Print Topic - Archive

BTD Forums  /  Cook Right 4 Your Type  /  Who Else Loves Cauliflower?
Posted by: san j, Tuesday, November 5, 2013, 11:25pm
Wax as poetic as you like: Do you love cauliflower?
Why?
What do you do with it?
Posted by: wayland B+, Wednesday, November 6, 2013, 12:09am; Reply: 1
Quoted from san j
Wax as poetic as you like: Do you love cauliflower?
Why?
What do you do with it?


1) love it

2) taste awesome

3) steam, boil, stirfry

Posted by: san j, Wednesday, November 6, 2013, 12:12am; Reply: 2
Mmmm
I just had some.
I made sole over a bed of little cauliflowerets, julienned carrots and chopped haricots verts. And that lovely complement to cauliflower: Curry/cream.
When cauliflower is perfectly cooked, what a delight it is in the mouth. You know that bite, that touch of tooth?
:)
Posted by: gulfcoastguy, Wednesday, November 6, 2013, 4:19am; Reply: 3
Not all that much, I guess my favorite way is as a crudite with various dips.
Posted by: ginnyTN, Wednesday, November 6, 2013, 5:38am; Reply: 4
Cauliflower makes GREAT "loaded faux baked potato soup"..........use lots and lots of onions, some fresh grated nutmeg, chicken or turkey broth (chicken is better if you can have it) and chopped turkey bacon - "blender it" when cauliflower is just tender - add or top with plain yogurt or sour cream, depending on your blood type. Add grated cheese for your type OR nutritional yeast.  Garnish with fresh chopped chives.

Guess I should add:  do NOT use potatoes.  Proper name of recipe would be Ultimate Creamy Cauliflower Soup.  
Posted by: Averno, Wednesday, November 6, 2013, 12:27pm; Reply: 5


O Caulifower, Caulifower! wherefore art thou Caulifower?
Deny thy menu and refuse thy garnish;
Or, if thou wilt not, be but sworn my supper,
And I'll no longer be a Carnivore.

Posted by: Drea, Wednesday, November 6, 2013, 1:21pm; Reply: 6
I love it raw and eat it that way several times a week, but cooked...not so much.
Posted by: ruthiegirl, Wednesday, November 6, 2013, 2:03pm; Reply: 7
I never liked it, which makes sense considering how it's an avoid for me. Pre-BTD, I used  to cook and mash cauliflower as a low-carb alternative to mashed potatoes. It was OK like that, but I never loved it.

I now have a large quantity of cauliflower from the CSA, and I'm trying to find ways to get my type B son to eat it. I think I'll steam or boil, then mash and serve with butter and cheddar cheese. I'll probably have to cook and freeze most of the cauliflower so it won't spoil before he can eat it.
Posted by: Enobattar, Wednesday, November 6, 2013, 2:08pm; Reply: 8
Quoted from Averno


O Caulifower, Caulifower! wherefore art thou Caulifower?
Deny thy menu and refuse thy garnish;
Or, if thou wilt not, be but sworn my supper,
And I'll no longer be a Carnivore.



Beautiful, Averno.  :)

My favorite way to eat it is to steam it on top of millet which has had it's prescribed salted water added and after the heat has just been turned on.  Put a tight fitting  lid on it.  When the millet is done so will the cauliflower be soft.

Mash these two together.  Add butter/ghee and more sea salt to taste and you'll have the best substitute for mashed potatoes I've ever eaten.  :)
Posted by: krisaf, Wednesday, November 6, 2013, 3:01pm; Reply: 9
We actually love the cauliflower recipe from this website contributed by C Sharp! It is a curried cauliflower roasted with onions. I have to admit that I have never tried it with the Tofu but anyone I serve it to as a vegetable dish raves about it!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1406
Posted by: Averno, Wednesday, November 6, 2013, 3:25pm; Reply: 10

Curry when the menu calls for it. Otherwise roasted, simply drizzled with evoo, S&P, and a little garlic powder. The kiss of the fire brings out a lot of cauliflower's nutty flavor.



