Cauliflower: the veggie that’s always stalking your taste buds.
Cauliflower is the versatile veggie that never stops surprising! Whether roasted, mashed, or riced, its mild flavor and hearty texture make it a go-to ingredient for adding nutrition and flair to any dish. Packed with fiber, vitamins, and antioxidants, cauliflower’s low-carb nature pairs perfectly with a variety of seasonings. Try it in soups, casseroles, or even pizza crust—this veggie is always stalking your taste buds with delicious possibilities!
All recipes by: Co+op
Cauliflower Paprikash
Paprikash is a Hungarian stew, usually made with chicken and sour cream and always redolent of Hungarian sweet paprika. This version features cauliflower instead of chicken and puts Greek yogurt in the role of sour cream.
Ingredients
1 large cauliflower
3 tablespoons extra virgin olive oil, divided
1 large onion, diced
3 tablespoons paprika
4 cloves garlic, chopped
3 tablespoons all-purpose flour
1 large red bell pepper, chopped
14-ounce can tomato sauce
2 cups vegetable stock
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup plain Greek yogurt
Preparation
Trim the bottom of the cauliflower, then stand it upright and slice in half, then slice each half into 3 or 4 wedges.
In a large pot or Dutch oven, heat 2 tablespoons oil over medium-high heat. Place cauliflower wedges in the pan in batches to brown the cut sides of each wedge. Use tongs and a spatula to transfer to a plate.
In the same pan, pour the remaining oil, then add the onion and saute, reducing the heat to medium-low and stirring until softened, about 5 minutes. Add the paprika and stir until fragrant, then add garlic and stir. Sprinkle flour into the pan and stir until well incorporated.
Add red pepper, tomato sauce, vegetable stock, salt and pepper, stirring well (making sure to get the browned bits of cauliflower off the bottom of the pan), and raise the heat to bring to a boil. Nestle the cauliflower in the simmering liquid and cover the pan. Cook until the cauliflower is tender, about 10 minutes.
Lower temperature, stir in the yogurt and heat through.
Serving Suggestion: Serve over buttered noodles and sprinkle with a bit of parsley.
Mushrooms and Cauliflower with Thyme
Tender, flavorful mushrooms and cauliflower make a substantial side dish for Mediterranean main courses. Herby thyme leaf and garlic infuse the dish with flavor. You can opt for veggie stock for a meatless side, or use chicken stock, if you prefer.
Ingredients
2 tablespoons butter
1/2 large onion, chopped
1 tablespoon extra virgin olive oil
8 ounces small mushrooms, trimmed, whole
1/2 small cauliflower, cut into florets
4 cloves garlic, coarsely chopped
1/2 cup chicken or vegetable stock
1 teaspoon dried thyme
1/2 teaspoon salt
Preparation
In a large saute pan, warm the butter and olive oil over medium-high heat, then add the onions and stir. Cook, stirring, for about 4 minutes.
Add the mushrooms and stir until browned, about 5 minutes. Add the cauliflower and stir occasionally until browned, about 4 minutes.
Add the garlic, vegetable stock, thyme and salt and stir. Bring to a boil until the liquid has reduced and thickened, about 4 minutes.
Serving Suggestions: Serve with chicken or beef kebabs, stuffed peppers or pasta.
Roasted Cauliflower and Potatoes with Feta
Cauliflower, potatoes and carrots are baked to perfection. A sprinkle of fresh parsley and feta provides the final flavor flourish.
Ingredients
1 small cauliflower
2 medium Yukon Gold potatoes, unpeeled
1 large carrot
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon salt
4 ounces feta cheese, crumbled
1/2 cup chopped parsley
Preparation
Heat the oven to 425°F. Slice the cauliflower into large florets with a knife so that the flat side of the florets can make full contact with the pan and caramelize during baking. Dice the potatoes into 1/2-inch cubes and slice the carrots crosswise, about 1/3-inch thick. Place on a large rimmed baking sheet, drizzle with olive oil and sprinkle with paprika and salt. Toss vegetables to coat and spread out on the pan. Bake for 30 minutes, shaking and turning the pan halfway through. When the vegetables are tender and easily pierced with a knife, remove from the oven and toss with feta and parsley. Serve hot.
Serving Suggestion: A great side for a grilled chicken breast or tempeh steak, these baked veggies with feta can also be a main dish, served over orzo pasta, brown rice or polenta.