Breaded Cauliflower with Sriracha Dipping Sauce

We had just a little bit more of the local cauliflower left, just enough for a taste treat. So I decided to try another version of roasted cauliflower, this time breaded.


And as a treat, a spicy dipping sauce to go with it.  It was a fun change from my typical roasted cauliflower; and fun to pick up and dip.


Now that the local cauliflower and broccoli have faded, it will be time to harvest my Jerusalem artichokes.  I can’t wait! But I am trying to be patient and give them time to grow larger. Sometime this month I will harvest. I have more new recipes to try!

Breaded Cauliflower with Sriracha Dipping Sauce

from, very slightly adapted

1 medium head cauliflower, broken into small florets (locally grown)

1 – 2 cups seasoned whole wheat bread crumbs

2 eggs, lightly beaten

1 tsp paprika

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp salt

1/8 tsp black pepper

Sriracha Dipping Sauce:

2 tsp honey (locally produced)

2 tsp Sriracha

2 tsp lime juice

2 tsp Dijon mustard, optional, but adds extra heat


Preheat oven to 375°F.

Line a baking sheet with parchment paper and spray with cooking spray. Prepare two small bowls: In one bowl combine eggs and spices and whisk together until combined.


In the second bowl, place the bread crumbs.

Dip each cauliflower floret into the egg mixture, making sure that it’s completely coated, then dip it into the bread crumb mixture and transfer to the baking sheet.


When all the cauliflower is breaded, spray it with cooking spray for a moist and crunchy exterior. Bake 30 minutes until golden.


In a small bowl, combine all sriracha sauce ingredients. Whisk together until smooth.


Dip cooled breaded cauliflower in and enjoy.


Serves 4 – 6.



Categories: Cauliflower, Kosher, Recipe, Vegetarian | 1 Comment

Roasted Vegetable Tart and Quiche

Two versions tonight – why?  I roasted a lot of vegetables and my pastry crust was not big enough, so I also pulled out a pre-made pie crust and made a quiche.


Each was worth making individually, so I have included both.


Some in the family preferred the quiche…


Others the tart…


Roasted Vegetable Filling
Enough for 2 tarts, quiches or 1 of each

1 Tbsp Olive oil

2 cups 1/2-inch-diced butternut squash (from the garden)

1 cup 1/2-inch-thick sliced carrots

1 1/2 cups Brussels sprouts, halved

1 large leek, white and light green parts only, sliced1/2-inch-thick

1 yellow, red or orange bell pepper, diced into 1/2-inch pieces

1 1/2 cups coarsely chopped cauliflower (locally grown)

Kosher salt and freshly ground black pepper

1 Tbs. finely grated lemon zest

1/2 tsp. dried thyme, crushed (from the garden)


2 pie crusts or dough, recipe of your pick

1 1/2 cup shredded sharp cheddar cheese (3/4 cups each for the pie or tart)

Quiche Custard

3 eggs (from Farmer Kim)

1 cup milk (we use 2% organic)



Heat the oven to 425F.

Toss the vegetables with 1 Tbsp olive oil, salt and pepper.  Lay on rimmed baking sheets in a single layer.  Cook for 15 minutes, stir with lemon zest and thyme and return to the oven for another 15 minutes.


Remove and let cool.


For the tart, on a piece of parchment paper, roll the dough out into a, 1/8 inch rough circle.  Transfer the paper onto a cookie sheet.


Sprinkle cheese in the center of the tart or the bottom of the pie crust.


Assemble & Bake


Reduce heat to 400F.

Spoon the vegetable mixture on top of the cheese, mounding it slightly in the center.


Fold the edge of the dough over the edge of the filling creating pleats.


Bake until the crust, including the pleats, is golden brown, 35 to 45 minutes. Transfer to a rack and let cool on the baking sheet for at least 10 minutes before serving.





Reduce heat to 400F.

Spoon the vegetable mixture on top of the cheese.


Beat the eggs with the milk.  Pour over the vegetables.


Bake for 35 – 45 minutes until the center is just set.  Transfer to a rack and let cool 10 minutes before serving.





Categories: Butternut Squash, Carrot, Cauliflower, Kosher, Leeks, Main Dish, Recipe, Vegetarian | Tags: | 1 Comment

Open-Faced Roasted Vegetable Egg Sandwich – or what to do with leftover roasted vegetables?