Posted by: Amazone I., Wednesday, November 6, 2013, 6:30pm; Reply: 11
r a w!!! yiiikes ... I'll going to ...(dizzy)(shhh)(blush)..

this flowerly cooked and then cooled down and worked out into a beautiful salad with onions, garlic tomatoes etc...soooo yummy ..........;) ;D...ok forgot to mention the fresh herbs... ;) ;D :K) to all who like this.... :D.... evo incl but combined with lemon oil and..........(drool)
Posted by: san j, Wednesday, November 6, 2013, 8:22pm; Reply: 12
Quoted from Enobattar


My favorite way to eat it is to steam it on top of millet which has had it's prescribed salted water added and after the heat has just been turned on.  Put a tight fitting  lid on it.  When the millet is done so will the cauliflower be soft.

Mash these two together.  Add butter/ghee and more sea salt to taste and you'll have the best substitute for mashed potatoes I've ever eaten.  :)


This really does look good.
Most of us think of breakfast grains as something to add sweetness to. Fruit, jam, etc.
But this dish says "Breakfast" to me, rather than "Mashed Potato Substitute"... Thanks!

Posted by: san j, Wednesday, November 6, 2013, 9:58pm; Reply: 13
Thanks for keeping me jazzed about the cauliflower in my fridge.
I just had it again for lunch...
It lends itself to so many and varied applications. I love that it can go delicate as well as autumnal/nutty.

Delicate - you could spin it out into a soufflé or mousse or a veloûté.
You could stuff ravioli with it or fold it into your gnocchi dough...

...a girl can dream, right?  :D
Posted by: wayland B+, Wednesday, November 6, 2013, 11:11pm; Reply: 14
Quoted from san j
Mmmm
I just had some.
I made sole over a bed of little cauliflowerets, julienned carrots and chopped haricots verts. And that lovely complement to cauliflower: Curry/cream.
When cauliflower is perfectly cooked, what a delight it is in the mouth. You know that bite, that touch of tooth?
:)


I wasn't invited over for dinner.... :(
Posted by: wayland B+, Wednesday, November 6, 2013, 11:26pm; Reply: 15
FYI- cauliflowerettes, not cauliflowerets ;)
Posted by: Sharon, Thursday, November 7, 2013, 12:03am; Reply: 16
I love cauliflower! I mash it with ghee baked in the oven.
Posted by: wayland B+, Thursday, November 7, 2013, 12:22am; Reply: 17
Quoted from Sharon
I love cauliflower! I mash it with ghee baked in the oven.


Now that sounds very, very good! ;D
Posted by: karen, Thursday, November 7, 2013, 12:34am; Reply: 18
Cauliflower Pizza Crust is really good.

http://Www.detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/

I made this a few times but my husband and I are both O's and noticed negative effects so we have moved onto spaghetti squash pizza crust. :)   But for those who can have cauliflower, enjoy! There are many other variations on the web.

Posted by: san j, Thursday, November 7, 2013, 12:43am; Reply: 19
Quoted from karen
Cauliflower Pizza Crust is really good.

http://Www.detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/

I made this a few times but my husband and I are both O's and noticed negative effects so we have moved onto spaghetti squash pizza crust. :)   But for those who can have cauliflower, enjoy! There are many other variations on the web.


This looks awesome! Never woulda thunk it...and it gets me considering some sorta related ideas...

Posted by: wayland B+, Thursday, November 7, 2013, 12:44am; Reply: 20
Quoted from karen
Cauliflower Pizza Crust is really good.

http://Www.detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/

I made this a few times but my husband and I are both O's and noticed negative effects so we have moved onto spaghetti squash pizza crust. :)   But for those who can have cauliflower, enjoy! There are many other variations on the web.



Thanks for the link, Karen! Super simple ingredients.

Posted by: wayland B+, Thursday, November 7, 2013, 12:50am; Reply: 21
Quoted from san j

This looks awesome! Never woulda thunk it...and it gets me considering some sorta related ideas...



