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Cauliflower can be found in many different colors. Did you know it can be orange, white, green or purple?! It is closely related to broccoli and has many of the same phytochemicals that include anticancer and DNA building compounds. It is also high in vitamin C, A, and fiber.

QUICK IDEAS: Chop finely and add to a salad; steam briefly and puree with potatoes; make a vegetable dip

Shaved Cauliflower Salad w/Smoked Whitefish Mayo, Lemon, Radicchio and Herbs: serves 2-4
from Ruffage

1 egg
1/2 tsp salt, plus more for seasoning
2 lemons, zested and juiced separately
10 oz neutral oil
4 oz smoked whitefish, deboned and flaked
1 small red onion or shallot, thinly sliced
freshly ground black pepper
1 head cauliflower, cored, quartered, and thinly sliced
1 head radicchio, quartered and cored, leaving the leaves as big petals
1/2 bunch parsley, stemmed, leaves left whole
5 sprigs dill, stemmed, leaves left whole
1/2 cup toasted sunflower seeds

1) In a food processor or blender, whiz the egg, 1/2 tsp salt, and the zest and juice of 1 lemon. Slowly drizzle in the oil to make mayo. Add the whitefish to the mayo and blend until mostly smooth. 
2) Combine the onion with the zest and juice of the second lemon, a big pinch of salt, and several grinds of black pepper.
3) Toss the cauliflower, radicchio, parsley, and dill with the onion-lemon mixture and a pinch of salt.
4) Drizzle with the whitefish mayo and top with sunflower seeds.

Cauliflower Purée Topped w/Seared Pork Cutlet: serves 4
from Ruffage

olive oil or butter
1 large onion, thinly sliced
2 tsp salt
1 cup white wine
1 head cauliflower, cut into chunks
2 cups cream
neutral oil
4 boneless pork cutlets (or chicken breast, pounded thin)
1/4 cup all-purpose flour
salt and freshly ground black pepper
1/4 cup apple cider or white wine
4 oz arugula

1) Heat a glug of olive oil (about 2 tbsp) or butter in a large sauté pan over medium-low heat. Add onion and salt, and gently cook until tender, about 7 minutes. When soft but not browned, add the white wine. Reduce until almost dry, about 3 minutes, then add cauliflower chunks.
2) Add the cream and bring to a simmer, then turn down the heat to avoid boiling over. Cook until the cauliflower is tender, about 20 minutes. Remove from heat and blend in batches until very smooth.
3) Just before serving, heat a frying pan over medium-high heat with a big glug (2 tbsp or more) of neutral oil. Pat the pork dry, dredge in flour, and season with salt and pepper. Pan-fry the pork on both sides, allowing the cooking side to become golden brown before flipping. To test for doneness, the meat will be firm, 3-4 minutes per side.
4) Remove the pork from the pan and deglaze the pan with apple cider or white wine.
5) Dress the arugula lightly with a glug of olive oil and a pinch of salt. Spoon the purée onto a plate or serving platter, top with the pork cutlets, then the deglazing liquid, and heap the arugula on top.

Cauliflower Cream Pasta with Fresh Herbs: serves 4
from Thug Kitchen

1 lb pasta (fettuccine, linguine, spaghetti, whatever you prefer)
4 cups chopped spinach
salt and pepper
1/2 head cauliflower (about 1 lb) cut into little trees
1/2 cup unsweetened milk
2-3 cloves garlic, minced
1 tbsp lemon juice
1 tsp miso paste
1/3 cup minced fresh parsley

1)cook the pasta according to directions. When it's done, throw in a large bowl with the spinach, toss, and set aside.
2)while the pasta cooks, bring a medium pot of water to a boil. Throw in a pinch of salt and the cauliflower and simmer all that until the cauliflower is tender, 5-7 min. Drain the cauliflower and toss into a blender. 
3)add the milk, garlic, lemon juice, olive oil, miso, and 1/8 tsp salt to the blender and let it run until the sauce is creamy.
4)pour the cauliflower puree into a pot and set over low heat. Add the pasta and spinach and toss until everything is mixed and warm. Top with some parsley and salt and pepper to taste. Serve hot.  

