It's much better than dried, and doesn't take a long time. Try it!
Course: Main Course, Pasta
Servings: 4
Equipment
food processor optional
pasta machine optional
Ingredients
1cupall-purpose flour
1cupsemolina flour
1/2cupwater
Instructions
Mix the flours together and stir in the water until the dough is holding together in a fairly stiff clump. I use a food processor for this step but it's not essential.
Knead the dough for about 5 minutes to develop the gluten. If the dough is crumbly, add a little water. If it's wet, add a little flour.
Wrap the dough and let it rest for an hour. Resting is important. You can also refrigerate it overnight. Or freeze.
Cut off one-third of the dough. Rewrap the remaining. Roll the dough out as thin as possible. Use flour if it sticks. Or, use a pasta machine to roll the dough, following machine directions.
Cut the dough into desired noodle shape. You can use a pasta machine, or mixer attachment, or knife.
Drop into boiling salted water for 2 minutes. The noodles will float to the top when they are done.
Cauliflower is enjoying a hip makeover from a boring side dish into “wings,” “steaks,” and “rice.” New fans have discovered its mild flavor, “meatiness,” and versatility. It’s being used a gluten-free substitute for bread and pasta and is popular in low-carb diets.
The growing popularity of cauliflower makes nutritionists happy, because the health-promoting power of cruciferous vegetables like cauliflower is extraordinary. The Brassica family of veggies—Brussels sprouts, broccoli, cabbage—contains compounds that turn into sulforaphane, a powerful cancer-fighting phytonutrient. Cauliflower is also full of disease-fighting nutrients that have been studied for their ability to fight off germs, to help with blood clotting, and regulate calcium balance. Its antioxidants support a healthy immune response. Its prebiotic fiber helps to feed the good gut bacteria in your digestive tract.
White varieties remain pale because they are covered by their leaves as they grow. Green varieties are actually a broccoli-cauliflower hybrid that is crunchier and nuttier. The orange variety has more beta-carotene, is sweeter and creamier—look for it on the shelves around Halloween! Purple varieties come in a range of beautiful hues. Any of these can be used where you would use white cauliflower.
In cooking, cauliflower is incredibly versatile. The maximum health benefit comes from eating it raw, for example, as florets dipped into hummus. But it can be prepared in any number of ways. Cut into florets and roast it with onions, carrots, turnips, peppers—whatever you have in the veggie drawer. It makes wonderful pureed soups. I boil it with potatoes and mash them together for a healthier, more flavorful side dish. If I want to get a little fancy, I’ll roast a cauliflower “steak” (a thick slice) that’s been seasoned with Cajun spices and top it with a creamy avocado sauce and some toasted pepitas.
Next time you have the gang over, serve a batch of Buffalo Cauliflower with Tofu Ranch dip. It will be the star of the party.
Buffalo cauliflower is spicy and crisp, cooled with the tofu ranch. Perfect game-day food.
Course: Appetizer, Side Dish, Snack
Cuisine: Vegan
Keyword: no-oil, plant-based, vegan
Servings: 4
Equipment
blender or food processor
Ingredients
Cauliflower
1small head cauliflower
3/4cupflourall-purpose or gluten-free
3/4cupunsweetened plant milk
1/4cupwater
1/4tspsalt
2tspgarlic powder
2tsppaprika
1/2cupFrank's Red Hot Buffalo Wings Sauce
1tspmaple syrup
1cuppanko bread crumbsvegan
Tofu Ranch
6ozsilken tofu
juice of 1/2 lemon
1clovegarlic
2Tbsapple cider vinegar
1/2tsponion powder
1/2tspmustard powder
1/4cupwater
2tspdried dill
1tspdried parsley
Instructions
Cauliflower
Preheat the oven to 425°F. Line a baking sheet with parchment paper or silpat.
Cut the cauliflower into one-bite-sized florets.
In a large bowl, make a batter by combining the flour, plant-based milk, water, garlic powder, paprika, salt, maple syrup, and Frank’s sauce. Stir until well combined.
Dip the florets into the batter, so they're completely coated.
Roll them in the panko breadcrumbs.
Lay the cauliflower florets on the baking sheet, not touching. Bake for 30 minutes.
Tofu Ranch
To make the creamy tofu ranch, add all ingredients from the tofu to the water (everything except for the dill and parsley) to a food processor or high-speed blender. Blend until smooth and creamy.
Add the dill and parsley. Blend for 30–60 seconds until they are mixed into the creamy ranch dressing, but not completely blended, or you’ll have a green ranch!
Taste for additional seasoning (lemon for more tartness, dill for more herb flavor, etc.). For a thinner consistency, add more water, 1–2 tablespoons at a time.
Refrigerate to let flavors develop. Serve the cooling ranch with the spicy cauliflower.
Course: Main Course, Sauces and dressings, Side Dish
Cuisine: Vegan
Servings: 0
Equipment
food processor (for the mousse)
Ingredients
Cauliflower Steak
1headcauliflowertight florets
1tablespoonseasoningsI use Penzey's Florida Seasoned Pepper, a pinch of smoked paprika, and a half-teaspoon of salt. You can use Italian seasonings like oregano , basil thyme, and rosemary. Or cumin and coriander. Just add a punch of flavor.
Avocado Mousse
1/2cupvegan yogurtI like Kite Hill almond greek yogurt. The coconut yogurts are good too.
1avocadoripe (slightly soft)
1tablespoonlime juicethe juice of half a lime or lemon
Instructions
Preheat the oven to 500° F.
Remove the cauliflower leaves and cut the stem so that the base is flat.
Cut off two sides of the cauliflower so it will have a boxy shape. (You can save the sides for salad, or roast them along with the steaks.) Set the cauliflower on its base and slice it in half. Then slice each half in half. Some florets may fall away; save or roast them.
Place the steaks on a parchment-lined baking sheet. Spray lightly with cooking spray. This helps them become golden and slightly crisp. Sprinkle with the seasoning.
Cover the baking sheet with foil and put into the hot oven for five minutes.
After five minutes, remove the foil and return the steaks to the oven. Roast for another 10 minutes. They should be tender by this time.
To make the mousse, add the avocado, yogurt, and lime juice to a food processor and process until creamy.
Options for accompaniments are hummus, red pepper-walnut spread, or chimichurri. I serve it with rice, and like to sprinkle toasted chopped walnuts or pistachios on top, for crunch.