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Cauliflower recipes - Dazzle me.

I will preface this by saying I'm not a fan. Maybe the vegetable, maybe the preparation, but it's one I have never prepared in my own kitchen because of my previous lacklustre cauliflower experiences. But, since it seems be one of the new "hot" vegetables, (so to speak), AND because I am trying to expand my vegetable repertoire, I bought a head of it today.

So what's your favorite?

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  1. here is a wonderful recipe on epicurious for roasted cauliflower with lemon and grainy mustard. I eat it like candy, it's so good! Note: I don't slice it, as the recipe calls for; I just break it into little florets.

    4 Replies
    1. re: pikawicca

      I don't know the recipe you're talking about, but for me, the simpler the better. I love roasting cauliflower, tossed simply with a bit of salt and pepper and some extra virgin olive oil prior to roasting.

      A tip about cutting: do cut the florets partially, or make slices through the whole cauliflower, so that you get lots of flat edges. Place the florets flat-edge-down on the lightly greased baking sheet. The flat edge against the surface of the pan will develop great caramelization, which is the best part of roasted cauliflower.

      1. re: pikawicca

        Yum! I just tried this recipe after reading the thread. Except well, I used half the butter and sprinkled paprika on top. It was delicious! I did slice the cauliflower as the recipe instructed, and it browned in a really appealing way because it was able to lie flat against the metal sheetpan.

        1. re: operagirl

          I only recently discovered this method for cooking cauliflower and it has transformed my diet! My guy loves cruciferous vegetables but insists on *raw* cauli in salads (ugh!)

          ^ I agree with FlavoursGal and operagirl -- slicing is essential and you get to use a lot of the stem, which is great too (less waste).

          For easier cleanup, I lay the large, sliced pieces, as well as all the crumbs, on parchment paper, drizzle with olive oil and sprinkle with salt (currently I am crazy about the Murray River pink salt, even though it is supposed to be a finishing salt) and then bake for 1/2 an hour at 350 or so, flip then bake a further 1/2 hour, or until the pieces are all dark brown and fabulous.

          Next I want to experiment with a roasted cauliflower soup. stay tuned... (advice welcome!)

        2. re: pikawicca

          A "second" for roasted cauliflower, but I like sprinkling it with freshly grated parmasean cheese as a finish in addition to the salt and pepper. And I agree with others who recommend breaking it into florets, rather than slicing it.

        3. i have turned many a non-cauliflower fan (myself and my family included) into cauliflower-snarfers with this. couldn't be simpler, especially if you buy the cauliflower precut (trader joe's carries it in bags, fresh, in the produce dept. many grocery stores have it in bins with the baby carrots, etc.)
          preheat oven nice and hot (i do 425, but anywhere from 375-425 works). toss the florets with a generous amount of olive oil, and season with salt and pepper. (after you try it the "plain" way, try some curry powder, or other herbs or spices you like--my fav is with spanish somoked paprika). arrange in a single layer on a rimmed baking sheet, and roast until the tips are browning and the cauliflower is tender, about 20 minutes. gobble until gone....if i make a pound, i can eat a pound...my mother-in-law, who is quite set in her ways, and DOES NOT EAT CAULIFLOWER, accidently consumed some over the holidays, and INSISTED that it was NOT cauliflower, because she does NOT EAT CAULIFLOWER.
          it is an amazing transformation.

          4 Replies
          1. re: chez cherie

            Instead of olive oil, which is good, try rendered duck fat and prepare in the same fashion (I use granulated garlic, salt, and pepper). It is really fabulous!

            1. re: chez cherie

              My wife made exactly this the other night. I can't even remember what meat was served with it. We've also roasted cauliflower whole after spreading an herb butter all over it. Yum

              1. re: chez cherie

                Isn't it remarkable how roasting vegetables with olive oil is so much more delicious than steaming them? This method also works wonders with brussels sprouts, asparagus, greenbeans, broccoli . . .

