Recipes

Moroccan Cauliflower Caviar

Moroccan Cauliflower Caviar

Couverts6
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Ingredients

Instructions

  • Remove the green leaves that surround the cauliflower.
  • Cut into florets, wash and cook them in salted water for 15 to 20 min.
  • Insert a knife in the cauliflower florets to verify they are tender.
  • Drain.
  • In a skillet, heat olive oil, add the cauliflower florets, crushed garlic, spices and coriander.
  • Mix together, mashing the cauliflower with a fork.
  • Cook for about 10 minutes.
  • Add lemon juice.

Notes & Wine Advice

Served warm or at temperature, it is finger licking good!
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Course; Appetizer
Cuisine; Moroccan
Diets; Vegetarian

Cauliflower Fiesta Layer Dip

Cauliflower Fiesta Layer Dip

Keeps up to 5 days in the fridge, but the cauliflower will release water, so it won’t look as pretty. For a party, I suggest you make the dip on the same day, but if there is any left, it keeps well and is an excellent lunch or snack.
Couverts12
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a food processor, add the cauliflower with the chili powder and turmeric.
  • Pulse a few seconds to break the cauliflower into fine crumbs.
  • Remove the blade to be able to mix the rest with a spoon.
  • Add the sour cream.
  • Transfer to an 8 inch square pan and spread well.
  • Spread the salsa over the cauliflower mixture, sprinkle with grated cheese, green onions and olives.

Notes & Wine Advice

Keep cool until ready to serve with raw vegetables, crackers or corn chips.
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Course; Appetizer
Diets; Vegetarian

Roasted Cauliflower Dip

Roasted Cauliflower Dip

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Ingredients

Instructions

  • In a large bowl, mix 1/3 cup yogurt, oil, curry powder, cumin, coriander and ginger.
  • Add the cauliflower, onion and garlic and stir to coat well.
  • Spread the cauliflower mixture on a large baking sheet lined with parchment paper.
  • Roast in preheated oven at 400°F for about 40 minutes or until the cauliflower is tender and golden (stir occasionally).
  • Cool.
  • In a food processor or blender, puree the cauliflower, the remaining yogurt and mashed lemon juice, leaving a few pieces.
  • Stir in cilantro.
  • Salt and pepper.

Notes & Wine Advice

Makes about 3 cups of dip.
The dip will keep for up to 2 days in the refrigerator.
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Course; Appetizer
Diets; Vegetarian

Cauliflower Salad with Chickpeas, Feta Cheese and Lemon Garlic Dressing

Cauliflower Salad with Chickpeas, Feta Cheese and Lemon Garlic Dressing

Did you know that feta cheese is one of the most produced cheeses in the world, after cheddar cheese? Greek feta cheese has the distinction of being made from a sheep’s milk. We recognize Greek feta cheese by its whiter color and saltier taste. Bulgarian feta cheese is creamier.
Couverts6
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Ingredients

For the dressing:

For the salad:

Instructions

  • In a bowl, combine all dressing ingredients and set aside.
  • In a large bowl, combine all salad ingredients.
  • Add dressing and mix gently.
  • Refrigerate at least 4 hours and bring to room temperature 30 minutes before serving.
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Course; Cheese / Salad

Black Olive, Potato And Cauliflower Salad

Black Olive, Potato And Cauliflower Salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Wash the cauliflower and cut into florets.
  • Peel, wash and cut the potatoes into cubes.
  • Heat two pots of salted water.
  • Once the water boils, plunge the cauliflower in the first pot and the potatoes in the second.
  • Cook the cauliflower for 15 minutes and the potatoes for 20 minutes.
  • Once cooked, drain and let cool.
  • Wash and chop the green onions.
  • In a bowl, combine mustard and vinegar, stir, then slowly add the oil, stirring vigorously with a small whisk or fork.
  • Add vegetables, black olives, onion, salt and pepper and mix gently.

Notes & Wine Advice

erve immediately.
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Course; Salad

Cauliflower ‘Potato’ Salad

Cauliflower ‘Potato’ Salad

An intriguing recipe that will immediately win your heart! I even think I can say that I now prefer this to traditional potato salad!
Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Bring a large pot of salted water to a boil and add the cauliflower.
  • Cook until al dente, about 6 minutes.
  • Drain and cool.
  • In a bowl, combine all ingredients, season and stir gently.
  • Refrigerate at least 30 minutes before serving.
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Course; Salad

Parmesan Cauliflower Salad

Parmesan Cauliflower Salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In salted boiling water, blanch the cauliflower for 2 minutes.
  • Drain, pat dry and add to a serving bowl.
  • Add all ingredients except for the cheese.
  • Season and mix.
  • Sprinkle with Parmesan shavings.

Notes & Wine Advice

You can add some arugula before tossing.
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Course; Cheese / Salad

Marinated Cauliflower Salad With Lemony Pesto

Marinated Cauliflower Salad With Lemony Pesto

People in a hurry can use commercial pesto to make this salad. It can easily become a main course if one doubles the amount of legumes. Add artichoke hearts to this salad make it fancier.
Couverts8
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Blanch the cauliflower and carrots by boiling or steaming for 5 minutes and then plunging them into ice water.
  • Drain.
  • Place vegetables (cauliflower, carrots, peppers) and beans in a salad bowl.
  • In a blender or food processor, mix together the remaining ingredients of lemon pesto until smooth.
  • Pour into the salad bowl and mix well.
  • Refrigerate several hours.
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Course; Salad

Curried Couscous, Cauliflower And Chickpea Salad

Curried Couscous, Cauliflower And Chickpea Salad

Perfect to serve with grilled sausage and chicken or simply as a main dish, this salad will not leave you uninterested! Full of textures, flavors and colors, this refreshing and exotic combination will surely become a favorite.
Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Rehydrate the raisins with a cup of hot water.
  • Meanwhile, in a large bowl, add the couscous and cover with boiling water along with 1 tbsp.
  • of oil and 1/2 tsp.
  • of salt.
  • Cover with plastic wrap and let rest for 20 minutes.
  • Over high heat in a skillet, toast the cauliflower florets and chickpeas in 2 tbsp.
  • of olive oil for about 5 minutes, stirring.
  • Once the color is equal on all sides, add the spices (curry, paprika and turmeric), reduce heat and cook for 5 minutes.
  • Season and remove from heat.
  • Then, with a fork, fluff the cooked couscous.
  • Add the dressing and mix well.
  • Stir in the cauliflower and chickpea mixture, rehydrated raisins, almonds, mint and diced apple.
  • Stir well.
  • Add the watercress to the very end and serve.
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Course; Salad

Crunchy Cranberry And Cauliflower Salad

Crunchy Cranberry And Cauliflower Salad

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Cut the cauliflower into pieces.
  • Chop the pieces in a food processor to obtain a granular mixture.
  • Dice the onion, tomatoes and cucumber.
  • In a bowl, whisk the lemon juice with the oil, parsley, basil and a few drops of harissa, to taste.
  • Season with salt.
  • Stir in cauliflower, vegetables and dried cranberries.
  • Refrigerate 1 hour before serving.
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Course; Salad