Cauliflower Panna Cotta Topped With Salmon Roe

This is a little ‘over the top but with Easter coming in the not too distant future and summer entertaining in the forefront, this will put you in a class all by yourself (head of the Class). One thing is you can change the cauliflower colour from white to buying the purple or green type and showing off even more. Let’s go.


  • 1/2 head Cauliflower
  • 1 tbsp. butter
  • 2 cups really cold whipping cream
  • 1 tsp. unflavoured gelatin
  • fine sea salt
  • 1 oz. salmon roe
  • freshly ground white pepper

Cut the cauliflower into small pieces and place in a pot. Add the butter and just enough water to cover the cauliflower. Cover and over medium heat bring to a simmer until very tender. Drain well and puree the cauliflower in a food processor.

Place the cream in a small pot, sprinkle the gelatin over the top. Let sit about 5 minutes and then bring to a simmer. Simmer long enough to dissolve the gelatin. Let cool to room temperature then gently combine with the cauliflower puree. Do not whip it. Now press this through a fine mesh sieve into a bowl. Season with salt and pepper.

This should be served in shot glasses or cordial glasses. Place about 20 of them on a tray, fill each glass and then cover with plastic wrap and place in the refrigerator for a minimum of 1 hour.

Remove the glasses from the refrigerator when ready to serve, top with a small dollop of salmon roe and serve on a pretty platter while still cold.

I know and if you are smart, you should blush with all the compliments being showered on you. Serve with a perfectly chilled white wine.

Peach Pistachio Trout With Roasted Cauliflower

This is an easy dinner that you can certainly serve even when company comes to call.


  • 1 medium cauliflower
  • 2 tbsp. olive oil
  • 1 tsp. coriander
  • 1/2 tsp. cumin
  • pinch of cardamom and salt
  • 4 trout fillets (5-6 oz. each)
  • 4 tsp. peach jam (in our house – homemade using peaches grown in our yard)..sorry!
  • pinch of salt
  • 1/3 cup chopped pistachios

Preheat oven to 400 degrees. Line 2 baking sheets with foil. After cutting cauliflower into bite-size florets, toss with 2 tbsp. oil, the coriander, cumin, cardamom and salt. Spread out in single layer on one baking sheet and bake in the bottom third of the oven until edges are golden , stirring halfway through the 30 minute time. Set aside but keep warm.

Arrange the trout fillets skin side down, on the second prepared sheet. Sprinkle with a pinch of salt and pepper. Brush the peach jam over the tops of the trout. Sprinkle the chopped pistachios over the top, pressing gently to ensure they stick. Bake in the top third of the oven until a knife inserted into the thickest part of the fish comes out warm. Approximately 15 minutes.

When serving, plate the cauliflower in the center of each plate and set the trout fillet over the top. Add a chilled green salad on the table as well as lemon or lime wedges.

Truly yummy!

Vegetable Timbales

If you are making the lamb (from yesterday) or a baked ham, this would be a perfect addition. Really pretty to look at and so delicious to consume. What a winner!


  • 2 cups asparagus, peeled and cut into 1 inch pieces
  • 2 cups cauliflower florets
  • 2 cups sliced carrots
  • 1  tbsp. shallot, diced
  • 3 large eggs, divided
  • 1 egg yolk
  • 6 tbsp. whipping cream, divided
  • 2 tbsp. freshly grated Asiago cheese
  • 2 tbsp. blood orange juice

Preheat oven to 350 degrees. Butter six 1-cup ramekins and line the bottoms with parchment paper. Butter the paper.

Steam each vegetable separately until just tender. Drain and pat dry with a paper towel. Reserve several pieces of each of the steamed vegetables and set aside. Enough to garnish the 6 ramekins.

In a food processor or blender, puree the asparagus and shallot until smooth. If necessary, drain through a fine sieve to drain excess liquid.

In a medium sized bowl, mix 1 whole egg, 1 egg yolk and 2 tbsp. whipping cream and whisk until well combined. Add 1 cup of the asparagus puree and whisk until well combined. Set aside.

