Red Cauliflower Recipes

ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

STEWED CAULIFLOWER WITH RED ONIONS AND TOMATOES

Steps:

• Heat 3 tablespoons of the olive oil in a heavy soup pot or Dutch oven over medium heat, and add the onions. Cook, stirring, until very tender, about eight minutes. Add a pinch of salt and the garlic, and stir for another minute or so until fragrant. Stir in the tomatoes, with their liquid, and bring to a simmer. Simmer about eight minutes until cooked down and fragrant, and add the cauliflower to the pot. Stir together, and add the bay leaf, rosemary, pepper, dissolved tomato paste and wine. Bring to a simmer, and add salt to taste. Cover, reduce the heat and simmer 30 to 40 minutes until the cauliflower is very tender.
• Stir in the olives and vinegar if using, and adjust salt and pepper. Remove from the heat, and stir in the remaining olive oil. Serve hot or warm.

RED CAULIFLOWER

Steps:

• Chop the onion very finely and place in a bowl.
• With a zester peel away the zest of the lime in thin strips.
• Add to the chopped onion.
• Cut the lime in half and add the juice from both halves to the onions and lime zest mixture.
• Set aside so that the lime juice can soften the onion.
• Cut the cauliflower into florets.
• Tip the tomatoes into a pan and add the peppers (or chillies) and sugar.
• Heat gently.
• Meanwhile, place the cauliflower in a pan of boiling water and cook gently for 5 to 8 minutes until tender crisp.
• Add the onions to the tomato salsa and salt to taste, stir in and heat through, then spoon about a third of the salsa into a serving dish.
• Arrange the drained cauliflower florets on top of the salsa and spoon the remaining salsa on top.
• Sprinkle with the feta, which should soften a little on contact.
• Serve immediately, sprinkled with chopped fresh flat leaved parsley.

PURPLE CAULIFLOWER AND RED CABBAGE SLAW

Steps:

• In a large bowl, toss the cauliflower and cabbage with the dressing until fully coated. Sprinkle with the sunflower seeds. Serve immediately or refrigerate up to overnight.
• Put the oil, vinegar, honey, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 large egg in a blender and blend until smooth. Use a spatula to stir in the poppyseeds, then season with more salt and pepper if needed. Refrigerate until ready to serve.

RED HOT CAULIFLOWER

Steps:

• Trim the cauliflower of leaves and stringy or tough stalk. Separate into florets and cut the stalk into thick strips. Boil in salted water until just cooked, about 10 minutes, drain and run under the cold tap.
• Meanwhile, chop up the chilies and put with their seeds and the red pepper into a large frying pan. Add the oil. Heat gently for about 10 minutes to extract some of the pepper flavors into the oil.
• Raise heat to moderate and put in the cauliflower. Stir to reheat; the vegetable should stew rather than fry; it must not color. Transfer the vegetable to a hot dish with the pepper and chili bits leaving behind any surplus oil. Serve immediately.

RED CURRY CAULIFLOWER

Steps:

• Heat oil in large saucepan over medium heat.
• Add onion and cook, stirring, until light golden.
• Add curry paste and cook, stirring, another couple of minutes.
• Add coconut milk and bring to a boil.
• Add cauliflower and return to a boil.
• Reduce heat to medium low, cover and simmer until cauliflower is tender, about 15 minutes.
• Stir in green onions.
• Transfer to serving dish and sprinkle with cilantro and peanuts.
• Serve with jasmine rice (or whatever rice you choose).