                1. re: chez cherie

                  This recipe turns cauliflower into candy. I got it from the Union Square Cafe cookbook (2nd volume I think) where it was part of a more elaborate dish. I can't make it anymore because I can't resist gobbling the roasted cauliflower.

                2. We love it raw. Break into florets, put into large covered plastic container. Sprinkle with celery salt, dill, (dried fennel tops are good too)little sugar,a little lea & perrin, grape seed oil, vinegar. Shake to coat, refridgerate for about 1 hour or so. Snack on it all week.

                  1. It's also amazing pickled, in either a sweet pickling marinade or a savoury one.

                    1. This is a good salad, roasted cauliflower and radicchio (I add roasted corn, too):

                      http://www.epicurious.com/recipes/rec...

                      I agree w/ FlavoursGal, though, and have to make extra roasted cauliflower, when I make this, for me to eat. I love plain roasted cauliflower.

                      1. Here is a favorite at my house. (I'll paraphrase, it comes from a little book called "Food Editor's Favorites", compiled from newspapers around the country in 1983.)

                        Mrs. Poole's Fresh Cauliflower Salad
                        1 cup fine dry bread crumbs
                        3 tablspoons butter
                        9 to 10 cups Romaine lettuce, torn bite-size
                        1 cup mayonnaise
                        2 tablespoons grated Parmesan
                        1 tablespoon fresh lemon juice
                        1 small clove garlic, mashed
                        salt & pepper to taste
                        1 half head of cauliflower, grated

                        Brown the bread crumbs in butter and cool. Mix mayo,Parmesan,lemon juice, garlic. Add s&p. Toss salad with this dressing, then distribute crumbs and cauliflower over top, don't toss, serve.

                        3 Replies
                        1. re: blue room

                          any tips on how to grate cauliflower? seems like it would be crumbles in minutes

                          1. re: orangewasabi

                            I guess in a food processor with a blade.

                            1. re: orangewasabi

                              No need for a food processor, just a plain ol' metal grater. It works like a charm, just hold a big floret as if it were a piece of cheese and grate away, it holds together very well and grates easily.

                          2. I havent made this in a few years, but deep fried califlower in a really light batter is a pretty outstanding side dish.

                            I used to do a batter with flour, water and a touch of curry powder.

                            2 Replies
                            1. re: rob133

                              For the batter, use equal parts chickpea flour (available at indian grocers) and water, add some garam masala for seasoning, and you have cauliflower pakoras.

                              1. re: winstonater

                                Yeah, I made cauliflower pakoras the other night. Caulif. takes especially well to the battered frying method. I used homemade curry powder rather than garam masala - less "sweet" to me.

                                I also love cauliflower soup. Especially wonderful with Stilton melted into it.

                            2. cream of cauliflower soup..simply the best

                              5 Replies
                              1. re: RiJaAr

                                I've enjoyed this Indian cauliflower soup recipe. I add less cream and more ginger, garlic, and cayenne b/c we like it spicy. My bf hates cauliflower and couldn't tell what the soup base was.

                                http://www.recipesource.com/ethnic/as...

                                1. re: RiJaAr

                                  I make a creamy cauliflower soup with bleu cheese crumbled into it. Really good.

                                  1. re: Candy

                                    I second and third the suggestions for soup! For those who love to roast their cauliflower, it's a nice touch for the soup as well. Here's my recipe that I made recently with bacon: http://singleguychef.blogspot.com/200...

                                    1. re: singleguychef

                                      singleguychef- I made your soup last night as part of my husband's bday dinner. Outstanding! I used regular bacon & 1/3 cup cream & 2/3 cups 2% milk (what I had in my fridge). Other than that, no other changes. The garlic really added a nice flavour without overpowering it. Delicious!

                                      1. re: tall sarah

                                        Glad it worked out for you sarah. Since I got my hand blender, I've been making soup and surprised at how easy they are to make. Coming up on my blog I'm going to be posting my recipe for a carrot ginger soup that turned out quite nice.

