May 2024 – Cauliflower

Roasted Cauliflower

Gloria Dougherty, Akron

“Delicious! Makes a great side dish, or I like to put it in the food processor and pulse a few times and add it to a stir fry.”

• 1 whole head of cauliflower
• 1 to 2 tablespoons olive oil
• ¼ teaspoon sea salt
• Cut cauliflower into florets and place in a bowl. Add olive oil and stir to coat. Add salt.

Place on a cookie sheet with sides. Bake in a preheated oven at 350°F for about 35 to 40 minutes, or until golden brown.

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Loaded Cauliflower Casserole

Rosemary Heth, Glenmoore

• cooking spray
• 3 lbs. cauliflower, trimmed and cut into bite-size florets
• 8 oz. softened cream cheese
• 8 oz. container sour cream
• 1 teaspoon garlic powder
• 1½ cups sharp cheddar cheese (6 oz.), divided
• 1½ cups pepper Jack cheese (6 oz.), divided
• 8 bacon slices, cooked and coarsely chopped, divided
• ¼ cup chopped chives

Preheat oven to 425°F. Coat a 9”x13” baking dish with cooking spray. Set aside.

Fill a large pot with a steamer basket, and fill with 1” of water. Add cauliflower florets, and cover. Bring to a boil over medium high heat. Reduce heat to medium and steam until cauliflower is very tender, about 20 minutes. Remove from heat; let stand 5 minutes.

Meanwhile, stir together cream cheese and sour cream in a large bowl until very smooth, about one minute. Fold in garlic powder, one cup each of the cheddar and pepper Jack, half the bacon, and three tablespoons of the chives. Fold in warm cauliflower. Spoon into prepared baking dish. Sprinkle with remaining bacon, cheddar and pepper Jack.

Bake in preheated oven until cheese is melted and top starts to brown, 15 to 20 minutes. Sprinkle with remaining one tablespoon of chives. Serve hot.

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Cauliflower-Broccoli Salad

Anna Martin, Stevens

• Half head cauliflower, chopped
• Half head broccoli, chopped
• 1 large sweet onion, sliced and separated into rings
• 2 cups frozen peas, uncooked
• 1 cup diced celery
• Dressing:
• 1 cup sour cream
• ½ cup mayonnaise
• ½ package ranch dressing mix (use dry)

Combine cauliflower, broccoli and onion. Chill for several hours, covered with plastic wrap. Add peas and celery.

Combine dressing ingredients and mix well. Pour over vegetables and toss.

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Cauliflower Au Gratin

Stephanie Trowbridge, Stevens

• 1 large head cauliflower (about 6 cups)
• ¼ cup butter or margarine (divided)
• ½ cup diced onion
• 1½ cups shredded cheddar cheese
• 1 cup sour cream
• ½ cup dried breadcrumbs
• ¼ teaspoon salt

Break cauliflower into florets. Boil florets for 10 minutes in salted water. Drain well and combine with 2 tablespoons butter, onion, cheese, sour cream and salt. Pour into a greased 1.5 quart casserole.

Melt remaining butter and toss with breadcrumbs. Sprinkle over the cauliflower mixture.

Bake at 350°F for 30 minutes or until heated through.

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Cauliflower Soup with Smoked Sausage

Mary Ann Dell, East Earl

• 4 cups cauliflower florets
• 1 cup thinly sliced carrots
• 2 cups water
• 1 lb. fully cooked smoked sausage, cubed
• ½ cup chopped onion
• ¹/₃ cup flour
• ¾ teaspoon salt
• ¹/₈ teaspoon pepper
• 2 cups milk
• 8 oz. American cheese, cubed

Cook cauliflower and carrots in water until tender; set aside (do not drain).

Brown the sausage and onion; drain. Add flour, salt and pepper. Gradually add the milk; bring to a boil. Cook and stir for 2 minutes. Add cauliflower, carrots and cooking liquid; heat through. Stir in the cheese until melted.

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Cauliflower Beef Stir Fry

Mary Ann Dell, East Earl

• 2 tablespoons soy sauce
• 1 tablespoon corn starch
• 1 tablespoon water
• ¼ teaspoon salt
• ½ lb. ¹/₈” beef strips (cut while partially frozen)
• 2 tablespoons vegetable oil
• ¾ cup beef broth or bouillon
• 3 cups cauliflower florets, halved
• 2 cups diagonally sliced celery pieces
• 1 medium onion, sliced
• 1 cup thinly sliced carrots
• 1 teaspoon salt
• ¹/₈ teaspoon pepper

Combine soy sauce, corn starch, water and salt. Add meat and let stand while preparing vegetables.

Heat oil in a large skillet. Add meat and stir fry until it loses its pink color. Add broth slowly. Stir until it boils. Add vegetables and mix well. Cover and simmer 7 to 9 minutes or until vegetables are tender crisp.

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Cauliflower Pea Casserole

Mary Ann Dell, East Earl

• 1 cup chopped mushrooms
• ¼ cup finely chopped onion
• 4 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon parsley
• 1 head cauliflower, separated into florets and cooked 3 minutes
• ½ cup cooked peas
• ½ cup Parmesan cheese or buttered breadcrumbs

Sauté mushrooms and onion in butter for about 5 minutes. Remove mushrooms and onions.

Stir flour into remaining butter. Gradually add milk. Stir until mixture thickens and boils. Add salt, pepper and parsley.

Place cauliflower florets in a casserole. Sprinkle with Parmesan cheese or breadcrumbs.

