Having trouble getting your kids to eat their vegetables, or just thinking of new and fun ways to incorporate veggies into your everyday meals? Chef Bob was here today to share some of his favorite Cauliflower recipes that are fun for the whole family!
Roasted Cauliflower Popcorn
1 1/2 lbs cauliflower florets, trimmed to bite-size pieces
2 Tbsp Wegmans Basting Oil
Salt and pepper to taste
4 tsp Italian Classics Parmigiano-Reggiano Cheese, grated
Preheat oven to 450 degrees.
Toss cauliflower in large bowl with basting oil; season with salt and pepper to taste.
Arrange in single layer on baking sheet.
Roast on center rack of oven about 15 min. Carefully turn cauliflower halfway through baking.
Remove from oven; sprinkle with cheese.
Cheese Tortellini with Spinach, Roasted Cauliflower & Vodka Blush Sauce
1 head cauliflower, broken into florets
Salt and pepper to taste
3 Tbsp Wegmans Basting Oil
1 pkg (5 oz) Food You Feel Good About Organic Baby Spinach
1 pkg (24 oz) Italian Classics Vodka Blush Sauce, warmed
1 pkg (20 oz) Italian Classics Six Cheese Tortellini, prepared per pkg directions
Italian Classics Grated Pecorino Romano Cheese
Preheat oven to 450 degrees
Toss cauliflower with basting oil in large bowl. Arrange on baking sheet in a single layer; season to taste with salt and pepper. Roast 25-30 min, until softened and lightly browned. Transfer to large bowl; set aside.
Toss baby spinach with cauliflower until wilted; season to taste with salt and pepper.
Toss veggie mixture with warmed sauce and cooked pasta; sprinkle with cheese. Serve.
Roasted Cauliflower Gorgonzola Bisque
1 head (about 2 lbs) cauliflower, trimmed and cut into florets
3 Tbsp Wegmans Basting Oil
6 cloves Food You Feel Good About Peeled Garlic, rough chopped
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix
Salt and pepper to taste
2 cartons (32 oz each) Food You Feel Good About Vegetable Culinary Stock
1 container (8 oz) Vermont Butter and Cheese Company Creme Fraiche
1 cup (4 oz) Italian Mountain Gorgonzola cheese, crumbled, divided
1/4 cup chopped walnuts, toasted
2 tsp Food You Feel Good About Walnut Oil
Preheat oven to 450 degrees.
Toss cauliflower with basting oil, garlic, and mirepoix; season to taste with salt and pepper. Arrange in single layer on baking sheet.
Roast on center rack of oven about 15 min. While cauliflower roasts, bring vegetable stock to boil in large stockpot on HIGH.
Add roasted cauliflower to stockpot; reduce heat to LOW. Simmer 15-20 min until vegetables are knife-tender.
Puree with hand-held stick blender until smooth. Stir in creme fraiche; season to taste with salt and pepper.
Remove from heat; gently stir in 3/4 cup cheese. Garnish with remaining cheese and chopped walnuts; drizzle with walnut oil.
Cauliflower, Spinach, & Chicken Gratin
1 Rotisserie Chicken (any flavor), meat diced (3-4 cups), juices reserved
1 head cauliflower, broken into small florets (or 2 lbs cauliflower florets)
1 pkg (10 oz) Food You Feel Good About Fresh Spinach, large stems removed, rinsed
Salt and pepper to taste
1 cup Italian Classics Seasoned Bread Crumbs, divided
1 container (13 oz) Italian Classics Alfredo Sauce
1/2 cup Wegmans Low-Moisture Part-Skim Shredded Mozzarella Cheese
1 Tbsp Wegmans Basting Oil
1 Tbsp Wegmans Extra-Virgin Olive Oil
Preheat oven to 350 degrees.
Add chicken and reserved juices, cauliflower, and spinach to extra-large mixing bowl; season with salt and pepper. Add 1/2 cup bread crumbs, alfredo sauce, and mozzarella; mix well. Set aside.
Make topping: Combine remaining 1/2 cup of bread crumbs and basting oil in small bowl. Set aside.
Grease baking dish with olive oil; add chicken-vegetable mixture.
Bake, uncovered, 40 min, stirring halfway through cooking time. Remove from oven; sprinkle with topping. Return to oven; bake 15 min, until topping is light golden brown.
For these recipes and more visit Wegmans.com.
