Using cauliflower in the kitchen

I am not the biggest vegetable eater. That doesn’t stop me from looking for good vegetable recipes. I was going over my list and noticed a vegetable that I haven’t written about. Today is a great day to remedy this.

When you see a cauliflower in the store, the first thing you notice is the white large rounded “head”. These recipes call for the cauliflower to be broken into florets. You can buy the cauliflower already broken down into these small morsels.

I have two recipes to share with you today. The first is a twist on a seafood dish, Roasted Cauliflower Amandine. The second uses a mushroom preparation usually found in Beef Wellington, Duxelles-Crusted Cauliflower Casserole. Both are great side dishes for any meal. So, gather your ingredients, and Let’s head to the kitchen!

Roasted Cauliflower Amandine

2 heads of cauliflower, cut into florets ( about 8 cups)

1 cup sliced shallots

2 teaspoons kosher salt

6 spring fresh thyme

1 tablespoon coriander seeds, toasted and ground

Zest and juice of 2 satsumas

1/2 cup canola oil

3/4 cup butter, cubed

1/4 cup lemon juice

2 tablespoons chopped fresh parsley

2 cups almonds, sliced, lightly toasted

Preheat oven to 450℉.

On a rimmed baking sheet, combine cauliflower, shallots, salt, thyme, coriander, satsuma zest and juice, and oil. Spread evenly on baking sheet.

Roast cauliflower until fork-tender and specks of golden brown appears, 20 to 30 minutes depending on the size of the florets.

While cauliflower is roasting, make the brown buttered almonds. In a small skillet, brown butter over medium heat. Take off heat when butter is foamy and smells nutty, about 10 to 12 minutes. Slowly add the lemon juice to butter, and stir in parsley and almonds.

Pour brown butter almonds over the roasted cauliflower in a serving dish.

Duxelles-Crusted Cauliflower Casserole

7 tablespoons butter, divided

2 heads cauliflower

1 medium onion, diced

2 cloves garlic, minced

1/4 cup all-purpose flour

2 1/2 cups chicken stock

4 ounces cream cheese, softened

1/4 teaspoon Creole seasoning, or to taste

1/4 teaspoon smoked paprika, plus more to taste

Kosher salt and ground black pepper, to taste

1 1/2 cups freshly grated Pepper Jack cheese

Duxelles Crust (recipe follows)

Preheat oven to 375℉. Grease a 2-quart baking dish with 1 tablespoon butter.

Using your hands, break cauliflower into very small florets. Place florets in a steamer basket set over simmering water. Cover and steam until slightly tender, 5 to 7 minutes. Set aside.

In a large skillet, melt remaining butter over medium heat. Add onion and garlic; cook until onion is translucent, 3 to 4 minutes. Sprinkle flour over onion mixture, and stir to combine; cook for about 1 minute. Stirring constantly, pour in stock; cook, stirring occasionally, until sauce begins to thicken, 5 to 7 minutes. Add cream cheese, stirring until melted. Stir in Creole seasoning, paprika, salt and pepper. Remove from heat and set aside.

Add half of cauliflower to prepared dish. Pour in half of sauce, top with half of the cheese, and sprinkle with paprika to taste. Repeat layers once. Top with Duxelles crust.

Bake until mushroom mixture is golden and casserole is bubbly around the edges, 25 to 30 minutes. Serve hot.

Duxelles Crust

2 tablespoons butter

1/4 cup finely chopped shallots

1 clove garlic, minced

1 pound assorted mushrooms (shiitake, white button and baby portobello), trimmed and finely chopped

3/4 teaspoon coarse salt, divided

1 tablespoon finely chopped parsley

1/4 teaspoon ground black pepper

1/2 cup bread crumbs

2 tablespoons butter, melted

In a large skillet, melt butter over medium heat. Add shallots and garlic; cook, stirring frequently, until softened, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; cook, stirring occasionally, until mushrooms have softened and released their liquid, about 7 minutes. Increase heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley, pepper, and remaining 1/2 teaspoon salt. Add bread crumbs and melted butter, stirring to combine. Let cool completely.

Cauliflower has many uses. It can be used to make a carb free pizza crust, which many places use. I do remember one preparation that stands out. My wife’s nieces like to put a head of cauliflower in the pot after you boil crawfish. It absorbs all the seasoning from the water. If you like spicy foods, this one is for you.