Cauliflower Pilaf with toasted pine nuts

one head cauliflower (about 2-1/2 lb.), cored removed

2 Tbsp. olive oil

salt and freshly ground pepper

1/4C toasted pine nuts

small onion, peeled and thinly sliced

1 tsp. spices

1 Tbsp. unsalted butter

3/4C basmati rice

1-1/4C chicken stock

1/4C dried currants

1/4C Italian parsley leaves, coarsely chopped

2 Tbsp. melted butter

½ tsp. smoked paprika

Preheat oven to 400F.  Separate the cauliflower into florets and cut in half so they lay flat.  Toss with olive oil, spices and salt and pepper to taste.  Roast for 15 – 20 minutes, turning once, until golden and tender.

Coarsely chop half the cauliflower.

Heat the butter in a pan, add the onion and cook over moderate heat, stirring occasionally, until just beginning to brown.  Add the rice and stir to coat.  Add the stock and bring to a boil.  Reduce heat, cover and simmer 15 minutes or until rice is tender.  Transfer rice to a bowl and toss in the chopped cauliflower, Italian parsley, pine nuts and currants.  Transfer to a 2 quart soufflé dish and press lightly on top.  Arrange remaining florets on top.  Combine melted butter and paprika in a small bowl and brush half of it over the cauliflower.  Bake until heated through – about 15 minutes.  Preheat the broiler.  Brush the cauliflower with remaining butter and broil, about 6 inches from the heat, until lightly browned, about 5 minutes.  Serve hot or warm.

MAKES:  6 servings

 Cauliflower Tapenade on olive bread

3C cauliflower florets

1 tsp. spice rub

3/4C - 1C olive oil

1C pitted green olives

2 scallions, sliced

2 Tbsp. fresh lemon juice

salt and pepper to taste

smoked paprika (for sprinkling)

olive bread (or bread of choice), cut into 12 slices

Preheat oven to 400F.  Toss cauliflower florets with 2 tablespoons olive oil and spice rub on a cookie sheet and bake until golden – about 15 minutes, turning once.  Let cool.

In a food processor combine cauliflower, olives and scallions and process until smooth. Add the lemon juice and enough olive oil to make a smooth paste.  Season with salt and pepper to taste.

Toast the olive bread slices in the oven until golden.  Spread with tapenade and sprinkle with smoked paprika.

MAKES:  2C

Butternut Squash and Cauliflower Soup

2-1/2 lb. butternut squash

1 - 2 Tbsp. unsalted butter

medium onion, peeled and sliced

1-1/2 tsp. Jerk spice

salt and freshly ground pepper

1 Tbsp. honey or maple syrup

½ tsp. cinnamon

1-lb. head of cauliflower, cut into florets

5 – 6C chicken stock

1/3C heavy cream

1/4C Italian parsley, coarsely chopped or wild arugula, left whole

Preheat oven to 375F.  Cut the butternut squash into 4 pieces, place in a large shallow dish and add 2 cups water.  Roast, cut side down, for 30 minutes.  Remove seeds and scoop out the pulp.  Discard seeds and peel.

Melt one tablespoon butter in a pan, add the onions, Jerk spice, salt and pepper and cinnamon and cook until onions are softened, about 10 minutes.  Add the honey, stir in the squash and cauliflower and toss to coat with onions and spices, adding more butter if necessary.  Add 5 cups of the stock and bring to a simmer.  Cook until vegetables are very tender.

Puree the soup in a food processor or with an immersion blender and return to the pot.  Bring to a simmer, add remaining stock if necessary and the cream.  Season with salt and pepper to taste. 

MAKES:  6 servings

Cauliflower and Lentil Salad

½ head cauliflower, pieces separated

2 Tbsp. olive oil

salt and pepper to taste

1/2C cooked lentils

4 oz. shaved parmesan cheese

1/3C currants, plumped in hot water for 5 minutes, drained

1C micro greens

1/2C toasted sliced almonds

Vinaigrette

2 Tbsp. raspberry vinegar

2 Tbsp. pear vinegar

1 tsp. honey mustard

6 Tbsp. olive oil

salt and pepper to taste

Preheat oven to 400F.  Toss the cauliflower florets with olive oil, salt and pepper to taste and roast until golden – about 20 minutes.  Let cool to room temperature.  Shake vinaigrette ingredients together in a jar.  Toss the cauliflower lightly with some of the vinaigrette.  Spoon some of the vinaigrette on each plate, top with micro greens and cauliflower florets. Sprinkle with lentils and currants.  Finish with the almonds and cheese.

MAKES:  6 servings

Cauliflower and pears with brown butter and roasted hazelnuts

1 medium head cauliflower, cut into florets

2 Tbsp. olive oil

1 tsp. Mediterranean spices

1 – 2 comice pears, cored and thinly sliced

8 fresh sage leaves, thinly sliced

½ stick unsalted butter

1/2C roasted hazelnuts, skinned and coarsely chopped

salt and pepper to taste

Preheat oven to 400F.  Toss the cauliflower florets with olive oil and Mediterranean spices on a rimmed cookie sheet.  Roast until almost tender – about 15 – 20 minutes.  Add the pear slices and sage leaves and toss to combine.  Return to the oven and roast until cauliflower is tender – about 5 minutes.

Meanwhile heat butter in a pan until browned but not burned.  Remove the vegetables/pear from the oven and add the browned butter and hazelnuts, tossing to combine.  Season to taste with salt and pepper and transfer to a serving platter and serve.

MAKES:  6 servings