1. Preheat oven to 400 F. Cut tops off artichoke leaves and peel back leaves to reveal the purple “choke” inside – use a grapefruit spoon (or other sharp spoon with ridges) to carefully scrape out and remove.
2. Meanwhile, brown ground beef for 4-5 minutes over medium-high heat in a large skillet. Add garlic, red onion and red pepper, sautéing for 2-3 minutes until tender.
3. Cut cauliflower into small florets. Using a food processor, pulse cauliflower into a rice-like texture. Add to skillet with ground beef mixture and remove from heat. Set aside.
4. Add ground beef mixture to stuff each artichoke, drizzling with olive oil and then topping with parmesan cheese. Bake in the oven for 25 minutes.
5. Remove from oven and sprinkle with pomegranate seeds and parsley. Serve immediately and enjoy!
1. Using a food processor, finely chop the garlic. Add cilantro, olive oil, vinegar, salt, and cayenne pepper, and pulse until the cilantro is finely chopped. Transfer to a small glass bowl, stir in the red onion and set aside. This can be made the day before.
2. Preheat the oven to 350°F with a rack placed in the center of the oven.
3. Remove the tough leaves from the base of the cauliflower and discard; you can leave the tender leaves in place. Trim the stem to create a stable base for the cauliflower. Turn the cauliflower on the flat base, floret side up. Slice the cauliflower in half, straight through the stem, then working from the center cut, slice a 1 1/2- inch thick steak from each half. Reserve the extra trimmed florets for another recipe. Repeat with other cauliflower head.
4. Brush the steaks on each side with olive oil, and season with salt, pepper, and paprika.
5. Preheat a large skillet over medium-high heat. Add about a tablespoon of olive oil to the pan, and add the cauliflower steaks. Cook for about 4 minutes, or until the steaks are turning a golden brown. Flip the cauliflower and transfer the skillet to the oven and roast for about 12-15 minutes, or until the stems are tender when you insert a sharp paring knife.
6. To serve, place a bed of broccoli rabe on each plate, top with cauliflower steak, and drizzle with chimichurri sauce and a touch more olive oil. Serve with a lemon wedge and additional chimichurri.
2. Bring a large pot of salted water to boil. Add the lasagna noodles and cook until al dente.
3. In a large frying pan, heat the olive oil on medium heat. Add the onions and fry until translucent. Add the chopped cauliflower and fry until lightly browned. Add the broccoli rabe and fry until tender. Set to the side.
4. In a large bowl combine the cottage cheese, egg, salt, and pepper. Add 1 ½ cups of mozzarella and the Parmesan cheese to the cottage cheese mixture and combine.
5. Spread ¼ cup of tomato sauce on the bottom of a 9 x 13-inch lasagna pan.
6. On a baking sheet, arrange 6 lasagna noodles. Spread 2 tbsp of the cottage cheese mixture down the center of each lasagna noodle, followed by ¼ cup of the cauliflower and broccoli rabe, followed by a tbsp of tomato sauce. Roll up each lasagna noodles and place them into the lasagna pan, seam side down. Fill and roll the remaining 6 lasagna noodles and place them into the lasagna dish.
7. Cover the lasagna roll ups with the remaining tomato sauce and sprinkle with the remaining ½ cup of mozzarella cheese.
8. Place the lasagna dish into the oven and bake for 35 minutes.
9. Remove from the oven and garnish with chopped basil.
1. Position the oven racks in the upper and lower thirds of the oven, and pre-heat to 400°F. Line two baking sheets with parchment paper and set aside.
2. Add trimmed broccoli rabe to one of the parchment-lined baking sheets. Drizzle 1 Tbsp of olive oil over the top of the rabe. Use your hands to lightly massage/evenly coat the rabe in olive oil. Add a few sprinkles of sea salt over the top of the rabe.
3. Cube the Yukon gold potatoes. Add the potatoes and cauliflower florets to the other parchment-lined baking sheet. Drizzle 1 Tbsp of olive oil over the top. Use your hands to evenly coat. Sprinkle with a few pinches of sea salt.
4. Place the broccoli rabe on the upper oven rack and roast for 10 minutes (the rabe should be lightly charred). Remove the rabe from the oven and allow it to cool on a wire cooling rack.
5. Simultaneously roast the potatoes and cauliflower. Place the potato/cauliflower-baking sheet on the lower oven rack. Roast for 10 minutes. Rotate the pan and move it to the upper baking rack (once the broccoli rabe has been removed). Roast for an additional 20 minutes (for a total of 30 minutes). Remove the baking sheet from the oven and allow the vegetables to cool to room temperature on a wire cooling rack.
6. While the rabe, potatoes and cauliflower are cooling, heat 1 tbsp of olive oil in a Dutch oven or medium-sized stockpot. Over medium heat, sauté the shallot and garlic until the shallot is translucent and the garlic is lightly brown. Add the carrots, leeks, salt and pepper. Sauté for 2-3 minutes more, turning down the heat when necessary and/or adding a touch more olive oil as needed. (If you have a vegan-friendly white wine handy, you can also use that to deglaze the Dutch oven as desired.)
