Thai Red Curry with Beef and Baby Cauliflower
Category Archives: Cauliflower
Chili and Lime Roasted Baby Cauliflower
Greek-Style Baby Cauliflower Sauté
Cauliflower and Broccoli Salad with Grilled Chicken and Avocado Dressing
Cauliflower and Broccoli Salad with Grilled Chicken and Avocado Dressing
This crunchy salad is dressed in a lively, bright green dressing. The addition of grilled chicken makes it a filling lunch or dinner entrée.
Ingredients
- 3 cups cauliflower florets
- 2 cups broccoli florets
- 1 tbsp olive oil
- 1 tsp each salt and pepper divided
- 4 boneless chicken breasts
- 1 cup thinly sliced fennel fronds reserved
- 1/2 cup thinly sliced celery heart
Avocado Dressing
- 1 ripe avocado peeled and pitted
- 1 green onion coarsely chopped
- 1 clove garlic
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh parsley
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 tsp anchovy paste
Instructions
- Avocado Dressing: In food processor, combine avocado, green onion, garlic, cilantro, parsley, lemon juice, olive oil, anchovy paste, 1/4 cup of water and reserved fennel fronds; purée until smooth.
- Preheat oven to 375°F (190°F). Toss together cauliflower and broccoli florets, olive oil, and half of the salt and pepper; place in single layer on parchment paper– lined rimmed baking sheet. Roast for about 20 minutes or until soft and golden.
- Preheat grill to medium-high; grease grate well. Sprinkle chicken with remaining salt and pepper. Grill, turning once, for about 12 minutes or until no longer pink inside.
- Combine cauliflower mixture, fennel and celery heart; toss with dressing. Slice chicken breasts; arrange over salad.
Notes
Tips:
- For a little sweetness, toss 2 peeled, cored and thinly sliced apples or pears with salad.
- You can also make this salad with cold leftover chicken.
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.
Ingredients
- 1 lb Queen Victoria Brussels Sprouts washed, dried, trimmed and halved
- 2 cups cauliflower florets 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 rimmed baking sheet in oven.
- 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.
- Remove pan from oven and pour sprouts over pan, spreading to make a single layer. Roast for twenty to thirty minutes until desired tenderness, stirring every ten minutes for even carmelization.
Curried Cauliflower Soup
Ingredients
- 1 tbsp vegetable oil
- 1 onion chopped
- 2 garlic cloves minced
- 2 tsp curry paste
- 1 tsp fresh ginger minced
- 1 head 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
- 3 tbsp fresh cilantro chopped
Instructions
- Heat oil in large saucepan set over medium heat; cook onion, stirring occasionally, 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.
Brussels Sprouts, Cauliflower and Kale Gratin
Ingredients
- ⅓ cup pancetta small cubes
- ½ cup butter divided
- ½ lb cauliflower florets
- 1 cup Queen Victoria Kale leaves chopped
- 1 lb 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
- 2½ cups gruyere cheese grated
- ½ tsp kosher salt
- 1½ 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.