Roasted Cauliflower with Kalamata Vinaigrette: Serves 4
from Gourmet Magazine, 2009

1 Head Cauliflower
1/4 Cup extra-virgin olive oil, divided
Scallions (leeks may work, too)
1 to 2 Tablespoon fresh lemon juice (to taste)
1/4 Cup pitted kalamata olives, finely chopped 

1) Preheat oven to 450 with rack in the lower third.
2) Cut cauliflower lengthwise (from top to bottom) into 3/4 inch slices.
3) Put in a large 4-sided sheet pan and toss with 2 tablespoons oil and 1/2 teaspoon each salt and pepper.
3) Roast turning once or twice until golden and just tender. (about 25 minutes)
4) While cauliflower roasts, mince and mash scallions to a paste with a pinch of salt. Then whisk together with lemon juice remaining 2 tablespoons oil, olives, 1/8 teaspoon of salt, and 1/2 teaspoon pepper.
5) Serve cauliflower drizzled with kalamata vinaigrette.

Cauliflower and Leek Soup: Serves 6

1 tablespoon olive oil
1 tablespoon and 1-1/2 teaspoons butter
1-1/2 leeks, cut into 1 inch pieces
1/2 large head cauliflower, chopped
1-1/2 cloves garlic, finely chopped
4 cups vegetable broth
salt and freshly ground black pepper to taste
1/2 cup heavy cream (optional)

1) Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes. 
2) Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth

Mashed Potatoes and Cauliflower Gratin: Serves 8
From Gourmet Live, 2012

2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces
1 1/4 cups whole milk, divided
1 stick (8 tablespoons) unsalted butter, divided
4 ounces coarsely grated Italian Fontina or Gruyère (about 1 cup packed)
1/4 teaspoon freshly ground black pepper
1 (2- to 2 1/2-pound) head cauliflower, cut into 1 1/2-inch pieces, including stems and core
3 garlic cloves, peeled and smashed
3/4 to 1 cup grated Parmigiano-Reggiano, divided

1) Put potatoes and 2 teaspoons salt in a large heavy saucepan and generously cover with cold water (about 2 1/2 quarts). Bring to a boil, then reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 20 minutes. 
2) While potatoes are boiling, heat 3/4 cup milk and 3 tablespoons butter in a small saucepan until butter is melted and milk is hot but not boiling. Keep warm off heat, covered. 
3) Drain potatoes well in a sieve or colander and return to hot saucepan. Add milk mixture, Fontina, and pepper, and mash with a potato masher or fork to desired consistency. Season with salt and keep warm, covered.
4) Bring a pot of well-salted water to a boil, then add cauliflower and garlic and simmer until cauliflower is very tender, 13 to 15 minutes.
5) Drain cauliflower in a colander and pulse with remaining 1/2 cup milk, 1/2 cup Parmigiano-Reggiano, and 3 tablespoons butter in a food processor until it's a chunky purée. 
6) Stir together mashed potatoes and cauliflower mixture in a large bowl and season with salt and pepper. Transfer to a buttered 3-quart flameproof shallow baking dish (not glass). 
7) Heat oven to 425°F with rack in middle. Melt remaining 2 tablespoons butter and gently brush over potato-cauliflower mixture, then sprinkle evenly with remaining 1/4 to 1/2 cup Parmigiano-Reggiano (to taste). Bake until potato mixture bubbles around edges, about 20 minutes. 
8) Turn on broiler and broil 6 to 8 inches from heat until topping is browned in spots, 1 to 2 minutes.

