Cauliflower

Back to this week's Harvest Guide!

Potato and Cauliflower Curry

Serves 4-6

• 1 large or 2 small onions, diced small
• 1 pound (about 6 small) red potatoes, cut into small cubes
• 1 small head of cauliflower, cut into bite-sized pieces
• 1-inch nub of garlic, minced or grated on a microplane
• 1 teaspoon cumin
• 2 teaspoons curry powder
• 1/4 teaspoon turmeric
• 1 (28-ounce) can diced tomatoes in their juices
• 1/4 cup yogurt

Heat a teaspoon of olive oil in a 4- to 6- quart dutch oven over medium-high heat. Cook the onions with a half teaspoon of salt until they are soft and translucent. Add the potatoes with another half teaspoon of salt and cook until they are browned on all sides. Add the cauliflower and cook until it is also browned in spots.

Toss in all of the spices and stir until they are fragrant, about 30 seconds. Pour in the tomatoes and their juices. Bring everything to a boil, then reduce the heat to medium-low. Cover the pot and let the curry simmer until the potatoes and cauliflower are soft, 15-20 minutes. For a thicker sauce, remove the lid in the last five minutes of cooking to let moisture evaporate.

Turn off the heat and stir in the yogurt. Taste the curry and adjust the salt, pepper, or other seasonings as desired. This curry will keep for one week refrigerated or up to 6 months frozen. (If you're planning on freezing some of it, don't add the yogurt until you're ready to serve the curry.)

Fried Cauliflower Typical Spanish Recipe

• 1 small Cauliflower (about 1.5 lbs)
• 1/3 cup all purpose flour
• 1/3 cup freshly grated Manchego or Parmesan cheese (about 1.5 oz)
• 1 egg, beaten
• ½ cup light beer
• Olive oil, for deep frying
• Chopped fresh herbs, to garnish

In a saucepan of boiling, salted water, cook cauliflower about 20 minutes, until tender but still very firm.  Separate the cauliflower into florets, and cut each floret in half.

In a small bowl, put flour, cheese, pepper, and a little salt.  Stir together, then form a well in center.  Pour egg into well.  Gradually poor in beer, drawing dry ingredients into liquid.  Let stand 30 minutes.

Half-fill a deep fryer or pan with olive oil and heat to 350F.  Dip 2 or 3 pieces of cauliflower into batter, allowing excess to drip off, then slip them into pan.  Add more pieces to pan, but do not crowd.  Cook 2-3 minutes, until cauliflower is golden, then using a slotted spoon transfer to paper towels to drain.  Continue until all cauliflower has been cooked.  Garnish with herbs.

Cauliflower au gratin

•     1 (3-pound) head cauliflower, cut into large florets
•     Kosher salt
•     4 tablespoons (1/2 stick) unsalted butter, divided
•     3 tablespoons all-purpose flour
•     2 cups hot milk
•     1/2 teaspoon freshly ground black pepper
•     1/4 teaspoon grated nutmeg
•     3/4 cup freshly grated Gruyere, divided
•     1/2 cup freshly grated Parmesan
•     1/4 cup fresh bread crumbs

Directions

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.