                                        P.S. Your version of my recipe probably turned out better using regular bacon. The low-fat bacon just isn't the same.

                                2. You can also puree it like potatoes- nutmeg, shallots, sea salt butter cream- yum!

                                  2 Replies
                                  1. re: professorbeezer

                                    Oh, I do adore it that way, too.

                                    I also love to make curried cauliflower, with lots of shallots and garlic, sometimes with some cubed potato. No just-cooked cauliflower in this dish - it has to be soft and almost mushy.

                                    1. re: professorbeezer

                                      We add grated cabot or grafton extra sharp cheddar, and leave out the shallots.

                                    2. From Marcella Hazan's More Classic Italian Cooking: Fried cauliflower with parmesan cheese batter. It's fabulous, and while it's supposed to be a side dish, it's usually the only course when I make it.

                                      Parboil head of cauliflower in unsalted water until about half done (20 min. or so), then cut off florets and slice the larger ones in half lengthwise. Put 1/2 c. lukewarm water in a bowl; slowly add 1/3 c. flour, beating constantly. Add 1/3 c. freshly grated parmesan; stir. Beat one egg and add to batter.

                                      She calls for heating 1/4 inch of vegetable oil in a pan, but this is one case where I prefer to fry in olive oil. You'll dip the cauliflower pieces into the batter, let the excess batter drip back into the bowl, and fry until golden (not too many at a time -- don't overcrowd). Sprinkle with kosher salt, if desired, and eat immediately.

                                      1. And, of course, there's that wonderful dish that the Brits call "Cauliflower Cheese." Steamed cauliflower swimming in a lovely cheese sauce -- really tasty.

                                        1. The current standby use for cauliflower for me is adding it to a curry - usually if I've made a pretty basic standard chicken or potato curry. For whatever reason the curry flaor really works on cauliflower

                                          1. Yes! I now use cauliflower only in curry. The trick is to cut up the cauliflower in very small bits. Do the same with brocolli. Will win over any non-cauliflower eater (who likes curry).

                                            1. professorbeezer's idea sounds like the South Beach Diet's mashed cauliflower. It really isn't bad. Just don't try to tell people it's potato..it ain't no potato..but it's not bad.

                                              1. Another thought just came to mind....mashed up with potato. Adifferent twist to plain old mashed potato. Its not as good as turnip in mashed potato, but its not bad.

                                                1 Reply
                                                1. re: rob133

                                                  You can mash it by itself also. Just make your usual mashed tater recipe and replace with all c-flower and reduce the amount of liquids a bit..

                                                2. One of my favorite ways to cook cauliflower is simple - comes from Pam Anderson's "How to cook without a book" -- and I use this method for many veggies (carrots, brussels sprouts, green beans, etc). Put 1 lb of cauliflower florets in a saucepan with 1/3 cup of water, a little salt, and either 1 T of olive oil or butter. Bring to a boil, cover, reduce the heat and cook 3-4 minutes until it's just starting to get tender - no more or the veggies will get overdone in the next step. Take the lid off, and cook off the liquid. Let the cauliflower saute for a few minutes in the oil/butter, add seasonings to taste. It always comes out perfect and you can vary the seasonings to your taste.

                                                  2 Replies
                                                  1. re: mimilulu

                                                    I have that book! I have been making so many vegetables using that simple recipe: kale, collards, broccoli, green beans etc. I usually put in a few smashed garlic cloves into the pot as well, which gives the vegetables some more flavor.

                                                    1. re: dimples

                                                      Yeah, it's a brilliant technique.

                                                  2. I like to make a dry Indian style dish with cauliflower. There isn't much sauce, so it is not a curry. Basically fry some whole spices like mustard seed and fennel seed till they start to pop, add minced onion and garlic (and ginger) and turmeric (or curry powder), saute briefly, then add broken cauliflower flowerets. 'Stir fry' a bit, add a splash of water, cover and steam till tender. Finish with a squeeze of lemon juice, salt and pepper to taste.

