Bulgur-Cauliflower Bowls with Olive Dressing

2 c. boiling water

1 c. bulgur

2 c. chopped or riced cauliflower

1/2 c. pitted Kalamata and/or green olives, coarsely chopped

3 T. lemon juice

3 T. olive oil

1 small clove garlic, minced

Black pepper

4 c. greens (bitter, mild, or mixed)

3 c. thinly sliced celery

1 15-oz. can Great Northern beans, rinsed and drained

1 c. (4 oz.) crumbled feta cheese

In a large heatproof bowl pour the boiling water over the bulgur. Cover and let stand 15 minutes.

Meanwhile, if using chopped cauliflower, process with 3-5 pulses in a food processor to finely chop.

For dressing, in a small bowl combine olives, lemon juice, oil, and garlic. Season to taste with pepper.

Drain bulgur; return to large bowl. Stir in cauliflower. Divide mixture into serving bowls. Top with greens, celery, beans, and feta, and serve with dressing.

Makes 4 servings.

Adapted from Weeknight Easy Favorites, p. 4. 

Buffalo Cauliflower with Yogurt Ranch Sauce

1 head cauliflower (about 2½ lb.), cut into large florets 

2 T. olive oil

1 t. kosher salt, divided

1/2 c. buffalo-style hot sauce

1 T. unsalted butter

1/4 t. freshly ground black pepper

2/3 c. whole-milk Greek yogurt

3-5 T. water

1 t. onion powder

1 t. white wine vinegar or apple cider vinegar

2 scallions, trimmed and finely chopped, divided

Preheat oven to 450°F. 

Toss cauliflower with olive oil and 1/4 t. salt on a large, rimmed baking sheet; spread in an even layer, cut sides down. Bake until golden brown on bottom, 15 to 20 minutes.

Meanwhile, heat buffalo sauce and butter in a small saucepan over medium, stirring occasionally, until butter is melted, 3-4 minutes. Season with pepper. Keep warm over low.

Place yogurt in a bowl; gradually stir in 3-5 T. water until yogurt is smooth and reaches drizzling consistency. Stir in onion powder, vinegar, half of scallions, and remaining 3/4 t. salt.

Toss roasted cauliflower with 3 T. buffalo-butter sauce on baking sheet and spread in an even layer. Return to oven for 5 minutes. Toss with remaining buffalo-butter sauce. Drizzle with some yogurt ranch; serve remaining yogurt ranch alongside. Top with remaining scallions.

Serves 4.

Adapted from Real Simple magazine, Oct. 2021, p. 131.

Barley & Chickpea Risotto

5 c. vegetable broth

2 c. hulled barley, rinsed

1 15-oz. can chickpeas, drained and rinsed

1 c. water

3 carrots, minced

1 onion, finely chopped

1/2 head cauliflower, cut into small pieces

4 garlic cloves, minced

1 t. dried thyme

1-1/2 T. freshly squeezed lemon juice

1/3 c. grated Parmesan cheese

4 T. chopped fresh parsley, for garnish

Put the broth, barley, chickpeas, water, carrots, onion, cauliflower, garlic, and thyme in a 6-qt. slow cooker. Stir to combine. Cover and cook on low for 6-7 hours, or until the barley is tender and has absorbed most of the liquid.

Stir in the lemon juice and Parmesan cheese. Serve garnished with parsley.

Serves 8.

The Easy Heart Healthy Cookbook for Slow Cookers, p. 54.  

Potato-Lover's Bowl

2 medium potatoes, cut into 1-1/2" wedges
2 c. small cauliflower florets
4 c. shredded kale, stems removed
1/2 c. shredded carrot
1 recipe Romesco Sauce*
1/4 c. thinly sliced green onions
1/4 c. cooked or canned chickpeas, rinsed and drained

*Romesco Sauce:
1/2 c. canned chickpeas, rinsed and drained
1/2 c. jarred roasted red bell pepper
1 T. water
1-1/2 t. lemon juice
1-1/2 t. tahini
1/2 t. smoked paprika
1/4 t. minced fresh garlic
1/4 t. ground cumin
Sea salt and freshly ground black pepper, to taste

Make Romesco Sauce by combining all ingredients in a blender. Set aside.

