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Need a new direction for cauliflower

lex clibanus Apr 6, 2008 03:59 PM

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.


  1. mamachef Oct 31, 2010 08:03 AM

    I haven't read all the way through this thread, so I hope I'm not duplicating somebody. At-home cauliflower favorites are Roasted Cauli and Apple soup w/ Garam, pureed cauliflower with cumin and coriander and a drizzle of hazelnut oil, and steamed served with a sauce of jarred mayonnaise mixed w/ a few tbsp. prepared mustard. Oh, and roasted with dill and butter. And with Classic California Dip, w/ the cauliflower cut into florets; served raw.

    1. mangeur Oct 31, 2010 06:08 AM

      Cauliflower as couscous: Whir in food processor until as fine as couscous. Blanch for 5 seconds in boiling water. Use as couscous, buttered, sauced.

      1. l
        lilaki Oct 24, 2010 06:37 PM

        i realize OP asked over two years ago but here goes anyway ...

        i was really stuck in a rut with cauliflower as well and came across this recipe: www.food.com/recipe/lemon-roasted-cau...

        one time, i tried it with dried dill and it was gross. stick with the fresh stuff.

        1. t
          thatswhatshemade Oct 24, 2010 06:10 PM

          I have eaten about 15 omelets this month with this amazing combination :) I too was weary of another plate of roasted cauliflower sooo,

          Cut it into florets and then slice the florets into 3-4 flat pieces (jeez that was written poorly)
          Sauteed with olive oil and garlic, then pour over a few scrambled eggs ( I do egg whites) and prepare as traditional omelet, sprinkle with salt, pepper, FETA CHEESE (so good with cauliflower) and green onions.


          1. m
            MFalk Mar 27, 2010 08:44 AM

            I braise it in coconut milk and curry paste, adding soy or fish sauce and sugar along the way. Garnish with scallions and cilantro.

            1. mcf Mar 27, 2010 07:55 AM

              When I'm really lazy but want a rich side dish, I put florets from one head into a buttered 8" square baking dish, add enough heavy cream to come 1/3 to 1/2 the way up the florets, add s and p, and shred about 4-6 oz. of good gruyere over it and bake until medium brown at about 400 degrees.

              1. m
                melon Mar 27, 2010 07:41 AM

                This is so easy that I feel silly posting it, but a reminder that cauliflower is great in brunch-y type dishes. I keep it all clean and prepped in my fridge so I can throw it into whatever. I just whirred a few florets in the food processor, sauteed them in butter, scrambled with eggs and romano cheese, drizzled with just a little olive oil, s&p, and INHALED.

                1 Reply
                1. re: melon
                  Emme Mar 27, 2010 08:22 PM

                  i love it with eggs... which is why it makes a nice souffle... or grate it and use it as a "crust" for quiche...

                2. shaogo Aug 25, 2009 03:48 AM

                  Whether I'm doing cauliflower with breadcrumbs, butter and herbs (our favorite preparation), or doing it mashed or plain, I *always* soak the fraw lorets before cooking, in cold water for at least a half hour. This rids them of the "cabbagey" sometimes bitter taste.

                  1. t
                    tidecreek Aug 24, 2009 08:57 PM

                    My favorite all time Cauliflower recipe is an Atkins recipe I tried years ago I don't even remember the name, but its like a gratin, but its amazing and warning definitely not low cal. You take cauliflower and blanch it then put it in a casserole dish, warm 1 cup sour cream and about equal portions of your favorite cheese to make a cheese sauce, I use an extra sharp Tillamook Vintage white cheddar to make a cheese sauce then pour over cauliflower and add 4-5 strips of crumbled bacon I cook it just long enough so the sauce dosen't break, I start with the lid on and then brown the top with some extra cheese, its really amazing, even friends who don't like cauliflower are hooked.

                    1. s
                      somervilleoldtimer Nov 18, 2008 10:27 AM

                      I have a wonderful recipe at home that i've made recently -- whole family loves it. Steamed cauliflower, with a creamy mustard sauce and salted cashews. Let me know if you want me to dig it out.

