Summer Squash and Cauliflower Gratin

The zucchini are beginning to overwhelm us! Thankfully this recipe makes quick use of the summertime abundance. In a pinch, this gratin can sub for the more common potato variety. It's not quite the same...it lacks that smooth velvety texture of its starchy cousin. But I trust this dish will be just as welcome.

The leftovers were equally welcome at breakfast, topped with a poached egg.

adapted from Relishing It

serves 6

The Ingredients:
1 1/4 pounds zucchini or summer squash (2-3 medium), coarsely grated
1 medium head cauliflower
2 Tbsp olive oil
1 yellow onion, chopped
2 Tbsp butter
2-3 garlic cloves, minced
2 Tbsp all-purpose flour
1/2 cup milk
1/4 cup heavy cream
2/3 cup grated Parmesan, divided
1 Tbsp fresh rosemary, finely chopped
3 Tbsp fresh parsley, finely chopped

The Process:
Sprinkle the grated squash with a generous pinch of salt. Transfer to a cheesecloth lined colander to drain. Set aside for 15-20 minutes.

Preheat the oven to 375 degrees F

Cut the cauliflower into florets. Working in batches, add to a food processor and pulse until the cauliflower resembles coarse pebbles. Set aside.

Heat the oil in a large skillet set over medium high heat. Add the onions and sautee until fragrant and tender, 4-5 minutes. Add the garlic and sautee and additional 1-2 minutes. Add the chopped cauliflower. Gather up the zucchini in the cheesecloth, forming a bundle. Wring out as much liquid as possible. Add the zucchini to the skillet. Cook the vegetables for 7-8 minutes, or until slightly tender.

Meanwhile, melt the butter in a medium saucepan over medium heat. Stir in the flour, making a thick paste. Allow to cook 1-2 minutes. Add the milk and cream, whisking until no lumps remain. Stir in half of the Parmesan, the rosemary and parsley. Season with salt and pepper. Reduce heat and simmer 2-3 minutes or until slightly thickened.

Layer the vegetable mixture into a lightly oiled 9 x 13 baking dish. Pour the cream mixture over the top. Bake, uncovered, for 20 minutes. Top with remaining Parmesan and bake an additional 10-15 minutes, or until the cheese has melted and is beginning to brown.

Serve hot.

Oven Roasted Cumin Cauliflower

Poor cauliflower...overlooked among the crudites and asked to parade around as something it is mot whenever someone feels the need to cut the carbs, but NEEDS mashed potatoes.  One day, you will have your moment of glory.  But rest assured, you will always be a staple in my produce stash.  This has become my go-to method for enticing others to enjoy this under-appreciated brassicaceae. 

The recipe is my own

Should serve 3-4, we're lucky if it serves 2

 The Ingredients:
1 head of cauliflower, trimmed and cut into bite sized pieces
1-2 Tbsp olive oil
2 tsp ground cumin
5-6 kalamata olives, minced

The Process:
Preheat the oven to 400

In a large bowl or zip top bag, combine all of the ingredients and toss to coat.  Layer the cauliflower in a 9x13 baking dish.  Roast for 35-40 minutes or until the cauliflower is tender and begininng to brown.

Dig in immediately.

Roasted Garlic and Cauliflower Soup

A few days back I ordered what sounded like a wonderful idea at the time.  A cauliflower chowder.  I envisioned a rich, creamy broth studded with tender cauliflower florets.  What I received was heavy on the salt, more cheesy than creamy, and light on any cauliflower flavor.  

I thought I could do better.  But a cream of or cheesy cauliflower soup didn't seem quite right for our warmer spring weather.  I wanted the rich cauliflower flavors, and a creamy texture, without the heavy dairy.  Thus this recipe was born.

And yes, that is a whole head of garlic listed...

the recipe is my own

Serves 8-10

The Ingredients:
1 head of cauliflower, cut into small florets
1 head of garlic, cloves separated and peeled
4 Tbsp olive oil, divided
1 onion, chopped
6 cups vegetable stock
2 bay leaves
1 tsp salt
1/2 tsp ground pepper
1/2 tsp thyme
1/2 tsp chili powder


The Process:
Preheat the oven to 400.

Lightly oil a large baking dish.  Arrange the cauliflower and garlic clove in the baking dish, creating an even layer.  Drizzle with 2 Tbsp olive oil and toss to coat.  Bake uncovered for 35-40 minutes, or until the cauliflower is tender and beginning to brown.

In a large stock pot over medium high heat, heat the remaining oil and add the onion.  Saute until the onion is tender, about 5-7 minutes.   Add the stock, roasted cauliflower and garlic, and spices.  Bring the soup to a boil.  Reduce heat to low, cover and simmer for about 45 minutes or until the garlic and cauliflower are butter soft.

Remove bay leaves.  Using an immersion blender, or food processor blend the mixture until smooth.

Serve warm, garnished with a cauliflower floret.


The Review:
As I sampled the soup throughout the process I became slightly distraught.  The lovely light cauliflower flavor was there...wonderfully caramelized.  But the garlic?  Where had all of that garlic gone?  The a tad on the bland side.  Thus went in the salt, chili powder, thyme...

And it seemed a little thin...not quite as creamy as I envisioned.  In retrospect I probably used more broth than necessary.  This did make a TON more soup than I was anticipating.  But I have envisioned a remedy for that next time around...whirl up some cannellini beans along with the cauliflower for some added thickness without too much flavor.

But the soup was a hit nonetheless.  The garlic made a much more pronounced appearance a day or two later after the soup had rested in the fridge.  When not quite pipping hot all of the nuances of flavor came forward.  Including the heavenly roasted garlic.

Oven-Roasted Broccoli and Cauliflower

Sometimes you just need to try out something other than frozen veggies, warmed over on the stove top--

The recipe is my own

Serves 2-3

The Ingredients:
1/2 medium head of cauliflower, cut into florets
1 stalk of broccoli, cut into florets
1/2 red pepper, sliced
1/2 onion, sliced
1 Tbsp olive oil
2 Tbsp fresh orange juice
1/2 tsp oregano
1/4 tsp cumin
salt and pepper to taste

The Process:
Preheat the oven to 450.

Combine the cauliflower, broccoli, red pepper and onion in a 4 qt baking dish. In a small bowl, whisk together the olive oil, orange juice, oregano and cumin. Drizzle over vegetables and toss to coat. Sprinkle with salt and pepper to taste.

Bake uncovered for 30-40 minutes or until vegetables are tender and begin to brown on top, stirring once.
The Review:
We'll be having something similar again.