Cauliflower Respect! - Show #307

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Cauliflower Steaks with Sweet Pepper Sauce

Makes 4 to 6 servings

2 small heads of cauliflower

1 red onion, thinly sliced

1 yellow or sweet onion, thinly sliced

2 teaspoons Italian seasoning

1 teaspoon reduced-sodium tamari

1/4 cup filtered or spring water, divided, plus more as needed

2 cups cremini or white button mushrooms, thinly sliced

2 sweet red peppers, thinly sliced

1 green pepper, thinly sliced

2 cups jarred, low-fat marinara sauce

Preheat the oven to 375 degrees F.

Trim one to two inches off two opposite sides of the cauliflower heads and set aside for use another time. Steam the trimmed cauliflower heads for 12 to 18 minutes or until they are just crisp-tender. Cool for 20 minutes.

            Meanwhile, put the onions, Italian seasoning, tamari, and 2 tablespoons water in a large skillet. Cover and cook over medium heat for 5 minutes, adding more water, 1 tablespoon at a time, as needed to prevent sticking. Add the mushrooms and cook for 5 minutes more. Add the peppers and 2 tablespoons water, and continue to cook for 5 minutes. Decrease the heat to medium-low and stir in 1 cup of the marinara. Cover and simmer for 8 minutes.

            Spread 1 cup marinara sauce evenly in the bottom of a rimmed casserole that is large enough to accommodate the cauliflower steaks. Cut each cauliflower head down the center into two or three 3/4-inch to 1-inch thick slices, as if slicing a loaf of bread. Set the cauliflower slices in the prepared casserole. Top each cauliflower slice with one-quarter of the onion and pepper sauce. Cover and bake 25 to 35 minutes or until the cauliflower steaks are tender, but still firm. Uncover the casserole for the last 10 minutes of cooking time. Cool for 5 minutes. Serve with extra sauce on the side.

NOTE: For a completely oil-free recipe, use no-oil marinara sauce.


Creamy Cauliflower Soup

Makes 4 servings

1 medium head cauliflower, cut into florets

1 cup vegetable broth, plus more as needed

1/4 cup plus 2 tablespoons unsweetened almond milk, plus more as needed

1/2 teaspoon ground cumin

1/4 teaspoon sea salt

Freshly ground pepper

Steam the cauliflower florets for about 20 minutes until tender. Put the florets, vegetable broth, almond milk, ground cumin, sea salt, and pepper in a blender and process until smooth. Add more broth or nondairy milk to achieve the desired consistency. Pour into a medium saucepan, cover and cook over medium heat for about 10 minutes, stirring often, until heated through. Serve piping hot.

NOTE: After the soup is blended it may be cooled thoroughly, packed in a tightly sealed container, and stored in the refrigerator for up to 24 hours. To serve, pour into a medium saucepan, cover, and simmer over medium-low heat for about 20 minutes, stirring often, until heated through.


Paprika Roasted Cauliflower

Makes 4 to 6 servings 

1 medium head of cauliflower, cut into bite-size florets

1 medium red or yellow onion, thinly sliced

1 tablespoon extra-virgin olive oil (optional)

2 teaspoons Italian seasoning

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon turmeric

Preheat the oven to 400 degrees F. Line a large, rimmed baking pan with unbleached parchment paper. Put all of the ingredients in a large bowl. Stir to combine. Spread the mixture in an even layer on the lined baking pan. Bake for 45 to 55 minutes, until the cauliflower is tender but still holds its shape.