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Request for cauliflower recipe

I just purchased a cauliflower with intention of make a cream of cauliflower soup. Instead of making the soup, I am interested in making a side dish. Please give me your best recipe for a side dish using cauliflower.

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  1. i love cauliflower just roasted in the oven with a little olive oil and salt...simple and delicious!

    1 Reply
    1. re: vballgal

      I agree with the roasted cauliflower. Prepared this way, SO and I can eat a giant head of cauliflower between the 2 of us.

      My mom used to make cauliflower with cheese w/sauce. Wash and trim the cauliflower. Microwave until tender (depends on the size) and make a cheese sauce with a butter/flour roux, milk, grated cheddar and a dash of nutmeg. the sauce got poured over the cauliflower and then she'd quarter the whole thing and everyone got a big wedge. There was never any leftover. Sh'd do it to brocoli too.

    2. I like it roasted as well, or i've made this once before and it was quite good, plus I tried a grain that was new to me...

      Minted Quinoa with Pine Nuts

      1 cup (dry) quinoa, rinsed well
      1 cup cauliflower, cut into bite sized bits
      2 cups water
      soy sauce to taste
      1/2 cup pine nuts, lightly toasted
      2-3 fresh green onions, thinly sliced
      3 TB fresh mint, minced
      2 TB apple cider vinegar
      salt and pepper to taste

      Rinse quinoa well. Place quinoa, cauliflower and water in a sauce pan, cover, and bring to a boil. Season with a splash of soy sauce, cover, and reduce heat to low. Simmer until all liquid has been absorbed and quinoa has opened up. Gently fold in pine nuts, green onions, mint, and vinegar. Season to taste. Transfer to a serving bowl and serve immediately.

      1. Here's my soup...no cream needed.

        Saute cauliflower chunks in olive oil until browned. Light brown for lighter flavor, darker for richer flavor, you decide. Towards the end add garlic cloves, but don't brown 'em too much. Add a bit of chicken stock to the pan to deglaze and further tenderize the cauliflower. Puree cauliflower, garlic and stock in blender, adding stock slowly until thick and rich. Add S & P as necessary. This will taste like it has lots of cream in it. Maybe add parm if you want.

        1 Reply
        1. re: scuzzo

          I do the same thing except I use roasted garlic instead.

        2. I baked cauliflower in a mild curry paste with a touch of coconut milk-delicious
          One of my dh's favs is to brush lowfat mayo over a full head of cauliflower and then sprinkle breadcrumbs over the mayo so it stays in place and bake it uncovered in a 325 oven until fork tender.
          Cauliflower stir fried with broccoli and shrimp is also delicious.

          1. I think this sounds delicious and I can't wait to make it.

            http://www.foodandwine.com/recipes/ca...

            1. We get raves over this mashed cauliflower recipe (inspired by one in Eating Well) - it's even good for you!

              Creamy Cauliflower Bliss
              Serves 4

              2 lbs cauliflower, cut into medium florets
              4 large cloves garlic, peeled and smashed with the flat of a knife
              ¼ cup water
              ⅓ cup buttermilk
              1 T extra-virgin olive oil
              ½ t salt
              Pepper to taste
              Fresh chives or scallions, finely sliced for garnish

              Cook cauliflower, garlic, and water in a covered microwave-safe baking dish (a 2-quart size works well) for 9 minutes on full power. Fork test for tenderness. Cook an additional 2-6 minutes depending on the strength of your microwave.

              Transfer cauliflower to a large pot with a lid and use the lid to strain out ALL excess water. Add buttermilk, oil, butter, salt, and pepper. Mash with a hand held masher or a stick blender until smooth and creamy (we use the stick blender for a finer consistency). Return to baking dish to serve, sprinkling with chives or scallions.

              Note: If you finish this before the rest of dinner is done, reheat for 30-45 seconds in the microwave before serving.

              Check out http://www.tendinners.blogspot.com/ for other recipes (in comments sections) and other food related musings...

              1. I do it the way my Mom did....blanch the cauliflower, cook til tender, then pour some melted butter over the top, then breadcrumbs. Simple and delicious!

                1 Reply
                1. re: crosby_p

                  we do the same, except that we use matzo meal...we actually melt the butter and then add the matzo meal and stir until the meal browns a bit. then pour over the blanched head of cauliflower

                2. Cauliflower cheese - cook and drain cauli - very well drained indeed. Make a cheese sauce with whatever cheese needs using up or a well matured cheddar, pour over cheese, add grated cheese and bake till brown on top.

                  1. Cut your cauli into florets and steam them until just tender. Remove and drain the pot. In the pot, warm up some olive oil. Add minced garlic, one or two anchovies and a sprinkle of crushed red pepper. Once the garlic is just turning golden and the anchovies have disintegrated into the oil, toss in the cauli. Salt and pepper before serving.

                    1 Reply
                    1. re: katecm

                      I second this idea. It's one of my favourite ways to make cauliflower along with simply roasted.

                    2. Roast it in the oven with olive oil, salt and pepper, smoked paprika. It's amazing and addictive.

                      1. Suvir Saran's Manchurian cauliflower is a huge hit at his NYC restaurant, Devi.
                        http://www.starchefs.com/features/ind...

                        2 Replies
                        1. re: JungMann

                          This Manchurian cauliflower sounds wonderful. Will try it tonight. Thanks, JM

                          1. re: oakjoan

                            Let us know how it goes. It was by far the most enjoyable dish we had at the restaurant and I've been eager to try this simple recipe as well.

