Cauliflower

• 1-2 heads cauliflower, chopped (1.5-2#)
• 1 small onion, chopped
• 2 garlic cloves, chopped
• Olive oil
• ¼ tsp dried rosemary
• 2-3 cups broth
• Salt and pepper

Sauté onion and garlic in oil until soft. Add rosemary for 2 min. Add cauliflower, 2 cups broth, and salt and pepper. Simmer until cauliflower is soft. Puree until chunky. Add more broth if needed to make thick soup. Check seasonings. Serve with croutons and a drizzle of olive oil.

• 5 cups broth or water
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 4-6 cups cauliflower florets
• 2 cups fresh or frozen peas or ½ cup dry split peas/red lentils
• 1 tsp dried dill or 2 TBLS fresh
• 1 tsp dried parsley or 2 TBLS fresh
• 1 tsp dried basil or 2 TBLS fresh
• ¼tsp dried sage or 1 tsp fresh
• ¼-1/2 cup fresh cilantro, chopped
• Butterand/or cream, to taste
• Salt to taste

• 1 medium-small onion, chopped
• 4 garlic cloves, minced
• 1 TBLS ginger root, minced
• Fresh or dried hot pepper, to taste
• 1 15 oz can whole or diced tomatoes
• 1 TBLS olive oil
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp black pepper
• ½ tsp cardamom
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Salt and pepper, to taste
• 1 medium head cauliflower, chopped
• 1 ½ - 2 cups broth
• ½ pound kale, chopped
• Plain yogurt

• 2 Tablespoons cooking oil
• 1 onion, chopped
• 1-4 cloves garlic, minced, to taste
• 2-4 cups chicken broth (more if needed)
• 1 lb. potatoes, peeled and chopped
• 2 carrots, peeled and chopped
• 1 med-large head cauliflower, chopped
• Milk or cream, to taste
• Salt, pepper, and nutmeg to taste
• Parmesan cheese, to taste (optional)

• Cooking oil
• 1 lb. potatoes, peeled and cut into
• 2x1x1” pieces
• 1.5 pounds cauliflower, cut into florets
• 1 TBLS minced ginger root
• Salt, to taste
• ¼ tsp turmeric
• ¼ tsp cayenne powder
• 1 tsp ground cumin
• 1 tsp ground corriander
• Optional toppings: cilantro, yogurt

This is a CSA member suggested recipe that I've also made and it was really good!  Great if you're going low carb.

You can use any green here you want.  Kale is a place holder for other hardy greens like collards, Swiss chard, leaf broccoli, even chinese cabbage would be good.  Try it!

This yogurt based marinade is amazing!  It could be used for many other veggies or chicken or fish, too! 

1 tablespoon oil
1 head caulilfower
1 1/2 cups greek yogurt (plain)
juice of 1 lime + zest
cayenne/chili powder to taste
1 tablespoon cumin
2-3 garlic cloves, minced
1 teaspoon curry powder
salt and pepper to taste

1 medium head of cauliflower, cut into bite sized florets (about 1 pound)
2-3 slices of fresh ginger root, peeled and minced
1-2 tablespoons fresh hot peppers, minced or substitute cayenne powder to taste
2 tablespoons cilantro, minced
3/4 cup cream (or thin with some milk if desired but won't be a thick)
salt to taste

Bring all ingredients to a boil in large skillet.  Simmer until cauliflower is tender, about 10 minutes.  Lift of lid and simmer away excess liquid making a sauce (if necessary).  Serve hot!