Sausage-Spiced Cauliflower Steaks
A quick spice blend of roasted fennel seeds, black pepper, and orange zest lend a sausage-like flavor to these roasted cauliflower steaks—without the meat. Browning the cauliflower before adding the toppings and melting the cheese ensures a tender, sweet, and nutty bite. Be sure to flip the cauliflower during roasting to ensure there are plenty of caramelized florets under the marinara and melty cheese. Use leftover cauliflower florets for soups and stews or in a fresh winter salad.
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Three-Cheese Cauliflower Gratin
If there’s a better way to eat cauliflower than this gratin from Blacklock, we have yet to come across it. A powerhouse of English cheeses—Montgomery’s crumbly and nutty cheddar; Ogleshield, a washed-rind Jersey cow milk cheese; and buttery, blue-veined Colston Bassett Stilton—blankets cauliflower florets in a béchamel.
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Cauliflower Tinga Tacos
“Mushrooms and eggplant are the most frequent vegetable substitutes for meat, but I prefer roasted cauliflower for a saucy dish like this one. It takes on the flavor of the spiced tomato sauce while maintaining its delicious bite. (Mushrooms and eggplant tend to get mushy.) If you want a smokier, spicier sauce, you can add a canned chipotle in adobo sauce to the mix.” Reprinted with permission from Short Stack Editions Vol. 31: Cauliflower, by Kristin Donnelly (shortstackeditions.com).
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Cauliflower Korma with Blackened Raisins
Meera Sodha, author of Fresh India, adds ground almonds to her version of this yogurt-based curry, then folds in nutty roasted cauliflower. Toasting the almonds and the raisin garnish adds a striking smokiness and texture to the finished dish.
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Cauliflower Curry
This coconut-infused curry tastes fresh yet the flavors keep descending. And it’s endlessly variable: swap in green beans, eggplant, carrots, potatoes or a mix for the cauliflower.
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Indian Panfried Cauliflower
David Tanis ensures sweet and nutty cauliflower with gorgeous and delicious browning by pan-frying it. He writes, “To get sweet caramelized cauliflower, pan-fried is the way to go. Some cooks make this dish with grated cauliflower, but I prefer to make irregular thin slices, which brown beautifully. Make it as spicy as you wish.”
Excerpted from David Tanis Market Cooking by David Tanis (Artisan Books). Copyright © 2017.
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