Tuscan Style Cauliflower Recipes

TUSCAN GRILLED CAULIFLOWER

Steps:

• Combine the olive oil, red wine vinegar, garlic, lemon slices, rosemary, brown sugar, and 1/4 teaspoon kosher salt in a small bowl. Whisk until the brown sugar fully dissolves. Then arrange the cauliflower wedges in a 9x13-inch baking dish and pour the marinade over top. Cover and let sit at room temperature for 30 minutes or in the refrigerator for 30-90 minutes. Rotate the wedges 1-2 times while marinating to ensure even coverage.
• When approaching grill time, preheat your outdoor grill to high heat (500-550°) and generously coat the grates with vegetable oil or nonstick spray.
• Place the marinated cauliflower wedges directly on the hot grill (cut side down) and reserve the marinade in the baking dish. Close the lid and let the wedges cook undisturbed on one side for 6-7 minutes or until they develop dark grill marks. Then flip and do the same on the other cut side (another 6-7 minutes). When done, return the wedges to the baking dish with the marinade.
• Arrange the grilled cauliflower wedges on a large serving plate, sprinkle with the remaining 1/2 teaspoon kosher salt, and spoon the reserved marinade and lemon slices over top. Finish with a generous sprinkling of grated Parmesan or Pecorino Romano cheese. Serve warm or at room temperature.

ROASTED ITALIAN CAULIFLOWER

Steps:

• Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.

TUNISIAN STYLE BAKED CAULIFLOWER FRITTATA

Steps:

• Preheat the oven to 350 degrees. Place 1 tablespoon of the olive oil in a 2-quart casserole, preferably earthenware or in a 9-inch cast iron skillet, and brush the bottom and sides of the dish with the oil.
• Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until very tender, about 15 minutes. If you prefer, you can cut up the cauliflower and steam it for 15 minutes. Using slotted spoons or tongs remove the cauliflower from the water (or from the steamer), transfer to a bowl of cold water and drain. Cut the florets from the stem and mash into little pieces with a fork. You should have about 3 cups.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until the onion softens, about 5 minutes. Stir in the garlic, stir together for about 30 seconds and remove from the heat.
• Whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Stir in the cauliflower, onion and garlic, parsley, ground caraway and Parmesan. Make sure the harissa is dissolved in the water if using, and stir in; otherwise stir in the cayenne. Scrape into the casserole dish.
• Place in the oven and bake 40 minutes, or until set. Allow to cool for at least 10 minutes before serving. In Tunisia these frittatas are served at room temperature, but you can also serve it hot.

ITALIAN-STYLE OVEN-ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Toss cauliflower, mushrooms, garlic, red onion, red and yellow bell peppers, olive oil, vinegar, salt, and pepper together in a large bowl. Transfer to a 2-quart baking dish.
• Roast in the preheated oven until cauliflower is fork tender, about 30 minutes. Serve immediately.

TUSCAN CAULIFLOWER SOUP

Steps:

• In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes., Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels., Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.

ITALIAN-STYLE CAULIFLOWER

Steps:

• Remove outer leaves and break cauliflower into flowerets.
• Arrange cauliflower in a steaming rack; place over boiling water.
• Cover and steam for 5-8 minutes or until it reaches the tenderness that you like.
• Transfer to a serving dish and keep warm.
• Combine the remaining ingredients in a saucepan and cook over medium heat until hot.
• Pour this mixture over cauliflower and toss.

TUSCAN-STYLE CAULIFLOWER

Steps:

• In a large skillet, heat the olive oil over medium heat.
• Add the garlic and cook until softened and golden, then add the tomatoes and cook, stirring, until they begin to break down, about 5 minutes.
• Stir in the cauliflower and boiling water, lower the heat to medium and cook, stirring occasionally, until the cauliflower is tender, about 30 minutes.
• Season the cauliflower to taste with salt and pepper and scatter the parsley on top.