                                                    paulj

                                                    1 Reply
                                                    1. re: paulj

                                                      I make this a lot, varying the seeds and aromatics. Works well with just a few seeds, really, which makes it very versatile. Small florets work best.

                                                    2. slice into 1/2 inch slices and toss with olive oil, kosher salt and nutmeg. lay flat and broil till browned, flip and broil on other side. it caramelizes and is delicious!

                                                      1. cauliflower can be really wonderful. i never knew it could taste good raw, but the above idea sounds interesting.
                                                        my favorite preparations are cauliflower and onion omlette, and

                                                        cauliflower pasta, rich but wonderful:
                                                        steam cauliflower, and set aside some of the liquid. roll cauliflower florets in egg and parsley, then in parmesan and bread crumbs. fry(!) in olive oil.
                                                        now, fry some onions in butter and a little olive oil (can use the same pan), and add the fried cauliflower back w/its broth and a little chicken broth. cover and simmer until almost creamy.
                                                        add al dente linguine to pot to simmer in the sauce briefly.
                                                        it is absolutely heavenly.

                                                        1. Three different flavor variations on one cooking method--

                                                          cut a medium sized head into small florets--

                                                          bring olive oil to a shimmer in a wide saute pan, add cauliflower and 1 chopped yellow onion to saute pan, toss over med-high heat until it starts to brown-- reduce heat, add liquid and seasonings, simmer until tender, then raise heat to boil off any remaining liquid.

                                                          Flavors--

                                                          pancetta (w/onion), vermouth or balsamic & chicken stock, pine nuts, and baby spinach at the last minute until wilten

                                                          Saffron & chicken stock. Serve after plating with toasted almond slivers, or stir in right before serving. Golden raisins/chopped dried apricots/dried cherries/currants/chopped sundried tomatoes can be added with the liquid if desired, and toasted pine nuts subbed for the almonds.

                                                          Chopped green olives, capers (optional), and turmeric with chicken stock & vermouth. Top when served with toasted buttered bread crumbs, tossed lightly at the table.

                                                          1. I found this when I wanted to use cauliflower as a side on a menu, the raisin caper emulsion goes so well with the subtlety of the caramelized cauliflower

                                                            http://www.recipezaar.com/169809

                                                            1. Charlie Trotter has a fan-freaking-tastic recipe for a raw cauliflower soup in his Raw cookbook. It's made in the blender, and is easy, but the garnish technique involves a dehydrator. You don't have to use his technique, though--just wilt the butter lettuce in a warm oven with the olive oil and balsamic vinegar. So long as you aren't concerned with enzymes and temperature like raw foodists, it works. It's DELICIOUS.

                                                              1. I like cauliflower most prepared as "aloo gobi". Cauliflower is also great boiled whole, cooled, florets separated, and then drizzled with evoo, red wine vinegar, and sprinkled with sea salt. Tempura or dipped in an eggwash, coated with breadcrumbs and shallow or deep fried is another option with parboiled florets. Next week my local grocer will have cauliflower for 99c a head, so I'll be cooking up some myself as well. IIRC, Batali has a recipe with pasta (penne) and cauliflower. That's a good recipe too if you want some carbs.

                                                                Found it: http://www.foodnetwork.com/food/recip...

                                                                1 Reply
                                                                1. re: Cheese Boy

                                                                  Aloo gobi is awesome. I use the recipe from the out-takes of the film, "Bend it Like Beckham". The director makes it with her mom and 'auntie'. Not only is it informative, it's also funny. Delicious!

                                                                2. I think from Joy of Cooking, fried with red pepper flakes. I have also added little bits to linguini with clams. Little bits in an omelet. But then I love cauliflower.

                                                                  1. Second the recs for pureed cauli as well as cauli souffle... low cal if you cook it, blend it with lipton's onion soup mix, fat free sour cream, and fat free ricotta cheese. Add any other flavors.