                      1 Reply
                      1. re: somervilleoldtimer
                        jenniegirl Aug 24, 2009 01:45 AM

                        I got hooked on the mashed cauliflower thing when doing low carb as well.
                        Something I like along that vein, which is a comfort food to me, and I would not serve to company because it's kind of gloppy looking, is taking pureed cauliflower (can add butter and salt if you want ) putting it as a base in a casserole, then making a kind of pizza. I put on Trader Joe's tomato vodka sauce, ricotta cheese, and mozzerella. Bake at 350 for 45 minutes or so. You can also use whatever pizza toppings you want.
                        My dad always made cauliflower with browned butter for us when I was a kid.

                      2. AmyH Nov 18, 2008 05:48 AM

                        Gobi Manchurian! Cauliflower florets deep fried in a light batter, then tossed in a sweet/spicy tomato based sauce. Indian - Chinese fusion cooking.

                        Serves: 4

                        Cooking Time: 20 minutes Preparation Time: 20 minutes

                        Ingredients for Manchurian

                        15 cauliflower florets of lemon size
                        3 tablespoons corn flour
                        5 tablespoons all purpose flour
                        ¼ cup water
                        1 teaspoon black pepper powder
                        Salt to taste
                        Ingredients for Sauce

                        ½ cup chopped spring onions
                        1 tablespoon finely chopped garlic
                        2 teaspoons finely chopped green chillies
                        2 teaspoons finely chopped ginger
                        1 tablespoon corn flour (cornstarch in the US)
                        1 cup water or vegetable stock
                        1 tablespoon soy sauce
                        1 tablespoon tomato ketchup
                        1 tablespoon vegetable/sunflower oil
                        Salt to taste
                        Method for Manchurian

                        Heat oil in a wok or a deep fryer

                        In the meanwhile, dissolve the corn flour and all purpose flour along with pepper and salt in water.

                        Add the cauliflower florets and mix until the florets get coated with the flour mixture.

                        Add about 5 florets (or the amount your deep fryer /wok can hold) at a time into the hot oil and fry until golden brown.

                        Remove from oil and drain in paper towels. Keep aside.

                        Method for Sauce

                        Mix the corn flour with ¼ cup of water. Add soya sauce, ketchup and salt.

                        Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir fry for a few seconds.

                        Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked.

                        Turn off heat.

                        Serving the Manchurian with Sauce

                        Just before serving, put the fried Manchurian in the sauce and stir fry on high heat for few minutes. Garnish with spring onion leaves and serve hot.

                        1. s
                          suzannajoy Nov 17, 2008 07:44 PM

                          I made this last Thanksgiving and everyone loved it.


                          1. j
                            jaykat Nov 17, 2008 06:04 PM

                            If you are not averse to eating cauliflower raw, here is a delicious salad. cut up some cauliflower into small pieces (smaller than just the florets). Mix with some good quality mayonnaise, some crushed garlic and lemon juice. Season with salt and peper. Enjoy!

                            1. l
                              lgss Nov 17, 2008 04:31 PM

                              Aloo gobi: potatoes, chickpeas (garbanzos), and cauliflower, and Indian spices.

                              1. g
                                gilgirl1 Nov 17, 2008 01:04 PM

                                There is nothing like mashed cauliflower - you may never eat potatoes again. If you can't find a recipe - let me know - I will dig mine out at home. Even the kids LUV it!!

                                1. a
                                  Allison L. Nov 17, 2008 10:06 AM

                                  I roast it, but way longer than necessary. I call it Cauliflower Crunch and my kids love it. Spread small florets on a sheet pan, sprinkle with salt and pepper, garam masala, and a generous glug of olive oil. Rub it all over and roast at 350 for up to 2 hours. It comes out crunchy and sweet. If you don't turn up the heat too high, they won't burn - they just keep getting more dehydrated and crunchier.

                                  3 Replies
                                  1. re: Allison L.
                                    biondanonima Oct 24, 2010 05:59 PM

                                    This sounds terrific. I'm not a cauliflower lover but I have a feeling I will love this - trying it this week!

