Best 2 Cauliflower Ni Recipes

Cauliflower ni, also known as cauliflower puree or cauliflower soup, is a creamy and comforting dish that can be enjoyed as a starter, side dish, or even a light main meal. Its simple yet flavorful ingredients, including cauliflower, onion, garlic, and broth, come together to create a velvety and satisfying soup that is both healthy and delicious. Whether you are looking for a quick weeknight meal or an elegant dish for a special occasion, cauliflower ni is a versatile recipe that can be easily adapted to your preferences. This article will guide you through the steps to make the perfect cauliflower ni, ensuring that you create a dish that is both flavorful and visually appealing.

Let's cook with our recipes!

WHITE BEAN SALAD WITH ROASTED CAULIFLOWER

White Bean Salad With Roasted Cauliflower image

This is the kind of substantial salad that's nice to have on hand, no matter the occasion. If you have time, it's best made with large dried white beans, such as cannellini, simmered at home. (It's great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.

Provided by David Tanis

Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 small head cauliflower, cut into ½-inch slices
Extra-virgin olive oil
Salt and black pepper
4 cups cooked white beans or 2 (15-ounce) cans, drained
1 cup thinly sliced celery heart (the tender inner stalks and leaves)
3 tablespoons chopped parsley
3 tablespoons slivered scallions
1 large shallot, diced small
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons red wine vinegar, plus more to taste
1/2 teaspoon ground fennel (optional)
1/4 cup extra-virgin olive oil, plus more to taste
Salt and black pepper

Steps:

Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.

ROASTED CAULIFLOWER

Roasted Cauliflower image

This recipe was originally one of Martha Stewart's but I've adjusted it to make it more to my taste. This has become my DH's favorite vegetable recipe. In fact, we love it so much that the two of us usually pig out on the whole recipe.

Provided by Kendra

Categories Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs cauliflower
2 tablespoons extra virgin olive oil
1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon chili powder (I use Ancho Chile Powder)
1 tablespoon balsamic vinegar

Steps:

Preheat oven to 450 degrees.
Trim head of cauliflower and cut into bite-sized florets.
Dry cauliflower well.
Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
You can adjust seasonings according to your personal preferences.
Toss cauliflower until seasonings are well distributed.
Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
Cauliflower should be a dark, golden brown when baking is completed.
Remove from oven and pour into a serving dish.
Top with balsamic vinegar and toss well.

Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1.1, Sodium 75.2, Carbohydrate 12.9, Fiber 4.8, Sugar 5, Protein 4.6

Tips:

Choose the right cauliflower: Look for a cauliflower head that is compact and heavy for its size, with tightly packed florets. Avoid heads with any signs of bruising or discoloration.
Prep the cauliflower properly: Remove the outer leaves and cut the cauliflower into florets. If you are using a whole head of cauliflower, cut it in half lengthwise first, then into quarters, and then into florets. You can also grate the cauliflower if you prefer a finer texture.
Cook the cauliflower correctly: Cauliflower can be cooked in a variety of ways, including boiling, steaming, roasting, and sautéing. The best method depends on the recipe you are using. Be careful not to overcook the cauliflower, as it can become mushy.
Season the cauliflower well: Cauliflower has a mild flavor, so it is important to season it well. Salt and pepper are always a good starting point, but you can also add other spices and herbs to taste. Some popular options include garlic powder, onion powder, paprika, cumin, and chili powder.
Serve the cauliflower immediately: Cauliflower is best served immediately after it is cooked. This will help it retain its nutrients and flavor.

Conclusion:

Cauliflower is a versatile vegetable that can be used in a variety of dishes. It is a good source of vitamins, minerals, and antioxidants. By following these tips, you can cook cauliflower perfectly every time. So next time you're looking for a healthy and delicious addition to your meal, give cauliflower a try!