Subtle Flavor Makes It Perfect for Bold Pairings
by RYAN MILEJCZAK
Think cauliflower is bland (or have someone at the dinner table who does)?
Sure, its flavor may not be as explosive as a good tomato, but that makes it the perfect canvas for big, bold flavors that will have even the most skeptical eaters asking for more. Think curries, sweet and tangy dressings, pickles, and even fried cauliflower.
Aloo Gobi (Potato and Cauliflower Curry)
Adapted from Indian Healthy Recipes
Ingredients
- 2 medium potatoes, diced
- 2 cups cauliflower florets, cut into 1½” pieces
- ¾ cup onion, finely chopped
- ¾ cup tomatoes, finely chopped
- ½ tsp fresh ginger, peeled and grated
- 4 garlic cloves, minced
- 1 tsp garam masala
- ½ tsp whole cumin
- 1 tsp chili powder
- ¼ tsp turmeric
- 1 tsp coriander
- 1 green chili, seeded and chopped (optional)
- Salt to taste
Instructions
Heat 2 tbsp oil in a pan over medium and add the cumin seeds. Once they sizzle, add garlic and ginger and saute for 30 seconds. Add onions and continue sauteeing until transparent, 3-5 minutes.
Next add the potatoes and the green chili if using. Cover and cook on medium low until half done, about 5-10 minutes, stirring occasionally.
Add cauliflower and cook for around 3 minutes before adding your spices. Mix well then add a small splash (2-3 tbsp) of water and mix well. Cover and continue cooking, stirring occasionally, until cauliflower and potato are almost fork tender, 5-10 minutes.
Finally, add your tomatoes and cook over medium until liquid is slightly reduced, 5-10 minutes. Salt to taste and enjoy with rice or roti.
Roast Cauliflower With Sweet and Tangy Vinaigrette
Adapted from Serious Eats
Ingredients
- 1 head cauliflower, trimmed and cut into 8 wedges
- 6 tsp extra-virgin olive oil, divided
- 1 tbsp sherry vinegar
- 1 tbsp honey
- 2 tbsp capers, rinsed, drained, and roughly chopped
- ¼ cup toasted pine nuts
- ¼ cup prunes, chopped
- 1 clove garlic, minced
- 2 tbsp finely chopped fresh parsley
- Salt and pepper to taste
Instructions
With the rack in the middle position, preheat your oven to 500 F. Toss your cauliflower with 3 tbsp of olive oil and season to taste with salt and pepper. Place them on a foil lined baking sheet and roast until tender and well browned, about 20 minutes, flipping them halfway through.
While the cauliflower cooks, whisk together remaining ingredients and season the dressing with salt and pepper to your preference.
Korean Fried Cauliflower
Adapted from Serious Eats
Ingredients
- 2 quarts peanut oil
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ tsp baking powder
- ⅓ cup toasted sesame seeds, plus extra for garnish
- ½ cup unsweetened coconut flakes
- ½ cup cold water
- ½ cup soju
- 1 head cauliflower, cut into 1-inch florets
- ½ cup sweet and spicy chili sauce
- 5 scallions, finely sliced
Instructions
In a large wok, dutch oven, or deep fryer, preheat oil to 350 F.
Combine cornstarch, flour, baking powder, 2 tsp salt, sesame, coconut in a bowl and whisk until well combined. Add water and soju and whisk until you have a smooth batter (add more water if it seems too thick).
Dip cauliflower florets one at a time into the batter, letting excess batter drip off before slowly lowering into the oil. Agitate pieces as they cook until evenly golden brown, 5-6 minutes.
Transfer to a paper towel lined plate and sprinkle with salt. Toss with spicy sweet chili sauce and serve immediately sprinkled with sesame and scallions.
Pickled Cauliflower
Adapted from 101 Cookbooks
Ingredients
- 3 cups cauliflower florets
- 1 small red onion, sliced
- 1 dried arbol chili, whole (optional)
- 2 tsp black mustard seeds
- 1 tsp coriander
- 1 tsp peppercorns
- 1 ½ cup rice vinegar
- 1 cup water
- 1 tbsp fine grain salt
- 3 tbsp sugar
Instructions
In a medium bowl toss together cauliflower, onion, chile, mustard, coriander, and peppercorns and transfer to a clean quart size mason jar.
In a saucepan over medium combine vinegar, water, salt, and sugar. Bring to a simmer and let cook until sugar dissolves. Pour hot mixture over the cauliflower. Close the jar and refrigerate for up to a week.