                                    1. re: biondanonima
                                      goodhealthgourmet Oct 24, 2010 07:16 PM

                                      crispy roasted cauliflower is divine. if you end up enjoying Allison's recipe (which i'm sure you will!), try seasoning it different ways..

                                      - sesame oil, lemon, tamari or soy...garnish with toasted sesame seeds
                                      - tahini, cumin & smoked paprika (or tahini & za'atar)
                                      - balsamic & marjoram...add freshly grated Parm for the last few minutes
                                      - garlic, chili pepper, lemon & capers...garnish with sliced toasted almonds
                                      - add a little harissa to Allison's recipe, and finish with a squirt of lime

                                    2. re: Allison L.
                                      biondanonima Oct 26, 2010 11:19 AM

                                      This was the greatest incarnation of cauliflower I've ever made. I didn't have garam masala on hand so I just mixed cumin, coriander, turmeric, allspice, cayenne and cinnamon with salt and black pepper and gave the florets a good rubdown. One hour at 350 and then another 45 mins or so at 300 turned my florets into crispy little nuggets of joy. They tasted like awesome Indian-spiced potato chips. Husband and I ate the whole head in one sitting!!!!!

                                    3. chef chicklet Oct 7, 2008 02:47 PM

                                      I love stir fried caulifolower with ginger, garlic, red chili paste, oyster sauce and then topped with scallions and sesame seeds. Addictive.

                                      1. Peg Oct 7, 2008 01:57 PM

                                        Plain roast cauli florets with guac - or simply mashed avocado. A great warm or cold salad.
                                        (sounds odd but it really works).

                                        1. lynnlato Oct 5, 2008 12:40 PM

                                          Toss florets in olive oil, minced garlic, s&p and roast under the broiler for a few minutes. So easy and so good. Great way to do green beans also. Afterwards toss in a sprinkle of balsamic vinegar. Mmmmm!

                                          1 Reply
                                          1. re: lynnlato
                                            MommyTwingle Oct 5, 2008 04:40 PM

                                            I love it roasted in the oven with salt, pepper, olive oil, garlic, and onions. Then when it's cooked, sprinkle with parmesan cheese and parsley. Like sugar!!!!!!

                                          2. l
                                            Louise Oct 5, 2008 11:41 AM

                                            One of my old standbys:

                                            My fave unusual pasta 'sauce': blanch cauliflower and chop finely, sliver pancetta and render, add the cauliflower and some dissolved saffron & cook on low heat a while so the flavors get blended. Toss with chunky pasta such as small shells or orrechiette and top with toasted pine nuts. Yum-my yum yum!

                                            Also, if you make baked mac & cheese, sub some blanched cauliflower florets for some of the pasta. Cauliflower and cheese go together really well.

                                            1 Reply
                                            1. re: Louise
                                              nemo Oct 5, 2008 12:07 PM

                                              Louise, I love that idea of swapping out some cauliflower for pasta in mac and cheese!

                                            2. BamiaWruz Oct 5, 2008 12:42 AM

                                              How about a curry? You can fry it too without a coating and then make sandwhiches (I love it this way, golden and delicate with a roasted flavour) Just make sure they don't burn, another alternative is coating in oil and baking until nice and tender, glossy and roasted. Once it's fried you could cook it in with some rice, it brings a whole new flavour to the dish, especially if you spice your rice with some cinnamon, allspice, cloves and cook the rice with a beef stock or something.

                                              Also from Everyday Italian, I saw Giada prepare this and thought it was simple and interesting, basic and cauliflower always goes with cheese. Maybe give it a try.
                                              Roasted Cauliflower with Parmesan and Pancetta

                                              1 head cauliflower, cut into pieces (about 6 cups)
                                              4 ounce piece pancetta, diced
                                              1/4 cup butter
                                              1/4 cup all-purpose flour
                                              1 1/2 cups milk
                                              1 clove garlic, whole
                                              1 teaspoon red pepper flakes
                                              1 cup grated Parmesan
                                              1/4 teaspoon salt
                                              1/4 teaspoon freshly ground black pepper
                                              1/8 teaspoon freshly grated nutmeg
                                              1/3 cup bread crumbs

                                              Preheat the oven to 350 degrees F.

