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Healthy recipes using colorful cauliflower.

Orange Cauliflower Gratin

Preheat oven to 375 degrees


3 Tbsp. Butter
1 ea. Orange Cauliflower stem, sliced thin
3 ea. Shallots sliced thin
3 Tbsp. Flour
2 c. Milk
1 ea. Nutmeg, grated
1/4 c. Horseradish
1/2 tsp. Tabasco
Kosher salt, to taste


1 Head Orange cauliflower Fleurette's, stem reserved
2 c. Grated Gruyere cheese

Fill a medium saucepan with salted water and bring to a boil. Cook Cauliflower Fleurette's until tender, about 3 minutes. Then place in an ice bath to stop the cooking. Meanwhile melt the butter in another saucepan adding the stems, shallots and a pinch of salt. Cover and cook over a low flame, stirring often until very tender and soft. Add flour and stir for two more minutes. Add milk, nutmeg and bring to a simmer adding more salt if needed. When mixture thickens take off the heat and place in a blender adding the horseradish and Tabasco. Carefully blend the mixture adding a little more milk and adjust seasonings. Toss the sauce with the Fleurette's and 1 cup of the cheese and place in a gratin dish. Put the remaining cheese on top and bake for 40 minutes until golden brown. Enjoy!

Purple Cauliflower in Salsa Verde

1 Head Purple Cauliflower
2 ea. Hard boiled eggs diced fine
1 bunch Italian parsley chopped fine
2 ea. Garlic cloves chopped fine
3 ea. Anchovies chopped fine
Extra virgin olive oil
Salt and Pepper

Cut cauliflower into small 2 inch pieces and cook in boiling salted water until tender. Cool in an ice bath and drain. Combine all other ingredients and adjust oil and season to taste. Toss salsa with cauliflower and serve room temperature as a tapas appetizer

Caramelized Green Cauliflower Saute

1 Head Green Cauliflower
2 Tbsp. Peanut oil
3 Cloves Garlic thinly sliced
1 Tbsp. Honey
1 tsp. Chili garlic sauce
Maldon Sea Salt

Cut cauliflower Fleurette's and quickly cook them in salted boiling water. Drain and run under cool water. Dry well on a kitchen towel. Heat a large saute pan on high heat. When pan is hot add oil until it starts to smoke a little. Very carefully add cauliflower and stir until it begins to caramelize. Add garlic and drizzle in the honey stirring constantly. When garlic begins to brown add chili sauce and sea salt. Stir one more time and serve.

About colored cauliflower:

While white cauliflower is a source for fiber, folate, vitamin C and complex carbohydrates, each of the more colorful varieties brings even larger doses of nutrients to the table. Orange cauliflower is especially high in beta-carotene. The purple variety is recognized for anthocyanins, also found in red cabbage and red wine. Green cauliflower is credited with having significant amounts of beta carotene, vitamin C and Vitamin A. According to the American Dietetics Association, the antioxidants in these varieties may all have cancer-fighting benefits.

Compared to white cauliflower, each color variety varies slightly in taste. For example, orange cauliflower has a slightly nutty flavor with a creamy texture while the green variety is slightly sweeter.

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Basic Mung Dhal

1/2 cup split hulled mung beans (mung or moong dhal)
3-4 cups water
Rock salt to taste
1 tsp - 1 tbsp ghee (clarified butter) (use less ghee for Kapha)
1/2 tsp cumin seeds
1/8 tsp turmeric

Sort and wash the dhal. Drain. In a heavy-bottomed pot, add the washed dhal, turmeric and 3 cups water. Bring to a boil; then turn heat down to medium/low and simmer-cook until dhal is butter-soft (about 30-40 minutes).

Stir occasionally to prevent sticking, and add more water as needed to maintain desired consistency.

If foam forms on the surface, skim it off and discard. When cooked, add salt and stir. In a separate pan, heat ghee until melted to a clear oil. Add the cumin seeds and stir to release aroma. The cumin should turn a rich dark brown but not burn. Pour the ghee-spice mixture carefully over the dhal. Stir and serve immediately with boiled Basmati rice or other whole grain and vegetables. (In a thinner consistency, this dhal can be drunk as a nourishing soup-beat with a metal whisk to a smooth consistency and heat through).
I tried this recipe. It is a bit spicy for me - next time I will add less spice. I use local Ancient Organics Ghee rather then butter because it is tasty and I like to support local companies - it is made out of Straus butter and the best ghee I have ever tasted. This is a very easy recipe.

Quick Curried Cauliflower-Ginger Soup

Serves 4 – 6 as a starter

One of the more elegant homemade vegetable soup recipes. Delicious.


1 medium onion – chopped
1 small stalk celery – sliced
1 whole medium sized cauliflower – chopped in large chunks
1” piece ginger – peeled and minced
4 cups homemade chicken stock or water, or a combination
teaspoon cumin
teaspoon coriander
teaspoon garam masala
teaspoon turmeric
unrefined sea salt and freshly ground pepper to taste
Good quality butter for serving_
Chopped cilantro for garnish


in a small dish, stir together the cumin, coriander, turmeric and garam masala.

Set aside. Place onion, celery, ginger, and liquid in a medium soup pot. Bring to a boil, reduce heat to low and simmer 7-8 minutes.

Meanwhile heat a small skillet over a medium flame. Add the spice mix and stir with a wooden spoon or spatula to keep it moving over the heat.

When it becomes fragrant and barely darker in color remove from the heat and add to the soup, along with the cauliflower.

Cover, raise the heat again to boiling, reduce heat and simmer 5 minutes. Remove from the stove.

Puree soup until smooth, and ladle into serving bowls, accompanied with a dollop of fresh butter and some chopped cilantro if you like.



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