Archive for Cauliflower

Snowed in for The Week – Winter seasonal recipes

It looks like I owe you readers (particularly those in the Northeast) an apology, because I think I jinxed things with this week’s theme. “Oh, hey, it’s the middle of winter,” I thought, “Let’s do another winter seasonal recipe week.” And just a few days later…

Miles on top of Mount Snow

Was it the siren song of dark, leafy greens, one of the staples of mid-winter seasonal eating?

Or the lure of the hearty taste of roasted root or cruciferous vegetables, tossed with crunchy sunflower seeds?

Whatever brought it calling, the blizzard’s sweep through our north-of-Boston town sure provided me with a timely backdrop for this week’s recipe theme.

I first tried out the roasted cauliflower, beet and greens salad pictured above after my husband earmarked it in the recent Nutrition Action issue. It’s a classic combo of those dark greens and root vegetables that are key to many winter seasonal recipes – salads, stews, pasta dishes and more. But this time of year, there are also great ways to make use of the bright, crisp citrus fruits that thankfully become plentiful.

I’ve rounded up a week’s worth of recipes that showcase winter’s surprisingly tasty variety. You should try them once you’ve dug the car out of that 5-foot snow drift:

  • Roasted cauliflower and arugula salad from Eat Life Whole (here)not the actual recipe I made, which has not yet been posted to Nutrition Action’s website. But if you omit the cheese and add in some cooked, diced beets, this is the same basic idea.
  • Turkey stew with root vegetables from Simply Recipes (here)
  • Winter pasta salad from The Daily Green (here)
  • Citrus curried couscous with brussel sprouts from Cooking Light (here)
  • Winter vegetable curry from The Food Network (here)
  • Skillet gnocchi with chard and white beans from Eating Well (here)I think I’ve featured this before, but it’s certainly tasty enough for two mentions
  • Snap pea, grapefruit, maple and nut salad from Lunch Box Bunch (here)

Cauliflower Week: The wallflower steps out

For me, things like kale, sweet potatoes, Greek yogurt, spinach, nut butters, beans, and carrots are always top of mind. They get scribbled onto our grocery list week in and week out, and their absence in the fridge or pantry is immediately noticed. But on the other end of the spectrum is a food that rarely emerges from the recesses of my edible memory, one that when I stumble upon a recipe using it, I honestly think, “Oh, right, people eat that.”

Cauliflower doesn’t really deserve the wallflower treatment – inside those nubbly white florets are the nutrients common to the cruciferous vegetable family to which it belongs. Plants in this family are rich in sulphoraphanes (or in cauliflower’s case, precursor glucosinolates), which are associated with a lower risk of many cancers. But what finally snapped my neck in cauliflower’s direction was not the nutrition nerdery, but a simple roasted cauliflower soup:

Thick, earthy, and crunchy with the hazelnut topping, this soup from Sprouted Kitchen was all that. The mushroom-y flavor makes no sense (because there are none in there), but it is fantastic. The leftovers were nearly turned into a 10:00 am lunch, I was so eager to dive back in.

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