Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. I made it one night, twas excellent. Food Stylist: Barrett Washburne. Alanna Kellogg About | Contact First, rinse the entire cauliflower under running water. The "recipe" is a breeze to remember: just toss steamed cauliflower with a vinaigrette and fresh herbs. Finely grate the zest of the lemon into a large heatproof bowl, then halve the lemon and squeeze in juice. NUTRITION INFORMATION Per Half Cup: 49 Calories; 3g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 104mg Sodium; 5g Carb; 3g Fiber; 2g Sugar; 2g Protein. Perhaps! Get recipes, tips and NYT special offers delivered straight to your inbox. Pour mixture over cauliflower and toss well. Finely grate the zest of the lemon into a large heatproof bowl, then halve the lemon and squeeze in juice. Truth be told, this was the first of two recipes that inspired this summer’s recipe theme, Summer Easy, a collection of easy summer recipes. Stir in the chopped cilantro and pour in the lime juice. Bring 1 inch of water to a boil over medium-high in a large saucepan fitted with a steamer basket. If you have a specific question, it's nearly always answered quick-quick. Although this salad needs no other seasonings, you can add capers, sliced olives or crumbled feta here for even saltier tang. Carefully remove the cauliflower … Linda Xiao for The New York Times. Steam with the lid on 10 to 12 minutes until just tender, testing with a fork to assess whether it’s done. Opt out or, teaspoons fine sea salt, plus more to taste, large head cauliflower (about 1 3/4 pound), trimmed and cut into bite-size florets (about 8 cups), scallions, whites and greens thinly sliced, cup chopped parsley, leaves and tender stems, fat garlic cloves, finely grated or minced, teaspoons whole cumin or cracked coriander seeds, Large pinch of red-pepper flakes (optional), A Brilliant Thanksgiving Strategy: Make Sides Quickly, Or Ahead. But for florets, there's no need to go through the trouble of the deep cone cut. The core is often too tough to cook but okay to chew on. Stir in lime zest and juice, coconut milk, fish sauce and coconut aminos. When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. Mix to combine and let stand for 5 - 10 minutes. Bring an inch of water to a boil in a pot large enough to hold a collapsible steamer. (More Info Here). In a large mixing bowl, add in the cauliflower and garlic mixture. Arrange the cauliflower on the steamer, place in pot, cover and steam for about 8 minutes or until tender. For free recipe updates, Drizzle with oil; toss well to coat. In this chili lime version, we use ancho chili powder, smoked paprika, onion powder, garlic powder, and cayenne pepper. Toss well before serving, adding more salt or a squeeze of lemon to taste. Mix it all up and then sea salt and freshly cracked black pepper to … https://www.recipetineats.com/cucumber-salad-with-herb-garlic-vinaigrette Cover with a lid so the cauliflower steams. In a large skillet, heat olive oil until hot, but not smoking. The supermarket cauliflowers have been snowy white and inexpensive for a couple of weeks now. I'm so glad you're here! Recent Recipes. Stir in red-pepper flakes. Looking for fresh and seasonal recipes for healthy everyday eating and occasional indulgences? Meanwhile, in a large bowl, whisk together the garlic, capers, vinegar, lime juice and olive oil. Spread the … Stir in the hot cauliflower and herbs. Prepare the cilantro lime cauliflower rice: Place the cooked and drained cauliflower rice in a medium bowl. Toss and taste, adding lime … Seasonal Sundays (Week 49) Early December, One Quick Tip: How to Freeze Stock in Glass Canning Jars, 1 large head fresh cauliflower, cleaned and trimmed, cut into small florets. Kitchen Parade is my personal collection of 600+ real-food, family-tested recipes. STEP 2 Add the chickpeas, pine nuts and remaining oil to the tin, then cook for 10 … Slice 1 head cauliflower into florets and halve; spread in a single layer on a baking sheet. Cook’s choice! https://www.skinnytaste.com/cilantro-lime-roasted-cauliflower But don't let the sight of a whole head of cauliflower overwhelm you. more fancy / for entertaining – serve with a green salad or Lime & Tahini Kale Salad or Crispy Iceberg Salad with … With a sharp knife, slice off the outer leaves. It's from Martha Rose Shulman's "Recipes for Health. NYT Cooking is a subscription service of The New York Times. A Fairfax County, Virginia publication. The next night, we ended up with an impromptu party with about 90 minutes notice. ~ Alanna. https://www.tasteofhome.com/recipes/roasted-herb-lemon-cauliflower A Brilliant Thanksgiving Strategy: Make Sides Quickly, Or Ahead. St Louis, Missouri Here are photos that show how to cut cauliflower. Add the zest of 1 lime, lime juice, 2 tablespoons of the chopped cilantro and salt, to taste, and … Vegan & Naturally Gluten-Free. Add garlic and cumin, and cook until fragrant, about 1 minute. No mayonnaise so perfect for picnics and outdoor gatherings. Weight Watchers Friendly & Low Carb. 