Cauliflower Cucumber Corn Salad (video)

Today, I want to share some delicious recipes centered around two amazing vegetables: corn and cauliflower. These versatile ingredients can be used in a variety of dishes, from quick and easy fritters to hearty pies. Let’s dive into the wonderful world of corn and cauliflower!

Creamy Sweet Corn Cauliflower Grits

Our first recipe is for Creamy Sweet Corn Cauliflower Grits. This dish combines the smooth and creamy texture of grits with the natural sweetness of corn and the mild taste of cauliflower. It’s a delightful twist on a classic Southern favorite.

Ingredients:

• 1 cup yellow cornmeal grits
• 1 cup cauliflower florets
• 1 cup sweet corn kernels
• 1/2 cup grated cheddar cheese
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. In a large pot, bring 4 cups of water to a boil. Add the cauliflower florets and cook until tender, about 5 minutes. Drain and set aside.
2. In the same pot, bring 4 cups of water to a boil again. Gradually whisk in the cornmeal grits and reduce heat to low. Cook for about 20 minutes, stirring occasionally, until thickened.
3. Stir in the cooked cauliflower, sweet corn kernels, grated cheddar cheese, and butter. Season with salt and pepper to taste.
4. Cook for an additional 5 minutes, until the cheese is melted and the mixture is creamy. Serve hot.

How to prepare:

This Creamy Sweet Corn Cauliflower Grits recipe is simple to prepare. Start by boiling the cauliflower until tender, then cook the cornmeal grits separately. Once both are ready, combine them with the remaining ingredients, including grated cheddar cheese and butter, to create a creamy and flavorful dish. It’s perfect for breakfast, brunch, or even as a side dish for dinner.

Preparation time: 30 minutes

Free-form Corn, Cauliflower, and Chicken Pies

If you’re in the mood for something more substantial, these Free-form Corn, Cauliflower, and Chicken Pies are a great option. They are packed with flavor and make for a satisfying meal.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 cup cauliflower florets, steamed and chopped
• 1 cup sweet corn kernels
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sheet puff pastry, thawed

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened.
2. Add the shredded chicken, cauliflower, sweet corn kernels, dried thyme, salt, and black pepper to the skillet. Stir well to combine and cook for 5 minutes.
3. Preheat your oven to 400°F (200°C).
4. Roll out the puff pastry sheet on a lightly floured surface and cut it into 4 equal squares.
5. Divide the chicken and vegetable mixture evenly among the pastry squares, placing it in the center.
6. Fold the corners of each pastry square up towards the center, forming a rough circle.
7. Place the pies on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes, or until the pastry is golden brown and crispy.
9. Remove from the oven and let cool for a few minutes before serving.

How to prepare:

To prepare these Free-form Corn, Cauliflower, and Chicken Pies, start by cooking and shredding the chicken breasts. In a skillet, sauté onion and garlic until softened, then add the chicken, cauliflower, sweet corn, thyme, salt, and pepper. Mix well and cook for a few minutes. Roll out the puff pastry, divide the mixture into the pastry squares, and fold them up to form pies. Bake until golden brown and crispy. These pies are perfect for a cozy dinner or a picnic in the park.

Preparation time: 40 minutes