Updated: 02/21/2017 3:24 PM
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Owner of Golden Fig Fine Foods, Laurie Crowell, believes you can get kids to eat anything, even if it is a vegetable. She stopped by with a variety of ways to cook a vegetable all over restaurant menus this year: cauliflower.
Pan Roasted Herby Cauliflower
1 head cauliflower, cut into florets
1 shallot, thinly sliced
Kosher salt + black pepper
1 TB butter
1 TB fresh dill, chopped
1 TB fresh basil, chopped
1 TB parsley
Squeeze of fresh lemon juice
Toss cauliflower and shallot with olive oil, salt and a good dose of pepper.
Over medium heat, melt 1 TB butter in large saute pan.
Add cauliflower and shallot mixture.
Place lid on and cook, stirring occasionally, until cauliflower is almost tender.
Remove lid, stir in chopped herbs, zest parmesan cheese and squeeze lemon over the top.
Let rest uncovered, until parmesan melts.
Serve hot or room temp.
Curried Cauliflower Coconut Soup
1 large head (about 8 cups coarsely chopped) cauliflower
2 TB olive oil
1 medium onion, coarsely chopped
1 in piece fresh turmeric peeled
2 tsp Curry Powder
1 TB coconut oil
2 C chicken or Veggie stock
1 can coconut milk
cilantro (for garnish)
Preheat oven to 450 degrees.
line cookie sheet with parchment paper.
toss cauliflower with olive oil, turmeric, onion and curry powder.
Pour onto sheet pan.
Dot coconut oil over the top.
Roast until cauliflower is tender (about 1/2 hour).
Stir coconut milk into stock.
Puree cauliflower with coconut milk/stock mixture in batches.
Pour pureed soup into stock pot and heat to desired temp.
Serve with garnish of cilantro.
Place cauliflower in steamer basket.
Steam until tender.
Top with butter and flavored salt.