Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell

Search this book for Recipes »
    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Cooking for 1 or 2; Vegan; Vegetarian
    • Ingredients: oranges; kale; baby spinach; pineapple
    • Categories: Salads; Side dish; Dairy-free; Vegan; Vegetarian
    • Ingredients: kale; lemons; cooked white beans
  • Smoky kale salad with toasted almonds and egg
    • Categories: Egg dishes; Salads; Lunch; Main course; Side dish; Spanish; Vegetarian
    • Ingredients: kale; eggs; sherry vinegar; sliced almonds; pimentón de la Vera
    • Categories: Salads; Lunch; Main course; Side dish; Vegan; Vegetarian
    • Ingredients: kale; sherry vinegar; sliced almonds; roasted red peppers; golden raisins; pimentón de la Vera
    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: slivered almonds; kale
  • Kale and sweet potato sauté
    • Categories: Quick / easy; Main course; Side dish; Vegan; Vegetarian
    • Ingredients: sweet potatoes; chili powder; ground cumin; kale
    • Categories: Rice dishes; Main course; Vegetarian
    • Ingredients: fresh ginger; green onions; kale; Sriracha sauce; cooked rice; soy sauce
    • Categories: Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: shiitake mushrooms; soy sauce; shallots; kale; sake; white miso
    • Categories: Stews & one-pot meals; Main course
    • Ingredients: Italian chicken sausages; red bell peppers; tomato paste; kale; canned white beans; chicken broth
    • Categories: Soups; Cooking ahead; Portuguese
    • Ingredients: kielbasa sausages; yellow onions; potatoes; chicken broth; kale
    • Categories: Egg dishes; Snacks; Cooking ahead
    • Ingredients: bacon; kale; roasted red peppers; eggs
    • Categories: Curry; Main course; Indian; Vegan; Vegetarian
    • Ingredients: fresh ginger; baking potatoes; cauliflower; jalapeño chiles; ground coriander; turmeric; ground cumin; peas; cilantro
  • Cauliflower with salsa verde
    • Categories: Dips, spreads & salsas; Side dish; Vegan; Vegetarian
    • Ingredients: cauliflower; parsley; chives; capers; lemons; cerignola olives
    • Categories: Dressings & marinades; Salads; Side dish; Thai
    • Ingredients: fish sauce; rice vinegar; limes; serrano chiles; Brussels sprouts; cauliflower; blood oranges
  • Creamy cauliflower gratin
    • Categories: Side dish; Vegetarian
    • Ingredients: vegetable broth; cauliflower; Greek yogurt; Gruyère cheese; Parmesan cheese; shallots; sliced almonds
  • Cauliflower soup with gingerbread spices
    • Categories: Soups
    • Ingredients: yellow onions; cauliflower; apples; ground cinnamon; ground ginger; whole cloves; chicken broth; honey
  • Cauliflower hummus
    • Categories: Dips, spreads & salsas; Vegan; Vegetarian
    • Ingredients: cauliflower; tahini; ground cayenne pepper; cilantro
  • Romanesco summer salad
    • Categories: Salads; Side dish; Summer; Vegan; Vegetarian
    • Ingredients: Romanesco cauliflower; lemons; red bell peppers; red onions; dill; capers
    • Categories: Chutneys, pickles & relishes; Mexican; Vegan; Vegetarian
    • Ingredients: garlic; dried oregano; black peppercorns; cauliflower; carrots; jalapeño chiles; rice vinegar; bay leaves

Notes about this book

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Notes about Recipes in this book

  • Roasted broccolini with winey mushrooms

    • lorloff on October 30, 2016

      Great dish we made it with roasted broccoli from the farmer's market and wild mushrooms it was very good. Made this again with chanterelles and trumpet mushrooms and used vermouth. Lovely for a vegetarian dinner party Aug. 2023

    • hillsboroks on July 12, 2023

      This is such an easy recipe to make but the flavor returns are amazing. I used fresh broccolini from a neighbor’s garden. It was a bit small so it cooked the oven in only 5 minutes. I would love to try this with broccoli.

    • julesamomof2 on April 27, 2020

      This is one of those 'why didn't I think of that' recipes that will be made again and again. The winey mushrooms with a sprinkling of parm elevated it from just plain roasted broccolini.

