It makes very easy soup, too. Just sautee in butter or oil with onion, garlic and whatever other vegetable suits your fancy. Possible seasonings are cumin or curry powder. Ginger is nice, too. Then puree in a blender or food processor. I usually use milk or cream to thin it, but you could use broth.
single guy here. just steam it, minimalist approach. cut it up and put it in pot with about 1/2 inch of water and steam it for about 5 minutes, until tender. Then put butter, salt & pepper on it. Throw some other veggies in if you’re feeling bold, brocoli, carrots, banana peppers, etc…
or
Cut it up nice, and use it to dip into hummus. Roasted Red Pepper hummus is best. I have it this way for breakfast at least 3/week (vegetarian on the damn South Beach diet!)
You can steam it up and then mash it with a fork. Then form patty-like hashbrown cakes. Sautee in olive oil until crispy. I like ketchup with mine. You can also add onion and garlic and make them A++ fake hashbrowns. Low-carb dairy eaters can smother with cheese or even mix a nice sharp cheddar in with the mix before frying.
Cover the cauliflower with melted chocolate. Lick the chocolate off.
Pickle it. Then you can snack on it whenever.
Just don’t dip it in the chocolate if it’s pickled. That’s nasty.
mmm. Thanks for the chocolate idea. I should try that next time.
Report back: I roasted it, with red onions and dried chiles and cayenne. Twas delicious, even my husband ate it. Thanks for the tips!
Now I’m going to have to go buy another cauliflower to try out some more of these suggestions …
How about a curry dish? I don’t have any recipes handy but I do recall seeing cauliflower featured in a few.
Left Hand of Dorkness: “cave broccoli”?
cowgirl – Regarding ‘cave broccoli’
What are fish and other animals native to deep caves colored like?
[answer: they look just like regular fish and crawdads, but very pale and whitish/grey].
Make sense now?
Yep–cauliflower looks to me like it should have big staring blind eyes.
Daniel
My favorite thing to do with a cauliflower at this time of year is to make soup.
1 large fresh cauliflower, cut into florets
1 large white onion, thinly sliced
1 clove garlic, finely minced
Olive oil
1 15 oz. can of broth (vegetable or chicken as you prefer)
1/2 cup water
1/4 teaspoon dried thyme
1/2 cup soy milk
1/2 teaspoon salt
1/2 teaspoon white pepper
Preheat oven to 400° F. Place the cauliflower, onion and garlic into a baking pan and drizzle with the olive oil. Toss the vegetables to coat with the oil, and bake at 400° for 30 minutes.
After baking, combine the vegetables, brother and water in a large saucepan. Cover and cook over medium-high heat until it the liquid comes to a boil, stirring frequently. Once the soup has come to a boil, reduce the heat and cook at a low simmer for 25-30 minutes.
Remove the soup from the heat and allow to cool 15-20 minutes. Once cooled, puree (with a standard or stick blender) the vegetables and brother together. Return the pureed soup to the pan and reheat on low-medium heat. Add the soymilk and seasonings. Bring to desired service temperature and serve immediately.
:eek:
you’re right!
it’s somewhat less appetizing now …
But only somewhat. It’s still tasty.
Sounds good but could I omit the brother? Mine are rather bitter. 
Vegetarians can make the recipe in Hannibal, substituting cauliflower for the—uh, main ingredient.
Break it into florets, steam it until crisp-tender, and toss with a little olive oil and balsamic vinegar. Then feed it to the garbage disposal and go out to dinner. 
I tried to like cauliflower. Honest, ma! My favorite sandwich combo at Jason’s Deli comes with steamed veggies (broccoli, cauliflower, and carrots). I think they know I detest cauliflower, because I usually end up with about 70% cauliflower, 20% broccoli, and 10% carrots. I’ll choke it down if I must, but, yuck.