Creamy Cauliflower Mac

Creamy Cauliflower Mac

Ingredients:

2.5 cups of vegetable or chicken stock

2 bay leaves

1 cauliflower, cored and cut into large pieces

8 ounces of whole-wheat elbow macaroni

½ a cup of grated cheese (sharp cheddar, gruyere, or emmental, or a combination)

2 tablespoons of olive oil

1 tablespoon of dijon mustard

1/8 a teaspoon of nutmeg

¼ cup of grated parmesan cheese

½ cup of whole-grain bread crumbs

Heat oven to 400 degrees. Boil a pot of salted water. In a saucepan, warm stock and bay leaves on medium-low heat for five minutes; turn off. Cook Cauliflower in boiling water for 25 minutes. Put cauliflower in food processor. Cook pasta in boiling water for five minutes. Drain and rinse to cool; put pasta in a greased, none-inch square baking dish. Process cauliflower with stock (disregard bay leaves), cheese, oil mustard, nutmeg, salt, pepper, working in batches. Pour sauce over pasta, toss, and spread evenly in dish. Top with parmesan and bread crumbs. Bake for 20 minutes. Serves four.

Calories per serving: 420 Carbs: 57G Protein: 20G Fat: 15G

Caramelized Cauliflower

from CSA member Dornan
Adapted from Jim Dixon

1 head of cauliflower, white or green
Olive oil
Fine sea salt

Preheat oven to 400 degrees Fahrenheit. Place the head of cauliflower on a cutting board, and slice it top-down into ¼-inch slices, some of which will crumble. Toss cauliflower in a large bowl with plenty of olive oil and a bit of salt, spread it in a single layer on a heavy sheet pan (or two, if one looks crowded), and roast until golden brown and caramelized, turning bits and slices once or twice, about 25 minutes. Devour.

Cauliflower & Quinoa Dish

This recipe from www.mariquitafarm.com:

recipe by Jonathan Miller
I made a little cauliflower and quinoa dish last week at work for my quinoa-obsessed client. I used red quinoa, but it is good with ivory as well.

1 c quinoa
1 head cauliflower, cut into florets
1 c broccoli, cut into small pieces
large handful snow peas, sliced
1 shallot, minced
3 T lemon juice
1/2 T curry powder
cilantro
olive oil
marinated artichokes

Cook your quinoa and allow to cool slightly. Steam the cauliflower, broccoli, and snow peas to the texture you like. Make a vinaigrette with the shallot, lemon juice, curry powder, a bit of cilantro, and olive oil. Fold that into the quinoa with the vegetables and add salt and pepper to taste. Serve warm, topped with the artichokes. I also finished this with a blackened fish, but it is fine by itself.