Hills Own Recipes

Entries in Cauliflower (3)

Curried Cauliflower Soup

We're a big fans of the recipes from The Moosewood Restaurant Daily Special cookbook. Here's one of our January favorites. We think it's especially incredible with our new Snowville plain yogurt. Enjoy!
Curried Cauliflower Soup

2 tablespoons canola oil
1 1/2 cups chopped onions
1 tablespoon minced fresh chiles
1 tablespoon grated fresh ginger root
dash of salt
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 cups cubed white or red potatoes
4 cups cauliflower florets (about 1 medium head)
4 cups vegetable stock
1 teaspoon salt
1/4 cup raw white basmati rice
1 tablespoon fresh lemon juice
1 teaspoon sugar
2 to 3 tablespoons chopped fresh cilantro
salt and ground black pepper to taste
plain Snowville Creamery Yogurt

In a soup pot, heat the oil on low heat. Add the onions, chiles, and ginger and sprinkle with a dash of salt. Cover and cook, stirring occasionally, for about 10 minutes, or until the onions are translucent.

Add the turmeric, cumin, coriander, and cinnamon and cook for 1 to 2 minutes, stirring constantly to keep the spices from burning. Add the potatoes, cauliflower, water or stock and salt, and then cover and bring to a boil. Meanwhile, rinse the rice. When the water boils, add the rice to the pot, cover and simmer until the vegetables and rice are tender, about 15 minutes. 

In a blender, purée about 2 cups of the soup and return it to the pot. Stir in the lemon juice, sugar and cilantro. Add salt and pepper to taste. Serve topped with a dollop of yogurt. 


Pickled Cauliflower and Purple Cabbage

1 small head purple cauliflower
1/2 purple cabbage
6-7 teas. salt
3 1/2 cups water
1 1/4 cups distilled white vinegar
dried red hot chilies

Wash the cauliflower and break into bite sized florets. Cut the cabbage into thick slices. Do not separate. Mix the salt, water and vinegar together to create the brine.

Place a layer of cauliflower in a sterilized, large-mouth pickling jar. Top with a layer of cabbage. Repeat until you reach the top, but bury a chile or two deep in one or two of the layers.

Fill the jar with the brine. Use a long wooden skewer to release any visible trapped air bubbles. Close the lid.

Place the pickles in a warm spot for 10 days before eating.
Eat within a month.

Summer Graffiti Couscous


3 cups couscous
2 heads Graffiti Cauliflower
3 onions
5-6 carrots, diced
2 bunches green onion
2 bunches chopped chives
pinenuts for garnish
salt and pepper, to taste

Opal Basil Sauce:
2 bunches Opal Basil
1/4 cup grated Parmesan
1/4 cup toasted pine nuts
1/4 cup white wine vinegar
1 cup olive oil
1 TB. salt

To create the Opal Basil Sauce, blend all the ingredients in a food processor.

Place couscous in a bowl and bring 3 cups of water to a boil. Pour over couscous. Cover bowl tightly with plastic wrap.  Let stand five minutes and fluff with a fork.

To steam the cauliflower, place in a microwave safe bowl wtih 3 TB. of water in the bottom. Cover tightly with plastic wrap. Puncture the wrap 5 times with the tip of a sharp knife. Cook on high for 3 minutes.

Caramelize onions in a skillet with 1 TB. olive oil over low heat until golden brown, approximately 12 minutes. Remove onions. Sauté diced carrots in the skillet with 1 TB. olive oil for 4-5 minutes until tender. Chop the green onions and chives. Toss cauliflower, carrots, onions, chive and sauce with the couscous. Add salt and pepper to taste. Garnish with pinenuts.