276870 Sat Mar 05 14:29:12 -0800 2005 21 31 Home Cooking 0 1461814 Boring question - but any interesting recipes? Sat Mar 05 14:29:12 -0800 2005 0 beth 1 1461815 Far and away, roasted cauliflower. Avoid the dreadful low-carb mashed cauliflower recipes. Sat Mar 05 14:30:52 -0800 2005 1461814 0 Karl S. 2 1461823 Thanks all! What is your method for roasting? Seasoning? Temp? Time? I will also try the gratin. I have never made cauliflower and am trying to expand the veggies I serve my kids. Sat Mar 05 17:02:03 -0800 2005 1461815 0 beth 3 1461839 We like the recipe Emeril uses for roast cauliflower with olive oil, parm, garlic, salt and pepper. Sat Mar 05 18:51:18 -0800 2005 1461823 0 Linda R. 1 1461817 Try the baked cauliflower recipe from New Basics coookbook: Mash butter with minced garlic, lemon juice, dill, cumin, salt and pepper. Spread on a whole, trimmed head and bake it, covered (I think)until is is easily pierced with a knife point. I LIKE the low carb cauliflower mashes and "rices". Especially just steamed cauliflower pureed with butter. Nothing shameful about that; in fact, it is confusing to me when chowhounds on this board demonize a diet or other's preferences. Isn't exploration what chowhounds are all about? Don't want to start an argument with folks I respect, I'm just suprised.IMHO Sat Mar 05 14:51:38 -0800 2005 1461814 0 LizR 2 1461930 "it is confusing to me when chowhounds on this board demonize a diet or other's preferences." Am I missing something? Where did someone demonize a diet? Or other's preferences? OP asked for recipes. A poster warned about a group of recipes he/she didn't like, but did not make any disparaging remarks about any type of diet. At that point, no one had stated a preference for low carb mashes. Me, I like cauliflower. I prefer it roasted over mashed, but that's cause I love crunchy/crispy food. I find mashed foods boring unless you add a lot of fat. Mon Mar 07 00:31:25 -0800 2005 1461817 0 Pssst 2 1461971 I have to say, I tried a few of the mashes for my SO, ( I love roasted cauliflower, but he doesn't, and is on Atkins) I ended up deciding that just steaming it to death (20 minutes), and using my stick-blender to mix it with a pinch of butter, onion powder and saly made a really delicious combo...Altho I do eat carbs, I often can't justify knocking back a bowl of mashed potatoes as a snack, and these are healthy, and lower calorie, too, what's not to like? Link: http://www.bistrodraw.com/Furniture.htm Mon Mar 07 11:43:26 -0800 2005 1461817 0 galleygirl 1 1461818 Preheat the oven to 450 Break a head of cauliflower into smallish florets. Season with lemon juice, salt, pepper, and olive oil. Spread loosely on sheet pan and place in oven until tender with golden brown spots. (~15 minutes) Sat Mar 05 15:10:58 -0800 2005 1461814 0 Liz 2 1461827 I find I have to roast the cauliflower longer. I toss w/ s & p and a good olive oil, roast at 450 for 25-30 minutes. I turn the florets over half way thru cooking time. By far my favorite vegetable this way. Sat Mar 05 17:21:24 -0800 2005 1461818 0 Shaebones 1 1461820 Cauliflower gratin. Easy and yummy. Just like doing a potato gratin but parboil the cauliflower florets or cook in sauce for 5 minutes till tender. Sat Mar 05 15:40:16 -0800 2005 1461814 0 mod'ern 1 1461825 I have recently become addicted to cauliflower. I used to hate it; now, I can't get enough. Most often, I'll just broil half a head in the oven. Break the cauliflower into little florets, drizzle with garlic olive oil. Broil for around 12 minutes, checking on it halfway through and stirring it so that all pieces get a little brown. Sprinkle a little fleur de sel atop before eating, and it's just divine. Rather on the healthy side too, if you don't use too much olive oil. When I have more time, I follow the recipe I've linked below, leaving out the raisins (which I don't like) and occassionally the bacon (when I don't have any at home). It's really a great dish. Link: http://www.gothamist.com/archives/2005/02/08/eating_in_lupa_and_porcupines_roasted_cauliflower.php Sat Mar 05 17:14:33 -0800 2005 1461814 0 jacinthe 1 1461826 Beth, you might like this one though I've not tried it myself...a bunch of folks on the Epicurious food discussion board are loving it right now and for the life of me, I