Roasted vegetables, one of the greatest gifts of fall and winter.

My family loves roasted vegetables, especially cauliflower, broccoli, Brussels sprouts and winter squash.  But we have also added leeks to our list of veggies to roast, they are particularly sweet when roasted.

Typically we eat every last piece, but on rare occasions we do have some leftover. And I figured out a delicious way to start my day, an open-faced roasted vegetable egg sandwich.

With gooey eggs, this is definitely a fork and knife sandwich. Dig in and enjoy.  It brought a smile to my face all morning.

Open-faced Roasted Vegetable Egg Sandwich

For each sandwich:

1 slice whole grain bread, toasted

1 – 2 cups of leftover roasted vegetables

1 – 2 eggs (from Farmer Kim)

Hot pepper sauce, optional


Heat the vegetables in the microwave until warm (30 seconds to 1 minute).

Cook the egg(s) sunny side up (or however you prefer).

Place the toast on a plate, top with vegetable and then the egg(s).  Sprinkle with hot pepper sauce, if desired. Enjoy!



Categories: Breakfast, Broccoli, Butternut Squash, Cauliflower, Kosher, Leeks, Recipe, Vegetarian | Tags: | Leave a comment

Cauliflower, Tomato & Feta Frittata

Frittatas are a favorite food in our house. Second only to vegetable hashes topped with eggs.I mean, really, what’s not to love?  Eggs, vegetables and, typically, cheese. So good, we tend to dive in before I can take a decent picture…

I had bought a locally grown cauliflower.  These are so big that the quart of florets I used in this frittata only used 1/3 of the cauliflower. I really have never seen anything like the cauliflowers we have gotten this year, they are almost a foot across.


To get the fullest flavor, this frittata takes some advance planning.  The vegetables should be prepared earlier in the day (or the day before) so the flavors can meld well. This is full of great flavor!


This will serve 6 – 8 as an appetizer or 3 – 4 as a main dish (which is how we usually eat our frittatas).

Cauliflower, Tomato & Feta Frittata

from Margaret Rose Shulman

2 tablespoons extra virgin olive oil1 to 2 garlic cloves (to taste), minced

1 14.5-ounce can chopped tomatoes, with juice

Pinch of sugar

Salt to taste

1 teaspoon fresh thyme leaves (from the garden)

½ medium head cauliflower, cored and cut or broken into small florets (about 3 – 4 cups florets) (locally grown)

2 ounces feta, crumbled (about 1/2 cup)

8 large eggs

Freshly ground pepper


Heat 1 tablespoon olive oil over medium heat in a heavy 10-inch skillet, preferably nonstick. Add garlic and cook, stirring, until it begins to smell fragrant, about 30 seconds. Add tomatoes with liquid, sugar, salt and basil sprig or thyme. Simmer over medium heat, stirring often, until tomatoes have cooked down to a fragrant, dry sauce, about 20 minutes. Remove basil sprig. Taste and adjust seasonings.

While sauce is simmering, steam cauliflower 5 to 8 minutes, until tender. Remove from heat and drain on paper towels. Add to tomato sauce and break up into small pieces with the back of your spoon. If possible, refrigerate uncovered overnight or for a few hours.


Beat eggs in a large bowl. Stir in salt (about 1/2 teaspoon), pepper, tomato sauce with cauliflower, feta, optional olives and herbs.


Clean and dry skillet and return to heat. Heat remaining olive oil over medium-high heat in the skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, pan is ready. Pour in the egg mixture. Swirl pan to distribute eggs and filling evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of frittata with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.


Once a few layers of egg have set, turn heat down to very low, cover (use a pizza pan if you don’t have a lid that will fit your skillet), and cook 10 to 15 minutes, shaking pan gently every once in a while and lifting up the frittata and tilting the pan to let egg run underneath. Frittata should be just about set, except for the top.


Meanwhile, preheat broiler. Uncover pan and place under broiler, not too closeto heat, for 1 to 3 minutes, watching very carefully to make sure top doesn’t burn (at most, it should brown in spots and puff under the broiler). Remove from heat, shake pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes and for up to 15.


