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Please help me showcase cauliflower

We received a gorgeous head of snow white cauliflower from our CSA. I'd like to make it the star of dinner tomorrow---have you CHer's any suggestions?

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  1. I saw this recipe in Bon Appetit a couple of months ago and it looked delish, I haven't tried it yet but here it is. It calls for the cauliflower to be cut into slices and sauteed like a steak.


    4 Replies
    1. re: juli5122

      I did something like it for Cauliflower two ways. From the center I cut the "steaks" which were fried to golden goodness in olive oil. The rest of the cauliflower was combined with Yukon Gold potatoes, steamed and made into buttery, creamy mashed potatoes. The two on one plate, a great vegetarian main though you could certainly add all sorts of proteins.

      1. re: juli5122

        I have not made this, but people on CH have recommended this cauliflower steak.


        1. re: juli5122

          Thanks for the suggestion! I had come across a recipe for tuna confit that used a lot of the same flavors as called for in the recipe you cite. Unfortunately the "steaks" were not tender in the amount of time given. . .but otherwise the flavors were great! Thanks for the idea.

          1. re: juli5122

            Or tossed on the grill like a steak. Comes out delish

          2. I actually like juli's idea a lot! But, since I made it this week and really liked it--roasted cauliflower with hot sausage (1#) , garlic (2 cloves) and oil, tossed with pasta (1#). Save a ladle's worth of pasta water to add back to the pasta when you put it all together. Extra crushed red pepper and pecorino Romano over the top makes it nice-nice. Reheats beautifully, too.

            1. I core and parboil then drain and put it on a baking dish. Frost generously with a mixture of mayo and mustard and bake at 350 until tender and golden. You can jazz this up with parmesan.

              1 Reply
              1. re: Berheenia

                That's a cousin of the classic cauliflowwer a la sauce Mornay which I make with anchovies places across the top while baking. It is not really good food becuase it's old..it;s 1950's..it's tired....you know how it is. We want exciting. I am so tired of the Parthenon, too....drab building, nothing interesting. And Paris is boring too, come to think of it. Classics, indeed!

              2. Make a pureed roasted cauliflower soup, paired with a pureed roasted cauliflower (a la mashed potatoes), and serve all it with a pasta dish using cauliflower like this http://www.google.com/url?sa=t&rc...

                1. Rich and wonderful pasta with spicy cauliflower ragu: http://chowhound.chow.com/topics/792875

                  1. Cauliflower soup with truffle oil. Cauliflower puree with fresh cheese from Patricia Wells.

                    1. The people at my house (who all claim to hate cauliflower) ate this and wanted more. It was amazing.


                      2 Replies
                      1. re: DeLobstah

                        THIS. Roasted cauliflower is fantastic, and I think the roasting brings out the natural nuttiness and sweetness of the vegetable rather than covering it up.

                        1. re: DeLobstah

                          I've made this recipe numerous times.... It is excellent!

                        2. Aloo gobi is my favorite way to make cauliflower, I do it almost as often as roasting but this is more of a main dish. As long as your dining companions don't hate curry, like my husband! It's not really "curry" exactly, just a flavorful, filling meal in itself. Ummm, now I want some.


                            1. re: skippy66

                              Damn skippy! That looks insanely delish! :)

                              1. re: skippy66

                                That does look interesting but what's with the weird way of making bechamel?

                              2. I think one of the nicest ways of doing cauli is simply to steam it lightly until it's al dente, and then toss it with breadcrumbs crisped in brown butter (along with the browned butter itself) and a very generous amount of nutmeg, salt and pepper. Aromatic, simple and not at all foot-odour-y like cauliflower can sometimes be... ;P

                                1. Cauliflower cheese is a stunner of a dish, particularly if you're a mac-n-cheese lover. A bit of stilton or nutmeg and mustard in the cheese sauce makes things even more interesting.

                                  1. This recipe will do the trick! So tasty and great way to show off Cauliflower. Full photos available on my blog Neurotic Kitchen - Post: Good Deeds Grow in Brooklyn, Community Inspired Vegetarian menu. But here it is below - Enjoy!

                                    Cauliflower Steak with Olive and Sun-Dried Tomato Relish
                                    Lightly Adapted From Bon Appetit
                                    Serves 4
                                    1 large head of Cauliflower
                                    1/2 cup pitted Oil-Cured Black Olives, finely chopped
                                    5 Sun-Dried Tomatoes, thinly sliced
                                    3 1/2 Tablespoons Olive Oil, divided, plus more
                                    2 Tablespoons Chopped Flat-Leaf Italian Parsley
                                    1 teaspoon fresh Lemon Juice
                                    Salt and freshly ground Black Pepper
                                    3 whole Garlic Cloves
                                    2 Roma or 3 Plum Tomatoes, cored and cut into quarters

                                    Remove leaves and trim stem end of Cauliflower, leaving the core intact. Stand cauliflower core side down on a cutting board. Using a long, sturdy knife, slice Cauliflower into four 1/2 inch "steaks" from center of Cauliflower working outwards (some florets will break loose - reserve them).

                                    Finely chop enough loose florets to measure about a 1/2 cup. Transfer chopped florets to a small bowl and mix with the Olives, Sun-Dried Tomatoes, 1 Tablespoon of oil, the Parsley and Lemon Juice. Season relish Pepper and add a bit of Salt if needed.
                                    Olive and Sun-Dried Tomato Relish, Photo: NK
                                    Preheat oven to 400.
                                    Heat 1 Tablespoon Olive Oil in a large heavy ovenproof skillet over medium-high heat.

                                    Working in 2 batches, cook Cauliflower steaks until golden brown, about 2-3 minutes per side, adding a tablespoon of oil to pan between batches if needed.

                                    Transfer steaks to a large rimmed baking sheet. Reserve skillet.

                                    In the oven, Roast cauliflower until tender, about 15-17 minutes.

                                    Meanwhile, return skillet to medium-high heat and add Garlic Cloves and Tomato wedges, cut side down.

                                    For the Simple Tomato Sauce Base, Photo: NK

                                    Cook until Tomatoes are browned - just a few minutes. Turn Tomatoes over so they are cut side up and transfer the entire skillet to the oven either alongside the Cauliflower pan or on a different rack if need be. Roast the Garlic and Tomato skillet in the oven until both are tender, about 12 minutes.

                                    Transfer Garlic, Tomatoes, and 1/2 Tablespoon Oil to a blender and purée until smooth. Season the sauce with Salt and Pepper to taste.

                                    To Serve: Divide Tomato Sauce among plates. Place 1 Cauliflower steak on each plate and spoon the relish over. Serve warm. Enjoy!