Cauliflower anyone?

We made this for a Thanksgiving starter. Also Delicious!

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

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

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.

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.

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

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

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.

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.

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!

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...

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

I've made cauliflower puree before. Yummy

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.

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

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.