Loosen edges with a wooden or plastic spatula. Carefully slide from pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature, or cold.


Serves 6 – 8 as an appetizer or 3 – 4 as a main dish.

Categories: Cauliflower, Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | Leave a comment

Pasta with Cauliflower & Sun-dried Tomatoes

Look at this cauliflower, it is beautiful! And it is huge, the size of two typical cauliflowers. This picture was taken after I had already broken off a bunch of florets to munch on. And, of course, it was locally grown and purchased at one  of my favorite road-side stands.


How to do such a beautiful cauliflower justice?  First, divide it in half. The first half was destined for my favorite cooking method, pan-searing.


As I have posted previously, pan-seared cauliflower goes very well with pasta. This time, I decided to add sun-dried tomatoes to the mix.


It was a good addition!



Pasta with Cauliflower & Sun-dried Tomatoes

1 lb pasta

3 tbs olive oil

1 medium cauliflower (or half of one huge locally-grown one)

6-8 sun-dried tomatoes in oil, chopped (from the garden)

Red pepper flakes – optional

Kosher salt

Parmigiano reggiano, grated


Slice the cauliflower about 1/2 inch thick and break into “florets”.IMG_1755

Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Drain and set aside.


Meanwhile, heat one tablespoon of olive oil in a large skillet (I prefer cast iron) over medium-high heat. Add the cauliflower in a single layer, you will need to do this in several batches.


Cook until well browned, then flip to cook the other side til browned. It will take between 2 and 4 minutes per side. Remove to a paper towel-lined plate and salt lightly.


Add the sun-dried tomatoes to the cauliflower.


Re-heat the pan over medium heat and mix together the pasta and cauliflower-tomatoes.  Add red pepper flakes if using and season to taste.


Serve with freshly grated Parmigiano reggiano, enjoy!


Serves 4.

Categories: Cauliflower, Kosher, Main Dish, Pasta, Recipe, Vegetarian | Tags: | 1 Comment

Cauliflower Pasta al Forno

Thanks to the return of the groundhog, my broccoli and cauliflower plants have been decimated.  So, I am back to buying them from local farmers.  It is so sad to see my plants with their top sections bitten off.  The groundhog, however, does not seem to like swiss chard or curly kale.  So those are still available for use.

A couple of years ago, I discovered pan searing cauliflower and all the wonderful things that does to the taste and texture of cauliflower. It is delicious alone and pairs beautifully with pasta.


Here it is paired with rigatoni, flavored with garlic, sage and lemon zest and then baked with cheese. The result is…


Both rich in flavors and comforting.

I used a good bit of crushed red pepper flakes, which added a great kick, but our 6 year old proclaimed it too spicy.  So, if you are cooking for anyone who does not like spice, dial back the pepper.

Cauliflower Pasta al Forno

Very slightly adapted from David Tanis’ Rigatoni and Cauliflower al Forno

1 pound rigatoni or other large pasta shape1 medium cauliflower, about 1 1/2 pounds (locally grown)

Extra-virgin olive oil

Salt and pepper

3 garlic cloves, minced (form the garden)

¼ teaspoon crushed red pepper flakes, or more to taste

3 tablespoons roughly chopped sage (from the garden)

½ teaspoon lemon zest

6 ounces coarsely grated or mozzarella

2 ounces finely grated Parmigiano Reggiano

½ cup panko bread crumbs

DirectionsCook the rigatoni in well-salted water according to package directions, but drain while still quite al dente.  Rinse pasta with cool water, then drain again and set aside.


Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.


Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. Add the garlic to the last batch of cauliflower after it is flipped.


Place in a large mixing bowl.  Season generously with salt and pepper. Add red pepper flakes, chopped sage, and lemon zest and stir to coat.


Add cooked rigatoni and cheese and toss.


Transfer mixture to a lightly oiled baking dish. Top with parmigiano reggiano, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)


Bake, uncovered, for about 20 minutes, until top is crisp and golden.


Serve and enjoy!


Serves 6.


