Cauliflower anyone?

dklibert

http://soupspiceeverythingnice.blogspot.com/2012/12/cauliflower-leek-soup.html

dklibert

We made this for a Thanksgiving starter. Also Delicious!

http://www.myrecipes.com/recipe/roasted-cauliflower-garlic-soup

dklibert

Embarrassed! I have posted to this thread already. Woops!

LadyMalady

If you like Indian food, there are tons of recipes that include cauliflower. Control the oil to your needs. You really don't need much if you use non-stick pans.

Also, you don't need to have all spices. Just get a basic garam masala powder or curry powder and you are set.

http://showmethecurry.com/subzis-vegetables/aloo-gobi-masala-spiced-cauliflower-and-potatoes.html
http://showmethecurry.com/appetizers/tawa-gobi-pan-seared-cauliflower.html

LadyMalady

This is also a delicious, simple recipe that I make often:

http://susrecipes.blogspot.com/2013/03/cauliflower-egg-burji.html

coueswhitetail

and just a note to those that like cauliflower...you can eat the green leaves and stalk that are on the base of the cauliflower. I see so many recipes that say to cut them off and throw them out, but they are tasty and have the same high quality nutrition as the main part of the cauliflower. I chop them and the stem and put them into stir fry or steam them.

RoseyDgirl

I made cauliflower chicken shiritaki pasta with sundried tomato pesto (and a sprinkling of parmesian)... last night. SOOOOO good.

1 bag frozen cauliflower.
1 bag shiritaki noodles
2 rotisserie chicken breasts (chopped)
1 small jar - sundried tomato pesto (I used Priano brand).
cheese before serving...

comes out to 2 servings - and so I had lunch today, too... SO yummy.

ToddPa12

I too have become a fan of Cauliflower, and this is one of the recipes I like to use:
Ingredients:

1 head of cauliflower
1 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon(optional)
1 Tbsp Olive oil
1 Tbsp Coarse salt and freshly ground black pepper
½ cup Parmesan cheese

Instructions:
Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.

lorbie49

I love it "riced". The easiest way I have found to get it to the right consistency is to chop it coarsely and toss it in my Ninja ( I imagine any blender would work) and cover it with water. Pulse it until it is all chopped into small rice sized bits. Pour it through a colander to drain and there you have it. Easy Peasy I stir fry it in a pan on medium heat with whatever seasonings and veggies that I want in it. The possibilites are pretty endless really. It isnt rice...but its a good lo cal, lo carb alternative. Top it with whatever you would normally use rice for...yummy.

AbbieBeckett

I love using it instead of rice, it's so clever!
Also goes great in curries instead of meat, bulks it up and fills you up too!
Cauliflower puree works well with loads of meals. And my personal fave is this...

http://www.jamieoliver.com/recipes/vegetables-recipes/whole-roasted-cauliflower/

IT'S AMAZING x

JoRocka

_dracarys_ wrote: »

Roasted with olive oil and garlic salt.

(it only gets hate when it people try to make it into food it isn't, like pizza crust or cookies)

this.

I love it- sliced/sauteed/roasted/seared.

all good stuff.

Lalalindaloo

This: http://www.cookingclassy.com/2013/09/roasted-cauliflower-white-cheddar-soup-homemade-bread-bowls/ is WONDERFUL. Not so low cal though.

sullus

My favorite form of cauliflower is pickled. In a sweet mix, or in giardiniera - both are good. (If you like salt and vinegar, try giardiniera)

Must admit that when I have cauliflower these days, more often than not it's the SteamFresh Lightly Seasoned Garlic Cauliflower...

jasonmh630

Roasted with broccoli, using olive oil, S and P, and Garlic powder... Once done, sprinkle a little Parmesan or Romano cheese. Just keep an eye on it when roasting so that it doesn't exceed your tenderness/crispness preference.

njitaliana

We eat this a lot:

TWICE BAKED FAUX "POTATOES"

1 lg pkg cauliflower
4 oz of lowfat cream cheese
1 Tbsp margarine
4 oz of shredded lowfat cheddar cheese
6 slices cooked, cut up turkey bacon
1/4 tsp black pepper

Cook cauliflower according to package directions. Drain well in colander and pat dry with paper towels.

In a large mixing bowl, combine cauliflower, cream cheese, margarine, and pepper and use a mixer to blend well.

Pour mixture into a baking dish, top with cheese and bacon.

Bake at 375 until cheese melts.

njitaliana

This is good, too:

Cheddar Mashed Cauliflower

1 large bag frozen cauliflower
1/2 tsp minced fresh garlic
1 tsp onion powder
1 Tbsp Smart Balance margarine
1/3 cup fat free Half & Half
3 oz. shredded lowfat cheddar cheese
1/8 tsp black pepper
1 tsp parsley

Cook cauliflower according to package directions. Drain cauliflower well.

Add cheese, garlic, onion powder, margarine, Half & Half, cheddar cheese, pepper and parsley. Heat for a minute.

Mix in food processor until smooth. Serve.

Need2Exerc1se

Chop, drizzle with a little oil, generously coat with black pepper, garlic powder and ceyenne and roast in a hot oven until it starts to brown. Heaven!

