Although I found the results of my gardening efforts less than spectacular this year due to very few sunny days, there were a few bright spots. The lack of sun will just not work for vegetables such as tomatoes, (although I planted 4 plants, I have harvested 1 red cherry tomato that was split by rain), peppers or basil. On the other hand lettuce, spinach and arugula did very well as they prefer cooler weather. Heartier vegetables such as carrots, onions, scallions, leeks, broccoli, Brussels sprouts and cauliflower were the stars of my garden this year.
Ending the season with an ample harvest of cauliflower encourages one to be creative and to experiment with flavor combinations that bring out the best in this beautiful vegetable. The trick is to vary the preparation and flavor profiles so that when cauliflower is served two or three times a week, it is welcomed with anticipation. We think we’ve done just that with the following recipes. This collection of cauliflower recipes will make anyone a fan of this vegetable and leave them wanting more.
Cauliflower & Brussels Sprouts Gratin
This is now one of my favorite recipes combining these two vegetables. Pairing them in a gratin is almost decadent! Easy to prepare, this recipe can be served at even the most sophisticated of meals.
- 1/2 lb cauliflower, cut into 1” florets
- 1/2 lb Brussels sprouts, halved
- 3/4 cup whipping cream
- 1/8 cup shallots
- 1 teaspoon chopped fresh thyme
- 3/4 cup grated Parmesan cheese
Preheat oven to 375 degrees F.
Bring a large pot of salted water to a boil and add cauliflower and Brussels sprouts. Cook until crisp-tender; drain and set aside.
In the same pan, combine cream shallots and thyme and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes or until mixture is reduced by half. Sprinkle with a little salt and remove from heat.
Butter an 8”x8” glass baking dish and place ½ of the vegetables in the dish; sprinkle with salt and pepper. Sprinkle with ½ of the parmesan cheese and top with remaining vegetables. Sprinkle with remaining cheese, then pour cream mixture evenly over top. Cover with foil and bake for 40 minutes. Uncover and bake for 15 minutes. Serve immediately.
This recipe is easy to make and devine to eat! The subtle flavor of the cauliflower is perfect for a soufflé!
- 1-1/2 Tablespoons grated parmesan cheese
- 3/4 cup finely chopped cauliflower florets
- 1/4 teaspoon salt
- Dash white pepper
- 2 Tablespoons unsalted butter
- 2-1/4 Tablespoon gf flour mix
- 3/4 cup milk
- 3 egg yolks
- 4 egg whites
Preheat oven to 400 degrees F. Butter a 1 quart soufflé dish then sprinkle with cheese.
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for about 2 minutes. Add milk, a little at a time, whisking constantly. Bring to a boil then reduce heat to a simmer and let cook about a minute longer or until thick. Remove from heat and add egg yolks, dash of pepper and ¼ teaspoon salt. Add cauliflower and stir to blend.
In a medium bowl, beat egg whites on high speed until they hold stiff peaks. Fold a large spoonful of egg whites into the cauliflower mixture. Fold the remaining egg whites into mixture until evenly blended. Spoon mixture into soufflé dish and bake for 35 minutes. Serve immediately.
Visit our archives for the rest of these great cauliflower recipes:
Cauliflower Soup with Bacon & Truffle Oil
Cauliflower w/Pancetta & Gruyere
Vegetable Cheese Bake
Caramelized Cauliflower with Bacon & Spinach
Cauliflower Frittata w/Thyme
Cauliflower Bisque with Seared Scallops
- Chef Yvonne