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Jan 18, 2007 10:31 PM

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 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):


                      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.