Spaghetti with Cauliflower Meat Sauce

A little over two years ago when I posted this Cauliflower Taco Meat recipe, I mentioned wanting to tweak it with Italian seasonings to be used in things like lasagna, spaghetti sauce, and stuffed peppers. Well, it took me two years and several versions, but it’s finally exactly what I wanted it to be.

This hearty, meaty spaghetti sauce of my dreams will now be in regular rotation in our kitchen. Versatile cauliflower, along with meaty portabellas and healthy omega-3 fat-packed walnuts comes together with herbs and a rich red sauce to create a spaghetti dish I’m confident could hold its own in a cook-off against one made with ground beef.

You could use your favorite red sauce recipe, jarred marinara, or the quick homemade version I included that’s pulled from the headnotes of the Smitten Kitchen’s Stuffed Eggplant Parmesan, which sounds amazing in its own right.

Both the cauliflower meat and the sauce, if you’re making your own, can be done a day or two ahead, which would make this perfect for a weeknight.

To give it an extra dose of veggies, I sautéed some chopped onion and spinach from our garden with a little red wine before adding the sauce and meat. Feel free to leave that out if you’d like. Served over whole wheat spaghetti and topped with a little parmesan (omit for a vegan version) and fresh basil, you’ve got an amazing comfort food meal without the typical saturated fat and cholesterol. What could be better!?! Enjoy!

• Servings: 4
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Cauliflower Meat
3 cups cauliflower florets

1 ½ cups chopped cremini mushrooms

½ cup chopped walnuts

¼ cup tomato sauce

½ teaspoon salt

½ teaspoon fennel seeds

½ teaspoon onion powder

¼ teaspoon dried marjoram

Freshly ground black pepper

Preheat oven to 375 degrees F. Lightly oil a baking sheet.

Place cauliflower, mushrooms, walnuts, tomato sauce, salt, fennel seeds, onion powder, marjoram, and pepper in the bowl of a food processor and pulse on and off until the texture of ground beef. I found it easier to get the right texture by doing this in two batches, half of each ingredient in each batch. The first time I made it I did it all at once and half of it was almost like a paste—still tasted great, but just not the right texture. Transfer mixture to the baking sheet and spread it out in an even layer.

Bake for 30 minutes, stirring once at the half-way point.

Spaghetti or marinara sauce–homemade, jarred, or this quick Smitten Kitchen recipe:
Heat 2 tablespoons olive oil in a pot over medium, add 2 minced garlic cloves, 1 teaspoon kosher salt, and a pinch or three of red pepper flakes, and a little dried oregano, if you wish. Cook for one minute. Add a 28-ounce can crushed tomatoes (it will splatter, be careful) and stir (I used a can of whole San Marzano tomatoes and crushed them with a potato masher once in the pot). Cook at a simmer for 5 to 10 minutes, until you get the saucy consistency you want. This yields 3 cups.

To bring it all together
8 oz. regular or whole wheat spaghetti

1 tablespoon extra-virgin olive oil

½ of a medium yellow onion, chopped

A couple handfuls of fresh spinach, chopped

A splash or two of red wine

Salt & pepper

Freshly grated parmesan cheese, optional

Torn fresh basil leaves for garnish

Place a big pot of well-salted water on the stove and bring to a boil. Cook spaghetti according to package instructions. Drain and return to pot to keep warm.

Meanwhile, heat olive oil in a saucepan over medium heat. Add onions and sauté for several minutes until beginning to soften. Increase heat to medium-high and add spinach and red wine, plus a little salt & pepper. Cook, stirring occasionally, until spinach has wilted and wine has mostly cooked off.

Turn heat back down to medium and add 2 to 2 ½ cups red sauce. Add about half of your cauliflower meat (reserve the rest for another batch). Bring to a simmer and cook until heated through.

Pile pasta into bowls and top with cauliflower meat sauce, parmesan, and basil. Take a big whiff of all this wonderfulness, and dig in. Makes about 4 servings, with enough “meat” left for another batch.

Italian Meatless Balls

I’ve been working on my Christmas menu ever since Thanksgiving and have changed my mind several times, but finally settled on spaghetti and meatballs. Real meatballs will be served for most, with a meatless version for the vegetarian (me) and those wanting to try something different.

