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2005 Cauliflower Festival Winning Recipes

Dutch Cauliflower Slaw

1st Place

INGREDIENTS

1 small head crisp cauliflower
4 bacon slices
¼ cup salad oil
¼ cup vinegar
1 ½ teaspoon salt
1 teaspoon sugar
¼ teaspoon paprika
L ettuce

INSTRUCTIONS

Trim and cook cauliflower. Then, slice it very thinly. Sauté bacon - remove, drain and crumble. Add salad oil, vinegar, salt, sugar and paprika to bacon drippings. Pour over cauliflower. Refrigerate for 3 hours. Serve on lettuce with bacon garnish.

Vegetable Quiche

2nd Place

INGREDIENTS

1 Unbaked pie shell
1c. Cauliflower
1c. Broccoli
1/3 c. chopped onions
½ c. grated Swiss cheese
½ c. grated sharp cheddar
Dash of nutmeg
4 eggs
2c. milk or half&half
Salt and pepper
Sliced tomatoes
Shredded mozzarella

INSTRUCTIONS

Preheat oven to 375 ° F. Sauté cauliflower, broccoli, and onions in butter until tender. Wisk together eggs, milk, nutmeg, and salt and pepper. Put cauliflower, broccoli, onions, and cheeses in pie shell. Pour egg mixture into pie shell. Bake for 45 minutes. Top with tomatoes and mozzarella. Bake for an additional 8-10 minutes.

Basil Cauliflower Vegetable Salad

Marilyn Piteti - #3 rd Prize ($25 gift certificate, Now and Then Video)

INGREDIENTS

1 Head of Cauliflower
½ Red Onion
Carrots
Fresh Tomatoes
Black Olives
Scallions
Red Pepper
Lemon Juice
Basil

Dressing:

1/3 rice vinegar to 2/3 light extra virgin olive oil
Fresh parsley (no stems)
1 tsp. minced garlic
Basil
Oregano

INSTRUCTIONS

Take cauliflower head and remove outer leaves. Cut core down and score bottom of cauliflower. Soak in water with lemon juice for a few minutes. Drain Cauliflower and sprinkle head with basil. Steam Cauliflower head until florets are tender but still firm. Cool. Break into florets and place in bowl. Peel and thinly slice red onions, carrots, and green scallions.

Cut red pepper into bite size pieces and add to the bowl. Add in black olives. Toss together lightly with dressing. Chill.

Mix all ingredients together in a food processor. Add salt and ground black pepper to taste.

Cauliflower Pancetta

Francis Kingsley- Honorable Mention

Coat cauliflower florets with olive oil. Add balsamic vinegar to coat. Cube 2-3 slices Pancetta (small). Add to dish. Sprinkle with parmesan cheese, 1 tsp. garlic powder. Mix. Add ½ cup or less bread crumbs. Bake, covered, in a 350 ° oven 20-30 minutes or until desired consistency.

Cauliflower Ham Chowder

Sue Ihlo - Honorable Mention

Ingredients : sliced cauliflower, diced ham, chopped onions, chopped celery, 2tbsp. chicken base, 2tbsp. butter, 4 cups of water, 2 cups of milk, flour to thicken, 5 diced red potatoes, ½ tsp grated nutmeg, and salt and pepper for seasoning.
For additional recipes, the book A Catskill Collection of Cauliflower Recipes is available to purchase. For more information see the Products page.

 

Recipe Book:

A Catskill Collection of Cauliflower Recipes

By the Central Catskills Chamber of Commerce

Produced by: Carol Molnar, Franz Edlinger and Gretchen Balcom


Contents

The Cauliflower:
History of Cauliflower.................
Introduction to the Catskills.............
Recipes:
Salads.....................
Soups......................
Sauces.....................
Side Dishes...................
Entrees.....................
Desserts......................

 

Sample Recipes From Each Chapter Are Presented Below:

Dutch Cauliflower Slaw

From the Kitchen of: Frances Kingsley, Discoveries Antiques, Margaretville, NY

INGREDIENTS

1 small head crisp cauliflower
4 bacon slices
¼ cup salad oil
¼ cup vinegar
1 ½ teaspoon salt
1 teaspoon sugar
¼ teaspoon paprika
L ettuce

INSTRUCTIONS

Trim and cook cauliflower. Then, slice it very thinly. Sauté bacon - remove, drain and crumble. Add salad oil, vinegar, salt, sugar and paprika to bacon drippings. Pour over cauliflower. Refrigerate for 3 hours. Serve on lettuce with bacon garnish.

