Think of the cauliflower in your boxes this week as a little sampler – hopefully we will have more and bigger heads with our next planting. Great ways to try Cauliflower: Roasted with a little oil and a sprinkle of curry powder, salt, and pepper. In stir-frys, make sure to add it first and let it get a golden brown a little before adding other veggies. Add to curries or soups where it will hold up to longer cooking time.
CSA Veggie Frittata
If you’re feeling simple, enjoy a frittata with cauliflower, kohlrabi and some scallions. Chop cauliflower into small pieces. In a cast iron or oven proof pan, add some oil or butter, cauliflower, some diced kohlrabi after peeling and removing stems, add the greens if you like, (fine chiffonade ribbon cut). Cook until veggies are just tender, then pour over a mixture of 6-10 eggs plus a splash of milk (1/4 to 3/4 cup – use less milk for fewer eggs, more milk for more eggs), and sprinkle cheese on top if you like. Pop the whole thing in the oven at 350 until the middle is set.
If you’re feeling fancy, try this Roasted Cauliflower Tart from the cookbook by Chef Brandon McGlamery: Nine Courses
I’ll write more about Brandon’s restaurants, Luma and Prato on another post.
Multigrain pie crust
- 1 1/4 cups all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup rolled oats
- 1/2 tablespoon sugar
- 1/4 teaspoon kosher salt
- 12 tablespoons cold unsalted butter (1/2 inch pieces)
- 2 tablespoons ice water, plus more as needed
Roasted Cauliflower Filling
- 1 small head cauliflower, separated into small florets
- 2 tablespoons truffle oil (or olive oil)
- 1 large yellow onion, julienned
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1 cup mascarpone
- 1/2 cup creme fraiche
- 1 cup grated Gruyere cheese
- 1 tablespoon Dijon mustard
- 1/4 cup microplaned Parmesan
Prepare Pie Crust
Preheat oven to 375. Place flours, oats, salt and sugar in food processor and pulse until the mixture becomes a fine meal. Add cold butter and pulse until a coarse meal forms. While machine is running, slowly add ice water until dough forms into a loose ball. Add more water as needed but do not overwork the dough into a hard mass. Shape into a flat disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour. Divide dough into 2 equal parts, freezing half for later use. Roll out dough and place in a 9 1/2 inch tart pan with removable bottom. Trim dough edges evenly with top of tart pan. Cover with parchment paper and fill with pie weights (you can use dry beans, just don’t cook them later). Bake for 20 minutes. Remove pie weights and parchment paper and use a fork to prick the bottom of pastry. Continue to bake until a faint golden brown, 8 to 10 minutes. Remove from oven and cool to room temperature.
Preheat oven to 325. Toss cauliflower with truffle oil and season with salt and freshly ground pepper. Place in a single layer on a rimmed sheet pan and roast until cauliflower is tender and lightly caramelized, 15 to 20 minutes. While cauliflower is roasting, caramelize onion (in a saute pan) in olive oil and season to taste. Place eggs, mascarpone and creme fraiche in a mixing bowl and whisk until combined. Fold in Gruyere, roasted cauliflower and caramelized onions. Add 1 teaspoon salt. Brush the bottom of the pie crust with dijon mustard. Fill crust with cauliflower mixture, level top, and sprinkle with parmesan. Bake for 35-40 minutes until custard is set and cheese on top is slightly browned. Cool to room temperature, cut into 8 pieces and serve.