Vegetable Curry and Black Rice

This is an American adaptation of the different spice blends of curry in India. You can jazz it up with black rice.

For the curry spice blend

• 2 Tbs. ground turmeric
• 1 stick cinnamon or 1/2 tsp. ground cinnamon
• 1 tsp. cardamom seed
• 1/4 tsp. whole cloves
• 1/2 tsp. ground cumin
• 1/2 tsp. fennel seed
• 1/4 tsp. coriander seed
• 1/4 tsp. fenugreek
• 1/2 tsp. cayenne pepper
• 1/4 tsp. freshly ground black pepper

For the rice

• 1 cup black rice or basmati rice
• 2 cups water
• 1 tsp. salt, plus more for seasoning
• 2 Tbs. brown butter, divided
• 1 tsp. saffron threads
• 1/4 cup chopped pistachios
• 1 small onion, cut into small dice
• 2 cloves garlic, minced
• 2 tsp. minced fresh ginger
• 2 tsp. Curry Spice Blend
• 1-1/2 cups chicken stock or vegetable stock
• 1 tsp. sugar
• 1 tsp. molasses
• 2 tsp. freshly squeezed lime juice, plus lime wedges for serving
• 1 large russet potato, peeled and cut into 1-inch chunks
• 3 carrots, cut into 1/2-inch pieces
• 1 rutabaga or turnip (about 10 ounces), peeled and cut into 1/2-inch pieces
• 1/2 head cauliflower or broccoli, cut into florets
• 1/2 cup coconut milk
• 1/4 cup plain whole-milk yogurt
• 4 sprigs fresh cilantro

Tip:

To make brown butter, set a heatproof container in an ice bath. Put 1/2 cup butter, cut into small chunks, in a small saucepan over low heat. The butter will melt, foam and start to turn brown and smell nutty in about 8 to 10 minutes. As soon as it hits this fragrance and color, remove the pan from the heat and pour into the container in the ice bath to stop the cooking. Extra brown butter will keep for several days in the fridge.

For the spice blend

Grind all the ingredients in a spice grinder and store, covered, in a cool, dark place. The curry will keep for up to a year, but it loses flavor over time. You can use a Madras curry blend, but it won’t be as dramatic.

For the rice

In a small saucepan, add the rice, the 2 cups water, and a pinch of salt. Cover and bring to a simmer. Decrease the heat to low, and cook, covered, for 15 minutes. When done, stir in 1 Tbs. of the brown butter, the saffron, and the pistachios. Set aside.

In a large saucepan over medium-high heat, add the remaining 1 Tbs. brown butter and the onion. Sauté or “sweat” for 2 to 3 minutes, then add the garlic, ginger, the 1 tsp. salt, and the 2 tsp. curry blend. Stir for 1 minute to release the oils in the spices. Add the stock, sugar, molasses, and lime juice and simmer for 15 minutes.

Meanwhile, place the potato, carrots, and rutabaga in a pot of cold water with a pinch of salt and bring to a boil over high heat. Decrease the heat to a simmer, cook for 5 minutes, and add the cauliflower. Cook until the vegetables are easily pierced with a knife, another 5 minutes. Drain and set aside.

Add the coconut milk to the curry and then all of the vegetables. Simmer for another few minutes.

To serve, place 1 Tbs. of yogurt in the bottom of each of 4 serving bowls. Spoon some of the rice into the bowl and then arrange vegetables around and on the rice and add some of the curry sauce around the bowl. Garnish with the cilantro leaves and stems and lime wedges. Serve immediately.

Roasted Cauliflower and Goat Cheese Frittata

Roasting the cauliflower under the broiler gives it toasty, golden edges in just minutes, while the goat cheese, dill, and quickly pickled red onion add tons of flavor to this hearty frittata.

• 1 small red onion, halved and thinly sliced lengthwise
• 2 Tbs. distilled white vinegar
• Kosher salt
• 2 cups 1-inch cauliflower florets (about 1/2 small head)
• 2 Tbs. plus 2 tsp. extra-virgin olive oil
• Freshly ground black pepper
• 8 large eggs
• 2 Tbs. chopped fresh dill
• 1/2 tsp. whole-grain mustard
• 2 Tbs. unsalted butter
• 6 oz. fresh goat cheese, crumbled (1-1/2 cups)

Position a rack about 6 inches from the broiler and heat the broiler on high.

Combine the onion, vinegar, and 1/2 tsp. salt in a small bowl; let sit for 10 minutes and then drain and pat the onion dry. Set aside.