                                                                    consider also grating it and sub for rice in fried rice. "Cauli-flied Rice"

                                                                    1. I usually make Ina Garten's cauliflower gratin - http://www.foodnetwork.com/food/recip... - it's the only way my husband will eat it.

                                                                      1. I can only second the above poster's rec. for "Cali-fried rice"
                                                                        Simpley grate the califlower, steam it in the microwave for a few minutes and then use it like rice in your favorite fried rice recipe. It's fabulous with just a smidge of the carbs of fried rice.

                                                                        1. Years ago, I made up this method when cooking for my young daughter. It's now a family favorite. Steam cauliflower until it's pretty soft. In a large cast iron skillet, heat some olive oil and butter. Break up cauliflower into small florets and toss into skillet. With a spatula or potato masher, break it all up into very small pieces , add s & p , and cook, over relatively high heat until it begins to brown. You need to keep an eye on it, treating it almost like you would hash browns, turning and patting down with spatula. I know it sounds a litttle boring, but browning it and cooking out all the moisture brings out the natural sugars.

                                                                          1 Reply
                                                                          1. re: EllenMM

                                                                            I totally vouch for this recipe!! Made it 2 nights ago and landed up eating the whole head myself

                                                                          2. This a great way to make cauliflower. My kids were never big fans until I started making it this way. Now I need to make two heads at a time!

                                                                            Spiced Roasted Cauliflower
                                                                            Adapted from December 2002 issue of Food and Wine

                                                                            Ingredients
                                                                            1 large head cauliflower (about 3 pounds), cut into florets
                                                                            4 tablespoons unsalted butter, melted (Alternatively: Use same amount of olive oil)
                                                                            1 teaspoon sugar
                                                                            1/2 teaspoon salt
                                                                            1/2 teaspoon freshly ground pepper
                                                                            1/2 teaspoon hot paprika
                                                                            1/4 teaspoon cinnamon
                                                                            1⁄2 teaspoon ground coriander
                                                                            Coarse salt, for sprinkling

                                                                            Method
                                                                            Preheat oven to 475 degrees. In a large bowl, toss cauliflower with butter or oil, coating evenly. In a small bowl, combine sugar, salt and spices and mix cauliflower with hands, ensuring that spice mixture has been evenly distributed.

                                                                            Spread florets on a baking sheet in a single layer and roast in oven until fork tender, at least 15 minutes. Serve in a bowl as a side dish or with toothpicks, as a party snack.

                                                                            2 Replies
                                                                            1. re: AmyH

                                                                              The Spiced Roasted Cauliflower sounds really good. Here's one from WeightWatchers that we made last night. It was so good that we did a second batch and skipped the green salad which we were going to make.

                                                                              1 cauliflower cut into small florets
                                                                              1/2 tsp cumin
                                                                              1/2 tsp chili powder
                                                                              1/2 tsp black pepper
                                                                              1/2 tsp salt

                                                                              Put cauliflower into a bowl, sprinkle on spice mix and shake to coat. Bake in 375 degree oven for 10 min or so. Very low cal and good.

                                                                              1. re: AmyH

                                                                                Fantastic recipe, thanks AmyH

                                                                              2. The original Moosewood cookbook has a wonderful recipe for cauliflower cheese pie in a shredded potato crust.

                                                                                1 Reply
                                                                                1. re: Ellen

                                                                                  This is on the regular rotation at our house. It's just wonderful.

                                                                                2. Take a clean head and steam until fork inserts easily. Put on cookie sheet. Combine 1 cup mayo and 3 - 4 TBLS of Dijion mustard. Slather mayo-mustard mixture over cauliflower. Top entire head with a couple of cups of grated cheese of your choice. Pat cheese to keep it on with bulk of it on top. Put under broiler until cheese melts. Unbelievable!! You can eat the whole thing yourself...

                                                                                  2 Replies
                                                                                  1. re: tomself

                                                                                    that DOES sound delicious! how long does it take to steam a whole cauliflower?