I made this Smitten Kitchen meatball recipe for the carnivores and used aspects of the same recipe for the veggie version, with the main ingredients from my Cauliflower Taco Meat as the base. The cauliflower florets, mushrooms, and walnuts are pulsed in the food processor with a little tomato sauce to make what actually looks a lot like raw ground beef. In addition to the ingredients from the meat recipe, I added fennel seeds, oregano, and marjoram for more Italian flavors.

I made these three times, tweaking things a bit with each version, to arrive at what I think are a pretty great vegetarian Italian meatball. I froze them and the “real” meatballs and will serve them in sauce with spaghetti on Christmas. They would also be good in a meatball sandwich, served on pizza, and as an appetizer with dipping sauce (a mixture of apricot preserves, barbeque sauce, and a little Dijon mustard is quite tasty!). Enjoy!

• Servings: 30 balls
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3 cups cauliflower florets

1 ½ cups chopped cremini mushrooms

1 ½ cups chopped walnuts

1/3 cup tomato sauce

¼ cup chopped curly parsley

¼ cup freshly grated parmesan or romano cheese

1 teaspoon kosher salt

1 to 1 ½ teaspoons fennel seeds

½ teaspoon dried marjoram

½ teaspoon dried oregano

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon crushed red pepper flakes

2 eggs, lightly beaten

Preheat oven to 400 degrees F. Line a large baking sheet with parchment and set aside.

Place cauliflower, mushrooms, walnuts, and tomato sauce in bowl of a food processor and pulse until the texture of raw finely ground beef.

Transfer mixture to a large bowl. Add remaining ingredients and mix to thoroughly combine. Form mixture into 2-inch balls; I used a #30 cookie scoop (press meatballs a bit to pack them before rolling into balls). Place on prepared baking sheet.

Bake balls about 20 minutes, until lightly browned and firm. Makes about 30 balls.

Use in spaghetti, meatball sandwiches, as a pizza topping, or with a dipping sauce as an appetizer (we’re talking a mixture of apricot preserves, barbeque sauce, and a little Dijon mustard—yum).

Cauliflower Banh Mi Sandwich

For anyone who is unfamiliar, the banh mi is a Vietnamese sandwich served on baguettes spread with pâté or spicy mayonnaise and stuffed with various marinated meats, cucumbers, herbs, and pickled veggies. I’ve seen vegetarian versions made with either tofu or tempeh and even though they looked delicious, I’d never had one.

Then a couple weeks ago in my Facebook news feed, I saw a post from the local co-op sharing for Meatless Monday a cauliflower banh mi from the Minimalist Baker, aka Dana Shultz. I was familiar with her blog and even have one of her cookbooks, so I knew this would be a solid recipe. It’s vegan and if you want it to be gluten-free, all that’s needed is swapping out the baguette for a gluten-free one or do it as a lettuce wrap. I was intrigued by a cauliflower version and put it on my must-make-soon list.

The first time, I made everything on a weeknight after work and by the time it was ready, we were famished. I then realized much of it can be prepared in advance. The pickled veggies taste better made a day or two ahead anyway, and you can chop up the cauliflower florets and make the aioli the night before, which is what I did the second time. This time we were able to sit down to dinner before we were so hungry we wanted to eat our fists!

Truly an amazing recipe, it definitely makes my list of top five best sandwiches I’ve had in my life. Spicy, crunchy, saucy, sweet and sour—all delicious. When you’re done eating, you’ll want more! Even those who aren’t big on cauliflower are going to love it. Enjoy!

• Servings: 2
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Adapted from this Minimalist Baker recipe

Pickled Vegetables (best made a day ahead)
2/3 cup rice vinegar

1/3 cup hot water

½ teaspoon fine grain salt

1 tablespoon sugar

2/3 cup thinly sliced or shredded carrot

1/3 cup thinly sliced or shredded daikon, red, or watermelon radish

Cauliflower
3 tablespoons chili garlic sauce (like Sambal Oelek)

1/3 cup tamari, coconut aminos, or, if no need to be gluten-free, soy sauce

1 ½ tablespoon pure maple syrup

1 ½ tablespoon fresh squeezed lime juice

1 tablespoon neutral oil (avocado or grapeseed)

4 heaping cups cauliflower florets cut in bite sized pieces

Aioli
½ cup vegan mayo (Vegenaise or Mindful Mayo brands are both delicious!)

