Calling all Cauliflower children...what are your favorite ways to make it?

Cauliflower mash - I do the whole head with a few tablespoons of low fat or fat free if available cream cheese! Mmmmm! Note: I did at first have it 25% real mash 70% cauliflower as it's great, but does require time!

Cauliflower is great with pesto too!

Cauliflower Tabouli

Grate 1 head cauliflower into grain-size pieces with a box grater. Toss with 3 diced plum tomatoes, 2 bunches chopped parsley, 2 cups shredded romaine lettuce, 4 chopped scallions, 1/4 cup lemon juice, 1/2 cup olive oil and 1/4 cup chopped mint in a large bowl. Season with salt and pepper.

Cauliflower Soup with bake potato style garnishes. soupspiceeverythingnice.blogspot.com/2012/12/cauliflower-leek-soup.html

We have it often as a side whenever we use the oven. Cut into little florets mixed with slivers of garlic, onion slices, fresh parsley, coarse pepper, salt and all drizzled in olive oil and topped with a few tbsp of Parmesan.

andriaaaaaa wrote: »

I recently made a vegetarian chili and used finely chopped cauliflower to "fill it out" in place of the ground beef. The texture wasn't the same but it still worked out pretty well

I do the same. I quite like it, and I get my veggies intake up. I'm not a "cauliflower" lover at all, but I appreciate eating a variety of foods, so "sneaking" it into stews, soups (it's a great thickener--no roux needed), and casseroles is a great way to add bulk (and nutrients) to recipes without adding a ton of calories.

This soup recipe is ahhmazing, too (if you like hot wings): http://paleoaholic.com/paleo/paleo-buffalo-chicken-soup/

I use 1/2 the amount of hot sauce (to keep the sodium lower), and it's still spicy enough, and around 170 calories per "generous" one cup serving.

I found a recipe for "I can't believe it's not potato salad" that uses cauliflower in place of potato. Microwave chopped cauliflower until tender, then mash some of it, leaving some in small chunks. Use with egg, mayo and whatever you usually put into potato salad. You really can't tell the difference!

Queenmunchy wrote: »

I keep this on hand for my little one at all times.

Cauliflower macaroni and cheese:
Take one chopped head of cauliflower, steam in a small amount of water until tender. Puree cauliflower, add 1 cup sharp cheese, and season to taste – I use adobo OR salt/pepper/mustard powder. Freeze in ice cube trays until frozen, transfer to a labeled freezer bag. To serve, microwave as many cubes as needed and mix with cooked pasta or a mixture of cooked broccoli and pasta. This can also be used as a cheese sauce for veggies.

I this. I spend so much money on steam bags of "cheesy sauced" frozen veggies (I pick my battles wisely--the kids gladly eat eat their veggies this way). But this sounds better (and cheaper) to put on regular roasted/steamed veggies and whatnot. And just as easy/quick to make.

My teenager just requested cauliflower. I about fell off my chair! We do it roasted tossed with olive oil, whole garlic cloves, salt and pepper in a 450 degree oven for about 20 minutes (toss about half way through). I also love to prep asparagus and butternut squash chunks this way. Cooking times vary depending on the size of the pieces, obviously.

http://www.skinnytaste.com/2013/11/cauliflower-tots.html

Whole Roasted Cauliflower

I am actually making a pizza tonight with Cauliflour crust!! Yummo!