New Ideas for Cauliflower
Cauliflower has really come into its own in the past few years. Once known mainly as the rubbery, flavorless leftover on institutional buffets, all it took was the discovery of its versatility to transform it from stodgy to star! Many people first came around to cauliflower after tasting it roasted for the first time, where it gains a nutty, caramelized flavor and melting texture. Then came the cauliflower steak, cauliflower rice, etc. Now the options for cauliflower seem to be limitless!
High in fiber and B-vitamins with a hefty load of antioxidants and phytonutrients, cauliflower has a lot to recommend it on the nutritional side, but ultimately, we just think it's a darn tasty veggie. Our FreshFrozen Cauliflower Florets make it a cinch to incorporate it into your meals without any forethought or prep- they are washed, prepped and ready to turn into delicious dishes, like the ones below!
Crunchy Cauliflower with Pasta and Herbs
This pasta offers creaminess, herb and lemon flavors, and crunch from the breadcrumb topping and roasted cauliflower.
Serves: 4 Preparation Time: 35 minutes
Ingredients
1 lb. Pinwheel Cauliflower Florets (frozen)
4 Tbsp olive oil
1 Tbsp + 1/2 tsp garlic powder
1/2 tsp smoked paprika
salt & pepper
1/4 cup bread crumbs
3/4 lb di Martino Paccheri Pasta or rigatoni
2 Tbsp butter
2 cloves garlic diced
1 sprig fresh rosemary diced
12 oz milk or milk substitute
1 cup chicken or veggie broth
2 Tbsp flour
1/4 cup parmesan
2 tbsp cream cheese
2 tbsp fresh basil diced
2 tbsp fresh parsley diced, plus more for topping
1/2 lemon juiced
red pepper flakes (optional)
Instructions
Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
Toss the cauliflower florets with 3 Tbsp olive oil, 1 Tbsp garlic powder, 1/2 tsp smoked paprika and salt & pepper. evenly. Place in the oven and bake for 20-25 minutes, flipping halfway and cooking until well browned.
Mix the breadcrumbs with 1 Tbsp of olive oil and 1/2 tsp garlic powder. Spread on another another baking sheet and place in the oven with the cauliflower and bake until browned (2-3 minutes); watching carefully that the crumbs don’t burn. Remove from the oven and transfer to a bowl.
While the cauliflower is roasting, bring a large pot of water to a boil. Add salt to the water before adding the pasta. Cook the pasta according to package instructions and drain.
Place the empty pot back on the stove over medium heat. Add the butter, garlic, a pinch of salt & pepper and the rosemary to the pot. Cook, stirring frequently, for 2-3 minutes. Add the milk, broth and flour. Whisk until smooth and bring to a boil.
Lower heat and add parmesan and cream cheese. Whisk until smooth and allow to cook until slightly thickened. Turn the heat off.
Add the basil, parsley and lemon juice to the sauce and stir to combine. Add the pasta and toss until coated.
Serve pasta with the garlic bread crumbs, cauliflower, additional parsley and red pepper flakes.
Roasted Garlic & Cauliflower Soup
Roasting the garlic gives it a sweetness which, combined with the nuttiness of the roasted cauliflower, makes this soup complex, comforting, and so craveable! Add a bit of truffle oil if you have it for a little extra decadence!
Serves: 4 Preparation Time: 45 minutes
Ingredients
2 lbs Pinwheel Cauliflower Florets (frozen)
3 tablespoons olive oil
1 medium yellow onion, diced
1 head garlic, top removed to expose cloves.
2 tablespoons salted butter
1 bay leaf
2 teaspoons fresh thyme leaves
4 cups chicken broth (or vegetable)
½ cup heavy cream
1 tablespoon white truffle oil (optional)
Instructions
Position a rack in the center of the oven and preheat the oven to 425ºF. Spray a baking sheet with cooking spray. Drizzle the head of garlic with a tablespoon of oil and season with salt and pepper. Wrap the head of garlic completely in a piece of foil.
Place the cauliflower florets in a single layer on the baking sheet. Drizzle with the remaining two tablespoons of olive oil and sprinkle with salt and pepper. Toss to coat and then spread the cauliflower out on the baking sheet. Place the head of garlic on the baking sheet on one side. Roast the cauliflower for 30-35 minutes or until golden brown and cooked. Allow the garlic to cool for several minutes before squeezing the garlic pulp out of the head. Set the garlic pulp aside.
Heat the butter in a dutch oven or in a soup pot, let melt. Stir in onions and allow to cook in butter until translucent, about 5-6 minutes. Add the thyme leaves and bay leaf and give it 30 seconds before pouring in the broth. Bring the soup to boil, then add cauliflower and roasted garlic pulp. Remove the bay leaf. Puree soup using an immersion blender with the soup on the low heat setting. When blended, let simmer for 5 minutes. Stir in heavy cream, taste, and adjust with seasonings as desired. If the soup is too thick, you can add a splash of water or additional broth too thin to your liking. Turn the heat off, stir in the white truffle oil, if using, and serve hot!
Cauliflower & Kale Au Gratin
Full of nutrients, but creamy and decadent too!
SErves: 2 as a main dish/4 with accompaniments Preparation Time: 15 min., baking time 60 min.
Instructions
Preheat oven to 375 degrees. In a large pot bring 4 quarts of water to a boil.
Blanch cauliflower florets by boiling for 1 minutes and then removing to a colander to drain. Follow the same process in the same water with the kale, but only boil for 30 seconds and drain.
In a large saucepan simmer butter and flour together. When mixture looks like cookie dough consistency and light brown in color, pour milk and whisk constantly. Bring mixture to a simmer until thickened in consistency.
Remove from heat and add thyme, rosemary, garlic, salt, pepper, cayenne, nutmeg, and cheeses; stir until melted.
Mix cheese sauce, cauliflower florets, and kale together in a large bowl.
Transfer mixture to a casserole dish and bake for 45-60 minutes or until cheese has browned on top.
Ingredients
- 1 lb. Pinwheel Cauliflower Florets (frozen)
- 6–8 kale leaves, sliced into thin ribbons
- 2 Tbsp of butter
- 2 Tbsp of flour
- 2 cups of whole milk
- 2 cups of grated gruyere cheese, reserve ½ cup for topping
- 1 ½ cups of grated parmesan, reserve ½ cup for topping
- 1 tsp of minced fresh thyme
- 1 tsp of minced fresh rosemary
- 3 garlic cloves, minced
- ½ tsp of salt
- ½ tsp of freshly cracked pepper
- ¼ tsp of cayenne
- ¼ tsp of nutmeg
Buffalo Cauliflower Bites
As addictive as the original wing version, but so much better for you! Makes a great gametime snack.
Serves: 4-6 Preparation Time: 10 min. + 40 min. baking time
Instructions
1. Preheat the oven to 450˚F. Line a baking sheet with parchment paper.
2. In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
3. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.
4. Meanwhile, in a small bowl, combine the buffalo sauce, oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes. Let cool 2-5 min. before serving. Serve with dressing, if desired.
Ingredients
¾ cup all-purpose flour
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon pepper
¾ cup milk or milk alternative
1.5 lbs Pinwheel Cauliflower Florets, thawed (in microwave or under running warm water) and patted dry
¼ cup buffalo sauce or hot sauce
2 tablespoons vegetable oil
1 tablespoon honey
Blue Cheese dressing (optional)