                                              Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.

                                              In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside.

                                              In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs.

                                              Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.

                                              1. greedygirl Oct 3, 2008 04:41 PM

                                                Cauliflower cheese soup. Great Autumn comfort food.

                                                1. toodie jane Oct 3, 2008 03:30 PM

                                                  here's a roast cauliflower recipe I ran across today:


                                                  yay, anchovies!

                                                  1. yamalam Oct 3, 2008 12:57 PM

                                                    I have this Batali recipe starred to try for COTM.

                                                    Cauliflower Pancakes

                                                    1. starlady Oct 3, 2008 12:34 PM

                                                      Roasted Cauliflower soup
                                                      Break up the head into peices, depending on how big they are will change the cooking time.
                                                      Quarter an onion, Season with S&P and toss with oil, roast until some brown bits (or more if you like a nutty flavour)
                                                      Throw into a pot with a bioullion (sp) cube or homemade stock - Veggie or chicken
                                                      SImmer for a little bit just to get flavours to mingle
                                                      Use immersion blender or regular blender - puree
                                                      Taste to adjust seasoning, I usually add a little nutmeg at this point as well.
                                                      Serve with a drizzle of truffle oil on top.
                                                      And I love serving it with Parmesan toasts to dip, can also toss some croutons on top.

                                                      1. c
                                                        cheesecake17 Oct 3, 2008 12:33 PM

                                                        I grew up eating breaded cauliflower. It's important to use Kellog's cornflake crumbs for the right texture. Cut one or two heads of cauliflower into florets. Dip in egg or oil spiced with salt and pepper. Dip in cornflake crumbs. Arrange on baking sheet and bake until a knife goes through and tops are golden. (Approx 30 min)

                                                        The best part are the crumbs that fall off!!

                                                        1. s
                                                          saucydiva Oct 3, 2008 12:30 PM

                                                          I forget what magazine this recipe was in, but it has become a family favorite, even for picky eaters. It was called something like Indian Roasted Cauliflower. Here is my streamlined version. Toss florets with olive oil, S&P and roast at 400 degrees for 45 minutes to a hour, until nice and browned around the edges (toss them once or twice during cooking). Meanwhile, in a saucepan combine 1T olive oil, maybe half a cup of ketchup, a couple T of soy sauce, 1 or 2 T of brown sugar, and up to a teaspoon of toasted cumin, depending on how much you like cumin (we love it). Let the sauce ingredients get to know each other, then remove from heat. When the cauliflower comes out of the oven, toss it with some of the sauce and then serve the rest of the sauce on the side for dipping.

                                                          2 Replies
                                                          1. re: saucydiva
                                                            alkapal Oct 3, 2008 12:53 PM

                                                            that sounds intriguing. i'm imagining the sauce flavors with the cauliflower. i adore roasted cauliflower.

                                                            1. re: alkapal
                                                              goodhealthgourmet Oct 3, 2008 04:35 PM

                                                              alka, i'm with you. roasted cauliflower is one of my all-time favorite foods. two of my go-to "recipes" for it...

                                                              - roast with olive oil & thyme, and then mash or puree with roasted garlic, S&P, & a little dijon mustard, & a splash of red wine vinegar or lemon juice [or a pinch of lemon zest].

                                                              - roast florets from one head of cauliflower with a little olive oil. season with S&P. toast equal parts cumin, smoked paprika & sesame seeds [about 1 tsp each for one head] in a small dry skillet until fragrant, and remove from heat. in a pan large enough to fit the roasted cauliflower, heat 1 tbsp olive oil plus 1 tsp dark sesame oil, and saute 1 tsp minced garlic, a pinch of kosher salt & a pinch of red chili flakes until fragrant. add toasted spices to oil, garlic & chili, and stir to combine thoroughly. add cauliflower to pan & toss to coat. garnish with additional toasted sesame seeds or a drizzle of sesame oil if desired.

