Tag Archives: cauliflower

Something About Cauliflower: Cauliflower & Farro

Cauliflower & Farro

There’s something about cauliflower that makes me buy it even though it’s one of my least favorite vegetables. Maybe it’s the fond and tasty memories of my grandmother’s cauliflower dishes. She would make cauliflower fritters that were dipped in an egg-based batter, then fried until they were crisp and brown. The other, somewhat healthier way she made cauliflower was with oil, garlic and pasta. Both were delicious and comforting, but these recipes don’t cut it if you’re following a low-fat, plant-based diet. I wanted to stir up those memories of my grandmother’s cauliflower with all of the flavor and none of the guilt. For this recipe I used an instant pot to cook the cauliflower. The first batch came out mushy, so I cut the cauliflower into larger florets and adjusted the cooking time and temperature. You can make adjustments based on your experience using a pressure cooker. I’m also providing instructions for making the cauliflower on the stove top if you prefer that cooking method. The garlicky flavor and creamy texture of the cauliflower is a nice contrast to the nutty bite of the farro. There’s something about this cauliflower that’s comforting, familiar, current . . . and tasty. Thanks for being Vegi-curious.

Cauliflower and Farro

6 garlic cloves, chopped
½ teaspoon fennel seeds
¼ teaspoon crushed red pepper
1 head of cauliflower, cut into large florets
¼ cup water

1 cup farro, cooked according to package directions

Heat a medium saucepan over medium-high heat. Add a few tablespoons of water and the garlic. (You can use a light coating of olive oil if desired.) Cook until the garlic begins to brown. Add the fennel, red pepper, cauliflower and more water. Cover the pot and lower the heat to medium. Cook until the cauliflower is tender, adding more water if necessary. The idea is to use just enough water to prevent sticking yet having a little garlicky liquid to flavor the farro. Place the cooked farro and cauliflower into a large bowl. Mix well, breaking the florets into smaller pieces if desired. Season with salt and pepper to taste.

Instructions for Instant Pot:

Set the instant pot to saute. Add garlic and a little bit of water or olive oil and cook until browned. Add fennel seeds and red pepper and cook another 30 seconds. Add water. Change the setting to pressure cook on low. Cover and cook for 4 minutes. Quick release pressure and when safe, remove cover. Place the cooked farro and cauliflower into a large bowl. Mix well, breaking the florets into smaller pieces if desired. Season with salt and pepper to taste.


23 Aug 2017

Learning to Cook: Cauliflower & Macaroni in an Instant Pot

Cauliflower & Macaroni

Cauliflower & Macaroni

One of my grandmother’s favorite meals, especially during Lent, was Cauliflower and Macaroni. It was prepared the same way that she made broccoli and cavatelli. It was pretty amazing how she was able to prepare a variety of meals using the same basic approach. This was how I learned to cook. While I was testing out my Broccoli & Orecchiette recipe for the Instant Pot, I was already thinking about how I could apply what I was learning that afternoon to other recipes. And then I remembered that head of cauliflower in the fridge. Since cauliflower takes a bit longer to cook than broccoli, I had to think about floret size and cooking time as it relates to the pasta. I discovered that the sweet spot for al dente pasta in the pressure cooker is six minutes on low pressure, so everything else is based on that. My first go at the cauliflower & macaroni included large florets and a four-grain penne. The cauliflower was too hard, which didn’t allow it to absorb the garlic flavor and the four-grain pasta created a gummy coating on everything. (If you’re really big on gluten-free pasta and don’t mind the slight gumminess, then go for it.) For my next attempt, I cut the cauliflower into florets small enough to fit inside a coffee measuring scoop (remember size matters) and used a mezze rigatoni made from semolina. This was just the right combination. The cauliflower was tender and infused with a nice garlicky taste and the rigatoni was al dente. I sprinkled a portion with black truffle salt for a bit of “umami”, which can be translated from Japanese as a “pleasant savory taste”.  I also tried a portion with some black salt which simulates the flavor of hard-cooked eggs. These days I use black salt when adapting recipes that are traditionally made with eggs. Just a sprinkling on top of this dish reminded me of a pie that was made with bucatini pasta, eggs and ricotta and served on Easter Sunday, but that’s another story. Tomorrow happens to be a Friday during Lent; but even if you don’t observe Lenten traditions, it’s a good day for cauliflower and macaroni. Thanks for being Vegi-curious.

Cauliflower Floret

Cauliflower Floret








Cauliflower & Macaroni with Truffle Salt for the Instant Pot

  • 1 teaspoon olive oil (optional)
  • 4 garlic cloves, sliced
  • ¼ teaspoon crushed red pepper flakes (optional)
  • ¼ lb. mezze rigatoni pasta (or any cut pasta)
  • 1 cup water
  • ¼ teaspoon truffle salt (you can substitute sea or black salt)*
  • 12 oz. cauliflower, broken into pieces that would fit inside a coffee measuring scoop
  • Salt and pepper to taste

Set instant pot to saute and heat oil if using. Add garlic and saute until lightly browned. Add in red pepper and stir for 30 seconds. Turn off saute setting. Add pasta, water and bouillon if using, then place cauliflower on top. Place cover on instant pot and set to low pressure and cook for 6 minutes. Use quick release to bring pressure down and when safe remove cover. Remove contents to a serving bowl immediately to prevent further cooking. If there is extra water in bottom, you can set the pot to saute to evaporate the excess liquid.

*Note: You can leave the salt out of the recipe while cooking and let everyone salt when served.





10 Mar 2016

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