Need a new direction for cauliflower
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.
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.
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.
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 -
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.
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!
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...
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
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?
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)
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.
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.
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.
• 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.
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.
Gosh! Am I an idiot or what? I missed to list out the ingredients! Here is the list of ingredients for the recipe:
2 pounds cauliflowers, trimmed and halved lengthwise
3 tablespoons canola oil
2 tablespoons unsalted butter
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! ^_^"
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.
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.
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
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!
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.
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.
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!
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.
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.)
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.
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!
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.
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.
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!!
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.
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.
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.
Plain roast cauli florets with guac - or simply mashed avocado. A great warm or cold salad.
(sounds odd but it really works).
I love stir fried caulifolower with ginger, garlic, red chili paste, oyster sauce and then topped with scallions and sesame seeds. Addictive.
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.
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
re: Allison L.
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!!!!!
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!!
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!
Gobi Manchurian! Cauliflower florets deep fried in a light batter, then tossed in a sweet/spicy tomato based sauce. Indian - Chinese fusion cooking.
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.
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.
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.
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.
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.
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.
I braise it in coconut milk and curry paste, adding soy or fish sauce and sugar along the way. Garnish with scallions and cilantro.
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.
Cauliflower as couscous: Whir in food processor until as fine as couscous. Blanch for 5 seconds in boiling water. Use as couscous, buttered, sauced.
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.