My daughter and I made this lovely dish as a side for our Thanksgiving feast- although it was practically her entire meal. She absolutely loves cauliflower and garbanzo beans and is not a big fan of other Thanksgiving dishes. Dessert is her exception. 😉
This dish was adapted from It’s All Good by Gwyneth Paltrow and Julia Turshen, via theyellowtable.com. Healthy and delicious.
Yield: Serves 6 as a side dish
14 oz can garbanzo beans, drained, rinsed, and dried
1 large head of cauliflower, cut into bite-sized florets
7 tablespoons extra-virgin olive oil, divided
coarse salt or sea salt and freshly ground black pepper
1 tablespoon Dijon mustard
1 tablespoon whole grain seeded mustard
1 tablespoon white wine vinegar
4 tablespoons fresh flat leaf parsley, chopped
Set a rack in the center of the oven and preheat to 400ºF, preferably on convection roast.
Toss the chickpeas and cauliflower florets together on a parchment paper lined rimmed baking sheet or in a large roasting pan with 3 tablespoons of olive oil and a big pinch of salt.
Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 30 to 35 minutes.
Meanwhile, whisk together the mustards, vinegar, and 4 tablespoons of olive oil. Season with a big pinch of salt and a few grinds of black pepper, or to taste.
While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.
This healthy, hearty, and tasty vegetarian dish is from one of Bon Appétit’s “healthy-ish” issues. It initially had a mixed reception from the meat lovers in my house because the sauce closely resembled meat sauce in appearance and texture- but not in taste, of course. They gobbled it up in the end. 😉
This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I increased the amount of garlic, used freshly grated Parmigiano-Reggiano, and reserved pasta water to adjust the consistency of the sauce (and to reheat leftovers). I served it with roasted asparagus. Yum.
Yield: 6 servings
12 oz mushrooms, such as shiitake or crimini, stems removed
1 medium head of cauliflower (about 2¼ lbs), broken into florets
6 T extra-virgin olive oil, plus more for drizzling
4 T unsalted butter, divided
1 large onion, finely chopped
6 to 10 garlic cloves, thinly sliced
1 chile, such as serrano, Holland, or Fresno, thinly sliced, or ½ tsp crushed red pepper flakes
1 T finely chopped rosemary
⅓ cup double-concentrated tomato paste
1 lb rigatoni
2 oz finely grated Parmesan (about 1 cup), plus more for serving (I used Parmigiano-Reggiano)
3 T finely chopped parsley
freshly grated zest of 1/2 to 1 lemon
Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.
Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.
Heat ¼ cup oil and 2 T butter in a large heavy pot over medium-high.
Add mushrooms and cook, stirring occasionally, until golden brown, 4–6 minutes.
Add onion and 2 T oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes.
Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes.
Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes.
Add cauliflower and cook, yes, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6–8 minutes.
Season with salt, then keep warm over low heat.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions. Reserve 2 cups of pasta water.
Using a slotted spoon, transfer pasta to pot with sauce.
Add Parmesan, remaining 2 T butter, and 1 1/2 cups pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes.
Remove from heat and stir in parsley.
Taste and adjust seasoning with salt (it’ll probably need another pinch or two).
Finely zest lemon over pasta and toss once more.
Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.
I have made this wonderfully cheesy dish a couple of times already- just to get the proportions right. I knew that I had to increase the amount of simple and flavorful sauce after making it the first time.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I lightened the dish by baking the cauliflower after coating it instead of frying it. We ate it over linguini fini with sautéed broccoli rabe on the side. Wonderful!
Yield: Serves 6 to 8
For the Simple Tomato Sauce:
6 T extra-virgin olive oil
8 garlic cloves, thinly sliced
1/4 teaspoon red Chile flakes, optional
3 (28-ounce) cans whole or diced plum tomatoes, preferably San Marzano
3 sprigs basil or 1 bay leaf
3/4 teaspoon kosher salt, or to taste
scant 1/2 teaspoon black pepper
Parmesan rind, optional
In a large, straight-sided skillet over medium heat, warm the oil. (I used an enameled cast iron pot with a glass lid.)
