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  • Home
  • Updates
    • Recipes
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    • A Practical Cat's Book of Household Clues
  • Inside the Market
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    • Winter Harvest 2020

Gingered Cauliflower and Broccoli

11/2/2022

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Ingredients
  • 1 1/2 cup broccoli florets
  • 1 1/2 cup cauliflower florets
  • 1 medium onion, sliced
  • 1-inch piece of fresh ginger, grated
  • 2 garlic cloves, minced
  • 1/2 tsp curry powder (mild or spicy)
  • 1/2 tsp ground cumin
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • Salt, pepper to taste

Instructions
  1. Preheat the oven to 375° F. Arrange broccoli and cauliflower florets on a baking sheet. Bake for 10 min, then take the vegetables out, toss them lightly, and bake for 5-7 min more until fork-tender. ​
  2. Meanwhile, heat a skillet over medium heat. Once hot, add enough oil to saute vegetables.   Add sliced onions, saute for 3-5 min until they soften, stirring them with a spatula to prevent sticking.
  3. Add to the skillet the grated ginger, minced garlic and all of the spices.  Cook for 1-2 min until the spices get nice and toasty. If they start sticking to the pan, add 1-2 Tbsp of water.
  4. Once broccoli and cauliflower florets are done, take them out of the oven and add to the skillet. Toss the mixture to distribute the spices evenly over the vegetables. Add salt and pepper to taste. 


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Roasted Carrot and Cauliflower Hummus

6/15/2022

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  • Yield: 1 1/2 - 2 cups 

Ingredients
  • 1 1/2 pounds whole carrots (about 6 large carrots)
  • 4 tablespoons olive oil, halved and divided
  • 1/2 head of small cauliflower, roughly 2 1/2 cups florets
  • 1/8 cup tahini
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1/2 teaspoons cumin
Instructions
  1. Preheat the oven to 415 degrees.
  2. Line the whole carrots and cauliflower florets on a large baking sheet. Coat with 2 tablespoons olive oil.
  3. Cook for 45-55 minutes or until carrots and cauliflower are soft and slightly caramelized.
  4. Place all remaining ingredients, the other 2 tablespoons of olive oil, and roasted vegetables in a blender or food processor and blend until smooth and creamy.
  5. Store in the refrigerator.
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Cream of Cauliflower Soup

10/20/2021

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Ingredients
2 tablespoons butter 
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth (substitute vegetable if you wish)
1 head cauliflower, chopped
1 cup milk 
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry (optional)
1 tablespoon chopped fresh parsley or scallions


Preparation

1. In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
​

2. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley or scallions.

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Roasted Cauliflower, Tomato and Garbanzo Beans

6/23/2021

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  • Ingredients – serves 2
  • 1 tablespoon olive oil
  • ​2 cloves garlic, minced
  • ½ teaspoon salt
  • ​¼ teaspoon ground black pepper 
  • 4 cups sliced cauliflower
  • ​​​2 cups cherry tomatoes
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 lime, cut into wedges
  • 1 tablespoon chopped fresh cilantro
Directions
  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
  2. Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
  3. Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.
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Roasted Spicy Cauliflower

8/28/2019

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Picture
  1. Serves 5 to 6
2½ cups dry white wine
⅓ cup olive oil
¼ cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head cauliflower, leaves removed


  1. Preheat oven to 475°.
  2. ​Bring 8 cups of water to a boil in a large pot. Add the wine, oil kosher salt, juice, butter, red pepper flakes, sugar and bay leaf, stir and return to a boil.
  3. Add the whole cauliflower head, return to a boil and immediately reduce to a simmer.
  4. ​Simmer for about 15 to 20 minutes, rotating the head in the pot, until a skewer or knife can be easily inserted into the center.
  5. Transfer the head to a colander and drain well. Then place the cauliflower head into a rimmed baking dish.
  6. ​Place the dish into the oven for 30 to 40 minutes, rotating it in the oven at the halfway mark, until golden brown.
  7. Transfer the whole head to a serving dish. Cut the head into 1 to 1½ inch slabs and serve.
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Cauliflower Cheddar Popcorn

