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Posts Tagged cauliflower

Cauliflower Nachos

From your shares:
1 large head of cauliflower, chopped

From your kitchen:
3 tbsp. extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. chili powder
1/4 tsp. garlic powder
1 c. Colby-Jack, shredded
Salsa, for serving
Guacamole, for serving
Pickled Jalapeños, for serving

Preheat oven to 425º.
To a large baking sheet, add cauliflower. Drizzle with olive oil. Sprinkle all over with salt, cumin, paprika, and chili powder. Toss to coat. Roast until tender and golden, 20 to 25 minutes.

Top with Colby-Jack cheese and return to oven until melted, 5 minutes more.

Garnish with your favorite salsa, guacamole, and pickled jalapeños.



Bill’s Broccoli-Cauliflower Fritters

This recipe comes from Maggie’s dad, Bill Callahan. A family favorite!

What you’ll need:

From the share:
1 head of cauliflower
1 head of broccoli

From your kitchen:
3 eggs
1 1/2 cup of flower (all purpose works, gluten free was used in this recipe)
1 1/2 cup of milk
salt, peppers, paprika, and garlic
salt to taste


What you’ll do:

Process your broccoli and cauliflower in a food processor until finely mixed.

Mix in beaten eggs, milk, flour, and desired amount of seasoning and work into a thick batter.

Coat a pan with cooking spray, and on medium heat, melt a few pats of butter.

Scoop a few patty sized amounts of batter into your pan and cook until golden brown on either side.



Cauliflower Steaks with Spiced Corn

2 large heads of cauliflower, stems lightly trimmed
2 ears of corn, shucked
1/4 cup vegetable oil
1 fresh red chile, seeded and minced
4 scallions, chopped
2 teaspoons drained capers
Salt and freshly ground black pepper

Preheat the oven to 375°. Cut three 3/4-inch-thick center slices from each head of cauliflower to form “steaks.” Reserve the remaining cauliflower for another use.

In a saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain and cool, then cut the kernels from the cobs

In a medium skillet, heat 2 tablespoons of the oil. Add the chile and cook over moderately high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in the corn and capers and season with salt and black pepper.

In a large, nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add 3 cauliflower steaks and season with salt. Cook over moderate heat until lightly browned, about 3 minutes per side; transfer to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of oil and 3 cauliflower steaks.

Press the corn-scallion mixture into the spaces between the cauliflower florets. Bake the cauliflower steaks for 25 minutes, until tender and richly browned.






Roasted Cauliflower Salad with Lemon Tahini Dressing

I love this recipe from CSA member Crystal Lynn that was posted on Facebook.

From your share:
1 head cauliflower
From your garden
1/2 bunch parsley  

From your kitchen:
1/2 red onion
2 Tbsp. olive oil
Salt and Pepper to taste

1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, minced  
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp salt

15 oz. can chickpeas  
1 Tbsp. olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/8 tsp cayenne
Salt and Pepper to taste

Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper.

Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.
Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).

To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.




Cauliflower Compote

2 heads cauliflower , cut into small florets
1 large shallot, thinly sliced
olive oil
12 Kalamata olives, pitted and roughly chopped
3-4 wide strips lemon peel, minced
1/4 c pine nuts
1/3 – 1/2 c dried tomatoes
1/4 c chopped parsley

In a large skillet that can be covered, heat a quarter cup of olive oil, then add the cauliflower and the shallot. Sauté briskly with some salt for about 2-3 minutes, then lower the heat and cover the skillet. Sweat for about 5 minutes, or until the cauliflower is tender. Raise the heat and add the remaining ingredients. Sauté just until everything is heated through and dish smells very fragrant. Finish with some pepper and serve warm.


From: Chef Jonathan Miller




Healthy Buffalo Cauliflower Bites

This is a recipe that was left at the CSA breakfast. As promised I will use them as the shares reflect the recipes.  I can’t give credit as there no name left on the card.

6 cups of fresh cauliflower florets
2 teaspoons garlic powder
a pinch of salt
a pinch of pepper
1 tablespoon butter, melted
¾ cup Frank’s Red Hot hot sauce


Preheat oven to 450. Spray a baking sheet with cooking oil, or olive oil. Set aside.

Mix the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl.

Add the cauliflower into a large gallon-sized bag, pour the buffalo sauce into the bag. Shake until the cauliflower florets are fully coated. Spread on a baking sheet.

Bake for 20 minutes.




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