Cauliflower Pot Pie
Warm Cauliflower Chutney
Saffron Braised Cauliflower

Spinach-Cauliflower Salad
Spinach with Cranberry Poppy Seed Dressing

Recipes

This following website provides a list of cauliflower recipes that we highly recommend.

http://www.cauliflowerfestival.com/recipies.html

Cauliflower Pot Pie

INGREDIENTS

2 large Cauliflowers - use florettes only
3 tsp. salt
1 qt. milk
8 oz. butter
8 oz. flour
10 oz. shredded Swiss cheese
3 oz. grated parmesan cheese
1/2 tsp. grated nutmeg
1 tsp. white pepper
10 oz. baked Virginia ham or Proscuito (optional)

INSTRUCTIONS

Cook the cauliflower in boiling water 7-15 minutes until tender.  Drain and place in ice water.

In a saucepan, melt butter and flour until blended. Add milk gradually, cook slowly until thickened.  Add the cheeses, nutmeg, salt, pepper, ham and the cooked, dry patted cauliflower florettes.

Pour the mixture into a baking dish (12 X 8 Pyrex). Preheat your oven at 350 degrees. Cover the baking dish with a sheet of puff pastry dough and brush it with an egg wash. In the center, cut a 1/2 inch hole. Bake the Cauliflower Pot Pie at 350 degrees for 20-25 minutes or until the dough is golden brown.  Let stand for 5-10 minutes before serving.

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Warm Cauliflower Chutney

INGREDIENTS

1 large head cauliflower
1/2 red pepper
1/2 green pepper
1 red onion
1/4 cup white vinegar
2 tablespoons fresh ginger
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon ground cloves
1 1/2 cups sugar

INSTRUCTIONS

Dice cauliflower, red pepper, green pepper and red onion into small pieces.  Place all ingredients into a microwave safe bowl.  Microwave until the cauliflower is soft (about 15 minutes).  Note:  Do not cook on stovetop -- use of microwave preserves the colors of the ingredients.

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Saffron Braised Cauliflower Taurine with Red Onion Confit and Herb Goat Cheese

INGREDIENTS

Cauliflower Preparation:

1 large head Cauliflower
1/4 teaspoon Saffron
1 tablespoon Salt

Core cauliflower head keeping florets whole.  In a large pot, put florets and add enough water to barely cover.  Add salt and saffron and bring to a boil then turn down to simmer and cover.  Simmer 10-12 minutes turning florets for consistent color. Strain and chill.

Herb Goat Cheese Preparation:

8 oz. goat cheese
8 oz. cream cheese
2 tablespoon finely minced fresh rosemary
1/2 teaspoon finely minced thyme
salt and pepper to taste

Bring goat cheese and cream cheese to room temperature.  Mix all ingredients together thoroughly.  When ready to use, make sure it is at room temperature.

Balsamic Reduction:

8 oz. balsamic vinegar
2 garlic cloves smashed

Bring vinegar and garlic to boil.  Reduce until it coats back of spoon, then take off heat and let stand.

Red Onion Confit Preparation:

6 peeled red onions (julienned)
1 quart red wine vinegar
2 cups sugar
1 tablespoon dried thyme

Reduce in sauce pan until thick, syrupy consistency.

Roasted Red Pepper Coulis Preparation:

3 roasted red peppers
1 tablespoon garlic
2 tablespoons cider vinegar
1 teaspoon sugar
6 tablespoons olive oil
salt and pepper to taste

Mix on high in blender.

Assembly:

In a 3 X 3 inch round mold, place a floret cut crosswise to fill bottom of mold.  On top place 3 tablespoons chilled Red Onion Confit mixture. On top of that, place 2-3 tablespoons of the Herb Goat Cheese mixture (should be at room temperature).  Cut 1 floret in half through stem and place on top, pressing down to insure flat side up.  Chill 1-2 hours.  Before serving let stand 1 hour to bring to room temperature.  Place taurine on plate and carefully press down and lift mold. Garnish with Red Pepper Coulis and Balsamic Reduction.

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Recipes Ideas

Spinach is very healthy as well as versatile. It’s wonderful cooked in Omelets and Lasagna, and fabulous as a base or as a constituent in fresh salads

Preparation: We suggest that you inspect and wash all your food prior to consumption. For fresh spinach recommend the following

• Submerse and soak in a bowl of water with two or three tablespoons of lemon juice vinegar or edible acid household cooking ingredient that you might have. Do this for several minutes. In addition to mild sanitation, this will visually spark up and invigorate your food.
• Drain, rinse and then spin dry. If cooking you may need also to squeeze or pat dry with aid of paper towel. You spinach is now ready.

Spinach-Cauliflower Salad

Ingredients:

1/2 cup slivered almonds
10oz  Spinach, torn into bite-size pieces
1/2 head cauliflower, broken into small pieces
1 large avocado
Lemon juice
8 tablespoons salad oil
4 tablespoons wine vinegar
1 large clove garlic, minced or pressed
1/2 teaspoon dry mustard
1/2 teaspoon dry basil leaves
1/2 teaspoon coarse-ground black pepper

Method:

Spread nuts in shallow pan and toast in oven; set aside.

Place spinach and cauliflower in serving bowl. Peel, remove pit, and slice avocado, then dip slices in lemon juice to coat. Add to vegetables. Combine oil, vinegar, garlic, mustard, basil and pepper. Blend well. Pour over salad, add nuts; gently mix to coat.

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Spinach with Cranberry Poppy Seed Dressing

6 cups (1.5 L) torn spinach leaves
1/4 cup (50 mL) toasted chopped pecans
1/4 cup (50 mL) coarsely chopped dried cranberries
2 tbsp (25 mL) vegetable oil
2 tbsp (25 mL) white wine vinegar
2 tsp (10 mL) poppy seeds
Pinch each salt, pepper and granulated sugar

Preparation

Cranberry Poppy Seed Dressing: In large bowl, whisk together cranberries, oil, vinegar, poppy seeds, salt, pepper and sugar.

Add Spinach and toss to coat. Sprinkle with pecans.

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