Puree the cauliflower until smooth. In a medium sized bowl, mix 1 whole egg,  2 tbsp. asiago cheese and 2 tbsp. whipping cream, whisking until well combined. Add 1 cup of the cauliflower puree and whisk until well combined.  Set aside.

Puree carrots until smooth. In a medium sized bowl, mix together 1 whole egg, 2 tbsp. orange juice and 2 tbsp. whipping cream, whisking until well combined. Add 1 cup carrot puree and whisk until well combined.

Now for the fun part:

Set the ramekins in a baking dish. Add enough water to come up halfway on the sides of the ramekins. In 2 of the ramekins, pour 1/2 cup of the asparagus puree in. In 2 other ramekins, pour 1/2 cup of the cauliflower puree and finish the last 2 ramekins with 1/2 cup each of the carrot puree. Bake about 25 minutes or until a knife in the middle comes out clean. Carefully remove the baking dish from the oven and remove the ramekins and set on a rack to cool.

Run a knife around the edges of the ramekins and invert on a platter, making sure to remove the paper. Garnish each one by stacking on some of the reserved pieces, making sure to use all three on each ramekin.


Your guests will want to take pictures of these for sure. Damn, you did it again.


Cauliflower Gratin

Before the cost of cauliflower goes through the roof, buy one and make this. It is so truly yummy you won’t want to miss out.

  • 1 cauliflower, cut into small florets – 8 cups
  • 2  tbsp. olive oil
  • salt and ground pepper
  • 3 tbsp. unsalted butter
  • 3 tbsp. flour
  • 2 cups whole milk
  • 1 cup half and half
  • 2 tbsp. grated Asiago cheese
  • 1 1/2 cups finely grated Gruyere cheese
  • pinch of grated nutmeg

Preheat oven to 425 degrees. In a bowl, toss the cauliflower with the olive oil and season lightly with salt and pepper. Lay out on a baking sheet and roast, turning once, for about 20-25 minutes.

Reduce the temperature to 325 degrees. Melt the butter over medium heat and add the flour, stirring for one minute to cook off the flour, slowly whisk in the milk/cream until it begins to simmer. Whisk constantly for about 10 minutes, until it thickens . Remove from the heat and add the Asiago cheese, nutmeg and 1/2 of the Gruyere cheese.

Spray a 2 quart baking dish with Pam and pour the cauliflower in. Sprinkle the remaining Gruyere cheese over the top and bake for about 25 minutes.

You could also substitute the cauliflower with Broccoli. Be adventurous and use half and half.


Cauliflower With Brown Butter And Sweet Paprika

This is a wonderful and tasty dish to serve family and guests alike.

  • 1/2 cup panko crumbs
  • pinch of salt
  • 1/3-1/2 cup grated Asiago cheese
  • 1 large head of Cauliflower, leaves removed
  • 6-8 tbsp. unsalted butter
  • 1/2 tsp. Hungarian sweet paprika

Preheat oven to 350 degrees. Toast the panko crumbs in a skillet until golden in colour (about 3 minutes). Let cool completely then stir in the salt and cheese.

Place a steamer basket in a pot filled with water just below the basket. Place the cauliflower in, cover and steam for 10 minutes until fork tender. Transfer to a serving bowl.

Melt butter in a saucepan until browned (about 8 minutes). Remove from heat, pour half the brown butter over the cauliflower and sprinkle about half of the panko mixture.

With a paring knife, cut the cauliflower into chunks and pour the remaining butter over the top, sprinkle with the remaining panko mixture and serve immediately.

Cauliflower Bisque

A small bowl of this Bisque will certainly have everyone clamoring to the table – no big appetizer required. Rich, delicate in flavours and a perfect beginning…..

  • 2 tbsp. butter
  • 1  med onion, chopped
  • 1 large potato, peeled and chopped
  • 1/4 tsp. curry paste
  • 1 large cauliflower (about 2 lbs. in weight)
  • 4 cups vegetable stock
  • 1  1/2 cups 18% cream
  • 1/2 cup whipping cream
  • pinch of salt
  • 1/4 tsp. hot pepper sauce
  • 4 slices of bacon, crisp, coarsely chopped
  • 1/4 cup fresh coriander

In a large saucepan, melt butter over a low heat. Add the onion, potato and curry paste and cook, covered, for about 6 minutes. Stir occasionally and make sure the onion is translucent.

