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I've never eaten cauliflower before...

Seriously. I'm nearly 26 and have never consumed cauliflower in my life. When I was younger because I assumed I wouldn't like it, and later, out of habit. I LOVE roasted broccoli and generally enjoy vegetables. I'm intrigued by the idea of eating it and it's on sale at my local grocery store this week. What recipes should I be considering. I don't even know what it tastes like. How weird.

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  1. Three ways that will make you love cauliflower. 1. Steam it and then once tender add it to whatever mac and cheese recipe you love. 2. Cut into chunks and toss with olive oil, salt and pepper; roast in oven until brown and tender, then eat. 3. Steam until tender, combine with cooked potatoes and make mashed potatoes and cauliflower with cream, butter etc. Cauliflower is fairly bland so it combines well with other things such as what I have suggested.

    24 Replies
    1. re: escondido123

      Thanks! I've been considering making either mac and cheese or scalloped potatoes in the next several days, so maybe I'll make them "healthy" by including cauliflower. Anything containing vegetables is healthy, right?

      1. re: LaureltQ

        Well, it's more healthy than without vegetables and the flavor of the cauliflower is pretty mild. I have to say I've never liked it raw where it takes a lot of dips to hide it.

      2. re: escondido123

        You can also roast it as in #2 above, only sliced into "steaks" - a cross section the long way.

        1. re: calliope_nh

          Or after #1 you can frost it with a mayo mustard mix and bake whole - this is how I got hubby to eat it. Parmesan on top is even better!

        2. re: escondido123

          You can also steam it and mash it without the potatoes. It makes a wonderful potato-substitute all on its own. Nice if you're avoiding carbs -- or calories.

          1. re: chicgail

            if you grate it instead of mash it, it can also be used as a pretty solid substitute for rice. have actually fooled people with it before!

            1. re: mattstolz

              a.k.a. cauliflower "couscous" or "risotto":

              oh, and my #1 vote for learning to love cauliflower is roasted, either in chunks or as "steaks" as several others have mentioned.

              my #2 is roasted with tahini, smoked paprika & cumin.

              1. re: goodhealthgourmet

                That sounds deelish! how is the tahini used? Is the cauliflower tossed in tahini et al and then roasted?

                1. re: magiesmom

                  totally a matter of preference. i like to sauce it, roast it, and serve with extra sauce for dipping/drizzling...or you can just season with oil, cumin, S&P, roast, and then toss/dip in sauce after.

                  this might help:
                  just a note - i didn't mention in that link that i like to add a pinch of cayenne for some heat.

                  some of my other favorite ways to season cauliflower:
                  - sesame oil, lemon & tamari or soy...garnish with toasted sesame seeds
                  - balsamic & marjoram...add freshly grated Parm for the last few minutes
                  - garlic, chili pepper, lemon & capers...garnish with sliced toasted almonds
                  - garam masala, harissa & lime
                  - sriracha-spiked miso tamari sauce

                  1. re: goodhealthgourmet

                    I am running to the farm stand for cauliflower. I never thought of the tahini sauce ( must have missed the other thread) and it sounds wonderful. Especially with cayenne. Thank you yet again ghg.

                    1. re: magiesmom

                      Love the idea of dipping in Tahini sauce. Here's my favourite recipe . . . its from Epi:


                    2. re: goodhealthgourmet

                      always happy to share :) hope everyone enjoys!

                      1. re: goodhealthgourmet

                        I just love the garlic, chili pepper, lemon, caper and almonds idea!!!

                        1. re: bushwickgirl

                          i usually finish that one off with a little fresh Italian parsley.

                  2. re: goodhealthgourmet

                    Thanks for sharing ghg, that #2 one is on my menu tonight ~

              2. re: escondido123

                Escondido's #2 suggestion is outstanding. It really tastes like cauliflower candy when you roast it that way. My daughter and I ate an entire head of cauliflower EACH when I made this a few weeks ago. Seriously, that was dinner.

                Another simple prep is to cut into florets and steam it, then melt some butter, saute a bunch of scallions and toss with the cauliflower.

                1. re: Isolda

                  I second that! It's wonderful roasted. Great in curry, too: the Indian dish aloo gobi is potatoes and cauliflower in a savory sauce. YUM. Good battered and fried.

                  I don't get to eat the core--my dog begs for it and I'm a sucker for him.