2 teaspoons pure maple syrup

1 tablespoon sriracha or other hot sauce

Sandwich
2 small baguettes (gluten-free if that is a concern) or large lettuce leaf, used as a wrap

Fresh herbs (cilantro, basil, parsley, mint—your choice—I used parsley and basil)

Thinly sliced cucumber

Fresh or pickled sliced jalapeño (I use Trader Joe’s Hot & Sweet Jalapeños)

To make the pickled veggies, shake vinegar, hot water, sugar, and salt in a glass jar until sugar and salt are dissolved. Add carrot and radish and push down to submerge. Cover jar and refrigerate; they’ll keep a couple weeks.

Preheat oven to 450 degrees F.

Make the cauliflower: Whisk together in a medium bowl the chili garlic sauce, tamari, maple syrup, lime juice, and oil. Add the cauliflower florets and toss to evenly coat.

Heat a large, oven-proof (preferably cast iron) skillet over medium-high heat. When hot, using a slotted spoon, transfer cauliflower to pan, reserving most of the liquid in the bowl.

Cook the cauliflower, stirring occasionally, until lightly browned. Then add most the of the reserved marinade to the pan, but save a little for serving. Toss to coat. Place pan in the oven and bake until cauliflower is crispy and caramelized, about 15 minutes.

While cauliflower is cooking, whisk together aioli ingredients together in a small bowl. Refrigerate until needed.

Chop your herbs, slice the cucumbers and jalapeño.

Halve your baguettes horizontally and place them in the oven, cut side down, directly on rack, during the last five minutes of the cauliflower cooking.

To assemble sandwiches, spread aioli on both sides of baguette. Top one half of baguette with cauliflower and drizzle some left-over cauliflower marinade. Top with pickled vegetables, cucumber, herbs, and jalapeño. Cover with top half of baguette. Have a napkin on hand too. You may have not use all the cauliflower and will probably also have leftover pickled veggies. Makes two sandwiches.

Cauliflower Taco Meat

The humble cauliflower. That funny looking vegetable I hated as a child, continues to surprise me. First there was cauliflower pizza crust, then Buffalo cauliflower, cauliflower steaks, and now, wait for it…cauliflower taco meat!

Replacing the spicy ground beef in traditional tacos, this mixture of cauliflower, mushrooms, walnuts and bold seasonings amps up the deliciousness and it’s a healthy mix of superfoods to boot! What’s not to love? And I swear, even if you think you don’t like cauliflower, mushrooms, or walnuts, if you like tacos, you will like this.

I stumbled upon the recipe at Pinch of Yum, one of my favorite food blogs (and their photography is amazing!). Intrigued, I knew what I was going to make with that head of cauliflower in the fridge. The only thing that made me hesitate was the two cups of walnuts the recipe called for. I know walnuts are super healthy, full of good fats, omega 3s, and loaded with antioxidants, but they also pack a wallop of calories, which I certainly don’t need. Since mushrooms are so meaty, especially cremini mushrooms, I decided to replace half the walnuts with them. The result wowed us!

And don’t limit this yummy mixture to tacos; it would make a great filling for burritos, quesadillas, enchiladas, frittatas, taco salad and on and on. My mind is now working on a way to make this, with different seasonings, into a mixture for Italian recipes, lasagna, spaghetti sauce, meatballs, and stuffed peppers. And sloppy joes! I bet that would be wonderful!

The taco “meat” ingredients involve just a quick series of pulses in the food processor and then a half hour of baking, followed by a couple minute broil, then a sprinkling of fresh lime juice. While it’s in the oven, you can prep your taco accompaniments, so this is very doable on a weeknight after work. Plus, it reheats really well, and leftovers will not go to waste. Enjoy!

