Tag archive for cauliflower

A new month is upon us. March is here and there isn’t any time to look back. The days of February went flying by in a greyish blur—how did that happen? One thing I really appreciated at the beginning of February was Tina’s post on pausing for a moment. It reminded me to take stock of where I was and where I wanted to be. I have this good-intentioned list of things I want to make a priority in my day. Some days it is harder than others to focus on those things. But taking the time to acknowledge that I may have slipped on some of those items is an act of faith that I can right that wrong. And that if those things are still a priority, I can bring them back into focus. I’m kind of loving that idea of restarting with each month.

Cooking gives me a similar opportunity to restart with any meal. There is always room to keep learning and reworking ideas with my next meal no more than a few hours off. Things don’t have to stay the same. Which brings me to the cauliflower…

I’ve been stuck in a bit of a cauliflower rut. Don’t get me wrong, it’s been a tasty place to be and I’ve been quite happy here! For me, cauliflower has been a surprise vegetable. For many years, I just ignored it, thinking I had no real interest in it. But all of that changed when I figured out that tossing the florets in a little olive oil and salt, plus a hot oven, created something entirely different. Given over to the high heat, the cauliflower sizzles and spits and in short order develops a golden crunch that is like nothing that ever came out of the steamer. Prepared this way, I think I could eat cauliflower for days.

But back to the preparation of the cauliflower, I was reading a recipe for a salad—a hearty dish that seemed like it would be a perfect one-dish meal—when the listed method stopped me in my tracks. Cauliflower, in a skillet—no more need for a roasting pan or high heat oven. I couldn’t wait to try it out. And just like that, I was starting fresh. There is still hope…

This salad’s bright lemony dressing revives my taste buds while I await the arrival of some fresh spring produce. It sits amazingly well, so packing it up for a little al fresco lunch is a great idea. And leftovers are still delicious the next day. I’m big on the idea of a one-bowl lunch, so the addition of a fried or poached eggs really fills out the meal for me.

Warm cauliflower salad

Adapted from Bon Appétit’s recipe here

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¼ cup Pardina lentils, sorted and rinsed
1 tablespoon mayonnaise
1 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
4 tablespoons olive oil, divided
½ head cauliflower, divided into florets
7 oz. gigante or butter beans, about ½ can, rinsed and drained
¹⁄3 cup flat Italian parsley leaves, washed
1 tablespoon French tarragon, finely chopped
2 eggs, cooked to your preference

Place lentils in a small pot and cover generously with water. Season with salt. Bring water to a boil, then turn the heat to medium. Let lentils simmer until just tender, about 20 minutes. Drain lentils and rinse in cold water. Set aside.

To make dressing, combine mayonnaise, lemon zest and juice, white wine vinegar, Dijon mustard and 3 tablespoons olive oil. Whisk to combine. Add salt and pepper to taste. Set aside.

Heat remaining tablespoon of olive oil in a medium skillet over medium-high heat. Add cauliflower florets and cook until they begin to brown, about 6 minutes. Add a tablespoon or two of water to the pan, cover with a lid and allow to steam for 2 minutes.

Place cauliflower, beans, lentils, parsley and tarragon in a bowl. Toss gently with dressing to coat and add more salt and pepper, if needed. Garnish with a little parsley and top with a warm egg, if desired.

Lately, I don’t quite know what season it is. The weather will look promising, with slightly warm temperatures and the small promise of sunshine, only to turn flighty and snow a day or two later. In this kind of weather, I need soup. When I’m not sure what to expect, soup seems like a good solution!

I have my standard soups, ones that I can make without thinking or looking at a recipe. They are the ones that I count on week to week. Then there are the clean-up soups, the ones that I make when I need to use something up. Sometimes there is a recipe, other times it is more of a frantic need to use something up before it goes to waste. Last week it was a small basket of potatoes, sending out spindly sprouts. So into the pot they go, with a little of whatever else I might find that sounds complimentary.

But sometimes, I want a soup that I don’t want think about. I don’t want to worry if the flavor of the spices is balanced against the vegetables I’ve already added. These soups are a little fancier than what I make every day – maybe they have toppings or additions, or better yet, dumplings!

Doesn’t everyone have a favorite food memory involving dumplings? I don’t exactly remember what kind of soup my mom would make with her dumplings, but I do remember the dumplings – the soft, steamy dollops of dough, one per bowl for Tina and I. I’m pretty sure we’d both eat around them, slurping up the soup, savoring the dumpling for the very last. Tina always was a better hold out for her favorite part of the meal, so I’m quite sure her bowl would have been perfectly clean except for the dumpling. I never had that much resolve. And while I would make efforts to save my favorite bits for last, I know I would have dug into my dumpling long before Tina.

I can’t quite say when the last time I had a dumpling was, but when I found this recipe with cauliflower and dumplings, I was already on my way to the stove! There is always a head of cauliflower buried somewhere in my fridge. And everything else in this recipe is pretty standard. But what I loved most was the dumplings – they were tiny, almost like little spaetzle. Irresistible!

This soup comes together quickly and the tiny dumplings cook in a flash, perfect for a weeknight meal. And while I think you could likely swap vegetables for what you have on hand, the cauliflower as the main element is delicious! And the paprika adds a delicious warm flavor to everything. Just don’t wait too long to try it!

Karfiolleves, or Paprika-Spiced Cauliflower Soup

From Andrea Németh’s recipe in Saveur

Serves 4

1/3 cup flour
½ tsp. salt
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1 egg
1 ½ tbsp. Hungarian hot paprika
1 large yellow onion, finely chopped
6 cups vegetable stock
1 small head cauliflower, large stem removed, cut into bite-size florets
1 medium carrot, peeled and finely chopped

Salt and freshly ground black pepper, to taste
1 small bunch flat-leaf parsley, stemmed and finely chopped

1. To make the dumplings: In a bowl, mix the flour and salt, then add 2 tablespoons butter. Use your fingers to rub the butter into flour until pea-size crumbles form. Gently whisk the egg and stir it into the flour mixture until a dough forms. Pop this mixture into the refrigerator until ready to use.

2. Heat remaining 4 tablespoons of butter in a large saucepan over medium-high heat. Add paprika and onion, and stir, cooking them until soft, about 5 minutes. Add vegetable stock, cauliflower and carrot. Season with salt and pepper and bring to a boil. Reduce heat to medium, and cook for about 15 minutes, or until the vegetables are tender.

3. To make the dumplings, use a ½-tsp. measuring spoon to portion out the dough. Drop all of the dumpling dough into simmering soup and cook, stirring gently, until the dumplings are cooked through, about 3 minutes.

4. To serve, ladle soup and dumplings into serving bowls, and garnish with parsley.