1/2 cup shredded Parmesan cheese
salt to taste
Coconut oil for frying


Start by removing the leaves and any green stems from a head of fresh cauliflower. Place the cauliflower in a large pot of boiling water. Boil until it is soft. And by "soft" I mean if you stick a spoon in it, the spoon should sink into the cauliflower. at this point I throw my cauliflower into the blender for a few seconds. It will smoosh very easily, I promise.In a large bowl, combine the eggs, onions, cheese, and parsley. Then add the mashed cauliflower and mix it all up a little more. Heat a bit of oil in a large skillet. Add a few heaping spoonfuls of the cauliflower mixture.They're done when both sides are golden brown.
Drain some of the oil from the Cauliflower Cakes by placing them on a paper towel. Salt lightly and serve.

Roasted Garlic Cauliflower

2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
Salt and black pepper to taste
1 tablespoon chopped fresh parsley


Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown

Cream of Cauliflower Soup II

    2 tablespoons butter
    1 large onion, chopped
    4 cloves garlic, minced
    2 large potatoes,peeled and cubed
    2 carrots, chopped
    2 (14.5 ounce) cans chicken broth
    1 head cauliflower, chopped
    1 cup milk
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    1/8 teaspoon ground nutmeg
    1 tablespoon dry sherry
    1 tablespoon chopped fresh parsley


In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.


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