• Servings: 4
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Adapted from this Pinch of Yum recipe

3 cups cauliflower florets

1 cup chopped walnuts

1 cup chopped cremini mushrooms

2 chipotle peppers in adobo sauce

1/4 cup tomato sauce

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon onion powder

1/2 teaspoon salt

Fresh squeezed lime juice

Preheat oven to 375 degrees F. Lightly oil a baking sheet.

Place all ingredients except lime juice in the bowl of a food processor and pulse on and off until the texture of cooked ground beef. I found it easier to get the right texture by doing this in two batches, half of each ingredient in each batch. The first time I made it I did it all at once and half of it was almost like a paste—still tasted great, but just not the right texture. Transfer mixture to the baking sheet and spread it out in an even layer.

Bake for 30 minutes, stirring once at the half-way point. After the 30 minutes, turn oven to broil and broil 8-12 inches from broiler for a minute or two. Watch carefully so it doesn’t burn. Drizzle with a tablespoon or two of lime juice and toss to distribute it.

That’s it. The “meat” is ready to use in tacos, burritos, taco salads, enchiladas, quesadillas, or whatever your heart desires. Reheats well and keeps several days in the fridge. Makes about 4 servings.

Vegetarian Swedish Meatballs and Gravy

Recently I came across a recipe for vegetarian Swedish meatballs and my mouth started watering. I’ve never had the real thing, but I imagine they’d be delicious. This recipe, however, didn’t have the traditional allspice and nutmeg included, so I moved past it and searched for other versions.

Ultimately, I ended up adapting a non-vegetarian recipe, one called The Best Swedish Meatballs from the new-to-me blog, The Recipe Critic. I replaced the ground beef with a mixture of wild rice, cremini mushrooms and cauliflower, then added a little ricotta for richness (you could also use Greek yogurt). To save time, I purchased already-cooked wild rice, which you can find in either cans or pouches. Just make sure it’s all wild rice, not a blend including other types of rice.

But the gravy is what makes this dish truly special. Oh, the gravy! Luxurious, I tell you, with unexpected oomph from Worcestershire sauce and Dijon mustard. Quick and easy to make, whip it up while the meatballs are baking.

You certainly can eat the meatballs and gravy on their own, but served over mashed potatoes or egg noodles makes a complete, comfort food meal—perfect for a cold winter’s day! Enjoy!

• Servings: 4
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Adapted from The Recipe Critic

Meatballs:
2 cups cooked wild rice

1 ½ cups chopped mushrooms, cremini work well—nice and meaty

3 cups cooked cauliflower florets

½ cup ricotta cheese or Greek yogurt

¼ cup finely chopped onion

2 eggs, lightly beaten

½ cup bread crumbs, preferably whole wheat

¾ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon allspice

¼ teaspoon white pepper

1/8 teaspoon nutmeg

¼ cup chopped fresh parsley, divided

Olive oil spray or olive oil

Gravy:
4 tablespoons butter

3 tablespoons flour

2 cups vegetable broth (I used Edward & Sons Not-Beef Bouillon Cubes)

½ cup milk or half-n-half

1 tablespoon Worcestershire sauce (the Annie’s brand is vegetarian)

1 heaping teaspoon Dijon mustard

Salt and freshly ground black pepper to taste

Preheat oven to 425 degrees F.

Pulse 1 ½ cups of the wild rice, the mushrooms, and cauliflower in food processor until blended, but with some texture left. Transfer to a large bowl and stir in the remaining half cup of wild rice. Add the ricotta or yogurt, onion, eggs, bread crumbs, garlic powder, salt, allspice, white pepper, nutmeg, and 1/8 cup of the parsley. Mix until thoroughly combined.

Roll 1 ½ – 2 tablespoon portions of mixture into balls and place on a parchment-lined baking sheet. I used a #30 cookie dough scoop, which worked perfectly. Spritz balls with olive oil spray or brush with a little olive oil. Bake for 20 minutes, rotating pan at the halfway point.

Meanwhile, make gravy. Heat a large skillet over medium heat and add butter and flour. Whisk until it turns light brown. Slowly stir in broth and milk. Add Worcestershire and Dijon mustard and bring to a simmer, whisking until gravy starts to thicken. Season with a little salt and pepper, to taste.

