Red Cauliflower Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

Steps:

• Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the cauliflower florets and season with salt and pepper. Cook until the cauliflower begins to brown and soften, about 12 minutes, stirring every few minutes.
• While the cauliflower is cooking, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-low heat. Add the garlic and saute until softened, 1 minute. Add the roasted red pepper and saute for another few minutes, until heated through. Transfer to a blender or mini-chopper and blend. Add the tofu and some salt and pepper and puree until smooth.
• Add the puree and the red pepper flakes to the cauliflower and cook for 1 minute. Stir in the breadcrumbs and sesame seeds and cook another minute. Transfer the cauliflower to a serving dish and serve.

Steps:

• Line a cookie sheet with Aluminum foil.
• Set the oven at 450.
• Cut Cauliflower into bite sized pieces.
• Cut garlic into chunks (don't mince it or it will burn).
• Cut red pepper into 1" squares.
• Put all the vegetables on cookie sheet.
• Sprinkle with spices, drizzle with oil. Use your hands to make sure all is coated lightly with oil.
• Bake for 20 min turn once at halftime.

Steps:

• Chop the onion very finely and place in a bowl.
• With a zester peel away the zest of the lime in thin strips.
• Add to the chopped onion.
• Cut the lime in half and add the juice from both halves to the onions and lime zest mixture.
• Set aside so that the lime juice can soften the onion.
• Cut the cauliflower into florets.
• Tip the tomatoes into a pan and add the peppers (or chillies) and sugar.
• Heat gently.
• Meanwhile, place the cauliflower in a pan of boiling water and cook gently for 5 to 8 minutes until tender crisp.
• Add the onions to the tomato salsa and salt to taste, stir in and heat through, then spoon about a third of the salsa into a serving dish.
• Arrange the drained cauliflower florets on top of the salsa and spoon the remaining salsa on top.
• Sprinkle with the feta, which should soften a little on contact.
• Serve immediately, sprinkled with chopped fresh flat leaved parsley.

Steps:

• Heat oil in large saucepan over medium heat.
• Add onion and cook, stirring, until light golden.
• Add curry paste and cook, stirring, another couple of minutes.
• Add coconut milk and bring to a boil.
• Add cauliflower and return to a boil.
• Reduce heat to medium low, cover and simmer until cauliflower is tender, about 15 minutes.
• Stir in green onions.
• Transfer to serving dish and sprinkle with cilantro and peanuts.
• Serve with jasmine rice (or whatever rice you choose).

Steps:

• In a large bowl, toss the cauliflower and cabbage with the dressing until fully coated. Sprinkle with the sunflower seeds. Serve immediately or refrigerate up to overnight.
• Put the oil, vinegar, honey, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 large egg in a blender and blend until smooth. Use a spatula to stir in the poppyseeds, then season with more salt and pepper if needed. Refrigerate until ready to serve.

Steps:

• Trim the cauliflower of leaves and stringy or tough stalk. Separate into florets and cut the stalk into thick strips. Boil in salted water until just cooked, about 10 minutes, drain and run under the cold tap.
• Meanwhile, chop up the chilies and put with their seeds and the red pepper into a large frying pan. Add the oil. Heat gently for about 10 minutes to extract some of the pepper flavors into the oil.
• Raise heat to moderate and put in the cauliflower. Stir to reheat; the vegetable should stew rather than fry; it must not color. Transfer the vegetable to a hot dish with the pepper and chili bits leaving behind any surplus oil. Serve immediately.

Steps:

• In a large pot of boiling water, cook the cauliflower until crisp-tender, 5 minutes. Drain in a colander, then plunge into a bowl of ice water until cooled. Drain very well. This can be done 1 day ahead.
• In a medium skillet, heat the oil over medium-high heat. Add the onion and saute until golden, 6 minutes. Add the garlic and cook until the onion is lightly browned about 1 minute. Add the coconut milk. When it boils, reduce the heat to medium. Stir in the ginger, chili sauce, fish sauce and the chili paste.
• Add the cauliflower and saute until heated through, 2-3 minutes. Let the cauliflower sit briefly to serve warm, not hot.