Driftless
organics
Driftless Organics
50561 County Road B Soldiers Grove WI 54655
608 624 3735
mike.lind@driftlessorganics.com
50561 County Road B Soldiers Grove WI 54655
608 624 3735
mike.lind@driftlessorganics.com
© 2007-2012 Driftless Organics, LLC. All Rights Reserved
CAULIFLOWER & ROMANESCO
RECIPES
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TEMPURA VEGETABLES
Use this recipe for a wide variety of vegetables - it’s stunning, impressive, delicious & really highlights each vegetable’s uniqueness.
Batter:
1 egg + 1/2 c. ice water + 1 c. + 1/2 c. white all-purpose or cake flour
4-5 cups of mixed cut vegetables, such as fennel bulbs (1/2” wide slices), cauliflower (1” florets), cabbage (1/2” thick wedges), scallions (2” whole pieces) or onions (1/2” thick slices), peas (whole), mushrooms (shiitake or white button, whole), broccoli (1” florets), green beans (whole), zucchini (1/2” diagonal slices).
High heat oil for frying (sesame, peanut, vegetable, and/or safflower oil)
Prepare chosen vegetables.
In a medium bowl, beat egg lightly and beat in 1/2 cup ice water. Add 1 cup of the flour and stir just a few times to barely mix (don’t over-mix or your batter won’t be light & fluffy like you want it to be). Put remaining 1/2 c. flour in a shallow bowl.
In a large deep skillet or wok, heat 3 inches of oil to 340 degrees (or until water sprinkled on top sizzles vigorously). Dredge each vegetable piece in flour, shake off excess, & dip in batter. Immediately shake off excess batter & slide into the hot oil.
Repeat. Cook small batches of each type of vegetable until the outsides are crisp and light gold. Pull out of oil with metal tongs or a slotted spoon & drain on a rack.
Serve immediately with grated daikon radish and this dipping sauce:
1 c. vegetable stock 2 Tbsp. mirin (Japanese sweet cooking wine)
1/4 c. soy sauce/tamari 1 Tbsp. fish sauce (optional)
1 Tbsp. sugar
Bring all ingredients to a boil, stir to dissolve sugar, and remove from heat. Cool to serve.
Cauliflower with Browned Butter
1 head of cauliflower broken into small florets
1/4 cup butter
3 tbsp fresh bread crumbs
2 teaspoons lemon juice
2 tablespoons minced parsley
salt & pepper to taste
Bring a pot of salt wated to a boil. Add cauliflower and boil until tender (5 minutes). Drain in colander Meanwhile, heat large skillet over medium heat. Add butter and move pan in circular motion as it melts. Add bread crumbs once butter has melted. Continue cooking and swirling until butter and crumbs have browned nicely. Remove pan from heat and stir in lemon juice to stop cooking. add cauliflower and parsley to skillet. Season with salt and pepper and toss until evenly coated with the brown butter. Serve immediately.
Roasted Cauliflower with Lemon & Parmesan
1 head of cauliflower, cut into bite-size pieces
2 cloves of garlic, minced
Juice of one lemon, freshly squeezed
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese
chopped parsley
Preheat oven to 450°F. Put cauliflower florets in a single layer in an oven-proof baking dish. Stir in the garlic & pour lemon juice and olive oil over cauliflower & stir to coat. Sprinkle with salt and pepper.
Place casserole uncovered in hot oven & roast for 20-25 minutes, stirring a couple of times, until the top is lightly brown. Remove from oven and sprinkle generously with Parmesan cheese & parsley. Serve immediately.
Curried Cauliflower with Snap Peas
3 c. cauliflower, cut into bite-size pieces
3 c. snap/snow peas or green beans
4 cloves fresh garlic, minced
1 Tbsp. oil
1 tsp. cumin seed
salt & pepper to taste
2 1/4 c. milk
1/2 stick butter
4 Tbsp. curry powder
2 Tbsp. all-purpose flour
juice & zest of 1/2 lemon
cilantro, chopped, for garnish
scallions, chopped, for garnish
In a large lidded skillet, heat oil over medium-high heat. Add cauliflower, stir, & cover. Meanwhile, set milk to heat over medium heat until about to boil. After cauliflower has cooked for about a minute, give another stir, cover, & after another minute add the snow peas & cumin seed & cover. After another minute, add garlic & stir a few times. Season with salt & pepper to taste & transfer on to a plate. Return empty skillet to stove & melt butter. Whisk in curry powder until bubbly. Add flour & stir constantly for another minute. In a slow stream, whisk in hot milk until incorporated. Continue whisking until boiling & thickened (about a minute after boiling. Stir in lemon juice/zest & veggies & serve over rice with garnishes. Serves 4-6
Use this recipe for a wide variety of vegetables - it’s stunning, impressive, delicious & really highlights each vegetable’s uniqueness.
Batter:
1 egg + 1/2 c. ice water + 1 c. + 1/2 c. white all-purpose or cake flour
4-5 cups of mixed cut vegetables, such as fennel bulbs (1/2” wide slices), cauliflower (1” florets), cabbage (1/2” thick wedges), scallions (2” whole pieces) or onions (1/2” thick slices), peas (whole), mushrooms (shiitake or white button, whole), broccoli (1” florets), green beans (whole), zucchini (1/2” diagonal slices).
High heat oil for frying (sesame, peanut, vegetable, and/or safflower oil)
Prepare chosen vegetables.