                                                          2. roxlet Oct 3, 2008 11:38 AM

                                                            My mother would par boil the entire head of cauliflower, then work pieces of mozzarella into the spaces between the florets, then cover it with bread crumbs that had been seasoned with garlic, parmesan, and cheese and bake until hot and the cheese is bubbling.

                                                            3 Replies
                                                            1. re: roxlet
                                                              Jen76 Oct 5, 2008 09:56 AM

                                                              Oh that sounds good!! Though my cauliflower never has spaces between the florets unless you're talking about underneath where the stems are.

                                                              1. re: Jen76
                                                                roxlet Oct 6, 2008 05:39 AM

                                                                You kind of have to push the florets apart, which is one reason why it is par boiled. The mozzarella shouldn't be on the bottom since it would melt out onto the baking sheet.

                                                              2. re: roxlet
                                                                chef chicklet Aug 25, 2009 03:29 AM

                                                                yum! that sounds delicious!

                                                              3. amymsmom Apr 7, 2008 05:31 PM

                                                                Grew up eating boiled mashed cauliflower with butter, or fried with onions & breadcrumbs - love them both.

                                                                Now that I'm obsesed with anything low/healthy fat, I've mostly been eating it raw! My latest favorite lunch is a quick guacamole (avocado, minced fresh garlic & jarred jalapeno pepper, chopped onion & tomato, salt, lemon or lime and parsley or cilantro if there's any around. I chop up some cauliflower, cuke, celery & any other crunchy veg. Yum!

                                                                1. c
                                                                  cackalackie Apr 7, 2008 12:44 PM

                                                                  I had an amazing carrot, ginger, and cauliflower soup a local Asian restaurant recently. The recipe was in the local paper...


                                                                  1. j
                                                                    jsaimd Apr 7, 2008 11:31 AM

                                                                    Gobhi Musallam - whole cauliflower head, fried on top, steamed and then roasted until carmelly with Indian spices- addictive. I don't have a recipe at hand, but I love this stuff.

                                                                    1. l
                                                                      lattelover Apr 7, 2008 07:56 AM

                                                                      I really like the following recipe from the April 2 nytimes.com Dining and Wine section:

                                                                      Cauliflower with Tomatoes and Pimenton

                                                                      I medium head cauliflower, trimmed
                                                                      1 tablespoon slivered garlic
                                                                      1/2 cup extra virgin olive oil
                                                                      1/2 onion, chopped
                                                                      1 mild dried chile, optional
                                                                      2 plum tomatoes, fresh or canned, diced
                                                                      1 tablespoon seet or hot pimenton (smoked Spanish paprika
                                                                      salt and freshly ground black pepper
                                                                      chopped fresh parsley, optional

                                                                      Microwave cauliflower in a covered glass bowl with 1 tablespoon water on high power until quite soft, about 7 minutes. Uncover and let cool. Meanwhile, put oil in a large skillet over medium heat and add chile and onion. Cook, Stirring occasionally until onion coftens, about 5 minutes.

                                                                      Add garlic, tomato, and about 1/4 cup of water, raise heat a bit, and cook until mixture is saucy, about 5 minutes.Meanwhile, crumble cauliflower, or mash with a potato masher) and stir it into the sauce, along with pimenton, salt and pepper. Cook, stirring occasionally, until cauliflower is coated with cause and hot. Taste and adjust seasoning, then garnish and serve hot, warm, or at room temperature. Serves four. (for us it serves two because it si so delicious.)

                                                                      1. s
                                                                        Smileelisa Apr 7, 2008 06:09 AM

                                                                        Here is a recipe for baked cauliflower

                                                                        1 bag frozen florets
                                                                        1/2 cup mayo
                                                                        1/3 cup parmesan cheese
                                                                        1 Tbs dijon mustard
                                                                        S&P to taste

                                                                        Boil cauliflower till cooked. drain. mix mayo, parm mustard, and s&p. add drained cauliflower and mix well. pour into a baking pan sprayed with pam. top with grated parm and bake in a 375 oven for 30 minutes or until cheese is nicely browned. I made this for Easter this year and it was a hit, there wasn't a smidge left!