10/11/2018

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Picture
Makes 3 cups
1 large head of cauliflower, cut into small florets
Olive oil spray*
½ teaspoon garlic salt
1 to 2 tablespoons grated Cheddar cheese
  1. Preheat oven to 400°.
  2. ​Place cauliflower on paper towels. Spray LIGHTLY with olive oil.
  3. Sprinkle with garlic salt.
  4. Bake in oven for 20 to 30 minutes, depending on the size of florets. It is done when the edges of the cauliflower are just turning golden brown.
  5. Place florets in a serving bowl and sprinkle with cheddar cheese. Serve while warm.
NOTE*: Use the oil very sparingly. Too much oil will still taste good, but it will no longer qualify as a finger food.
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ROASTED PARMESAN CAULIFLOWER

9/27/2017

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Picture
Adapted from Masseria dei Vini
Serves 4 to 6
 
1 large cauliflower head, trimmed of leaves and rinsed
1 – 1¼ cup of heavy cream
¼ cup dry white wine
2 tablespoons of finely minced shallots
1 teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon white pepper
1 – 1½ cups aged Parmesan cheese, shredded works better than grated.
 
  1. Steam or roast whole cauliflower head until it can be centrally pierced with a thin skewer just readily.  You need it to remain firm rather than soft.  Basket steamers are best.
  2. Allow the cauliflower to return to room temperature.
  3. Slice thick slices through the head, at least 1½ to 2 inches thick.  Place in table ready roasting or casserole dish in a single layer.
  4. Preheat oven to 350º.
  5. Slowly heat the cream and wine in a small saucepan.  Add the shallots, nutmeg, salt and white pepper and whisk until thoroughly blended.
  6. Continue to simmer while whisking until the sauce thickens or is reduced by about a third.
  7. Remove the saucepan from the heat.  Slowly add the cheese and continue to whisk.
  8. Gently pour or ladle the cheese sauce over the cauliflower and roast for 15 minutes in the middle of the oven.
  9. Without raising the dish to a higher level in the oven, turn the broiler on to turn the cauliflower a golden brown.  Five minutes should do it.  Serve immediately.
 
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Pickled Cauliflower

8/25/2015

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Recipe by Anna Gill

Makes approximately 2 quarts

5 cups white distilled or white malt vinegar
2 inch cinnamon stick
12 whole cloves 
4 blades of mace
15 whole grains allspice
8 peppercorns

1 large head cauliflower, washed and cut into florets
¾ cup pickling or fine grain kosher salt
10 cups water

1. Place the vinegar in a ceramic or glass bowl over a saucepan of cold water. Cover the bowl with a plate and bring the water to a boil.
2. Remove the saucepan from the heat, add the spices and allow the vinegar to steep for about 2 hours.
3. Strain the flavored vinegar and put it in a glass container or bottle .

4. Make the brine by adding the salt to the cold water in a large bowl
5. Place the prepared cauliflower in brine bowl.
6. Place a plate on top of the cauliflower to keep it submerged in the brine.
7. Cover with a clean linen towel or cloth and put aside for 24 hours.
8. Drain the cauliflower thoroughly and pack it into clean jars.
9. Pour the spiced vinegar over the cauliflower, topping it off with ½ inch of spiced vinegar.
10. Seal the jars tightly.
11. Store in a cool dark place for 2 weeks before using.
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Grilled Saffron Cauliflower

8/25/2015

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Picture
Recipe by Anna Gill

Serves: 4

1 large tightly packed head of white cauliflower
Or 2 small heads of orange, green or purple cauliflower
¼ to ½ teaspoon saffron threads
2 tablespoons very hot water
4 tablespoons extra light olive oil
½ teaspoon sea salt
½ teaspoon freshly ground pepper

A small sealable jar

1. Prepare grill at a medium high heat.
2. Slice the cauliflower in large slab-like slices. For an average large white head, the end slices should be about 2 inches thick to keep the flower attached to the stem. The balance of the head can be cut into 1 to 1½ inch slices. The colored cauliflower is frequently larger. The trick is to keep a bit of the stem attached to the slice to hold it together. Set aside.
3. Place the saffron on a paper towel and carefully roll the saffron inside the paper towel to crumble it into as close to dust as you can manage.
4. Place the hot water in the jar.
5. Dissolve the saffron threads in the hot water by shaking vigorously.
6. Add the olive oil, salt and pepper to the jar. Shake again until all is well mixed.
7. Brush both sides of the cauliflower with the mixture.
8. Grill for 6 to 8 minutes per side. Brush several times with the remaining solution. Adjust timing for small heads and thinner slices.
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    We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.

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    The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.

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  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020