recipe: cauliflower crust (for quiche)

photo from Fresh April Flours

taken from: Fresh April Flours

changes: none - made exactly as written

ingredients list:
- 1 medium head of cauliflower, stems removed 
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper

to make: 
spray and 8" or 9" pie dish with non-stick spray and set aside. cut cauliflower into pieces, removing as much stem as possible while keeping the florets in tact. rinse florets in a strainer or colander.

pulse florets in a food processor until they resemble corn meal. place in a microwave safe bowl and cook for 4-5 minutes. when fully cooked, set aside and allow to cool for 10 min. after it has completely cooled, use a strong kitchen towel and wring out all of the moisture. transfer dry cauliflower back to the bowl. 

preheat oven to 450 F degrees. in a small bowl, blend together the Parmesan cheese, egg, and spices. add to cauliflower and mix together. transfer the dough to a pie dish, smoothing it out to it evenly covers the bottom and sides of the dish. 

bake for 15-20 minutes until the edges are brown and the overall crust starts browning. allow to cool on wire rack while quiche (or whatever other filling your using) is prepared. 

results: good -- enough so that we've made this a few times now. i've only used this recipe for vegetable quiches, which it seems to perfectly fit the bill for (and saves quite a few calories) 

recipe: buffalo cauliflower

taken from: Real House Moms

changes: scaled down to 1/2 a recipe (original recipe for 4 servings / 1 whole cauliflower posted)

ingredients list: 
- 1 medium cauliflower, cut into bite-sized pieces
- 1/2 cup flour
- 1/2 cup water
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter, melted
- 2/3 cup buffalo hot sauce 

to make: 
preheat oven to 450 F degrees. spray a large cookie sheet with cooking spray or line with parchment paper, and set aside.

in a large bowl, whisk together flour, water, garlic powder, salt and pepper. add cauliflower florets and toss to coat. spread evenly on cookie sheet, and back for 15 minutes, flipping once mid-way through.

remove from oven. in the large bowl, stir the melted butter and buffalo sauce together. add baked cauliflower and toss to coat. spread evenly onto cookie sheet, and return to oven to bake for 25-30 minutes or until crispy, flipping once mid-way though.

results: another winner winner, cauliflower dinner. good texture, good buffaloy flavor. i served this in a kale salad with avocado-poblano dressing, tomato, parmesan, and garlic croutons -- it was a perfect healthy dinner, would make again, esp considering how easy it is. 

recipe: general tso's cauliflower

taken from: PureWow

changes: 
- skipped the 5 small dried chiles, added some cracked red pepper
- skipped the 2 tbsp mirin (didn't have any, added 1 tbsp dry sherry)

ingredients list - cauliflower:
- 1/2 cup all-purpose flour
- 1/3 cup cornstarch
- 3/4 tsp baking powder
- 1 tsp salt
- 2 eggs
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 cup neutral oil (peanut or vegetable)
- 1 head cauliflower, cut into bite-size florets 

ingredients list - sauce:
- 2 tsp sesame oil
- 6 scallions, white part finely sliced, green part chopped into 1-inch pieces
- 3 cloves garlic, minced
- 1 tbsp minced ginger
- 5 small dried chiles (optional, i subbed some cracked red pepper)
- 1/4 cup vegetable broth
- 1/4 cup soy sauce
- 3 tbsp rice vinegar
- 2 tbsp mirin 
- 3 tbsp sugar
- 1 tbsp cornstarch
- sesame seeds, for garnish

recipes: cauliflower goat cheese gratin (T-Day 1 of 3)

original recipe from: New York Times

changes: none to the ingredients, but prepped it the night before and left it in the fridge up until 1 hour before baking

result: flavor was really good and i love the idea of the this dish, but there was a lot of extra liquid in the dish after it was baked -- maybe this was a result of prepping it the day before, maybe there was too much moisture left in the cauliflower before i prepped it, i don't know. i'd try this again but will cut back on the milk and really drain the cauli before assembling it to see if that fixes the issue

picture from New York Times

ingredients: 
- 1 large cauliflower, broken into florets
- 2 tbsp extra virgin olive oil
- salt
- fresh ground black pepper
- 6 oz goat cheese
- 1 large garlic clove
- 5 tbsp milk
- 1 tsp chopped fresh thyme leaves or 1/2 tsp dried thyme
- 1/4 cup breadcrumbs 

recipe: parmesan-roasted cauliflower

after having some surprisingly yummy buffalo cauliflower at a restaurant, we decided to buy a head of it and give it a go. we used half for a buffaloey recipe, the other half for this parmesan-roasted cauliflower recipe from BonAppetit.com during a quick week night meal. my cauliflower didn't come out as beautifully charey as the BA pic, but it came out surprisingly good (especially considering it's... cauliflower, which i'm still on the fence on), and something i'd make again. 

i followed the recipe mostly verbatim (after cutting it in half), tossing on some breadcrumbs for a lil extra crunch. 

photo from bonappetit.com

ingredients list:
- 1/2 head cauliflower, cut into florets
- 1/2 medium onion, sliced
- 2 sprigs thyme
- 2 garlic cloves, unpeeled
- 1.5 tbsp tbsp olive oil
- Kosher salt and fresh ground black pepper to taste
- 1/4 cup grated Parmesan
- 2 tbsp breadcrumbs

to make: 
preheat oven to 425 degrees F. toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. roast, tossing occassionally, until almost tender, 35-40 minutes. sprinkle with Parmesan & breadcrumbs, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer. 

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