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large cauliflower

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classylady Sep 8, 2012 04:53 AM

Bought a large cauliflower. Besides making cauflifower soup what else can I make with it?

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  1. jmcarthur8 RE: classylady Sep 8, 2012 05:03 AM

    Cauliflower is absolutely delicious roasted. Either break it into florets or slice it into 1/2" thick slabs, brush with a little olive oil, and roast at about 375' till it's golden and has crispy edges. Sprinkle with grey sea salt and serve.

    Another way I love cauliflower is steamed, mashed, and mixed with butter and a bit of sour cream, salt and pepper.

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      Ama658 RE: classylady Sep 8, 2012 05:10 AM

      Cauliflower gratin...
      http://www.foodnetwork.com/recipes/in...
      Roasted, yes, I second that one!
      There is also the "healthy" cauliflower rice option :)

      1. tamagoji RE: classylady Sep 8, 2012 05:14 AM

        Roast cauliflower... Preheat oven to 450, cut cauliflower in medium sizes florets, toss with olive oil, salt, and roast on large baking sheet for about 20 min, then flip/stir, and give another 10-15 minutes until they're tender and golden.. Hands down the best way to eat cauliflower.

        1 Reply
        1. re: tamagoji
          Breadcrumbs RE: tamagoji Sep 8, 2012 05:50 AM

          Totally agree with the roasting suggestions. I put my oven at 400°F on convection. Toss the florets w evoo, s&p, a few chili flakes, fennel seeds or whatever herb appeals (cumin seeds are nice, oregano etc.) I sometimes add some chopped garlic too and lemon zest. Once it's done I drizzle w a little good quality evoo and serve as antipasti. Hot or at room temp, this is amazing.

          I've also done a spicy version and tossed in some cayenne pepper. Teens & tweens seem to love this.

           
        2. Gio RE: classylady Sep 8, 2012 05:51 AM

          Steam it. After steaming the cauliflower till tender but still firm (left whole or separate florets) drain, put into a serving bowl, and set aside. Heat chopped garlic in a small saucepan till golden. Take pan off heat. Season garlic oil with Kosher salt and freshly ground black pepper. Pour over cauliflower, toss gently to mix. Garnish with chopped parsley. Serve.

          Stir-fry it. Blanch cauliflower florets. Heat wok over high heat, add peanut oil, swirl to coat wok. Add chopped garlic, stir-fry 20 seconds. Add the cauliflower, stir-fry for 30 seconds - 1 minute. Season to taste (S & P or soy sauce and sesame oil). Garnish with chopped cilantro. Serve.

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            charlesbois RE: classylady Sep 8, 2012 06:04 AM

            second the roasted and gratin suggestions. Deep fried or tempura cauliflower is great if you are feeling ambitious.

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              treb RE: classylady Sep 8, 2012 06:23 AM

              Sauteed with garlic, puree with swiss cheese (like mashed potatoes), in a red sauce, roasted in the oven.

              1. scubadoo97 RE: classylady Sep 8, 2012 08:40 AM

                Plenty of suggestions for roasted which is great.

                Another thing you can do is to cut it into thick "steaks" and grill them like a steak

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                  wonderwoman RE: classylady Sep 8, 2012 08:55 AM

                  i've been making this every week for the summer, and i'm still not tired of it.

                  after separating a head of cauliflower into florets (the hardest work in the recipe), combine 2 teaspoons lemon juice (grate zest first and save) with 1 teaspoon kosher salt and let the cauliflower sit. heat 3-4 tablespoons of olive oil and thinly sliced (i aspire to match paul sorvino in goodfellas) 2 (or more:) very large cloves of garlic. saute garlic, along with a good pinch of crushed red pepper flakes, until the garlic is brown and crunchy. pour over cauliflower, along with the lemon zest and let sit for at least an hour before serving.

                  great as is, or over capellini. keeps in fridge for at least a week.

                  1. chefj RE: classylady Sep 8, 2012 11:21 AM

                    Cauliflower Pakoras
                    Sauteed in Olive oil with Chili and Garlic.
                    Purée with Truffle Butter or any flavoring that takes your fancy, can be used as a base in a dish, Scallops served atop it comes to mind.
                    As a stuffing for Parathas, Tarts, Empanadas, in Quiche
                    Soufflé with Cheese

                    1. 512window RE: classylady Sep 8, 2012 11:36 AM

                      Aloo ghobi!
                      cauliflower, potatoes, tomatoes

                      3 Replies
                      1. re: 512window
                        Breadcrumbs RE: 512window Sep 8, 2012 11:44 AM

                        Mmmm, big yum to that!!

                        1. re: 512window
                          Gio RE: 512window Sep 8, 2012 11:47 AM

                          Oh right... a seriously delicious Indian dish.

                          Other preparations I was thinking about are:
                          >as a cruditee (blanched slightly first) with various dips
                          >mashed

                          1. re: Gio
                            c
                            classylady RE: Gio Sep 8, 2012 12:31 PM

                            Thank you. I am ready to try it as suggested.

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