Meanwhile, on a large rimmed baking sheet, toss the cauliflower with 2 tsp. of the oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Broil, tossing once or twice, until the edges are golden, 3 to 6 minutes.

Reposition the rack in the center of the oven and set the oven to 400°F.

Whisk the eggs, dill, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a medium bowl.

Heat the remaining 2 Tbs. oil and the butter in a 12-inch ovenproof skillet over medium-high heat until the butter melts. Add the onion and cook, stirring occasionally, until some of the pieces are dark golden brown, about 3minutes. Remove the skillet from the heat, stir in the roasted cauliflower, and then slowly pour in the egg mixture, redistributing the vegetables evenly. Sprinkle the goat cheese on top and bake until the eggs are set in the center, about 10 minutes. Let rest for 5 minutes and then use a silicone spatula to slide the frittata onto a serving plate or cutting board. Slice into wedges and serve.

Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

This dish has the advantage of cooking on the stovetop, freeing up valuable oven space for other dishes.Want to see this recipe in action? Watch the Video Recipe to see how this dish comes together. 

• 3 oz. (6 Tbs.) unsalted butter
• 1 medium head cauliflower, cut into small florets about 3/4 inch wide
• 1/2 cup toasted, skinned, chopped hazelnuts (see tip right)
• 8 fresh sage leaves, thinly sliced crosswise
• Kosher salt and freshly ground black pepper
• 2 large ripe pears, cored and thinly sliced
• 2 Tbs. chopped fresh flat-leaf parsley

Tip:

To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350°F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.

In a 12-inch skillet over medium-high heat, melt the butter until light brown and bubbly. Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally. Season with 1 tsp. salt and 1/2 tsp. pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6 to 7 minutes more.

Remove the pan from the heat. Add the pear slices and parsley. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature.

Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

This dish has the advantage of cooking on the stovetop, freeing up valuable oven space for other dishes.Want to see this recipe in action? Watch the Video Recipe to see how this dish comes together. 

• 3 oz. (6 Tbs.) unsalted butter
• 1 medium head cauliflower, cut into small florets about 3/4 inch wide
• 1/2 cup toasted, skinned, chopped hazelnuts (see tip right)
• 8 fresh sage leaves, thinly sliced crosswise
• Kosher salt and freshly ground black pepper
• 2 large ripe pears, cored and thinly sliced
• 2 Tbs. chopped fresh flat-leaf parsley

Tip:

To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350°F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.

In a 12-inch skillet over medium-high heat, melt the butter until light brown and bubbly. Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally. Season with 1 tsp. salt and 1/2 tsp. pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6 to 7 minutes more.

Remove the pan from the heat. Add the pear slices and parsley. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature.

Seared Scallops with Cauliflower, Brown Butter, and Basil

In this easily assembled meal, vermouth-laced brown butter imbues cauliflower with deep flavor, while a basil garnish adds color and freshness.

• 3 Tbs. extra-virgin olive oil
• 1 small head cauliflower (1 lb.), trimmed and cut into bite-size florets (about 4 cups)
• 1 lb. all-natural (dry-packed) sea scallops
• 2 Tbs. unsalted butter
• 1 large shallot, minced
• 1/2 cup dry vermouth
• Kosher salt and freshly ground black pepper
• 8 large fresh basil leaves, thinly sliced

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the cauliflower and cook, stirring often, until lightly browned, about 4 minutes. Transfer to a bowl.


Add the remaining 2 Tbs. oil to the skillet. When shimmering hot, add the scallops in a single layer. Cook until golden-brown, about 2 minutes. Flip and cook until the scallops are barely cooked through, about 2 minutes more (if you cut into one, it should still be slightly translucent in the center). Transfer to another bowl.


Swirl the butter into the skillet, add the shallot and cook, stirring often, until the shallot softens and the butter begins to brown, about 1 minute.


Add the vermouth and bring it to a boil, scraping up any bits on the bottom of the skillet with a wooden spoon. Return the cauliflower to the skillet and season with 1/4 tsp. each salt and pepper. Cover the skillet and reduce the heat to medium. Cook, stirring once or twice, until the cauliflower florets are tender, about 6 minutes.


Return the scallops to the pan and toss to heat through, about 1 minute. Remove from the heat, sprinkle with the basil, and serve.

Radicchio and Cauliflower Salad with Toasted Breadcrumbs

The mildness of cauliflower balances radicchio’s assertive, bitter flavor.  If you’re concerned about the raw yolk in the dressing, buy pasteurized eggs.

