cauliflower recipe archived

Simple roasted cauliflower is delicious and healthy:

http://whatscookingamerica.net/Vegetables/CauliflowerRoast.htm

Not my recipe but i love cauliflower done this way.

http://www.foodnetwork.com/recipes/mock-garlic-mashed-potatoes-recipe.html

Excellent. Thanks.

I made this last night for the first time and it was yummy

1/4 olive oil
juice of 1/2 lemon
2 cloves chopped garlic
pepper

Cut cauliflower into florets and toss in marinade. Spread on baking sheet and roast 20-30 mnutes at 400 degrees. Sprinkle seasoned breadcrumbs over the florets for last 5 minutes or so.

We actually ate it ALL up, a rare occurrence in the LL family for any vegetable.

I love this salad of roasted cauliflower, pomegranate seeds and hazlenuts.
http://tinyurl.com/oncatyn

I have one in the fridge right now from this weekends CSA box and I know now what side to have for dinner tonight! Thanks!

I pan roast it in a little olive oil with sunflower seeds, garam masala and a little curry powder. I can't stop eating it!

We made a simplified version of the NY Times' "Rigatoni and Cauliflower Al Forno" a couple of nights ago...
http://cooking.nytimes.com/recipes/1016841-rigatoni-and-cauliflower-al-forno

Oh, that Rigatoni sounds yummy.

Well, they all sound good (anything with roasted cauliflower sounds good to me)

I'm overwhelmed with all these great suggestions. Thank you so much.

I just remembered another one I tried over the summer -- diners can add goat cheese dip to taste. It uses a lot of wine, but comes out looking exactly like this picture:

http://www.bonappetit.com/recipe/whole-roasted-cauliflower-with-whipped-goat-cheese

@ridski - that sounds great.

My favorite is to saute 5-6 cloves of garlic in olive oil, throw in the cauliflower pieces with a can of diced tomatoes and crushed red pepper flakes, and serve it with penne after it softens.

Pizza!

This sounds deelish

http://cooking.nytimes.com/recipes/1016041-whole-roasted-cauliflower-with-romesco?module=Search&mabReward=relbias%3As%2C%7B%221%22%3A%22RI%3A8%22%7D

OK I have just decided I'm going to make this as one of the thanksgiving sides.

http://www.nytimes.com/2013/01/11/health/sicilian-cauliflower-and-black-olive-gratin-recipes-for-health.html?pagewanted=print

boomie said:

This sounds deelish

http://cooking.nytimes.com/recipes/1016041-whole-roasted-cauliflower-with-romesco?module=Search&mabReward=relbias%3As%2C%7B%221%22%3A%22RI%3A8%22%7D

I can attest to the deliciousness of this one, though the recipe I used was a little different. Great sauce.

oh wow!!!

Buffalo cauliflower bites!

There are lots of recipes around but I take hot sauce (not crazy hot, something like franks, more tangy than killer) some corn starch, a little oil and seasoning and toss the cauliflower in it and roast in a single layer until crispy.

I do tofu the same way

If it's fresh I actually have to buy twice as much because I'll easily eat half of it raw when prepping it to cook. No dip needed. Maybe I'm just weird like that, but to my taste buds fresh raw cauliflower tastes slightly sweet and I love it.

I made MJH's roasted cauliflower and added a little sesame oil, some crushed garlic and crushed coriander seeds....it was easy to prepare and very tasty. I look forward to making all the other suggestions. Thanks again.

Cut into florets. Simmer in beef broth. Beat two egg yolks and add 1 cup of the hot broth, while stirring continuously. Pour egg/broth mix into soup pot, and serve.

Oooh, @shh, I will have to try that!! I love buffalo but don't eat chicken much.

I too love simple roasted cauliflower. I also made this recipe recently and it was pretty tasty- I roasted the cauliflower first though:
http://www.washingtonpost.com/pb/recipes/linguine-with-cauliflower-pesto/13008/

kmk said:

We made a simplified version of the NY Times' "Rigatoni and Cauliflower Al Forno" a couple of nights ago...
http://cooking.nytimes.com/recipes/1016841-rigatoni-and-cauliflower-al-forno

I made this a while ago. I really, really liked the cauliflower base (sauteed cauliflower plus sage and capers and some other stuff), but once you mix it with the other ingredients, you get cheesy crunchy pasta goodness, but the cauliflower base is so diluted you can't really taste it any more. I plan to make it without the pasta at some point.

What a lovely positive thread...about cauliflower of all things. Thank you.

My latest obsession: the fire-roasted broccoli and cauliflower at Arturo's. I tried to replicate it at home; it was good, but I'm pretty sure I need a wood-fired oven!

We got some lovely cauliflower at the Summit farmer's market a few weeks ago. Broke it into florets; tossed with olive oil and salt; roasted. Sauteed some shallots, garlic, and cilantro in a big soup pot; added the roasted cauliflower, a good shake of cumin, some low-sodium chicken stock, and water (just enough to cover the veg). Simmered until veggies were soft. Turned off the heat and slowly drizzled in some buttermilk & used an immersion blender to puree. served in soup bowls with a dollop of plain fat-free greek yogurt and a drizzle of roast pumpkinseed oil.

after reading this thread I'm going back for ALL THE CAULIFLOWER. great ideas here!

Next ... Romanesco. Never heard of it before I saw it at the store last week, but it's freakishly beautiful.

mmmmm fractals...

kthnry said:

Next ... Romanesco. Never heard of it before I saw it at the store last week, but it's freakishly beautiful.

I looked it up and found this sentence: "One of the more unusual vegetables we’ve come across, Romanesco appears to be part psychedelic broccoli, part alien life form..."

http://communitytable.com/23643/linzlowe/what-the-heck-is-romanesco-and-how-do-you-cook-it/