Get creative with cauliflower with these two recipes from Laura Hays, YES Test Kitchen columnist!
Cauliflower Steaks with Salsa Verde and Pepitas
1 medium to large head cauliflower, leaves removed and core cut flat to the head
¼ cup olive oil
1 teaspoon ground cumin
½ cup salsa verde (green taco sauce, available in the Hispanic section of most supermarkets)
2 tablespoons golden raisins
2 tablespoons pepitas (pumpkin seeds) or sunflower seeds, toasted, if desired
1/3 cup sour cream, Mexican crema, or crumbled queso fresco (Mexican garnishing cheese)
Heat oven to 425 degrees.
Cut cauliflower into ½-inch steaks by cutting through the core.
Place on a parchment-lined cookie sheet. Brush with olive oil and sprinkle with half the cumin.
Roast steaks for 20 minutes. Remove from oven, turn steaks over and brush with remaining olive oil and sprinkle with remaining cumin. Roast until steaks are browned and fork tender, about 10 more minutes
Divide salsa verde among each steak and spread to cover. Garnish steaks with raisins, pepitas and a dollop of sour cream, crema or cheese.
This recipe is just for starters. Top steaks with a variety of toppings. Consider chutney in lieu of raisins, pistachios or pine nuts instead of pumpkin seeds, chimichurri, marinara, mayonnaise or pesto instead of salsa, or Parmesan or feta cheese. The steaks are mere palettes for your creativity!
Cauliflower Confetti Rice
An idea from kitchen master Rachael Ray. I modified the seasoning and cooking technique a bit.
3 pounds multicolor cauliflower florets, equivalent to about 1 ½ to 2 heads
¼ cup plus 6 tablespoons olive oil
4 teaspoons ground coriander
2 teaspoons onion powder
¼ cup fresh lemon juice
1 ¼ cups chopped walnuts, toasted
2 teaspoons dried oregano
Heat oven to 425. Put a cookie sheet in the oven for about 5 minutes.
Meanwhile pulse cauliflower florets in batches in a food processor until they resemble rice. In a large bowl, mix cauliflower rice with ¼ cup olive oil, coriander, onion powder and a healthy sprinkle of salt and pepper.
Put half of this mixture on the pre-heated cookie sheet and spread to a thin layer. Roast for about 20 minutes, turning after 10 minutes. Repeat with remaining cauliflower.
Whisk the remaining olive oil, lemon juice and oregano in a small bowl. Toss in roasted cauliflower rice. Add nuts just before serving. Serves 6 to 8 as a side dish.
This can be served hot, cold or at room temperature. It can stand alone or serve as a base for any Asian dish, stew or Stroganoff.
Photos by Brittany Booth