Roasted Garlic Cauliflower
Submitted by apprentice Cheryl Kastanowski
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.
Return to Top
Parmesan Cauliflower Tater Tots
From Eating Well magazine
1 medium head cauliflower (about 2 lbs), trimmed and broken into small florets
5 Tbsp all purpose flour
1/4 cup grated Parmesan cheese
3/4 tsp freshly ground pepper
1/2 tsp salt
2 large egg whites, whisked until frothy
3/4 cup coarse dry whole-wheat breadcrumbs (panko)
Canola or olive oil cooking spray
1. Bring a large pot of water to boil. Add cauliflower and boil until tender, 10 to 12 minutes. Drain in a colander, shaking to remove excess water. Return the cauliflower to the pot and dry over medium-low heat, stirring with a wooden spoon, about 3 minutes. Remove from heat. Using a potato masher, mash the cauliflower until it resembles clumpy rice. Transfer to a large bowl to cool, stirring occasionally.
2. Stir flour and cheese into the cooled cauliflower. Season with pepper and salt. Stir in egg whites. Line an 8 inch square baking dish with plastic wrap, allowing the wrap to hang over the edges. Spread the cauliflower mixture into the pan, compacting it into an even layer. Cover with plastic wrap and chill in the freezer until very cold, 1 to 2 hours.
3. Preheat oven to 400 F. Coat a large baking sheet with cooking spray.
4. Spread breadcrumbs on a plate. Gently turn the cauliflower mixture out onto a cutting board, removing the plastic wrap. Cut it into 36 evenly sized pieces. Roll the pieces in the breadcrumbs, turning to coat all sides. Place on the baking sheet, about 1 inch apart.
5. Coat the tots with cooking spray. Bake, turning once halfway through, until browned, 35 to 45 minutes.
Serves 6, 6 tots each.
Return to Top
Grilled Cauliflower Steaks and Tahini Sauce
From each head of cauliflower, you can cut two thick ‘steaks,’ slicing from top to bottom near the center to yield a pair of slices each held together by the core. This might seem wasteful if it weren’t for the many uses for the remaining florets. The resulting ‘steaks’ seared on the grill, make a head-turning presentation with a creamy tahini sauce. Use any leftover sauce on grilled vegetables, fish or roasted beets.
Tahini Sauce —
1/4 cup tahini, stirred well to blend
1/4 cup water
2-3 Tbsp fresh lemon juice
1 large clove garlic, minced
1 Tbs minced fresh cilantro
Kosher or sea salt
2 medium cauliflowers
Extra virgin olive oil
Kosher or sea salt and freshly ground black pepper
Chopped fresh cilantro, for garnish
1. Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium, leaving one burner unlit.
2. To make the tahini sauce, in a small bowl, whisk together the tahini, 1/4 cup water, and 2 Tbsp lemon juice until smooth. Whisk in the garlic, cilantro, and salt to taste. Taste and adjust with more lemon juice, if desired.
3. Trim each cauliflower, removing any leaves and cutting the stem flush with the base. Set a cauliflower, cut side down, on a cutting board. With a chef’s knife, cut 2 steaks, each about ¾ inch thick, from the center of the cauliflower, so that the core holds each slice together. Repeat with the second cauliflower. Reserve the remaining cauliflower for another use.
4. Put the 4 cauliflower steaks on a tray and brush one side with the olive oil. Season with salt and pepper. Turn the steaks over, brush the second side, and season with salt and pepper.
5. Place the steaks over indirect heat, cover the grill, and cook, turning once, until tender when pierced, about 15 minutes total. For the final minute or so of cooking, uncover the grill and move the cauliflower directly over the coals or flame to char it slightly.
6. Transfer the steaks to a platter and drizzle with the tahini sauce; you may not need it all. Garnish with cilantro and serve hot or warm.