Add cooked meatballs to the skillet and simmer for a couple minutes (you’ll have leftover meatballs). Sprinkle with remaining parsley.

Serve over mashed potatoes or egg noodles. Makes about 4 servings.

Buffalo Cauliflower with Cool Ranch Dipping Sauce

Even though Buffalo wings had become bar food standards before I turned vegetarian, I’ve never had them. The smells of blue cheese dressing (I can’t stand blue cheese) and Buffalo sauce combined turned me off completely, as did chicken wings in general.

Then 25 years or so after I’d written off Buffalo anything entirely, a recipe for veggie balls in Buffalo sauce, served with ranch dressing instead of the dreaded blue cheese, popped up in my newsfeed. The recipe’s Buffalo sauce had a high butter to hot sauce ratio and I ended up not liking the butter overload and upset stomach that resulted.

Resolved to avoid Buffalo sauce for the rest of my life, I reluctantly decided to try it again after reading rave reviews of the Buffalo “wings” at a newly opened vegan restaurant in St. Paul. Having a few days left of our recent vacation, Pete and I enjoyed a weekday lunch date at J. Selby’s, which as far as I know, is the only vegan St. Paul restaurant. Based on those reviews, we started with the Buffalo “wings,” which were made from cauliflower. So delicious, and we both had to exercise restraint in order to not finish the entire order before our entrées arrived. With vegan meaning no “real” butter, there was neither a butter overload nor an upset stomach—yay!!

At home in my fridge’s crisper was a head of orange, also called cheddar, cauliflower and thoughts of making my own version began to percolate (the color doesn’t change the taste–it’s the same as white cauliflower). After looking at several recipes, I adapted one from the Frank’s RedHot Sauce website, mainly because their hot sauce was supposedly the secret ingredient in the first ever Buffalo Wings to come out of Buffalo, New York.

This recipe called for less butter than the ill-fated one referred to earlier, and to make it vegan like J. Selby’s, I replaced that butter with a combo of vegan margarine and non-hydrogenated shortening.

White or brown rice flour could be substituted in place of the wheat flour for a gluten-free option. I include a recipe for ranch dipping sauce, but if you want traditional blue cheese, go for it (while I stifle a gag).

Of course, these crispy, spicy, cauliflowery nuggets will make an awesome appetizer at your next party, but they also will stand in just fine in place of dinner while you absent mindedly eat the entire batch you made to test the recipe on a Tuesday night after work. Don’t ask me how I know. Enjoy!

 

• Servings: 6
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Adapted from this Frank’s RedHot Sauce recipe

½ cup whole wheat pastry flour (substitute brown rice flour for gluten-free)

½ cup unbleached all-purpose flour (substitute rice flour for gluten—free)

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

1 cup water

1 medium head white or orange (also called cheddar) cauliflower, trimmed and cut into florets

½ cup Frank’s RedHot Original Cayenne Pepper Sauce

2 tablespoons vegan butter, such as Earth Balance, melted

1 tablespoon non-hydrogenated shortening, such as Spectrum Organic, melted

Cool Ranch Dipping Sauce (recipe follows)

Preheat oven to 450 degrees F. Lightly oil a large baking sheet or line it with parchment.

In a large bowl, whisk together flours, garlic powder, onion powder, and salt. Whisk in water and continuing whisking until very smooth. Dump in your cauliflower florets and stir until evenly coated.

Using tongs, move cauliflower pieces to prepared baking sheet, shaking off excess batter into the bowl as you do so (I had some batter left over). Make sure florets are evenly spread out on baking sheet, in a single layer. Bake for 20 minutes, until coating is golden, rotating baking sheet at about the 10-minute mark for even browning.

Meanwhile, mix Frank’s RedHot Sauce together with the melted butter and shortening.

Remove florets from the oven and drizzle with sauce mixture and toss with a spatula to evenly coat. Return to the oven for about 10 more minutes, until cauliflower begins to crisp.

Remove cauliflower to a platter and serve with ranch or blue cheese dressing. Makes about 6 appetizer servings.

