Looking for new ways to serve cauliflower and broccoli? Here & Now resident chef Kathy Gunst brings Here & Now‘s Jeremy Hobson and Robin Young a whole roasted cauliflower dish — which works just as well with broccoli — as well as spiced cauliflower soup and broccoli with sausage and penne.
A whole cauliflower is roasted with just a touch of olive oil and salt and pepper. A garlicky butter with fresh parsley and pine nuts is scattered on top, and finally, grated Parmesan cheese is added at the end. It’s a dramatic presentation and requires almost no work.
You can also cut the cauliflower into thick “steaks.” Serve with a steak knife to cut the cauliflower into pieces.
Look for smaller sized cauliflower that still has the green leaves wrapped around the head. This makes a great main course with rice or pasta, or side dish, and also works well with whole broccoli heads. Substitute broccoli for the cauliflower and roast until almost tender. Broccoli tends to cook faster than cauliflower, so check it after about 12 minutes. Serves 2 to 4.
Although there are several interesting Indian spices in this soup, it’s not spicy or overwhelming. I use lots of fresh ginger, dried fennel seed, cumin seed and garam masala to season the cauliflower and stock. Serve as a main course or a first course. You can use vegetable stock — making this a vegetarian soup — or chicken stock.
Garnish the soup with chopped fresh cilantro, scallions and thick plain yogurt. Serves 6.
*Garam masala, a common Indian spice blend, can be found in the spice aisle in most supermarkets. A mixture of 1/2 teaspoon black pepper, 1/4 teaspoon each of ground cardamom and coriander and 1/8 teaspoon each of ground cumin and cinnamon can be substituted.
Sometimes slicing a vegetable in different, unusual way creates a whole new way of looking at it. Here fresh broccoli is sliced lengthwise, creating thin, long pieces that become the star of this pasta dish.
The recipe calls for penne, but you can use any favorite pasta shape. I like to make this with a spicy sausage to give the dish a bite. The water the pasta cooks in together with grated Parmesan cheese makes a delicious sauce for the broccoli. Serves 2 to 4.
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