In a medium bowl, beat egg lightly and beat in 1/2 cup ice water. Add 1 cup of the flour and stir just a few times to barely mix (don’t over-mix or your batter won’t be light & fluffy like you want it to be). Put remaining 1/2 c. flour in a shallow bowl.
In a large deep skillet or wok, heat 3 inches of oil to 340 degrees (or until water sprinkled on top sizzles vigorously). Dredge each vegetable piece in flour, shake off excess, & dip in batter. Immediately shake off excess batter & slide into the hot oil.
Repeat. Cook small batches of each type of vegetable until the outsides are crisp and light gold. Pull out of oil with metal tongs or a slotted spoon & drain on a rack.
Serve immediately with grated daikon radish and this dipping sauce:
1 c. vegetable stock 2 Tbsp. mirin (Japanese sweet cooking wine)
1/4 c. soy sauce/tamari 1 Tbsp. fish sauce (optional)
1 Tbsp. sugar
Bring all ingredients to a boil, stir to dissolve sugar, and remove from heat. Cool to serve.
Cauliflower with Browned Butter
1 head of cauliflower broken into small florets
1/4 cup butter
3 tbsp fresh bread crumbs
2 teaspoons lemon juice
2 tablespoons minced parsley
salt & pepper to taste
Bring a pot of salt wated to a boil. Add cauliflower and boil until tender (5 minutes). Drain in colander Meanwhile, heat large skillet over medium heat. Add butter and move pan in circular motion as it melts. Add bread crumbs once butter has melted. Continue cooking and swirling until butter and crumbs have browned nicely. Remove pan from heat and stir in lemon juice to stop cooking. add cauliflower and parsley to skillet. Season with salt and pepper and toss until evenly coated with the brown butter. Serve immediately.
Roasted Cauliflower with Lemon & Parmesan
1 head of cauliflower, cut into bite-size pieces
2 cloves of garlic, minced
Juice of one lemon, freshly squeezed
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese
chopped parsley
Preheat oven to 450°F. Put cauliflower florets in a single layer in an oven-proof baking dish. Stir in the garlic & pour lemon juice and olive oil over cauliflower & stir to coat. Sprinkle with salt and pepper.
Place casserole uncovered in hot oven & roast for 20-25 minutes, stirring a couple of times, until the top is lightly brown. Remove from oven and sprinkle generously with Parmesan cheese & parsley. Serve immediately.
Curried Cauliflower with Snap Peas
3 c. cauliflower, cut into bite-size pieces
3 c. snap/snow peas or green beans
4 cloves fresh garlic, minced
1 Tbsp. oil
1 tsp. cumin seed
salt & pepper to taste
2 1/4 c. milk
1/2 stick butter
4 Tbsp. curry powder
2 Tbsp. all-purpose flour
juice & zest of 1/2 lemon
cilantro, chopped, for garnish
scallions, chopped, for garnish
In a large lidded skillet, heat oil over medium-high heat. Add cauliflower, stir, & cover. Meanwhile, set milk to heat over medium heat until about to boil. After cauliflower has cooked for about a minute, give another stir, cover, & after another minute add the snow peas & cumin seed & cover. After another minute, add garlic & stir a few times. Season with salt & pepper to taste & transfer on to a plate. Return empty skillet to stove & melt butter. Whisk in curry powder until bubbly. Add flour & stir constantly for another minute. In a slow stream, whisk in hot milk until incorporated. Continue whisking until boiling & thickened (about a minute after boiling. Stir in lemon juice/zest & veggies & serve over rice with garnishes. Serves 4-6
Cooking &
Eating Tips
Cauliflower and Romanesco are virtually interchangeable when it comes to cooking. Romanesco is slightly nuttier and smoother, cauliflower is slightly stronger in flavor.
Cauliflower is closely related to broccoli and can be cooked (and stored) similarly. It is a great addition to stir fries, in creamy pureed soups, or simply sauteed with garlic.
Cauliflower is especially delicious in Indian curries. It can also be broken into florets and steamed for about 5 minutes. After steaming, drizzle with olive oil & lemon juice, salt and pepper.
Have you tried grilling cauliflower? You should! It is delicious. Simply cut into long wedges that are similar in size and big enough so they won't fall through the grates. Brush with olive oil (or D.O. Sunflower Oil) and salt and pepper. Throw on grlll for a brief minute or two, flip with a tongs and grill for another minute or two and there you go.
Good Stuff to Know:
Cauliflower is high in vitamins C & K.
Romanesco resembles cauliflower, but it is light green color and the inflorescence (the bud) has an approximate self-similar character, with the branched meristems making a logarithmic spiral. In this sense the broccoli's shape approximates a natural fractal; each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. This self-similar pattern continues at several smaller levels.
The vegetable is rich in vitamin C, vitamin K, fibre, and carotenoids.
Storage Tips
Store cauliflower in plastic in your fridge and use within a week.
Cauliflower is high in vitamins C & K.
Romanesco resembles cauliflower, but it is light green color and the inflorescence (the bud) has an approximate self-similar character, with the branched meristems making a logarithmic spiral. In this sense the broccoli's shape approximates a natural fractal; each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. This self-similar pattern continues at several smaller levels.
The vegetable is rich in vitamin C, vitamin K, fibre, and carotenoids.
Storage Tips
Store cauliflower in plastic in your fridge and use within a week.
