Cauliflower was ‘it’ vegetable for 2017
Happy New Year, dear readers. I hope your 2018 is off to a good start.
Every year the powers that be put their skills to the test to predict the year’s food trends.
For 2018, bets are on mushrooms to be the trending vegetable, er, fungus. At least according to online sources.
In 2017, the lowly cauliflower was predicted to be the “it” vegetable of the year. And it was. It was everywhere. Cauliflower rice. Cauliflower steaks. Cauliflower tots.
As long as we’re revisiting favorite recipes and looking back at the old year, it seems like a good time to reprint a couple of cauliflower dishes.
Reader Eva Dover recently reminded me of these favorites.
Both are delicious. How delicious? Even my cooked-cauliflower hating husband enjoys them.
I first wrote about this gratin in 2015.
Cauliflower-Parmesan Gratin
1 whole head cauliflower, trimmed
Salt
½ cup butter
¼ cup all-purpose flour
1 cup whole milk
1 cup freshly grated Parmigiano-Reggiano cheese
Ground black pepper
¼ teaspoon garlic powder
Place the whole head of cauliflower in a large, deep pot and cover with water. Add a generous pinch of salt and bring to a boil, then reduce heat and simmer until cauliflower can be easily pierced with a
fork or tip of a knife, about 20 minutes. Drain, reserving 1 cup of the cooking water. Transfer cauliflower to a cutting board and cut in half. Set aside to cool.
Wipe the pot clean.
Heat oven to 350 degrees and grease a 2-quart baking dish.
When the cauliflower is cool enough to handle, remove tough outer core and any leaves and finely chop what’s left — it should be fine like rice.
Over medium-low heat, heat butter in the pot until melted and foamy. Whisk in flour and cook, whisking constantly, until the flour is completely coated in butter and mixture is smooth. Whisk in the milk and reserved cooking water and cook until mixture thickens slightly. Add the cheese, a bit at a time, whisking until melted before the
next addition. Stir in the finely chopped cauliflower and mix thoroughly. Season with salt, pepper and garlic powder.
Transfer mixture to the prepared baking dish and bake 20 to 25 minutes, or until heated through and just turning golden around the edges. Serve immediately.
Leftovers can be reheated in a 350-degree oven for 30 minutes the next day, although some separation will occur.
Makes 8 to 10 servings.
Recipe adapted from therunawayspoon.com
This quiche recipe ran in 2013.
Cauliflower-Bell Pepper “Quiche”
Olive oil
2 cups chopped cauliflower florets
1 red bell pepper, cored and diced
½ onion, diced
2 teaspoons garlic paste OR 2 cloves garlic, minced (see notes)
½ teaspoon chile pepper paste (see notes)
Salt and ground black pepper
4 to 6 eggs
1/3 to ½ cup crumbled feta cheese
Heat oven to 375 degrees. Heat enough olive oil to coat an 8- to 10-inch oven-safe skillet over medium heat. Add cauliflower, bell pepper, onion and garlic and cook, stirring frequently, until vegetables are very tender, about 10 minutes. Stir in chile pepper paste and season with salt and pepper to taste. Remove from heat.
In a bowl or large, spouted measuring cup whisk the eggs with a generous pinch of salt and pepper. Add the feta cheese. Pour egg mixture over vegetables. Transfer skillet to oven and bake until puffy and set, about 12 minutes. Makes 2 to 4 servings. Note: Look for chile pepper paste and garlic paste with the fresh herbs in the produce department. The amount of chile pepper here doesn’t contribute much heat, but it does add a nice depth and balance to the dish.
Recipe adapted from J.M. Hirsch of The Associated Press