Red Cauliflower Recipes

ROASTED PEPPERS AND CAULIFLOWER

Steps:

• Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Roast, uncovered, at 425° for 20 minutes. , Stir; roast 10 minutes longer or until vegetables are tender and lightly browned. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.

RED CAULIFLOWER

Steps:

• Chop the onion very finely and place in a bowl.
• With a zester peel away the zest of the lime in thin strips.
• Add to the chopped onion.
• Cut the lime in half and add the juice from both halves to the onions and lime zest mixture.
• Set aside so that the lime juice can soften the onion.
• Cut the cauliflower into florets.
• Tip the tomatoes into a pan and add the peppers (or chillies) and sugar.
• Heat gently.
• Meanwhile, place the cauliflower in a pan of boiling water and cook gently for 5 to 8 minutes until tender crisp.
• Add the onions to the tomato salsa and salt to taste, stir in and heat through, then spoon about a third of the salsa into a serving dish.
• Arrange the drained cauliflower florets on top of the salsa and spoon the remaining salsa on top.
• Sprinkle with the feta, which should soften a little on contact.
• Serve immediately, sprinkled with chopped fresh flat leaved parsley.

ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

ROASTED RED PEPPERS AND CAULIFLOWER WITH CAPER VINAIGRETTE

Steps:

• Toss cauliflower with 1/4 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then divide between two 4-sided sheet pans. Roast cauliflower, turning it and switching position of pans halfway through, until just tender and browned in spots, about 20 minutes total.
• While cauliflower roasts, whisk together lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large serving bowl, then add remaining 1/2 cup oil in a slow stream, whisking. Finely chop about 1 tablespoon capers, then whisk chopped and whole capers into vinaigrette. Add warm cauliflower and peppers and toss to coat. Serve at room temperature.

RED CURRY CAULIFLOWER

Steps:

• Heat oil in large saucepan over medium heat.
• Add onion and cook, stirring, until light golden.
• Add curry paste and cook, stirring, another couple of minutes.
• Add coconut milk and bring to a boil.
• Add cauliflower and return to a boil.
• Reduce heat to medium low, cover and simmer until cauliflower is tender, about 15 minutes.
• Stir in green onions.
• Transfer to serving dish and sprinkle with cilantro and peanuts.
• Serve with jasmine rice (or whatever rice you choose).

RED LENTIL CAULIFLOWER CURRY

Steps:

• Heat the coconut oil in a large cast-iron skillet or pot. Once the oil is hot, sauté onions and jalapeños for 5-7 minutes, until tender and fragrant. Add ginger and garlic and sauté for another minute or two. Add curry powder and cumin, stirring to coat.
• Once onions are evenly coated, add tomatoes, lentils, vegetable broth, and cauliflower to the pot and bring to a boil. Reduce heat to a simmer. Cook for 20 minutes, partially covered, stirring occasionally, until lentils and cauliflower are tender.
• Add coconut milk, salt, and pepper. Cook for another 1-2 minutes then remove from heat.
• Serve over rice with fresh cilantro