Cool Ranch Dipping Sauce

1/3 cup plain Greek yogurt, regular or vegan

1/3 cup mayonnaise (I use vegan Earth Balance Mindful Mayo)

¼ cup milk of choice (skim, almond, soy, etc.)

1 teaspoon freshly squeezed lemon juice

1 teaspoon Dijon mustard

¼ cup chopped fresh herbs (I used a combination of chives, garlic chives, and parsley)

Salt and freshly ground black pepper, to taste

Whisk yogurt, mayo, milk, lemon juice, and mustard together in a small bowl. Stir in herbs, salt, and pepper. Chill until ready to serve.

Spicy Giardiniera

In the seemingly endless world of condiments, I have found yet another to obsess about. Giardiniera (pronounced jar-deen-YAIR-uh, Italian for “from the garden”), is a spicy, pickled mélange of vegetables, marinated in a zesty cocktail of oil, vinegar, herbs & spices and it’s my new “must have” in the refrigerator.

What sparked my recent obsession is a pizza enjoyed at a little restaurant in the tiny burg of Willernie, Minnesota, which is surrounded on all sides by another small town, Mahtomedi. Willernie’s quaint main street is home to Roma Restaurant and Wine Bar,  a cozy Italian place with authentic food and atmosphere, plus there’s a quality craft beer list to please Pete and generous wine pours to please you-know-who.

Appropriately, the pizza I referred to is a wood-fired beauty called The Giardiniera, comprised of marinara, onions, mushrooms, peppers, olives, roma tomatoes, fresh mozzarella, and the star of the show, spicy giardiniera.

Shortly after I had this pizza for the first time, I saw a recipe for giardiniera on New York Times Cooking, one of my go-to sources for recipes that always work. And of course, me being me, I had already thought, “I must make some!” Great timing, dontcha think?

The recipe is easy, adaptable, and delicious! The only hard part is waiting a few days for the flavors to meld and mellow a tad. You can vary the veggies and level of spiciness (next time I think I’ll add onions) and it keeps for weeks in the fridge. Serve as an addition to sandwiches, on top a vegan Caesar salad, as part of an antipasto platter, or on pizza (yes, please!). Enjoy!

Giardiniera

Slightly adapted from this New York Times recipe by Cathy Barrow
If, like me, you end up with extra veggies, make a little extra dressing in a pint jar and add the vegetables

4 serrano peppers, thinly sliced, with seeds removed

2 red bell peppers, cut into 1/2-inch pieces

3 celery ribs, sliced or julienned

3 carrots, sliced or julienned

1 medium head cauliflower, cut into small florets

½ cup kosher salt

2 cloves garlic, slivered

2 teaspoons dried oregano

1 teaspoon red pepper flakes

½ teaspoon celery seeds

1 teaspoon crushed black peppercorns

1 cup white vinegar

½ cup extra-virgin olive oil

½ cup grapeseed or canola oil

In a large bowl, using your hands, mix the vegetables and salt until well combined. Cover the vegetables with water. Cover the bowl and allow the mixture to sit, unrefrigerated, for 8 to 12 hours.

Drain the vegetables in a colander and rinse thoroughly. Sterilize 2 quart-size glass jars, with lids, in the dishwasher or by submerging them in boiling water for 10 minutes.

In one sterilized jar, combine the garlic and all the herbs and spices; add the vinegar and oil and shake well to emulsify the dressing. Pour half the dressing into the other jar.

Pack the vegetables into the jars. If vegetables are not completely coated, make and add more dressing. Screw lids onto jars and refrigerate. Allow the mixture to mellow for a couple of days before serving. Fills two quart jars (I ended up with extra veggies, so I made a little extra dressing in a pint jar and add the vegetables).

Mushroom & Spinach Farro Risotto with Roasted Cauliflower

One of our favorite restaurants is the Chilkoot Café and Cyclery in Stillwater, MN. A charming neighborhood café, in a delightful, historic small town neighborhood. By day, it’s an order at the counter, freshly-roasted coffee, local scratch-made comfort food, mouthwatering dessert, and wood floor cozy place. In the evenings, they bring out the linens and offer table service, with a diverse menu. A nice wine list and truly quality tap beers round things out. And per the name, there’s also a small customer-focused bicycle shop onsite.

