Hearty, satisfying, versatile, and healthy-cauliflower is one of our favorites. Enjoy it steamed, sautéed, fried, roasted, or raw.
- Cauliflower makes a great foundation for a “sheet pan supper.” Cut into florets and toss with olive oil. Season with salt and pepper and place on a sheet pan in a single layer. Tuck sliced sausage amongst the florets and roast at 400 for about 15 minutes. Serve with hot, crusty bread.
- Mashed cauliflower makes a great seasonal substitute for potatoes. Just steam until tender and mash with a bit of butter and cream and season to taste with salt and pepper.
- A cauliflower curry is just the thing for chilly nights. Saute 2 Tbs of your favorite Thai curry paste in oil until fragrant, then add 2 cans coconut milk. Simmer briefly, then stir in cauliflower florets and continue simmering until tender. Serve with hot jasmine rice and chopped cilantro.
- A big bowl of hearty cauliflower pasta satisfies big appetites. In a large skillet, heat a generous slick of olive oil. Add a pinch of red pepper flakes and 3 cloves minced garlic. Add cauliflower cut into small pieces and saute until beginning to brown. Remove from the heat and toss in hot cooked pasta (we love spaghetti, but any shape is good). You can add a splash of pasta cooking water if dish seems dry. Toss with handfuls of parmesan cheese and chopped parmesan and serve immediately.