These Cauliflower And Broccoli Recipes Are The Cream Of The Cruciferous Crop

Whole Roasted Cauliflower With Garlic, Parsley, Pine Nuts And Parmesan Cheese

• 1 medium cauliflower, or 2 small ones, left whole with leaves still attached and stem trimmed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 tablespoon butter
• 2 cloves garlic, finely chopped
• 1/3 cup pine nuts
• 1/2 cup fresh parsley, finely chopped
• 1/3 cup grated Parmesan cheese

1. Heat the oven to 400 degrees.
2. Place the cauliflower in an ovenproof skillet, rub 1 tablespoon of the oil on top and season with the salt and pepper. Roast on the middle shelf for 15 minutes.
3. Meanwhile, melt the butter and remaining 1 tablespoon oil in a small skillet over low heat. Add the garlic and cook, stirring occasionally, for two minutes being careful not to let the garlic burn. Add the pine nuts and cook another minute. Remove from the heat and add the parsley.
4. Spoon the garlic-pine nut mixture on top of the cauliflower — it's fine if some of it spills off the cauliflower and onto the bottom of the skillet — and roast another 15 minutes. Remove and scatter the cheese on top and sprinkle with pepper. Roast another five to eight minutes, or until the cheese is melted and the cauliflower is almost tender when tested with a small sharp knife. It doesn't need to be fall-apart tender. Serve hot.

Indian Spiced Cauliflower Soup With Coconut Milk

• 2 tablespoons olive oil
• 2 large leeks, or 4 small, with the dark green tops trimmed and white and pale green sections cut lengthwise, washed, dried and thinly sliced
• Salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh ginger
• 1 small green pepper, jalapeño, poblano or sweet green pepper, chopped with or without seeds, depending on how spicy you like your soup
• 2 teaspoons dried fennel seed
• 1/2 teaspoon dried cumin seeds
• 1 teaspoon ground ginger
• 1 teaspoon garam masala*
• 2 tablespoons fresh cilantro, chopped
• 2 pounds cauliflower, cut into small florets
• 6 cups vegetable or chicken broth
• 1 cup coconut milk
• Hot pepper sauce (optional)

• 1 cup finely chopped scallions, white and green parts
• 1/2 cup fresh cilantro, finely chopped
• 1/2 cup thick plain yogurt

1. In a large soup pot, heat the oil over low heat. Add the leeks, salt and pepper and cook, stirring, for five minutes. Add the ginger and the green pepper and cook another three minutes. Push the leeks and pepper to the side and add the fennel and cumin seed, ground ginger and garam masala and cook, stirring to toast for four minutes. Add the fresh cilantro and the cauliflower and cook three minutes, stirring to coat the cauliflower with all the spices.
2. Raise the heat to high and add the stock; bring to a boil.
3. Reduce the heat to low, add the coconut milk, stir well and cover. Cook for 20 minutes. The cauliflower should be quite tender. Remove from the heat and let sit 10 minutes. Puree in a blender, food processor or with an immersion blender. Add the soup back to the pot if using a blender or food processor and taste for seasoning; add more salt and pepper if needed. The soup should be slightly spicy but not super hot. You can add a touch of hot sauce if you like.
4. Serve hot, sprinkled with scallions, cilantro and a dollop of yogurt.

Sauteed Broccoli With Italian Sausage And Penne

• 1 pound Italian sausage, sweet or spicy, or a combination
• 2 tablespoons olive oil
• 1 pound broccoli
• 2 cloves garlic, thinly sliced
• 1/2 pound penne, or your favorite pasta shape
• 1/2 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to boil over high heat.
2. Remove the sausage meat from the casing and crumble it into small pieces. Heat 1/2 tablespoon of the oil over moderately high heat in a large skillet; add the sausage pieces and saute, stirring every now and then until the sausage is golden brown and cooked through, about six to eight minutes. Drain on paper towel.
3. Meanwhile, trim the very end off the stem of the broccoli, keeping the rest of the stems attached. Using a long knife cut the broccoli lengthwise into thin strips about 1/2-inch thick. Place the broccoli in a large skillet and add 1/2 cup water.
4. Bring to a boil over high heat and cook the broccoli, flipping it from side to side, for five minutes. The water should have evaporated; if there is still water remove it from skillet. Reduce the heat to moderate and add the remaining 1 1/2 tablespoons of the oil over the broccoli along with the garlic, salt and pepper. Add the sausage and stir; cook over low heat for five minutes.
5. Add the pasta to the water and cook for 10 to 14 minutes, depending on the type and package instructions. After the pasta has cooked for 10 minutes, remove 1/2 cup of the pasta cooking water and add to the skillet with the broccoli. Raise the heat under the skillet to moderate and let cook for two minutes.
6. Drain the pasta. Add to a large bowl and top with the broccoli, sausage and sauce from the skillet; top with the cheese and toss. Season with salt and pepper if needed.