vegetables Archives | butter loves company

Just like Brussels sprouts took over the side dish scene in 2014, cauliflower is currently spreading across restaurant menus, Instagram feeds and food blogs like wildfire. You may want to get familiar with the white plant, as it is on the road to being the Jennifer Lawrence of veggies this year.

So what is cauliflower, exactly? People have called it the ‘albino broccoli,’ which, outside of being politically incorrect, is also just not true. While its stem and florets look similar to broccoli’s, cauliflower is its own vegetable within the plant species brassica oleracea, of which broccoli, kale and Brussels sprouts are also a part. Judging from that list, it seems like brassica oleracea is having a moment.

Cauliflower has a soft, light flavor that is pleasant raw or amplified by roasting or seasoning. Its florets are dense and often used as a healthy starch substitute because of their similar texture to potatoes or rice when cooked. The veggie is low calorie (about 25 calories per cup, raw), low in carbs and also brings fiber, vitamin C and potassium to the table.

In other words, bring on the cauliflower!

There are countless ways to use it: in soups, as steaks, in tacos, as a side, roasted and dipped into deliciousness … Just to name a few. Here are ten recipes that are on my to-make list to get you started, brought to you by some of my favorite food sites:

Charred Cauliflower Quesadillas from The Smitten Kitchen — I’m a sucker for anything quesadilla’d, so this is a no brainer in mi casa. Also, Deb is a genius so this can’t be a flop.
Cauliflower Buffalo Bites from Huffington Post Food — Trying to replace buffalo chicken wings seems criminal, but if this works it is for realz a game changer.
Cauliflower Gratin from The Delicious Life (recipe originally from Thomas Keller) — Think healthier version of the decadent potato gratin you may have as a holiday side dish.
Ginger Fried Cauliflower Rice from A Cozy Kitchen — Adrianna makes a healthy, spicy fried “rice” and tops with a fried egg. Bingo.
Cauliflower Steaks with Olive Relish and Tomato Sauce from Bon Appetit via Epicurous – Keep it thick, caramelize it and make it the star of meatless Monday.
Cauliflower Chowder from Damn Delicious — The cauliflower replaces potatoes in this healthier version of the creamy classic (still topped with bacon bits because we’re only human).
Spaghetti with Cauliflower Walnut Pesto from Mario Batali — Cauliflower and anchovy filets combine in this twist on a traditional pesto. Pst … don’t tell anchovy haters that they’re in the sauce. Based on experience with anchovy walnut sauces, I bet you they won’t even be able to tell and they will LOVE it.
Curried Cauliflower Soup from Cookie and Kate — Roasted cauliflower, coconut milk, Thai red curry and white wine. Um, where do I sign up?
Whole Roasted Cauliflower with Cheddar Beer Sauce from Joy the Baker — “I literally can’t even.”
Bar Tartine Cauliflower Salad from 101 Cookbooks — Spicy, chunky, creamy, sweet, tangy … this salad from the San Francisco restaurant sounds like it has it ALL.

Ready. Set. Cook. And, report back! 😉

Fluffy, moist sweet potato muffins spiced with cinnamon and nutmeg, topped with a crunchy, sweet pecan streusel

I’ve been meaning to bake with sweet potatoes for so long. Really, it has been on my mind since last Thanksgiving after eating the classic sweet potato casserole topped with gooey marshmallow and sticky sweet pecans. It still boggles my mind that sweet potato casserole is considered a side dish and not a dessert, though I’m certainly not complaining because then I can have guilt-free seconds!

With Easter around the corner, my timing to make sweet potato streusel muffins couldn’t be worse. Right now, you’re likely expecting some variation on homemade Peeps, deviled eggs, or carrot cake. (Thanks to my mom, I have the BEST carrot cake recipe to share with you at some point, hopefully sooner rather than later.)

Alas, I dropped the ball and picked up a sweet potato and this is what came of it.

For those of you who are weary of veggies in dessert, trust me, you’ll be happy you gave this recipe a shot. Sweet potato carries similarities to pumpkin when used in baked goods; it effortlessly results in a moist cake. Paired with warm spices like cinnamon and nutmeg, and topped with a sweet, crunchy pecan streusel, these sweet potato streusel muffins are for keeps. The muffin tops have just enough crunch and the insides stay fluffy, moist, and flavorful. No crumbly, dense, or dry muffins here.

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As a lifelong Bostonian, and as we approach the 2014 Boston Marathon, I’d like to remind everyone that you can still donate to The One Fund to help those most affected by the tragic events of last year’s Boston Marathon. While my heart continues to be heavy for those whose lives were directly impacted by the tragedy, I continue to be inspired by the stories of hope and the force of this great community—and communities across the globe—to come together with pride, positivity, and support.

sweet potato streusel muffins

Author: Adapted from SugarDishMe and Rachael Ray

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 12 muffins

Fluffy, moist sweet potato muffins spiced with cinnamon and nutmeg, topped with a crunchy, sweet pecan streusel.

Ingredients

3 large eggs
⅓ cup Greek yogurt
¾ cup canola or vegetable oil
1 cup sweet potato, cooked and mashed* (about 1 large or two small sweet potatoes or yams)
1 cup packed light brown sugar
1½ teaspoon vanilla
1¾ cups all purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon nutmeg
For Streusel Topping:
3 tablespoons unsalted butter, softened
½ cup finely chopped pecans
¼ cup all purpose flour
¼ cup granulated sugar

Instructions

Preheat the oven to 425°F and line a standard muffin pan with paper liners.
In a large bowl, or the bowl of an electric mixer, beat the eggs on low for 15 seconds. With the mixer on low speed, beat in the yogurt, oil, and sweet potato mash. Finally, add the brown sugar and vanilla, and mix until combined.
In a separate, medium sized bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, and nutmeg.
Gently pour the flour mixture into the sweet potato mixture and set the emptied flour bowl aside. With the mixer on low, beat until just combined.
Divide the batter evenly between the 12 prepared muffin cups.
In the bowl you used for the flour mixture, crumble together the softened butter, chopped pecans, flour, and sugar with your fingers until small clumps form. Sprinkle the topping over all the muffins. It may seem like a lot, but it will spread as the muffins puff up in the oven.
Bake the muffins at 425°F for 6 minutes, then reduce the oven temperature to 350°F and bake for additional 12–14 minutes, or until a toothpick tested in the center of a center muffin comes out clean. Cool in the muffin pan for 5 minutes and then transfer muffins to a wire rack to cool completely.
*To make sweet potato mash, poke a large sweet potato all over with a toothpick. Place on a baking sheet and cook in the oven at 400°F for about 45 minutes, or until a knife can easily slice through the center of the potato. Let cool completely, remove skin, and mash with a fork.