Hbhappygirl

As a healthier cooking alternative to olive oil, roast using Refined Coconut Oil (make sure it is refined, otherwise it will taste like coconut). Not only is refined coconut oil super healthy for you but it also does not oxidize at very high temperature, so roasting/broiling works really great. And I promise you, it will NOT taste like coconuts!

nogrows

I completely love cauliflower (I always have cauliflower for my birthday meal, yummy). At this moment I really like this recipe
http://www.volrecepten.nl/click/index/3814327/?site=soepkipje.blogspot.nl .
It is in Dutch, so I will translate:


You will need:
1 Cauliflower (chopped into bite-sized pieces)
5 tbsp olive oil (you can use less, I usually use 3)
1 tsp curry powder (I usually use way more like 10)
1 tsp cumin grounded (i usually use 5)
.25 tsp garlic powder
0.5 tsp turmeric
0.5 tsp coriander grounded
0.5 tsp ginger
pinch of chili powder
Optional homemade low cal tzatziki

Put the cauliflower in a bowl (one with a lid is easier), add all the other ingredients, put on the lid, mix real hard. Put on a baking sheet. Then put in the oven for about 30 min (180C or 350F).

I like to make so low cal tzatziki and use it as a dip.

jasonmh630

Hbhappygirl wrote: »

As a healthier cooking alternative to olive oil, roast using Refined Coconut Oil (make sure it is refined, otherwise it will taste like coconut). Not only is refined coconut oil super healthy for you but it also does not oxidize at very high temperature, so roasting/broiling works really great. And I promise you, it will NOT taste like coconuts!

Olive oil is completely healthy too lol...

avoidtheclapp107

Rice it! Put the chunks in the blender until it's a rice consistency and then use it in EVERYTHING. My fav? Stuffed peppers.

warriorguy

Ever try cauliflower soup? I steam it whole, then discard thick stems afterwards; then puree it for making the soup creamier; then cook til done zucchini, yellow squash, peppers (all 3 colors); fresh garlic minced; fresh ginger minced; chopped onion; mushrooms, julienne carrots; several quartered potatoes; small can corn; small can cut green beans, 1 large broccoli briefly nuked before adding; and add some fresh spinach just before soup is done; add seasoning last, tumeric, oregano, Accent, garlic salt, and if desired, some hot sauce. I add some chicken broth and water, enough to give some bulk and makes a large gallon can of soup. Store in refrig. and you could freeze to alternate the 175 cal 2 cup serving with other foods from day to day. Lots of work, but then you are free for days to not even having to cook...just heat up

scrappyhappymom

I am on a cauliflower craze at the moment, lol.. our new favourite, cauliflower crust pizza http://ifoodreal.com/cauliflower-pizza-crust-recipe/. We also had twice baked cauliflower tonight for dinner http://faithfulnessfarm.blogspot.ca/2012/04/low-carb-living-twice-baked-cauliflower.html. We love cauliflower rice too with butter chicken. Who knew you could do so many things with it?

DebiW1211

I've made cauliflower puree before. Yummy

libbydoodle11

I pureed it and used it instead of milk in my corn chowder recipe.

LifeInTheBikeLane

Check out my recent thread, Buffalo Cauliflower Bites:

community.myfitnesspal.com/en/discussion/10037042/buffalo-cauliflower-bites#latest

I love cauliflower but it cost more then broccoli so I haven't purchased it as much. I just got a new cook book and cauliflower is a big deal in it so I may start "accidentally" ringing it up as broccoli at walmart...hehe.

There is an amazing recipe in Thug Kitchen called Cauliflower Cream Pasta. Turned out amazing:

•From Thug Kitchen: The Official Cookbook

• Want to enjoy creamy pasta without having to f***ing worry about cholesterol? Puréed cauliflower makes this sauce silky without any of that added bulls*** that made you avoid creamy sauces for so long. Feel free to add some stuff like roasted asparagus, steamed broccoli or roasted red peppers to this dish to mix it up.
•
• 1 pound pasta (fettuccine, linguine, spaghetti, whatever)
• 4 cups chopped spinach
• Salt and pepper
• 1/2 head cauliflower (about 1 pound), cut into little trees
• 1/2 cup unsweetened plain nondairy milk
• 2 or 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon miso paste
• 1/3 cup minced fresh parsley
•
Cook the pasta according to the package directions or whatever f***ing method you invented and now swear by. When it’s all done, throw it in a large bowl with the spinach, toss, and set aside. While the pasta cooks, bring a medium pot of water to a boil. Throw in a pinch of salt and the cauliflower and simmer all that until the cauliflower is tender, 5 to 7 minutes. Drain the cauliflower and toss into a blender. Add the milk, garlic, lemon juice, olive oil, miso and 1/8 teaspoon salt to the blender and let that motherf***er run until the sauce is creamy. Taste and adjust as you see fit. Pour the cauliflower purée into the pot you boiled the cauliflower in and set over low heat. Add the pasta and spinach and toss until everything is mixed and warm. Top with some parsley, salt and pepper to taste. Serve hot.

cevikyusuf1991

I have a suggestion myfoodrecipe.net

SweetPeasMom55

I steam it mash it and add horseradish cheddar to it and some bacon.

cindytw

I use the puree as a thickener in soups and stews as well as all of the above! The cauliflower pizza tastes good, but it isn't something to pick up and eat...it's not the texture of a crust. The breadsticks are really good, but again, not bread. You have to have different expectations to try the substitutes.

KellieTru

I love cauliflower but in my market it's been selling for $6.99 a head. I know I can buy frozen but I really prefer the raw so I need to wait till it goes down in price.