Roasted Cauliflower in Coconut Tomato Sauce

 Ingredients:

1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon coriander
1/4 teaspoon cinnamon
1/4 teaspoon fenugreek
1/4 teaspoon fennel, crushed
1 head cauliflower, chopped
coconut oil
salt, to taste
2 shallots, chopped
2 inches ginger, minced
3 cloves garlic, minced
2 tomatoes, chopped
1/2 cup red lentils
passata
vegetable stock
1 cup coconut milk
juice of 1 large lime
cilantro, chopped
nigella seeds

Toss cauliflower with half the spice blend and the oil and roast. Set aside.

Cook shallots, ginger, and garlic in oil followed by the rest of the spice. Stir in the tomatoes. When they begin to wilt, add the lentils, passata and stock. Cook until lentils are soft.

Optionally, puree the mixture in a blender with the coconut milk and return to pan. Stir in the cauliflower and lime juice. Garnish with cilantro and nigella seeds.

Serve with roti or basmati rice.

Cauliflower Hummus Pita

 Ingredients:

1 cauliflower
1 tablespoon oil
1 tablespoon zatar
red cabbage, shredded
green onion, thinly sliced
parsley, chopped
olive oil
salt
lemon juice
cucumber, thinly sliced
mint, chiffonade
hummus
pita pockets

Toss cauliflower with oil and zatar and roast in the oven until golden brown.

Toss cabbage with the green onion, parsley, olive oil, and salt.

Toss cucumber slices with lemon juice, mint, and salt. 

Spread hummus inside a pita pocket. Arrange the cabbage and cucumber mixtures inside along with the cauliflower. Drizzle with tahini if desired.

Cauliflower and Cheese

Ingredients:

1 medium cauliflower, cut into bite sized pieces
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1 teaspoon salt
2 tablespoons vegan butter
3 tablespoons flour
2 cups milk
2 tablespoons nutritional yeast
4 tablespoons tahini
salt and black pepper, to taste
3 kale leaves, stemmed and chopped
vegan cheddar, shredded
1/4 cup breadcrumbs
2 tablespoons parsley, chopped

Roast the cauliflower with the spices and set aside.

In a saucepan, melt the butter and add the flour. Stir until well incorporated and slowly add milk until desired consistency is reached. Add the nutritional yeast and tahini and season with salt and pepper.

Toss the kale with the cauliflower and add the sauce. Cover and bake at 400 for 15 minutes. Sprinkle with cheese and breadcrumbs and bake uncovered for an additional 5 minutes. Garnish with parsley.

Spiced Cauliflower Soup

Ingredients:

1 tablespoon coconut oil
1 onion, roughly chopped
1 bay leaf
1-1/2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon coriander
a pinch of cardamom
1/4 teaspoon black pepper
a pinch of red pepper
3 garlic cloves
1 medium head cauliflower, chopped
vegetable stock
1 cup coconut milk
salt, to taste
juice of 1/2 lemon
2 tablespoons dill, chopped

Cook the onion in the oil and when softened, add the spices and the garlic. Then add the cauliflower and enough stock to go halfway up. Cover and simmer until cauliflower is tender. Transfer to a blender and puree until smooth. Return to saucepan and add the coconut milk and salt. When it simmers, remove from heat and stir in the lemon juice. Garnish with the dill.

Cauliflower and Hummus Pita Pockets

Ingredients:

1 medium cauliflower, cut into medium florets
1 tablespoon olive oil
1 teaspoon chili flakes
zatar seasoning
salt
red cabbage, shredded
green onion, chopped
parsley, chopped
olive oil
lemon juice
cucumber, sliced
hummus
tahini
mint, chopped
pomegranate arils (optional)
pita bread, cut in half

Toss the cauliflower with oil, chili flakes, zatar, and salt. Roast in the oven at 400 degrees for 25 minutes until golden brown.

Combine cabbage, green onion and parsley with olive oil, lemon juice, and salt. Set aside.

Spread hummus into each pita pocket and top with the cabbage mix, cucumber, and cauliflower. Drizzle with tahini and sprinkle with mint and pomegranate.

Garlic Pasta with Cajun Cauliflower

Ingredients:

1 small cauliflower, cut
2 teaspoons oil
2 tablespoons cajun seasoning
4 cups penne pasta
2 teaspoons oil
4 cloves garlic, minced
2 cups almond milk or cashew cream
1 tablespoon flour
1 tablespoon arrowroot powder
1/2 teaspoon smoked paprika
1/2 teaspoon thyme
2 tablespoons nutritional yeast
salt, to taste
2 tablespoons parsley, chopped
1/4 teaspoon cayenne pepper

Combine cauliflower, oil, and cajun seasoning. Bake for 20-30 minutes at 425.

Meanwhile, cook the pasta until al dente and set aside.

Heat oil in a skillet and cook the garlic.

Add almond milk, flour, arrowroot powder, paprika, thyme, nutritional yeast and salt to a blender and blend until smooth. Add to the skillet and stir until thickened.

Fold in the pasta and garnish with parsley and cayenne pepper.

Karfiol Leves

Ingredients:

1 medium head cauliflower, cut into medium sized pieces
3 cups vegetable stock
1-1/2 cup milk
2 tablespoons butter
2  cloves garlic, minced
2 tablespoons flour
salt and black or white pepper, to taste
2 tablespoons parsley, chopped
1/3 cup cashew cream
1 teaspoon vinegar

Boil the cauliflower in the stock.

Meanwhile, melt the butter and stir in the garlic then the flour. Gradually add the milk and season with salt and pepper. Stir the cream into the cauliflower. If desired, blend some of the mixture and return to saucepan. Season as needed and stir in half the parsley, cashew cream, and vinegar. Garnish with remaining parsley.

