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This was Josh's assignment for Xmas dinner. 3 cups of broccoli and cauliflower boiled in salted water until bright green and then shocked in ice water. Saute a 1/2 cup of onions in 1 tbsp of butter until yellow, then add the shocked veggies. Add 1/2 cup of mayo, 1/2 cup of yoghurt, two eggs while stirring constantly. When mixed add 3/4 of the cheese (grate 1.5 cups in advance cheddar is best) salt and pepper. Stir until cheese is melted. Put in casserole dish, top with breadcrumbs and extra cheese. Cook at 350 degrees for 45 minutes. This dish was the most popular of the evening.
Both Stu and I are watching our Carbs so today I made a Cauliflower Crust Pizza with tons of toppings. I found a fairly easy recipe that didn't require squeezing the cauliflower out. I made this totally from scratch! Stu said "This is really good!" I had to agree "if I do say so myself!"
Actually I have no idea how to call this in English. Is it a flan, a pie or a tart? No idea, we and the French call this a quiche and I did mine with cauliflower and ham. I just had to try my new baking-tin.
Some parts of the cave had limestone in the shape of cauliflower, it was impressive and I wonder how it's been created over thousands of years!
Chicken-Fried Cauliflower Served with baked pimiento cheese grits. ($9)
Big Jones
Chicago, Illinois
(March 12, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Fried cauliflower on a plate
Licensing at gettyimages.com/detail/1303355957
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All rights reserved. Saurav Pandey
© 2021 Saurav Pandey, www.sauravphoto.com
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This is a red/cyan anaglyph image of a Mandelbrot set fractal generated with FractalWorks, a high performance fractal renderer for Macintosh computers.
You will need red/cyan 3D glasses in order to view this image.
a fried purple cauliflower, romaine lettuce, tomato salad in a pita. fried cauliflower is teh bo-bomb. ever since i saw this sarnie on bunch's photostream, i knew i had to try it. frying makes the cauliflower go all sweet and nutty. also, purps cauliflower turns a gorgeous shade of deep purple (smoke on the waaaaaaaaaaater aside). YOM
I was so enthusiastic about this soup, I slurped it down in about 2 minutes. Forgot to grab a pic so asked Matt to hold his spoon so I could shoot what was left of his. I think you just take miso soup and cauliflower and blend it. It's awesome. Vegan | Walnut Grille, Newton Highlands, MA, USA.
It was ok, but not great. Recipe from www.thecrepesofwrath.com/2015/02/26/pureed-cauliflower-soup/. Used fried parsley instead of cauliflower leaves.
Decorative kale I planted in my winter garden. I like to add pine needles and pine cones on top of the mulch. Nice textures and colors to complement the kale and winter pansies.
Feel free to use this image, but make sure to link to: paleogrubs.com/curried-cauliflower-soup-recipe
Winter vegetables typically bore, but at Yours Truly head chef Lachlan Culjak has created a cruciferous dish that is anything but common, bland or bleak.
Available on both of the restaurant’s 5-course ($55) and 20-course carte blanche ($95) tasting menus, the Kaiseki-inspired cauliflower course is a stunning reflection of how Culjak embraces seasonal ingredients, art and story-telling on a plate.
The ugly duckling of the winter vegetable world is transformed into three pleasing forms: a wobbly brick of cauliflower mousse that’s been lightly seasoned with kombu dashi; warm caramelized roasted cauliflower florets; and dehydrated cauliflower chips that peek like bare trees over a pristine winter landscape made of spongy torched masa, pretty pickled pearl onion petals, and velvety sprigs of lemony baby purslane. It’s a delicate explosion of playful textures and contrasting temperatures that’s surrounded by concentric swirls of horseradish yogurt, which add a mellow kick to the tasting menu’s transitional second course. Even its wine pairing, a savoury, unfiltered Coda di Volpe from Campania (Cantina Giardino “Paski”), complements the plate’s terroir – playing off the brininess of the black olive “soil” (80% of Italy’s olives grow in Campania) to create a harmonious balance of flavours. It doesn't just look it’s been touched by a winter woodland fairy, it tastes just as ethereal.
The write up as a Must Try on Toronto Life: www.torontolife.com/daily-dish/must-try/2014/01/21/must-t...
Make your lunch something to look forward to! These curry cauliflower patties are a fun and delicious addition to your lunch hour. Served alongside green beans, cherry tomatoes and creamy ranch you can enjoy your meal as finger food or as a veggie salad! Add in some garlic toast and sweet dried fruits and you have an exciting mid-day meal!
Cauliflower "potato" salad. Recipe found here: jamesstrange.com/creamy-cauliflower-potato-salad-low-carb...
Roasted Cauliflower Bites with Spices, Garlic & Lemon
Recipe: www.melangery.com/2013/11/roasted-cauliflower-bites-with-...
I recently directed and completed a music video for Dan le Sac Vs Scroobius Pip for their new single Cauliflower. We shot the video on the RED camera and these are stills I pulled from the 4K RED footage and colour corrected myself as if they were photos, inspired by Greg Williams who recently has been conducting his photoshoots with a RED camera, creating videos and making his stills photography from the RED footage. The RED shoots at a 4K resolution (off the top of my head I think it's around 12 megapixels or something) and with the quality of lenses a frame taken out of RED video footage is as good as any image taken on a DSLR.
These were corrected in photoshop, which were then used as reference images for the look of the video, although the video does not look exactly as these photos do (it's very difficult to recreate a look created in photoshop in Apple colour) and these particular frames are not in the actual cut of the video.
These images are also in the original RED aspect ratio, 2:1, whereas the final video is in 2.35:1, so we're seeing slightly more of the frame here.
Director of Photography: Adam Etherington