Discussion Boards => Recipes & Cooking => Topic started by: becca on May 01, 2013, 11:06:47 AM
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Title: cauliflower
Post by: becca on May 01, 2013, 11:06:47 AM
Saw this shared on Facebook. Happened to have 1/2 a head of cauliflower in the fridge. I do not love cauliflower, but got it for a change. Dh and ds like it.
Cut cauliflower into florets toss with olive oil to coat and toss with about 1/4 cup parmesean or romano cheese(I used grated romano)
Add some seasonings if you desire(salt, pepper, garlic) I used a bit of garlic powder and black pepper
Toss again and spread onto a large, shallow roasting pan. Roast at 425 degrees for about 20-30 minutes until desired tenderness and brownness.
This was so yummy!
Title: Re: roasted cauliflower
Post by: hedgehog on May 01, 2013, 11:14:49 AM
I love roasted cauliflower. In fact, I love most veggies roasted. It brings out the flavor so much more than wet methods, like steaming. And it's so easy, just toss with olive oil, any flavor you like (I usually stick to S&P), and stick it in the oven until done.
Title: Re: roasted cauliflower
Post by: CMdeux on May 01, 2013, 12:50:04 PM
Yup-- roasting is our go-to method for cruciferous veggies (which can otherwise taste bitter), and really for pretty much ANY veggies!
We like our roasted cauliflower with curry or turmeric, maybe a hint of cayenne. Gives it a sweet-hot flavor that we all seem to like.
Title: Re: roasted cauliflower
Post by: Mfamom on June 27, 2013, 10:30:12 AM
roasting vegetables is my favorite way to make them. I leave off the cheese though. I do broccoli, cauliflower, fennel, carrots brussels sprouts this way. the other night I put them on a cookie sheet on the grill. came out great (didn't want to heat up the house)
Title: Re: roasted cauliflower
Post by: Macabre on August 20, 2013, 08:10:12 AM
When we roast fennel we also squeeze line juice and top with a bit of parm. Yum.
Becca--try a mixture if carrots and parsnips roasted, too, just like you posted for cauliflower. Yum!!
Title: Re: roasted cauliflower
Post by: becca on August 20, 2013, 09:15:04 AM
I roast lots of veggies, have done carrots, parsnips, beets, sweet potatoes, onions, green beans, broccoli, etc... I like them that way, but dh prefers them steamed. I am so bored with steamed veggies. I do not roast much in the summer, so good idea on the cookie sheet in the grill, mfamom. Missed that post before.
Got a head of cauliflower at the store last night. At another forum I frequent, there is much low carb discussion. Many folks there chop the cauliflower finely in the food processor and use it as rice. saute it a bit with some diced veggies and make it like a pilaf or use it as bed of rice for another dish, like a stir fry or stew. I have not tried that yet.
I did once try cauli mash(as a sub for mashed potatoes) and did not care for it.
Title: Re: roasted cauliflower
Post by: Macabre on August 20, 2013, 09:53:46 AM
I like the flavor if orange cauliflower more than white. And we like to buy purple cauliflower in the fall for TCU!
Title: Re: roasted cauliflower
Post by: joanna5 on August 20, 2013, 03:07:54 PM
Yes, that's how we always make cauliflower- roasted with olive oil, s&p, and then squeeze some lemon juice on when it's finished.
Title: Re: roasted cauliflower
Post by: hezzier on August 20, 2013, 08:04:18 PM
I did once try cauli mash(as a sub for mashed potatoes) and did not care for it.
I'm also not a fan, but it cannot be undercooked at all. Makes a big difference.
I've seen the rice thing to but haven't tried it. Have you seen the cauliflower pizza crust recipes?
Title: Re: roasted cauliflower
Post by: becca on August 22, 2013, 11:47:36 AM
Tried a cauliflower rice, a la Alfredo. It is good. I sauteed with some butter, added some half and half and grated Romano. Garlic powder, and salt and pepper. Yum! In the absence of carbs, I can do the fat, so it works for me. Might be caloric for some. I am trying a low carb eating routine for a spell, or forever. we will see how it works for me body.