Add garlic and cook until just lightly golden.
Add chile flakes if desired and cook 30 seconds.
Stir in tomatoes and juices, basil or bay leaf, and salt and pepper.
Bring sauce to a simmer, add the Parmesan rind, if using, and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. If using whole plum tomatoes, mash them up with the back of a wooden spoon or a potato masher to help them break down.
Remove sauce from heat and discard basil or bay leaf.
For the Cauliflower & To Finish the Dish:
3/4cup all-purpose flour
4large eggs, lightly beaten
3cups panko or plain unseasoned bread crumbs
Kosher salt, as needed
freshly ground black pepper, as needed
1 large or 2 small/medium heads cauliflower, trimmed and cut into 2-inch florets (I used 1 small and 1 medium)
Yes- more soup! It may be sunny outside but it is still freezing. The positive spin I’ve taken on this gloomy situation is that I can still make delicious soup for dinner. 🙂
This recipe is from one of my favorite magazine columns, the RSVP section of Bon Appétit. It was adapted from chef Mark Filatow of Waterfront Wines in Kelowna, British Columbia. It was fabulous!
½ cup raw hazelnuts
2 T baking soda
1 medium head of cauliflower (about 2 pounds), cut into small florets
2 T extra-virgin olive oil, plus more for drizzling, optional
coarse salt and freshly ground pepper
4 slices thick-cut bacon (about 4 ounces)
1 small fennel bulb, chopped
1 small onion or ½ of a large onion, chopped
3 garlic cloves, finely chopped
⅓ cup dry white wine or water
6 cups chicken stock
¾ cup heavy cream
2 bay leaves
Blanch and Peel the Hazelnuts: Boil 1 ½ cups water in a small saucepan. Add 2 T baking soda and the nuts. Boil for 3 minutes, or until the skin is easily removed. Drain, rinse with cold water, and peel the skin off of the nuts.
Preheat oven to 350°, preferably on convection roast.
Toast the blanched hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
While the nuts are cooling, increase oven to 400°, preferably on convection roast.
Toss cauliflower and 2 T oil on a parchment paper-lined baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30–35 minutes.
Meanwhile, cut bacon crosswise into ½” pieces.
Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10–12 minutes. Transfer to paper towels.
Cook fennel, onion, and garlic (I chopped them using a food processor) in drippings in pot, stirring occasionally, until onion and fennel are very soft, 5–10 minutes.
Add wine and cook until mostly evaporated, about 5 minutes.
Add roasted cauliflower, broth, cream, and bay leaves; season with salt and pepper.
Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20–25 minutes.
Pluck out bay leaves; discard. Let mixture cool slightly.
Working in batches, purée cauliflower mixture until very smooth. (I puréed the soup using an immersion blender in the pot.)
Season with salt and pepper, to taste.
Just before serving, ladle soup into bowls; top with bacon and nuts and drizzle with oil, if desired. (I omitted the additional oil.)
Do Ahead: Soup can be made 3 days ahead. Let cool; cover and chill soup and bacon separately.
I have a couple family friendly comfort food pasta casseroles to share. In my house, this type of dish always seems to be the perfect meal in cold weather.
We recently enjoyed this one on a snowy evening- eating by candlelight. I thanked my lucky stars that it had finished baking before our power went out… hence the candlelight! 😉
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I used diced tomatoes and substituted fontina for provolone. I suppose half and half could be substituted for some (or all) of the heavy cream, but I went for the full indulgence on this (dark and cold) occasion.
1 pound pasta, such as medium shell or tube pasta (I used Capunti pasta)
room-temperature butter or nonstick cooking oil spray (for pan)
fresh herbs such as thyme, basil, or parsley, for garnish, optional
Preheat oven to 350°, preferably on convection.