Roasted Cauliflower Soup

From the Kitchen of: Sue Tuck, Café de Paris, Margaretville, NY

INGREDIENTS

¼ cup butter
3 tablespoons chopped onions
¼ cup flour
4 cups vegetable or chicken stock
Cauliflower - 1 head cut up and roasted
2 cups heavy cream
Salt
Pepper
Nutmeg
Olive Oil

INSTRUCTIONS

To Roast: Cut cauliflower into florets, spread out on a cookie sheet and drizzle with olive oil - Season with salt, pepper and nutmeg. Bake in oven at 300 degrees until tender. Meanwhile sauté onions with butter until tender - Stir in flour and stock. Add roasted cauliflower. Bring to a boil. Turn heat down to simmer and add cream. Add salt, pepper, and nutmeg to taste.

Cauliflower with Mushroom Almond Sauce

From the kitchen of: Marie Palko, Roxbury, NY

INGREDIENTS

1 large head cauliflower (about 2 and 1/2 pounds)
1/2 cup butter or margarine
1/4 pound fresh mushrooms, thinly sliced
1/2 cup sliced almonds
1/3 cup sliced green onions with tops
2 teaspoons chicken bouillon granules
3/4 cup hot water
1 tablespoon cornstarch
1/4 cup cold water

INSTRUCTIONS

In a saucepan containing 1 inch of water, steam whole cauliflower until tender about 20 minutes.  Meanwhile, in a skillet, melt butter; sauté mushrooms, almonds, and onions until mushrooms are tender.  Dissolve cornstarch in cold water; add to skillet.  Bring to a boil over medium heat, stirring constantly.  Cook and stir for 2 minutes.  Place cauliflower in a large serving bowl and pour sauce over.  Serve immediately.

Carol's Yummy Cauliflower Mashed Potatoes

From the kitchen of: Carol Molnar, Margaretville Mountain Inn Bed and Breakfast, Margaretville, NY

Serves 6-8

INGREDIENTS

6 potatoes, peeled, cubed and cooked
½ head cauliflower florets cooked (tender)
¾ stick butter (cut into slices)
Milk
Salt and pepper to taste
(Garlic optional)

INSTRUCTIONS

After cauliflower and potatoes are cooked and drained, mash them with a hand masher in a large bowl until slightly lumpy. Add butter, let melt for a few minutes then add salt and pepper. Then beat with a rotary beater and add milk to thin and smooth mixture at the same time. Add more salt and pepper if desired and milk until you get the desired consistency.

Cauliflower with Shrimp and Sauce

From the kitchen of: Frances Kingsley, Discoveries Antiques, Margaretville, NY

INGREDIENTS

1 large head cauliflower brimmed
¼ cup milk
1 ½ tablespoons butter
½ cup heavy cream
1 ½ tablespoons flour
Tabasco to taste
1 teaspoon paprika
Salt and pepper to taste
¼ cup liquid in which shrimp was cooked
1 teaspoon lemon juice
1cup cooked shelled devaned shrimp
1 tablespoon finely chopped dill or paisley

INSTRUCTIONS

Cook cauliflower until just tender sauce. Heat butter in sauce pan, stir in flower and paprika, when blended add the shrimp liquid and milk stirring vigorously with whisk. Stir in cream, salt/pepper, Tabasco and lemon juice. Add cooked shrimp and bring to a boil. Drain cauliflower, pour sauce over cauliflower and sprinkle with dill or paisley.

Creamy Cauliflower Rice Pudding

From the kitchen of: Carol Molnar, Margaretville Mountain Inn Bed and Breakfast, Margaretville, NY

Serves 6

INGREDIENTS

½ cup cooked cauliflower florets
1 cup cooked rice
½ teaspoon salt
1 quart milk (4 cups)
½ cup sugar
½ teaspoon vanilla plus cinnamon
1 teaspoon cinnamon raisins (optional)

INSTRUCTIONS

Place cauliflower in a food processor and pulse until it looks crumbly, and then lightly butter a large casserole dish. Place cooked rice and cauliflower into it. Stir in milk, sugar and vanilla raisins (optional). Sprinkle cinnamon over the top.

Place uncovered dish in a shallow pan filled with 2 inches of hot water. Bake for 2 ½ hours at 350 degrees. Stir mixture gently a few times during the first 2 hrs.

Let cool, serve warm.
For additional recipes, the book A Catskill Collection of Cauliflower Recipes is available to purchase. For more information see the Products page.

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