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Let cool completely, then cover and refrigerate for at least 8 hours and up to 48 hours to let the flavors mingle. Stir in the … Herb Salad: 2 tablespoons chicken glaze, recipe follows. Ripe Bananas for Baking: How Ripe Should Bananas Be? I made it again, this time without thinking, just whisking the vinaigrette with the herbs that happened to be on hand while the cauliflower cooked. Toss cauliflower florets with oil, salt, and any spices. A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the It's a good snack for the cook while cooking supper! Stir in salt to dissolve it. Place cauliflower in a large roasting pan or jelly-roll pan. 1 hour, plus at least 2 hours’ marinating. https://chrysalisherbs.com/recipes/cauliflower-salad-with-ginger-lime-dressing But I also love hearing your reactions, your curiosity, even your concerns! I read each and every comment, for each and every recipe. Vegan Cauliflower Salad Cooking Journey avocado, lime juiced, red onion, olives, parsley, ground pepper and 5 more Parmesan Cauliflower Salad Garden in the Kitchen salt, lime, grape tomatoes, olive oil, … Place greens, remaining shallots, herbs, and radishes or cucumber, if using, in a large shallow bowl or on a platter, and add a little more of the dressing. It is best made a day or two ahead, which gives all the ingredients a chance to mingle, and the raw cauliflower time to soften and absorb all of the dressing's bright, complex flavors. Season with hot sauce and salt to taste. Subscribe now for full access. Place cauliflower florets in steamer basket; cover and cook until tender, 8 to 9 minutes. The salad sounds great, but it's not from Tara Parker-Pope. Cover the skillet with a lid and continue cooking for 5 minutes, stirring occasionally, or until the cauliflower is as soft as you'd like. Ingredients. different herbs – basil, coriander (cilantro), baby spinach, mint. This Easy-Easy Grilled Mushroom Appetizer!). famous asparagus-to-zucchini Alphabet of Vegetables. Is late May the "season" for California cauliflower? Place cooled cooked cauliflower rice and herbs … https://www.healthyseasonalrecipes.com/simple-steamed-cauliflower-with-herbs Whisk in water and 1 tablespoon lime juice. Cook until tender, about 6-7 minutes. Meanwhile, clean and trim the cauliflower. There aren’t many cauliflower salads as vivacious as this one, which is zipped up with plenty of lemon, herbs, garlic and one minced jalapeño. Cauliflower: 1 small head of cauliflower. Transfer cauliflower … When the oil is hot, add the cauliflower to the skillet and cook for 3 minutes, stirring often. 1/4 cup lemon juice (1/2 Meyer lemon, … Stir in salt to dissolve it. The pinch of red-pepper flakes here is optional, but especially good. It's really easy to cut one into florets and takes only a couple of minutes. Drizzle with 3 tablespoons olive oil. Meanwhile, in a large bowl, whisk together the garlic, capers, vinegar, lime juice and olive oil. Instead, cut the cauliflower in half through the core, then cut out the core with a V cut. (The second recipe? Remove cauliflower from the heat and stir in the cilantro, lime … Voila, an easy summer salad — and healthy too — that our guests raved over. Set aside to cool. Once boiling, add the cauliflower (in the steamer basket, if it has a handle). Combine flour, cilantro, 1/4 teaspoon salt and pepper in a large bowl. Salt and pepper to taste. Arrange the cauliflower on the steamer, place in pot, cover and steam for about 8 minutes or until tender. … Cut off the florets, small florets will cook more quickly, larger florets will look dramatic on a plate. Toss the cauliflower, garlic, spices, 2 tbsp oil and some seasoning in a roasting tin, then roast for 30 mins. For the fullest flavor, let the salad rest at room temperature for 90 minutes and even in the refrigerator overnight. An easy summer salad, just steamed cauliflower tossed in a vinaigrette with fresh herbs. So simple to make but memorable to serve. Warm Cauliflower Salad with Vinaigrette. • 1 onion • 2 medium-sized carrots • ½ cauliflower head • 1-2 cloves of garlic • 1 lemon - zest and juice • 4 … Instructions Preheat oven to 425 degrees F. In a large mixing bowl, add cauliflower, lime juice, garlic, cilantro, cumin, salt and pepper. Squeeze some of the juice from a charred lime half over it and drizzle with a little olive oil. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. For the best flavor, serve at room temperature. Using a mortar and pestle, pound the ginger, garlic and sugar into a paste. Combine breadcrumbs, cumin, 3/4 teaspoon garlic powder and the remaining 1/2 teaspoon … Featured in: That’s all! Add cauliflower, ", Thank you for taking a moment to write! just enter your email! It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. To keep the head whole, cut out the core in a deep cone shape. Add cauliflower, jalapeño, scallions, dill and parsley and toss to combine.