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What is a good, hearty Sunday lunch without cauliflower cheese?
See our post on cauliflower cheese...http://avocadomag.blogspot.com/
Planted: 09-22-10
Germinated: 09-27-10
Harvest Start: 01/15/11
Seeds: Baker Creek
Cost: $2.50 per pack, $0.0125 per head
Satisfaction: Priceless
From the Farmers' Market. These vegetables are being prepped for a doubled recipe of:
Cauliflower and Parsnip Hash Browns
1/2 head cauliflower
2 small parsnips, or 1 large parsnip
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
4 cloves garlic, coarsely chopped
1/4 teaspoon red pepper flakes
Slice the cauliflower lengthwise, about 1/8-inch thick. Save the little cauliflower "crumbs". Thinly slice the parsnips.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. When hot, but not smoking, add the cauliflower slices and parsnip slices, spreading out into a single layer, if possible. Do not stir, but let the vegetables cook, undisturbed, until nicely browned on the bottom, about 3 minutes. Add the salt, reserved cauliflower crumbs, garlic, and red pepper flakes, and give the vegetables a gentle stir. Continue cooking, only stirring once or twice, until the vegetables are cooked through and nicely browned, about 5 minutes more. Serve hot.
This recipe does taste like hash-browns and is excellent with eggs for breakfast.
This is the recipe I used for this Cauliflower dish: www.101cookbooks.com/archives/simple-cauliflower-recipe.html I left out the cheese.
I made this. It's more of a puree, really. That's chorizo and Parmigiano-Reggiano, and some creme fraiche and chives. Not bad. I went a little crazy on the chorizo.
It kind of looks like a pizza... that sounds good actually. Chorizo and roasted cauliflower pizza. I'll have to make that!
Cauliflower Pizza - As my days of eating wheat/bread/pasta/grains are no more, friends have recommended me to try Cauliflower pizza. While I can't eat tomato sauce due to the fructose (unless I can find something natural), for now, I used pesto.My first attempt was fine...but will do a second attempt following another recipe of cooking the cauliflower mix for 35-40 minutes. I kept it in about may be 25 minutes, but I'll try to keep it in longer and experiment a little more with ingredients.
I find the whole grating cauliflower thing a bit tedious, but arguably not really much more work than bread making. That said, if one large pizza is worthwhile, then this extra large version is doubly so.
The salad is just cos lettuce, cherry tomatos, olives and onion with a tomato relish and balsamic vinegar dressing.