Cauliflower Sliders

cauliflower 3 4.1.14I thought, “Hey, cauliflower steaks have been a thing now for a while, why not cauliflower sliders?” It was a Friday night, my husband and I were sipping on beer, I had a head of cauliflower in front of me, and a food processor, too (a recent gift from my daughters who’d known it was on my wish list).

Sure, you could call them cauliflower patties, but make them a little smaller, snack size, and now, poof!, they’re fun bar food in the comfort of your own home!

My list of ingredients: dandelion greens, shallot, garlic, cauliflower, organic frozen soybeans (thawed), jalapeño, shiitake mushrooms, an avocado, and organic corn tortillas.

Part 1:

  • 1 bunch of dandelion greens, leaves and stems chopped
  • 1 shallot
  • 3 garlic cloves

While oil heated in a pan over medium heat, I peeled the shallot and garlic and minced in the food processor, using the pulse button. Added to the pan. Pulsed the dandelion stems til minced. Into the pan. Pulsed the dandelion leaves til minced…added to the pan. The simmered greens would bring moisture to the patties. I put the lid on to cook through. They cooked maybe 5 or 10 minutes, while I prepared the other vegetables for part 2.

Part 2

  • 1 head of cauliflower
  • 10 oz. thawed organic soybeans
  • 1 large jalapeño, seeded

I pulsed each of these separately til minced. Emptied them into a large bowl. Seasoned with salt and pepper. The mix at this point was light, sweet and coleslawish.

To this, I added the sautéed dandelion greens, shallot and garlic mixture, and checked again for seasoning. It had a nice flavor, with the cooked greens adding a depth to the other raw ingredients. And it looked beautiful, like a fluffy grain dish in shades of green.

To form the sliders, I added two eggs to bind the mix, and got 25 2″ patties from this. Placed in the refrigerator to set, while I got toppings ready.


  • 5 shiitake mushrooms, destemmed
  • 1 avocado

Heated oil in a small pan over medium-high heat. I cut the mushrooms into about 1/4″ slices. Tossed them in the pan, and let them cook, turning from time to time. The idea is to let them cook til crispy. Some people do this in the oven. While the mushrooms cooked down, I halved the avocado, cut into slices, and set aside.

To finish off the sliders, I heated oil over medium heat in the pan I’d had the greens in, pulled the patties out of the fridge, and began to sauté the sliders. I also heated the oven to 300°. As I cooked up the sliders, I put them on a pan and into the oven to stay warm. Actually only made half of these, put the other half, separated by sheets of wax paper, in the freezer.

As I cooked the sliders, the mushroom continued to shrink and get crispy. They took at least 20 minutes to get to a browned and shrinking state, and then I just kept an eye on them while I cooked off the patties, so they got crispier but not burned.

When everything was done, I took out organic corn tortillas, and heated one at a time over an open flame to soften. Cut them in half, one slider per half. Topped with a buttery avocado slice, and a few crisp shiitake pieces.

cauliflower 1 4.1.14Now, I have to admit, they didn’t end up being quite what I’d wanted. I had wanted more kick, more juicy but firm. More oomph, because cauliflower can take it. One less egg maybe. Definitely at least one more jalapeño. And I forgot to add the cilantro I’d bought specifically for this, which is why I didn’t put it in my ingredients list, but would certainly have been an excellent addition!

Still, I like this idea. And I will say that corn tortillas, crispy shiitake and creamy avocado are a great way to serve these sliders.

A little tweaking to do on this one, but worth a repeat.

Cauliflower sliders…fun bar food for a Friday night at home.


Cold Day, Hot Soup

greens1 1.26.13Greens and beans. Second Week. Soup.

Still January. And…it genuinely got cold. Highs didn’t get out of the 20s this week, and the lows were in the teens. Even some snow.


I wanted to make soup anyway, but it felt even righter.

This time I came home with collard greens and dandelion greens. I don’t always double up on greens in one dish, but they’ve been looking so good to me in the store, I can’t walk out of there with just one kind!

Lots of chopping for this one, but then it goes together pretty quick.

I used…

  • 1 bunch collard greens, rinsed and dried
  • 1 bunch dandelion greens, rinsed and dried
  • 1/2 medium onion, diced
  • 3 celery stalks, diced
  • 4 garlic gloves, minced
  • 1 tablespoon dried tarragon
  • 3 small carrots, diced
  • 3 small parsnips, diced
  • 3 small potatoes, diced
  • 4 cups vegetable broth
  • 1 bay leaf

I decided to start by cooking the greens in a separate pan. A matter of logistics. Since I had such a lot of greens, I decided to start them in a pan with a wider bottom. Then I could spread them out, and they’d take a little less time to cook down, and would be co-cooking while the other vegetables got going. If I’d stuck to one pot, then I would’ve added the greens to the other vegetables after they’d cooked and browned some.

So I got oil heating in the pan for the greens. Trimmed off the ends of the collards, and cut the stalks into thin slices, then into smaller dice-size, tossed them into the pan to start cooking. I like to use the stalks whenever I can, as long they aren’t too fibrous. I’ll cut them into thin slices, and then cut further if I need to, as I did with these, because I wanted something that sits easily on a soup spoon! I cut the leaves in half once and then again, and in some cases even a third time (because collard leaves are like big fans!), to get vertical ribbons, which I cut into smaller squares, again keeping spoon-size in mind. Turned them in the oil to coat them.

I cut the dandelion greens, and added them. A little salt and pepper, stirred, put on the lid, allowing the greens to cook down over a low/medium-low heat.

I heated enough oil to coat the bottom of my soup pot. To that, I added the diced onion and celery, and the minced garlic cloves, and let them soften. Then came the diced carrots, parsnips, potatoes, and dried tarragon, with salt and pepper to taste. I cooked those over a medium heat til softened, and spooned in the cooked greens. Along with a bay leaf, I poured in four cups of vegetable stock and a can of rinsed red kidney beans, checked for seasoning, let it all come to a boil and simmer for 5-10 minutes to be sure everything was heated through.

And I toasted a thick slice of multigrain bread.

greens2 1.26.13You see it posing in the picture. After the beauty shot, I submerged the bread and let it get soft with the broth. It didn’t complain.

The broth took on the flavor of the greens, which was really nice. And each bite had a different mix of flavors. Sometimes carrot, sometimes parsnip, sometimes the kick of garlic, or the hint of tarragon.

Beautiful, hearty, and warming from the inside out.