TASTE: THE RISE OF CAULIFLOWER
There was a time, not so long ago, when cauliflower was one of the world's most hated vegetables. It wasn't considered a green, wasn't a carb, wasn't particularly tasty raw or steamed, and created a such a stink in the kitchen that it seemed better to just pretend it didn't exist. But somehow, despite all of these hardships, cauliflower managed to make a comeback. A serious comeback. Today, we celebrate cauliflower as if it's just come on the scene. We roast it, purée it, make soups, "rice", the list goes on. And you know what? It DESERVES all of these accolades. It's awesome! Yes, it still smells and it's still a bit of an enigma (is it a green? But it's white!), but it's versatile and can be truly delicious if you take just a little bit of time with it. Here, a few of my most recent favorite recipe finds.
CAULIFLOWER HASH BROWNS
This is the first in a few of fake-out recipes that I love: looks like a carb, acts like a carb, not a carb.
WHAT YOU NEED
*Please note that I would actually double this recipe at the very least. Especially if you're cooking for more than one person.
1/2 cauliflower
1 egg
1/4 tsp kosher salt
1/8 tsp. black pepper
1/8 tsp. garlic powder
1/2 tsp. yellow onion, minced
1 tsp. coconut oil
WHAT TO DO
• Grate the cauliflower head on a cheese grater to create cauliflower shreds or “rice."
• Combine the shredded cauliflower with minced onion, egg, salt, pepper, garlic powder, and stir to combine.
• Heat 1 tsp. coconut oil over medium-high heat.
• Add half the cauliflower mixture to the pan and gently press down with a spatula to flatten, working to keep the hash brown together as much as possible.
• Cook for 1 minute after the edges start to turn golden brown, about 3-4 minutes.
• Carefully flip over and cook an additional 3-4 minutes to let the edges brown and the cauliflower and onion cook through.
ROASTED SPICED ALMOND-Y CAULIFLOWER
SWEET, SPICY AND CRUNCHY. IT'S CAULIFLOWER ON STEROIDS.
SERVES 4
WHAT YOU NEED
1 large cauliflower, cut into inch-sized florets
1/2 teaspoon coriander seed
1/2 teaspoon ground cumin
1/2 teaspoon ground cinammon
3 tablespoons olive oil
1/2 teaspoon kosher salt
3 tablespoons sliced almonds
WHAT TO DO
• Preheat the oven to 425 degrees. With a mortar and pestle, or the flat side of a chef's knife, lightly crush the coriander seeds. Add the crushed seeds to a bowl along with the cumin, cinnamon, olive oil, and salt.
• Scatter the cauliflower florets over a rimmed baking sheet, then toss them with the oil-and-spice mixture. Roast for 15 minutes, then stir and roast for 10 more minutes. Sprinkle on the almonds and roast for another 5 to 10 minutes, or until the cauliflower and the almonds are nicely browned. Serve hot, warm, or cold.
Cauliflower “Fried Rice”
Another bait and switch recipe. This one, from Gwyneth Paltrow's GOOP detox, is one of my favorites and is super easy to make.
SERVES 2
WHAT YOU NEED
1 small head cauliflower, cleaned and broken into large florets
1 teaspoon grapeseed (or any neutral) oil
2 teaspoons toasted sesame oil
1 cup diced zucchini
2 teaspoons very finely chopped ginger
1 garlic clove, finely chopped
2 tablespoons sliced scallions, about 2 small scallions
1 packed cup cleaned and shredded kale
1 tablespoon coconut aminos
1 tablespoon wheat free tamari
WHAT TO DO
• To make cauliflower rice, pulse the cauliflower florets in a food processor about 10-15 times for 1 second each time. You want the cauliflower to look like fairly uniform pieces of couscous or quinoa.
• In a large sauté pan, heat grapeseed oil and toasted sesame oil over medium high heat. Add zucchini and a pinch of salt, and cook until beginning to brown, about 2 minutes.
• Add 2 cups pulsed cauliflower, kale, ginger, garlic and scallions, and sauté for another 2 or 3 minutes. Off the heat, add coconut aminos and tamari.
ROASTED CAULIFLOWER WITH CUMIN + CILANTRO
I love cumin and I LOVE cilantro. This recipe uses both perfectly and they really work together to bring out the nutty flavor of the cauliflower.
WHAT YOU NEED
1 head of cauliflower
3 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons lemon juice
1 teaspoon ground cumin
1 to 2 tablespoons fresh cilantro, roughly chopped, to serve
WHAT TO DO
• Preheat oven to 425˚ F. Chop the cauliflower into equally-sized florets for even cooking -- I like to cut them so that each has a flat side to lay facedown on the pan so it browns nicely.
• Toss the florets in the olive oil. Place them on baking sheet, flat side down. Season with a few good pinches of salt and black pepper to taste. Place in the preheated oven and allow to roast for about 30 minutes, or until lightly browned, turning the pan and tossing the florets after 10 and 20 minutes for even cooking.
• After about 30 minutes, the florets should be slightly caramelized. Remove them from the oven, and top with lemon juice and cumin. Return them to the oven for about 10 minutes, until just tender. Remove from the oven, sprinkle with chopped cilantro, and serve warm.