                  1. re: rccola

                    thats like giving your dog the fish cheek, shrimp head, beef marrow, chicken oyster, or that last bite of a resees that has all the peanut butter in it.

                    1. re: mattstolz

                      But to some people, their dogs are like their children. Wouldn't you give your child the middle of the Reese's?

                      1. re: Isolda

                        if i had children, i would use them to eat the rest of the reese's so that i could specifically have the middle bite.

                        some things just arent meant to be shared.

                        1. re: mattstolz

                          hey matt, you do know you can just buy a jar of Reese's PB, right?

                          1. re: goodhealthgourmet

                            meh. i am pretty committed to my Skippy natural.

                            besides, the chocolate is still important.... its just not my favorite part of the candy haha

                      2. re: mattstolz

                        Isolda must know me. Or my dog. I try to ignore the begging but, well, only my husband screaming, "GODDAMMIT DON'T FEED HIM AT THE TABLE" stops me.

                        On the other hand, my child doesn't beg with the same skill as the dog.

                2. I like it many ways but suggest you start raw. Dip florets in dip or salad dressing, or slice it thinly (a mandoline helps) and marinate it in your favorite vinaigrette. The core is completely edible and is, IMO, the sweetest part. You might also enjoy broccoflower, which is a lovely shade of chartreuse. Cailiflower also comes in golden yellow and in magenta purple. A bunch of raw florets in all these colors is glorious on a Thanksgiving relish tray.

                  If you get tired of eating that first whole head of white cauliflower, add either cooked or raw to chicken stock, along with some onions that have been gently sauteed in butter, with curry powder or garam masala bloomed in the butter at the last moment, simmer for a bit, then puree and if desired, stir in some cream. Voila - cream of cauliflower soup. Some people mash cooked cauliflower as a stand-in for mashed potatoes but IMO mashed cooked butter (large lima) beans is a much better potato substitute.

                  1. tastes alot like vegtable brain...great in curries.

                    2 Replies
                    1. re: hetook

                      "vegetable brain"?! I thought we were trying to help her like it.

                      Try aloo gobi and ginger-carrot-cauliflower soup. Both great.

                      1. re: Joebob

                        I'm kidding. come on...hw bout cauliflower with cheese sauce. yum.

                    2. Use the florets in a stir-fry with some baby corn and peas.

                      Roast and eat with dijon mustard

                      Puree and eat with gravy

                      1. Roast and sprinkle with cumin

                        1. I just made this the other night to go with Cod poached in Coconut Milk. This is what I did...first steam cauliflower florets, while steaming, chop a couple cloves of garlic and sautee in a couple tsp butter and olive oil. To the garlic add one chicken bouillon cube and 2 tsp your favorite curry powder. Toss the steamed cauliflower with this mixture and garnish with fresh cracked black pepper and sliced green onion. So flavorful and yummy!

                          1. As you have never tasted it, I'd suggest a very simple preparation so the flavour isnt masked. That way, you'll know if you like it or not. Roasting it as you do broccoli would be as good a way as any, as you'll also be able to make an easy comparision with soemthing you know and like.

                            We usually just steam it as a veg to accompany, say, roast lamb. Or top it with a cheese sauce as a vegetarian main dish.

                            1. As some others have said, roast it. I cut in pieces and mix with baby carrots, brussel sprouts, and wedges of red onion. Toss with a bit of olive oil, salt and pepper and roast on about 400 for 45 minutes. Good on it's own or I sometimes put the vegetables over pasta and add grated parmesan cheese. Love it this way.

                              1. Our favorite way to eat cauliflower is steamed, then tossed with browned butter and breadcrumbs. So delicious. Now I'm going to need to make some.

                                6 Replies
                                1. re: jeanmarieok

                                  That's how my mom used to make it: steamed/nuked in the microwave until tender, then she'd pour a melted butter & browned breadcrumbs 'sauce' over it. It was mighty tasty, but I could generally tell that she was making it b/c I could smell it in the staircase.... not the best smell in the world, but that's cabbages for ya.

                                  I love cauli MUCH more than broccoli, but I prefer mine roasted. I could eat roasted cauli pretty much any day of the week.

                                  1. re: linguafood

                                    I find the smell is stronger, the longer the cooking time. My grandmother was of that generation that cooked the bejabbers out of veggies, and I still remember the smells permeating the house when cauliflower or especially brussels sprouts were on the menu.

                                    1. re: Bada Bing

                                      And when roasted, the smell is actually pleasant. Not like a house full of farts.

