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Jun 17, 2013 12:51 PM

TONS of produce - what to do with cauliflower, radishes, mushrooms...

I have a boatload of produce leftover from a wedding venue (wife's a chef and we took all the leftover fresh produce from the last wedding).

Cauliflower - about 10 lbs at least
radishes - about 8 lbs (I will pickle some)
Button Mushrooms - 2 cases!
Chives galore
Arugula - thinking pesto?
have lots of fresh herbs to add too.

I'd hate to get rid of any of it. any ideas for things that I can make and will freeze well?
Chef wifey isn't up for cooking this week :-)

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  1. Wow, what a windfall.
    Cauliflower soup, of course oven roasted, pasta salad, puree of cauliflower, Indian Gobi Aloo,

    5 Replies
    1. re: monavano

      +1 to caulifower soup. here's my fave recipe:

      1 large onion
      1 bulb fennel
      6-8 cloves garlic
      1 head cauliflower
      olive oil
      salt and pepper
      2 bay leaves
      1 quart chicken or vegetable stock

      peel, trim and chop vegetables. toss with olive oil, salt and pepper. roast in 450-degree oven for 30 minutes. transfer to large sauce pan. add stock and bay leaves. simmer for 30 minutes. remove bay leaves before pureeing

      1. re: wonderwoman

        I make this often, no fennel. It can be frozen

        1. re: cheesecake17

          it does freeze well.

          the orginal recipe called for celery, and didn't roast the veggies. since celery always seems to go bad before i use it all, i've been substituting fennel, which keeps really well in air-tight glass jars.

          1. re: wonderwoman

            Wrapping celery in tinfoil makes it last practically forever!

    2. Mushroom duxelles freezes very well.

      1 Reply
      1. I found a version of mac n cheese with cauliflower online and made that recently to use up some quality cheese I had on hand. Very good combination.

        Roasted radishes is about as simple as it gets and they are so good.

        Stuffed mushrooms for the largest ones; roasted in garlic they will freeze to use over time in a variety of egg, beef, stew dishes or mushroom cream soup.

        Arugula & herbs I'd use daily in a mixed greens salad, homemade pesto, cocktails and ice tea/fruit aids.

        Nice haul!

        1. For the herbs:

          Either make a pesto-like mixture (sans parm and nuts) and freeze in ice cube trays. I add it to sauces, salads (non lettuce types), salad dressings, pasta, soup, etc.

          Or, I've also made this dry herb mix.

          I love a summer cauliflower salad, as you would make a broccoli salad.

          Marinated mushrooms. Or, make a nice mushroom wine sauce for chicken or beef.

          When I'm overloaded with fresh spinach, I wash it and stick it in stick it in the freezer, in freezer bags. I pull it out to add to soups or dip. It comes out exactly like frozen spinach that you buy at the grocery.

          I'm sure a friend or neighbor would love to get a goody bag if you become overwhelmed with this cornucopia.

          1. I've made this parmesan-roasted cauliflower from Bon Apetit several times and loved it:

            I can't speak to how it freezes because it's usually all eaten within a day or so.