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Cauliflower – A few recipes to share!
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Cauliflower is a member of the cabbage family. It is full of of vitamin C; vitamin K; the B vitamins niacin, thiamin, pyridoxine and pantothenic acid; potassium; niacin; manganese; and phytochemicals such as sulforaphane that may contribute to a decrease in the risk of certain types of cancer. Cauliflower is available year-round and simple to incorporate into a variety of menus and eating styles. Look for cauliflower that is creamy white, with its green leaves still intact. Try cauliflower steamed, braised, roasted, poached or simmered. Cauliflower is delicious and takes on the flavors you are preparing it with.

Steaming Cauliflower that can be tossed with lemon juice, extra virgin olive oil, butter, or simply a dash of salt and pepper; it can be served either hot or cold or combined with a number of other raw or lightly cooked vegetables like mushrooms or tomatoes. It can be topped with a cheese sauce or mashed as a quirky and nutritious substitute for potatoes. Steamed cauliflower is also a versatile addition to stir-fries, beef and a turkey dinner! I like to cut the florets into even sizes (helps keep the cooking consistent). Put florets in a large pot with about two inches of water and boil for 12-18 minutes or tested fork tender.

Braising is a cooking method that involves browning food lightly in oil or butter, then finishing the cooking by adding liquid, covering the pan and turning the heat to low. Cauliflower takes well to braising and is a frequent ingredient in braised dishes, especially with braised chicken or short ribs.

Roasted Cauliflower florets can be tossed with olive oil and sea salt and roasted alone on a rimmed baking sheet in an oven set to 450 degrees Fahrenheit, but they are also equally good when combined with other winter vegetables — winter squash, onions, parsnips, potatoes — roasted and served with any of your favorite dishes. Cauliflower does have a mild taste so add vinaigrette after roasting or sprinkle your favorite cheese to add extra flavor!

Since cauliflower has such a mild taste, it is often served topped with a vinaigrette after roasting. The vinaigrette can be as simple as a mixture of oil, vinegar, salt and pepper or with chopped green onions combined with white wine vinegar and extra virgin olive oil. I like to add About:

Simmering is the simplest way to prepare cauliflower and a good choice for people who want to include cauliflower in their diets but dislike eating cauliflower raw. Boil a large pot of water, add cauliflower florets and let the water return to a boil. Then allow the cauliflower to remain in place until it is tender enough to be pierced easily with a fork, skewer or thin knife, no longer than five minutes. Be careful not to overcook the cauliflower or it will become mushy, waterlogged and lose much of its flavor, not to mention its nutrients. Simmered cauliflower can be served hot or cold, with added flavorings or as an addition to a fresh fruit and vegetable tray.

Here are some of my favorite Cauliflower recipes

Cauliflower Cheese – Gratin


  • 1 large cauliflower, cleaned and cut into florets (keep the same size)
  • 1 bay leaf
  • 4 tablespoons unsalted butter
  • 2 cups of milk or half and half (warm)
  • 1 Garlic clove, minced
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 3 tablespoons plain flour
  • 1 cup of freshly grated Gruyere, divided
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup breadcrumbs, your favorite (optional)


  1. Preheat oven to 400 degrees F
  2. Take a large sauce pan and fill about 2 inches of water, add the cauliflower florets and bay leaf. Let boil for 10 minutes. Drain and discard the bay leaf. Arrange cauliflower florets in a shallow casserole baking dish. I like to coat the pan in advance with cooking spray.
  3. To prepare the sauce, take a medium 2 quart pan add 2 tablespoons of butter and garlic over medium heat for about 1 minute. Add flour and stir using a wooden spoon and you will start to form a blond roux.
  4. In a measuring cup microwave the milk for 30 seconds to warm and put in the pan. Reduce the heat to simmer and stir while heating through for about 10 minutes. The mixture will become smooth and creamy. Remove the pan from the heat and add 3/4 cup of the Gruyere and 1/2 cup of the parmesan cheese. Add nutmeg and cloves and stir until the cheese is melted and pour evenly over the cauliflower.
  5. Melt the remaining 2 tablespoons of butter in a small sauté pan and add the bread crumbs and the remainder 1/4 cup of parmesan cheese. Toss well to coat. Sprinkle with the salt and pepper.
  6. Sprinkle the bread crumbs evenly over the top of the cauliflower and bake until the top is golden brown and the sauce is bubbly, about 25 minutes.