                                                                        1 Reply
                                                                        1. re: Smileelisa
                                                                          toodie jane Apr 7, 2008 09:42 AM

                                                                          This is something I've made for years, a passed along recipe from a friend, and only add two extra ingredients: sauteed chopped onions and some bacon, ham or crumbled sausage, just a few spoonsful. I add some dry whole wheat breadcrumbs to the top for some crunch.

                                                                          This is great the next day for leftovers.

                                                                        2. greedygirl Apr 7, 2008 02:02 AM

                                                                          Cauliflower makes great soup. I especially like "cauliflower cheese" soup - great comfort food.

                                                                          2 Replies
                                                                          1. re: greedygirl
                                                                            oakjoan Nov 17, 2008 10:15 AM

                                                                            Ditto on the cauliflower soup. A local Chowhounder made such a soup for our annual picnic a few years ago and it was fantastic!

                                                                            Also I really like the COTM Waters' recipe for a cauliflower salad. You just break into flowerets (sp?) and boil until just tender - verrrry short time but I don't know exact timing so ..... As usual, Waters doesn't specify time. Cool them or toss in the following dressing while hot and either eat hot or chill in fridge.

                                                                            Make a dressing of lemon juice, olive oil, chopped capers, parsley and olives (I used both green and black ---- NOT CANNED!!!!! I REPEAT! NOT CANNED! She doesn't add garlic, but I did - just a bit. Verrrry good.

                                                                            BTW, I've fallen for those salt-cured capers in the glass jar. Soooo much better than the soggy ones I always used to buy.

                                                                            There's also a great recipe in, I think, the NYT which is a Chinese/Indian take on cauliflower... it has a sort of sweet/sour/spicy sauce. I'll try to find and link.

                                                                            I just found it. Here's the link.

                                                                            Oh yeah, and I love cauliflower in pakoras or any kind of fritters.

                                                                            1. re: greedygirl
                                                                              Emme Oct 24, 2010 09:14 PM

                                                                              it's definitely soup time here where it's raining... puree well roasted cauliflower with caramelized onions, roasted garlic, S & P, and a little veggie broth to thin. if you like it creamier or thicker, you can add in some almond milk or low fat cream cheese. garnish with parsley. i serve with toasted salmon croquette croutons. i've also done variations with finely diced bits of roasted carrots, cumin and coriander.

                                                                            2. dockhl Apr 6, 2008 11:53 PM

                                                                              Mix with an egg and cheese ( 1 cup of moz/cup of mashed cauliflower) and spread thin on a cookie sheet. Bake @ 400' or so for 10-25 minutes and use as a base for pizza toppings. Holds up and low carb !

                                                                              2 Replies
                                                                              1. re: dockhl
                                                                                Emme Oct 24, 2010 09:12 PM

                                                                                a good friend batters cauliflower florets in egg with salt and pepper, then fries to golden and crispy. it's oddly good.

                                                                                1. re: Emme
                                                                                  BamiaWruz Oct 30, 2010 11:43 PM

                                                                                  We do this in our family too. Boil the cauliflower until it's tender but not falling apart. Then dredge in flour, egg and seasoned breadcrumbs and fry or bake. Really good.

                                                                                  Grandma always rolled it in crushed cornflake crumbs.

                                                                              2. a
                                                                                Al_Pal Apr 6, 2008 10:31 PM

                                                                                One of my favorite dishes to make is cauliflower mashed "potatoes." I take a whole head of cauliflower, place it in a big pot along with 1-2 cups of boiling water and a chicken boullion cube, drizzle a bit of olive oil over the top, and steam the dickens out of it. When it's fully cooked, I drain it and then puree it in a food processor.

                                                                                Once you return it to the pot, you can add in whatever ingredients you would normally include if you were making mashed potatoes. I LOVE it when I'm craving potatoes but don't feel like blowing my diet.