The food is always outstanding and in a recent menu change, they added a mushroom & farro risotto with seasonal vegetables. I’ve had it several times, and it’s one of those restaurant dishes that you crave for days afterward. After both Pete and I had this risotto Friday night, I started thinking about making my own version. I had farro on hand and picked up mushrooms, spinach and cauliflower at the store and got to work. The end result was exceptional, with Pete saying it was one of the best recipes I’ve ever made. With that kind of praise, how could I not share?

Because this takes a bit of time, it’s a recipe more suited for a special weekend dinner, like Valentine’s Day, perhaps. It does fall on a Saturday this year! Enjoy!

 

• Servings: 2-4
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1 cup  farro, soaked in cool water for 1 hour, then drained

½ cup chopped onion

3 cloves garlic minced, divided

Extra-virgin olive oil

1 ½ tablespoons butter, divided

1 ½ cup sliced cremini (baby portabella) mushrooms

A couple handfuls of spinach, chopped

¼ cup dry white wine

4-5 cups vegetable broth/stock

¼ cup grated parmesan

¼ cup chopped fresh Italian parsley

Roasted cauliflower (recipe follows)

1 teaspoon truffle oil

Salt & pepper

Heat 1 tablespoon olive oil in a cast iron or other heavy skillet. Add about 1 teaspoon butter. When melted, add half the garlic and the mushrooms. Cook until mushrooms release their liquid. Add spinach and cook until spinach wilts. Keep warm.

Heat broth/stock in a covered saucepan until simmering; then keep it at a simmer. Heat a large skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add onion and remaining garlic. Cook several minutes until onion starts to soften. Add drained farro and cook, stirring occasionally, for 3-4 minutes. Add the wine and cook until the wine is absorbed. Add broth, 1 cup at a time, and cook, stirring occasionally until broth is absorbed before adding the next cup of broth. Continue until broth is gone and farro is cooked. Reduce heat to low and stir in parmesan until melted. Stir in chopped parsley. Taste and season with salt and pepper. Add mushroom mixture and cauliflower. Drizzle with 1 tsp. truffle oil and stir. Serves two as a main course and 4 as a side dish.

Roasted Cauliflower

½ head cauliflower, cut into florets

2 cloves garlic, minced

1 tablespoon freshly squeezed lemon juice

1 tablespoon extra-virgin olive oil

Salt & pepper, to taste.

Preheat oven to 400 degrees F. Lightly oil a baking sheet. Toss cauliflower, garlic, and lemon juice in bowl. Drizzle with olive oil. Sprinkle with a little salt & pepper. Roast on baking sheet for 25-30 minutes, until edges are browned and caramelized.

Creamy Cauliflower Wild Rice Soup

 

Yep, another soup recipe. Just can’t help myself—it is soup season after all! This recipe came about after we returned from a cabin trip to some cauliflower and potatoes that were soon to hit the far side of prime.

The trip was wonderful, with fall colors stunning on the way there. Even at the cabin, where a lot of the vibrant leaves were gone, there was color—scarlet sumac and dogwood, bright golden tamaracks, and I never realized how beautiful the leaves turn on the wild rose bushes along the shore. No matter the time of year, you can always find color to make a bouquet! And the chives were still thriving so I was able to bring home a bagful.

Otis came along and while it was jacket weather for us, he still loved playing in the frigid waters of Lake Superior! He’s getting a little better at quieting his excitement on the drive there and back too, but he’s not quite there yet. He definitely brings a different level of fun though!

Fall and winter get me craving a wild rice soup spiked with sherry, which seemed good compliments to the must-use-soon veggies. Shallots and garlic provide a flavor boost, along with creaminess from your milk of choice (buttermilk, skim, almond, cashew, evaporated—whatever floats your boat), and a comforting meal is born. Add a fall-themed salad such as this and some crusty whole-grain bread and your lunch or dinner is complete. Enjoy!