figure out what the difference is between this and regular roasted cauliflower...? BUT, there've been great reviews of it...just DON'T use a whole Tablespoon of salt like the directions say to.Also, the directions to put it in a popcorn container...???...well, anyway, it does sound good. Link: http://food4.epicurious.com/HyperNews/get/archive_swap59301-59400/59323/3.html Sat Mar 05 17:17:34 -0800 2005 1461814 0 Val 2 1461866 Val, this one bakes for an hour, while the ordinary roast cauliflower bakes for about 20 minutes, so that the outside (because you're turning it a few times) becomes dark & crusty, but when you bite into it, it bursts in your mouth. (Be sure to start with DRY florets). Do try it and you'll see... I love the regular roast one, but hubby is indifferent to it, but this one elicited...My, this is really delicious.... from him! Sun Mar 06 10:00:45 -0800 2005 1461826 0 Moyn 1 1461833 Oh, the synchronicity. Was just checking Chowhound before I went down to make a cauliflower casserole as a side for roast chicken. Remember the original Moosewood cookbook? Cauliflower Marrenca, if memory serves. Steamed (micro'd) cauliflower florets sauted with garlic and basil, sliced mushrooms sauteed with onions, then drenched in lemon juice. Mix together with brown rice & cheddar & bake a bit. Great on its own or as a side. Also, from Vegetables Every Day (Jack Bishop, I think), cauliflower with brown butter & walnuts. Melt a few Tbs of butter in a large saucepan, saute walnut pieces until everything is fragrant and the butter is brown. Combine with steamed cauliflower florets. Sat Mar 05 18:25:57 -0800 2005 1461814 0 Tatania 1 1461844 How great---I was looking for a cauliflower recipe since I had a large head that needed to be cooked tonite. I love roasted cauliflower, but wanted something different.I made the dreaded mashed cauliflower and thought it was very good. Cooked the smallish flowerets in chicken broth till very well done, drained well, then dried out over med. heat-shaking the pan often. Next added cream, a bit of instant mashed potatoe flakes, butter, lots of s. and p.,a bit of sour cream and mashed them like crazy. Served them under bacon and mustard baked scallops---very good. I think your kids would like these---roasted is great, but this is another good way to get children to eat their vegies. Sat Mar 05 20:25:17 -0800 2005 1461814 0 jackie 2 1461875 I do this, minus the mashed potato flakes. Doesn't need it, imho. Alternative, skip the sour cream, and add some grated cheddar or parmesan and herbs of your choice. Ground coriander seeds and lemon or orange zest with oregano, salt and pepper are a great seasoning for roasted cauliflower; I roast at 450 for a half hour to 40 minutes-- we like ours on the edge of burnt. Pan sauteed cauliflower is also really good-- cut florets small, then saute until dark golden in a saute pan on the stove in olive oil, with small chunks of pancetta. When ready to serve the rest of the meal, stir in baby spinach, toss until wilted, and add a tbsp. or so of good balsamic vinegar, salt and pepper. Great with a pork roast. My mother in law makes this, and it's delicious. I believe it's based on a recent Bon Appetit. Pan sauteed cauliflower with lemon zest, salt and pepper, and then tossed the last few minutes with chopped green olives, and dressed with grated parmesan or toasted bread crumbs is also good. Sun Mar 06 12:52:07 -0800 2005 1461844 0 emdb 1 1461855 Roasted cauliflower is great, and it's easy. For an occaisional dish that stuns, deep fry the flowerets (no batter). Then toss them in a yogurt or sour cream dressing with cumin, pepper, paprika, turmeric and salt. Mmmm... Sat Mar 05 23:44:28 -0800 2005 1461814 0 Noah 1 1461910 Here are two of my favorites: 1. A pan roasted one in the Indian style that is really good. Cut the cauliflower into florets and then slice about 1/3"-1/2" thick. Mince an onion and a few cloves of garlic. Optional (but good), grate some fresh ginger to taste. In a very large frying pan, put canola or vegetable oil to make about 1/3" on the bottom. When hot, add 2 tsp. of whole fennel seeds and 1 TBL whole mustard seeds to the pan and stir until they start to pop. Add the onion, garlic and ginger and cook until the onion starts to brown. Add some cayenne pepper to taste if you prefer and some salt, about 1/4 cup water, and the cauliflower. Stir and cook until the cauliflower is done to your liking, but not mushy. You may want to cover the pan for some of the cooking time, if needed. What you should end up with is the cauliflower with a dry coating of the seasonings. This really is tasty (and it works on potatoes too). 