TEN MILE FARM                   
cauliflower recipes

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The beautiful green cauliflower in the picture above is called Romanesco.  It is an Italian heirloom, and has a delicious nutty flavor.  We typically grow it in the fall.  It is a cauliflower, and can be used in any of these recipes. 

  1. BulletThai-Style Cauliflower and Mushroom Soup

  2. BulletPickled Cauliflower

  3. BulletHoney-Lemon-Glazed Cauliflower

  4. BulletPasta with Roasted Cauliflower, Arugula & Prosciutto

  5. BulletSpicy Cauliflower Soup

  6. BulletParmesan Cauliflower and Parsley Salad

Thai-Style Cauliflower and Mushroom Soup

2 tsp vegetable oil

1" fresh galangal, chopped or use fresh ginger

3 green onions, chopped

2 tsp lemon grass, chopped

1/2 lb mushrooms, sliced

3/4 lb fresh cauliflower, cut up

1 qt chicken broth

2 tsp thai red curry paste

1 tsp salt

Black pepper to taste

8 lemon slices

1/2 cup plain yogurt

basil leaves, julienned

1. In a large saucepan, heat the oil and fry the ginger, green onions and lemon grass for a few minutes.

2. Add the mushrooms and fry 2 minutes.

3. Add the cauliflower, broth, red curry paste, salt and pepper.

4. Bring to a boil, reduce heat and simmer, covered for 8 to 10 minutes or until cauliflower is just tender.

5. Place about two cups of the mixture at a time into a blender, cover and pulse until coarsely blended. Pour into bowl or another large pan repeat with remaining mixture.

6. Serve hot, garnished with a thin slice of lemon, a small dollop of yogurt and Julienned basil leaves.

Pickled Cauliflower

3 heads cauliflower, cut into small florets and washed (about 10 pounds)

8 cups white distilled vinegar

8 cups water

¼ cup salt

¼ cup yellow mustard seeds

12 cloves garlic

12 small chile peppers

1. Steam cauliflower over boiling water 1 minute.

2. Simmer vinegar, water, salt, and mustard seeds in a 5-quart saucepan 5 minutes.

3. Pack each sterile jar with 2 cloves garlic, 2 dill heads, and 2 chile peppers. Pack warm cauliflower in each jar. leaving ¼ inch headspace.

4. Cover with vinegar solution, leaving ¼ inch headspace. Cap and seal.

5. Process 15 minutes in a boiling water-bath canner.

Store jars 3 weeks to allow flavors to develop.

Honey-Lemon-Glazed Cauliflower

Use whatever variety of honey that you like best—a mild variety such as clover, or one with a stronger flavor like chestnut.

1/4 cup extra-virgin olive oil

1 medium head cauliflower (1-1/4 lb.), cored and cut into 1-inch florets (about 7 cups)

Kosher salt

1 medium red onion, finely diced

2 Tbs. honey

1 tsp. ground coriander

1/2 tsp. sweet smoked paprika

1/4 tsp. crushed red pepper flakes

2 Tbs. fresh lemon juice

1/2 tsp. finely grated lemon zest

1 Tbs. chopped fresh cilantro

Heat 3 Tbs. of the oil in a heavy duty 12-inch skillet (preferably cast iron) over medium-high heat. Add the cauliflower and 1/2 tsp. salt and stir to coat. Cook, without stirring, until the cauliflower is browned on one side, about 4 minutes. Turn each piece over and cook, without stirring, until evenly browned on the second side, about 4 minutes more. Reduce the heat to medium and continue cooking, stirring often, until browned all over, about 4 minutes longer.

Meanwhile, in a small bowl, stir 2 Tbs. water and the remaining 1 Tbs. oil with the onion, honey, coriander, paprika, and pepper flakes. Add the onion mixture to the skillet and cook, stirring occasionally, until the onion is softened, about 1 minute. Continue cooking, stirring constantly, until most of the liquid has evaporated and the cauliflower is glazed, about 4 minutes. Transfer to a serving bowl, stir in the lemon juice and zest, and garnish with the cilantro. Serve immediately.

Pasta with Roasted Cauliflower, Arugula & Prosciutto

Kosher salt

One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)

1 pint cherry tomatoes

3 Tbs. extra-virgin olive oil

Freshly ground black pepper

9 large fresh sage leaves

4 large cloves garlic, peeled

6 thin slices prosciutto (about 4 oz.)

12 oz. dried orecchiette

5 oz. arugula (5 lightly packed cups)

3/4 cup grated Parmigiano-Reggiano

Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well- salted water to a boil. Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes. Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes.

Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper.

Spicy Cauliflower Soup

¼ cup olive oil

½ red onion, minced

½ cup carrot, peeled and chopped

1 tsp cumin

1 tsp coriander

1 tsp chili powder

½ tsp turmeric

¼ tsp dried chile flakes

1 chipotle in adobo (optional)


½ cup chopped cilantro

1 large head of cauliflower trimmed of greens and chopped (about 6 cups)

4 cups of chicken broth

2 cups water

crème fraiche or sour cream for topping (or roasted red pepper strips and feta)

serves 8-10

Heat oil over medium in soup pot and add onion, carrot, cumin, coriander, chili powder, turmeric, chile flakes and salt/pepper. When softened, add cilantro, chipotle in adobo, cauliflower, broth and water. Bring to a boil, stir and reduce heat to simmer for 30 minutes, until cauliflower is soft. Place in blender (maybe cool a bit) to puree and return to pot to simmer until ready to serve. Add crème fraiche, sour cream or whatever you wish to top it off.

Here is my crème fraiche recipe: 1 cup heavy whipping cream and 2 tbsp buttermilk (whole fat) – stirred and placed into a glass jar then covered, allowing to sit at room temp (70 degrees) for 8-24 hours. This should be thick in the end and stirred. If room temp is cooler than 70, it could take up to 36 hours for bacteria to do its thing. Refrigerate-should last up to 10 days or so.

Parmesan Cauliflower and Parsley Salad

For salad:

1 teaspoon finely grated fresh lemon zest

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup extra-virgin olive oil

6 oz white mushrooms, thinly sliced

5 cups loosely packed fresh flat-leaf parsley leaves (from 2 large bunches)

For cauliflower:

2 large eggs

1/4 teaspoon salt

1/8 teaspoon black pepper

1 lb cauliflower, cut into pieces that can fry easily

2 oz Parmigiano-Reggiano, finely grated with a rasp (2 cups)

1/3 cup olive oil

Marinate mushrooms for salad:

Stir together zest, lemon juice, salt, and pepper in a large bowl. Whisk in oil until combined, then stir in mushrooms and marinate while panfrying cauliflower.

Panfry cauliflower:

Lightly beat eggs with salt and pepper in a medium bowl. Add cauliflower and toss until coated well. Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat. Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.

Finish salad:

Add parsley and cauliflower to mushroom mixture, tossing to combine.

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