                                      Sorry 'bout that one.

                                        1. re: Bada Bing

                                          We had brussel sprouts last night, and that's exactly what the family said the house smelled like.

                                  2. re: jeanmarieok

                                    Yup, totally what we do. What my grandfather did -- very Austro-Hungarian, and not at all heavy.

                                  3. there is always the old classic Caluiflower Sauce Mornay. You steam the cauliflower(or boild it which I know is heresy) and put it on a baking pan, pour Mornay over it (bechamel with cheese) and bake it. I add anchovy around the sides.

                                    This was Stadard Fare fifty years ago but you never see it anymore. I supposed it is "old & tired" and somewhere lost flavor on the way. But I love it.

                                    1 Reply
                                    1. re: hazelhurst

                                      My husband loves it this way too, especially if I make the Mornay with gruyere cheese. I'm not as big a fan. I don't care for cauliflower in any preparation where it could be described as soft, so I usually cut it into small florets, toss it with olive oil and a spice mix, then roast the heck out of it until the florets turn into dessicated, crunchy nuggets.

                                    2. I really like Pepin's quick pickles. It's pretty much cauliflower, red bell pepper, carrots, green beans in
                                      6 cloves garlic
                                      2 1/2 c water
                                      1 c distilled white vinegar
                                      1 1/2 TB salt
                                      1 1/2 TB sugar
                                      6 whole cloves
                                      1/2 tsp allspice berries
                                      (also tarragon and juniper berries, but I didn't have those)

                                      1. cauliflower is really good in curries and roasted.

                                        however, the way that i consume it most often is raw, just snapped off the stem right into the mouth. i love the crunch!

                                        1 Reply
                                        1. re: mattstolz

                                          See flatbread recipe below with cauliflower roasted and toasted with curry powder.

                                        2. I like it steamed and with salt, pepper and sometimes a bit of butter. But there is also an excellent and easy Indian recipe for ginger cauliflower soup in this book by Madhur Jaffrey:


                                          It should be called gingery potato-cauliflower soup to judge by ingredients, but anyway, it's terrific, and simple.

                                          I see that this blogger mentions it and offers a recipe, but the recipe is different from Jaffrey's, using buttermilk, for example. Jaffrey's recipe suggests some cream at the end, but in fact I like the soup just fine without cream:


                                          1. i dont like it so much either...
                                            but my wife and i were in cabo san lucas...the hotel had this delicious cauliflower soup..it so far has been the only way i eat cauliflower...

                                            1. Trim the stem off until it will sit steady on a foil or parchment lined cookie sheet. Brush with copious amounts of honey mustard. Bake at 350 checking every 20 minutes or so and brushing with more honey mustard. When it is almost tender cover with grated cheddar, and keep baking until the cheese is a little browned.

                                              There is a great pasta recipe in Zuni for cauliflower and/or broccoli. I always use all cauliflower...http://www.amateurgourmet.com/2007/07...

                                              1. I've been making Buffalo Roasted Cauliflower since I found this recipe last year. With or without the blue cheese component (as not all are fans), it's EXCELLENT:

                                                If you already love roasted broccoli, this is straight up your alley!

                                                13 Replies
                                                1. re: kattyeyes

                                                  Is it nice and spicy? I could see that being massively delicious!

                                                  1. re: linguafood

                                                    Yes, and you can always add more hot sauce if that appeals. I really, really love this recipe so much.

                                                    1. re: kattyeyes

                                                      Wow, how did I miss that one; sounds fantastic. Since mrbushy has some difficulty with spicy, it means more for me! Thanks, katty.

                                                      Smittenkitchen had this cauliflower recipe on her blog today, sounds good, but I think I'd skip the mint:


                                                      1. re: bushwickgirl

                                                        That Smitten Kitchen recipe is from Melissa Clark's new cookbook, Cook This Now. The cauliflower is roasted with cumin seeds then topped with salted yogurt, pomegranate seeds and mint. I wouldn't skip the mint unless you have a strong aversion to it. This recipe is so good I have cooked it 3 times in the last week.

                                                        1. re: JaneEYB

                                                          Yes, I noticed the source the recipe was from; smitten's recipes are mostly, if not all, adaptations. I really only enjoy mint in desserts, candies and drinks, or just for chewing on. I don't have an aversion to the herb, but I can't seem to wrap my mouth around the combination of mint and cauliflower; it's used solely as a garnish anyway; perhaps I should include it.