                        2. for the roasting recipes, like the one with mayo and breadcrums, can one leave the head whole for a nicer effect?

                          1 Reply
                          1. re: sea97horse

                            hi sea9, yes keep the whole head intact and bake that way. it's delicious.

                          2. This recipe is CRAVABLE. Even people that claim to hate cauliflower absolutely love it.

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

                            I make it with a plain pie shell though and not the potato kind.

                            1 Reply
                            1. re: C. Hamster

                              Looks awesome. I printed it out. Thanks for sharing it!

                            2. Cut cauliflower into florettes, blanch c. 4 minutes and then cool under cold running water. Place in bowl. Mix 1 c. mayo with 1/2 c. grated cheddar and 1/4 c. grated parm and add to Cauliflower. Mix and then put in casserole or gratin dish. Top with buttered breadcrumbs mixed with a little parm. Bake at 350 until top is golden and you can hear the cauliflower bubbling (it won't be very liquidy).

                              1 Reply
                              1. re: gsElsbeth

                                I do the same but with less mayo and 1 T of dijon and 2 T crmbled bacon bits for seasoning and use dry whole grain breadcrumbs. Sometimes I make it with half broccoli and half cauliflower. Great the next day.

                              2. One of my faves is to puree steamed cauliflower with a little cream cheese to the consistency of mashed potatoes and serve accordingly. You can thin it a bit with stock, cream, the cooking water, etc., and season with dried dill or whatever spices you desire.

                                1 Reply
                                1. re: coney with everything

                                  The South Beach Diet's "mashed not-potaotes" was pureed steamed cauliflower that passed as the real deal. Thousands of SB fan's can't be wrong!

                                2. I frankly agree with just roasting it. Toss the florets in olive oil, crushed garlic, salt, pepper and grated parmesian and roast in a 373 degree F oven till brown and yummy.

                                  Then again, I rarely do it, but deep frying it is amazing. make a simple batter with
                                  1/2 cup flour
                                  1/4 cup cornstarch
                                  1 tablespoon salt
                                  a few grind of black pepper
                                  1/2 tsp ground nutmeg
                                  1 tablespoon mayonnaise
                                  1/2 cup or more water

                                  Heat 2" of peanut, grapeseed or vegetable oil in a skillet to 375 degrees.

                                  Toss the florets in, swizzle them around and let the exces batter drain a bit.

                                  fry them in the oil in batches, about a minute or two on each side. Remove and drain on brown paper bags. Transfer cooked batches to a cookie sheet lined with brown paper bags and keep warm in a 2oo degree oven.

                                  I like them just as is. However, my husband dips his in honey mustard or ponzu sauce.

                                  1 Reply
                                  1. re: Diana

                                    Thank you all for your response. I will try the one from food and wine as I have all the ingredients.

                                  2. Sort of a Lebanese thing.... cut into florettes, saute in olive oil with whole garlic gloves, drain, dress with tahina and a sprinkle of aleppo or cayenne pepper. I could eat that every night of the week,

                                    1. I pulled this one off Chowhound's homecooking board last fall.....screw the gastrointestinal consequences, and eat the whole thing...

                                      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

                                      1. Very simple. I steam cauliflower until it's quite softened, then drain it. In a large cast-iron skillet, heat some olive oil or butter and add cauliflower. Using a potato masher, mash the cauliflower until it's broken down into very small pieces, then spread it evenly in the skillet. Add s + p to taste, and cook over med. high heat until it starts to brown. I use a spatula and keep turning it and patting it down, pancake like, into skillet. The more it browns, the sweeter it becomes. When it's done, it's texture is like that of grated potatoes, nutty and sweet.

                                        2 Replies
                                        1. re: EllenMM

                                          I made the cauliflower yer way last night...yummy!! and yer right about the grated potato flavor...thanks for the suggestion I'm going to try the tech. again, though this time bind it with a little egg and breadcrumbs to see if i can get a true patty of out it..

                                          1. re: sixelagogo

                                            Good luck with the tweaking; my hubby says "That's what I think, too."

                                        2. I transcribed this recipe for cauliflower and potatoes (aloo gobi) from one of the 'special features' on the "Bend It Like Beckham" DVD.

                                          Indian-style Cauliflower with Potatoes (Aloo Gobi)
                                          1 head cauliflower
                                          3T oil or clarified butter
                                          2t cumin seeds
                                          2t coriander seeds
                                          1T finely minced fresh ginger
                                          1 small jalapeno, minced
                                          ½t ground turmeric
                                          ½t coarse salt
                                          ¾lb red skinned potatoes, cubed
                                          ½C water
                                          fresh cilantro

                                          Cut the cauliflower head into florets, approximately the same size as the potatoes. Heat the oil or clarified butter in a large skillet over medium-high heat. Add the cumin seeds, coriander seeds, ginger, and jalapeno, stirring constantly, to release the flavors of the spices. After about ten seconds, add the turmeric and salt. Stir. Immediately add the potatoes and cauliflower, and stir to coat with the spices. Add water, cover, and reduce heat to a low simmer. Allow to simmer for 10-15 minutes, checking periodically to make sure the water has not completely evaporated – add a small amount of water, if necessary. Uncover and increase heat to high to evaporate the remaining water. Remove to a serving bowl, and sprinkle with cilantro. Serve.