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Ugh. Cauliflower.
I've tried to like it, but I just don't. And it's not like I hate vegetables. I even like the ones a lot of people don't like, such as yams and spinach and asparagus. But cauliflower...blah. I always get a little bummed when I'm in the store and I see a new frozen dinner that I might like, and for some reason they throw cauliflower in there. For a different color or something (it certainly can't be for the taste).
But for you cauliflower lovers, check out this recipe for Cauliflower Soup at The Boston Globe. It's not only warm and tasty (they say), but cauliflower is a good thing to eat after the holidays, when we're all trying to shed those extra pounds.
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1-05-2007 @4:24PM pickleman said... Cauliflower makes a meam mashed potatoes, and I mean mean in the sense that it was a mean idea to tcome up with. Nothing does the potato justice!
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1-05-2007 @5:39PM Kevin said... Yeah, but think of the weight you'll lose by just SKIPPING the nasty cauliflower! Bllecch!
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1-05-2007 @7:14PM Allison said... Was just ready to comment on cooking cauliflower in chicken broth, when I decided to check out the soup recipe, and indeed, it uses broth. Also, remember cauliflower is like cabbage --don't overcook it! Simmer gently in any kind of broth for a much richer taste. Bake it slowly covered with butter, cream, shredded cheese -- or all of the above, especially if you're of the finally-getting-it populace that knows animal fats are OK, in fact healthy for your system that needs/craves GOOD* fats. And eating them with low-calorie,high-healthy cauliflower is an extra bennie all around.
* Good fats, such as animal fats, produce instant energy for your body on their way to feeding the brain, your organs, etc. The do NOT jump right into your arteries and lay down plaque as vegetable oil producers would have you believe. Those oils, just like trans fats, have to go through processing in the liver first where they are much more likely to get stored as body fat because their energy is not used immediately or as efficiently.
Bon appetite.
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1-05-2007 @7:29PM Thalia said... Hey, I know we started with cauliflower here, but I too am a big fan of good fats and they make even that ugly white veggie taste really good. Plus, the last post didn't mention that animal fats are so much better than vegetable oils because the omega 3: 6 ratio is way out of whack in oils. Just read a piece by Mike Adams, the health ranger, than lots of food processors will be adding omega 3 to their products -- many of which aren't all that healthy to start with. Go straight to the source. Eat lightly cooked cauliflower with your salmon, and add butter to the whole plate.
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1-05-2007 @9:35PM Fer said... You should try these wonderful petite, multi-colored cauliflower! Bake it at 400 degrees for 20 minutes wrapped in foil. Before baking, drizzle with olive oil and add salt & pepper to taste.
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1-05-2007 @10:38PM infojunkie said... Cauliflower-eaters of the world, unite!
Cauliflower is to the menu like neutral colors are in your wardrobe: they can be paired with anything, and the outfit (dish) will take on the color (flavor) of what it is paired with. Try it with Indian curry; simmered in a vinagrette with salt, pepper and grated ginger; or in a cheesy casserole a' la Mac and Cheese.
For carb-cutters, Cauliflower would make a better substitute for rice than potatoes, I'd think...
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1-06-2007 @1:14AM MJ said... No substitute for potatoes or rice! Cauliflower is what it is...........an it!
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1-06-2007 @11:14AM Robyn said... i thought i didn't like cauliflower, but a couple of my friends really love it. they claim it tastes just like broccoli. i think i liked it in indian curry.
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1-06-2007 @2:02AM Book Fan said... Nothing I hate worse than soggy vegetables, and cauliflower is tough to cook without sogging.
However, if you don't mind a little oil, you can bake the stuff with a little olive oil on it, maybe some parmesan, into oblivion. Almost impossible to overcook.
Same goes for brussel sprouts. Great way to get some decent tasting vegetables on low-carb diets.
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1-06-2007 @9:49AM PghEats said... I love cauliflower. Most recently I made it steamed until soft, then cooked quickly over high heat with olive oil to remove any remaining water and to carmelize. Then I stirred in a handful of grated parmesan. Yum.
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1-06-2007 @12:24PM Jamie said... You'll never know the joy of cauliflower until you get a really fresh one. I love cauliflower and I delight in getting one in my farm box- I like it cooked with some oil and liquid reduced in a pan so the inside is nice and soft and the outside is nice and caramelized. Grocery store cauliflowers are more about texture than taste- I almost always season with something tasty in that case.
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1-06-2007 @3:59PM Trip said... While not a big cauliflower booster, I did recently try a recipe for cauliflower flowerets tossed with olive oil, bread crumbs, salt and pepper, and it was pretty good. I won't fault Bob for not diggin' cauliflower. I feel exactly the same way about most squash: it's cheap, readily available, good for you, and I want to like it , but it tastes nasty!
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1-06-2007 @7:29PM Jenn said... For those that are curious about this soup, it's not bad nor is it great. If followed precisely, the soup turns out rather blah. The soup lacked that creamy thickness that we all love and desire. So, I took matters into my own hands and added half and half, and gave it a healthy dose of corn starch. I also added a hunk of brie for taste and texture. The recipe calls only for salt, pepper, and nutmeg. I ended up putting quite a bit of other things to give it some kick. So, over all, it's a good thing to know how to make but be prepared to doctor it up just a bit!
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1-07-2007 @10:21PM jay said... I have to say--I've tried mashed cauliflower (instead of potatoes) before (by mistake), and they're not bad. You can dress them up pretty well. They won't fool you, but some cheese, salt/pepper, etc., can make them good. The biggest problem is that they don't hold heat NEARLY as well as potatoes, so you have to eat them fast.
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1-08-2007 @7:48PM i like cauliflower said... i like to roast it w/other veggie w/some olive oil, salt, pepper, and 'italian seasoning" or spikes. I've done the mashed cauliflower thing, learned this one from an x-roommate who was a vegan chef. i once used roasted broco-flower, a broccoli cauliflower hybrid, in a quiche with bacon. it's like the tofu of veggies.
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