• 1 medium head radicchio (about 1/2 lb.)
• 1-1/2 cups coarse, fresh breadcrumbs (from a country-style French or Italian loaf)  
• 1/2 cup plus 2 Tbs. extra-virgin olive oil 
• Kosher salt
• 1 small cauliflower (about 1-1/4 lb.), cored and cut into 1-inch florets  
• 1 medium clove garlic
• 1 Tbs. red wine vinegar; more as needed  
• 1 Tbs. fresh lemon juice
• 2 tsp. Dijon mustard  
• 1 large egg yolk 
• Freshly ground black pepper 
• 1/2 cup coarsely chopped fresh flat-leaf parsley 

Remove any damaged outer leaves from the radicchio, quarter it, remove the core, and cut each quarter crosswise into 1-inch widths.

Position a rack in the center of the oven and heat the oven to 350°F.

Put the breadcrumbs on a rimmed baking sheet and toss lightly with 2 Tbs. of olive oil to coat evenly. Spread in a thin, even layer and season lightly with salt. Bake, stirring every few minutes, until crisp and light golden brown, about 10 minutes. Set aside to cool on the pan. 

Bring a large pot of well-salted water to a boil over high heat. Cook the cauliflower in the boiling water until just tender, about 3 minutes. Drain, spread on a baking sheet, and set aside at room temperature. 

Put the garlic in a mortar, add a pinch of salt, and pound to a paste with a pestle. Or mince and then mash to a paste with the side of a chef’s knife. Combine the garlic, vinegar, lemon juice, and mustard in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in the remaining olive oil until emulsified. Taste with a piece of cauliflower and season with more vinegar or salt if necessary. 

Put the cauliflower in a large bowl and season with salt and pepper. Gently toss with just enough vinaigrette to lightly coat. Add the radicchio and parsley, season with salt and pepper, and toss again with just enough vinaigrette to lightly coat. Taste and add more salt or vinaigrette if necessary. Gently transfer the salad to a platter or individual serving plates; it’s best if it’s arranged somewhat flat. Drizzle any remaining vinaigrette on the salad (you may not need it all), scatter the breadcrumbs on top, and serve. 

Pickled Cauliflower with Carrots & Red Bell Pepper

Serve these pickles as part of an appetizer spread with fresh tomatoes, olives, flatbread, and hummus or baba ghanoush. They’re also tasty alongside grilled meats.

• 1 tsp. coriander seeds
• 1 tsp. black or brown mustard seeds (or substitute yellow)
• 1/2 tsp. cumin seeds
• 2 cups cider vinegar
• 5 medium cloves garlic, lightly crushed and peeled
• Three 1/4-inch-thick slices peeled fresh ginger
• One-half small yellow onion, thinly sliced lengthwise
• 1/2 cup sugar
• 2 Tbs. kosher salt
• 1 tsp. black peppercorns
• 1/2 tsp. ground turmeric
• 1/4 tsp. crushed red pepper flakes
• One-half head cauliflower, cut into 1-1/2- to 2-inch florets (about 4 cups)
• 5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal (about 2 cups)
• One-half red bell pepper, cut into large dice (about 1 cup)

Put the coriander, mustard, and cumin seeds in a small saucepan. Toast the spices over medium heat, swirling the pan occasionally, until fragrant and slightly darkened, about 2 minutes. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes, and 1 cup water to the toasted spices. Bring to a boil.

For quick (refrigerator) pickles:

Pack the cauliflower, carrots, and bell pepper in a 2-qt. heat-resistant glass bowl or measuring cup. Pour the hot brine over the vegetables. Let cool to room temperature and then cover and refrigerate for at least 2 and up to 14 days.

For canned pickles:

Pack the vegetables into clean, hot pint jars. Pour the hot brine over the vegetables, leaving 1/2-inch headspace. Remove any air bubbles by slowly raising and lowering a chopstick or a plastic blade around the inside of the jars (a trapped air bubble may shatter a jar as it heats). If you have extra brine, strain it and distribute the solids among the jars. Wipe the jars' lids with a damp cloth before putting on the lids. Secure the lids with screw bands tightened by hand.  Process for 10 minutes, following the instructions in our "Canning Basics" guide. Store the pickles for at least 2 but preferably 7 days (or longer) before opening. Refrigerate after opening.

Seared Scallops with Cauliflower, Brown Butter, and Basil

In this easily assembled meal, vermouth-laced brown butter imbues cauliflower with deep flavor, while a basil garnish adds color and freshness.