Title: Re: roasted cauliflower
Post by: Macabre on April 07, 2014, 09:26:15 PM
Title: Re: cauliflower
Post by: Jessica on April 28, 2014, 02:18:00 AM
would you use the same time/temp for roasting broccoli?
Title: Re: cauliflower
Post by: becca on April 28, 2014, 06:39:41 AM
I do think broccoli goes quicker, so check and toss it around every 10 minutes until it is how you like it.
Title: Re: cauliflower
Post by: nameless on April 28, 2014, 11:12:01 AM
for roasted broccoli I do floret only...and split the floret in half so it has a flat side. I brush it with olive oil...then roast til crispy and browned. SO GOOD! The floret ends get all toasty and yummy and crispy like how roasted kale or brussel sprouts get. After they are done I sea salt them (not before...as they can bring out water in veg while roasting and we don't want that!)
Title: Re: cauliflower
Post by: Jessica on April 28, 2014, 11:35:31 AM
Good to know about salting last. So I would just use my salt-free seasoning on those and then salt later.
Right now I only have big things of broccoli but I might buy some florets-only packages for roasting.
Title: Re: cauliflower
Post by: nameless on April 28, 2014, 07:56:50 PM
I should note --- it has to be fresh broccoli...not frozen.
Title: Re: cauliflower
Post by: Jessica on April 28, 2014, 09:53:26 PM
Ok good to know. I sometimes buy those precut packages in the produce section. I do buy frozen but only for winter (when all the broccoli is from another country) or for times when I need it done fast.
A good way to cook frozen that is better than the usual boiling or steaming is to saute it. It tastes better than the other way. Unfortunately if I'm using frozen it usually means I need it done without much work and within a few minutes so I usually end up steaming. I'm so sick of steamed frozen broccoli.
Title: Re: cauliflower
Post by: becca on September 26, 2014, 04:24:11 PM
Made this for dinner: Have tasted it, but not had dinner yet. It came out spicy, as in heat(which is okay for me) from a curry blend I used, one an Indian neighbor had given me. Dh will find it too spicy. If I had the proper gram masala, it would not be so hot. It tastes very good. I did add the juice of 1/2 a lime, and a couple of dolops of plain greek yogurt to it(to cut the heat a bit). I may do that when I eat it too.
It all came together very quickly once the cauliflower was broken down and the onions, garlic and ginger chopped. That was all the work.
ETA: This was so yummy! The added yogurt and letting it sit for an hour or so(it stayed warm enough to eat) mellowed the heat an dblended the flavors very nicely. It worked very well alone, or with the lemony chicken kabobs I had made for the kiddoes. They would never touch this, lol. Dh had it with a big pile of rice, I had a small portion of rice, a small portion of this and a few pieces of chicken off of a kabob.
Title: Re: cauliflower
Post by: Macabre on September 27, 2014, 10:42:32 AM
Oooh I make a version of this.
DS informed us last year that he doesn't like curry, so I've notbmade it for a few months. After moving in and I had to clean the vent under the microwave, I had a hard time with curry for a while. But I can do it now.
Title: Re: cauliflower
Post by: GoingNuts on September 27, 2014, 09:26:57 PM
I saw this recently, and plan to make it this week with some leftover cauliflower.
1 head of cauliflower cut into florets 1 egg panko breadcrumbs (don't remember the amount, I would wing it anyway) 1/2 cup shredded cheddar cheese (I'd use some reggiano instead) Olive Oil
Boil cauliflower until tender, drain, and mash well with a potato masher Beat egg well, add mashed cauliflower, breadcrumbs and cheese. Sautee lightly in oil until browned, keep in warm oven until rest are ready. Serve immediately.
Sounds yummy, no?
