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Carrie-Anne's roasted cauliflower picture haunted me and I finally had to make it myself. WOW. So good I could cry! Food should always be that amazing.
Thank you for the inspiration!
America's Test Kitchen style. Pretty good, but cauliflower is inherently bland, and the brown-butter sauteed cauliflower topping is a definite necessity. Easy to make, but pretty time-consuming.
Es entwickelt sich so ganz langsam die Idee - und am Ende bin ich wieder bei Licht von Hinten (ohne Fotobox) und aufgehängten Scheiben
Not our favorite vegetable by far, but I felt inspired to fix it with chicken paprikash the other day. First I cut the cauliflower into large chunks and simmered the until just tender. Once cool enough to handle, I placed them in a baking dish and spread some butter on them. They were cool enough that the butter didn't melt. Then I sprinkled on breadcrumbs, shredded colby and medium gouda, more breadcrumbs and some paprika for color. I set the oven to grill, placed the dish on the lowest rack and heated for at least fifteen minutes until the cheese had melted.
i have a HUGE cauliflower plant growing in my garden. I actually have THREE of them...but this one is the most profound in size. spring 2011.
The cauliflower is a flowering vegetable that is often cooked with other vegetables like potatoes and green peas. White cauliflower is the most commonly grown, but there are also other verities, purple and green. The health benefits of cauliflower are enormous. Include cauliflower vegetables in your diet on a regular basis if you want to receive the fantastic health benefits. Cauliflower is high in vitamins, nutrients and antioxidants. It also contains anti-inflammatory agents and serves as a detoxifying agent for the body.
Read more at www.mediherbsolution.com/cauliflower-health-benefits/
Feel free to use this image, but give good faith credits to www.mediherbsolution.com
Caramelized cauliflower is deliciously sweet and savory at the same time. These florets are fried to a deep golden brown, salted, then dehydrated for a crunchy snack. Find the recipe at garrettkern.com/?p=394 . Photo by kern.justin
Potage au Chou-fleur de Picardie (Cauliflower Soup) from The Vegetarian Bistro: 250 Authentic French Regional Recipes
Ingredients:
1 onion, chopped
2 celery stalks, chopped (I prefer asparagus)
2 Tbsp. butter
1 head cauliflower, broken into florets
2 Tbsp. flour
4 cups vegetable stock (I use vegetarian bouillon cubes)
1 cup milk
1 Tbsp. dried chervil (or 2 Tbsp. fresh chervil)
Salt and pepper to taste
Directions:
In a large saucepan over medium-low heat, lightly sauté the onion and asparagus in the butter until softened and lightly golden, about 8-10 minutes. Add the cauliflower and stir until lightly colored, about 5-8 minutes.
Sprinkle in the flour, then cook and stir the mixture for 5 to 10 minutes, until the flour is cooked through.
Stir in the stock, then bring it to a boil. Reduce heat and gently simmer, partially covered, until the potatoes and carrots are tender, about 20 minutes.
In a blender, purée the solids with just enough of the cooking liquid to make a smooth consistency, then add the chervil and purée again. Discard unused stock.
Return to the pan, stir in the milk, and season with salt and pepper (often bouillon cubes are pretty salty already, so I tend not to season). [Depending on my mood, I don’t add milk; the soup can have a thick consistency if you choose.]
When ready to serve, heat until bubbles form around the edge of the soup. Ladle it into bowls, and you can put a garnish of freshly cut chives on top of each serving.
Cauliflower Pizza - Attempt #2 - OK. I wanted to experiment a second time to see if I can get a crispy crust. After pulsing the cauliflower, I wringed it out as much as possible to get out the water (if this didn't work, I will try the cheese cloth next). Also, I would leave the crust in for 45 minutes, instead of 25 to see if there was a difference.
For the crust, used only two eggs this time. I didn't use large eggs...these were kind of small, so I used two. For the crust, used a little salt, pepper and oregano.
Baked in 450 for 45 minutes, realized that it's crispy on the edges but not in the center.
Oh well, added the toppings (blanched tomatoes, onions, peppers and mushrooms - next time, I will probably caramelize the onions) and low fat mozzarella cheese.
But as my second attempt in trying to get the cauliflower crust crispy...
The Result: FAIL
Not yet crispy. Delicious but still eggy. Will try the cheese cloth and parchment paper for baking next.
we saw a lot of this.. It's such beautiful stuff. More at waquarium.mic.hawaii.edu/MLP/root/html/MarineLife/Inverte...