Place potato wedges in a steamer basket in a large saucepan. Add water to just below basket. Cover, bring to a boil, and steam 10 minutes or until tender. Transfer potatoes to a large nonstick skillet; brown over medium heat, 5 minutes per side.

Meanwhile, lightly cook cauliflower in same steamer basket, 3-5 minutes. Transfer to the skillet and brown with potatoes.

Cook kale in same steamer basket, 1-2 minutes or until lightly wilted.

Divide potatoes, cauliflower, kale, and carrot between two bowls. Drizzle Romesco Sauce evenly over bowls. Sprinkle with green onions and chickpeas.

Makes 2 bowls.

Adapted from ForksOverKnives.com.

Mole-Spiced Black Bean & Quinoa Bowl

4 c. cauliflower florets (from a 2-lb. head)
1-1/2 t. ground cumin
6 T. olive oil, divided
1-1/4 t. kosher salt, divided
1-1/2 c. quinoa
1 15-oz. can black beans, drained and rinsed
6 T. jarred red mole sauce
2 T. red wine vinegar
1 T. honey
4 c. baby arugula (about 2 oz.)
1/2 c. cotija cheese or queso fresco, crumbled (about 2 oz.)
1/4 c. roasted pepitas
Lime wedges, for serving

Preheat oven to 450 degrees. Toss cauliflower, cumin, 2 T. oil, and 1 t. salt together and spread on a baking sheet into an even layer. Roast until cauliflower is tender and caramelized, 15-17 minutes, stirring halfway through.

Meanwhile, combine 2 c. water, quinoa, and remaining 1/4 t. salt in a medium saucepan with a lid over high heat; bring to a boil. Stir and reduce heat to medium. Cover and cook until quinoa has absorbed most of the water, 12-14 minutes. Let stand for 5 minutes. Fluff with a fork and transfer to a large bowl; stir in black beans.

Make dressing: whisk mole, vinegar, honey, and remaining 1/4 c. oil in a small bowl. Transfer half of dressing to the quinoa mixture; add arugula and toss gently.

Serve cauliflower over quinoa, topped with cheese and pepitas. Drizzle with remaining dressing and serve with lime wedges.

Serves 4.

Adapted from Real Simple magazine, Dec. 2019, p. 137.

Roasted Cauliflower with Golden Raisins

1 head cauliflower, cut into small florets
2-1/2 T. extra-virgin olive oil, divided
1 T. white balsamic vinegar
Salt and freshly ground pepper
2 T. golden raisins
1/4 c. freshly grated Pecorino Romano cheese
1 T. chopped fresh parsley

Preheat oven to 375 degrees. Spread the cauliflower on a large rimmed baking sheet. Drizzle with 2 T. of the olive oil and the vinegar. Season with salt and pepper and toss well. Roast for about 40 minutes, until tender. Transfer to a bowl.

In a small skillet, heat the remaining 1/2 T. olive oil. Add raisins and cook over moderate heat, tossing, until hot, about 1 minute. Add the raisins to the cauliflower, sprinkle with cheese and parsley, and serve.

Serves 4.

Adapted from Food & Wine Annual Recipes 2012, p. 258. 

Broccoli & Cauliflower Gratin

4 T. (1/2 stick) unsalted butter, plus more for dish
1 medium head cauliflower (about 2 lbs.), cored and sliced 1/4" thick
1 large head broccoli (about 1-1/2 lbs.), trimmed and sliced 1/4" thick
6 T. all-purpose flour
3 c. whole milk
1/4 t. freshly grated nutmeg
8 oz. Gruyere cheese, grated (about 2 c.), divided
Kosher salt and freshly ground pepper

Preheat oven to 375 degrees. Butter a shallow 3-qt. baking dish. Arrange cauliflower and broccoli in the prepared dish.

Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, 2 minutes (do not let it darken). Slowly whisk in milk. Simmer, whisking occasionally, until slightly thickened, 3-4 min. Remove from heat and stir in nutmeg and 1-1/4 c. cheese. Season with salt and pepper. Pour over vegetables. Sprinkle with remaining 3/4 c. cheese.

Cover loosely with aluminum foil and bake for 15 min. Remove foil; bake until vegetables are tender and the top is golden brown, 20-25 min. Let stand 10 min. before serving.

Makes 8-10 servings.

Adapted from County Living magazine, Nov. 2019, p. 103. 

Seasonal Grain Salads

5-1/2 c. vegetable broth
3 c. quinoa, bulgur, and/or millet
Dressing and toppings as below

In a 3-4 qt. saucepan combine vegetable broth and grains. Bring to boiling; reduce heat and cook, covered, 15 minutes or until liquid is absorbed.

Prepare dressing while grains are cooking.

When grains are ready, divide cooked grains between 6 bowls. Add desired toppings and top with dressing.

Winter:
Dressing: 1/3 c. lemon juice; 1/3 c. olive oil; 1 clove garlic, minced; 1/4 t. salt; 1/4 t. black pepper
Toppings: 4 c. torn fresh chicories, such as escarole, radicchio, and/or endive; 3 c. chopped celery; 2 c. chopped cauliflower; 1/2 c. halved pitted Kalamata olives; 1/3 c. thinly sliced dried apricots

Spring:
Dressing: 1/2 c. olive oil; 1 t. lime zest; 1/4 c. lime juice; 1/2 t. salt; 1/4 t. black pepper
Toppings: 2 carrots, cut into thin ribbons; 1 c. snap peas, halved diagonally; 1 c. sliced English cucumber; 1/2 c. thinly sliced radishes; 1/4 c. chopped fresh mint; lime wedges

Summer:
Dressing: 1/2 c. olive oil; 1 t. lemon zest; 1/4 c. lemon juice; 1 T. snipped fresh oregano; 1/2 t. salt; 1/4 t. black pepper
Toppings: 4 c. fresh baby spinach leaves; 2 c. blackberries; 1 fennel bulb, halved, trimmed, and thinly sliced; 1 bunch green onions, sliced; 1 c. halved cherry tomatoes; 1 c. coarsely chopped pistachio nuts; 4 oz. goat cheese, crumbled

Fall:
Dressing: 1/2 c. olive oil; 1/4 c. cider vinegar; 2 T. maple syrup; 1/2 t. salt; 1/4 t. black pepper
Toppings: 4 c. fresh baby kale; 2-1/2 c. roasted cubed butternut squash; 2 c. slices roasted beets; 4 oz. crumbled blue cheese; 1/4 c. chopped fresh parsley

Serves 6.

Adapted from Fast & Fresh, p. 74. 

Pasta with Cauliflower in Spicy Tomato Sauce

1 head cauliflower, broken into florets
2 T. extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
4 anchovy fillets (optional)
1 t. crushed red pepper flakes
1 28-oz. can diced tomatoes with juice
1 c. pitted Kalamata olives
1 T. capers
Salt and freshly ground black pepper
1 lb. rotini or other short pasta
Freshly ground Parmesan, for serving

Bring a large pot of salted water to a boil. Add the cauliflower and boil until just barely tender, about 3 minutes. Remove from the water and set aside. Return the water to a boil for the pasta.

Heat the oil in a large saucepan over medium heat. Gently saute the onion, garlic, anchovy fillets, if using, and crushed red pepper flakes in the oil until the onion is tender, about 4 minutes, stirring constantly. Add the tomatoes, olives, capers, and cauliflower. Taste, then season with salt and pepper (the anchovies and olives probably contribute all the salt you need). Simmer for about 15 minutes while you cook the pasta.

