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Cauliflower- storage tips and recipes

Cauliflower

Cauliflower will keep for up to five days if stored in the crisper section of the refrigerator. Store it in an

open or perforated plastic bag. Keep the head stem-side up to prevent moisture from collecting on it.

For the best flavor, cauliflower should be eaten as soon as possible.

 

To prepare, soak head in cold, salted water for a few minutes and then rinse. Remove tough outer

leaves and cut out core for even cooking.  The head can be left whole or cut into pieces. Try roasting it

for a nutty flavor.  The purple tinge around the edges of some heads comes from anthocyanins (extra

vitamins!) and develops as the heads are exposed to sunlight.  It does not affect the flavor.

 

Cheddar cauliflower is an orange version of the standard cauliflower that was first discovered in Canada

in 1970. Over the years, it was crossed with a white variety to create a delicious, high vitamin content

cauliflower. The curds contain approximately 25 times more beta carotene (Vitamin A) than white

cauliflower and it is creamier than the white variety making it easy to serve mashed.

 

 

Cauliflower Fromage

30 min | 15 min prep SERVES 4 -6

 

• 1 medium cauliflower

• 1/2 cup butter

• 2 cloves garlic, crushed

• 1/2 cup dry breadcrumbs

• 2 pinch pepper

• 2 pinch nutmeg

• 1 cup shredded Swiss or cheddar cheese

 

1. Preheat oven to 400. Butter a shallow baking dish (8&quot; dish will do).

2. Break cauliflower into bite size pieces and boil for about 10 minutes or until only slightly firm. Drain

and rinse under cold water.

3. Prepare the sauce by melting butter in a small saucepan.

4. Add garlic&amp; cook over med-low heat, stirring often, for 2 minutes.

5. Stir in breadcrumbs, pepper and nutmeg. Stir constantly until mixture thickens, about 3 minutes.

6. Spoon over cauliflower. Sprinkle with cheese. Bake in preheated oven for 15 minutes or til cheese is

melted and bubbly.

 

 

Sauteed Braised Cauliflower from The Victory Garden Cookbook, Marian Morash

Slice or dice cauliflower, or cut into 1/4-1/2- inch flowerets. Melt a combination of butter and oil (or

either one) and toss cauliflower in it until coated. Cover pan, reduce heat to low, and cook for 3-5

minutes, stirring occasionally. Sprinkle with herbs and additional butter, if desired, and serve.

 

With Tomatoes: To larger flowerets, add your favorite tomato sauce or peeled, seeded and chopped

tomatoes combined with fresh herbs such as basil. Cover and simmer as above until flowerets are barely

tender.

In Vinegar: Saute in oil with garlic, add some red or white wine vinegar, then cover and cook until

cauliflower is tender.

With Peppers: Toss the cauliflower in butter or oil with strips of red and green pepper. Cover, and cook

until tender.

With Olives: Add black olives or large green olives stuffed with pimiento.

With Cream: Toss cauliflower in butter and coat with heavy cream. Cover pan and cook until cauliflower

is tender. Uncover, and reduce cream so it just coats the cauliflower. Sprinkle with lemon juice; season

with salt and pepper.

With Nuts: Saute cauliflower in butter, cover pan, and braise until barely tender. Uncover, add toasted

almonds, walnuts, or pistachio nuts, saute over high heat for 1 minute.

 

 

Cauliflower Salad                          Submitted by Angelina Pease, CSA Member

(10 - 12 servings)

 

1 small head of cauliflower

2 Tbsp Vinegar

3-4 cloves garlic, minced

2 Tbsp each freshly snipped parsley and chives

1/2 cup chopped pecans

Salt and pepper to taste

1 Tbsp olive oil (for sauteing)

1 pint cherry tomatoes

4 Tbsp olive oil (for dressing)

 

Lightly steam cauliflower florets.  Meanwhile, saute garlic and pecans in 1 Tbsp. olive oil over very low

heat until slightly brown.  Mix with remaining oils, vinegar, and seasonings.  In a large bowl, mix

vegetables together and toss with garlic-pecan mixture.  Add salt and pepper to taste.  Flavor is

enhanced the longer this salad sits.  This can also be served on a bed of lettuce.

 

 

California Grilled Veggie Sandwich                                           Submitted By: Heather Johnson to Allrecipes

Prep Time: 30 Minutes         Cook Time: 20 Minutes        Ready In: 50 Minutes

INGREDIENTS:

 

1/4 cup mayonnaise

3 cloves garlic, minced

1 tablespoon lemon juice

1/8 cup olive oil

1 cup sliced red bell peppers

1 small zucchini, sliced

1 red onion, sliced

1 small yellow squash, sliced

2 (4-x6- inch) focaccia bread pieces, split horizontally

1/2 cup crumbled feta cheese

 

DIRECTIONS:

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

2. Preheat the grill for high heat.

3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini

closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3

minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill,

and set aside.

4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta

cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread,

and slightly melt the cheese. Watch carefully so the bottoms don&#39;t burn. Remove from grill, and layer

with the vegetables. Enjoy as open faced grilled sandwiches.

 

Balsamic &amp; Parmesan Roasted Cauliflower                  From EatingWell:  January/February 2008

Ingredients

 

• 8 cups 1-inch- thick slices cauliflower florets, (about 1 large head; see Tip)

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon dried marjoram

• 1/4 teaspoon salt

• Freshly ground pepper to taste

• 2 tablespoons balsamic vinegar

• 1/2 cup finely shredded Parmesan cheese

 

Preparation

1. Preheat oven to 450°F.

2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking

sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower

with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any

moisture has evaporated, 5 to 10 minutes more.

 

•Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem.

With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular

motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.

 

 

Cauliflower Radish Salad          

Submitted By: Janice Maynard to AllRecipes.com

Prep Time: 15 Minutes          Ready In: 15 Minutes

Servings: 8

 

INGREDIENTS:

4 cups cauliflowerets

1/2 cup sliced green onions

1 (8 ounce) can sliced water chestnuts,

drained and halved

2/3 cup reduced-fat mayonnaise    

2 tablespoons lemon juice

2 tablespoons dry ranch salad dressing mix

1 cup thinly sliced radishes

 

DIRECTIONS:

1. In a bowl, combine the cauliflower, onions and water chestnuts. In a small bowl, combine the

mayonnaise, lemon juice and salad dressing mix. Pour over vegetables; toss to coat. Cover and

chill for at least 2 hours. Just before serving, stir in radishes.

 

 

Creamy Mashed Cauliflower

From EatingWell: February/March 2005, The EatingWell Diabetes Cookbook (2005)

4 servings, 3/4 cup each | Active Time: 15 minutes | Total Time: 30 minutes

 

Ingredients

 8 cups bite-size cauliflower florets (about 1 head)

 4 cloves garlic, crushed and peeled

 1/3 cup nonfat buttermilk (see Tip)

 4 teaspoons extra-virgin olive oil, divided

 1 teaspoon butter

 1/2 teaspoon salt

 Freshly ground pepper to taste

 Snipped fresh chives for garnish

Preparation

1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until

very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl

with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)

2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil,

butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to

a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired.

Serve hot.

 Tip: No buttermilk? You can use buttermilk powder prepared according to package directions.

Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk

This entry is related to the following products. Click on any of them for more information.
Radish, Cauliflower, Zucchini, Cherry Tomatoes, Bread,
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