Cauliflower delivers versatile culinary uses and meaningful nutrition, including fiber and vitamins C and K. Roasting develops browned, nutty flavors that enhance its earthy profile, while combining with cheeses increases richness. Puréed cauliflower adds natural creaminess to soups and serves as a plant-based substitute for cream in sauces and dips. Cauliflower works well as a topping for toasts, crackers, or crostini, and can be grilled into steaks or prepared as buffalo-style bites with tahini dip. Simple techniques like roasting, puréeing, and pairing with savory ingredients transform cauliflower into satisfying appetizers or main components.
It browns beautifully when roasted, it makes soups creamy without adding cream, and for these Cauliflower Toasts, I combine it with gruyere and pancetta on top of crusty bread to make an open-faced sandwich that's crunchy, creamy, and totally decadent!
In just this one recipe, Garten displays just how versatile - and underrated - the cruciferous veggie is. In addition to being high in fiber and vitamins C and K, you can roast cauliflower like she did to bring out browned notes, perfectly complement its earthy flavor. But, for best results, follow her guidance by sprinkling it with two types of cheese. When puréed, cauliflower also adds creaminess to soup - something Garten herself takes advantage of in her recipes. It also serves as the perfect plant-based substitute for cream in recipes like bechamel pasta sauce and vegan dips.
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