Cauliflower Festival Winning Recipes

Cauliflower Pot Pie

1st Place – Jean-Paul Biasutto -Summerfield’s Restaurant

INGREDIENTS

2 large Cauliflowers – use florettes only
3 tsp. salt
1 qt. milk
8 oz. butter
8 oz. flour
10 oz. shredded swiss cheese
3 oz. grated parmesan cheese
1/2 tsp. grated nutmeg
1 tsp. white pepper
10 oz. baked Virginia ham or proscuito (optional)

INSTRUCTIONS

Cook the cauliflower in boiling water 7-15 minutes until tender.  Drain and place in ice water.

In a saucepan, melt butter and flour until blended. Add milk gradually, cook slowly until thickened.  Add the cheeses, nutmeg, salt, pepper, ham and the cooked, dry patted cauliflower florettes.

Pour the mixture into a baking dish (12 X 8 Pyrex). Preheat your oven at 350 degrees.  Cover the baking dish with a sheet of puff pastry dough and brush it with an egg wash.  In the center, cut a 1/2 inch hole. Bake the Cauliflower Pot Pie at 350 degrees for 20-25 minutes or until the dough is golden brown.  Let stand for 5-10 minutes before serving.

This recipe is a great vegetarian dish (omit ham) served with a tossed salad.  Bon Appetit.

2nd Place – Mary Todd – Mary’s Cooking Again

INGREDIENTS

1 large head cauliflower
1/2 red pepper
1/2 green pepper
1 red onion
1/4 cup white vinegar
2 tablespoons fresh ginger
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon ground cloves
1 1/2 cups sugar

INSTRUCTIONS

Dice cauliflower, red pepper, green pepper and red onion into small pieces.  Place all ingredients into a microwave safe bowl.  Microwave until the cauliflower is soft (about 15 minutes).  Note:  Do not cook on stovetop — use of microwave preserves the colors of the ingredients.

3rd Prize – Jean-Paul Biasutto – Summerfield’s RestaurantINGREDIENTS

Cauliflower Preparation:
1 large head Cauliflower
1/4 teaspoon Saffron
1 tablespoon Salt

Core cauliflower head keeping florets whole.  In a large pot, put florets and add enough water to barely cover.  Add salt and saffron and bring to a boil then turn down to simmer and cover.  Simmer 10-12 minutes turning florets for consistent color. Strain and chill.

Herb Goat Cheese Preparation:
8 oz. goat cheese
8 oz. cream cheese
2 tablespoon finely minced fresh rosemary
1/2 teaspoon finely minced thyme
salt and pepper to taste

Bring goat cheese and cream cheese to room temperature.  Mix all ingredients together thoroughly.  When ready to use, make sure it is at room temperature.

Continued in adjecent column….

Roasted Red Pepper Coulis Preparation:
3 roasted red peppers
1 tablespoon garlic
2 tablespoons cider vinegar
1 teaspoon sugar
6 tablespoons olive oil
salt and pepper to taste
Mix on high in blender.

Assembly:

In a 3 X 3 inch round mold, place a floret cut crosswise to fill bottom of mold.  On top place 3 tablespoons chilled Red Onion Confit mixture. On top of that, place 2-3 tablespoons of the Herb Goat Cheese mixture (should be at room temperature).  Cut 1 floret in half through stem and place on top, pressing down to insure flat side up.  Chill 1-2 hours.  Before serving let stand 1 hour to bring to room temperature.  Place taurine on plate and carefully press down and lift mold. Garnish with Red Pepper Coulis and Balsamic Reduction.

Cauliflower, Ham & Cheese Drop Biscuits

1st Place – Marilyn Pitetti, Margaretville

INGREDIENTS

2 cups baking mix
2/3 cup milk
2 cups cauliflower flowerets
1 cup diced ham
1/2 cup diced sharp cheddar cheese
1/8 cup chopped onion
1/2 teaspoon oregano
Cayenne pepper
Ground Annatto Achiote Molido

Sprinkle flowerets with cayenne pepper. Steam cauliflower till flowerets break apart easily. Cool cauliflower.

Sprinkle ground Annatto Achiote Molido on dices ham. Fry ham and onion till lightly brown. Cool mixture.

Mix baking mix with milk to form soft dough. Fold in cauliflower, ham and cheese.

Drop spoonful of mixture on to an ungreased baking sheet. Bake in oven for 10 to 12 minutes at 450 degrees.

INGREDIENTS

Filling Preparation:
1 head cauliflower
2 medium potatoes
1/2 cup green peas
1/2 inch ginger
salt to taste
1 green chili
Pinch of turmeric

Cut cauliflower florets into small pieces.  Cut potatoes into small pieces.  Cook potatoes and cauliflower on medium heat until tender.  Add salt, ginger, green chili, peas, and turmeric.  Put filling aside.

Dough preparation:
1 cup all purpose flour
2 tablespoons ghee (heated butter)
Pinch of salt
1/2 cup water

Take a medium sized bowl and mix all the ingredients. Make the dough by kneading it at a medium consistency.  Divide dough into 12 equal pieces.  Roll each piece into 6 inch diameter circles.  Put 2 tablespoons of filling in it.  Seal it to make a semi circle. Borders can be molded to secure the filling. Deep fry each “Ghughara” at medium heat. Relish with tomato ketchup or mustard sauce.

Mr. Veggie and Dip

3rd Place – Shania Bosley, New Kingston

INGREDIENTS

1 small or medium pumpkin
2 heads of cauliflower
pieces of carrot cut up
grape tomatoes (eyes)
zucchini for legs
toothpicks (box, also for serving) dressing for dip

“Just have fun putting it together”.  Put dip in container inside hollowed out pumpkin. Decorate pumpkin.

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………………….

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.

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.

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.

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.

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.

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.