Cook the pasta in the boiling water until al dente. Drain well.

Serve the pasta with the sauce spooned over the top. Pass the Parmesan at the table.

Serves 4.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 377. 

Garlic- & Cheese-Crumbed Cauliflower

1 large head cauliflower, broken into florets
1/4 c. butter, plus extra for greasing
2 garlic cloves, minced
2 T. minced fresh parsley
1 c. fresh bread crumbs*
1/2 c. grated Gruyere cheese
Salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the cauliflower and boil until tender, about 6 minutes. Drain well.

Preheat the oven to 375 degrees. Grease a 1-1/2-qt. baking dish with butter.

Melt the butter into a small saucepan over medium heat. Add the garlic and parsley and simmer just until fragrant, about 2 minutes.

Toss together the bread crumbs, cheese, and salt and pepper to taste in a small bowl.

Arrange the cauliflower in the prepared baking dish. Top with the crumb mixture. Drizzle the butter and garlic mixture over the top. Bake for about 15 minutes, until the cauliflower is hot and the crumbs are golden. Serve hot.

*Whirl 2-3 slices of whole wheat sandwich bread in a food processor to make 1 c. fresh bread crumbs.

Serves 2-4.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 373.

Cauliflower, Date & Banana Salad

1 cauliflower
1/2 c. pitted dates
2 bananas
1/2 c. mayonnaise
Grated rind and juice of 1 lemon

Break cauliflower into florets, then steam 5 minutes. Cool quickly. Chop dates and slice bananas. Mix mayonnaise, lemon rind, and juice together. Combine all the ingredients in a salad bowl and serve.

Serves 4-6.

Traditional Vegetarian Cooking: Recipes from Europe's Famous Crank's Restaurant, p. 77.

Buffalo Cauliflower

1 medium head cauliflower, cut into large florets
1/2 c. flour
1/2 c. milk
1 t. garlic powder
1/2 t. salt
1/2 t. paprika
1/4 t. ground cumin
1/4 t. ground black pepper
2 T. butter, melted
2/3 c. bottled cayenne pepper sauce
Ranch dressing (optional)

Preheat oven to 450 degrees. Generously coat a large baking sheet with nonstick cooking spray; set aside.

In a large bowl whisk together flour, milk, garlic powder, salt, paprika, cumin, and pepper. Add cauliflower florets; toss to coat. Spread evenly onto prepared baking sheet. Bake for 15 minutes, turning once.

Meanwhile, in a large bowl stir together melted butter and hot sauce. Add baked cauliflower and toss to coat. Return cauliflower to baking sheet. Bake for another 20-25 minutes or until crispy, turning once.

If desired, serve with ranch dressing.

Makes 4 cups.

From Better Homes & Gardens website. 

Curried Chicken with Cauliflower, Apricots, & Olives

8 boneless, skinless chicken thighs (about 2 lbs. total)
4 T. extra virgin olive oil, divided
4 t. curry powder, divided
1/4 t. cayenne pepper
1 t. smoked paprika, divided
1/2 t. ground cinnamon
1 T. apple cider vinegar
1 t. kosher salt, divided
1 head cauliflower, cut into florets
3/4 c. chopped dried apricots, soaked in hot water for 5 minutes and drained
1 c. putted green olives, halved

Combine chicken thighs with 2 T. olive oil, 2 t. curry powder, cayenne pepper, 1/2 t. paprika, cinnamon, vinegar, and 1/2 t. salt in a large zip-top bag. Seal and mush gently to coat the chicken. Marinate in the refrigerator for 45 to overnight.

Preheat the oven to 425 degrees with a rack in the middle position. Line a sheet pan with parchment paper.

Place the cauliflower on the sheet pan. Add the remaining 2 T. olive oil, 2 t. curry powder, 1/2 t. paprika, and 1/2 t. salt, and toss to coat. Scatter the apricots and olives over the cauliflower, and toss to coat. Spread into a single layer.

