Cauliflower with Dijon mustard vinaigrette

This dish is one of the easiest I’ve made in a long time. It’s very simple and requires few ingredients. The flavor comes from the sauce, which has to be poured on the cauliflower florets just before eating them. You’ll need: 1 cauliflower, 3 tbsp white wine vinegar, 2 tsp Dijon mustard, 1 tsp sugar, 1 garlic clove, 3 tbsp olive oil, 2 tsp dried thyme, salt, pepper.

Instructions:

1. Wash the cauliflower and cut it into florets.
2. Steam or boil the cauliflower.
3. In a separate bowl, mix all other ingredients (if you do not want a very strong garlic taste, cut the garlic clove into pieces, steep it in the vinaigrette for 10-15 minutes, then take it out).
4. Pour vinaigrette on warm cauliflower florets before eating.

Credits: I got this recipe from Elizabeth Baird (2006) Cook’s Own: Vegetables. Toronto: Madison Press Books.

Cauliflower and Potato Curry

I got the recipe for this side dish from a recipe book (Cooking for Today. One Pot. Parragon Publishing) and adapted it to my taste. The original was meant to be very spicy, as it included 4 dried chillies. The dish itself is very flavory and works well with any type of meat (maybe except fish). You’ll need: 4 red potatoes, 1/2 cauliflower (flowerets), 1 onion, garlic, and a range of spices like turmeric, cumin, gingerroot (I used ginger powder, which the recipe explicitly warned against, but it worked well in the end), paprika, salt and pepper.

Instructions:

1. Soak cauliflower flowerets in cold water for 30 minutes. Meanwhile, peel and cut potatoes into cubes. Slice the onion and set aside.
2. In a wide pan, heat some oil and add some cumin (the recipe said white cumin seeds, i used powdered cumin). Mix thoroughly and after 1 minute, add the onion. Cook for 3-5 minutes (or until onion becomes translucent). Remember to mix constantly.
3. Add ginger, garlic, paprika, salt and turmeric and cook for 1-2 minutes.
4. Add potatoes and cauliflower, mix well and add 2/3 cup water. Cover and simmer until the veggies are tender, adding more water if needed.

Cauliflower with Cheese Sauce

This recipe is quite easy to make: you boil the cauliflower, then you toss it with the sauce in the oven for some 30-40 minutes, and you’re done! You’ll need: 1 big cauliflower (or 2 small ones), feta cheese (hard to say how much, you’ll probably need some 300 gr), breadcrumbs, 1 tsp white flour, 150 ml milk, 2 tbsp butter, 2 eggs, 2 tbsp sour cream, salt and pepper.

Instructions:

1. Wash cauliflower under cold water. With a knife, remove stem and leaves, then separate the florets by cutting the stems.
2. Boil in a big pot until cauliflower is tender.
3. Grease an oven dish some of the butter, save the rest for the sauce. Arrange the cauliflower florets in the dish, sprinkle with breadcrumbs, salt and pepper.
4. Prepare the sauce: melt the rest of the butter, then mix with the eggs and the sour cream. Add the flour. In a separate dish, crumble the cheese using a fork. Incorporate in the sauce.  Add the milk, mix thoroughly.
5. Pour the sauce over the cauliflower and bake in the oven for 30-45 minutes, or until golden.

Photo credits: Muffet