• 3 Tbs. extra-virgin olive oil
• 1 small head cauliflower (1 lb.), trimmed and cut into bite-size florets (about 4 cups)
• 1 lb. all-natural (dry-packed) sea scallops
• 2 Tbs. unsalted butter
• 1 large shallot, minced
• 1/2 cup dry vermouth
• Kosher salt and freshly ground black pepper
• 8 large fresh basil leaves, thinly sliced

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the cauliflower and cook, stirring often, until lightly browned, about 4 minutes. Transfer to a bowl.


Add the remaining 2 Tbs. oil to the skillet. When shimmering hot, add the scallops in a single layer. Cook until golden-brown, about 2 minutes. Flip and cook until the scallops are barely cooked through, about 2 minutes more (if you cut into one, it should still be slightly translucent in the center). Transfer to another bowl.


Swirl the butter into the skillet, add the shallot and cook, stirring often, until the shallot softens and the butter begins to brown, about 1 minute.


Add the vermouth and bring it to a boil, scraping up any bits on the bottom of the skillet with a wooden spoon. Return the cauliflower to the skillet and season with 1/4 tsp. each salt and pepper. Cover the skillet and reduce the heat to medium. Cook, stirring once or twice, until the cauliflower florets are tender, about 6 minutes.


Return the scallops to the pan and toss to heat through, about 1 minute. Remove from the heat, sprinkle with the basil, and serve.

Pasta with Roasted Cauliflower, Arugula & Prosciutto

Load your plate with color and layers of flavor. Bits of salty prosciutto mix perfectly with roasted cauliflower, sweet grape tomatoes and peppery arugula. Pasta night just got a little more interesting.

• Kosher salt
• One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)
• 1 pint grape tomatoes
• 3 Tbs. extra-virgin olive oil
• Freshly ground black pepper
• 9 large fresh sage leaves
• 4 large cloves garlic, peeled
• 6 thin slices prosciutto (about 4 oz.)
• 12 oz. dried orecchiette
• 5 oz. baby arugula (5 lightly packed cups)
• 3/4 cup grated Parmigiano-Reggiano

Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil.

Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.

Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes.

Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper.

Seared Scallops with Cauliflower, Brown Butter, and Basil

In this easily assembled meal, vermouth-laced brown butter imbues cauliflower with deep flavor, while a basil garnish adds color and freshness.

• 3 Tbs. extra-virgin olive oil
• 1 small head cauliflower (1 lb.), trimmed and cut into bite-size florets (about 4 cups)
• 1 lb. all-natural (dry-packed) sea scallops
• 2 Tbs. unsalted butter
• 1 large shallot, minced
• 1/2 cup dry vermouth
• Kosher salt and freshly ground black pepper
• 8 large fresh basil leaves, thinly sliced

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the cauliflower and cook, stirring often, until lightly browned, about 4 minutes. Transfer to a bowl.


Add the remaining 2 Tbs. oil to the skillet. When shimmering hot, add the scallops in a single layer. Cook until golden-brown, about 2 minutes. Flip and cook until the scallops are barely cooked through, about 2 minutes more (if you cut into one, it should still be slightly translucent in the center). Transfer to another bowl.


Swirl the butter into the skillet, add the shallot and cook, stirring often, until the shallot softens and the butter begins to brown, about 1 minute.


Add the vermouth and bring it to a boil, scraping up any bits on the bottom of the skillet with a wooden spoon. Return the cauliflower to the skillet and season with 1/4 tsp. each salt and pepper. Cover the skillet and reduce the heat to medium. Cook, stirring once or twice, until the cauliflower florets are tender, about 6 minutes.


Return the scallops to the pan and toss to heat through, about 1 minute. Remove from the heat, sprinkle with the basil, and serve.

Radicchio and Cauliflower Salad with Toasted Breadcrumbs

The mildness of cauliflower balances radicchio’s assertive, bitter flavor.  If you’re concerned about the raw yolk in the dressing, buy pasteurized eggs.

• 1 medium head radicchio (about 1/2 lb.)
• 1-1/2 cups coarse, fresh breadcrumbs (from a country-style French or Italian loaf)  
• 1/2 cup plus 2 Tbs. extra-virgin olive oil 
• Kosher salt
• 1 small cauliflower (about 1-1/4 lb.), cored and cut into 1-inch florets  
• 1 medium clove garlic
• 1 Tbs. red wine vinegar; more as needed  
• 1 Tbs. fresh lemon juice
• 2 tsp. Dijon mustard  
• 1 large egg yolk 
• Freshly ground black pepper 
• 1/2 cup coarsely chopped fresh flat-leaf parsley 

Remove any damaged outer leaves from the radicchio, quarter it, remove the core, and cut each quarter crosswise into 1-inch widths.