Remove the chicken from the marinade and place it atop the cauliflower mixture, spacing the pieces evenly apart. Discard the bag with any remaining marinade. Roast, rotating the pan halfway through, until the cauliflower is slightly charred and the chicken is cooked through, about 45 minutes.

Enjoy warm, piled with cauliflower, apricots, and olives.

Serves 4-6.

Adapted from Sheet Pan Suppers, p. 54.

Cauliflower-Curry Soup

Salt
1 large head cauliflower, cut into florets (5-6 c.)
1 T. unsalted butter
1 medium onion, chopped
1 celery stalk, chopped
1 t. curry powder
6 c. chicken stock
1 c. heavy cream
Freshly ground pepper
Extra-virgin olive oil, for serving

Bring a large saucepan of salted water to a boil. Add the cauliflower and cook until soft, 12-15 minutes. Drain and set aside.

Melt the butter in another large saucepan over medium-high heat. Cook the onion and celery, stirring, until soft, 3-4 minutes. Stir in the curry powder. Add the cauliflower and stock and bring to a boil. Reduce heat to low and simmer for 5 minutes.

Use a blender to puree the soup until smooth and creamy. Add the cream, simmer for 2 minutes, and season with salt and pepper. Pour into bowls and serve, drizzled with a little olive oil.

Soup will keep several days in the refrigerator and gets better with age.

Serves 4.

Adapted from Sweet Paul Eat & Make, p. 119.

Marinated Veggies

1 head cauliflower, cut into bite-sized chunks
1 c. broccoli florets
5 carrots, cut into 1/4" slices
1 red bell pepper, cut into 1/4" strips
1 green bell pepper, cut into 1/4" strips
1 small red onion, diced
1 T. Italian seasoning
1/4 c. tamari (or soy sauce)
1/3 c. olive oil (extra virgin, cold pressed, preferably)

In a large bowl, mix all the veggies. Stir. Add the Italian seasoning and stir again. Add the tamari and stir. Add the olive oil and stir again. Refrigerate, covered, for 1 hour for optimum flavor.

Serves 4.

From Delights of the Garden, p. 33. 

Creamy Cauliflower Soup

2 t. vegetable oil
1 c. chopped onion
4 cloves garlic, crushed
2 t. curry powder
1 t. ground coriander
1/2 t. ground cumin
1/8 t. black pepper
1/16 t. ground nutmeg
4 c. vegetable broth
1 small cauliflower, cut into very small flowerets
1 large potato, peeled and cut into 1/4" pieces
1 c. evaporated milk
Salt to taste
Chopped fresh cilantro, for garnish

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook and stir 3 minutes, adding small amount of water if necessary to prevent sticking. Reduce heat to medium low and add spices. Keep adding small amounts of water to prevent sticking. Cook and stir for 3 minutes more.

Add broth, cauliflower, and potato. Increase heat to medium and bring mixture to a boil. Cover, reduce heat to medium-low, and simmer 40 minutes or until vegetables are tender.

Set aside 2 c. of the soup. Working in 2-3 small batches, puree soup until smooth, using a blender or food processor. Return soup to saucepan and add the reserved soup.

Stir in milk and add salt to taste. Heat through, but do not boil. Spoon into serving bowls and garnish with cilantro.

Serves 6.

 Adapted from The Meatless Gourmet, p. 360.

Crusty Pink Cauliflower & Ricotta Casserole

2 T. olive oil
2 garlic cloves, minced
1/2 c. finely diced, drained tomatoes
1 medium cauliflower, cut into small flowerets
3 large eggs
1 c. part-skin ricotta cheese
3/4 c. milk
1/4 c. grated Parmesan cheese
1 T. minced fresh parsley
1/4 t. freshly grated nutmeg
Dash cayenne pepper
Freshly ground black pepper to taste
1 c. grated Muenster cheese
1/4 c. bread crumbs

Heat the oil in a large skillet over medium heat. Add the garlic and cook 30 seconds. Do not brown. Add the tomatoes and cook 5 minutes, stirring often. Stir in the cauliflower and toss to coat evenly. Pour in a few T. water and cover the pan. Cook until the cauliflower is tender, about 7 minutes. Take the pan off the heat and let cool to warm or room temperature.

