Creamy Cauliflower Soup

Perfect for fall and winter to warm your belly on those cool, crisp nights.
1 large head cauliflower, broken into florets
3-4 medium potatoes, cubed
3 carrots, chopped
1 large onion
4+ cloves garlic
2+ teaspoons dill seed
1 teaspoon caraway seeds
salt and pepper to taste
about 1 cup milk
2 cups grated cheddar (the sharper the better)

 1. In a soup pot, sauté in olive oil all the veggies and spices starting with onion and garlic. Cook for about 5 minutes.
2. Simmer veggies in just enough water to cover them. Cook until soft.
3. Purée veggies until smooth. Return to soup pot and add milk and cheese. Stir well and simmer for 5-10 minutes more.



Shepard's Pie

Possibly the best use for leftover mashed potatoes and the odds and ends of the previous week’s CSA box. The ingredients can vary based on the season and your mood.
2 cups mashed potatoes
1 onion-chopped
3 cloves garlic-chopped
1 bay leaf
¾ cup chopped fresh tomatoes or ¼ cup tomato paste and ½ cup water
1 tsp salt
Any or all the following:
green beans
corn kernels
summer squash
Preheat oven to 350.
Prep and chop all veggies.
Sauté veggies in olive or canola oil starting with onions and garlic and adding ingredients with longer cooking times first, salting each addition lightly.
Add tomatoes, cover and simmer for 15 minutes.
Pour veggies in a 9×13 baking dish.
Spread potatoes over the top and sprinkle paprika over the top.
Bake for 25 minutes or until the potatoes are piping hot.



Cauliflower & Broccoli Gratin

From The Big Book of Potluck

2 cups cauliflower florets
2 cups broccoli florets
2 TBLS better
2 TBLS flour
1 cup milk
1/2 tsp salt
Freshly ground pepper
3/4 cup grated Cheddar cheese
2 TBLS dry white wine
1/2 cup coarse dry bread crumbs
Freshly grated Parmesan cheese for sprinkling on top

1. Steam the cauliflower and broccoli until just tender. (Start with the cauliflower, then add the broccoli a few minutes later.)
2. Cool veggies under cold water and drain.
3. Put veggies in a gratin dish or casserole lightly coated with butter or oil and set aside.
4. In a saucepan, over medium heat, melt butter. Add flour and stir until bubbly. Add milk, salt, and pepper to taste and stir until thickened.
5. Add Cheddar cheese and stir until the cheese is melted.
6. Stir in wine and mix well.
7. Pour sauce over vegetables.
8. Sprinkle with bread crumbs and Parmesan cheese.
9. Bake uncovered, until bubbly, about 25 minutes.

Roasted Sriracha Cauliflower with Peanut Sauce

I got this recipe from the Thug Kitchen Cookbook whose title I will not type due to some unsavory language. Thug Kitchen cookbooks and blog posts are hilarious, and delicious. They swear a lot, so if you are not bothered by that, then check them out. I personally find them very witty and funny.

2 lbs cauliflower
1/2 cup flour (any kind will do)
1/2 cup water

2 tsp oil
1/2 to 2/3 cup Sriracha or similar style hot sauce
1/4 cup rice vinegar
1/2 tsp soy sauce or tamari

1/4 cup warm water
1/4 cup plus 2 TBSP creamy peanut butter
2 TBSP rice vinegar
2 TBSP lime juice
2 tsp minced fresh ginger
1 tsp soy sauce or tamari
1 tsp maple syrup
1 cucumber cut into finger-long sticks

1. Turn oven to 450 degrees. Lightly oil a rimmed baking sheet and chop cauliflower in thumb sized florets.
2. Whisk together flour and water in a big bowl until all the lumps are gone. Toss in the cauliflower and mix thoroughly. Spread cauliflower onto baking sheet and bake for 15 minutes, stirring once half way through.
3. Make the hot sauce by blending everything in a food processor or whisking by hand. Gently heat in a sauce pan. Turn off when hot, but not boiling.
4. Make the peanut sauce by first combining the peanut butter and warm water, then add everything else. Whisk until smooth.
5. When the cauli has cooked for 15 minutes, dump it in a bowl, pour in hot sauce mix, and stir to coat. Pour back onto baking sheet and bake for another 3-5 minutes.
6. Serve hot or room temperature and dip in peanut sauce.