Is there a battle going on in your family to “eat your veggies?” Do they eat the pasta, the meat, anything….before even trying their veggies? These three recipes are going to make it easy to get those healthy nutrients into your family’s bodies…you may find that they may even request them! But, seriously, let’s not get our hopes up that high! ha!
“STEAK & POTATOES” CAULIFLOWER:
Wash the head and cut a thick slice down through through the core which keeps it intact. Fry the steak in olive oil with salt and black and cayenne peppers like you would a beef steak. I like to fry a couple of the loose florets as a way to test doneness as I go. Top with bread crumbs, grated cheese, raw onions and mustard. Serve with a green salad and mashed potatoes.
Wash the head and chop the cauliflower into large chunks. Place on a baking sheet. Drizzle and toss with olive oil and coarse salt. Roast until tender. Melt 2 Tbs. butter and mix with 1/4 cup of Franks Red Hot Sauce. Cover the cauliflower completely and continue roasting for 5 minutes. Oh, heaven!
CREAMY CAULIFLOWER SOUP RECIPE
from Americas Test Kitchen, 100 recipes page 192:
1 head of cauliflower
8 T butter
1 leek, washed, sliced thin, white and green parts
1 small yellow onion
4-5 cups of water
1/2 vinegar, sherry or red wine
1 t red pepper flakes
1. Wash head and cut 1 cup of 1/2 inch florets and reserve. Cut remaining cauliflower florets into 1/2 inch thick slices. Slice the core into thin strips
2. In a large saucepan, melt 3 tablespoons of butter add onion, leek and 1 1/2 teaspoon of salt around 7 minutes, soften, not browned
3. Increase heat adding 4-5 cups of water, the sliced core and half the thick slices, simmer for 15 minutes reducing heat as needed. After 15 minutes add remaining cauliflower (except reserved florets) and red pepper flakes simmering for another 15 minutes. Remember: you want to cook the cauliflower for different times to extract different flavors.
4. As the soup simmers, melt butter in a small saucepan and brown the reserved florets. Once they are browned toss in a bowl with the vinegar. Pour the butter over and reserve for serving.
5. Process soup in blender or with immersion blender until very very smooth. Season with salt to taste.
6. Serve in bowls with toasted florets, bread crumbs (see tip jar), salt and pepper
To make some great bread crumbs melt a tablespoon of butter and toast 1/4 cup of Panko bread crumbs in a fry pan. Toast them until they are a lovely color of brown. Use on the soup and store the left overs in a Tupperware container in the refrigerator for up to two weeks. Try not to snack on them directly from the container!
What are your favorite go-to recipes for cauliflower? Or just veggies in general? Don’t forget to subscribe so you can begin receiving our weekly recaps, as well as opportunities for some great freebies!
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