Cauliflower Cake

Ingredients:

2 cups cauliflower, chopped
1 small red onion
2 tablespoons olive oil
1 teaspoon rosemary, chopped
3 eggs
1/4 cup basil, chopped
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon turmeric
3/4 cup parmesan cheese
butter
1 teaspoon sesame seeds
1/2 teaspoon nigella seeds
salt and black pepper

Steam cauliflower until tender. Set aside to cool.

Cut three slices from the onion and set them aside. Chop remaining onions. Cook red onion and rosemary in the oil. Set aside to cool.

Whisk eggs and add basil, flour, baking powder, turmeric, and cheese. Season with salt and pepper. Add onion mixture and the cauliflower.

Butter a springform or glass baking dish and sprinkle with sesame and nigella seeds. Pour batter into the pan and top with the onion slices. Bake 40-50 minutes until golden. Serve warm.

Cauliflower Shawarma

Ingredients:

juice of 1 large lemon
3 tablespoons olive oil
2 tablespoons cilantro, chopped
1 teaspoon cinnamon
1/2 tablespoon sumac
1/2 teaspoon cumin
1/4 teaspoon allspice
a pinch of cardamom
2 cloves garlic, minced
salt
1 medium head cauliflower
1/4 cup tahini
3 tablespoons pomegranate
2 tablespoons parsley, chopped
2 tablespoons pine nuts, toasted
1 tablespoon pomegranate molasses
1/2 teaspoon rose petals

Combine juice of half the lemon with oil, cilantro, cinnamon, sumac, cumin, allspice, cardamom, and one of the garlic cloves. Season with salt.

Cut the cauliflower into large bite sized pieces and toss with the seasoning mixture. Roast the cauliflower in the oven (or partially roast and continue to cook on a grill).

Meanwhile combine tahini and remaining garlic with the remaining lemon juice and water as needed to obtain thin paste.

Assemble cauliflower on a plate. Drizzle tahini sauce and pomegranate molasses over it. Garnish with pomegranate arils, parsley, pine nuts, and the rose petals.

Roasted Cauliflower Soup with Chickpea Dumplings

Ingredients:

1 head of cauliflower, cut into small bite size pieces
4 tablespoons olive oil
salt, to taste
1 onion, chopped
1 carrot, chopped
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon paprika
1/2 teaspoon smoked paprika
2-3 cups vegetable stock
3 tablespoons tomato paste
1/2 teaspoon soy sauce
3/4 cup chickpea flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 green onion, minced
1 tablespoon parsley, minced
1.4 cup water

Roast cauliflower in half the oil, salt, and pepper in the oven until golden brown. Remove from heat and set aside.

Heat remaining oil in a saucepan and cook onion, carrot, and garlic. Add bay leaf, paprika, smoked paprika, stock, tomato paste, and soy sauce. Bring to a simmer.

Meanwhile, combine all remaining ingredients in a bowl to make dumplings. When soup comes to simmer, drop batter by spoonful into the soup. Cover and allow to cook through, 10-15 minutes.

Garnish with parsley before serving.

Roasted Cauliflower Pasta

Ingredients:

6 ounces angel hair pasta
1 head cauliflower
olive oil
salt
pepper
nutmeg
2 teaspoons lime juice
2 tablespoons olive oil
zest of 1 lemon
2 tablespoons balsamic vinegar
fresh basil leaves, chopped
fresh parsley, chopped
1/4 cup hazelnuts, chopped
shaved parmesan cheese (optional)

Cut the cauliflower into small pieces and toss with olive oil, lemon juice, salt, pepper, and nutmeg. Spread onto baking sheet and cook at 425 until spotted with brown, stirring once during baking. Remove from the oven and set aside.

Meanwhile dry roast the hazelnuts and cook pasta, reserving some of the water.

In a skillet, heat olive oil. Add pasta, lemon zest, reserved water, cauliflower, vinegar, basil, and hazelnuts. Saute until cooked through.

Garnish with parsley and parmesan.

Cauliflower and Yellow Lentil Curry

Ingredients:

1 cup red lentils or yellow split peas

1 small onion, finely chopped

3 cloves garlic, minced

2 tablespoons ginger, minced

1 tablespoon coconut oil

1 teaspoon turmeric

2 tablespoons curry powder
1/4 cup red curry paste

hot pepper sauce, to taste

3 cups vegetable stock

water

1 head cauliflower, cut into bite sized pieces

salt, to taste

8 dried apricots, sliced

3 tablespoons cilantro, chopped

Soak lentils or split peas in some water for an hour.

Saute onion, garlic, and ginger in the oil until the onion is soft. Add turmeric, curry powder, curry paste, and hot pepper sauce and stir until fragrant.

Add the lentils and vegetable stock and enough water to cover the mixture by about an inch. Allow the lentils to cook for about 20 minutes, adding water as needed if the mixture begins to dry. 10 minutes before removing from heat, add the cauliflower. Cook until tender-crisp. Add salt and more hot pepper sauce if desired. 

Serve curry with basmati rice or naan and plain yogurt. Garnish with the apricot slices and cilantro. Sprinkle with coconut milk if desired.

Indian Style Baked Cauliflower

Ingredients:

2 tablespoons coconut oil, melted
1 clove garlic, minced
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon curry powder
1 teaspoon turmeric
salt and pepper
1 teaspoon ginger, minced
1 teaspoon lime zest
cauliflower, cut into pieces

Stir all the seasonings and toss with cauliflower. Line baking sheet with parchment paper and lay cauliflower in a single layer. Bake 15 minutes at 450. Garnish with more ginger and lime zest immediately before serving.

*Variation: Add chickpeas, diced potatoes, and halved cherry tomatoes