Cauliflower – is probably one of my favorite Crucifers
Cauliflower can be whipped, baked, roasted, broiled and boiled.
Cheesy Cauliflower Bread
- 1 large head cauliflower
- 2 Large eggs
- 2 cloves minced garlic
- 1/2 tsp. dried oregano
- 3 c. shredded mozzarella, divided
- 1/2 c. grated parmesan cheese
- Sea salt/black pepper
- Pinch crushed red pepper flakes
- 2 tsp. fresh chopped parsley
- Marinara, for dipping
Directions:Preheat oven to 425°F and line a baking sheet w/parchment paper.
Using a food processor or box grater, grate cauliflower
Transfer cauliflower to a large bowl w/eggs, garlic, oregano, 1 cup mozzarella cheese, Parmesan cheese, salt & pepper to preference. Stir until completely combined.
Transfer “dough” to prepared baking sheet & pat into a crust. Bake until golden brown and dried out, ~ 25 minutes.
Sprinkle with remaining mozzarella cheese, crushed red pepper and parsley. Bake until cheese is melted, ~ 5-10 more minutes.
Slice & serve.
Turmeric & Ginger Pickled Cauliflower
Ingredients for pickling liquid:
- 4 cups white vinegar
- 2 cups water
- 4 large peeled, smashed garlic cloves
- 1 1/2 Tbsp pickling or Kosher salt
- 2 cups sugar
- 4 2-inch pieces of peeled ginger root
- 4 2-inch pieces of peeled turmeric root
- 8 thai chiliies or 1 tsp. red pepper flakes
- 9 to 10 cups of cauliflower florets (from ~ 3 small heads of cauliflower)
- Place vinegar, water, garlic, salt and sugar in a large saucepan, and bring to a boil * see note . Stir well, until salt and sugar completely dissolve.
- Turn off heat and let mixture sit until it cools to room temperature. Remove garlic cloves.
- Slice ginger and turmeric into thin, matchstick pieces.
- If using chilies, trim stems off, but leave whole.*
- Place the ginger, turmeric, chilies and cauliflower into a large saucepan and cover with water.
- Bring vegetables to a boil, then immediately remove from heat and drain in a colander.
- Lay vegetables on a clean towel and let cool to room temperature.
- Place cooled vegetables in a large glass bowl or jar and pour pickling liquid over so that everything is submerged. Cover.
- Let sit in refrigerator for at least 3 days for flavor to develop. The flavors will get better the longer it sits.
- Store in a covered container in refrigerator for up to 6 weeks.
- Go ahead and experiment by adding other vegetables to the brine. Prepare vegetables as noted above – explore.
* If substituting red pepper flakes for the Thai chilis, add them to the pickling liquid along with the garlic. Do not remove the red pepper flakes — they should remain with the pickling liquid.
If you have trouble finding fresh turmeric or Thai chilies, check an Asian market.