                                                          Glad to hear it's a good one; sounded terrific to me.

                                                          And I have to say that this is just a great thread, definitely one for the profile.

                                                    1. re: kattyeyes

                                                      This sounds great and crazy at the same time! Maybe this will help my addiction to chicken wings.

                                                      1. re: kattyeyes

                                                        Thanks for sharing this! We just tried it today, and it is fantastic!
                                                        For anyone else thinking about trying it, we ended up doubling the hot sauce.

                                                        1. re: kattyeyes

                                                          It's recipes like this that always make me so happy I participate in Chowhound. kattyeyes thanks so much for sharing this. I'm a cauliflower junkie and have 4 in the fridge right now since I couldn't decide between the white, chartreuse, cheddar or purple varieties . . .

                                                          I can't wait to try this!! Yum!

                                                          1. re: Breadcrumbs

                                                            And it makes ME happy to read so many of you have tried and enjoyed the recipe, too! All this talk about it sent me straight to the farm stand yesterday so I can roast some tonight.

                                                            Breadcrumbs, wow, purple cauli, who knew?! Just found it on Wikipedia. Simply gorgeous!

                                                              1. re: goodhealthgourmet

                                                                Yes, those are the ones we Canadians refer to as cheddar. That's a great one to add to mac and cheese without anyone noticing!

                                                                All are delicious!! I love the purple and chartreuse together though . . .such a feast for the eyes!

                                                                ghg, tonight I served our roasted cauliflower w tahini sauce and it was a huge hit...thanks for the idea!!

                                                          2. re: kattyeyes

                                                            This sounds so good I can barely stand it. I have it bookmarked on my cell phone and I bought THREE heads of cauliflower today. I mean, I love cauliflower roasted anyhow...

                                                            I can't wait to try this. Thank you for sharing!

                                                          3. I think if you love roasted broccoli you are going to love roasted cauliflower. I often roast them together, sometimes with other veg too like chunks of sweet potato, wedges of red onion, maybe some brussels sprouts. I think I need to make that soon...

                                                            1. Good Eats worked with this a little while ago--AB's good at finding tasty recipes for an item that's usually unpopular.

                                                              Here's the youtube:

                                                              1. There are many interesting Indian ways with cauliflower. Here are a few very simple preps with just a few selected spices that will enable you to get a taste for the vegetable itself. For all, have cauliflower chopped into florets.

                                                                *Heat some mustard oil in a pan until just before smoking. Add 1/2 tsp kalonji, followed by a little hing. When the seeds sizzle, throw in some finely chopped green chillies (to your taste) followed by the cauliflower florets and a little turmeric plus salt to taste. Stir and fry until the cauliflower is tender to your taste - this is personal point I feel, as some older members of my family like their veggies very soft but I prefer more bite.

                                                                *Heat some coconut oil in a pan. When hot add 1 tsp urad dal, followed by 1 tsp mustard seeds and a dried red chilli. As mustard pops and dal reddens, add hing and a few curry leaves, followed by cauliflower florets and salt to taste. Stir and fry until tender, then add 2 or 3 tablespoons of freshly grated coconut, mix well and remove from heat.

                                                                *Heat some ghee in a pan. When hot add 1 tsp cumin and a pinch of hing. Stir, then add some minced green chillies (to your taste) and 1 or 2 tsps of minced ginger. Stir and fry for a few moments, then add cauliflower florets, a little turmeric, chilli powder (to taste) and salt. Stir and fry until tender, then turn off the heat and stir in a few tablespoons of chopped fresh coriander.

                                                                As you come to cook this vegetable a few times, you will love it. :) It is very versatile and there are many many recipes for it. Punjabi style cauliflower pickle is divine!

                                                                1. no time to read this thread until later.
                                                                  just read your request.
                                                                  husband has locked himself out of his car and I gotta go fetch.

                                                                  I'll say at this point, I love it best raw, as in pick off florettes/flowerettes and chew then swollow.
                                                                  love them raw. I'll post my ways of cooking them later, just wanted to get this out now

                                                                  1. I always hated cauliflower. Now I eat a lacto-paleo diet and am growing it in my garden because I love it so much. This is how I eat it:

                                                                    - Steam till tender, whiz in the food processor with hot cream, butter, salt, pepper, sour cream and then fold in chopped green onions. The food processor makes it SUPER smooth and creamy and delicious. Now I actually enjoy and crave the taste of cauliflower!