Cook pasta in a large pot of boiling salted water until about halfway cooked (it needs to be very firm at this stage so that it doesn’t overcook when baked). Drain, reserving ½ cup pasta cooking liquid, and run under cold water to stop the cooking. Drain well.
Combine mozzarella, fontina, cheddar, Parmesan, cream, diced tomatoes, and reserved ½ cup pasta cooking liquid in a large bowl; mix to combine. Season generously with salt and pepper.
Add cauliflower and cooked pasta and toss to coat.
Grease a 3-qt. or 13x9x2″ baking dish with butter or cooking oil spray.
Scrape in pasta mixture and spread out into an even layer.
Cover dish tightly with foil and bake pasta until hot throughout and steaming when foil is lifted, 20–25 minutes.
Remove foil and increase oven temperature to 425◦, preferably on convection.
Continue to bake pasta until sauce is bubbling and top is browned and crunchy in spots, 20–30 minutes.
Let cool slightly before serving. Garnish with fresh herbs, as desired.
Note: Pasta can be assembled 2 days ahead. Cover and chill until ready to bake.
I have to share this dish because it was a reminder of an important lesson: Not every dish will be a complete success. It’s the risk taken when trying new recipes- even if they are from a trusted resource.
I am also sharing this dish because I think it can be rescued! I have updated the recipe below. The fresh pasta was lovely, with wonderful color and texture, so that portion of the dish has remained untouched. The mustard-shallot butter was overwhelmingly potent in the finished dish, so the proportions have been modified; I reduced the mustard and shallots by at least one-half.
This dish was so pretty and loaded with wonderful flavors! I was really disappointed that it wasn’t as delicious as it sounded or looked. Especially because it was particularly time-consuming to prepare. 😦 This recipe was adapted from The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison with Edward Espé Brown.
Yield: Serves 2 to 4
For the Fresh Herb Pasta:
1 cup loosely packed herb leaves (I used a mixture of basil and parsley)
1 cup unbleached all-purpose flour
large pinch coarse salt
1 large egg, lightly beaten
1 tsp olive oil
water, as needed
To Complete the Dish:
1 recipe Fresh Herb Pasta, about 7 oz (recipe above)
7 T unsalted butter, room temperature, divided
1 T strong Dijon mustard
1 large shallot, finely diced
2 cloves garlic, minced
2 tsp balsamic vinegar, or more, to taste
large handful of arugula, roughly chopped
1 cup bread crumbs
2 sun-dried tomatoes, cut into small pieces
4 cups cauliflower, broccoli, and/or romanesco cauliflower florets, cut into small pieces
thin strip lemon peel, very finely slivered
coarse salt and freshly ground black pepper, to taste
freshly grated Parmesan, for garnish
To Make the Fresh Herb Pasta:
Wash the herbs and dry them as thoroughly as possible.
Chop them very finely, I used a mini-food processor, and measure out no more than 3 T.
Combine the herbs with the flour and salt.
Add the egg and the oil, and combine until distributed throughout.
Press together to form a dough. If it is too dry, add drops of water, a few at a time, to moisten it and help it come together. (I used 2-3 tsp of additional water.)
Turn the dough out onto a counter- I put it onto a piece of plastic wrap. Form into a ball.
Knead the dough for about 10 minutes, until it feels smooth and supple. (I added a little bit more water while kneading as well.)
Wrap tightly in plastic wrap and set it aside to rest for at least 30 minutes, preferably for one hour.
Roll the dough through the pasta machine, starting at the widest setting, and reducing until desired thickness is achieved. ‘(I rolled mine out to level 6.)
Cut the strips into desired noodle length, typically 12-inches. Then cut the dough into 1/2-inch wide noodles. (I actually chose to cut mine crosswise into shorter 1/2-inch wide noodles.)
Dust with semolina flour or flour, cover with plastic wrap, and set aside.
