recipes

Warm Cauliflower Dip

Warm Cauliflower Dip

Portions:4
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Ingrediënten

  • 8 oz bacon
  • 2 cups cauliflower florets
  • 6 oz grated white cheddar cheese
  • 1 tsp. cornstarch
  • ¼ tsp. garlic powder
  • Pinch of Cayenne
  • Salt and pepper

Instructies

  • Cook the bacon over medium-high heat in a pan for 8 to 10 minutes or until crisp.
  • Remove bacon with a slotted spoon and drain on a plate lined with paper towels.
  • Set aside.
  • Bring salter water to a boil in a medium saucepan.
  • Add the cauliflower and cook for 10 minutes or until tender.
  • Drain, reserving ½ cup of the cooking liquid.
  • Set aside.
  • Preheat the over broiler.
  • Puree the cauliflower puree in a blender or food processor with the reserved cooking liquid.
  • Add half the cheese and bacon bits.
  • Stir in cornstarch, garlic powder, cayennepepper, salt and pepper.
  • Mix and transfer the material in an ovenproff dish.
  • Sprinkle with remaining cheese.
  • Broil until the dish is heated through and cheese is golden and bubbly.

Notes / Tips / Wine Advice:

Serve with vegetables, crostini or tortillas.
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Recipe Category Appetizer / Pork

Moroccan Cauliflower Caviar

Moroccan Cauliflower Caviar

Portions:6
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Ingrediënten

  • 1 cauliflower
  • 2 cloves garlic
  • 3 tbsp. olive oil
  • 1 tsp. cumin
  • 1 tsp. paprika
  • Salt and pepper
  • 1 tbsp. chopped coriander
  • 1 lemon

Instructies

  • Remove the green leaves that surround the cauliflower.
  • Cut into florets, wash and cook them in salted water for 15 to 20 min.
  • Insert a knife in the cauliflower florets to verify they are tender.
  • Drain.
  • In a skillet, heat olive oil, add the cauliflower florets, crushed garlic, spices and coriander.
  • Mix together, mashing the cauliflower with a fork.
  • Cook for about 10 minutes.
  • Add lemon juice.

Notes / Tips / Wine Advice:

Served warm or at temperature, it is finger licking good!
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Recipe Category Appetizer
Country Moroccan
Diets Vegetarian

Cauliflower Fiesta Layer Dip

Cauliflower Fiesta Layer Dip

Keeps up to 5 days in the fridge, but the cauliflower will release water, so it won’t look as pretty. For a party, I suggest you make the dip on the same day, but if there is any left, it keeps well and is an excellent lunch or snack.
Portions:12
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Ingrediënten

  • ½ cauliflower cut into in large bunches
  • 1 tsp. chili powder
  • ½ tsp. ground turmeric
  • 2 cups sour cream
  • 2 cups salsa
  • 5 oz grated cheddar cheese
  • 2 green onions thinly sliced
  • ¼ cup olives optional, coarsely chopped

Instructies

  • In a food processor, add the cauliflower with the chili powder and turmeric.
  • Pulse a few seconds to break the cauliflower into fine crumbs.
  • Remove the blade to be able to mix the rest with a spoon.
  • Add the sour cream.
  • Transfer to an 8 inch square pan and spread well.
  • Spread the salsa over the cauliflower mixture, sprinkle with grated cheese, green onions and olives.

Notes / Tips / Wine Advice:

Keep cool until ready to serve with raw vegetables, crackers or corn chips.
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Recipe Category Appetizer
Diets Vegetarian

Roasted Cauliflower Dip

Roasted Cauliflower Dip

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Ingrediënten

  • ¾ cup plain yogurt
  • ¼ cup olive oil
  • 1 tsp. curry powder
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • ¼ tsp. ground ginger
  • 1 cauliflower into florets (about 2 pounds)
  • 1 large onion cut into eight
  • 3 cloves garlic
  • 1 tbsp. lemon juice
  • 3 tbsp. of chopped fresh cilantro
  • Salt and freshly ground black pepper

Instructies

  • In a large bowl, mix 1/3 cup yogurt, oil, curry powder, cumin, coriander and ginger.
  • Add the cauliflower, onion and garlic and stir to coat well.
  • Spread the cauliflower mixture on a large baking sheet lined with parchment paper.
  • Roast in preheated oven at 400°F for about 40 minutes or until the cauliflower is tender and golden (stir occasionally).
  • Cool.
  • In a food processor or blender, puree the cauliflower, the remaining yogurt and mashed lemon juice, leaving a few pieces.
  • Stir in cilantro.
  • Salt and pepper.