                                                                                3 Replies
                                                                                1. re: Al_Pal
                                                                                  FriedClamFanatic Oct 5, 2008 12:34 PM

                                                                                  When some folks in the family went on the South Beach diet, we started making "fake mashed potatoes". My wife actually prefers the mashed cauliflower to spuds now! In our case, we just cook the florets in water for about 10 minutes, puree and i usually add some shredded cheese(parmesan is especially good) and garlic

                                                                                  1. re: Al_Pal
                                                                                    roxlet Oct 6, 2008 05:41 AM

                                                                                    I was once making the Indian dish that is a mixture of potatoes and cauliflower and I overcooked it. I decided to put the whole mess through the ricer and make a mixture of potatoes and cauliflower with Indian spices. My son loved it so much that he now asks me to make it that way. A failure turned into a success, but it is quite delicious!

                                                                                    1. re: roxlet
                                                                                      alkapal Oct 6, 2008 06:24 AM

                                                                                      roxlet, i'll bet that IS good!

                                                                                  2. jnstarla Apr 6, 2008 07:51 PM

                                                                                    A guy I knew in college rubbed halved cauliflower with a mix of dijon mustard, honey, s&p, and some cayenne. Smear on in a layer, and roast until the cauliflower is tender. We used to call it "roasting the brain." Ah, college.

                                                                                    2 Replies
                                                                                    1. re: jnstarla
                                                                                      YummaYum Aug 24, 2009 12:34 AM

                                                                                      What a great recipe! Never combined dijon mustard with cauliflower before, but it was a huge hit.

                                                                                      1. re: jnstarla
                                                                                        corneygirl Aug 24, 2009 09:49 PM

                                                                                        Try throwing cheddar on at the end. I could eat a whole head like this myself.

                                                                                      2. n
                                                                                        nc213 Apr 6, 2008 06:54 PM

                                                                                        epicurious has a great recipe for a cauliflower-leek kugel with an almond-herb crust.
                                                                                        it's a great hearty veg meal and leftovers reheat beautifully.

                                                                                        1. l
                                                                                          lex clibanus Apr 6, 2008 06:36 PM

                                                                                          These all sound awesome! Can't wait to get into the kitchen. Thanks, all.

                                                                                          1. k
                                                                                            kobetobiko Apr 6, 2008 05:32 PM

                                                                                            This is a variation of the Momofuku Ssam Bar's brussels sprouts recipe. It works like charm and is the only way that I will eat cauliflower (I generally hate it)...

                                                                                            Ssam Bar's Roasted Cauliflower (originally Brussels sprouts)
                                                                                            Roast cauliflowers:
                                                                                            Preheat oven to 450°F with rack in upper third.

                                                                                            Toss Cauliflowers with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.

                                                                                            Make dressing:
                                                                                            Stir together all dressing ingredients until sugar has dissolved.

                                                                                            Make puffed rice while sprouts roast:

                                                                                            Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.

                                                                                            Finish dish:
                                                                                            Put Cauliflowers in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.

                                                                                            Cooks' notes:
                                                                                            • Puffed rice can be made 3 days ahead and kept in an airtight container at room temperature.
                                                                                            • Dressing, without mint and cilantro, can be made 1 day ahead and chilled, covered. Bring to room temperature and add herbs before using.
                                                                                            • Cauliflowers can be roasted 4 hours ahead. Chill, uncovered, until cool, then cover. Reheat, uncovered, in a 350°F oven until hot, 10 to 15 minutes.

                                                                                            3 Replies
                                                                                            1. re: kobetobiko
                                                                                              jadie Apr 6, 2008 05:51 PM

                                                                                              I eat pretty strictly low carb so I've gotten very creative with cauliflower.

                                                                                              I like to make twice baked cauliflower like mashed potatoes.

                                                                                              I steam, blend, and whip the califlower with sour cream, butter, salt, pepper an garlic. Sometimes I"ll throw in a packet of ranch dressing mix.

                                                                                              Then I spread in a pan, cover with cheese and bacon bits, and bake until it starts turning brown.