Bake at 400°F for 30 minutes.

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Bacon-Cauliflower Salad

Marilyn Bashore, Lititz

• 1 head iceberg lettuce, torn
• 1 onion, sliced
• 1 cup mayonnaise
• ½ lb. bacon, fried and broken into pieces
• ½ head cauliflower, cut into pieces
• ¼ cup sugar
• ¹/₃ cup grated Parmesan cheese
• salt and pepper to taste

The night before serving, layer lettuce, onion, bacon and cauliflower in a bowl with a tight fitting cover. Sprinkle sugar, mayonnaise, Parmesan cheese, salt and pepper over top. Cover tightly and refrigerate until ready to serve. Mix well before serving.

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Cauliflower Gratin

Marilyn Bashore, Lititz

• 1 large head of cauliflower, cut into florets
• kosher salt
• 4 tablespoons butter
• 3 tablespoons flour
• 2 cups hot milk
• ½ teaspoon pepper
• ¼ teaspoon ground nutmeg
• ¾ cup grated Gruyere cheese, divided
• ½ cup grated Parmesan cheese
• ¼ cup breadcrumbs

Preheat oven to 375°F.

Cook cauliflower in boiling water until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons butter in a medium saucepan over low heat. Add the flour, stirring constantly for 2 minutes. Pour hot milk into flour mixture and stir until it comes to a boil. Boil, whisking constantly, until thickened. Remove from heat and add ½ cup of Gruyere, Parmesan, 1 teaspoon salt, nutmeg, and pepper.

Pour ¹/₃ of the sauce on the bottom of an 8”x11”x2” baking dish. Place drained cauliflower on top. Spread remainder of sauce over cauliflower. Combine breadcrumbs with remaining Gruyere and sprinkle on top.

Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle lightly with salt and pepper.

Bake 25 to 30 minutes until top is browned.

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Buffalo Cauliflower Bites

Marilyn Bashore, Lititz

• 1 large head of cauliflower, cut into florets
• ½ cup all purpose flour
• ½ cup water
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• cooking spray
• ½ cup hot sauce
• 2 tablespoons butter, melted
• ½ teaspoon lemon juice
• ranch or blue cheese dressing for serving

Preheat oven to 450°F. Grease a baking sheet with cooking spray or line it with parchment paper.

In a large bowl, whisk flour, water, garlic powder, paprika, salt and pepper until batter is smooth. Add cauliflower to batter and toss to coat.

Spread cauliflower onto the prepared baking sheet in a single later with space between them. Bake in the preheated oven until lightly browned, about 20 to 25 minutes, flipping over halfway through.

In another small bowl, combine the hot sauce, melted butter and lemon juice until well blended. Brush the buffalo sauce mixture on the cauliflower.

Return to the oven and bake until they start to brown, about 15 minutes.

Serve hot with ranch dressing.

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Cauliflower Almondine

Pat Roth, Ephrata

• 1 large head of cauliflower
• 1 can cream of mushroom soup
• ¼ cup blanched slivered almonds
• 1 tablespoon melted butter
• 2 tablespoons breadcrumbs

Preheat the oven to 325°F.

Cook the cauliflower until barely tender. Arrange in a casserole.

Heat the soup and stir in the almonds. Pour over the cauliflower. Top with the butter and breadcrumbs mixed.

Bake 10 to 20 minutes.

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Cauliflower Nut Bake

Pat Roth, Ephrata

• 1 medium head of cauliflower, broken into florets
• 1 cup sour cream
• 1 cup grated cheddar cheese
• 1 tablespoon flour
• 2 teaspoons chicken stock
• 1 teaspoon dried mustard
• ¹/₃ cup chopped nuts
• ¼ cup dry breadcrumbs
• 1 tablespoon butter, melted
• ½ teaspoon onion salt

Heat the oven to 400°F.

Simmer cauliflower in 1” of salt water until tender (about 15 minutes). Drain.

Mix the sour cream, cheese, flour, chicken stock and mustard.

Put the cooked cauliflower in a 10”x6”x1¾” baking dish. Spoon the cheese mixture over the cauliflower.

Mix the nuts, breadcrumbs, butter and onion salt. Sprinkle over the cheese and cauliflower.

Bake 15 to 20 minutes.

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Cauliflower Clam Chowder

Pat Roth, Ephrata

• 1 tablespoon olive oil
• 2 slices turkey bacon, chopped
• ½ cup chopped onion
• ½ cup sliced celery
• 2 cloves garlic, minced
• 2 cups low sodium chicken broth
• 1 russet potato, peeled & coarsely chopped
• 4 cups coarsely chopped cauliflower florets
• ¾ teaspoon salt
• 1 cup low-fat milk
• 10 oz. can whole baby clams, drained (can also use minced clams)
• black pepper
• 2 teaspoons celery leaves

Heat the oil over medium heat in a large saucepan. Add the turkey bacon and cook until crisp. Transfer the bacon to a paper towel to drain. Save the drippings in the saucepan.

Add the onion and celery to the saucepan over medium heat and cook until the onion is translucent, about 4 minutes. Then add the garlic; cook, stirring, about 30 seconds. Add the broth and potato, and bring to a boil. Reduce the heat and simmer, covered, about 7 minutes. Add the cauliflower and salt. Simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.

Working in batches, transfer vegetables to a blender; add the milk and blend until smooth.

Removed from heat and stir in the clams. Sprinkle with pepper, bacon and celery leaves.