What to do with a 3# cauliflower???

I steam it, then cut it in small pieces, season with olive oil, salt and pepper.
Otherwise you can think of cauliflower frittata (add some black olives and steam the cauli in advance but don't overcook it, just a bit).
Or you can make cauliflower mash, exactly as if it was potatoes.
Or there's a cauliflower pizza crust but I'm not an expert on this one.
I use steamed cauli like pasta, basically steam, cut up and top with pasta sauce.

Cauliflower is great with curry, add it with other veg for a tasty meal.

I also adore cauliflower fritters but they are sore on the calories.

Cauliflower rice? I've not used it that way myself but I hear its a good substitute for rice.

Cut into pieces, blanch and freeze. In case you are unfamiliar with blanching, see http://www.pickyourown.org/freezing_cauliflower.htm

Cauliflower pizza crust, Cauliflower 'potato' salad, cauliflower cheesy breadsticks, all the above posts:)

Cut into bite size chunks toss in oil/salt/pepper and bake in oven then spread lots of Franks Hot Sauce over it toss back into the oven on broil for a bit to crisp.
I use a whole head and I never get leftovers for work between my bf and his younger brother.

Cauliflower wings: https://www.foodnetwork.com/recipes/bbq-cauliflower-wings-3348138?soc=socialsharingpinterest

Cauliflower tots:

https://diethood.com/garlicky-cheesy-carrots-and-cauliflower-tots/

I make a marinade of soy sauce, sriracha, honey and fresh garlic. Toss in the marinade and roast. So good. Hot and sweet.

Cauliflower cheese

Cut it up and freeze it and cook and eat it when you are able. makes a great addition to baby purees if that's your thing lol.

Go to a potluck and bring a cauliflower dish.

Invite a neighbour over for dinner and serve a cauliflower dish.

Assuming you are trying to use it before it goes bad and don't want to eat that much yourself. Bonus, it lasts a long time in the fridge. So you don't have to rush too much.

I'm sure you could also use a the stalk as part of some veggie stock. So you could just eat the florets.

It also goes well boiled/mashed and mixed in mashed potatoes with sour cream and chives/green onion. Or some cream cheese!

I love cauliflower steak. I saute it and cabbage with a little olive oit, garlic and lemon pepper. and Cauliflower hot wings are the best.

Rice it and make pizza crusts!
Or rice it and add to a frittata.

crazyravr wrote: »

thesweetpea59 wrote: »

There was a 3# cauliflower in my CSA box today; I love cauliflower, but if I eat too much at once I pay a digestive price! I think I'll make some cauliflower soup and I love it roasted with parmesan. Ideas please on what to do with a cauliflower half the size of a basketball.

Roast some, make rice with the rest, portion and freeze.

This reminds me ... you had suggested freezing cauli soup sometime before Christmas (I had reservations on its "freezability") , so I did an experiment. Forgot to report it back: yes, it did separate and clump upon thawing, looking, truthfully, awful. I remixed it thoroughly and microwaved it, and, Lo! It became nice soup again.

Like the OP on this thread, I had a beautiful, but massive head of cauli from the market, and rendered it into about 6 qts of soup with my slow cooker. Much too much to eat, even for the whole family, so I was wondering if freezing would keep it for another day.

I cut up the cauliflower, tossing it with evoo salt and pepper, bake it, and then toss it in hot sauce and nutritional yeast. Super simple and super tasty.

I make "sheperd's pie" with it. I boil it until it is soft (a whole head worth, minus the bulk of the stem, cut into spears), then drain it, put it in the food processor with a tablespoon or so of salted butter, a shake or two of Kraft Parmesan, and a swig of half & half, then pulse it until creamy. I brown a pound of ground chicken with some diced onion in a nonstick pan, then I pour 3/4 a cup of water and 1 package brown gravy mix in the pan, and stir til thickened on medium-high heat. I put this in the bottom of a casserole dish, then spread out 1 can of well drained sweet corn over that, then evenly dallop the cauliflower on top and spread it evenly and shake a little extra Parmesan on top so it browns on top. Bake on a top rack at 350ish until it's lightly brown on top. It's the most guiltless "comfort food" ever made! The only fat is from the butter, half and half, and parmesan, so it's minimal, and it's pretty low carb since it's not got any potatoes like normal sheperd's pie has!

If you're not convinced, try substituting half the potatoes with cauliflower instead of using all cauliflower. It's still better than using all mashed potatoes.

Great suggestions!!!!