Trim the cauliflower and chop coarsely. Add to the pan along with the stock and onion mixture. Bring to a boil. Cover and reduce the heat to low, simmering until the vegetables are cooked. About 10 minutes, then cool slightly.

In batches, puree in a blender until smooth. Strain through a sieve and pour into a clean saucepan.

Stir in the creams, salt and hot pepper sauce. Heat over a low temperature, stirring often while it simmers and becomes hot.

Ladle into warm soup bowls. Garnish with a generous pinch of crisp bacon and a touch of coriander.

This will serve 12 with small bowls or 6-8 with larger portions.


Cauliflower “Couscous”

Even Mikey will like this and  your children won’t recognize the ‘veggies’ so it is definitely a “win-win” meal.


  • 1 large cauliflower
  • 2 tbsp. olive oil
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. red chili flakes
  • 1 small onion, finely chopped
  • 1 red bell pepper, cored, seeded and finely diced
  • 1/4 cup raisins
  • 1/4 cup finely diced dried apricots
  • sea salt and fresh black pepper
  • 1 tbsp. sumac powder
  • 1/3 cup chopped pistachios, for garnish
  • 1/2 cup fresh cilantro, chopped, for garnish

Cut the cauliflower in half. Remove the leaves and most of the core. Cut in 1/2 inch slices and place, in batches, into a food processor fitted with a blade. Pulse gently until the texture is similar to rice or couscous.

Heat a large skillet to a medium temperature and add the cumin and red chili flakes. Saute until fragrant (about 5 seconds). Add the onion and sauté until lightly browned. Add the red pepper, raisins, apricots and cauliflower. Season with salt and pepper. Increase the temperature to medium high, turning often until the cauliflower is lightly browned and cooked to the desired texture (about 4 minutes). Sprinkle with pistachios and cilantro. Mix really well and transfer to a warmed serving dish.


In a word: yummy!


Delicious and Happy Cauliflower

Ha Ha….this is a truly delicious way to serve cauliflower: even those who think they don’t like vegetables (they will).


  • 2 1/2 – 3 lbs. cauliflower, peeled, core removed and broken into large florets
  • 1 cup soft breadcrumbs
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 3 tbsp. freshly chopped garlic
  • 1/2-3/4 cup grated Asiago cheese
  • 1/3 cup pitted olives
  • 1/3 cup finely chopped orange bell pepper
  • 1 tbsp. finely grated lime peel

Preheat oven to 425 degrees. Arrange the cauliflower in a large roasting pan and sprinkle the bread crumbs over.

In a small saucepot heat the olive oil, butter and garlic over low heat. Cook and stir about 5 minutes. Do not burn the garlic. Drizzle this over the cauliflower and sprinkle the  cheese over the mixture.

Bake this, uncovered, in the oven for about 15 – 20 minutes until the cauliflower is fork tender. Remove from the oven and sprinkle the olives, peppers and lime zest just before serving. If you have any lime wedges, serve in a small bowl and pass around.

Didn’t I tell you ? Uhuh, it’s yummy.

This will serve 8.




Cauliflower Roasted With Fresh Cranberries

Thanksgiving is around the corner (psst…so is Christmas) and this is one recipe to set aside for your wonderful turkey dinner. It is delicious, a bit different but still using, perhaps, one of your favourite vegetables for the celebration.


  • 2 medium cauliflower heads, broken into florets (about 2 lbs. each)
  • 1 medium onion, cut into wedges (outer skin removed)
  • 3-4 tbsp. olive oil
  • pinch of salt
  • 2 cups fresh cranberries
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • freshly grated pepper
  • Freshly grated nutmeg

Preheat oven to 450 degrees. Place the onion and cauliflower in a baking pan and drizzle with the oil and a sprinkle of salt. Toss to coat.

