Marinated Cauliflower Salad.
Looking for a unique healthy, yummy, fresh, light summer salad?
Especially after all those cookies recipes last week!
This one was a crowd pleaser with my family at the function I recently made it for. It’s a great different way to serve cauliflower, which we eat at least once a week in our house.
Hope you will give it a try and let me know. Here is how I made it.
Marinated Cauliflower Salad*
- 6 Tbsp. freshly squeezed lemon juice
- 2 Tbsp. Dijon mustard
- 3 cloves garlic, minced
- 2 tsp. olive oil
- 4-5 cups bite-sized cauliflower florets (approx. 2 small heads cauliflower)
- 2 cups diced red bell pepper
- 4 Tbsp. chopped fresh parsley
- Salt and Pepper to taste
- 1/2 cup shaved Parmesan cheese
Whisk marinade ingredients together in a small bowl. Add to cauliflower in a large glass or plastic bowl and marinade in refrigerator for 4-8 hours or overnight.
Stir bell pepper and parsley into marinated cauliflower when ready to serve. Season with salt and pepper and sprinkle with shaved Parmesan.
Cheers & Hugs,
*Original recipe from Vegetarian Times powered by Clean Eating
Creamy Cauliflower Soup.
Does anything warm you up more wonderfully on cold winter days than a steamy, creamy bowl of soup?
I made this yummy creamy, cheesy cauliflower soup one day this past week, and we absolutely loved it.
When hubby, who typically prefers to eat lunch out during the work week, asked for a serving to take for lunch the next day, I knew I had a real winner on hand!
It is chock full of delicious vegetables simmered in broth and then creamed by adding an easy cheesy roux and blending a bit. You could completely cream it if you like, but I like to cream about half and leave plenty of hearty chunks of the cauliflower, celery, carrots and sweet red peppers.
Fresh thyme really adds a fabulous fragrance and taste, and hot sauce is a great way to kick it up just a bit!
Imagine serving this with some crusty french or chewy ciabatta bread to dunk in it or alongside a sandwich or salad.
Hope you’ll give it a try, and hope you enjoy it as much as we did!
Creamy Cauliflower Soup
- I head cauliflower, broken into florets (5-6 cups)
- 1 cup finely chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped sweet onion
- 1/2 cup chopped sweet red pepper
- 1 tsp freshly chopped thyme
- 3 cups chicken broth (I made from water and 3 tsp. chicken base)
- 3 Tbsp butter
- 3 Tbsp flour
- Dash of salt and pepper to taste
- 2 cups half and half or milk
- 1 cup freshly grated sharp cheddar cheese (do not use pre-grated)
- 2 tsp Cholula Hot Sauce (or you can use Sriracha or your favorite or none)
- Combine all vegetables, thyme, and chicken broth in a large pot. Cover and bring to a boil. Reduce heat, and simmer for 15 minutes.
- In a medium saucepan, melt butter, then add flour, salt and pepper to create a roux. Whisk half and half in slowly. Bring to a boil over medium-high heat. Cook and continue whisking for 2 minutes until thickened and smooth. Turn heat off and stir in shredded cheese until melted. Add hot sauce (if desired).
- Pour creamy cheese mixture into vegetables and broth. Stir until completely combined.
- Puree to desired consistency using Immersion Blender leaving chunks of vegetables, but creating a creamy texture.
- Ladle into bowls to serve.
Cheers & Hugs,
Last Sunday, I was in the mood to be creative in the kitchen, so I decided to tackle the rack of lamp chops I recently purchased and do something interesting with a head of cauliflower I had.
For the lamb chops, I rubbed them with a simple mixture of fresh rosemary, garlic, salt and pepper and marinated them for 4 hours in the fridge. When we were ready to eat, I simply pan seared them about 2 minutes on each side in a hot skillet with olive oil. They turned out amazing!
Here is the recipe for the Creamy Cauliflower Risotto. I have to say… I absolutely LOVED it! A little more work than simply roasting cauliflower or mashing russet potatoes, but if you have the time and the inclination, it is SOOOO worth it!
Add some fresh greens, and you have a meal fit for royalty!
Hope you will give this a creative cauliflower recipe a try! You won’t be sorry.
Creamy Cauliflower Risotto
- 1 head cauliflower, cut into florets
- 3 Tbsp. olive oil
- 1 large onion, chopped
- 1/2 cup chopped sweet red, yellow, and/or orange peppers
- 4 cloves garlic, minced
- 1/3 cup white wine
- 1 cup chicken stock
- 4 Tbsp. butter
- 1 cup freshly grated Parmigiano Reggiano parmesan cheese
- 1/4 cup Greek yogurt or sour cream
- Salt and pepper to taste
Finely chop cauliflower florets until it reaches approximate size and texture of rice. (You can use a food processor if you like, but I did not.) Set aside.
Heat olive oil in a large sauce pan. Saute onions, peppers and garlic until caramelized.
Add white wine, and cook for 1 minute. Add cauliflower “rice” and chicken stock. Cover and cook on medium for about 10 minutes.
Add butter, and continue to cook for another 5 minutes without lid, allowing some of the liquid to evaporate. Stir occasionally.
Once the cauliflower “rice” has thickened, stir in the Parmigiano Reggiano cheese. (There really is no substitute for this BEST Parmesan cheese!) Remove from heat and add Greek yogurt or sour cream and salt and pepper to taste. Blend with immersion blender to desired creamy consistency.
Cheers & Hugs,
*Recipe slightly adapted from GlutenFreeFix
I had never cooked anything with fresh fennel before and really wanted to try. I picked one up at the grocery store having no clue what I was going to do with it.
The other night, when trying to decide what vegetable I was going to serve with dinner and knowing I still had this fennel bulb in the fridge along with a fresh head of cauliflower, I decided to “google” and see if there was a recipe combining the two.
I came upon this one, and oh what a winner it is!
This would be a lovely vegetable to serve for company, take to a potluck, or just enjoy for dinner. The fennel (which smells like anise and is kind of licoricey) is mild, yet full-flavored and holds up nicely in the dish. Don’t be afraid to try it, even if you say you don’t like licorice. It is a lovely vegetable that I’m looking forward to using again in other dishes – cooked and raw.
I’m sure you could make this with just the cauliflower too, but I loved what the fennel added to it. And just a pinch of freshly grated nutmeg made it really sing.
I hope you’ll give it a try. Enjoy!
Cauliflower & Fennel Au Gratin
1 head cauliflower, broken into florets
1 large fennel bulb, cored, trimmed, and cut into 1/4-inch slices plus 1/2 cup chopped fronds (the green ferny part)
1/8 tsp freshly grated nutmeg
1/2 cup whipping cream, half & half, or milk (even skim milk is fine)
1 cup (4 oz) shredded Swiss cheese (or your favorite)
1/4 cup freshly grated Parmesan cheese
Preheat oven to 450º F. Melt butter in a large skillet over medium-high heat; add cauliflower, and sauté 4 min. Add fennel slices, and sauté 4-5 more min. or until tender. Remove from heat. Sprinkle with flour, salt, and nutmeg; add fennel fronds, and lightly toss together.
Spoon into a prepared 2-quart baking dish. Pour cream over mixture. Sprinkle with Swiss cheese, bread crumbs, and Parmesan cheese.
Bake at 450º for 20 minutes or until top is browned and crispy.
Cheers & Hugs,