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fresh young cauliflower head with green leaves. © Patricia Fenn. All Rights Reserved. No usage allowed including copying or sharing without written permission.
We ate the cauliflower from the Amish farm and it was so good! I just boiled it and served with butter and nutmeg on top. Mmmm!
from Dirt Candy. I'm so not a cauliflower fan, and I did not enjoy this cauliflower--actually it reminded me of that bacon mint my former coworker made me try...
From the book Hungry Monkey, from the chapter on white food for picky eaters. I just like cauliflower.
loved this dish, this special kind of Cauliflower, called the Romanesci broccoli, only available during the Chinese Lunar New Year.
My course for a tasting. Roasted cauliflower raviolis, roasted mushroom puree, sauteed Brussels sprouts, celery, salsify chips.
Popcorn Cauliflower
People who swear they don't like cauliflower love this oven-crip snack food. Even kids chomp away on it. Served with with Chili Mayo dipping sauce for the older set.
Recipe based on Chloe Coscarelli's recipe for Cauliflower Al Pastor Tacos from her cookbook, Chloe's Flavor: Saucy, Crispy, Spicy, Vegan. Up the taco spice with added chili powder and cumin. Serve with chipotle mayo, avocado and pickled red onion.
© 2009 Kathryn Yu. All rights reserved.
Asador Etxebarri
Plaza San Juan, 1
Axpe-Marzana
48291
Atxondo- Bizkaia, Spain
Full Video Recipe: youtu.be/R-zF8BsItvo
If you're on a low-carb diet, this dish will save your dinner. It’s easy to cook and will remind you of your favorite fried rice.
Cauliflower Club Patron, Sir Nicholas Shehadie with Wheelchair Rugby player Andrew Edmundson at the Cauliflower Club Lunch, 15 November 2013.
Roasted the cauliflower the night before, then boiled it up with some potatoes, garlic, onion salt and chicken stock. Whizzed in the blender.
Really delicious!
www.cookingwithzen.com/553/steaks-stuffed-mushrooms-and-r...
Used the new veggie grill pan to roast some cauliflower and cook up some stuffed mushrooms
Cauliflower Cheese
adapted slightly from Hungrywoolf's Food Blog
1 large head cauliflower
8 tbsp + 3 tbsp. butter
10 tbsp. all purpose flour
4 c. whole milk
Salt & pepper
1/2 tsp. freshly grated nutmeg to taste
10 oz. Thurn's or other double smoked slab bacon, diced small
1 lb. Thurn's smoked 5 year or other aged smoked cheddar, grated
1 c. Italian seasoned panko bread crumbs
Break the cauliflower into florets. Steam it for 15 minutes until tender, and set aside and keep warm.
Saute the diced bacon in a wok on high heat until crispy - then remove from wok with slotted spoon (so fat is drained) and set aside. Reserve bacon grease for other uses.
Make a bechamel sauce: melt a stick (8 tbsp) of butter (you can replace up to a tbsp. of the butter with bacon grease for increased bacon flavor) in a pan over moderate heat and then stir in flour a spoonful at a time until you have a thick paste (a roux). Cook the roux for a couple of minutes, stirring all the time and watch it expand. Slowly add milk and keep stirring until you have a smooth, thick sauce. You may want to switch to using a whisk. Season to taste with salt, pepper, and nutmeg. Gradually stir in 2/3 of the grated cheese. Save the rest to sprinkle on top.
Put the cauliflower into a 9 x 13" baking dish and then pour the sauce over it. Then, sprinkle the remaining cheese on top. In small saucepan, melt 3-4 tbsp. butter and then mix it through the bread crumbs to moisten them. Sprinkle the buttered bread crumbs on top.
Bake in a 400F for 30 minutes or until bread crumbs are browned and casserole is bubbling. Sprinkle the reserved bacon on top when it comes out of the oven, and serve.