Fresh Look: Cauliflower Like You Never Imagined
Oct 11, 2017 03:07PM ● Published by Becca Newell
It’s time to reconsider broccoli’s ugly stepsister—that’s right, cauliflower is making a comeback! While the cruciferous vegetable is often considered an uninvited dinner guest, we think it deserves to be the star of any meal. And we’ve got three mouth-watering dishes to prove it.
Look for a cauliflower head that’s firm with compact, creamy-white florets that aren’t soft or discolored. Additionally, the cauliflower should feel heavy for its size.
In addition to various carotenoids, phytonutrients, and a host of other antioxidants that can help to protect against disease, cauliflower is high in vitamin C, which studies suggest may protect against cardiovascular and eye diseases, boost the immune system, and contain cancer- and stroke-preventive properties.
(While our recipes call for cooking the cauliflower, you can gain the highest amounts of vitamin C, when you indulge in the crudité at your next function!)
Charred Cauliflower with Lemon Tahini
Cut 2 cauliflower heads into florets and toss with 1/4 cup of extra virgin olive oil, 1 tablespoon of Kosher salt, and 1/2 teaspoon of black cracked pepper. Roast cauliflower in oven at 500 degrees Fahrenheit until charred. While cauliflower is roasting, combine 16 ounces of salt-free Tahini with 16 fluid ounces of water; stir until there are no lumps. Add in 1/2 cup of lemon juice, 3 tablespoons of lemon zest, 1 1/2 tablespoons of finely minced garlic, 1/4 cup of finely minced parsley, and 1 tablespoon of salt. Toss charred cauliflower in Tahini sauce and top with chopped parsley.
- 2 Cauliflower Heads
- 1/4 Cup Extra-Virgin Olive Oil
- 1 Tbsp. Salt, preferably Kosher
- .5 tsp. Pepper, preferably Black Cracked Pepper
- 1/2 bunch Parsley, chopped
- 16 Oz. Tahini (no salt added)
- 16 Fl. Oz. Water
- 1/2 Cup Lemon Juice
- 3 Tbsp. Lemon Zest
- 1 1/2 Tbsp. Garlic, finely minced
- 1/4 Cup Parsley, finely minced
- 1 Tbsp. Salt
Combine the tahini and water and stir until there are no lumps. Add in the lemon juice, zest, garlic, and parsley. If placing the sauce in a squeeze bottle, it’s important for parsley and garlic to be finely minced, so that it does not clog the spout.
- Cut cauliflower into florets and toss with oil, salt and pepper.
- Roast in oven at 500 degrees Fahrenheit until charred.
- Toss with Tahini sauce and top with chopped parsley
Beer Battered Cauliflower with Spicy Sriracha Sauce
Mix 1 cup of cornstarch, 3/4 cup of all-purpose flour, and 3/4 teaspoon of baking powder; slowly add in 10 fluid ounces of beer. Set aside. Heat 1/2 cup of Ninja Squirrel Sriracha Hot Sauce, and 1/4 cup of honey, and heat until boiling. Remove from heat and keep warm. Cut 1 cauliflower head into florets. Heat about 2 inches-worth of canola oil in a large, heavy pan to 350 degrees Fahrenheit. Dip the cauliflower into the beer batter mix and deep fry in oil until golden brown. Toss with sauce.
- 1 Cauliflower Head, cut into florets
- 1/2 cup Sriracha Sauce, preferably Ninja Squirrel
- 1/4 cup Honey
For Beer Batter
- 1 cup Cornstarch
- 3/4 cup All-Purpose Flour
- 3/4 tsp. Baking Powder
- 10 Fl. Oz Medium-Body Beer
- Blend all dry ingredients, slowly add in beer.
- Heat sriracha sauce and honey, and heat until boiling. Remove from heat and keep warm.
- Cut cauliflower into florets.
- Heat oil in a large heavy pan to 350 degrees Fahrenheit.
- Dip the cauliflower into the batter and deep fry until golden brown.
- Toss with sauce.
Roasted Cauliflower Steak Picatta
In a skillet, heat 2 tablespoons of extra virgin olive oil. Slice 1 cauliflower head into steaks and dredge in flour, shaking off excess. Place the steak gently in the skillet and cook for about 5 minutes. Flip to cook other side. Continue to add steaks until all are cooked. Remove cauliflower from pan. Add in 2 minced garlic cloves, 1 minced shallot, and 2 tablespoons of capers. Stir for 1 minute until fragrant. Add in 2 tablespoons of white wine and reduce sauce by half. Add in 1 tablespoon of butter and the juice of 1 lemon, and stir. Top steaks with sauce and serve.
- 1 Cauliflower Head, sliced into steaks
- 1 Shallot
- 2 Garlic Cloves
- 2 Tbsp. Extra Virgin Olive Oil
- 2 Tbsp. Capers
- 2 Tbsp. White Wine
- 1 Tbsp. Butter
- 1 Lemon, halved and juiced
- 4 Tbsp. Flour
- In a skillet, heat 2 Tbsp. of oil.
- Dredge cauliflower steaks into flour and shake off excess. Place the steak gently in the skillet and cook for about 5 minutes. Flip to cook other side.
- Continue to add steaks until all are cooked. Remove cauliflower from pan.
- Add in garlic, shallots, and capers. Stir for 1 minute until fragrant.
- Add in white wine and reduce sauce by half. Add in butter and lemon juice, and stir.
- Top sauce over steaks.