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Need a new direction for cauliflower

Hey all...

So I've run out of cauliflower ideas. I've done the sautee with capers/peppers thing. I've dredged in egg and parmesan and pan-fried. I've pureed. I've roasted with different spices (cinnamon, mustard, cumin, etc). Now, I'm bored, but I can't get away from those tasty looking florets when I see them.

Help?

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  1. If you have a thin-slicing mandoline or something else you can duplicate the near paper thin slices, slice the cauliflower and roast in a rimmed cookie sheet at about 350-375, tossing about every 5 minutes, until the cauliflower starts to brown. then toss with salt, white pepper and a little nutmeg, and a little butter. done right, the cauliflower should be sort of crisp with a nutty flavor. it's teriific with roasts of almost any kind, especially lamb.

    1. Here's the gist of a recipe: break the cauliflower into florets. chop two - four scallions, maybe a clove of garlic, a teaspoon or so of mustard seeds (brown). Saute quickly in vegetable or grapeseed oil until scallions wilt. Add a tablespoon or so of turmeric (you want to see the cauliflower turn color), saute about 30 sec., cover and cook (add a llittle water if necc.) until cauliflower is softened. (You could also use curry if you prefer). This is yummy hot or at room temp, and some peole have been known to eat any leftovers straight from the fridge. It is a lovely little side dish, and it is also exceptional with plain, middle-Eastern-style yogurt.

      1. I can't think of cauliflower without thinking of aloo gobi. Google for recipes.

        2 Replies
        1. re: Cheese Boy

          It's all about aloo gobi. Yumm. Cauliflower was made for two things: Aloo gobi, and as a vehicle for hollandaise sauce.

          1. re: Cheese Boy

            It seems that just about every head of cauliflower I bring into the house turns into this...

          2. I've seen recipes for braised cauliflower.. tried that?

            1. I love cauliflower and pasta - cut cauliflower into small florets - saute in olive oil - cover to steam and help cook through - uncover, and brown edges a little - add a little white wine, cook down, add chopped garlic, parsley s&p -
              Toast bread crumbs in olive oil - toss all with smallish pasta shape -

              8 Replies
              1. re: harryharry

                Yes! I've made the following recipe countless times and some people can't even tell there's cauliflower in it, let alone anchovies. So hearty and satisfying.

                http://wardstreetbistro.typepad.com/w...

                1. re: theannerska

                  This dish looks amazing. The only thing I need to do is get some saffron.

                  Thanks.

                  1. re: mcel215

                    it does sound fantastic, and i actually have all the ingredients on hand! i may have to change tonight's dinner menu...

                    1. re: mcel215

                      I can't say enough good things about it. I think it might even be healthy, bread crumbs notwithstanding! I leave out the saffron sometimes, but it does give it that unmistakable flavor. Enjoy.

                      1. re: theannerska

                        I think I'd just sub a couple of pieces of whole wheat bread. Too bad I'm out of saffron right now.....

                    2. re: theannerska

                      I make a very similar dish which lacks the tomato products and the saffron. Otherwise, the sauce ingredients remain the same. I keep the cauliflower in larger pieces and cook it along with the pasta in the same water and they tend to be al dente at about the same time. It's a great dish, hot or cold or room temp. Leftovers make a good frittata sort of thing.

                      1. re: theannerska

                        sort of inspired by that, yesterday lunch time I cooked pasta and cauliflower florets together (florest done first; remove to one side). Sauted an anchovy fillet and some garlic in olive oil, added the cauliflower, mashed to a rubble, added 2 TBS home made tomato pasta sauce and a teaspoon of pesto and tossed with pasta. Absolutely superb. It needs the anchovy!

                      2. re: harryharry

                        My go-to cauliflower pasta dish: break the cauliflower into small florets, and add to sauteed bacon (chopped) - sautee until browned to your liking - add a splash of chicken broth and parmesan and you're good to go. It's a Lydia Bastianich dish, and it's one you'll use over and over...