Categories: Cauliflower, Kosher, Main Dish, Pasta, Recipe | Leave a comment

Roasted Cauliflower Melt

I had 8 cauliflower plants growing in my garden.  The operative word being “had”.  I went out one morning to find the tops eaten off of every one of them.  All that was left were the base leaves.  Incorrectly, I blamed the bunnies and tried to figure out how they were getting into the garden, there were no visible gaps in the fencing. We tightened up the fencing just to be sure. A few days ago, my husband came in and said, “it wasn’t the rabbits, it was the groundhog.”  How?  There were definitely not gaps big enough for a groundhog.  “It didn’t go through or under, it went over!”  He caught it in the act in the garden and it scurried off, up and over the fence.  Who knew? I guess they should be called climbing hogs, not ground hogs. Not sure how to defend agains it, other than to run out yelling at it any time I see it (or sending the dog to chase it back into the woods).


So, instead of making this with cauliflower from my garden, I bought some from the farm market. This sandwich is definitely a meal, a very tasty one. My 6 year old wouldn’t try it, he preferred regular grilled cheese, but my husband and I enjoyed it a lot. Cauliflower, pears, provolone, mustard, smoked paprika….yum! And with the ciabatta bread I was able to turn them into great paninis. Crisp outsides and soft, gooey inside…did I say yum yet?


Roasted Cauliflower Melt

Inspired and adapted from Jeff Mauro

1 head of cauliflower, cut into 1 inch thick steaks.

1/4 cup olive oil

1-2 tsp maple mustard (or dijon)

2 tsp smoked paprika

1/4 cup maple mustard

1 Tbsp stone ground mustard

1 Tbsp honey (local)

Provolone cheese, sliced (2 slices per sandwich, or more if you want)

1 pear, sliced

4 Ciabatta rolls


Heat oven to 450F.

In a small bowl, whisk together the olive oil, 1-2 tsp maple mustard, and smoked paprika.  Paint the cauliflower with the sauce, getting the sauce into all the nooks and crannies.  Place the cauliflower on a baking tray.


Roast for 10 minutes, flip and roast for another 10 minutes.  Remove from the oven.


While the cauliflower is roasting, mix together the two remaining mustards and the honey.


Slice the ciabatta rolls and spread the mustard mixture liberally on the bottom of each roll. Cover with one of he provolone slices and then cauliflower.


Top with the sliced pear and remaining provolone.


Melt some butter on a griddle or pan over medium heat.  Cook each sandwich, with a grill press or other weight on it.


Cook until the bottom is browned.  Flip and cook until the cheese is melted and the outside is browned.

Serve and enjoy!


Serves 4.

Categories: Cauliflower, Kosher, Main Dish, Recipe, Sandwich, Vegetarian | 1 Comment

Spice-Roasted Jerusalem Artichokes and Cauliflower

If you have been wondering what the picture in the header of the blog is, here is the post to answer the question… Jerusalem artichokes I dug out of the garden last week.


When I went out to the garden to check the plants, expecting that the crop would be a failure due to really soggy ground all winter.  To my surprise, I dug out 4 1/2 lbs of very dirty, but very nice tubers.


After some intense hose work, I had a tray of beautiful Jerusalem artichokes.


First dish…Anne Burrell’s Spice-Roasted Cauliflower and Jerusalem Artichokes, spiced with cumin and cayenne.



Totally delicious!

Spice-Roasted Jerusalem Artichokes and Cauliflower

By Anne Burrell

1 head cauliflower, cut into bite-size florets

1 pound Jerusalem artichokes, cut into 1-inch dice (from the garden)

Extra-virgin olive oil

Kosher salt

1 tablespoon cumin seeds, toasted and ground

1/2 teaspoon cayenne pepper

Finely chopped fresh chives, for sprinkling (I did not have any in the house)


Preheat the oven to 375 degrees F.

In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.


In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.


Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary.Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking.


Roast another 20 minutes, then stir and rotate again. Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren’t lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.


Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately. Enjoy!


Serves 2 – 4.

Categories: Cauliflower, Kosher, Recipe, Vegetarian | Tags: | 1 Comment

Orecchiette with Seared Cauliflower, Chicken and Greens

It is funny that some of my favorite dishes are created when I am trying to clean out either my refrigerator or my cabinet.  This time I needed space in my refrigerator to prepare for Thanksgiving.  What needed to go?  half a cauliflower, half a bag of baby greens, and some chicken fingers that Cam and I created a couple of nights ago.


