Tag Archive: Cauliflower

Confetti Cauliflower fritters

August 23, 2017

I am cleaning the fridges after having company on and off for a few weeks. There are odds and ends of beautiful local produce that I’d like to use and create room on the shelves for my next market outing, which in the summer can be every day. These delicious fritters were the result of fridge clean-up. I had a few florets of white, purple and orange cauliflower that I used as crudites (hence the... View Article

Saffron roasted cauliflower and potato salad

June 30, 2017

Roasting cauliflower completely changes its flavour profile, bringing out caramelized, sweet and deep flavour. For this roast I drizzled the florets with a little saffron dissolved in water to get the golden colour that you see in the image. If you don’t like the flavour of saffron this dish will not cut it for you. You can try and substitute with turmeric, curry or even a little paprika instead, or leave the cauli plain. To... View Article

Roasted cauliflower and quinoa salad

June 22, 2017

Just to vary the theme a bit from pasta and potato salads I thought I’d pull out the quinoa from the pantry and see what I can do with it. I had the Bob’s red Mill tri-coloured quinoa variety, meaning red, white and black little grains (seeds, actually) and I thought they’d make a nice background for roasted cauliflower. Since the weather improved here (not by much), lighter dishes are appropriate and this salad-like plate... View Article

Quinoa confetti with feta, tahini yogurt and pistachio yogurt

April 27, 2017

I posted recipes for cauliflower “rice” before. It’s a useful method to add cauli to various dishes without the florets dominating the shape. Today I had a white and purple cauliflower and this dish evolved from it. Once I chopped and roasted both cauli and aded them to the cooked quinoa I needed more colour so into the processor went a few stems of broccolini, chopped into rice size pieces and roasted for a few... View Article

Barley, roasted cauliflower and shitake warm salad

April 12, 2017

So I set out to make this recipe from my friend Colleen’s The Food Blog but somehow got distracted and ended up with the similar base ingredients but a different recipe. I’ll have to make Colleen’s recipe from the Moosewood Cookbook another time. I cooked the barley the day before, planning to do something with it but wasn’t sure what. Some of it went into a vegetable soup that is currently simmering on the back burner... View Article

Roasted cauliflower and chickpea salad

December 10, 2016

We are settled in our Mayan Riviera abode but I haven’t started cooking yet, not sure why. Maybe it’s working in a different kitchen not as well equipped as my own at home, or maybe it’s all the restaurants I want to try. In any event, I scheduled a few posts to be published until I get in the groove and begin to cook Mexican style here. One of the scheduled posts is this roasted... View Article

Roasted cauliflower with crispy crumbs and pine nuts

October 23, 2016

Roasting cauliflower is my favourite way of cooking it. Roasting brings out deep earthy flavours and natural sweetness that may otherwise not come forward. It’s not the only way to cook cauli, I like it pickled, steamed with a sauce, cauliflower rice, mashed and more. So many recipes, so little time. I made this bowl of cauli for lunch (we eat simply over here) and it was so good and easy, I wanted to share.... View Article

Roasted cauliflower steaks with dukkah and tahini

August 16, 2016

Cauliflower has a love-hate affair with foodies. Some love it some don’t. I am on the love-it camp and especially so when it is roasted. Roasting cauli brings out wonderful flavours, completely different than when you steam it. The cauliflower “steaks” became trendy a while back and it’s not a bad way of preparing them. You cut the cauli into thick slices through the stem and end up with beautifully shaped floral portions that you... View Article

Barley, Cauliflower and Cabbage bowl

April 15, 2016

I have been making an effort to use up all of the grains and legumes in my pantry. I am a bit of a shopping addict when it comes to foods, wanting to buy everything in sight. Just think of what I could do with this or that. So inevitably I have jars filled or half filled with barley, wheat berries, various rice grains, lentils and more. I haven’t cooked with barley in a while... View Article

Lemon roasted cauliflower

August 13, 2015

Roasting a cauliflower transforms its flavour and texture, and I am sure would convert even my friend Val to loving this veggie. The sugars in the cauli caramelize and lend a smoky-sweetness that is very enticing. Cauli comes in many colours, from white to orange to purple and green. Each has a slightly different flavour profile and unlike purple beans or purple asparagus, they keep the colour during cooking. The colourful variety makes a beautiful... View Article

Rice with sprouted lentils, roasted cauliflower and pistachios

March 16, 2015

Rice is one of the pantry staples that helps you put together a good dinner without having to run to the store. I find that people divide between those who love potatoes and those who love rice. I have my foot in both camps and have developed a decent repertoire of main course rice (or other grains) dishes for vegetarian style dinners. I started pre-soaking the rice recently after reading about it in various sources.... View Article

Roasted cauliflower with chickpeas, pine nuts and tahini sauce

February 18, 2015

A while ago I attended a special dinner at Mission Hill Winery in Kelowna. The dinner was held in their Chagall room where a long table was set with linen, flowers and crystal and dinner was served family style. The Chef served a dish of roasted cauliflower and chickpeas that was just my kind of food. I adapted it to my vegetarian cooking style omitting the prosciutto that he draped over the dish. I didn’t... View Article