                                                                                    1. re: orangewasabi

                                                                                      It takes about 7 - 10 minutes to steam. You can microwave it under a wet paper towel for about 15 minutes also. Although I like the steamed version better.

                                                                                  2. I'm repeating some of this from a previous post where someone asked for ideas for broccoli. I suggested a cauliflower soup adapted for broccoli. I made this soup in December, and have been craving more of it ever since.

                                                                                    I made this as a first course for one of many holiday dinners recently. Saute some sliced leeks and fresh thyme on olive oil until the leeks are nicely sweated, add the cauliflower and continue to saute over medium heat for about 10 minutes. Add a cup of white wine and continue to cook until most of the liquid has evaporated. Add a whole "carton" of low salt chicken stock and a little half and half. Bring to a boil and simmer for about 30-40 minutes and then puree. Stir in a generous hit of cayenne pepper and maybe a little nutmeg.

                                                                                    The soup is silky, sweet and creamy with the natural starches in the cauliflower. I thought that the next time I make this I won't add any half and half at all.

                                                                                    You can garnish with some crispy shallots and/or a little cheese. The original recipe called for a complicated concoction of curried apple matchsticks, delicious I'm sure, but a little fussy, I thought.

                                                                                    1. Last night wanting to use the head of cauliflower in the fridge, I almost roasted it. But I instead did a very tasty stir fry with cauliflower, 1 chicken breast sliced thin cutting across the top of the meat-it seems more tender..) and into small bites and marinated in ginger, garlic and sherry. Sliced the red pepper into mathchstick pieces,slivered lots of white onion, green onion, sesame oil, ginger, garlic, and black bean sauce.
                                                                                      It was just wonderful,barely steamed the cauliflower first then stir fried with the blackbean sauce. I made a nice sauce with the black bean, chicken broth and a cornstarch slurry, then poured it all over jasmine rice. simple and satisfying. Served with the hot chile paste and a little soy.
                                                                                      What little was left was my breakfast!

                                                                                      1. I got this one from the check out clerk at my grocery store. New favorite -- a simple cauliflower gratin.

                                                                                        Cut florets from core and steam for 4 minutes, cool under running water to stop cooking. Meanwhile in a bowl large enough to hold the cauliflower, mix 1 cup mayonaise, 1/2 c. grated cheddar cheese, 1/4 c. freshly grated parmesian cheese. Add cauliflower and mix gently, then put it in a gratin dish and top with buttered bread crumbs and bake at 350 about 15-20 minutes until heated through. Delicious and so easy.

                                                                                        1. I really like roasted cauliflower!

                                                                                          I enjoy this very easy and tasty preparation: Toast caraway seeds toss with cauliflower olive oil garlic salt and pepper then roast.

                                                                                          1. Chunky mashed, or pureed like a soup with truffle oil, stock, and cream (if you must). maybe not dazzling... but transcendant for sure.

                                                                                            1. there's a lebanese preparation of cauliflower that you lightly panfries florets till brown then toss with a combo of tahini and lemon. Terribly good stuff, and I have no love for the vegetable.

                                                                                              1. Parboil the cauliflower, which is cut into florettes, in salted water. Drain. Dredge in all-purpose white flour. Fry in butter (or use part olive oil - a little butter is a must tho). Add a little sea salt before serving. You get some carmelization going in the saute pan, and the darker you cook it, the better. You can add a little paprika or Old Bay Seasoning for some extra flavor and color, but it is fine just with salt and the browned-flour flavor.