Notes / Tips / Wine Advice:

Makes about 3 cups of dip.
The dip will keep for up to 2 days in the refrigerator.
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Recipe Category Appetizer
Diets Vegetarian

Cauliflower Salad with Chickpeas, Feta Cheese and Lemon Garlic Dressing

Cauliflower Salad with Chickpeas, Feta Cheese and Lemon Garlic Dressing

Did you know that feta cheese is one of the most produced cheeses in the world, after cheddar cheese? Greek feta cheese has the distinction of being made from a sheep’s milk. We recognize Greek feta cheese by its whiter color and saltier taste. Bulgarian feta cheese is creamier.
Portions:6
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Ingrediënten

For the dressing:

  • 6 tbsp. olive oil
  • ¼ cup lemon juice
  • Zest of 1 lemon
  • 1 tbsp. oregano
  • ½ tsp. mint
  • ¼ tsp. pepper
  • Salt to taste
  • 2 cloves garlic crushed

For the salad:

  • 2 cups cooked chickpeas
  • 1 medium cauliflower into bite-size pieces
  • 1 red pepper diced
  • 30 cherry tomatoes halved
  • 1 ½ cup feta cheese

Instructies

  • In a bowl, combine all dressing ingredients and set aside.
  • In a large bowl, combine all salad ingredients.
  • Add dressing and mix gently.
  • Refrigerate at least 4 hours and bring to room temperature 30 minutes before serving.
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Recipe Category Cheese / Salad

Black Olive, Potato And Cauliflower Salad

Black Olive, Potato And Cauliflower Salad

Portions:4
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Ingrediënten

  • ½ cauliflower
  • 4 potatoes
  • 2 green onions
  • 4 oz Greek black olives
  • 6 tbsp. fruity olive oil
  • 2 tbsp. red wine vinegar
  • 1 tbsp. Dijon mustard
  • 1 tsp. grainy mustard
  • Salt and pepper

Instructies

  • Wash the cauliflower and cut into florets.
  • Peel, wash and cut the potatoes into cubes.
  • Heat two pots of salted water.
  • Once the water boils, plunge the cauliflower in the first pot and the potatoes in the second.
  • Cook the cauliflower for 15 minutes and the potatoes for 20 minutes.
  • Once cooked, drain and let cool.
  • Wash and chop the green onions.
  • In a bowl, combine mustard and vinegar, stir, then slowly add the oil, stirring vigorously with a small whisk or fork.
  • Add vegetables, black olives, onion, salt and pepper and mix gently.

Notes / Tips / Wine Advice:

erve immediately.
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Recipe Category Salad

Cauliflower ‘Potato’ Salad

Cauliflower ‘Potato’ Salad

An intriguing recipe that will immediately win your heart! I even think I can say that I now prefer this to traditional potato salad!
Portions:6
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Ingrediënten

  • large cauliflower into florets
  • 4 hard-boiled eggs diced
  • ¾ cup cooked ham diced
  • 1 carrot grated
  • 4 green onions thinly sliced
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup sweet relish
  • 1 tbsp. Dijon mustard
  • Chopped parsley to serve
  • Salt and pepper to taste

Instructies

  • Bring a large pot of salted water to a boil and add the cauliflower.
  • Cook until al dente, about 6 minutes.
  • Drain and cool.
  • In a bowl, combine all ingredients, season and stir gently.
  • Refrigerate at least 30 minutes before serving.
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Recipe Category Salad

