Exotic, warm Indian spices raise cauliflower from a “blah” to spectacular. INGREDIENTS: 4 tablespoons ghee or olive oil 1 teaspoon cumin 1 tablespoon Garam Masala or a tandoori spice blend 1/2 teaspoon salt 1/4 teaspoon cayenne pepper, optional 1 head cauliflower, rinsed, cored, and cut into 2-inch pieces METHOD: Preheat oven to 425°F. In a...Read More

Although Frizzled Leeks sounds like a silly name, these are commonly used in restaurants as a garnish for soups, salads, and things like a chop or chicken breast. I have cooked these up for wait staff who ate them like potato chips after shift with beer or glasses of white wine and in one case,...Read More

The apple in this dish brings out the sweetness of the cauliflower, and the potato adds body and echoes the nutty flavors of cauliflower. Apple Balsamic vinegar can be found in gourmet shops and better grocery stores. It is a syrupy vinegar made as Balsamic vinegar is made, but uses apple juice as a starting...Read More

Kind of like mac ‘n’ cheese, but with cauliflower instead of noodles. This would be a good dish to make after entertaining and finding you have a bunch of small bits of cheese. Cheddar and Gruyere are used here for depth of flavor, but other Swiss and Cheddar types would work as well. INGREDIENTS: 1...Read More

INGREDIENTS: 2 ounces pancetta, cut into 1- inch pieces or 1/4-inch dice if you can get sliced to order 1 head cauliflower, separated into florets, florets sliced in half 1/4 cup + 1/3 cup fresh orange juice 1 red onion, chopped 2 cloves garlic, peeled and thinly sliced lengthwise across the width 1/4 cup pine...Read More

The perfect side dish for marinated grilled lamb! INGREDIENTS: 4 medium potatoes 4 eggs, separated 1/4 cup half-and-half 5 tablespoons butter 1 small onion, minced 1 celery rib, minced 1 cup finely crumbled feta cheese Salt and pepper METHOD: Place the potatoes in a large saucepan with enough salted water to cover them and bring...Read More