Food Network Magazine - (02)February 2020

Garlic-Herb Mashed Caulif lower

Cook the florets from 1 large head cauliflower

in boiling salted water until tender, 10 to

12 minutes; drain. Puree in a food processor

with one 5-ounce package garlic-herb cheese

(such as Boursin); season with salt and

pepper. Stir in 1 tablespoon each chopped

chives and parsley. Top with more chives.

Caulif lower Agrodolce

Toss the florets from 1 large head cauliflower

with 3 tablespoons olive oil on a baking sheet;

season with salt and pepper. Roast at 500 ̊

until browned and tender, 30 to 35 minutes.

Bring ½ cup cider vinegar, 2 tablespoons

each sugar and golden raisins, 1 sliced small

shallot and a large pinch of salt to a simmer

in a small skillet; cook until slightly thickened,

5 minutes. Spoon over the cauliflower. Top

with toasted pine nuts and torn mint.

Caulif lower Hummus

Toss the florets from 1 medium head

cauliflower with 2 tablespoons olive oil

on a rimmed baking sheet; season with salt

and pepper. Roast at 400 ̊ until tender,

35 minutes, adding ½ cup water to the

baking sheet in the last 5 minutes. Puree in

a food processor with ⅓ cup tahini, ¼ cup

olive oil, the juice of 1 lemon, 1 small garlic

clove and 1 teaspoon ground coriander until

smooth. Season with more lemon juice, salt

and pepper. Serve with vegetables.

/ ●FOOD NETWORK MAGAZINE

Harissa Roasted Caulif lower
Bring 12 cups water, ⅓ cup kosher salt,
6 smashed thick slices ginger and
1 tablespoon coriander seeds to a boil
in a large pot. Add 1 whole large head
cauliflower (leaves trimmed), stem-side
down; cook until just tender when pierced
with a knife, 15 minutes. Drain and transfer
to a baking sheet. Brush with 2 tablespoons
olive oil. Roast at 450 ̊ until browned and
tender at the stem, 25 to 30 minutes.
Mix 3 tablespoons melted butter with
2 tablespoons harissa; brush all over the
cauliflower. Broil until lightly charred,
about 5 minutes. Top with chopped mint.

Caulif lower Giardiniera
Toss the florets from 1 small head cauliflower
with 1 sliced red bell pepper, 2 thinly sliced
celery stalks, 2 thinly sliced carrots, ½ sliced
red onion and ¼ cup kosher salt in a large
bowl. Refrigerate 4 hours. Rinse well. Combine
1½ cups each cider vinegar and water,
3 tablespoons sugar, 1 tablespoon kosher
salt, 2 bay leaves, 2 teaspoons each mustard
seeds and coriander seeds, 1 teaspoon fennel
seeds and ¼ teaspoon red pepper flakes in a
saucepan and bring to a simmer; cook until
the sugar dissolves. Pour over the vegetables
and let cool. Refrigerate overnight.

Cauliflower Magic

JANUARY/FEBRUARY 2020