Parmesan Cauliflower Salad

Parmesan Cauliflower Salad

Portions:4
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Ingrediënten

  • 3 cups cauliflower into small florets
  • 1 lemon juice and zest
  • 6 tbsp. olive oil
  • ½ tsp. crushed fennel seeds
  • 12 grape tomatoes halved
  • 2 green onions thinly sliced
  • Fresh basil leaves shredded by hand to taste
  • 3 tbsp. toasted pine nuts
  • Salt and pepper to taste
  • Shavings of Parmesan cheese to taste

Instructies

  • In salted boiling water, blanch the cauliflower for 2 minutes.
  • Drain, pat dry and add to a serving bowl.
  • Add all ingredients except for the cheese.
  • Season and mix.
  • Sprinkle with Parmesan shavings.

Notes / Tips / Wine Advice:

You can add some arugula before tossing.
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Recipe Category Cheese / Salad

Marinated Cauliflower Salad With Lemony Pesto

Marinated Cauliflower Salad With Lemony Pesto

People in a hurry can use commercial pesto to make this salad. It can easily become a main course if one doubles the amount of legumes. Add artichoke hearts to this salad make it fancier.
Portions:8
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Ingrediënten

  • 1 large about 1 lb cauliflower, into small florets
  • 3 carrots julienned
  • 1 red pepper into strips
  • 1 19 oz can or 2 cups of cooked Lima beans drained
  • Lemon pesto
  • 1 cup fresh basil
  • ¼ cup pine nuts
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • ½ tsp. lemon zest
  • 1 clove garlic
  • Salt and pepper to taste

Instructies

  • Blanch the cauliflower and carrots by boiling or steaming for 5 minutes and then plunging them into ice water.
  • Drain.
  • Place vegetables (cauliflower, carrots, peppers) and beans in a salad bowl.
  • In a blender or food processor, mix together the remaining ingredients of lemon pesto until smooth.
  • Pour into the salad bowl and mix well.
  • Refrigerate several hours.
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Recipe Category Salad

Curried Couscous, Cauliflower And Chickpea Salad

Curried Couscous, Cauliflower And Chickpea Salad

Perfect to serve with grilled sausage and chicken or simply as a main dish, this salad will not leave you uninterested! Full of textures, flavors and colors, this refreshing and exotic combination will surely become a favorite.
Portions:6
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Ingrediënten

  • 2 cups couscous you can substitute quinoa
  • 2 ½ cups boiling water
  • 3 tbsp. of extra virgin olive oil
  • ½ tsp. salt
  • 1 can of chickpeas rinsed, drained
  • 2 cups cauliflower into small florets
  • 2 tsp. sweet curry powder
  • ½ tsp. Hungarian paprika
  • ½ tsp. turmeric
  • ½ cup raisins
  • 1 cup boiling water
  • ¾ cup toasted sliced almonds
  • 1 apple diced
  • 2 cups watercress
  • 1 bunch chopped fresh mint
  • Salt and pepper to taste
  • Dressing
  • Juice of one orange
  • Juice of one lemon
  • ⅓ cup extra virgin olive oil
  • Zest of one lemon about 1 tbsp.
  • Salt and pepper to taste

Instructies

  • Rehydrate the raisins with a cup of hot water.
  • Meanwhile, in a large bowl, add the couscous and cover with boiling water along with 1 tbsp.
  • of oil and 1/2 tsp.
  • of salt.
  • Cover with plastic wrap and let rest for 20 minutes.
  • Over high heat in a skillet, toast the cauliflower florets and chickpeas in 2 tbsp.
  • of olive oil for about 5 minutes, stirring.
  • Once the color is equal on all sides, add the spices (curry, paprika and turmeric), reduce heat and cook for 5 minutes.
  • Season and remove from heat.
  • Then, with a fork, fluff the cooked couscous.
  • Add the dressing and mix well.
  • Stir in the cauliflower and chickpea mixture, rehydrated raisins, almonds, mint and diced apple.
  • Stir well.
  • Add the watercress to the very end and serve.
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Recipe Category Salad

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