Position a rack in the center of the oven and heat the oven to 350°F.

Put the breadcrumbs on a rimmed baking sheet and toss lightly with 2 Tbs. of olive oil to coat evenly. Spread in a thin, even layer and season lightly with salt. Bake, stirring every few minutes, until crisp and light golden brown, about 10 minutes. Set aside to cool on the pan. 

Bring a large pot of well-salted water to a boil over high heat. Cook the cauliflower in the boiling water until just tender, about 3 minutes. Drain, spread on a baking sheet, and set aside at room temperature. 

Put the garlic in a mortar, add a pinch of salt, and pound to a paste with a pestle. Or mince and then mash to a paste with the side of a chef’s knife. Combine the garlic, vinegar, lemon juice, and mustard in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in the remaining olive oil until emulsified. Taste with a piece of cauliflower and season with more vinegar or salt if necessary. 

Put the cauliflower in a large bowl and season with salt and pepper. Gently toss with just enough vinaigrette to lightly coat. Add the radicchio and parsley, season with salt and pepper, and toss again with just enough vinaigrette to lightly coat. Taste and add more salt or vinaigrette if necessary. Gently transfer the salad to a platter or individual serving plates; it’s best if it’s arranged somewhat flat. Drizzle any remaining vinaigrette on the salad (you may not need it all), scatter the breadcrumbs on top, and serve. 

Seared Scallops with Cauliflower, Brown Butter, and Basil

In this easily assembled meal, vermouth-laced brown butter imbues cauliflower with deep flavor, while a basil garnish adds color and freshness.

• 3 Tbs. extra-virgin olive oil
• 1 small head cauliflower (1 lb.), trimmed and cut into bite-size florets (about 4 cups)
• 1 lb. all-natural (dry-packed) sea scallops
• 2 Tbs. unsalted butter
• 1 large shallot, minced
• 1/2 cup dry vermouth
• Kosher salt and freshly ground black pepper
• 8 large fresh basil leaves, thinly sliced

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the cauliflower and cook, stirring often, until lightly browned, about 4 minutes. Transfer to a bowl.


Add the remaining 2 Tbs. oil to the skillet. When shimmering hot, add the scallops in a single layer. Cook until golden-brown, about 2 minutes. Flip and cook until the scallops are barely cooked through, about 2 minutes more (if you cut into one, it should still be slightly translucent in the center). Transfer to another bowl.


Swirl the butter into the skillet, add the shallot and cook, stirring often, until the shallot softens and the butter begins to brown, about 1 minute.


Add the vermouth and bring it to a boil, scraping up any bits on the bottom of the skillet with a wooden spoon. Return the cauliflower to the skillet and season with 1/4 tsp. each salt and pepper. Cover the skillet and reduce the heat to medium. Cook, stirring once or twice, until the cauliflower florets are tender, about 6 minutes.


Return the scallops to the pan and toss to heat through, about 1 minute. Remove from the heat, sprinkle with the basil, and serve.

Baked Penne with Cauliflower and Cheese

Cauliflower and cheese are a classic combination, and here they come together in a sophisticated take on macaroni and cheese. The cauliflower adds flavor and beneficial nutrients, and it lightens up the calorie count of each portion.

• 4 cups 1-1/2-inch cauliflower florets (about 1 lb.; from 1/2 head)
• 1 medium onion, sliced
• 2 cloves garlic, peeled
• Fine sea salt or table salt
• 12 oz. dried penne
• 2 cups 1% milk
• 1 tsp. dry mustard
• Freshly ground black pepper
• 2 tsp. chopped fresh thyme
• 2 oz. coarsely grated sharp white Cheddar (about 1/2 cup)
• 1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)

Position a rack in the center of the oven and heat the oven to 375°F.

Put the cauliflower, onion, and garlic in a steamer basket set over 1 inch of boiling water in a 6- to 8-quart pot. Cover and steam until the cauliflower is tender, 10 to 15 minutes. Transfer the cauliflower, onion, and garlic to a blender.

Fill the pot three-quarters full of salted water and bring to a boil over high heat. Add the pasta and cook for 3 minutes less than the package timing. Drain and return the pasta to the pot.