Cauliflower Souffle with Brown Butter: Serves 4 to 6
From Gourmet Magazine, 2008

For souffle
3 tablespoons finely grated Parmigiano-Reggiano
1 1/4 cups finely chopped cauliflower florets 
1/4 cup finely chopped flat-leaf parsley 
1/2stick unsalted butter
4 1/2 tablespoons all-purpose flour 
1 1/2 cups whole milk
6 large egg yolks 
8 large egg whites 

For Brown Butter
1 stick salted butter

1) Preheat oven to 400ºF with rack in middle. 
2) Generously butter soufflé dish, then sprinkle with cheese, knocking out excess. 
3) Stir together cauliflower, parsley, 1/4 teaspoon salt, and white pepper to taste in a large bowl. 
4) Melt butter in a 2- to 3-quart heavy saucepan over medium heat. Whisk in flour, then cook, whisking, until pale golden, about 2 minutes. Add milk a little at a time, whisking constantly until very smooth. Bring sauce to a boil, whisking, then simmer, whisking, until quite thick, about 1 minute. Remove from heat and whisk in yolks, 1/4 teaspoon white pepper, and 1/2 teaspoon salt. Stir into cauliflower mixture.
5) Beat whites in a bowl with an electric mixer at high speed until they just hold stiff peaks (they should not look dry). Stir a heaping spoonful of whites into yolk mixture to lighten, then gently fold in remaining whites until just combined.
6) Gently spoon into soufflé dish (leave at least 1 1/2 inches of space at top) and bake until golden brown and top appears set, 35 to 40 minutes. 

Make the Brown Butter:
1) Cook butter in a small heavy saucepan over medium heat, stirring occasionally, until it turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, about 6 minutes. Remove from heat.
2) Serve soufflé immediately, drizzling with warm brown butter.

Roasted Cauliflower: Serves 4 

1 head of cauliflower cut into small florets
2 tablespoons olive oil
salt and freshly ground pepper to taste

1) Preheat the oven to 450F. Toss the cauliflower in a large bowl with the olive oil, salt and pepper. 
2) Line a large baking pan with tinfoil for easy clean up. Spread the cauliflower out on the pan and roast, stirring occasionally if needed, until tender and golden brown about 25-35 minutes, depending on the size of your florets.

Kale and Roasted Cauliflower Salad with Tahini Dressing: Serves 4
from Real Simple, 2013

1/4 cup pine nuts (I use sunflower seeds)
1 small head cauliflower, cut into florets
1/4 teaspoon cayenne pepper
4 tablespoons olive oil
Salt and pepper
1/4 cup tahini
3 tablespoons fresh lemon juice
10 cups stemmed and chopped kale (about 1 bunch)
1/2 small onion, thinly sliced
1/2 cup raisins (optional)

1) Heat oven to 350. Toast the pine nuts on a rimmed baking sheet, tossing once until golden (6 to 8 minutes).
2) Transfer nuts to a plate when done
3) Increase heat to 450. On the rimmed baking sheet, toss the cauliflower with the cayenne, 2 tablespoons oil 1/2 teaspoon salt, 1/4 teaspoon pepper. Roast, tossing once, until golden and tender, 20 to 25 minutes.
4) Meanwhile, in a large bowl, whisk together the tahini, lemon juice, the remaining 2 tablespoons oil, 1/3 cup water, and 1/4 teaspoon each salt and pepper ( adding more water if needed to achieve a creamy consistency)
5) Add the kale, onion,raisins, pine nuts, and cauliflower and toss to combine. 
**If you want the kale to be more tender, either chop it super finely in a food processor or wilt it breifly in a pan with water.

Chilled Marinated Cauliflower: Serves 4 
From Enchanted Broccoli Forest

1/3 cup olive oil
1/4 cup red wine vinegar
1/2 cup water
3 large cloves garlic, minced
3/4 teaspoon salt
1 teaspoon whole peppercorns
2 bay leaves
1 head of cauliflower cut into small florets
1/2 cup onion, finely minced
1/2 cup parsley, minced
handful of basil, minced
1 medium carrot

1) Combine oil, vinegar, water, garlic, salt, peppercorns, bay leaves, and cauliflower in a large saucepan or a dutch oven. 
2) Bring to a boil, reduce heat, cover, and simmer about 15 minutes, or until cauliflower is tender but not too soft.
3) Transfer to a serving bowl. Cool to room temperature, then cover and chill.
4) Right before serving, add onion, parsley, basil, and carrot. Mix well and serve.