Skewers & Tuna

CHILDREN’S RECIPE: Parmesan Cauliflower Skewers with Cauliflower and Celery Root Velouté
Ingredients:
4 tbsp Olive Oil
½ head Cauliflower, florets
12 Cherry Tomatoes
2 tbsp Parmesan Cheese, grated
¼ cup Bread Crumbs
½ tbsp Garlic Powder
12 Mozzarella Balls, small
Celery Root and Cauliflower Velouté, from family recipe
Pea Tops to garnish

Method of Preparation:
Put olive oil in a hot pan, once oil is hot place the cauliflower in the pan. Let it get crispy then add the tomatoes, parmesan, bread crumbs, garlic powder and mix together. Take the skewers and put a cauliflower, mozzarella ball and the cherry tomato every other one three of each. Dress plate with the Cauliflower Velouté, top with skewers and garnish with pea tops.

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FAMILY RECIPE: Seared Yellow Fin Tuna, Cauliflower and Celery Root Velouté, Wild Ramps
Cauliflower Velouté:
Ingredients:
¼ cup Olive Oil
1 cup Cauliflower Stems
1 cup Celery Root, diced
2 cloves Garlic
1 Leek, sliced
1 qt Water
Salt to taste

Method of Preparation:
Put oil in a hot pot, once oil is hot, add cauliflower, celery root, garlic, leeks and cook until soft. Add water and salt. Cook until soft and purée.

Ingredients:
3 tbsp Olive Oil
2 fillets Yellow Fin Tuna, 6 oz each
Salt to taste
6 Wild Ramps
½ Lemon, halved and juice of
Pea Tops to garnish
Roasted Cauliflower, from children’s recipe

Method of Preparation:
To prep the ramps, separate the bulb from the greens. Wash very well. Season the tuna with salt. The tuna should be two inches thick, to serve rare. In a hot pan add the olive oil, once hot add the tuna and cook each side until all the sides are seared. Remove the tuna, in the same pan toss the ramps and cook for just a minute with lemon half.

On a plate spread the Cauliflower Velouté and top with the sliced tuna, dress plate with ramps, pea tops and roasted cauliflower. Squeeze lemon and serve.

Cakes & Soup

CHILDREN’S RECIPE: Gluten Free Cauliflower Cakes with Bacon, Cheddar & Sour Cream
Ingredients:
1 head Cauliflower Florets, grated
1 tbsp Butter
3 tbsp Corn Meal
2 Eggs
2 strips Bacon, cooked crispy and diced
1 cup Cheddar Cheese, shredded
2 tbsp Canola Oil
Sour Cream to garnish

Method of Preparation:
Sauté cauliflower in butter until just tender. Allow to cool slightly, mix in remaining ingredients with the cauliflower. Form into small cakes and sauté in canola oil until nicely browned on both sides. You may also form in ring molds and bake at 350F. Garnished with sour cream and serve.

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FAMILY RECIPE: Creamy Cauliflower Soup with Red Pepper and Olives
Ingredients:
1 head Cauliflower, chopped
1 Potato, peeled and diced
1 Onion, peeled and diced
1 sprig Thyme
Salt, Pepper to taste
3 cups Vegetable Stock
½ cup Heavy Cream
3 tbsp Butter
Roasted Pepper, diced fine; to garnish
Black Kalamata Olives, chopped; to garnish
Chives, minced; to garnish
Extra Virgin Olive Oil to garnish

Method of Preparation:
In a pot add butter and onion; season with thyme, salt and pepper. Cook on low heat about 3-4 minutes until softened. Add potatoes and cauliflower. Sauté for another 2 minutes and season. Add liquids and simmer until softened. Puree with hand blender and adjust seasoning. Serve garnished with red peppers, black olives, chives and drizzle of olive oil.

Meatballs & Couscous

CHILDREN'S RECIPE: Cauliflower Turkey Meatballs
Ingredients:
2 tbsp Olive Oil
¼ cup White Onion, diced
½ clove Garlic, sliced thin
Salt, Pepper to taste
4 slices White Bread; crustless, diced
½ cup milk
¾ cup Cauliflower Florets, blanched
1 cup White Cheddar Cheese, grated
1 lb Ground Turkey
1 tbsp Parsley, chopped
1 pt Sour Cream
Siracha to taste

Method of Preparation:
Sauté onions, garlic, salt and pepper in oil until soft and translucent. Soak diced bread in milk, add onions and garlic mix to bread. Mash the bread mixture with your hands until bread is smooth. Mix bread mixture into cauliflower, cheese, ground turkey and parsley. Season with salt and pepper. Shape into ½” balls, pan fry until brown.  Bake at 350F until cooked. Mix siracha with ½ of the sour cream. Plate and serve with sour creams.

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FAMILY RECIPE: Cauliflower Couscous
Ingredients:
2 tbsp Red Onion, diced
1 cup Red Pepper, diced fine
1 cup Carrots, diced
1 tbsp Olive Oil
Salt, Pepper to taste
½ head Cauliflower, florets processed to couscous
2 tbsp Mint, chopped
1 cup Golden Raisins, re-hydrated in hot water
2 tbsp Extra Virgin Olive Oil
½ cup Pumpkin Seeds, candied

Method of Preparation:
Cut cauliflower off the steam into smaller florets. Add cauliflower to food processor and pulse until all cauliflower looks like small couscous grains. In a large sauté pan cook onion, peppers and carrots in oil until soft. Season with salt and pepper, add cauliflower and sauté quickly. Remove from heat mix mint, raisins and drizzle with oil. Plate and garnish with pumpkin seeds.