While the pasta cooks, add 1 cup of the milk, the dry mustard, 1 tsp. salt, and 1/2 tsp. pepper to the vegetables in the blender and purée until smooth. Transfer to a 3-quart saucepan and stir in the remaining 1 cup of milk and the thyme. Heat over medium-low heat until hot but not boiling, about 3 minutes.

In a small bowl, mix the Cheddar and Parmigiano. Add all but 1/2 cup of the cheese to the sauce and stir until the cheese is melted. Add the sauce to the pasta and stir to combine. Transfer the pasta and sauce to an 8-inch square baking dish and sprinkle with the remaining cheese. Bake until heated through and the cheese is beginning to brown, 20 to 30 minutes.

Seared Scallops with Cauliflower, Brown Butter, and Basil

In this easily assembled meal, vermouth-laced brown butter imbues cauliflower with deep flavor, while a basil garnish adds color and freshness.

• 3 Tbs. extra-virgin olive oil
• 1 small head cauliflower (1 lb.), trimmed and cut into bite-size florets (about 4 cups)
• 1 lb. all-natural (dry-packed) sea scallops
• 2 Tbs. unsalted butter
• 1 large shallot, minced
• 1/2 cup dry vermouth
• Kosher salt and freshly ground black pepper
• 8 large fresh basil leaves, thinly sliced

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the cauliflower and cook, stirring often, until lightly browned, about 4 minutes. Transfer to a bowl.


Add the remaining 2 Tbs. oil to the skillet. When shimmering hot, add the scallops in a single layer. Cook until golden-brown, about 2 minutes. Flip and cook until the scallops are barely cooked through, about 2 minutes more (if you cut into one, it should still be slightly translucent in the center). Transfer to another bowl.


Swirl the butter into the skillet, add the shallot and cook, stirring often, until the shallot softens and the butter begins to brown, about 1 minute.


Add the vermouth and bring it to a boil, scraping up any bits on the bottom of the skillet with a wooden spoon. Return the cauliflower to the skillet and season with 1/4 tsp. each salt and pepper. Cover the skillet and reduce the heat to medium. Cook, stirring once or twice, until the cauliflower florets are tender, about 6 minutes.


Return the scallops to the pan and toss to heat through, about 1 minute. Remove from the heat, sprinkle with the basil, and serve.

Baked Rigatoni with Cauliflower in a Spicy Pink Sauce

Cauliflower adds hearty chunks to this comforting baked pasta with creamy tomato sauce and Fontina cheese. Create your own custom baked pasta recipe with the Recipe Maker.

• 3 Tbs. olive oil
• 2 (28-oz.) cans whole tomatoes
• 1 lb. yellow onions, halved and thinly sliced (about 3 medium)
• 1-1/4 tsp. kosher salt
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 tsp. crushed red pepper flakes
• 1 lb. rigatoni
• 1 lb. 1- to 1-1/2-inch cauliflower florets (about 4 cups)
• 10 oz. shredded Fontina (about 2-1/2 cups)
• 2 oz. freshly grated Parmigiano- Reggiano (about 3/4 cup)

Position a rack in the center of the oven and heat the oven to 450°F. Bring a pot of well-salted water to boil in a large pot with a pasta insert. Grease a 9x13-inch baking dish with 1 Tbs. olive oil.


Pour off 1 cup of juice from one of the cans of tomatoes and discard it. In a blender or food processor, purée both cans of tomatoes with their remaining juice and set aside.


Heat the remaining 2 Tbs. olive oil in a 6- to 8-qt. Dutch oven or heavy-based pot over medium-high heat. When the oil is shimmering, about 1 minute, add the onions and 1/4 tsp. of the salt and cook, stirring occasionally, until nicely browned, 5 to 10 minutes. Push the onions to the side of the Dutch oven with a wooden spoon and add the garlic. Cook until it just starts to sizzle and becomes fragrant, about 10 seconds.


Add the puréed tomatoes and cream (be careful; it will splatter), plus the remaining 1 tsp. salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly. Add the parsley and the red pepper flakes, and cook until the flavors are melded, about 5 minutes more. Taste for salt and pepper and remove from the heat.


Meanwhile, when the salted water comes to a boil, cook the rigatoni until it’s al dente, about 10 minutes. Drain the pasta by lifting out the insert and leaving the water in the pot. Add the pasta to the sauce. Return the water to a boil (with the pasta insert in the pot) and cook the cauliflower until barely tender, about 2 minutes. Drain and add it to the sauce.


Add 1-1/2 cups of the shredded Fontina to the pasta mixture and toss well. Transfer to the prepared baking dish and spread evenly. Top the pasta with the remaining 1 cup Fontina and then the Parmigiano-Reggiano.