                                                                    1. Oh we eat cauliflower quite often around my place.
                                                                      So far we've tried many of the fab suggestions listed above.
                                                                      Curry, cumin, cinnamon, s&p with olive oil tossed and roasted is my personal fav
                                                                      DH loves a heavy coating of mayo and panko crumbs over a whole head roasted until tender
                                                                      DD loves it with lots of melted cheese and smoked paprika
                                                                      My partner loves cauliflower hummus
                                                                      What's not to love!

                                                                      1. Personally, I'm a big fan of cauliflower, and love it steamed til rather too soft for most people, doused in balsamic vinegar and black pepper. yum. or some curry powder- that's great too!

                                                                        1. Thanks for all of the suggestions guys! I am going to pick up a couple heads (If I hate it, the dogs will eat it!) and try roasting it, steaming and topping with a cheese sauce, and steaming (or roasting) and mixing up with roasted bread crumbs. I'll report back!

                                                                          5 Replies
                                                                          1. re: LaureltQ

                                                                            You can also create a beautiful dish by cooking it two ways. First, cut a couple of "steaks" out of the center of the head cutting vertically from outside to base. Then take the rest, steam it and make into mashed cauliflower with cream, butter and some cheese. Right before serving, take those steaks and fry them in olive oil until dark brown on both sides and tender. Lay one of those on each plate and top with puree. Wonderful mix of flavors and textures.

                                                                            1. re: escondido123

                                                                              Intriguing. I've often seen pureed cauliflower and assumed it wouldn't be as good as mashed potatoes. Perhaps I'll try it!

                                                                              1. re: LaureltQ

                                                                                Here's a nice recipe from the NYTimes for disguising the cauliflower A friend tried it to hide the feared vegetable from her son. Didn't work but may have been because she used purple cauliflower.

                                                                                Curried Cauliflower Flatbread

                                                                                1 medium cauliflower (1 1/2 pounds), trimmed and finely chopped

                                                                                4 tablespoons peanut oil, or grapeseed, corn or olive oil

                                                                                Salt and ground black pepper

                                                                                1 cup whole wheat flour

                                                                                1 1/2 cups light coconut milk

                                                                                1 tablespoon curry powder, or more to taste.

                                                                                1. Heat oven to 400 degrees. Put cauliflower in a roasting pan, drizzle with a tablespoon of oil, sprinkle with salt and pepper and toss. Spread into a single layer and roast until tender and nicely browned, tossing with a spatula halfway through, for a total of 15 to 20 minutes.

                                                                                2. While cauliflower roasts, put flour into a bowl. Add one teaspoon of salt and coconut milk, whisking to eliminate lumps. Batter should be about the consistency of pancake batter. Set aside.

                                                                                3. When cauliflower is finished roasting, sprinkle it with curry powder and toss; fold cauliflower into batter.

                                                                                4. Pour remaining oil into a 10-inch nonstick ovenproof skillet and put in oven. Wait a couple of minutes for oil to get hot, then carefully remove pan, pour in batter, spread it into an even layer and return skillet to oven. Bake for about an hour, or until flatbread is well browned, firm and crisp around edges. (It will release easily from pan when it is done.) Let it rest for a couple of minutes before turning it out and cutting it into wedges.

                                                                                Yield: 4 to 8 appetizer servings.

                                                                                1. re: wolfe

                                                                                  looks really similar to the cauliflower pizza crust idea:


                                                                                  1 cup cooked, riced cauliflower
                                                                                  1 cup shredded mozzarella cheese
                                                                                  1 egg, beaten
                                                                                  1 tsp dried oregano
                                                                                  1/2 tsp crushed garlic
                                                                                  1/2 tsp garlic salt
                                                                                  olive oil (optional
                                                                                  )pizza sauce, shredded cheese and your choice of toppings*
                                                                                  To "Rice" the Cauliflower:
                                                                                  Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
                                                                                  One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
                                                                                  To Make the Pizza Crust:
                                                                                  Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
                                                                                  In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
                                                                                  Bake at 450 degrees for 15 minutes.
                                                                                  Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

                                                                                  1. re: wolfe

                                                                                    Oh. My. Word. That sounds awesome! It actually sounds like dinner, too.

                                                                            2. Here is what I would do.

                                                                              Get some cauliflower and first try it raw, then try some dips; ranch, etc...

                                                                              Take some and steam it. Once steamed , try it with cheese, spices, or whatever you choose to use.