                                                                                              1. re: kobetobiko
                                                                                                sixelagogo Apr 7, 2008 03:26 AM

                                                                                                sounds interesting, but a couple of questions:
                                                                                                -what is in the dressing?
                                                                                                -are we talking rice crispies?
                                                                                                -what is shichimi togarashi

                                                                                                1. re: sixelagogo
                                                                                                  kobetobiko Apr 7, 2008 11:03 AM

                                                                                                  Hi sixelagogo,

                                                                                                  Gosh! Am I an idiot or what? I missed to list out the ingredients! Here is the list of ingredients for the recipe:

                                                                                                  For cauliflowers:
                                                                                                  2 pounds cauliflowers, trimmed and halved lengthwise
                                                                                                  3 tablespoons canola oil
                                                                                                  2 tablespoons unsalted butter

                                                                                                  For dressing
                                                                                                  1/4 cup Asian fish sauce (preferably Tiparos brand)
                                                                                                  1/4 cup water
                                                                                                  1/4 cup sugar
                                                                                                  3 tablespoons finely chopped mint
                                                                                                  2 tablespoons finely chopped cilantro stems
                                                                                                  1 garlic clove, minced
                                                                                                  1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds

                                                                                                  For puffed rice
                                                                                                  1/2 cup crisp rice cereal such as Rice Krispies
                                                                                                  1/4 teaspoon canola oil
                                                                                                  1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)

                                                                                                  Garnish: cilantro sprigs; torn mint leaves; chopped scallions

                                                                                                  That should help! ^_^"

                                                                                              2. m
                                                                                                moh Apr 6, 2008 05:23 PM

                                                                                                This isn't particularly original, and you may already have done this to death, but cheese sauces? Or as a dipping agent in a cheese fondue? As a filling ingredient in quiche?

                                                                                                1. Emme Apr 6, 2008 05:18 PM

                                                                                                  Grill and drizzle w/ pesto.

                                                                                                  Steam, puree w/ caramelized onions, garlic and herbs of choice, and use as a sauce/spread for pizza or bruschetta

                                                                                                  Shred or grate it and use it as rice for "Cauli-flied rice"

                                                                                                  Souffle! -- eggs, sour cream, ricotta, parmesan, herbs (or lipton's soup mix) -- blend and bake

                                                                                                  1 Reply
                                                                                                  1. re: Emme
                                                                                                    coll Aug 25, 2009 01:58 AM

                                                                                                    Everything's better with pesto!

                                                                                                  2. h
                                                                                                    harryharry Apr 6, 2008 05:13 PM

                                                                                                    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
                                                                                                      theannerska Oct 3, 2008 02:49 PM

                                                                                                      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.


                                                                                                      1. re: theannerska
                                                                                                        mcel215 Oct 5, 2008 12:52 PM

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


                                                                                                        1. re: mcel215
                                                                                                          goodhealthgourmet Oct 5, 2008 01:25 PM

                                                                                                          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
                                                                                                            theannerska Oct 5, 2008 09:44 PM

                                                                                                            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
                                                                                                              coll Aug 25, 2009 01:57 AM

                                                                                                              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
                                                                                                            marthasway Nov 17, 2008 02:52 PM

                                                                                                            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
                                                                                                              Gooseberry Aug 27, 2009 03:35 AM

                                                                                                              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
                                                                                                              newfie29 Aug 25, 2009 04:35 AM

                                                                                                              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...

                                                                                                            3. g
                                                                                                              grant.cook Apr 6, 2008 04:52 PM

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

                                                                                                              1. Cheese Boy Apr 6, 2008 04:47 PM

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

                                                                                                                2 Replies
                                                                                                                1. re: Cheese Boy
                                                                                                                  gordeaux Apr 6, 2008 05:49 PM

                                                                                                                  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
                                                                                                                    missfunkysoul Apr 7, 2008 11:38 AM

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

                                                                                                                  2. a
                                                                                                                    Alice Letseat Apr 6, 2008 04:34 PM

                                                                                                                    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. c
                                                                                                                      chazzerking Apr 6, 2008 04:33 PM

                                                                                                                      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.

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