• Servings: 4-6
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2 tablespoons extra-virgin olive oil or unsalted butter

½ cup sliced shallots

1 clove garlic, peeled and minced

½ head cauliflower, cut into 1” pieces

2 medium gold or red potatoes, chopped

1/2 cup dry white wine

3 cups vegetable stock

1 cup milk (buttermilk, skim, almond, cashew, evaporated—your choice)

2 cups cooked wild rice

2 tablespoons dry or medium dry sherry

Salt & freshly ground black pepper, to taste

Chopped chives and additional wild rice, for garnish

In a stockpot, melt the butter or heat the olive oil over medium-low heat. Add the shallot and cook for several minutes. Add the garlic and cook about another minute. Stir in the cauliflower and potatoes and cook for about two minutes. Add the wine and increase heat to medium high. Cook, stirring occasionally, until the wine has pretty much cooked off. Add the vegetable stock, cover, and bring to a low boil. Reduce heat and simmer for about 20 minutes until potatoes and cauliflower are tender.

Using an immersion blender, purée soup until it is completely smooth (alternately, cool soup a bit and purée in a blender, in batches, and return to pot). Over low heat, stir in the milk, wild rice, sherry, and salt & pepper. Taste and adjust seasonings.

Ladle soup into bowls and garnish with chopped chives and a bit of wild rice. Makes four meal-size servings or six appetizer servings.

Cauliflower Crust Pizza

I love pizza! For its comfort, for its versatility, for its downright deliciousness and its ability to pretty much make everyone happy by a tweak of the toppings. Quite a few variations are in my pizza repertoire, but almost all of them have been built upon a whole wheat crust. Till now.

My dear Swedish “niece” Sarah shared a recipe on Facebook the other day from a blog called The Iron You. Intrigued by the title, I poked around the blog and found a bunch of mostly vegetarian recipes, many vegan, and lots of them gluten-free. Other terms listed next to recipe titles were Paleo (which I’ve heard of) and Primal (which I have not). A paleo, gluten-free pizza with a crust made from cauliflower just had to be made.

I deviated little from the crust part of the recipe (but did bake it on a stone instead of a baking sheet), and changed up the toppings, but since everyone has their favorites in that regard, the real takeaway is the crust. Very thin, crispy and beautiful, I think it will stand up best when lightly topped, and you’ll feel so good inside knowing that funny looking, but oh so healthy vegetable you probably turned your nose up to as a kid, is the star of the show!

• Servings: 2-3
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Crust:
1 head cauliflower
1 egg, lightly beaten
½ cup shredded mozzarella cheese
½ teaspoon fine grain sea salt
½ teaspoon oregano
Freshly ground black pepper

Topping:
Pizza sauce (homemade or good quality store-bought)
½  of a medium onion, finely chopped
½ of a medium green bell pepper, finely chopped
½ cup shredded parmesan cheese
A sprinkling of pizza seasoning
Crushed red pepper, to taste

Place a pizza stone on middle oven rack and preheat oven to 450 degrees F.

Remove leaves and core from head of cauliflower and roughly chop into like sized pieces. In batches, process in food processor until the consistency of rice. Put cauliflower “rice” in a microwave safe, non-plastic container and microwave uncovered for 8-10 minutes, until cooked.

Dump cooked cauliflower onto a clean tea towel. Spread it out a bit and let cool for a few minutes. Bring corners of towel together and twist it to squeeze the moisture from the cauliflower. There will be a lot of water to squeeze out. And when you think you’ve squeezed it all out, squeeze some more. If you don’t get enough of the moisture out, you won’t end up with a crispy crust. Once the cauliflower has all the liquid squeezed out, transfer it to a bowl and mix in the egg, mozzarella, salt, oregano and pepper.

Lightly oil a sheet of parchment paper. Place cauliflower mixture onto parchment and press it into a very thin 10-12” round. Carefully transfer to the pizza stone and bake for 15 minutes, turning once half-way through baking time for even browning.

Remove from oven and let cool for 5 minutes. Add toppings, except for crushed red pepper flakes. Bake 5-7 more minutes, until cheese is melted and crust is nicely browned. Remove from oven, sprinkle with red pepper flakes and cut into wedges. Makes 2-3 servings. Enjoy!