Spring Broccoli Salad

Broccoli salad is the perfect spring dish. With broccoli and cauliflower being cool weather plants, you might have some just about ready to harvest.

Ingredients

• 2 heads broccoli, cut into florets

• 1 head cauliflower, cut into florets

• 1 medium carrot, shredded

• ¼ medium red onion, minced

• 5 slices cooked and crumbled bacon

Dressing:

• 1 cup mayonnaise

• ¼ cup red wine vinegar

• 1 tablespoon cayenne pepper sauce (such as Frank's® RedHot®)

• ½ teaspoon garlic powder

• salt and ground black pepper to taste

Directions

• Step 1

  Bring a large pot of water to a boil. Add broccoli and cauliflower florets to the boiling water and cook for 3 minutes. Drain, then transfer florets to a bowl of ice water to cool.

• Step 2

  Whisk mayonnaise, vinegar, pepper sauce, garlic powder, salt, and pepper for dressing together in a bowl.

• Step 3

  Remove florets from the ice water and put on paper towels to dry.

• Step 4

  When ready to serve, transfer florets to a large bowl. Mix in carrot, onion, and bacon. Pour in dressing and toss until well distributed. Let rest for 5 minutes before serving.

The Ultimate Cauliflower Cheese

I have a confession to make. Thanks to my wife, I’ve been sucked into the world of Cotswold, UK fashion vloggers. Think crunchy homestead vloggers in the US, but with renovated manor houses and Land Rovers. However, the thing that I really watch for is their gardening and cooking. Many of them grow their own produce and source local ingredients. Ironically, that’s something you can easily do right here in our own region. I’ve featured recipes from Josie Irons before, but now her husband, Charlie, has started his own channel dedicated to cooking and gardening. This recipe is for a cauliflower cheese, a classic British side dish that is simple, filling, and healthy.

Aloo Gobi Masala (Cauliflower and Potato Curry)

This traditional Indian cauliflower and potato curry recipe uses a modern twist to speed up preparation time, making it a great choice for busy week days.

Ingredients

• 1 head cauliflower, cut into 1-inch florets

• 3 potatoes, peeled and cut into 1-inch chunks

• 1 tablespoon olive oil

• 1 teaspoon cumin seeds

• 2 tomatoes, diced

• 1 onion, chopped

• 1 teaspoon salt

• 1 teaspoon curry powder

Directions

• Step 1

  Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.

• Step 2

  Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

Roasted Cauliflower Soup

Easy and delicious, low-carb, no-dairy, cauliflower soup. Hit that thing with some hot sauce, if you like.

Ingredients

• 1 medium head cauliflower, cut into florets

• 3 tablespoons extra-virgin olive oil, divided

• 1 small onion, diced

• 2 cloves garlic, sliced, or more to taste

• 4 cups chicken broth

• 1 sprig fresh rosemary, leaves removed and chopped

• salt and ground black pepper to taste

• ¼ cup raw cashews

• 1 tablespoon tahini

• ¼ avocado

Directions

• Step 1

  Place cauliflower florets into a bowl of lightly salted water and soak for 20 minutes.

• Step 2

  Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

• Step 3

  Broil in the preheated oven until brown on top, 20 to 30 minutes.

• Step 4

  Meanwhile, heat remaining oil in a soup pot over medium-high heat. Saute onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add broth, rosemary, salt, and pepper. Let simmer until cauliflower is ready.

• Step 5

  Stir cauliflower into the broth with cashews and tahini. Bring to a boil; reduce heat and let simmer for 10 to 15 minutes. Let cool for 5 minutes. Add avocado and blend using an immersion blender. Serve.

Cauliflower and Edamame Salad

Ingredients

• 1 head cauliflower, cut into bite-size pieces
• 1/2 (12 ounce) package frozen shelled edamame (green soybeans)
• 4 hard-cooked eggs, chopped
• 3 ribs celery, chopped, or to taste
• 1 large bell pepper, chopped, or to taste
• 1 (5.3 ounce) container plain Greek yogurt
• 1 bunch radishes, sliced, or to taste
• 4 green onions, chopped, or to taste
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard (such as Grey Poupon(R))
• 2 kosher dill pickles, chopped
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 sprig fresh dill, chopped
• salt and ground black pepper to taste

Directions

1. Place cauliflower and 1/2 cup water in a microwave-safe bowl. Cook in the microwave until tender, 2 to 3 minutes; drain. Place edamame in a microwave-safe bowl; cook in the microwave until tender, 1 to 2 minutes.
2. Combine cauliflower, edamame, eggs, celery, bell pepper, yogurt, radishes, green onions, mayonnaise, mustard, pickles, olive oil, garlic, dill, salt, and black pepper together in a bowl; toss to distribute.