web analytics

Archive | cauliflower RSS feed for this section

whole roasted cauliflower with a parsley sauce

whole roasted cauliflowerDo you remember eating cauliflower when you were a kid?  I do.  My favorite was smothered in my mom’s homemade cheddar cheese sauce.  Come to think of it, I don’t think I really liked cauliflower; I loved the cheese sauce!  Fast forward to my adult years and I have served cauliflower many ways and fondly enough, not smothered in cheese sauce.  I’ve roasted cauliflower pieces but never a whole roasted cauliflower – well, come to think of it, not strictly true.  Back in 2009 I baked a whole Romanesco cauliflower in a tomato sauce and that was a big hit.  Continue Reading →

macaroni and cheese – with a slight twist

macaroni and cheeseI grew up on macaroni and cheese both in the homemade version and the boxed one. Both are comfort foods but it’s been years since I had the boxed one.  Every cook has their own version but is it possible to improve on a classic dish?  At first thought, no way, but after considering the additions I am about to share with you, you might think otherwise.  Continue Reading →

Fried Cauliflower Rice

fried cauliflower riceCauliflower rice?  Ok, well of course it isn’t rice but for those trying to cut back on carbohydrates, try this recipe.  Local cauliflower is now showing up in the grocery shops and boy do they look good!  Cauliflower rice has been hitting the cyber world for over a year now and all you have to do is google it to see how popular it has become.  Any way you dress it up, cauliflower rice is delicious even with simple ingredients such as butter, salt and pepper.

Continue Reading →

Cauliflower Breadsticks

cauliflower breadsticks by The Culinary ChaseI’m a big cauliflower fan but I wasn’t always…I didn’t dislike it I just wasn’t enamored with it.  As a kid and young adult cauliflower in my world was served with a cheese sauce.  Don’t get me wrong, I loved the combination but I always felt that the cauliflower on its own was oh so bland.  It wasn’t until I was much older that I started experimenting with herbs and spices and realized that cooking techniques could really enhance its natural flavor.  One of my favorite and quick ways to serve cauliflower is to cut into smaller pieces (florets), toss with a splash of olive oil, sprinkle with ground cumin, salt and pepper and pop into the oven for 20 minutes.  Anyone I’ve served this to (sometimes right from the baking tray) say they loved it and never thought to use cumin (one of my all-time favorite spices).

A friend of ours is gluten intolerant and before meeting Russ I have to admit I was gluten-insensitive…it had never crossed my mind just what the term meant or the ramifications.  We eat bread, pasta, crackers, cookies without a worry.  I’m so new to this burgeoning gluten-free world that I am amazed as to what’s on the shelves for gluten-free products.  Baking gluten-free is one area I have yet to figure out…a few failed attempts and containers of rice flour, gluten free flour, almond flour sit awaiting the next attempt.   Cauliflower breadsticks was an easier task and I was hoping the mixture would hold together.  The result surprised me.  I will definitely make these again!

Makes 20 pieces
1 large cauliflower head (at least 6-inches wide), washed and cut into chunks
2 eggs, lightly beaten
1/4 cup aged cheddar cheese, grated
1/4 cup Parmesan, grated
1 tablespoon Italian herb seasoning
1 to 2 cloves of garlic, minced
puttanesca or marinara sauce for dipping (optional but highly recommended!)

cauliflower breadstick ingredients by The Culinary Chase

      1. Preheat oven to 450f.
      2. Microwave cauliflower 5 minutes or until soft. Allow to cool. Place cauliflower in the middle of a clean tea towel and fold up sides. Over a sink, squeeze and twist tea towel to release cauliflower juices. Do this until little or no juice comes out. Wringing the cauliflower in the tea towel will break up the pieces. Place in a bowl and top with cheese, Italian herb seasoning, garlic – mix until combined. Do a taste test here and adjust seasonings. Add eggs and combine.
        cauliflower breadstick Collage
      3. On a parchment-lined baking tray place cauliflower mixture.  Form a rectangle and press the mixture to about 1/2-inch thick and bake 20 to 25 minutes or until golden brown.
      4. Sprinkle more cheese on top and bake until melted.  Remove, cut into serving pieces and serve.

cauliflower breadstick by The Culinary ChaseThe Culinary Chase’s Note: Experiment with other seasoning such as dried tarragon, thyme, cumin etc.  Enjoy!

Roasted Cauliflower with Linguine

roasted cauliflower with linguineIt seems like a such long time since we last had linguine.  The cauliflower in the fridge had been carefully selected for another dish but I wasn’t in the mood and decided last minute to make this.  I always have a bottle of capers and anchovies in the fridge so all that was needed was a bit of spice.  Dried chili pepper flakes are a perfect companion for this recipe.   Capers are an often overlooked garnish, but they make a tasty addition to Italian dishes of all types – used as a seasoning in pasta and salads.  Capers are a good source of protein, fiber and iron.  Cauliflower is an excellent source of vitamin C as well as a good source for folate, vitamin K and dietary fiber.  An easy vegetarian meal to throw together in 30 minutes.

Serves 4
small head of cauliflower, trimmed & cut into florets
olive oil
2 tablespoons capers
4 anchovy fillets, minced
2 cloves garlic, chopped
1 to 2 teaspoons chili pepper flakes (or more if you like it hot)
1/2 cup parsley, chopped
500g linguine

Preheat oven to 400f. In a bowl, toss the cauliflower florets with olive oil, sea salt and freshly ground black pepper. Place on a baking sheet and cook 10 to 15 minutes or until cauliflower is al dente and bits of brown starting to show. Remove from oven and set aside. Cook pasta according to packet instructions. While pasta is cooking, in a large sauté pan add 2 tablespoons of olive oil over medium heat. Add anchovies and allow to dissolve in the oil then add garlic and chili flakes. Sauté until fragrant – keep an eye on this to make sure garlic does not brown. Remove from heat and add cauliflower, toss to combine.

When pasta is cooked, drain all but half a cup of the liquid. You may need to add this liquid to the pasta. Place sauté pan with cauliflower over medium heat and add drained linguine. Toss to combine and add pasta water if it looks a bit dry. Season and finish off with a splash of olive oil. Serve immediately.

The Culinary Chase’s Note: Adjust ingredients accordingly…I love the flavor of anchovies so I end up using more in this recipe as well as a bit more chili pepper flakes for a bit of heat. Enjoy!