Cauliflower With Shallot And Caraway Recipes

Steps:

• In a 2-quart microwave-safe baking dish stir together the shallot, the caraway seeds, and the oil and microwave the mixture, covered, at high power (100%) for 2 minutes, or until the shallot is softened. Stir in the cauliflower and the water, microwave the mixture, covered, at high power for 4 minutes, or until the cauliflower is tender, and season it with salt and pepper.

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss cauliflower and shallots with 2 tablespoons oil; season with salt and pepper. Roast 10 minutes. Meanwhile, in a medium bowl, whisk together mustard and 1 tablespoon oil, then stir in breadcrumbs and raisins. Sprinkle breadcrumb mixture over cauliflower and roast until breadcrumbs are golden brown and cauliflower is tender, about 10 minutes.

Steps:

• In a saucepan combine the potatoes, peeled and cut into 1/2-inch pieces, the cauliflower leaves, the white part of scallion, the caraway seeds, and 3 1/2 cups water, simmer the mixture for 15 minutes, or until the potatoes are very tender, and in a blender or food processor purée the mixture coarse. In the pan combine the purée and the flowerets, simmer the soup for 5 minutes, or until the flowerets are tender, and stir in the scallion greens and salt and pepper to taste. Serve the soup sprinkled with the Parmesan.

Steps:

• Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
• In large bowl, mix cauliflower, shallots, olive oil, salt and pepper. Spread in pan. Roast 35 minutes; stir. Roast 15 to 20 minutes longer or until browned and tender.
• Toss roasted cauliflower with thyme and orange peel. Top with pine nuts.