Cauliflower Recipes

1 medium head of cauliflower, cut into bite sized florets (about 1 pound)
2-3 slices of fresh ginger root, peeled and minced
1-2 tablespoons fresh hot peppers, minced or substitute cayenne powder to taste
2 tablespoons cilantro, minced
3/4 cup cream (or thin with some milk if desired but won't be a thick)
salt to taste

Bring all ingredients to a boil in large skillet.  Simmer until cauliflower is tender, about 10 minutes.  Lift of lid and simmer away excess liquid making a sauce (if necessary).  Serve hot! 

Availability: Fall, occasionally (not a regular crop but we do grow it for special occasions)

Storage tips: Refrigerate in a plastic bag. Cauliflower should last at least a week.

How to eat: Caulifower comes in many colors besides white!  Purple, yellow, green, you name it!  They all taste the same and can be used in the same way, too.  Basic cauliflower preparation is to slice off any black specks on the top if there are and to break it into small flowerets (bite size pieces).  Cauliflower can be steamed and topped with butter as well as stir-fried with excellent results. To steam, cut cauliflower into small flowerets and put into pan with one inch of water in the bottom. Bring to a boil and steam for 10 minutes or until tender-crisp.

How to preserve: Blanche 3 minutes and freeze in plastic bags.

This yogurt based marinade is amazing!  It could be used for many other veggies or chicken or fish, too! 

1 tablespoon oil
1 head caulilfower
1 1/2 cups greek yogurt (plain)
juice of 1 lime + zest
cayenne/chili powder to taste
1 tablespoon cumin
2-3 garlic cloves, minced
1 teaspoon curry powder
salt and pepper to taste

Combine ingredients except oil and cauliflower. Dunk cauliflower into marinade and smear it over the surface evenly. Bake on greased sheet using oil at 400 until surface is dry and browned about 30-40 minutes (or longer, but check fairly frequently to avoid burning). Marinade should form crust on outside of cauliflower. Let cool slightly then slice into wedges.

Note: We didn't use greek yogurt so the marinade didn't stick very well to the surface of the cauliflower so it didn't make a crust. Still yummy though and served with leftover marinade.

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