A yummy way to cook cauliflower

Cauli on special up here at $2 for huge heads.
So keep the recipes coming.

Chef_uli, Jul 22, 4:24 pm

I make a 'pizza' base & way prefer it to a bread base.

Chef_samanya, Jul 22, 5:10 pm

My current favourite way with cauli is to roast it and dress with miso butter (made with half butter and half raw miso).

Chef_davidt4, Jul 22, 5:43 pm

Chef_uli, Jul 22, 9:05 pm

Delicious magazines`s whole roasted cauli with cheddar and spring onion sauce
This was really good. I did add a couple of teaspoons of vegeta stock powder to the boiling liquid for the cauli - But this was a big hit and has already been requested for our family Christmas!

1 large cauliflower head, trimmed
300ml dry white wine
2 bay leaves
1 tbsp black peppercorns
Garlic bulb, halved horizontally
1 free-range egg, lightly beaten and seasoned well
Parmesan (or vegetarian alternative), for grating

For the sauce
Olive oil for frying
1 banana shallot, very finely chopped ( I used red onion)
50ml dry white wine
300g vintage or extra-mature cheddar, grated
125ml whipping cream
1 green chilli, deseeded and finely chopped ( I Omitted)
2 spring onions, finely sliced

01.Preheat the oven to 220°C/fan 200°C/gas 7. Put the cauliflower in a large pan with the 300ml wine, bay leaves, peppercorns and garlic halves. Pour over boiling water from the kettle to just cover the cauliflower – don’t worry if it floats – and simmer on the hob for 20 minutes, turning halfway through. Carefully lift the cauliflower out of the poaching liquid into a colander and leave for 10 minutes to steam dry (see tip).
02.Put the cauliflower in a roasting tin, brush all over with the egg, then grate over a generous amount of parmesan so it covers the top and sides. Roast in the top third of the oven for 15-20 minutes until golden.
03.Meanwhile, make the sauce. Heat a splash of olive oil in a heavy-based saucepan, add the shallot and cook for 5-6 minutes until translucent and soft. Add the 50ml wine and bubble until evaporated by two thirds. Turn the heat down to its lowest setting, then add the cheese and cream. Stir constantly until the cheese melts to a smooth sauce. Stir through the chilli and spring onions, season, then pour into a warmed jug. Put a piece of cling film directly onto the surface of the sauce and keep somewhere warm.
04.When the cauliflower is roasted, remove from the oven and transfer to a serving platter. Take it to the table, then pour over two thirds of the sauce before carving. Serve the remaining sauce on the side.

Chef_ruby19, Jul 23, 8:30 am

Break cauli up into florets and then blitz in processor till it looks like rice or coarse couscous. Then use it to create a 'stirfry' with bacon (or prosciutto) diced onions, garlic, a bit of fresh chilli and finally a cup of baby peas. This is seriously delicious and you wouldn't know it was boring old cauliflower! Its a Nadia Lim recipe - and no, I don't think cauli is boring, one of my favourites in fact.

Chef_patsprat, Jul 23, 10:51 am

Sometimes you amaze me. Mostly bad but sometimes good. Today I am amazed in a good way. That looks like a jolly fine recipe and one that has been saved to my Recipes folder for future use. I don't have a microwave so will have to devise some other method of cooking the cauli crumbs.

Uli, cauli were not that cheap here at the local market last week but here's hoping for a change for the better this week. The local growers are in hot competition with each other.

Chef_buzzy110, Jul 23, 12:38 pm

"Mostly bad but sometimes good" . oh really?
FYI . I steam the cauliflower.
Be amazed again, maybe?
& maybe even more amazing . I grow my own cauliflower.

Chef_samanya, Jul 23, 2:04 pm

Well let's not go overboard. I hope you were pleased that you amazed me that one time, in a good way.

Chef_buzzy110, Jul 23, 5:32 pm

lots of great lchf ideas for cauliflower on pinterest including pizza ones :-)


Chef_nilaveli, Jul 23, 5:43 pm

Um . just once? Watch this space.
Those that know me well in real life, not impressions formed in cyberspace) . are 'amazed' often (I'd rather choose words such as 'like' or 'impressed' to be more realistic) . so if I have 'amazed the doyenne of the MB just the once . have I 'made it' ?
Can I expect a 'Damehood' at new year?

Chef_samanya, Jul 23, 5:55 pm

The pizza' ones are great . & I first found reference to it on this very forum . it's been mentioned a lot of times over the past couple of years.
I asked Mrs Google & came up with a couple of good ones. The secret seems to be getting rid of the moisture, even though I steam it, there's still quite a lot of moisture there.
Give it a try . you'd never know it was actually cauliflower.

