Cauliflower is one of those things that you know is good for you but just boiling it and serving it just doesn’t seem appetizing. Here’s something you can do with it.
Cauliflower with Herbed Crumb Topping.
1 head cauliflower, trimmed into bite sized pieces
3/4 cup water
3 Tbl chopped onion, scallion or leeks
1 Tbl chopped fresh parsley
2 tsp olive oil
2 cloves garlic, finely chopped
1/4 tsp freshly ground black pepper
1/4 tsp salt
3/4 cup breadcrumbs
1 Tbl grated Parmesan
Preheat oven to 425.
Bring the water to a boil in a large stainless steel saucepan. Add the cauliflower, cover and cook until just done. Most of the liquid should have evaporated, drain off any that remains. Spread in a casserole dish.
In a large bowl, mix together the onion, parsley, oil, garlic, salt, pepper and Parmesan. Add breadcrumbs and toss until the crumbs are moistened. Do not over mix or the mixture will become gooey.
Spread the breadcrumb mixture over the cauliflower and bake for 10 minutes until lightly browned. Serve.
Several years ago, a dear lady who was a friend of mine passed away. Some months later, I was visiting her son. He was going through the house, which he still lived in, and getting rid of things he didn’t need. There was a stack of cookbooks and recipe scrapbooks on the floor. He offered them to me knowing I like to cook, I accepted.
It was an amazing gift. I got to know her even better after reading through everything. She clipped recipes from everywhere and someone had given her a small photo album to keep clipped recipes in, and had started her off by adding several, and she had filled it up. There was also an old copy of The Joy of Cooking and every blank page was filled with written-in recipes.
I also saw her challenge to find things her son and her husband both liked, there were notes on some that one or the other had liked or not liked and a couple that everybody liked. Those usually looked like they had been well used.
Here is one of the recipes we like. I have changed it from the original to cut back on salt and reduce the size .
1 small head or half a large head of cauliflower, washed and trimmed
1 Tbl olive oil or butter
2 cloves garlic, minced
1 tsp flour
1 can Italian stewed tomatoes (I use Muir Glen fire roasted tomatoes)
1 small green pepper, coarse
1 tsp oregano
Separate cauliflower into bite size pieces. Put into a saucepan containing a small amount of boiling salted water, about 2/3 cup. Cook, uncovered, 5 minutes. Cover and cook 8-10 minutes until tender. It will go from completely opaque to slightly translucent. Drain of necessary and keep warm.
Heat oil with garlic, stir in flour and cook until bubbly. Add tomatoes and bring to boiling, stirring constantly. Mix in green pepper and oregano. Cook until pepper is tender and sauce thick.
Pour sauce over cauliflower, stir and serve.
About 3-4 servings.