2. A baked whole head. Core and steam the head of cauliflower whole until just tender. Meanwhile, melt a lot of butter in a pan on the stove and and a little finely smashed garlic and fresh breadcrumbs and stir until the breadcrumbs just start to color. Stir in salt, pepper and any herb you prefer (fresh parsley is all you need, but a little savory, thyme or tarragon would be nice to). Place the caulflower head in a casserole, spread the buttery breadcrumbs all over the surface, and bake in the oven until the crumbs are browned. Serve by slicing in wedges. Hope you get a chance to try these. Enjoy! Sun Mar 06 19:53:27 -0800 2005 1461814 0 Terrie H. 1 1461929 Just yesterday I parboiled and refreshed a whole head in salted water, broke it into flowerets, then put it in a single layer in a buttered baking dish. I took the heels of two loaves of whole wheat sandwich bread that was lying around, and grated them on a box grater. Then grated about the same amount of reggiano parmesan (maybe 3/4 cup each). Grabbed the soft butter left in the dish (maybe 3T), mashed those three things together, and distributed chunks of it over the cauliflower, kind of like a crisp topping. Stuck it under the broiler until there were a couple of blackened bits. Excellent. Mon Mar 07 00:11:20 -0800 2005 1461814 0 heidipie 1 1462015 Roasted is the easiest and one of my favorites. Can add chopped garlic cloves when roasting, but then roast longer at a lower temp. A cross between roasted and mashed if you have a George Foreman grill: Cut the cauliflower into small pieces and toss with extra virgin olive oil. Place on preheated grill and cook for about 14 minutes. Open the grill after about 12 minutes and flatten/squash the cauliflower. cook for a few more minutes. And an easy cauliflower "souffle": 1 large cauliflower (about 2 - 2 1/2 lb) • salt and pepper • 3 to 4 Tbsp vegetable oil • 1 large onion, chopped • 2 large eggs, separated • 1 - 2 Tbsp fine bread crumbs • 1/2 tsp paprika Preheat oven to 375 F. Divide cauliflower into medium florets. Cut peel from large stalk and slice stalk. Boil cauliflower in large saucepan of boiling salted water 8 to 10 minutes or until stalks are very tender. Drain well and cool. Puree in food processor, leaving a few chunks. Transfer to a bowl. While cauliflower is cooking,heat 2 to 3 Tbsp oil in medium skillet, add onion and saute 5 minutes. Beat egg whites until stiff. Add whole egg and bread crumbs to cauliflower mixture. Season well with salt and pepper. Lightly stir in onion and any oil in the pan. Fold in beaten egg whites. Oil a shallow 8-in.square baking dish. Add cauliflower mixture. Sprinkle 1 Tbsp oil over top. Sprinkle with paprika,. Bake 30 minutes or until set. To serve, cut carefully in squares and run knife around edges. Use spoon to remove portions. Makes 4 to 6 servings. Mon Mar 07 14:44:14 -0800 2005 1461814 0 JRL 1 1462028 There is a recipe for a delicious cauliflower and leek risotto on Epicurious -it's really excellent. Mon Mar 07 15:40:18 -0800 2005 1461814 0 sally from LA 1 1462159 I also love roasted cauliflower, but when I'm in the mood for something spicier, I make this: In a little bit of ghee or your favorite neutral vegetable oil, saute a chopped hot pepper and some onion. When it's softened, add some chopped garlic and grated ginger. Stir in cumin, coriander, and a dash of cayenne, and saute until fragrant. Add about half a head of cauliflower, chopped, and stir to coat in spices and vegetables. Add a couple of tablesppons of water, bring to a boil, cover, and reduce to simmer. Cook until the cauliflower is cooked to your liking, making sure it doesn't dry out. Stir in chopped cilantro and cook for another minute or so. Serve over rice with a sprinkle of lemon juice to brighten the flavor. For a complete meal, stir in some chopped firm tofu along with the cilantro or serve alongside some yogurt. Tue Mar 08 14:22:11 -0800 2005 1461814 0 Mamab