Chef_samanya, Jul 23, 6:00 pm

Seriously? Are you actually trying to impress me? Why? It was only one small link to one recipe that I liked!

Chef_buzzy110, Jul 24, 11:59 am

It does get tedious again samanya - lets get back to cauli recipes!

Chef_uli, Jul 24, 12:03 pm

No . why would I bother? Seriously?

Chef_samanya, Jul 24, 12:10 pm

Um . yes, I agree, when you read posts like #35, it is rather tedious, isn't it?

Chef_samanya, Jul 24, 12:19 pm

It is rather tedious how you invade any thread where I or buzzy or anyone else you do not like post. So let it be please - and just post recipe related posts instead of personal stuff. That is what is tedious.

Chef_uli, Jul 24, 5:58 pm

See #35 . was that necessary?
Absolutely not.
I was not what you term the 'invader . so maybe you could offer the same advice to poster #35?

Chef_samanya, Jul 24, 6:07 pm

Lol. You don't like to amaze me. I get it. Now back to Recipes. I'll be trying your recommended link this weekend on the family to see how they like it. If it is any good I'll make it for grandie's birthday bash. Those little five year olds won't know they are eating vegetables.

I have decided to put the cauliflower through my masticating juicer to get out liquid BEFORE cooking and lightly pan fry it. Hope it works out. In order to make it worth my while doing that I'll use a cauliflower the "size of my head" as Penny laughingly puts it and make some bases for freezing and use later.

Chef_buzzy110, Jul 25, 10:39 am

I hope it works & that you enjoy it . keep us posted

Chef_samanya, Jul 25, 11:28 am

Thought you might want some ideas for all the leftover cauli juice buzzy -

http://www.rawjuicecleanserecipes.com/cauliflower-juice-cleanse-recipes/ Loads of cauli ideas here -
Cauliflower and potato makes a nice vegetarian curry, I've made this often for my son. Barkers do a Spiced Eggplant Chutney that goes well with it (that seems a bit of a random comment but I tried it out cause I had some and some left over C&P curry and the two just seemed to 'go' together). Link for anyone interested -


Chef_sampa, Jul 25, 12:29 pm

Thanks Samanya. I too have been wanting to try out cauliflower pizza crust and your feedback on that recipe makes it the one to try, especially with the moisture hint. My kids have been whingeing for pizza but I have been low carb ing and not keen to go there. I never cooked Cauli for years as DH put me off it by making very bad cauli cheese where he would inevitably forget to drain the water before adding tasteless cheese sauce. He buys colby and expects that to add flavour. Anyway going low carb has reignited my interest in Cauli and this thread is great!

Chef_wendalls, Jul 25, 1:07 pm

Dont remember that but here's a nice one from Delia Smith.

225g cauliflower
225g broccoli 1 heaped teaspoon of whole corriander seed crushed
2 Tlbsp oilve oil
2 cloves garlic peeled
salt and cracked pepper
Prer heat oven to 200 0C
Cut cauliflower and broccoli into small florets put in bowl with corriander.
crush the garlic with 3/4 level tsp, of salt to make it into a paste. whisk in the oil, then pour over the veges and toss through with your hands.
Arrange on a baking tray and cook for 25 -35 mins

tjman (115 115 positive feedback) 12:11 pm, Wed 24 Jul #2
recipe by Paula Deen

Creamy Roasted Cauliflower

Nonstick spray
1 head cauliflower, cored and cut
into small florets
3 tablespoons olive oil
Kosher salt and freshly ground
black pepper
1 tablespoon butter
2 cloves garlic, minced
1 Vidalia onion, finely chopped
Half 8-ounce block cream cheese
3/4 cup heavy cream
2 tablespoons finely chopped fresh
Preheat the oven to 450 degrees F.
Spray a large baking sheet with
nonstick spray.
Spread the cauliflower onto the
baking sheet in a single layer.
Drizzle with 2 tablespoons of the
oil and some salt and pepper. Toss
to coat well. Roast, stirring once or
twice, until the cauliflower is just
tender, about 20 minutes.
Meanwhile, heat the remaining
tablespoon oil with the butter in a
large nonstick skillet over medium-
high heat. Add the garlic and
onions and cook, stirring
occasionally, until softened, about
8 minutes. Stir in the cream cheese
and heavy cream and bring to a
simmer. Add the cauliflower,
tossing gently to coat well. Transfer
to a serving bowl and sprinkle with
the parsley.

