I’m sure I’m not the only one that loves the delicious taste of cauliflower.
Sadly I can never think of things to do with it.
It’s also complicated by the fact that dairy and I tend not to agree, so the classic cauliflower-with-cheese-sauce is a no-go. [grasping at straws] Unless someone has discovered a truly great non-dairy cheese that tastes and behaves like the real thing and is available between my work and my home [/g.a.s.]
I have one sitting in my fridge right now, and it wants to be eaten for dinner. (It told me so.)
Got a jar of tandoori paste? Slather the top of your cauli with paste, leave to marinate for a while. Put in a clay pot, seal lid with dough if you can. Cook in a very hot oven for about 30 minutes.
It’s pretty good as mock mashed potatoes but that’s because it doesn’t taste like cauliflower and instead has the flavor of whatever ingredients you stick in it. Unfortunately, cream cheese seems to be ubiquitous but maybe someone else has a non-dairy recipe.
I suggest switching to broccoli instead. It’s eleventy bajillion times better and there is no dish better than beef and broccoli. Mm.
I, too, enjoy the cauliflower. Usually when I’m back home, there’s a holiday going on, and my mom’s made a vegetable platter with ranch dip in the middle.
But I’m pretty sure that’s dairy-based. However, a quick search on allrecipes.com gave me this lovely pasta recipe . Personally, I think I’d substitute another part minced garlic for the garlic powder it calls for.
mmm … thanks for the delicious suggestions, everyone! I expected this thread to sink like a stone!
hawthorne, I tried that tandoori thing in the past (total disaster, i realized after I had prepared it that my oven was busted and it ended up rotting in the fridge while i waited for it to be repaired) and the paste I used wasn’t exactly 'smear’able - how much coverage do you need to get? And, what do you mean by ‘seal lid with dough’? Sounds intriguing …
Aesiron: I was actually planning on cauliflower as a switch from broccoli, which I love so much that I sometimes forget that other kinds of vegetables are nice, too
I think I might combine two of your suggestions: roast it, then mix with pasta. Yum.
I know you said no dairy, but I’m going to mention this anyway (since it is a cauliflower thread and others might be interested).
I make inside-out cauliflower cheese - only works if you have one of the cauliflower varieties with an open branched structure beneath the curds.
Steam the cauliflower whole (minus leaves) until it starts to go tender, but isn’t falling apart, make a really thick cheese sauce, turn the cauliflower upside down in a bowl and pour the cheese sauce into the voids between the branches. Keep pouring until it overflows the sides of the cauliflower and into the bowl.
Whizz a couple of slices of white bread, a red pepper and some herbs in the food mixer and pour over the top; bake until the crumbs go crispy.
For a non-dairy cauliflower, I’d probably go for slicing it about 1/2 cm thick and frying hot in batter (tempura style) and serving with a sweet and sour sauce or something.
The best thing to do with cauliflower is to trade it for double bacon cheeseburgers, if you can find someone who is willing to do so. If not, then the best thing to do is throw it away and order pizza.
One of the things I picked up from my Atkins Diet sites is to use cauliflower as faux rice. I will take a whole head, grate it, then use it for stir fry. I really love it that way, but I’m partial to cauliflower anyway
Cut up your cauliflower into reasonably sized pieces (two to three bites each). I steam them for a minute or two to soften, but I don’t think this is absolutely necessary.
Spice up some flour with whatever you like (I use garlic powder, cayenne and basil, usually)
Dredge cauliflower in flour, then in two beaten eggs, then in flour again.
Fry over med high heat in a half inch or so of oil until both sides are brown.
I’m with Cluricaun. The yummiest thing you can do with cauliflower is to chop it up, spread it as compost on your tomato plants, then eat the tomatoes.
I don’t usually eat cave broccoli, but if you can find a recipe for those fantastic spicy fried appetizers that Indian restaurants sometimes have, then you’ll have a dish I’ll nosh.
Well, you take the cauliflower, and, first (this is crucial)
TRAIN GOES BY!
And then it’s ready to be eaten!
Seriously, though, I love cauliflower in almost every way it can be cooked. The only way I don’t like it is the way the cafeteria on campus makes it… boiled (i’m assuming) until it falls apart, served with an equal amount of water poured over it.