7. Add the roasted potatoes, cauliflower and all-purpose-flour to the pot. Coat the sautéed and roasted vegetables in the flour. Add the vegetable broth and thyme sprigs, and bring the soup to a low boil. Pour in the almond milk and bring to a low boil once more. Reduce the heat to medium-low and allow the soup to simmer for 20 minutes, half-covered, stirring frequently.
8. While the soup is simmering roughly chop the roasted broccoli rabe. After 20 minutes, remove the soup from the heat, carefully remove the thyme springs and add in the roasted broccoli rabe. Stir to combine and season the soup with salt to taste.
9. Ladle the soup into bowls, top with fresh thyme, broccoli rabe leaves and croutons as desired. Enjoy!
Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more
1. Start with roasting your cauliflower and radishes. Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Place cauliflower and radishes on the lined baking sheet and toss with olive oil, pinch of salt and pepper. Place the baking sheet in the middle rack of the oven and roast for 20 minutes. Set aside when ready.
2. While your veggies are in the oven, cook the broccoli rabe. Trim the stems. Place about 4 cups of water in a saucepan and bring to a boil. Add broccoli rabe to the boiling water and cook for exactly 1 minute. When ready, transfer the broccoli rabe into a bowl of ice water for another minute. Remove the broccoli rabe from the ice water and set aside. Mix crab meat and chili sauce in a small bowl and set aside for topping.
3. Finally, cook your ravioli. Add 4-6 cups of water in a saucepan and sprinkle a dash of salt. Bring to a boil over medium heat and add ravioli. Boil for exactly 5 minutes, but be sure not to overcook it so that the ravioli does not open up. Strain cooked ravioli and transfer to a large bowl. You will need this bowl to mix in all your ingredients.
4. Add roasted cauliflower and radishes, broccoli rabe and crab meat to the ravioli bowl. Toss with dressing and transfer to a serving plate. Top with light feta cheese. Enjoy!
Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more
1. Preheat oven to 425 F. Line a baking sheet with parchment paper. Drain can of chickpeas and toss with 1 Tbsp olive oil, chili powder and garlic powder in a large bowl. Add to baking sheet and roast for 20 minutes until chickpeas are slightly crispy.
2. Meanwhile, prepare veggies and toss with remaining tbsp of olive oil and season with salt and pepper. Add to a parchment-lined baking sheet and roast in the oven for 20 minutes.
3. While everything is roasting, cook quinoa according to package directions and blend all ingredients for cilantro tahini dressing in a food processor.
4. Add all ingredients to deep bowls and drizzle with dressing. Serve and enjoy!
Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more
1. Preheat oven to 375 F. In a small bowl, mix all ingredients for salmon marinade together. Marinate salmon fillets in a large plastic bag for 10-15 minutes.
2. Meanwhile, prepare veggies. Add cauliflower florets to a food processor and pulse until fine and resembling rice.
3. Add olive oil to a large frying pan over med-high heat. Add cauliflower rice and saute for 15 minutes. Meanwhile, add salmon, broccoli rabe and red pepper to a parchment-lined baking sheet. Bake in the oven for 10-12 minutes until salmon is fully cooked.
4. Add cauliflower rice and romaine to large pasta bowls, then top with broccoli rabe, red pepper and salmon. Add sliced avocado to each bowl. Garnish with sesame seeds, chopped cilantro and lime wedges. Serve and enjoy!
A surprising smokiness make this delicious soup sparkle.
Ingredients:
1 head Andy Boy Cauliflower, cut in florets
5 C chicken stock
1/4 C finely chopped celery
1/4 C flour
1 small bunch green onions, sliced
1/2 C uncooked rice
1 C milk or half and half
1 C pancetta, diced and cooked until crispy
salt and freshly ground black pepper
Snipped watercress or parsley
Directions:
Put cauliflower, stock, rice and celery into a large saucepan. Bring to a boil, simmer until cauliflower is crisp but tender and rice is cooked (about 10 minutes).
Gradually add milk to flour, blending until smooth; stir into soup. Keep simmering, stirring constantly until thickened.
Season to taste. Sprinkle each serving with pancetta, green onion, watercress or parsley.
Can we dare say the words “Fake It?” Nobody will know they’re actually eating cauliflower, unless you tell them this luscious scoop is anything other than your secret mashed potatoes. A brilliant disguise!
Ingredients:
1 large head Andy Boy Cauliflower, cored and cut into 1-inch florets
Salt
2 T whipping cream
2 T unsalted butter
2 T freshly grated Parmesan cheese
2 T goat cheese
Directions:
Cook the cauliflower over medium heat in a large pot of lightly salted water until completely tender, 25-30 minutes. Drain the cauliflower into a colander. With a bowl or small plate, press on the cauliflower to remove all the water. Toss the cauliflower and continue pressing. This step is very important to the texture of the dish.
Transfer the cauliflower to a food processor. Add the cream and puree until smooth. If you like a crunchier texture, mash by hand, adding the cream after the cauliflower is mashed. Return to the pot.
