This Indian cauliflower recipe actually got our kids to try and like cauliflower!

Batter:

• 3/4 c. garbanzo bean flour
• 3/4 tsp salt
• 1/2 tsp. whole cumin seed (optional but nice)
• 2/3 c. warm water
• 1 tsp. vegetable oil
• pinch of cayenne (optional)
• 1 tbsp. ground coriander

Other ingredients:

• 1 small head cauliflower
• vegetable oil for deep frying

Whisk together batter ingredients until smooth. Let sit 20-30 minutes in a warm place.  Wash cauliflower and break into florets. Cut large ones in half.

Heat oil for deep-frying, 2 inches deep, in a medium saucepan to approx. 375 degrees. If you don’t have a thermometer, test temperature by dropping a small piece of cauliflower into the oil. It should rise quickly to the surface, bubbling vigorously.

Coat each floret with batter and lower carefully into hot oil. Don’t overcrowd the pot. The florets should be golden brown and tender, but not too soft. Don’t let oil get too hot or the fritters will be too brown and crisp.

Remove florets with a slotted spoon, drain on paper towels and either serve immediately or keep warm in the oven while subsequent batches are prepared.

From Sundays at Moosewood Restaurant.

• 1 medium cauliflower
• Salt and freshly ground pepper
• ½ cup crème fraiche (see note)
• ¾ c. shredded gruyere cheese
• 3 Tbsp. bread crumbs
• 3 Tbsp. hazelnuts, toasted and coarsely chopped
• 2 Tbsp. flat parsley for garnish

Butter a 2-quart baking dish or gratin pan.  Preheat oven to 375 degrees.  Cut cauliflower into small florets.  Bring a large pot of water to a boil and salt generously.  Add cauliflower florets to pot and cook until tender, but not mushy, about 5 minutes.  Drain florets and pat dry with a kitchen towel.  Toss cauliflower with crème fraiche and half the cheese in the prepared baking dish.  Season to taste with salt and pepper.  Sprinkle remaining cheese over cauliflower, then top with bread crumbs and hazelnuts.  Bake on center rack until cheese has melted and bread crumbs and nuts are golden, 20-25 minutes or more.  Garnish with parsley.  Serves 5 or 6.  Note: you can make crème fraiche by whisking 1 cup whipping cream with 1/3 c. sour cream in a nonreactive bowl.  Let stand at room temperature until thickened, 6 hours or longer; then cover and refrigerate.

Makes about 1 1/3 cups.

From Foodday.

• 1 medium head cauliflower
• juice of 1 lemon
• ½ onion, chopped
• 1-2 cloves garlic, minced
• 2 sprigs thyme
• salt & pepper
• 8 oz white wine
• 1 ½ cup olive oil

Cut cauliflower into equal sized florets.  Blanch florets in salted water for 30 seconds to 1 minute.  Drain cauliflower and refresh in a bowl of ice water until cold.  In a sauce pan bring wine and chopped onion to a slow boil until reduced by 1/3.  Meanwhile, in another pan, gently warm olive oil, garlic and thyme.  Watch the temperature closely, you want infuse the oil with the flavor of garlic and thyme without cooking either one.  When wine has reduced, add the olive oil (straining out garlic & thyme) and remove from heat.  When this mixture has cooled to approx. 100 degrees, combine with refreshed cauliflower, season with salt and pepper, add lemon juice then refrigerate.  Allow to marinate in refrigerator for two to three days before serving.  This will last for two to three weeks in the refrigerator.  It can be served alone as an appetizer or be added to any fresh green salad.