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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Who Else Loves Cauliflower?
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Who Else Loves Cauliflower?  This thread currently has 1,889 views. Print Print Thread
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karen
Friday, November 8, 2013, 12:05am Report to Moderator Report to Moderator

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Yes, cauliflower is very neutral in flavor. With an egg or two to bind the cauliflower and pecans I would think that would make a very good crust. Let us know if you try it.

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san j
Saturday, November 9, 2013, 1:16am Report to Moderator Report to Moderator

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There's a nice-looking cauliflower recipe on page 86 of the current issue of Sunset magazine (Doncha just love November home magazines for all the Thanksgiving B-Beneficial fare?).

Called "Golden Cauliflower Risotto", it's about finely "riced"-in-food-processor cauliflower that is cooked in broth, butter and shallots...Eventually you stir in cream and cheese, and you sprinkle the toasted herbed panko over it.

Comfort Food for Bs.  


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san j
Sunday, November 10, 2013, 6:30pm Report to Moderator Report to Moderator

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Quoted from Amazone I.
r a w!!! yiiikes ... I'll going to .....

this flowerly cooked and then cooled down and worked out into a beautiful salad with onions, garlic tomatoes etc...soooo yummy .......... ...ok forgot to mention the fresh herbs... to all who like this.... .... evo incl but combined with lemon oil and..........

This looks delicious. The lemon touch is nice. And that garlic, pairing so well with the   tomatoes...



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san j
Wednesday, November 13, 2013, 6:38am Report to Moderator Report to Moderator

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So, Amazone, I steamed some up, along with carrots, drained it and threw it into tonight's salad.
You'd inspired me.
Yum!


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san j
Friday, November 22, 2013, 4:15am Report to Moderator Report to Moderator

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Oh, dear.
Deliciousness with a capital B (for Beneficial):

Over a lightly buttered yam:
Quick-braised (retaining some bite) THIN slices of cauliflower with bit of grated ginger and salt; chopped parsley over all.

B peacefulness.  


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san j
Tuesday, November 26, 2013, 11:19pm Report to Moderator Report to Moderator

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Sliced thin, sautéed in butter/olive oil with julienned onion and fennel.
Just add filet of sole, thin sliced mushroom, and plenty of minced fennel leaves, salt/pepper.
Late lunch (about 3pm).

Really lovely to look at, too -- everything pale, almost white (exc. brown mushrooms), with the tiny specks of green and black.

So simple. So light. So right.  


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Dianne
Tuesday, November 26, 2013, 11:33pm Report to Moderator Report to Moderator

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I did until Swami said ! I've moved onto to parsnips,  
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md
Wednesday, November 27, 2013, 2:45am Report to Moderator Report to Moderator

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http://www.dherbs.com/recipes

Look for these recipes:
Cauliflower Tortillas
Cauliflower Toppers
Cauliflower Alfredo Sauce
Alkaline Raw Vegan Cauliflower Tabouli
Low Carb Cauliflower Leek Soup

There are many other yummy looking recipes, too!


Sirach 37:27
For not every food is good for everyone, nor is everything suited to every taste.



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Amazone I.
Wednesday, November 27, 2013, 5:26pm Report to Moderator Report to Moderator

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he-he-hee sounds yummy half of mine B-chen... but I can't deal neither with any form of potatoes nor with  cooked carrots coz this is a true no-go for an AB nonnie of my calibre...... meant here is: too much  of calories induced by sugar index.... meep-meep...


MIfHI K-174
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san j
Tuesday, January 7, 2014, 11:34pm Report to Moderator Report to Moderator

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Chloe just provided this on another thread, about alternatives to mashed potatoes: Looks terrific!
Quoted from Chloe

1 medium head of cauliflower, chopped
Kosher salt
1/4 cup chicken stock
2 tablespoons grated Italian cheese, such as Parmesan
1 tablespoon extra-virgin olive oil
1 tablespoon nonfat Greek yogurt
1 clove garlic, smashed and chopped
Freshly ground black pepper
Fresh rosemary, chopped, for garnish
Directions
Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, about 10 minutes. Drain well and quickly dry well with paper towels. Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, yogurt and garlic and process until smooth. Stir in a pinch of salt and pepper and the chopped rosemary, and serve immediately.

Read more at: http://www.foodnetwork.com/rec.....dex.html?oc=linkback


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san j
Friday, January 10, 2014, 10:29pm Report to Moderator Report to Moderator

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Just noticed the raw garlic in the above recipe.
For me it could perhaps be okay? as, in some recipes, I add extra garlic toward the end of cooking for a somewhat sharper flavor...but most people, probably most restaurant customers, wouldn't go for raw garlic in their mashed potatoes real or faux.  
Instead, however, I might infuse the cauliflower's cooking water with the garlic, to provide that "garlic mashed potatoes" flavor.


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Chloe
Saturday, January 25, 2014, 5:24pm Report to Moderator Report to Moderator

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Kyosha Nim
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this recipe looks awesome...haven't tried it yet..

Whole Roasted Cauliflower

Ingredients

1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper

Directions

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Esther
Sunday, January 26, 2014, 1:22pm Report to Moderator Report to Moderator
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Quoted from san j
Wax as poetic as you like: Do you love cauliflower?
Why?
What do you do with it?


eat raw
stir fry
steam
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