Roasted Purple Cauliflower

Cauliflower is just more fun when it's bright purple, right? This is such an each and delicious way to prepare it, and the color looks awesome on your plate. I couldn't stop eating it.

Ingredients:

1 head purple cauliflower (white works too, just not as pretty)

a few glugs of olive oil

pinch herbs de Provence

plenty of salt and pepper

pecorino

Habanero Cauliflower Puree and Adobo-Marinated Flank Steak

I bought some pretty orange cauliflower at the Union Square market and still had some adobo sauce leftover so thought I'd make something Mexican. I bought a habenero and some flank steak, too, and decided to make a spicy cauliflower puree to go with it. It was delicious and all the flavors really go well together, especially with some good spicy salsa. 

Cauliflower Couscous

This is a sneaky way to eat cauliflower, and it's fabulous. It acts and looks like couscous, but it's just finely chopped cauliflower. I found the recipe on Food52 and plan to make it again soon, maybe switching up the seasoning (though the seasoning and ingredients here are fabulous). I served it to Jamie not saying what it was and he thought it was just regular couscous. Even when I told him it was cauliflower, he loved it and said he could eat it every day - quite a hit. I'm by no means gluten free, but this would be a good gluten-free alternative to couscous.

Serves 4
Ingredients:
1 large head cauliflower
5 oz roasted cashews, roughly chopped
3 oz golden raisins
5 tbsp olive oil
4 tbsp lemon juice
2 tbsp minced parsley
1/2 tsp cumin
1 garlic clove, minced
1/4 tsp lemon zest
salt and pepper

Directions:
Place raisins in a cup or bowl and cover with warm water. Let them plump for 15 minutes, then drain and discard the water.
Break the cauliflower into florets, leaving behind as much stem as possible. Break the florets into smaller pieces and add to a food processor. Pulse until all the pieces are finely chopped and resemble couscous (don't over process).