48bubbles (41 41 positive feedback) 1:44 pm, Wed 24 Jul #3

Chef_bev00, Jul 25, 11:45 pm

How bout soup, Had some yesterday it was delicous,was :
1ltre chick stock
1small leek
1ead cauli
1/2head broccoli
1teaspoon curry
1Chick stock cube 1/4cup flour
1/2 cup milk
2cups grated cheese
combine stock, leeks,cauli,broccoli. bring to boil and simmer till tender, season curry powder, crumbled stock cube salt and pepper. in a jug combine flour and milk add to soup stirring till soup thickens, stir in grated cheese,

Chef_gardner8, Jul 26, 5:06 pm

Jamie Oliver did a normal cauliflower dish but the béchamel sauce had broccoli in it, then put in the blender so it was nice and green looking and looked yummy on the cauliflower, not that I like it lol.

Chef_joybells2, Jul 26, 5:56 pm

White sauce with lots of chopped parsley , or capers, or grated nutmeg are 3 variations I like.

Chef_anna95, Oct 26, 4:42 pm

Steam or stirfry it and then top with some savory fresh bread crumbs that have some butter, herbs, garlic mixed with it and flashed under the grill until lighly browned. Also nice done the indian way with the chick pea flour batter and fried.

Chef_karlymouse, Oct 26, 4:43 pm

I truly do not believe there is a way to make cauliflower yummy. Blerk!

Chef_l0ne, Oct 26, 4:44 pm

You can roast it too.

Chef_tjman, Oct 26, 4:47 pm

Plenty of choices if you put cauliflower in l/h message board. Under date posted put last year.

Roasted sounds worth trying tjman. Wouldn't take long?

Chef_kassie48, Oct 26, 5:08 pm

To make savoury breadcrumbs use dried breadcrumbs place in a dish with some garlic butter or plain butter and microwave on high for a minute then stir. zap again on high for another minute and stir. breadcrumbs will be brown and golden add some grated cheese and add to the cauli flower and pop under griller to brown.

Chef_petal1955, Oct 26, 5:23 pm

I steam it, then chuck in a blender with a dollop of sour cream, a smidgeon of crushed garlic, salt and pepper. Much nicer than mashed spuds.

Chef_ed65, Oct 26, 5:26 pm

I used to be like you.

Try it steamed and mashed instead of potato

but best of all roasted.

This one is REALLY good.

Chef_geldof, Oct 26, 5:35 pm

Simple roasted cauli is great. Oven at 180C, for four servings use one large cauli cut into florets, trickle in 2 tab olive oil or melted butter, salt and pepper, tumble around to distribute the fat. Roast about an hour or until golden brown.

Chef_davidt4, Oct 26, 7:45 pm

mmmmmmmmmm preboiled then battered and deep fried. yummo. dipt in cheese sauce.

Chef_purplegoanna, Oct 26, 8:23 pm

I haven't tried this yet, but read in a hospitality magazine about using cooked cauliflower as the base for a pizza, I think from memory cheese was added to the mashed up cauliflower, it was precooked without topping 10-15 minutes then topping added. sounds interesting.

Chef_karlymouse, Oct 26, 10:03 pm

+1. Make the effort to find the flour. Mine was called chana besan or something. I deep fry it. Good way to get veges into kids! Google "pakoras" onion ones also very good.

Chef_wendalls, Oct 26, 10:25 pm

Agree roasted cauliflower is delicious.
More ideas:
Top Ten Uses For Cauliflower:
http://empoweredsustenance.com/uses-for-cauliflower/ . and this cauliflower sauce recipe is my #1 favourite when I want stodgy-comfort food, and is a good way to use up left-over vegetables. I mix it up with cooked green vegetables (silverbeet, leek, peas, broccoli, is a great combo) - top with cheese, and bake in the oven: http://cupcakesomg.blogspot.co.nz/2012/08/caulif-redo-sauce-aka-paleo-alfredo.html (Easy to make vegetarian/vegan: just use veget. stock, and sub the parmesan for nutritional yeast for the cheesey taste).

Chef_mjhdeal, Oct 27, 6:05 am

Stir fried, the cheese thing of course. chicken and cauli gougeres, and look up some of the indian recipes. for something different.

Chef_lythande1, Oct 27, 7:14 am

Also called gram flour, available at most asian shops

Chef_nauru, Oct 27, 8:30 pm

put it in the food processor and make cauliflower rice. google for recipes. no one knows they are eating cauliflower. fantastic

Chef_mothergoose_nz, Oct 27, 9:07 pm

A decent squeeze of lemon into this is uber yummy

Chef_jaygee1962, Oct 28, 4:00 pm

cauliflower and blue cheese soup is very tasty and cooking small pieces in milk/cream and then puree, is good too. using it raw with other raw veges with a dip is a different taste too.

Chef_jobb, Oct 29, 9:15 am

had cauli and bacon mornay last night ; recipe in Recipes + Oct issue in super market

Chef_issymae, Feb 17, 6:49 am

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