  • Five-spice red cabbage salad

    • mcvl on February 15, 2023

      I liked this very much. The tastes are good, although I wanted a little more sourness (red wine vinegar) with the mirin and five-spice. The textures are what really made it for me -- red cabbage is almost meaty.

  • Indian potato and cauliflower curry

    • Astrid5555 on October 01, 2014

      A nice and easy curry. Next time however, I would leave out the part where you cook the potatoes and cauliflower just in oil without any liquid and wait until they soften, which takes ages and not the suggested 6 to 8 minutes. On top 2 tbs water added after they start to soften is not enough liquid to simmer the vegetables until they are tender.

  • Roasted Brussels sprouts with Parmesan crust

    • Astrid5555 on December 25, 2014

      Roasting Brussles sprouts in the oven is a true revelation and with the added Parmesan cheese this recipe is incredibly delicious! This will be the only way how I will cook Brussels sprouts from now on!

    • Lepa on December 21, 2016

      I mostly liked this and the timing was just right BUT my husband complained about the vinegar taste. I used basalmic. I might reduce the amount next time, if I make it again.

    • AllegraLeigh on December 26, 2016

      Made these for Christmas dinner and they were delicious...huge hit. Easy! I used balsamic vinegar and drizzled at the end with balsamic reduction. Seriously yum.

    • Christinalego on January 12, 2021

      Great! Def do again.

  • Mizuna salad with cumin-roasted cauliflower

    • Astrid5555 on September 09, 2014

      Used baby arugula as per substitution suggestion. Be careful to ensure that the cauliflower is tender but not mushy. Great with the additional sweetness from the dates!

  • Sautéed spring turnips with their greens

    • meggan on May 14, 2020

      Fine- nothing to write home about.

  • Chinese broccoli with ginger and oyster sauce

    • meggan on October 01, 2020

      Lovely and simple.

  • Romanesco summer salad

    • hillsboroks on July 14, 2020

      We really enjoyed this salad. Even though I realized at the last minute that I didn't have a red pepper, it turned very tasty. This was a great way to use that strange looking vegetable that came in the CSA box.

  • Keralan-style Brussels sprouts

    • swegener on March 08, 2015

      This was very surprising--I loved the flavor combination. I never would have thought of such a coconut heavy brussels sprout dish. I did add some ginger because I had a ton of it.

  • Lemony broccoli chop

    • sirimaria on December 09, 2015

      Easy to make and it was delicious even though I used frozen broccoli.

  • Cabbage confetti quinoa

    • Christinalego on May 03, 2023

      No, I did not like it. Won’t make it again.

  • Roasted cabbage wedges with lemon-thyme vinaigrette

    • coldcutcorner on January 18, 2023

      The leaves get nice and caramelized in the oven, and combined with the vinaigrette and the goat cheese it really packs a punch of flavor. It's simple. It does what it's here for, what it's supposed to do.

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Reviews about this book

  • Boston Globe by T. Susan Chang

    There’s one for every table and every occasion, and this book goes a long way toward easing these healthful greens onto the menu throughout the year.

    Full review
  • Food52

    Q & A with author Laura Russell

    Full review
  • ISBN 10 1607745712
  • ISBN 13 9781607745716
  • Linked ISBNs
  • Published Apr 10 2014
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

A cookbook showcasing 80 recipes for the most popular of the world's healthiest vegetables--kale, cauliflower, broccoli, Brussels sprouts, cabbage, leafy greens, and more--tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian, and vegan.

For a long time, brassicas had a mixed reputation. While a small group of people staunchly adored them, most Americans were not as fond of the vegetables formerly known as "cruciferous" (who doesn't remember a plate of stinky boiled cabbage or President Bush's condemnation of broccoli?). But in recent years, a transformation has occurred. Kale has taken the world by storm and there's hardly a restaurant left that doesn't have cauliflower on the menu. The rising popularity of brassicas is not only due to their extraordinary health benefits and "superfood" status, but also the realization that they can taste delicious when properly prepared. Brassicas shows home cooks how to bring out the flavors of these vegetables without death-by-boiling or burial under a blanket of cheese. When roasted, Brussels sprouts reveal an inherent sweetness. Watercress and arugula add a delightful peppery punch to salads. Caramelizing cauliflower in the sauté pan brings out its best attributes. Celebrating natural flavors rather than masking them, Brassicas both inspires cooks as well as arms them with appetizing new ways to increase their vegetable consumption.

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