                                                                                                1. Stewed Cauliflower with Potatoes and Tomatoes
                                                                                                  1 head of Cauliflower cut into pieces
                                                                                                  2 potatoes peeled and cut about 1/2"
                                                                                                  1 can tomato whole tomatoes , crushed buy hand
                                                                                                  1/2 tbs tomatoe paste
                                                                                                  1/4 cup olive oil
                                                                                                  S/P
                                                                                                  Soak cauilflower in cold water for an 1/2
                                                                                                  In a another bowl do the same for the tubers
                                                                                                  Bring pot of water to a boil Salt
                                                                                                  Cook each vegetable seperatly for 3 minutes
                                                                                                  Drain and Set aside
                                                                                                  Warm olive oil in a saute pan add potatoes saute for 5 minutes add cauilflower and then the paste , cook for another 5 minutes then add the crushed tomatoes. Cook until flavors are blended well and the vegetbales are cooked .Season to taste.

                                                                                                  1. Curried Lasagna with Cauliflower!

                                                                                                    Layers of precooked lasagna noodles with a curried white sauce and additions of roasted cauliflower and ricotta cheese btwn the layers.

                                                                                                    Heaven and so simple!

                                                                                                    1. Adapted from a broccoli recipe: Steam or parboil whole until just tender at the core (good time to have a trussing needle to probe with), then chill to stop cooking. Drain thoroughly, cut up into florets (the stem? Cook's Reward! Nice standing up with a glass of white wine...). Put into a bowl, heat about 3 Tbs. olive oil with either four cut-up anchovies or a good wad of anchovy paste, and whisk until it's all melted together. Pour this over the cauliflower and toss, add a bit of salt if it's needed, spread into a gratin pan and top with panko crumbs and some grated Parmesan. Run into a hot oven until sizzling, serve immediately.

                                                                                                      A cheese gratin can be done the same way, only with a cheese sauce instead of the anchovy oil. I've even done it with no sauce at all, just butter, salt and pepper and the gratin topping.

                                                                                                      1. Dave Lieberman also does a good one - just make sure you cut the florets small enough. http://www.foodnetwork.com/food/recip...

                                                                                                        My gram also did an awesome fried, breaded cauliflower - basically cut the cauliflower into florets, roll in an egg wash and dried breadcrumbs and fry in a pan coated with mayo. No kidding - mayo.

                                                                                                        4 Replies
                                                                                                        1. re: kivarita

                                                                                                          You mean mayo instead of oil? How's that work?

                                                                                                          1. re: Aromatherapy

                                                                                                            I'm guessing it works just like oil. Click on the mayo jar in this link and you'll see the primary ingredient in mayonnaise is soybean oil. (The *REAL* mayo, not the light mayo).

                                                                                                            Link: http://www.mayo.com/products_mayo.asp...

                                                                                                            1. re: Aromatherapy

                                                                                                              Sometimes I use mayo instead of butter to grill sandwiches, pretty darn good.

                                                                                                              1. re: amopdx

                                                                                                                I've done that too...it's amazing I'm not as big as a house yet. Hahaha.

                                                                                                          2. Years ago my husband and I stayed at an inn outside of Montreal called L'eau a la Bouche with a phenomenal restaurant. I had a tabouli there in which ground up cauliflower was substituted for the bulgar wheat. It was fantastic, thanks for reminding me that I should try to recreate it.

                                                                                                            1. I don't like the taste of cauliflower by itself, but there are 2 methods which I love.

                                                                                                              One is aloo gobi which has been mentioned, make sure that the dish uses enough ghee/butter and that you smoke it with the cumin seeds. The latter is the most important aspect of the dish. It really makes all the difference. It's a classic punjabi preparation, if I'm not mistaken.

                                                                                                              The other is tempura. But then again, I like crispy fried food.
                                                                                                              I may try some of the other ones mentioned above though, they sound interesting.

                                                                                                              1. i love this one: Parmesan Broccoli and Cauliflower Salad
                                                                                                                I put it in the category of healthy fried food.

                                                                                                                http://www.foodnetwork.com/food/recip...

                                                                                                                1. I usually do roasted cauliflower with garlic, olive oil, s & p, and parmesan until it turns a little crispy/brown on the edges, but I tried this braised cauliflower and its delicious too:

                                                                                                                  Braised Cauliflower with Capers and Toasted Bread Crumbs (from Molly Steven's All About Braising). Here is a summary of the recipe:

                                                                                                                  http://www.chowhound.com/topics/show/...