Spread them out in an even layer and roast, uncovered,  for 30 minutes. At the 15 minute time, add the cranberries and stir in.

In a saucepan whisk together the balsamic vinegar, honey, and pepper. Simmer for about 8-10 minutes until thickened.

Put the cauliflower and onion mix into a large bowl and pour the sauce over. Stir to coat well. Sprinkle with some freshly grated nutmeg. (very lightly so as not to overpower).

Watch the faces of those around the table….they will absolutely love this and will want  you to make it a favourite addition to the holidays.


Go ahead…say it! Damn, I did this….



Chicken Tortellini Bowl

I seem to be on the side of working mothers and fathers, with busy lives and not much time to fuss and bother, with weekday dinners. Here is another snap to make and also very tasty. Add a slice or two of garlic toast, small salad and, of course, a glass of Pinot Gris (well chilled, naturally).

  • 2 x 9 oz. pkg frozen cheese tortellini (I said it would be fast)
  • 2 cups each broccolini and cauliflower florets
  • 1 can of diced tomatoes (spicy or Italian herb)
  • 1/2 cup dried tomato pesto
  • 1  9 oz. pkg of roasted/grilled chicken breast strips, thawed
  • Shaved asiago cheese

In a large 4 quart pot, cook tortellini as directed, add the broccolini and cauliflower for the last 4 minutes of cooking. Drain and return to the pot.

Stir in the undrained tomatoes, pesto and chicken. Cook, occasionally stirring until heated through.

Put into bowls, add the cheese and Voila! you did it again. Take a bow! Yummy!


Cream of Cauliflower and Parsnip Soup With Scallops

This is another wonderful, delicious way to serve scallops. The soup is also good, don’t get me wrong. Together they make an awesome winning appetizer. Hey Boss, do I now get that raise?


  • 1 leek, white and pale green parts only, thinly sliced
  • 3 tbsp. butter
  • 1 garlic clove, chopped
  • 1/2 large cauliflower, in florets
  • 1 lb . parsnips, washed, peeled and thinly sliced
  • 2  1/2 cups chicken stock
  • 1  1/2 cups heavy whipping cream
  • pinch of salt and white pepper
  • 6 large scallops
  • olive oil

In a soup pot, sweat the leek in butter for 8 minutes without browning. Add the garlic and cook 1 more minute.

Add the cauliflower, parsnip, stock and cream. Bring to  boil and simmer for about 15 minutes. Make sure the parsnip is completely cooked through. Blend is several batches until smooth. Season to taste and set aside.

Preheat a skillet for 3 minutes and in a small amount of olive oil, brown them for 1 minute. Turn and brown the other side until they are cooked but still soft. Do not over cook or you will have rubber. Remove from heat and keep warm.

Ladle the piping hot soup into deep soup bowl, place one scallop in the center.

Now to raise the bar…..make a cumin froth by using 1/4 cup cold milk and 1 tsp. ground cumin . Use a frother to make a froth. Garnish around the scallop with a half circle on one side of the bowl. Add a pinch of microgreens and holy schamoley….what a dish!.

Butter Poached Lobster

What could be better than lobster…..poached in butter? NOTHING.


  • 4 cooked lobsters 1  1/2 lbs. each
  • 1/2 cup unsalted buttter
  • 4 sprigs tarragon
  • sea salt to taste
  • grilled asparagus for 4

Remove the lobster from each shell.

Melt the butter in saute pan over medium heat. Add the tarragon and meat and toss to coat. Turn heat to low and warm the lobster, covered, turning pieces as needed for 3 minutes or until completely warmed through.

Spoon a little cauliflower puree on each plate, add some grilled asparagus and place the lobster meat on top. Sprinkle just a little sea salt over the top and add a spoonful of the tarragon butter over all.

Serve with a lovely chilled Chardonnay and life is so good.  Yum!


Cauliflower Puree

1 head of cauliflower, cut into florets

pot of boiling water

Cook the califlower until tender. Place in a blender and puree. Add a pat of butter and a pinch of salt. Turn machine on for a couple of seconds. Easy.