Bake uncovered until the cheese is golden brown, about 15 minutes. Let the pasta rest for 10 minutes before serving.

Roasted Chicken, Chickpea, and Cauliflower Salad

This party-worthy main-course salad is a wonderful combination of roasted chicken thighs and cauliflower, chickpeas, pickled red onions, olives, and peppery arugula. It’s simultaneously refreshing and filling.

• 8 boneless, skinless chicken thighs (about 1-1/2 lb.)
• 1 medium head cauliflower, cut into 2-inch florets
• 5 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 small red onion, halved lengthwise and thinly sliced crosswise
• 3 Tbs. Champagne vinegar
• 1 tsp. Dijon mustard
• 2 cups Chickpeas with Bay Leaves and Herbs
• 1/4 cup green olives (preferably picholine), pitted and quartered
• 1/4 cup lightly packed fresh flat-leaf parsley leaves
• 5 oz. (5 cups) baby arugula

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F.

Spread the chicken and cauliflower in single layers on separate large rimmed baking sheets. Toss each with 1 Tbs. of the oil, 1 tsp. salt, and several grinds of pepper. Roast with the chicken in the top third of the oven, switching positions and rotating the pans halfway through, until the cauliflower is golden and crisp-tender, about 20 minutes, and the chicken reaches 165°F, 20 to 25 minutes. Tent the chicken with foil to keep warm.

Meanwhile, combine the onion with the vinegar and 1/4 tsp. salt in a small bowl. Let sit until the onion has mellowed and turned a vibrant pink, 10 to 12 minutes.

Drain the onion over a small bowl. Whisk the mustard, 1/4 tsp. salt, and a few grinds of pepper into the vinegar. Slowly whisk in the remaining 3 Tbs. oil.

Slice the chicken crosswise 1/2 inch thick. In a large bowl, combine the chicken, cauliflower, onion, chickpeas, olives, and parsley. Toss with the dressing, and then season to taste with salt and pepper. Add the arugula and gently toss again before serving.

Cauliflower Soup with Marcona Almond and Piquillo Pepper Relish

If you can find it, use orange cauliflower; it won’t change the soup’s flavor but will give it a lovely golden color.

• Kosher salt
• 1-3/4 lb. (6 to 7 cups) cauliflower florets (from 1 medium head)
• 4 Tbs. unsalted butter
• Freshly ground black pepper
• 1/4 cup Marcona or regular almonds (roasted and salted), finely chopped
• 1/4 cup jarred piquillo peppers or roasted red peppers, rinsed, seeded, and finely diced
• 2 Tbs. extra-virgin olive oil
• 1 Tbs. thinly sliced fresh mint
• 1 medium clove garlic, minced
• 1/2 tsp. crushed red pepper flakes

Bring 6 cups water to a boil in a 4-quart pot over high heat. Add 1 tsp. salt, then add the cauliflower and boil until very tender, 10 to 12 minutes. Drain the cauliflower in a colander set over a large bowl to catch the cooking liquid and let the cauliflower cool slightly.


Working in 2 batches, purée each batch of cauliflower with 2 cups of the cooking liquid and 2 Tbs. of the butter in a blender until very smooth. Season to taste with salt. (The soup can be made up to 4 hours ahead.)


In a small bowl, combine the almonds, peppers, oil, mint, garlic, and pepper flakes Season to taste with salt and pepper. (The relish can be made up to 1 hour ahead.)


When ready to serve, gently reheat the soup over medium-low heat. Garnish each serving with a spoonful of the almond relish.

Gratin of Sautéed Cauliflower, Tomato, Pine Nuts & Saffron

Inspired by the flavors of Sicily, this side dish is my answer to the usual smothered-in-cheese gratin. I like to serve this with braised lamb and a simple, hearty salad.

• 1/4 cup pine nuts
• 4 slices firm white sandwich bread, toasted and crusts trimmed
• 6 Tbs. olive oil
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 small head cauliflower (about 2 lb.), cut into medium florets (about 3/4 inch at the widest point)
• Kosher salt and freshly ground black pepper
• 1 medium onion, chopped
• 1 large pinch saffron (about 25 threads)
• 1 cup canned crushed tomatoes
• 1/4 cup dried currants

In a small, dry skillet, toast the pine nuts over medium-low heat, shaking the pan frequently, until fragrant and lightly toasted, about 2 minutes. Transfer to a small bowl.

