1/4 cup olive oil 2 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon freshly ground pepper Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs 1/2 cup golden raisins 1/4 cup white wine (optional) 1/4 cup shelled pistachios 8 1/2-inch-thick slices sourdough bread 4 ounces Comte or… Read More »

This recipe can be prepared with cauliflower, broccoli or a mix of both.  Toss in a little parmesan cheese for some extra flavor. 1 head cauliflower, about 1 1/2 pounds 4 cups water Salt to taste 1 hard-cooked egg, peeled and chopped fine ¼ teaspoon cumin 1 tablespoon olive oil 2 tablespoons butter 2 tablespoons… Read More »

2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1 tablespoon minced jalapeño pepper 3/4 teaspoon salt, divided 2 tablespoons finely chopped fresh oregano 2 tablespoons finely chopped fresh thyme 2 tablespoons water 2 teaspoons sherry vinegar 1/2 teaspoon paprika Olive or canola oil cooking spray 1 large head cauliflower (about 3 pounds) Freshly ground… Read More »

This dish has become a signature of Domenica chef Alon Shaya. Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting it makes it crisp. Save the flavorful liquid and use it to poach shrimp, fish, and other vegetables. Let it cool completely, then cover and chill up to 3 days, or freeze… Read More »

Many Thanks to Nadia Karden for sharing this recipe.   She is part of the chapter that produces their own handout each week.  She sent this to me and with all of the cauliflower around I thought it would be great to share with all of you.  This sounds like a family recipe, one that is… Read More »

Cauliflower, another cruciferous vegetable is in the same plant family as broccoli, cabbage and kale. Keep the cauliflower in an open plastic bag, stem side down to prevent moisture from pooling on the florets. Wash cauliflower just before serving. Cauliflower should be prepared with in the first 3 days after pick-up. If you are not… Read More »