Maybe topped with some thin sliced sheep sausage, onion, mushrooms, broccoli, cheese.
Posted by: san j, Thursday, November 7, 2013, 3:21am; Reply: 22
Cauliflower is a great foil for cheese; I particularly like it with gruyère.
Posted by: san j, Thursday, November 7, 2013, 6:11am; Reply: 23
I frequently order cauliflower in Indian restaurants, where it's called "gobi".

"Aloo Gobi" is cauliflower with potatoes, but it usually has a tomato-based curry on it, though not necessarily.
"Gobi Gosht" (cauliflower with meat) was a favorite at a Pakistani place for awhile. The meat was Lamb. They cooked the cauliflower perfectly, but the quality of their meat went downhill, so I don't eat there anymore.

Indian vegetable dishes can feature two of my favorites - cauliflower and eggplant - as well as mustard greens "saag" and paneer and peppers (chilis or bell) ... Just dodge the chana (garbanzos), and tomatoes and Bs can do well. Tandoori lamb or salmon...

Indian restaurants often include cauliflower in their pakoras, but this deep-fried appetizer uses an Avoid flour and oil...

Indian/Pakistani cuisine is notably better cooked at home. Once you start preparing it at home, the difference in quality is alarmingly wide, and that's only very rarely not the case.  :-/
Posted by: Averno, Thursday, November 7, 2013, 10:51am; Reply: 24
Quoted from karen
Cauliflower Pizza Crust is really good.

http://Www.detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/

I made this a few times but my husband and I are both O's and noticed negative effects so we have moved onto spaghetti squash pizza crust. :)   But for those who can have cauliflower, enjoy! There are many other variations on the web.



Got me to thinkin'

Cauliflower is so neutral in flavor, what if it were ground in a processor with a few pecans thrown in for good measure, buttered and sweetened, and used as a baked crust for a quark cheesecake (see quark thread hotlink to UK recipes)?

In another link we were looking for a sweet crumble for atop a baked something or other. Hmmm...


  
Posted by: karen, Friday, November 8, 2013, 12:05am; Reply: 25
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.

Posted by: san j, Saturday, November 9, 2013, 1:16am; Reply: 26
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.  :)
Posted by: san j, Sunday, November 10, 2013, 6:30pm; Reply: 27
Quoted from Amazone I.
r a w!!! yiiikes ... I'll going to ...(dizzy)(shhh)(blush)..

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

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

Posted by: san j, Wednesday, November 13, 2013, 6:38am; Reply: 28
So, Amazone, I steamed some up, along with carrots, drained it and threw it into tonight's salad.
You'd inspired me.
Yum!
Posted by: san j, Friday, November 22, 2013, 4:15am; Reply: 29
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.  :)
Posted by: san j, Tuesday, November 26, 2013, 11:19pm; Reply: 30
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.  :)
Posted by: Dianne, Tuesday, November 26, 2013, 11:33pm; Reply: 31
I did until Swami said (naughty)! I've moved onto to parsnips,  :)
Posted by: md, Wednesday, November 27, 2013, 2:45am; Reply: 32
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!
Posted by: Amazone I., Wednesday, November 27, 2013, 5:26pm; Reply: 33
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...;)... :o :B :-/ :P meant here is: too much  of calories induced by sugar index....(hand) :X meep-meep...
Posted by: san j, Tuesday, January 7, 2014, 11:34pm; Reply: 34
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/recipes/trisha-yearwood/art-smiths-garlic-mashed-cauliflower-recipe/index.html?oc=linkback
Posted by: san j, Friday, January 10, 2014, 10:29pm; Reply: 35
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.
Posted by: Chloe, Saturday, January 25, 2014, 5:24pm; Reply: 36
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.
Posted by: 49410 (Guest), Sunday, January 26, 2014, 1:22pm; Reply: 37
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 :P
Print page generated: Tuesday, November 25, 2014, 10:15pm