When you are ready to serve the puree, heat over low heat, stirring constantly. Add the butter, parmesan and goat cheese. Stir until incorporated and season with salt if necessary. It will look and taste like the best ever mashed potatoes. Serve immediately.
Beautiful pale colors make this a great choice for a lunch after softball practice. Serve it on top of a bed of Andy Boy Romaine Hearts and accent with slices of foccacia.
Ingredients:
1 head Andy Boy cauliflower, cut in small florets
1 lb shrimp-cooked, peeled, de-veined and chilled
1 C chopped green onions
3 hard-boiled eggs
1 C mayonnaise
3/4 C creamy Italian-style salad dressing
3/4 C sliced black olives
1 T minced pimento
Directions:
Chop the hard-boiled eggs.
Mix mayonnaise and salad dressing together in a small bowl.
In a large bowl, mix Andy Boy cauliflower, shrimp, green onions, chopped eggs, olives and pimentos. Stir in dressing mixture, and toss to coat. Refrigerate. Serve chilled.
They really knew what to do with Cauliflower in the old country. The very essence of Italian olives, capers and crushed anchovies will make you want to book the next flight over. This is a great dish to bring to a potluck or to accompany your favorite grilled meats.
Ingredients:
1 head Andy Boy cauliflower
2 T salt for cooking cauliflower
1 C pitted Italian black olives
2 T capers drained
1 garlic clove crushed to a paste
8 anchovy filets chopped
1 small bunch Italian parsley
1 C extra virgin olive oil
2 T fresh lemon juice
Salt and freshly ground black pepper
Directions:
Prepare the sauce combining the olives and the capers and chop them together, transfer to a bowl, add the garlic along with the anchovies and chopped parsley. Stir in the olive oil and the lemon juice and season with pepper, taste for salt before adding some more.
Bring 3 quarts of water with the 2 tablespoons of salt to a boil in a large pot. Cut the Andy Boy cauliflower head into small florets and boil them for 5 minutes, drain but don’t rinse.
Put the florets back in the empty pot and over high heat, toss them to dry out.
Transfer to a salad bowl and toss with the sauce. Let cool and serve at room temperature.
Splashes of bright peppers contrast beautifully in this simple but tasty salad.
Ingredients:
1 large head Andy Boy cauliflower
1/2 lb spinach
6 T vegetable oil
3 T white wine vinegar
1 large garlic clove, crushed
1/2 t ground ginger
1/2 t dry mustard
1/2 t salt
1/2 t dried basil
1/4 t freshly ground black pepper
2 T diced colored peppers
1/2 C slivered almonds
Directions:
Rinse and drain Andy Boy Cauliflower and cut into small florets.
Wash and trim spinach. Stack leaves and slice crosswise into 1/4 inch strips.
Place in a salad bowl along with cauliflower. Cover and refrigerate until serving time.
In a jar, combine oil, vinegar, garlic, ginger, salt, mustard, basil and black pepper. Shake to blend well.
Just before serving, pour dressing over vegetables; add almonds and mix gently, but thoroughly. Top with diced peppers and serve with baguette croutons.
Puccini is playing in the background as you whip up this easy and fun dish. A glass of chianti and an Andy Boy Romaine Hearts Salad make for a yummy dinner.
Ingredients:
1 T salt
1 lb. penne pasta
1 lb. Andy Boy cauliflower, leaves and stems trimmed
Vinaigrette
2/3 C Greek olives, pitted and sliced
1/4 C capers, drained and chopped
3/4 C lemon juice
2 cloves garlic, crushed
1 t dried oregano
Directions:
Mix all vinaigrette ingredients and set aside.
Fill a large pot with salted water and bring to a boil. Add pasta; cook until nearly al dente. Add Andy Boy cauliflower and cook another 2-3 minutes until pasta and vegetables are just tender.
Drain pasta and vegetables and place in a shallow serving bowl. Pour vinaigrette over pasta and toss well.
We think this is a guy’s kinda dish after they’ve gotten done with raking leaves or playing some touch football on an autumn’s day.
Ingredients:
1 C beer
3 C rye bread cubed
1 head Andy Boy cauliflower, cut in florets
2 T butter
1 t caraway seeds
3 C sharp cheddar cheese, grated
1/2 lb kielbasa sausage, sliced
4 eggs
1 t dry mustard
1/2 t ground coriander seed
1 t fresh ground pepper
Directions:
At least an hour before cooking, pour the beer in a shallow bowl to sit until it becomes flat.
Dry the bread cubes on a baking sheet in a 300 degree oven until they are crisp but not browned, probably about 15-20 minutes.
Saute the cauliflower in the butter with the caraway seeds until just barely tender.
Heat kielbasa in pan, until thoroughly warmed. Drain excess fat.
Combine the kielbasa, bread cubes and cauliflower and half of the cheese. Spread the mixture into a buttered 2 quart casserole dish.
Mix the eggs, mustard, coriander and black pepper in a blender or by hand with the flat beer and pour the mustard mix over the bread and cauliflower. Cover with the rest of the cheese and bake at 350F for 30-35 minutes until puffed and golden.
