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Cauliflower cranberry salad
Creamy cauliflower soup
Sweet-and-sour cauliflower
Combine 4½ cups thinly sliced CAULIFLOWER with ½ cup finely chopped RED ONION, 1 cup PARSLEY LEAVES, and ⅓ cup DRIED CRANBERRIES. Whisk 1 Tbsp. each GRAINY MUSTARD and ORANGE JUICE, 1 finely chopped clove GARLIC, 1 tsp. ORANGE ZEST, and 6 Tbsp. OLIVE OIL. Season with SALT and PEPPER. Toss the cauliflower mixture with the dressing. Marinate for 20 minutes. Serve with roasted meat, such as PORK TENDERLOIN. SERVES 4
Cook 1 cup chopped YELLOW ONION, 2 finely chopped cloves GARLIC, and 1 Tbsp. THYME in 3 Tbsp. BUTTER until tender. Add 10 cups CAULIFLOWER FLORETS and SALT and PEPPER. Cook, covered, until the cauliflower is tender. Add 4 cups LOW-SODIUM CHICKEN BROTH and cook for 20 minutes. Add ½ cup HEAVY CREAM and cook for 5 minutes. Transfer to a blender and puree until smooth. Garnish with CHIVES and BACON. SERVES 4
Cook 1 chopped YELLOW ONION and 2 finely chopped cloves GARLIC in 2 Tbsp. OLIVE OIL with a pinch of SALT until tender. Add one 28-ounce can DICED TOMATOES, ½ cup RAISINS, ¼ cup SHERRY VINEGAR, and 2 Tbsp. SUGAR. Cook for 5 minutes. Add 5 cups CAULIFLOWER FLORETS and SALT and PEPPER. Cook until tender, about 10 minutes. Serve over COUSCOUS with chopped PARSLEY.
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Cauliflower pizza
Quick red cauliflower curry
Cook 1 thinly sliced YELLOW ONION in 2 tsp. OLIVE OIL until golden brown. Stir in 2 cups thinly sliced CAULIFLOWER, ½ tsp. chopped THYME, a pinch of CHILI FLAKES, and SALT and PEPPER. On a rimmed baking sheet, top one 10-inch round refrigerated PIZZA DOUGH with 1 cup shredded MOZZARELLA, the cauliflower mixture, and 2 Tbsp. grated PARMESAN. Bake at 450° F until the cheese is bubbling, 20 to 25 minutes. SERVES 4
Cook 1 cup chopped YELLOW ONION in 1 Tbsp. CANOLA OIL until tender. Add ¼ cup THAI RED CURRY PASTE, season with SALT and PEPPER, then cook until fragrant. Stir in 4 cups CAULIFLOWER FLORETS, 2 peeled and chopped medium SWEET POTATOES, and 1½ cups each UNSWEETENED COCONUT MILK and CHICKEN BROTH. Simmer until tender, 20 minutes. Stir in 1 cup FROZEN PEAS and season. Serve with cooked JASMINE RICE. SERVES 4
FEBRUARY 2016
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REALSIMPLE.COM
Whole roasted cauliflower with harissa yogurt Combine 1 cup PLAIN FULL-FAT GREEK YOGURT, 2 tsp. HARISSA, 1 finely chopped clove GARLIC, and ½ tsp. LIME ZEST; season with SALT and PEPPER. Trim the leaves from 1 medium CAULIFLOWER. Rub the cauliflower with OLIVE OIL, SALT, and PEPPER. Roast at 400° F until tender, 1 hour. Sprinkle with chopped CILANTRO. Slice or break into pieces and serve with the harissa yogurt. SERVES 4 TO 8