Preheat the oven to 375 degrees. Butter a 12 x 7" baking dish or other shallow 2-1/2-qt. baking dish.

Beat the eggs in a large bowl. Beat in the ricotta, milk, Parmesan cheese, parsley, nutmeg, cayenne, pepper, and Muenster cheese. Stir in the cauliflower mixture. Spread in the prepared dish and sprinkle on the bread crumbs.

Bake 20 minutes or until hot and bubbly. (Do not overcook or it will dry out.)

Serves 4.

Adapted from Quick Vegetarian Pleasures, p. 153. 

Linguine with Cauliflower in Tomato Cream Sauce

1 lb. linguine
2 T. olive oil
4 garlic cloves, minced
1/4 t. crushed red pepper flakes
1 large cauliflower, cut into small flowerets
1 c. tomato puree
1 c. light cream or 1/2 c. heavy cream mixed with 1/2 c. milk
1/4 t. freshly grated nutmeg
1/2 t. salt
Freshly ground black pepper to taste
1/4 c. minced fresh parsley
Grated Parmesan cheese

Cook linguine per package directions until al dente.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook 2 minutes. Do not let the garlic brown. Stir in the cauliflower and toss to coat well. Pour in 1/3 c. water and cover the pan. Cook 10 minutes, or until the cauliflower is tender but not mushy. Remove the cover and toss occasionally.

Mix together the tomato puree, cream, nutmeg, salt, and pepper. Pour over the cauliflower and toss well. Bring to a boil, then turn off the heat.

Drain the linguine in a colander. Place some linguine on each serving plate. Spoon on the sauce, then garnish with the minced parsley. Pass the Parmesan cheese at the table.

Serves 4.

Adapted from Quick Vegetarian Pleasures, p. 120.

Cauliflower-Potato Mash

1 medium head cauliflower (2 lbs.), cut into florets (about 4-1/2 c.)
1 T. olive oil
1-1/2 lbs. Yukon Gold potatoes, scrubbed or peeled, cut into 2" pieces
1-1/4 c. milk (divided)
3 T. coconut oil, melted
1 t. kosher salt
1/4 c. freshly ground black pepper
Green onions, chopped (optional)

Preheat oven to 400 degrees. Lightly coat a shallow baking pan with nonstick cooking spray. Place cauliflower in pan; drizzle with oil. Toss to coat. Roast 30-40 minutes or until just browned, stirring occasionally.

Place potatoes in large saucepan with salted water to cover. Bring to boiling; reduce heat. Simmer, covered, 15-20 minutes or until very tender. Drain; return potatoes to saucepan. Mash with potato masher; set aside.

Place cauliflower in a good processor; cover and process until very finely chopped, adding 2 T. of the milk. Add cauliflower mixture to potatoes in saucepan. Add remaining milk, the coconut oil, salt, and pepper. Heat through over medium heat, stirring frequently. Top with green onions.

Makes 8-10 servings.

Adapted from Better Homes and Gardens magazine, May 2016, p. 134.   

Sweet & Sour Cauliflower

1 yellow onion, chopped
2 cloves garlic, finely chopped
2 T. olive oil
1 28-oz. can diced tomatoes
1/2 c. raisins
1/4 c. sherry vinegar
2 T. sugar
5 c. cauliflower florets
Salt and pepper to taste
Couscous
Chopped parsley

Cook onion and garlic in olive oil with a pinch of salt until tender. Add tomatoes, raisins, sherry vinegar, and sugar. Cook for 5 min. more.

Add cauliflower florets, salt and pepper. Cook until tender, about 10 min.

Serve over couscous garnished with chopped parsley.

Serves 4.

From Real Simple magazine, Feb. 2016, p. 159.