CAULIFLOWER SOUP
WHY THIS RECIPE WORKS For a creamy cauliflower soup without cream, we relied on cauliflower’s low insoluble fiber content to produce a velvety smooth puree. To ensure that the cauliflower flavor remained at the forefront, we cooked the cauliflower in seasoned water (instead of broth), skipped the spice rack entirely, and bolstered the soup with […]
NORTH AFRICAN CAULIFLOWER SALAD WITH CHERMOULA
WHY THIS RECIPE WORKS Chermoula is a traditional Moroccan mixture made with hefty amounts of cilantro, lemon, and garlic. While it’s traditionally used as a marinade for meat or fish, we decided to make it the flavor base for this zippy cauliflower salad. We focused first on the cooking method of the starring vegetable. Roasting […]
CAULIFLOWER BUFFALO BITES
WHY THIS RECIPE WORKS These crunchy, tangy, spicy, and just plain addictive cauliflower bites will be the new star of your game day table. The key was to come up with a flavorful, crunchy coating that would hold up under the Buffalo sauce. A mixture of cornstarch and cornmeal gave us an ultracrisp exterior. But […]
Cauliflower Rice
WHY THIS RECIPE WORKS This shape-shifter of a vegetable approximates cooked white rice surprisingly well, providing a neutral-flavored but more nutrient-dense companion to all sorts of dishes. The key was to blitz the florets in a food processor until transformed into perfect rice-size granules. To make our cauliflower rice foolproof, we worked in batches, making […]
Almond Raisin and Caper Relish
WHY THIS RECIPE WORKS Golden raisins plus briny capers, crunchy almonds and white wine vinegar make for a sweet, salty, and tangy topping. Champagne vinegar can be used in place of white wine vinegar and regular raisins in place of golden raisins, if desired. Makes about ½ cup INGREDIENTS 2 tablespoons golden raisins 1 […]
PISTACHIO DUKKAH
WHY THIS RECIPE WORKS The combination of toasted spices, nuts, and seeds makes for a fragrant and crunchy garnish for our grilled cauliflower. This Middle Eastern spice blend also can be sprinkled on a plate of extra-virgin olive oil and served as a dip for bread or sprinkled over soups, grain dishes, or bean salads. […]
Grilled Cauliflower
WHY THIS RECIPE WORKS To make grilled cauliflower with a tender interior and a flavorful, nicely browned exterior, we first microwaved it until it was cooked through and then briefly grilled it to pick up color and flavor. To ensure that the cauliflower held up on the grill without falling through the grate and to […]
Whole Romanesco with Berbere and Yogurt Tahini Sauce
WHY THIS RECIPE WORKS This beautiful, fractal-looking vegetable is perfect for cooking whole, as we do in this showstopper of a dish. For a tender interior and nicely charred exterior, we started with the microwave, partially cooking the romanesco. Then we brushed melted butter over the romanesco and transferred it to the oven to finish […]
Whole Pot Roasted Cauliflower with Tomatoes and Olives
WHY THIS RECIPE WORKS Pot-roasted cauliflower has taken the internet by storm. As a hearty side or light vegetarian main, cauliflower braised in an aromatic tomato sauce is making its way into blogs, magazines, and restaurant menus alike. The recipes we came across all started by searing the cumbersome cauliflower first in hopes of browning […]
Braised Cauliflower with Garlic and White Wine
WHY THIS RECIPE WORKS When properly cooked and imaginatively flavored, braised cauliflower can be nutty and slightly sweet, with a pleasing texture. However, it’s easy to overcook braised cauliflower. To avoid this, we needed to quickly braise the florets. We cut them into 1½-inch pieces to reduce the total cooking time. Sautéing the pieces in […]