To Finish the Dish:
Bring a large pot of water to a boil.
Cream 4 T of the butter with the mustard, shallot, garlic, vinegar, and arugula. (This can be done ahead of time, covered, and set aside until needed.)
Melt the remaining 3 T butter in a small frying pan, add the bread crumbs, and fry them until they are crisp and browned.
When you are ready to cook the pasta, salt the boiling water.
Melt the mustard butter over a low flame and cook to soften the shallots. Add 1/2 cup pasta water and the sun-dried tomatoes.
Steam the cauliflower and/or broccoli in the microwave for 3 to 4 minutes, until tender. Alternatively, the cauliflower and/or broccoli can be dropped into the boiling pasta water, returned to a boil, and cooked for about 1 minute, until tender.
Add the cooked cauliflower and/or broccoli to the butter.
Next, cook the pasta for about 2 to 3 minutes, until al dente. Add it to the butter.
Add the sliced lemon zest to the butter.
Toss well with tongs, season with salt and pepper.
Serve garnished with the bread crumbs and freshly grated Parmesan.
This dish was the perfect way to celebrate my beautiful CSA cauliflower. Although the base of this tagine was a bit spicy, the cauliflower and cheesy breadcrumb topping offset the spiciness and created a perfect balance. Because I didn’t have the Tunisian spice blend, Tabil, on hand, I was able to create the spice blend myself. The spiciness in the final dish could be easily modified by adjusting the amount of red pepper flakes in the spice blend.
The tagine recipe was adapted from Food and Wine, contributed by Nancy Harmon Jenkins. I reduced the amount of olive oil to lighten the recipe. I also included a leek as well as green and yellow bell peppers from my CSA share. The spice blend recipe was adapted from Epicurious.com. It was a full-flavored and fabulous vegetarian casserole.
For the Tabil Spice Blend:
Yield: about 3 tablespoons
1 1/2 T coriander seeds
2 1/4 tsp cumin seeds
1/2 T caraway seeds
1 1/2 tsp crushed red pepper flakes
Finely grind all ingredients in a spice mill.
Note: The remaining spice blend can be reserved in an airtight container at room temperature.
For the Tagine:
Yield: Serves 6
8 T extra-virgin olive oil
1 medium onion, thinly sliced
1 leek, cut into half moons and rinsed
10 garlic cloves, finely chopped
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 tablespoons sweet paprika
2 tablespoons Tabil (recipe above)
1 tablespoon tomato paste
coarse salt and freshly ground pepper
1/4 cup thinly sliced oil-packed sun-dried tomatoes, drained
1/2 cup water
2 1/2-pounds cauliflower (about 1 to 1 1/2 heads), cored and cut into 2-inch florets
1 cup fine dry bread crumbs
3 ounces, 1 cup, Gruyère cheese, shredded
5 large eggs, beaten
Preheat the oven to 400°, preferably on convection.
Lightly grease a 9-by-13-inch glass or ceramic baking dish with cooking spray.
In a large skillet, heat the olive oil. Add the onion and leek and cook over low heat, stirring occasionally, until softened, about 8 minutes.
Add the garlic, bell pepper, paprika, Tabil, tomato paste and a pinch each of salt and pepper. Cover and cook, stirring occasionally, until the pepper softens, about 7 minutes.
Add the sun-dried tomatoes and water and simmer for 1 minute. Season with salt and pepper and transfer to the prepared baking dish.
In a large pot of boiling salted water, cook the cauliflower until just tender, about 5 minutes. Drain and pat dry. Spread the cauliflower in the baking dish.
In a small bowl, toss the bread crumbs with the Gruyère and season with salt and pepper.
Stir in the beaten eggs; spread the mixture over the cauliflower.
Cover with foil and bake in the upper third of the oven for 15 minutes, or until bubbling around the edges.
Uncover and bake for about 15 minutes longer, until browned and crisp on top.
Let the tagine stand for 10 minutes before serving.