This recipe for Cauliflower Couscous Salad is from Alexandracooks.com. I don’t know who first realized that cauliflower could be chopped up like rice or like couscous, but they were brilliant. Alexandra Stoddard took inspiration for this recipe from “Six Seasons” by Joshua McFadden. Love this salad and … no cooking (except toasting the almonds, which you could skip)!
And finally, a cauliflower! This is a recipe I’ve been wanting to try, from “Greenfeast: Spring, Summer” by Nigel Slater.
I’m glad one more head of cauliflower showed up because I realize I wanted to do something with cauliflower rice. This is a recipe from Martha Stewart. I’m making this one because we have those sugar snap peas in our box today. At least, I think they’re sugar snap peas. They were definitely sweet – the peas were delicious – but the pods of the few I nibbled on were a little tough, so not quite “eat out of hand” but cut into 1/4-inch slices on the diagonal, they’ll be perfect in this dish in place of the frozen peas. And use some green onion instead of a yellow onion. (I’ve also been known to cut the cauliflower into rough florets and throw it in the food processor and pulse quickly to make tiny pieces when I just wasn’t in the mood to slice, slice, slice.)
In “The Outdoor Kitchen,” Eric Werner says it’s one of the best vegetables to grill because it holds up well to high heat and tastes even better when deeply browned or charred.
Last week I wrote about grilled cauliflower with a beer-raisin sauce. This week I’m back with another grilled cauliflower idea – but this one has a miso-mayo sauce – down at the bottom of this message. It’s from Epicurious and I’m looking forward to it for Memorial Day weekend. Or you could just roast your cauliflower. These heads have been so sweet they would be delicious prepared as simply as possible.
Love that the Aluma Farm recipe helps you understand how much brine to make, depending on how many pickles you’re putting up. Really helpful for those of us pickling on the fly.
From “David Tanis Market Cooking.” His directions call for you to reserve stems, etc. for another use – but I throw them in the food processor and chop them finely, then include.
My other cauliflower go-to recipe is from Chef Archna Malhotra Becker of Bhojanic. Have you checked out their touchless takeout heat & serve meals? We loved the Memorial Day picnic meal we ordered last week. Great value, too. Having a tandoori chicken around seems like a good idea these days.
Do you have a bullet-style coffee grinder dedicated to spices? Chef Archna advocates grinding whole spices for the best flavor. I’ve made this without the chili pepper and still love it. Can’t make do without the cilantro, though.
Cannot get enough of this roasted cauliflower steaks recipe from Jessica Gavin’s blog at https://www.jessicagavin.com/roasted-cauliflower-steaks/. So easy. So good.
But maybe you’re in the mood for something more tradition. How about this casserole from chow.com? It’ll give you practice in making a classic white sauce – a good skill to refresh before Thanksgiving arrives.