Tag Archives: cauliflower

Cauliflower Hash with Fried Egg

Hi guys, I’m back!  I took a much needed vacation with my hubby and am now ready to tackle the holidays.  I had this post in my drafts folder, which I wanted to share with you before I left… but you know how it is with all the organizing and packing.
I made this as a side dish a few weeks ago, and I think it’s an excellent choice for a weekend brunch or to pair with some soup for a cozy dinner.

Hash is essentially a mixture of diced potatoes, vegetables, spices and sometimes meats.  It’s primarily a breakfast food, you can dice up anything you can think of such as a mixture of potatoes and sweet potatoes mixed with some bacon and onions.  This particular version includes cauliflower, which makes it a very tasty way to sneak in some vegetables.  The original recipe has some spinach in there, so feel free to add some after step 4.   Just add it to the pan, and move it around for a few minutes until they it’s wilted.  You can also add some chopped bell pepper, which I think would make an excellent addition.

 

Cauliflower Hash with Fried Egg01

 Cauliflower Hash with Fried Egg

Servings: approximately 4
Recipe adapted from The Curvy Carrot

Ingredients

1 tablespoon extra-virgin olive oil
1 red onion, chopped (about 1 cup)
1 garlic clove, minced
1 head of cauliflower, chopped (I chopped mine into bite-sized pieces)
2-3 celery stalks, chopped
1 and 1/2 teaspoons chili powder
1/2 teaspoon Cajun spice powder (if you can’t find this, substitute whatever spice you like)
Salt, to taste
Pepper, to taste
1/3 cup water
1/2 cup Virginia ham, chopped
3-4 red potatoes, chopped
Chives, chopped, for garnish
4 eggs

Procedure:

1. In a large sauté pan (one that you can cover with a lid), heat the olive oil until shimmering.

2. Add the onion and garlic and cook until softened, about 4-6 minutes.

3. Add the ham, cauliflower, celery, chili powder, Cajun spice, salt, pepper, and water and let cook, covered, stirring frequently, until softened, about 5 minutes.

4. Add the red potatoes and let cook, covered, for about 5 more minutes, stirring frequently.

6. Top with fried eggs, season with salt and pepper, and garnish with fresh chives.

Cauliflower Hash with Fried Egg06

Cauliflower Hash with Fried Egg05

Cauliflower Hash with Fried Egg04

Cauliflower Hash with Fried Egg02

Cauliflower Soup

With the Holiday Season behind us, as we start the New Year we want uncomplicated comforting recipes and better yet, healthy ones that will help us with what I am sure most of us have made one of our resolutions: eat healthier meals.

This Cauliflower Soup is a breeze to make, and with the cold weather still very much upon all of us it is a comforting recipe indeed.

Cauliflower Soup

Cauliflower Soup

Yields: 8 cups of soup
Recipe from About.com

Ingredients:

 1 Tbsp. butter, plus 2 Tbsp. for optional garnish
1 onion, roughly chopped
1/2 tsp. salt, plus more to taste
2 cloves garlic, chopped
1 head cauliflower, chopped
2 cups chicken or vegetable broth
1/2 tsp. freshly ground white pepper
1/4 tsp. freshly grated nutmeg
2 cups low-fat milk

Preparation:

  1.  In a large pot over medium heat, melt 1 Tbsp. butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
  3. Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
  4. Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
  5. Add milk and cook over medium-low heat until hot.

Cauliflower Soup

Cauliflower Soup

Cauliflower Puree

Yum! I really liked this recipe, and will definitely do it again. It is so simple to make, and also a great substitute for mashed potatoes.  I haven’t had cauliflower in years… and I have to tell you I was never a big fan of it. As a kid I only had it served to me in a sloppy white sauce with a mystery brown spice on top, but after making and tasting this puree I will not only make this again, but I will be trying other different things with this vegetable. Maybe soup, a casserole… lets see what I come up with.

Cauliflower Puree

Cauliflower Puree
Adapted from Martha Stewart
Yield: Serves 4

Ingredients:
1 head (1 3/4 pounds) cauliflower, stem and tough stalks trimmed, florets roughly chopped
1 cup chicken stock
2 to 3 tablespoons cream
1 tablespoon unsalted butter, softened
A pinch of nutmeg
Coarse salt and freshly ground pepper (to season)

Procedure:

  1. Combine cauliflower and water or chicken stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.
  2. Using a slotted spoon, transfer cauliflower to the bowl of a food processor. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds. Add cream and butter, and process 5 to 10 seconds more. Add nutmeg, and season with salt and pepper. Serve hot.
  3. For a garnish, saute a few sliced cauliflower florets in a bit of butter until tender and lightly golden.

Cauliflower Puree

Cauliflower Puree

Cauliflower Puree

Cauliflower Puree