Category Archives: Cauliflower

Oven Roasted Brussels Sprouts with Cauliflower

Oven Roasted Brussels Sprouts with Cauliflower

Oven Roasted Brussels Sprouts with Cauliflower

Roasting is a quick, easy way to sweeten the flavor of both the Brussels sprouts and cauliflower through carmelization.
Course Side Dish

Ingredients
  

  • 1 lb Queen Victoria Brussels Sprouts washed, dried, trimmed and halved
  • 2 cups cauliflower fleurettes washed and dried
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp fresh-ground black pepper

Instructions
 

  • Preheat oven to 400 degrees, using the convection setting if available. Otherwise, raise oven rack to high position.
  • Heat large, well-seasoned, cast-iron frying pan over medium heat.
  • In a medium bowl, toss Brussels sprouts and cauliflower with olive oil to coat. Add paprika, garlic powder, salt and pepper and stir to distribute evenly.
  • Pour the vegetables in the hot skillet, turn off flame, and place pan in oven. Roast for thirty minutes, stirring every ten minutes for even carmelization.
Keyword Brussels Sprouts, Cauliflower

Curried Cauliflower Soup

Curried Cauliflower Soup

Curried Cauliflower Soup

Prep Time 10 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Lunch, Side Dish
Servings 8 people

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 tsp curry paste
  • 1 tsp fresh ginger minced
  • 1 cauliflower cut into florets
  • 1 potato peeled and cubed
  • 6 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • ¾ tsp salt
  • ½ tsp pepper
  • 2 tbsp lime juice

Instructions
 

  • Heat oil in large saucepan set over medium heat; cook onion, stirringoccasionally, for about 5 minutes or until softened. Add garlic, curry paste and ginger; cook, stirring, for about 1 minute or until fragrant.
  • Add cauliflower, potato, vegetable broth, coconut milk, salt and pepper; bring to boil. Reduce heat; simmer for 20 to 30 minutes or until cauliflower is tender.
  • Remove from heat; purée until smooth using immersion blender.Stir in lime juice. Sprinkle with cilantro.
  • Tip: If necessary, purée the soup in batches in a blender.
Keyword Cauliflower, Cilantro

Brussels Sprouts, Cauliflower and Kale Gratin

Brussels Sprouts, Cauliflower and Kale Gratin

Brussels Sprouts, Cauliflower and Kale Gratin

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dinner, Side Dish
Servings 8 people

Ingredients
  

  • cup pancetta small cubes
  • ½ cup butter divided
  • ½ lb cauliflower florets
  • 1 cup Queen Victoria Kale leaves chopped
  • 2 lbs Queen Victoria Brussels Sprouts stems and outer leaves removed and halved
  • 3 tbsp all-purpose flour
  • 2 cups low fat milk
  • ½ cup heavy cream
  • ½ yellow onion peeled
  • 1 whole clove
  • cups gruyere cheese grated
  • ½ tsp kosher salt
  • cup bread crumbs
  • ¼ cup parmesan cheese grated
  • ¼ tsp ground black pepper

Instructions
 

  • Preheat oven to 375˚F.
  • Place the pancetta in a large skillet over medium heat. Cook until pancetta has crispy edges and has released some fat. Remove the pancetta, leaving the fat behind, and place it on paper toweling to drain. Add 2 tablespoons of the butter to the fat to melt. Add the cauliflower and kale. Cook until softened (about 10 minutes). Remove from the pan to cool, leaving the fat behind. Turn off the heat. Place the Brussels sprouts halves in the microwave in the microwavable package. Cook for 3 minutes or until Brussels sprouts are softened. Set aside.
  • Put the pan back on the stove over medium low heat and add 2 tablespoons of butter to the pan. When the butter has melted, add the flour and stir to make a paste. Add the milk and cream and whisk briskly to ensure no lumps form. Increase the heat to medium and allow the mixture to simmer.
  • Press the clove into the onion and add to the sauce. Allow the sauce to simmer for about 10 minutes, stirring frequently. Remove the onion and clove. Stir in 2 cups of Gruyere until melted. Taste for seasoning and adjust with salt and pepper to taste.
  • Add the Brussels sprouts, cauliflower, and kale to the pan and toss lightly to coat. Pour all of the mixture into a medium sized casserole dish. Sprinkle the top with the remaining Gruyere.
  • Combine bread crumbs, Parmesan cheese, 2 tablespoons melted butter, and ground pepper to taste in a small bowl. Stir to combine and then sprinkle evenly over the top of the casserole. Add the pancetta in an even layer.
  • Bake until cooked through and very lightly golden on top (about 20 minutes). Turn your oven to broil. Place the casserole just a few inches from the broiler and broil for just a couple of minutes until the top is golden brown and crispy.
  • Remove from the oven. Cool slightly. Serve warm.
Keyword Brussels Sprouts, Cauliflower, Kale