Title: Re: cauliflower
Post by: becca on September 28, 2014, 09:12:20 AM
Yes it does. I have made a version of caulifower "puffs" in mini muffin tins, with similar ingredients. Maybe quinoa instead of bread crumbs. Thy were very good, but best fresh. get a bit smelly when stored for the next day. Bacon makes them even better. ;)
Title: Re: cauliflower
Post by: GoingNuts on September 28, 2014, 01:04:13 PM
Bacon makes everything better, IMHO. ;D
Title: Re: cauliflower
Post by: Macabre on September 28, 2014, 02:42:25 PM
Wow. I want to do that. Sans bacon of course are Panko bread crumbs safe for seame then? I've never bought them but wanted to.
Title: Re: cauliflower
Post by: GoingNuts on September 28, 2014, 03:56:18 PM
Don't know about safe Panko Crumbs. I think I remember seeing some, but can't remember. Ian's maybe?
Title: Re: cauliflower
Post by: Mookie86 on September 28, 2014, 05:24:11 PM
Wow. I want to do that. Sans bacon of course are Panko bread crumbs safe for seame then? I've never bought them but wanted to.
I haven't had it yet, but coconut bacon is the current big rage in the vegetarian community.
Title: Re: cauliflower
Post by: ajasfolks2 on September 29, 2014, 02:59:22 PM
I need to try something here to use up some Panko crumbs in my pantry. (How did I end up with 3 boxes??!)
FYI, Mac, I have 2 brands -- Progresso and Kikkoman. Neither says anything about sesame, but there really doesn't seem to be any "may contain" or shared facility declaration either. You'd likely want to call on these to double check as to sesame.
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I do a pan roasted cauliflower and broccoli blend with shallots. Toss in olive oil with some sea salt and roast for about 30+ minutes at 400 - 425. Single layer & I stir / rearrange at least once.
I do use the stems, but shave off the outer tough stuff and cut the stems in fairly thin strips so they get tender in same amount of time.
I cover my jelly roll pan with foil before I spread this stuff out. So lazy. Then clean up is quick -- toss & easy wash of the pan.
My kids love this.
I love it cold, next day, with curry sprinkled on it. If golden raisins around I sprinkle some on the leftovers as well.
Title: Re: cauliflower
Post by: Macabre on September 29, 2014, 04:50:18 PM
Ah--I thought Panko was a brand.
Title: Re: cauliflower
Post by: becca on October 14, 2014, 05:16:24 PM
Trying the curry again, but adding some frozen veggies this time, and 2 fresh zucchini, because I had them, and they needed to get cooked. It is really fast to throw together aside from chopping onion, ginger and garlic. I may eat it sans rice/quinoa.
ETA, came out good. Seems one can throw pretty much any veggie into this. The sweet squash has added that bit of sweetness, and the zucchini just tastes like whatever sauce it absorbs. I always feel like something is missing, like chicken. ;) But it is yummy.
Title: Re: cauliflower
Post by: Macabre on October 15, 2014, 08:05:54 PM
I made this tonight. I didn't out the cauliflower through the processor because I used some frozen multicolored cauliflower and i wanted to see it! I also added a carrot because I just had one yellow squash and one zucchini. And I didn't need all of the liquid. Also, I'm not a huge rosemary fan, so I used tarragon.
Title: Re: cauliflower
Post by: Macabre on October 15, 2014, 11:55:45 PM
Hmmmmm. Next time I do this, I am NOT shredding the zukes and yellow squash. I don't like the texture, but for folks who need veggies that are easy to swallow without chewing, that's the way to do it.
I didn't let the zukes/squash drain enough either.
But this is a great and not as cheesy way to do au gratin.
Title: Re: cauliflower
Post by: Macabre on January 13, 2015, 09:43:24 PM
Sticking this here. Becca, I thought you might like to try this.
Title: Re: cauliflower
Post by: GoingNuts on January 14, 2015, 05:51:40 AM
Cauliflower and goat cheese? Yes, please! :)
Title: Re: cauliflower
Post by: becca on January 14, 2015, 11:37:09 AM
Thank you! I have never tried a cauliflower crust, but have looked at many recipes for it. Will have to try it one of these days. Trying to be back on my clean eating, so maybe soon.
Title: Re: cauliflower
Post by: Macabre on July 11, 2015, 10:10:37 AM