baked cauliflower recipes

does anyone have good recipe for baked cauliflower?

Gratineed Cauliflower Loaf from Richard Olney's, Simple French Food, is amazing. If you want the recipe for this baked gratin (20 min in a 450 F oven), reply with a "thumbs up" and I'll type it out.

I don’t have a recipe exactly, just a really good resource! One of my favourite blogs is Dishing up the Dirt. The author Andrea Bemis describes herself as a farmer turned foodie. Her recipes are outstanding and easily adaptable - in fact most of what she writes is recipes she loves which are adapted to suit what ever she’s harvesting that month. When ever there’s a plentiful supply of a fruit or veg, then I’ll use her site for inspiration. There’s a good mix of vegan, vegetarian and omnivore recipes however, the veg is normally the star and she often has footnotes on options to convert.

Here are her Cauliflower recipes. I just notice Harissa roasted chicken and cauliflower which is very tasty.

Enjoy!

wow, that dishing up the dirt cook is quite the gourmand chef

bruce Fine wrote:wow, that dishing up the dirt cook is quite the gourmand chef

You mean gourmet, correct?

gourmet chef, gourmand chef either would fit appropriately with the quality of those recipes I guess. I like the way recipes are described, such as one of the roasted recipes, they write it almost didn't make this blog because it was so good and it was all consumed so fast. well--I paraphrased but you get the gist.
I just wish I had the rest of the ingredients to make some of those roasted cauliflower recipes.
that website sure does deserve to be bookmarked,
thanks for the link

Creme de Choufleur au Gratin

2 small or 1 large cauliflower (enough to furnish 2 cups of puree), broken into flowerets and parboiled
2 eggs 2/3 cup heavy cream
salt, pepper
1/2 cup freshly grated Parmesan
2 tablespoons butter

Coarsely puree the well-drained cauliflower through a vegetable mill, mix thoroughly with whisked eggs and cream, salt and pepper to taste, pour into a buttered gratin dish, sprinkle the surface evenly with cheese, distribute paper-thin shavings of butter (taken from a cold block), bake for about 20 minutes in a hot (450 degree) oven—or until the surface is nicely colored. (p. 198)

Richard Olney
Simple French Food

Amy's note: I’ve used many other hard cheeses, such as gruyere, with great results. When there is no cheese, salted coarse bread crumbs and extra butter are also great.

eggs cream and butter and cheese  baked to golden brown, my tastebuds are alive, I'm salivating.
anyway to do it without a food processor or blender?
think it might work if I just put chopped up cauliflower in Pyrex baking pan and poured whipped eggs cream and butter on top? ive got a little hand held mixer but no food processor or blender.

ok here is what I tried, looked at lots of recipes, didn't have a whole bunch of ingredients necessary

here it goes
preheated oven to 450
cut up cauliflower
boiled for 2 minutes, drained and put in bowl
beat 4 eggs, added black pepper
put bread Italian style bread crumbs in another bowl
dipped cauliflower pieces in egg and rolled them around in bread crumbs
pieces put on big baking pan like cookie sheet
they are baking right now for ----umm ill check them in 20-25 minutes
I think they might be edible but won't know for another 10-15 minutes
I should have gone to culinary school

if you try my breaded recipe, keep eye on them. at 450 20 minutes is too long it only took about 15 and bread crumbs looked like they wanted too start burning.

I forgot to grease pan with olive or peanut oil


came out pretty darn good, very mild taste but can really taste the sweetness of the cauliflower, could have used a bit more oregano and basil maybe even some Romano or parmesan a shake or two of garlic powder and another shake of salt

From the NYT -- the secret to Fried cauliflower Steaks is -- baking them!  
Story here: https://www.nytimes.com/2019/04/10/magazine/fried-cauliflower-recipe.html
recipe at the end of the story.

Barbara Manning wrote:From the NYT -- the secret to Fried cauliflower Steaks is -- baking them!  
Story here: https://www.nytimes.com/2019/04/10/magazine/fried-cauliflower-recipe.html
recipe at the end of the story.

Oops! I just realized that the link is behind a paywall. My apologies.  Here's the recipe.  It's a bit fussy. I regularly sub lemon juice for virtually all fresh-squeezed juice and have never used fresh turmeric. I think it's the tapioca flour that boosts the costing's crispiness and stability. If you are using standard salt for Diamond Crystal, use about half or less to start. DC salt's shape makes it lighter, and hollow so you use more to get the sodium content up.  NYT Cooking is more generous with its content if you'd like to read the story: https://cooking.nytimes.com/recipes/1020168-crispy-spiced-cauliflower-steaks

Crispy Spiced Cauliflower Steaks
INGREDIENTS
½ of 1 cinnamon stick, broken up
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 teaspoon cumin seeds
4 cloves
Large pinch of ground cayenne
2 tablespoons plus 2 teaspoons Diamond Crystal kosher salt, plus additional, as needed

1 ⅓ cups brown- or white rice flour (about 7 1/3 ounces)
⅔ cup tapioca flour (about 3 2/3 ounces)
¼ cup freshly squeezed lime juice (from 2 limes)
¼ cup freshly squeezed lemon juice (from 1 large lemon), plus additional lemon wedges, for serving

1 tablespoon grated fresh turmeric (or 1/2 teaspoon ground turmeric)
2 small heads cauliflower (about 1 pound each), leaves removed, cut from top to core into 1/2-inch-thick slices
1 ½ to 2 cups coconut oil
1 cup Greek yogurt, for serving (optional)
2 tablespoons roughly chopped cilantro leaves and tender stems, for serving (optional)

PREPARATION
1. Line a baking sheet with a wire rack or paper towels and set aside.
2. Finely grind cinnamon, coriander, fennel, peppercorns, cumin, and cloves in a spice grinder, spice mill, or mortar and pestle. Transfer to a bowl and stir in cayenne and 2 tablespoons plus 2 teaspoons salt. Set aside.
3. In a large bowl, whisk both flours until combined. Whisk in lime and lemon juices, then gradually whisk in enough water until the mixture is the consistency of thin pancake batter (about 1 1/3 cups). There is no gluten in either flour, so don’t worry about overmixing.
4. Stir in turmeric and the spice mixture. Taste, and adjust salt as needed.
5. Working with 1 or 2 steaks at a time, push the cauliflower steaks into the batter, turn to coat and allow to marinate for at least 3 minutes.
6. Heat a large cast-iron skillet over medium-high. Add coconut oil to a depth of 1/3-inch, and heat until hot. Carefully drip a few drops of batter into the oil to test that it’s sufficiently hot. The batter should immediately sizzle and expand. Slip the steaks one at a time directly from the batter into the pan. Don’t overcrowd the pan — the steaks should never touch.
7. Cook until golden brown on the bottom, 8 to 12 minutes, rotating the steaks around the pan after 6 to 8 minutes to ensure even browning. Use a thin metal spatula to carefully flip the steaks. Continue cooking until the second sides are golden-brown and the cores are tender when pierced with a knife, 4 to 6 minutes. Transfer steaks to the prepared baking sheet and allow to drain. Season with salt. Repeat with the remaining steaks and any remaining smaller pieces of cauliflower, adjusting the heat as needed to prevent the steaks from browning too quickly.
8. Serve hot or reheat in an oven at 400 degrees until hot and crispy, about 5 to 7 minutes. Top with a dollop of Greek yogurt and a shower of chopped cilantro, if desired. Serve with lemon wedges for squeezing on top.