                                                                                                                  1. Really good with salsa verde - boil or steam good sized chunks and serve with:

                                                                                                                    large bunch parsley, bunch scallions, 10 anchovy fillets, large handful rinsed capers in salt, juice and zest of one lemon, generous pinch chili flakes, tablespoon of dijon mustard, and enough good evoo to puree to smooth in food processor.

                                                                                                                    Excellent together, especially when cauliflower is farm stand quality.

                                                                                                                    1. Roasted with olive oil and smoked sea salt - the black salt looks and TASTES wonderful against the white florets.

                                                                                                                      Or

                                                                                                                      Smoked Paprika, EVOO and red wine vinegar.

                                                                                                                      YUM

                                                                                                                      I made cauliflower pasta with a green olive/parsley pesto for dinner - yummy!

                                                                                                                      1. My husband and I make this roasted curried cauliflower recipe about twice a month (and we try not to repeat too often).

                                                                                                                        http://www.epicurious.com/recipes/rec...

                                                                                                                        2 Replies
                                                                                                                        1. re: sram

                                                                                                                          That sounds delicious! Can't wait to try it. Thanks for sharing.

                                                                                                                          1. re: sram

                                                                                                                            I made this recipe with only a tbsp. of oil, and it was incredible! The fresh toasted and ground spices make all the difference. Thank you!

                                                                                                                          2. In the last two weeks I have prepared a cauliflour and beef curry twice, because it was so damn good the first time. For the beef I used brisket cut into chunks. The cauliflour cooks into a mush, but an extremely delicouse mush. I guess you could add more fresh caulifour towards the end if you want some with structural integrity.

                                                                                                                            -First salt and brown the brisket in the pan.
                                                                                                                            -Remove brisket and sautee onions,and ginger till soft
                                                                                                                            -add a medium hot masala mix, coriander, cumin, star anise, bay leafs, some fresh chilis and a couple heads of cauliflower seperated into large florets. sautee for a while.
                                                                                                                            -now deglaze pan with half to 1/4 bottle of white wine, add a can of coconut milk, and return brisket to the pot.
                                                                                                                            -simmer on low for 2 to three hours, till brisket is very soft
                                                                                                                            -Salt to taste
                                                                                                                            -Now add some more coconut milk (the thick creamy variety if you can find it), a tablespoon or so of garum masala and a big bunch of fresh cilantro
                                                                                                                            -Turn off heat and allow to meld for a while.
                                                                                                                            -Much better the next day after refrigiration
                                                                                                                            -serve over rice or with roti bread and more fresh cilantro.

                                                                                                                            1. My favorite comes from the NY Times several years back and is extremely simple.

                                                                                                                              Use a bread knife to slice the cauliflower 1/4" thick, cutting from top to bottom. Lay the slices and bits and pieces on a large sheet pan, drizzle 1/4 cup of olive oil over it and roast at 400 for 10 minutes. Stir the slices around and roast for 10 more minutes. Dress simply with salt, pepper and EVOO, and perhaps some tahini.

                                                                                                                              1. For those of you not familiar with 'Indian Chinese' here's the best introductory dish - Gobi Manchurian. (i.e. Cauliflower Manchurian). A quick search will get you tons of recipes. The general idea is to batter cauliflower florets and deep fry them kinda like tempura and then toss with a quick sauce including scallions, some kind of green chile (all the way from bell pepper to hot thai), tomato ketchup, soy sauce, ginger and garlic. The sauce is thick and coats the cauliflower much like chicken wings. This is served either as an appetizer or as a side with a rice or noodle dish. It is addictive and not really healthy. :(

                                                                                                                                1. Martha Stewart has a great Rigatoni with Cauliflower, Saffron, and Raisins recipe that my bf and I have often. We pretty much follow the recipe verbatim.

                                                                                                                                  http://www.marthastewart.com/page.jht...