Cauliflower And Shrimp Soup Food

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BBQ'D CAULIFLOWER



BBQ'd Cauliflower image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 1h10m

Yield 1 head cauliflower

Number Of Ingredients 21

1 cup turbinado sugar
1/2 cup kosher salt
1/2 cup granulated sugar
3 tablespoons chili powder
3 tablespoons smoked paprika
2 tablespoons granulated garlic
1 tablespoon onion powder
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 whole head cauliflower, leaves removed
1/4 cup (4 tablespoons) unsalted butter, melted
1/2 cup favorite bottled BBQ Sauce
Homemade Ranch Dressing, recipe follows
1 1/2 cups mayonnaise
1/2 cup buttermilk
1 teaspoon granulated garlic
1/2 teaspoon minced fresh dill
1/2 teaspoon honey or agave syrup
1/4 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • For the BBQ rub: Whisk together turbinado sugar, salt, granulated sugar, chili powder, smoked paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a medium bowl. Set aside.
  • For the cauliflower: Heat a grill for cooking over high heat and line a baking sheet with a large doubled piece of heavy-duty foil.
  • Place cauliflower on prepared baking sheet. Coat entire head of cauliflower in butter using a pastry brush, then sprinkle 1/4 cup of the BBQ rub on the entire surface, including the bottom. Roll the edges of the foil up to create a rim around the cauliflower, then tent with more foil. Place baking sheet on grill and cook, covered, for 15 minutes. Carefully remove the foil lid and cook, covered, until just tender, another 25 minutes. Brush on BBQ sauce and continue to cook, covered, until nicely glazed, about 5 minutes. Cut up and serve with homemade ranch dressing, for dipping.
  • Mix the mayonnaise, buttermilk, garlic, dill, honey and mustard in a bowl. Season to taste with salt and pepper. Store in an airtight container for up to one week.

CAULIFLOWER "POTATO" SALAD



Cauliflower

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
1 large head of cauliflower, cut into bite-sized florets (6 to 8 cups)
A heaping 1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
Freshly ground black pepper
1/3 cup chopped dill pickles
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
3 hard-boiled eggs, peeled and chopped
2 celery stalks, chopped
1 shallot, diced

Steps:

  • Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
  • Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.

HEALTHY CAULIFLOWER RICE



Healthy Cauliflower Rice image

Cauliflower can shine in many forms. This recipe shows how simple it is to turn the florets into a healthy, low-carb meal or side dish--our version has only about 1/4 of the carbohydrates in rice. With the olive oil and browned onions, the cauliflower has enough flavor to satisfy by itself, and it can also be a base for stir fries, beans and rice or anything else you would eat with rice.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 (3/4 to 1 cup servings)

Number Of Ingredients 6

1 large head cauliflower, separated into 1-inch florets
3 tablespoons olive oil
1 medium onion, finely diced
Kosher salt
2 tablespoons fresh parsley leaves, finely chopped
Juice of 1/2 lemon

Steps:

  • Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
  • Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.
  • Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.

CAULIFLOWER GRATIN



Cauliflower Gratin image

Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party.

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Steps:

  • Preheat the oven to 375 degrees F.
  • Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
  • Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
  • Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

CAULIFLOWER TOASTS



Cauliflower Toasts image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 13

1 small head cauliflower (2 pounds)
4 tablespoons good olive oil
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
12 ounces Italian mascarpone cheese, at room temperature
6 ounces Gruyere cheese, grated
4 ounces thinly sliced prosciutto, julienned
1/4 teaspoon ground nutmeg
6 large slices country-style bread
Paprika
Freshly grated Italian Parmesan cheese
2 tablespoons minced fresh chives
Flaked sea salt, such as Maldon

Steps:

  • Preheat the oven to 400 degrees F.
  • Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all of the stems, then cut the florets into small, 1/2-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.
  • Set the oven to broil and arrange a rack 6 inches below the heat.
  • Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyere, prosciutto, nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  • Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.

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