Cauliflower…Two Ways!
This is one of my favorite economical recipes that I’ve made recently. It allows you to use the same ingredients but prepared in two different ways to give it different flavors and textures. It is really easy to make and is great on its own as a main vegetarian meal or as an accompaniment to a piece of fish or chicken. I kept the ingredients minimal so you can whip it up in no time.
Prep Time
30 min.
Cook Time
20 min.
Total Time
50 min.
Ingredients
Roasted Cauliflower:
1 tsp olive oil
1 small head of cauliflower, cut into small florets
1 shallot, sliced
1 garlic clove, sliced
5 sun-dried tomatoes, re-hydrated in water (once tomatoes are in season feel free to use fresh tomatoes)
4 thyme sprigs
1 tsp fennel seeds
1 cup chicken broth
1 tbsp capers
1 tbsp lemon juice
salt and pepper, as needed
Cauliflower Puree:
1 small head of cauliflower, cut into small pieces
1 small onion, thinly sliced
1 garlic clove, smashed
½ tsp crushed red pepper flakes
1 bay leaf
5 thyme sprigs
2 cups chicken broth
1 cup skim milk
salt and pepper, as needed
Cooking instructions
I like to use my cast-iron pan for the roasted cauliflower, but any large, heavy-bottom sauté pan will work fine. First, pre-heat your oven to 350°F and heat your cast-iron pan to medium heat. Add your shallots and garlic and sauté for 2 minutes. Then add your sun-dried tomatoes, cauliflower, thyme sprigs, and fennel seeds and sauté for at least 5 minutes until lightly browned. Then add the chicken broth, bring the liquid up to a simmer, and place into the oven.
Roast the cauliflower for at least 15 minutes or until tender. Make sure to stir the cauliflower every 5 minutes or so. If the chicken broth evaporates and the cauliflower seems to be browning too quickly just add little more broth or water. Once the cauliflower is tender add the capers and finish with lemon juice.
To make the puree combine the cauliflower, onion, garlic, crushed red pepper flakes, bay leaf, thyme spirgs, chicken broth, and milk in a medium saucepot. Season with salt and pepper. Bring the mixture to a boil (be careful because the milk can boil over) and then cover and turn it down to a simmer. Cook for 15-20 minutes until the cauliflower and onions are tender.
When the vegetables are tender, remove the bay leaf. Separate the vegetables from the liquid and add the vegetables to a food processor or blender (save the liquid). Begin to blend on low and slowly add the liquid to help puree the vegetables. Add enough liquid to create a smooth puree, as thick or thin as you like it. Season with salt and pepper if needed.
I like to serve this with a big heaping serving of the puree and top it with the roasted cauliflower with an extra squeeze of lemon juice. Garnish with fresh herbs such as chives, basil, or parsley.
