CAULIFLOWER AND FETA OMELET

SERVES2

• ACTIVE TIME:20 MIN
• START TO FINISH: 30 MIN

• 5 large eggs
• 2 1/2 tablespoons extra-virgin olive oil
• 1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
• 1 garlic clove, minced
• 1/2 cup crumbled feta (2 oz)
• 1/4 cup packed flat-leaf parsley leaves

• Beat eggs with 1/4 teaspoon salt.
• Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.
• Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.

Broccoli Cauliflower Dish

Ingredients: 1 small cauliflower, 1 small broccoli, salt, mozzarella, 5 sun-dried tomatoes, grated cheese,

Preheat the oven to 180 degrees. Cut the cauliflower and broccoli in florets. Boil the cauliflower and broccoli florets al dente in water with some salt. Drain the cauliflower and broccoli and put it in an ovenproof dish. Cutt 5 sun-dried tomatoes in slices and sprinkle this over the dish. Sprinkle also with mozzarella and grated cheese. Place the ovenproof dish about 20 minutes in the oven. Enjoy!

Cauliflower with Mango Chutney Sauce

Ingredients: 1 cauliflower, 1 onion, 1 garlic clove, 2 teaspoons curry powder, 1 tin tomato puree, 1 tablespoon mango chutney, 250 ml water, 100 ml coconut milk, salt, pepper, cashew nuts,

Cut 1 cauliflower into florets, boil the cauliflower florets in water with some salt until al dente. Meanwhile bake in hot oil 1 chopped onion with 1 finely chopped garlic clove until the onion has softened. Add 2 teaspoons curry powder and bake this brief. Then add 1 tin tomato puree, 1 tablespoon mango chutney, 250 ml water and 100 ml coconut. Bring briefly to the boil and add the cauliflower florets. Bring the taste with salt and pepper. Simmer for about 15 minutes on low heat. Sprinkle some cashew nuts on your plate. Serve with rice or fried potatoes. Enjoy!

Cauliflower with a Curry Sauce

Ingredients: 1 cauliflower, 1 onion, 125 grams diced ham, 1 tablespoon curry powder, salt, pepper, 2 tablespoons flour, 400 ml milk,

Number of persons: 3

Boil a cauliflower cut in florets al dente in water with a little salt. Bake in hot oil 1 finely chopped onion with 125 grams diced ham, 1 tablespoon curry powder, salt and pepper until the onion is soft. Add 2 tablespoons flour and stir fry briefly. Add gradually and while stirring 400 ml milk until you have the desired thickness of sauce. Let the sauce simmer on low heat for just a few minutes. Drain the cauliflower and serve the cauliflower with curry sauce. Enjoy!

Cauliflower with Mustard Cream Sauce

Ingredients: 1 small cauliflower, 1 chicken breast, curry, salt, pepper, 1 garlic clove, 1 shallot, 1 tablespoon honey, 1 tablespoon mustard, 125 ml cream,

Number of persons: 2

Cut 1 small cauliflower in florest. Boil the cauliflower florest al dente in water with a little salt. Cut 1 chicken breast into cubes and season with curry, salt and pepper. Bake the diced chicken breast with 1 finely chopped garlic clove and 1 chopped shallot until the chicken breast brown. Add the cauliflower florets and stir fry about 5 minutes. Mix 1 tablespoon honey 1 tablespoon mustard and 125 ml cream. Put this mixture to the cauliflower and warm well. Serve the cauliflower for example with potatoes. Enjoy!

Cauliflower Pie

Ingredients: 1 small cauliflower, 100 grams diced bacon, 1 onion, handful of peas, 250 ml cream, 3 eggs, 75 grams grated cheese, chives, salt, pepper, nutmeg, dough for savory pie,

Number of persons: 3

Cut 1 small cauliflower in florets and boil the cauliflower florets al dente in water with a little salt. Bake in a hot frying pan 100 gram diced bacon until crisp. Add 1 chopped onion and stir until the onion is soft. Add a handful peas and stir it briefly. Let everything cool. Mix 250 ml cream with 3 eggs, 75 grams grated cheese, chives, nutmeg, salt and pepper into one. Preheat the oven to 200 degrees. Coat a cake tin dough for savory pie. Fill the cake with the cauliflower and bacon. Pour the cream mixture over. Place the cake tin about 40 minutes in the preheated oven. Enjoy!

Cauliflower with Mango Chutney and Cashews

Ingredients: rice, 1 cauliflower, 1 onion, 2 garlic cloves, curry, 1 tin tomato puree, 1 tablespoon mango chutney, 250 ml coconut milk, 100 ml water, salt, pepper, cashew nuts,

Cook the rice according pack instructions. Cut 1 cauliflower into florets, boil the cauliflower florets in water with some salt until al dente. Meanwhile bake in hot oil 1 chopped onion with 2 finely chopped garlic cloves until the onion has softened. Add 1 tin tomato puree curry powder and bake this brief. Add 250 ml coconut milk, 100 ml water and 1 tablespoon mango chutney. Bring briefly to the boil, add the cauliflower florets and heat a bit more. Bring the taste with salt and pepper. Sprinkle some cashew nuts over it. Serve with rice. Enjoy!

Aloo Gobi with Potato and Cauliflower

Here we go again, making side dishes for meals. Add some spiced chicken to this and you’d have yourself a full on meal. I’m not a huge fan of cauliflower… something about the texture, but Taylor loved the flavors in this dish and gobbled it up. If you’re a fan of Indian food, you’ll appreciate this one.

We added a sweet potato to this, along with the regular potato and cauliflower. A great addition to the flavors of the dish.

The mix of spices that went into this was as beautiful as it was flavorful. We managed to find the fenugreek at an International food store… it’s sort of a coarse spice, almost like split peas that have been pounded, and bright orange in color. Not like anything I’ve ever tasted before.

Aloo Gobi with Potato and Cauliflower

Makes 4-6 servings. Recipe from RecipeZaar.

INGREDIENTS
1 head cauliflower (flowerets cut into 1/2 inch pieces)
2 medium boiling potatoes (3/4lb, cut into ½ inch cubes)
1 tablespoon vegetable oil
1/2 teaspoon fenugreek seeds
1 teaspoon fennel seeds
1 teaspoon whole cumin seeds
1-2 dried hot red chili pepper
3/4 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon salt
1/8 teaspoon ground pepper
1 teaspoon garam masala

DIRECTIONS
Heat the oil in a large 12 to 14 inch skillet. When the oil is smoking, scatter in the fenugreek, fennel, cumin and red peppers. Stir once and add the cauliflower and potatoes. Stir lightly until coated with spices and oil.

Turn heat down to medium. Add turmeric, ground coriander, salt and pepper. Sauté for 8–10 minutes.

Add ¼ cup water and cover immediately. Turn heat very low and steam vegetables for 7-10 minutes (until tender). Sprinkle the garam masala over the vegetables, stir once and serve.