Cauliflower, watercress and Feta Salad with Green Goddess Dressing

Source 

Make ahead - the spelt and dressing can be prepared up to 1 day ahead and stored in refrigerator.  Bring to room temperature before serving.  The cauliflower can be roasted up to 12 hours ahead - bring to room temperature when serving.

Cauliflower, watercress and Feta Salad

Spelt, a wheat species from Eastern Europe, is available at health food markets. substitute with any wheat grain you prefer such as farro or wheat berries.

Ingredients

2 small cauliflowers
Oil spray
1/4 cup olive oil
1 teaspoons kosher salt
1 cup spelt
1/2 cup pine nuts
8 cups water cress or baby arugula
1/2 lb. crumbled feta

For the green Goddess dressing

1.5 cups Greek yogurt

1.5 cups basil leaves
1 cup mint leaves
8 green onions, green part only
2 teaspoons kosher salt
2 tablespoons lemon juice
2 tablespoons olive oil

Method

Cauliflower: Oven to 375 degrees. Separate cauliflower to small 1-2 inches florets. Spray two rimmed baking sheets with oil, spread florets on sheets. Drizzle with olive oil, sprinkle 1 teaspoons kosher salt, mix with your hands and roast for 45-50 minutes, flipping cauliflower and rotating pans at about 25 minutes for even roasting. Cool.

Spelt:  (Follow package directions if substituting Farro or wheat berries) Bring 4 cups of water to boil, lower heat and cover pot and cook until tender, about 50 minutes. Strain and keep aside.

Roast pine nuts in a skillet over medium-high heat, stirring constantly, until golden. Remove immediately from skillet and let cool in a bowl.

Dressing: put all ingredients in a mixer and mix until smooth. Transfer to small bowl.

To Serve: Divide greens among plates, top each serving with cauliflower, spelt, pine nuts and feta.  Drizzle the plates with some of the dressing.  Serve the rest of the dressing on a side.

Cumin Seed Roasted Caulifower with Yogurt Sauce

Source 

Cumin Seed Roasted Cauliflower with Yogurt, Mint and Pomegranate

Ingredients

2 tablespoons olive oil (plus more for oiling the pan)
3 to 3.5 lbs fresh cauliflower
2 teaspoons whole cumin seeds
1 teaspoon kosher salt, plus additional
1 teaspoon freshly ground black pepper
1,5 cups plain yogurt 
1/2 cup crumbled feta (optional)
Chopped fresh mint leaves, for serving
Pomegranate seeds from 1 pomegranate, for serving

Method

Preheat oven to 425°F. Oil a large baking sheet or roasting pan.

Cut your cauliflower into bite-size florets (no need to make them all evenly sized.  Toss florets with 2 Tbs olive oil, cumin seeds, salt and pepper and spread out on prepared tray. Roast for 20 to 30 minutes, until cauliflower is tender and its edges are toasty.

Prepare feta-yogurt sauce by blending yogurt with feta in a food processor until smooth. 

To serve:  Dollop yogurt on cauliflower then sprinkle dish with mint and pomegranate seeds. 

Roasted Cauliflower with Brown Butter, Pumpkin Seeds, and Lime

Source: Smitten Kitchen
Serves: 8-10 people as a side

Ingredients

4 tablespoons (60 ml) olive oil, divided
Kosher salt
Freshly ground black pepper
3 large or 4 small heads of cauliflower (about 4 1/2 to 5 1/2 pounds)
4 tablespoons (60 grams) unsalted butter
1/2 cup (60 grams) hulled pumpkin seeds (sold as pepitas)
1 teaspoon crushed red pepper flakes, or less to taste
Juice of a lime (about 2 tablespoons)
Large handful chopped fresh cilantro, parsley or chives

Method

1) Heat oven to 450°F. Coat two large rimmed baking sheets with just over 1 tablespoons of the olive oil each. Sprinkle the sheets with salt and pepper. Trim cauliflower and cut into 1/2-inch slices. Arrange in a single layer on baking sheets, then drizzle with remaining scant 2 tablespoons olive oil and sprinkle with more salt and pepper. Roast for 15 to 20 minutes, until underside is deeply browned. Carefully flip pieces and roast until dark brown and crisp on second side, about 15 to 20 minutes longer.

2)While cauliflower roasts, in a small skillet over medium heat, melt butter, then reduce heat to medium-low and add pumpkin seeds. Stirring the whole time, cook until butter becomes light brown and smells toasty, about 4 to 6 minutes. Let cool for 10 minutes, then add lime juice and season with salt, black pepper and red pepper flakes to taste.

3) Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with herbs.