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Cauliflower

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Cauliflower

The History

Cauliflower is a highly modified plant with a long history. The oldest record of cauliflower dates back to the 6th century B.C. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten. The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds.

Cauliflower Popcorn

THE STUFF YOU NEED:
1/4 cup coconut oil, melted 1/2 tsp paprika (smoked or sweet) or ground turmeric 1/4 tsp ground cinnamon
1 tsp sea salt
1 large head of cauliflower, cut into bite sized florets

STUFF YOU DO:

  • Preheat the oven to 200 degree celsius. Place the melted oil, spices and salt in a large bowl.
  • Toss in the cauliflower and coat well. Transfer the cauliflower to a baking tray and bake, tossing once during cooking, for 30 minutes, or until golden brown and popcorny (the browner the florets, the sweeter they’ll taste).
  • Serve in newspaper cones lined with baking paper.
  • For a cheesy flavour, add 3 tablespoons of nutritional yeast powder or grated parmesan and omit the sugar.

 Roasted Cauliflower with Lemon-Parsley Dressing

THE STUFF YOU NEED:
1 head cauliflower (about 2 lb.), cut into florets, including tender leaves
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 cup fresh flat-leaf parsley leaves
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice

STUFF YOU DO:

  • Preheat oven to 425 degree celcius. Toss cauliflower and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper.
  • Roast, tossing occasionally, until tender and golden brown, 25–30 minutes.
  • Meanwhile, pulse parsley, lemon juice, and remaining 2 Tbsp. oil in a food processor until very finely chopped; season with salt and pepper.
  • Toss cauliflower with lemon-parsley mixture and top with lemon zest.

Red Quinoa Salad With Cauliflower And Walnuts 

THE STUFF YOU NEED:
1/2 cup red or white quinoa
1/2 head of cauliflower, coarsely grated
1/2 cup finely chopped parsley plus some picked leaves for garnish
1/2 cup roughly chopped pitted kalamata olives
1/3 cup olive oil
1/3 cup toasted chopped walnuts
2 tablespoons lemon juice, plus more
1 teaspoon lemon zest
1/2 teaspoon ground cumin
salt and freshly ground black pepper

STUFF YOU DO:

  • Bring a large pot of salted water to a boil. Add quinoa and simmer until fully cooked, about 15 minutes. Drain and return quinoa to pot.
  • Cover with a lid and let it sit for 5 additional minutes. Fluff with a fork and transfer to a large bowl or sheet pan to cool.
  • Combine cooled quinoa and the remaining ingredients in a large bowl.
  • Season with salt, pepper and more lemon juice if desired.
  • Transfer to a large serving bowl or platter, and scatter parsley leaves over.
  • Serve cold or at room temperature.

Nutrient Values (per 100g)

Energy – 104 KJ
Carbohydrates – 5g
Fat – 0.3g
Protein – 1.9g

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