                                                                              Take the remaining part and try roasting, or making one of the other suggestions above.

                                                                              This way you don't end up with a large amount of something that you don't like.

                                                                              1. roasted cauliflower is a different animal from cauliflower prepared in any other way. if nothing else, you have to roast some! it is the best preparation for cauliflower in my book.

                                                                                i also like to steam a head of it then add cheese fondue over the top of the head, then broil until bubbly and starting to get brown "highlights."

                                                                                1. I can eat a head of it roasted, seasoned any which way, but even just with salt and pepper. My other all-time favorite cauliflower preparation is a rich and decadent (lots of butter and cheese) pasta with spicy cauliflower ragu that I had at Lupa in NYC. I posted about that recipe here: http://chowhound.chow.com/topics/792875 and have since seen that it's also in the Mario Batali cookbook Molto Gusto.

                                                                                  1. Whatever you do, please do not throw out the core. It is the best part! It has concentrated cauliflower flavor. Trim it and eat it.

                                                                                    P.S. it will give you bad breath. Such is the price you pay for deliciousness.

                                                                                    1. I enjoy making the braised cauliflower by Mollie Stevens - very simply sauteed in a mixture of butter and olive oil till brown specks are visible uniformly throughout, add capers and saute for a couple of minutes before adding some chicken stock/broth or lightly salted water, cover and cook for about 15 minutes without letting it dry all the way. Uncover and cook on high to dry up the liquid after the specified time, toss with toasted breadcrumbs (I sometimes skip this and just add them as is but it is infinitely better with them toasted.) Sprinkle with lemon and serve. The capers make this one but otherwise if you follow it's just another way to make cauliflower.

                                                                                      Love it fried in batter too if you don't mind it, just parboil for a few minutes and let them cool before dipping and frying.

                                                                                      2 Replies
                                                                                      1. re: lilgi

                                                                                        Lilgi and mcel215 this prep of the capers makes them even better.
                                                                                        For the fried capers:

                                                                                        Drain the capers in a colander or strainer and press down on them to squeeze out any excess moisture. Lay them on paper towels to dry a bit. Pour the oil into a small, heavy skillet over medium-high heat; it should be about 1/4 inch deep. When the oil is shimmering, almost smoking, add the capers and fry, stirring, until they open up like flowers and brown. Remove the capers from the oil and place them on several layers of paper towels to drain.

                                                                                        1. re: wolfe

                                                                                          Wolfe, would you say this enhances the flavor of the capers or mellows it out?

                                                                                      2. This Curried Cauliflower with Capers is one of my favorite ways to eat cauliflower.


                                                                                        1 Reply
                                                                                        1. re: mcel215

                                                                                          I love making roasted whole tandoori cauliflower, especially when cooking for guests as it presents very nicely. I trim and steam it whole until softish to the touch, then coat it with a homemade, or you could use prepared (pataks), tandoori paste. Leave for 3 - 8 hours to marinate and then roast in a 400 degree oven for about 20 minutes or a little longer, depending on the size of your cauli. Cut it in wedges to serve, with raita on the side. It is delicious!

                                                                                        2. I recently came across this recipe and thought it looked delicious. It's on my "must try" list.


                                                                                          1. My daughters and I like our cauliflower washed and cut bite size, then topped with Ott's French dressing. Then we munch.

                                                                                            1. Had a delicious salad a couple of summers ago that I've made several times since: chopped raw cauliflower, chopped black olives, chopped cucumber, chopped red bell pepper, chopped celery, tossed with ranch dressing (or a creamy dressing with dill), and topped with roasted peanuts. You can swap in/out veggies you like but this is a surprisingly good combination.

                                                                                              1. Grate half a head of cauliflower, mix with an equal amount of butter-browned breadcrumbs. Very nice over plain torn iceberg lettuce, your choice of dressing. Be generous with the crumb mixture.

                                                                                                1. actually, you have had it. broccoli, all types of cabbage, and cauliflower are all the same species, in the sense that great danes and poodles are both canine domesticus.
                                                                                                  my favorite way is to prepare it is to mix olive oil and curry powder, cut the florets, then roast on 450 till tender. so good.

                                                                                                  1 Reply
                                                                                                  1. re: charles_sills

                                                                                                    lol but i dont think youd be going around saying youve owned a great dane when youve only had a chihuahua.

                                                                                                    or that youve ridden a chihuahua when youve only ridden a great dane