Tear the toasted bread slices into bite-size pieces and put them in a food processor. Process until you have coarse crumbs, about 30 seconds. Transfer to a small bowl, drizzle with 3 Tbs. of the olive oil, mix well, and toss with 1 Tbs. of the chopped parsley.

Heat the oven to 375°F. In a 12-inch skillet (preferably ovenproof), heat 2 Tbs. of the olive oil over medium heat. Add the cauliflower and sauté until it begins to soften, about 5 minutes. Season with salt and pepper and continue sautéing until the cauliflower is deep golden brown and tender but still firm, another 7 to 10 minutes. Transfer the cauliflower to a small bowl.

Add the remaining 1 Tbs. olive oil to the skillet, still over medium heat. Add the onion and sauté until golden brown, 5 to 8 minutes. Add the saffron and stir to combine. Add the tomatoes and currants and simmer over medium-low heat until the sauce thickens and the currants plump, about 5 minutes. Remove from the heat and fold in the cauliflower, pine nuts, and remaining 1 Tbs. parsley. If the skillet isn’t ovenproof, transfer the mixture to a 9x9-inch shallow baking dish or a medium gratin dish.

Sprinkle the cauliflower with the breadcrumbs. Bake to heat through and meld flavors, 15 to 20 minutes. Serve hot.

Indian Vegetable Curry

Curry-scented coconut milk simmers down to a thick and flavorful sauce for carrots, cauliflower, spinach, and chickpeas in this fragrant one-pan dish.

• 1 cup unsweetened coconut milk
• 12 oz. cauliflower florets, cut into bite-size pieces (about 3 cups)
• 1 large carrot, sliced 1/4 inch thick on the diagonal
• 1 medium yellow onion, halved and thinly sliced lengthwise
• 1 Tbs. minced fresh ginger
• 2 tsp. minced garlic
• 2 tsp. hot curry powder, such as Madras
• Kosher salt
• 3 oz. baby spinach (about 3 lightly packed cups)
• 1 15-oz. can chickpeas, drained and rinsed
• 2 medium plum tomatoes, cut into 1/2-inch dice
• 3 Tbs. chopped fresh cilantro

In a 12-inch skillet set over medium-low heat, stir together the coconut milk, cauliflower, carrot, onion, ginger, garlic, curry powder, and 1 tsp. salt. Raise the heat to high and bring to a boil; reduce to a simmer, cover, and cook, stirring often, until the cauliflower is tender when pierced with a knife, about 10 minutes. (If the pan looks dry, stir in water 1/4 cup at a time.)

Stir in the spinach, chickpeas, and tomatoes and continue to cook until the chickpeas are heated through and the spinach is wilted, about 5 minutes. Stir in the cilantro, season to taste with salt, and serve.

Roasted Cauliflower Salad with Green Peppercorn Vinaigrette

The piquant green peppercorns in the vinaigrette are a zippy counterpoint to the cool and neutral cauliflower. Look for brined green peppercorns in the condiment section of your supermarket, near the olives.

• 1 small head cauliflower (about 2 lb.), cut into medium florets (about 3/4 inch at the widest point)
• 1/2 cup plus 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 tsp. minced shallot
• 1/4 cup dry white wine
• 1/3 cup white-wine vinegar
• 4 tsp. brined green peppercorns
• 1 tsp. Dijon mustard
• 1 Tbs. chopped fresh flat-leaf parsley
• 1 cup thinly sliced radicchio (the slices should look-like shredded paper)
• 2 cups frisée, leaves separated and torn into bite- size pieces

Roast the cauliflower:

Heat the oven to 400°F. On a jellyroll pan or rimmed baking sheet, toss the cauliflower, 2 Tbs. of the olive oil, salt, and pepper. Roast on the lowest rack, turning with a spatula every 10 minutes, until the cauliflower is tender and golden brown, 25 to 35 minutes. Let cool.

Make the salad:

Put the shallots, wine, 3 Tbs. of the vinegar, and 2 tsp. of the green peppercorns in a small pan. Over medium heat, boil the liquid until it reduces to 2 Tbs. Pour into a food processor. Add the mustard and remaining 2 Tbs. plus 1 tsp. vinegar, and then process until the shallot is puréed and the peppercorns are in small bits. With the processor on, slowly add the remaining 1/2 cup oil. Transfer the mixture to a bowl and stir in the parsley and the remaining 2 tsp. peppercorns by hand. Season to taste with salt.

In a large bowl or on a serving platter, toss the cauliflower, radicchio, and frisée with enough vinaigrette to lightly coat. Season with salt and pepper and drizzle on more dressing to taste.