NOTE: to garnish you can add chopped fresh parsley

Garlic-Roasted Cauliflower


  • 1 large head of cauliflower, trimmed and cut into small florets (keep the same size)
  • 1 Garlic, all of the cloves from the head
  • 3 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon fresh ground pepper
  • 1 tablespoon lemon juice
  • 1/4 cup minced fresh parsley, optional or 2 tablespoons of dried parsley


  1. Preheat oven to 450F.
  2. While the oven is preheating, separate the garlic cloves. Give each clove a good smash with the end of your large knife. Cut large cloves into two lengthwise.
  3. On a large baking sheet, toss together cauliflower, garlic, olive oil, salt and fresh ground pepper. Make sure the florets are well coated with oil and spread the mixture on single layer.
  4. Roast 20 – 25 minutes, stirring once or twice in between. The cauliflower is ready when they become tender and golden brown.
  5. Remove baking sheet from oven, add in lemon juice, and another good pinch of salt and pepper. Stir the mixture well once again and transfer the cauliflower into a large bowl. Garnish with parsley, if using, and serve immediately. Enjoy!

Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice


  • 1 head of cauliflower, cleaned and cut into florets
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon sliced Garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon sea
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons grated Parmesan
  • Chopped chives, for garnish


  1. Preheat the oven to 500 degrees F.
  2. Place the cauliflower florets in a large sauté pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the sauté/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.
  3. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

Cauliflower Purée


  • 1 head of cauliflower, cleaned and cut into florets
  • 1-2 Garlic cloves, smashed
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup chicken broth
  • 1/2 teaspoon sea salt
  • 2 tablespoons heavy cream
  • 1 teaspoon unsalted butter


  1. Simmer cauliflower, garlic, chicken broth, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes.
  2. Purée mixture with cream and butter in a food processor until smooth or you can use a blender in batches. Add nutmeg, cayenne and salt. Serve Immediately

Creamy Mashed Cauliflower


  • 1 head of cauliflower, cleaned and cut into florets
  • 4 cloves Garlic, crushed and peeled
  • 1/3 cup nonfat buttermilk (see Tip) or heavy cream
  • 4 teaspoons extra-virgin olive oil, divided
  • 2 teaspoons butter
  • 1/2 teaspoon salt
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of freshly ground pepper
  • Fresh chives for garnish


  1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
  2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl.
  3. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
  4. TIP: I don’t use buttermilk often. You can purchase dried buttermilk in your baking isle at the grocery store. Follow directions and it last longer in your pantry.

NOTE: You can add extra flavor to your mashed cauliflower, nutmeg, cloves and cayenne pepper are great choices.

Italian Cauliflower
I just love anything that starts with Italian


  • 1 head of cauliflower, cleaned and cut into florets
  • 2 tablespoon of water
  • 2 teaspoons of olive oil or coconut oil
  • 1/4 cup Italian seasoned breadcrumbs
  • 3 tablespoons of fresh parmesan cheese
  • 1 teaspoon of dried parsley
  • 1/2 teaspoon of dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper


  1. In medium microwavable bowl, cover and microwave cauliflower and water on High about 6 minutes, stirring once after 3 minutes, until tender; drain.
  2. Meanwhile, in 8-inch skillet, heat oil over medium heat. Stir in bread crumbs parsley, basil, red pepper flake, salt and pepper. Cook 1 to 2 minutes, stirring frequently, until bread crumbs are toasted then add in parmesan cheese.
  3. Sprinkle over cauliflower. Serve and Enjoy

Cauliflower Mousse

I also made this in a spring foam pan and it came out great! Just make sure you coat the pan with butter.

  • 1/2 head of cauliflower (about 5 cups)
  • 2 1/2 teaspoons salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup milk
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 3 large eggs, lightly beaten
  • 1/4 cup finely grated Parmigiano-Reggiano

Special equipment: a 1-qt soufflé dish or spring foam pan


  1. Put oven rack in middle position and preheat oven to 350°F. Butter soufflé dish, then line bottom with a round of parchment or wax paper and butter paper. Chill dish until ready to fill.
  2. Cook cauliflower with 2 teaspoons salt in a 3- to 4-quart pot of boiling water, uncovered, until tender, 15 to 18 minutes.
  3. Drain cauliflower well in a colander, then puré in a food processor until smooth.
  4. Melt butter in a 1-quart heavy saucepan over moderately low heat. Add flour and cook, whisking, 2 minutes. Add milk in a stream, whisking, then add white pepper, nutmeg, and remaining 1/2 teaspoon salt, whisking.
  5. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking constantly, 2 minutes.
  6. Remove from heat and cool béchamel, 5 minutes.
  7. Whisk cauliflower puré into béchamel, then add beaten eggs, whisking until combined well. Transfer mixture to soufflé dish and put dish in a 13- by 9-inch roasting pan, then add enough boiling-hot water to pan to reach halfway up side of soufflé dish.
  8. Bake until center of mousse is firm to the touch and mousse begins to pull away from side of dish, 35 to 40 minutes.

Cauliflower - A few recipes to share!Cauliflower - A few recipes to share!Cauliflower - A few recipes to share!

Cindy Barbieri
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One comment

  1. Hello! This is my 1st comment here so I just wanted to give a quick shout out and say I truly enjoy
    reading your posts. Can you suggest any other blogs/websites/forums that go over the same subjects?
    Thank you!

    Comment by on August 11, 2014 at 8:55 pm

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