IMG_8491.JPGAs I have said before, we love combining pan-seared cauliflower with pasta.  Cam selected orecchiette for tonight, and although I initially questioned my 5-year old’s pasta selection, the bite of the orecchiette was perfect for the combined textures of the cauliflower, chicken and greens.IMG_8496.JPGSo I was expecting the dish to be decent, a one-time combination that we would enjoy.  I am glad I decided to take pictures because what we got instead was a dish I will readily make again and again.

Orecchiette with Seared Cauliflower, Chicken and Greens

4 Tbsp olive oil, divided

3 cloves garlic, sliced (from the garden)

1/2 large cauliflower, sliced about 1/4″ thick (locally grown)

2 cups sliced chicken tenders (either leftovers or raw chicken (season to taste if using raw chicken))

5 oz baby greens

Kosher salt and freshly ground black pepper

8 oz orecchiette


Bring a large pot of salted water to boil.  Cook pasta according to package directions, set aside.

In a large skillet, heat 1 Tbsp oil over medium high heat.  Working in batches of an amount of cauliflower that will fit in 1 layer in the pan, cook the cauliflower and garlic on one side until the cauliflower is nicely browned (about 4 – 5 minutes).  Season with a little salt. Flip the cauliflower and garlic and cook on the other side until browned about another 3 minutes.  You may need to add more oil with each batch. Cooking time will vary with each successive batch. The smaller pieces of cauliflower will cook more quickly ad may require more stirring rather than 1 flip.IMG_8492.JPG

IMG_8493.JPGRemove to a large bowl.

Add 1 Tbsp oil to the skillet and cook the chicken until crisped (if using leftovers) or until cooked through if using raw chicken. Add to bowl.IMG_8494.JPGAdd 1 Tbsp oil to the skillet.  Add the greens and season with a little salt. Cook, tossing, until wilted, about 2 minutes.IMG_8495.JPGAdd the greens and the pasta to the bowl and toss well.  IMG_8496.JPGAdjust the seasoning if necessary, serve and enjoy!IMG_8499.JPGServes 4.










Categories: Cauliflower, Kale, Kosher, Main Dish, Pasta, Recipe, Spinach, Swiss Chard | Leave a comment

Roasted Fall Vegetables with Pumpkin Seed Oil


It was a night when I needed to make a relatively fast dinner, but had no idea what I wanted to make.  I stopped at one of the local farm markets and picked up a cauliflower; I decided I would do something with the cauliflower and some of the sweet potatoes from my garden.  When I got home I also found a nice russet potato in my bin (potatoes are one food I tend to buy with a specific purpose in mind and then totally forget about the purpose and the potato).  IMG_8434.JPGWith those three ingredients I opted for roasting them.  The key to making it quick was to chop everything very small, but not quite diced.IMG_8436.JPGI wanted to add a twist to the vegetables, so in addition to olive oil, I used a touch of pumpkin seed oil.  The finished vegetables could be used as a side dish with various meats, but we ate them topped with fried eggs.  I LOVE roasted vegetables with eggs – fried, poached, in an omelet.  THe combinations just doesn’t seem to go wrong.IMG_8442.JPG

Roasted Fall Vegetables with Pumpkin Seed Oil

1/2 large cauliflower (locally grown)

1 medium potato

3 medium sweet potatoes (from the garden)

1 – 2 Tbsp olive oil

1 tsp pumpkin seed oil

Sea salt & freshly ground black pepper


Heat oven to 400F.

Cut all the vegetables into small pieces, just a bit larger than diced.IMG_8436.JPGPlace in a large bowl and toss with the two oils, salt and pepper to taste. Spread in single layers onto two baking sheets.IMG_8438.JPG

IMG_8437.JPG Cook for 20 minutes, then stir the vegetables, flipping them over. Cook for another 15 minutes and check for doneness – they should be nicely browned.  If they are not ready, stir again and cook another 5 – 10 minutes.IMG_8441.JPG Remove from oven and serve. Enjoy!IMG_8443.JPGServes 2 as a main dish with eggs or 4 as a side dish.


Categories: Cauliflower, Kosher, Main Dish, Recipe, Sweet Potatoes, Vegetarian | Tags: | Leave a comment

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