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You are here: Home / Food & Recipes / Food / Late Night Open Thread

Late Night Open Thread

by John Cole|  February 22, 201411:25 pm| 120 Comments

This post is in: Food

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I’ve been eating a lot of cauliflower, which I never ate much of before, but after some research and some cooking experiences, I am a big fan.

Y’all have some recipes?

BTW, my buddy Shawn is coming back for a week or so to job hunt, so I will have a bunch of recipes and pictures to share. Looking forward to a good time.

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Reader Interactions

120Comments

  1. 1.

    Wag

    February 22, 2014 at 11:30 pm

    Steamed cauliflower with freshly grated nutmeg. Simple and tasty.

  2. 2.

    Violet

    February 22, 2014 at 11:31 pm

    Roasted cauliflower. This page has a really good description of how to do it right. I made it like they suggested–two full heads of cauliflower–and took it to a party where we were all supposed to bring a dish. It vanished almost immediately. It was after Christmas so I think people were looking for something healthier and lighter. I love it made this way.

  3. 3.

    Comrade Mary

    February 22, 2014 at 11:33 pm

    General ideas, not just recipes:

    1) Like potatoes, it can really be enhanced by dill weed. If you combine it with something else that plays well with dill weed — tomatoes in any form, modest amounts of hard cheese such as cheddar, eggs — even better!

    2) If you like curry, try this: http://nomnompaleo.com/post/3376620999/roasted-curried-cauliflower or this: http://www.bbcgoodfood.com/recipes/420629/cauliflower-and-potato-curry (if you are avoiding potatoes right now, just use all cauliflower). The last beef curry I made, I just grated some raw cauli into the liquid and let that add flavour and thickness.

    3) Pizza and, yes, quinoa here: http://www.theguardian.com/lifeandstyle/2013/apr/06/10-best-cauliflower-recipes

  4. 4.

    Manyakitty

    February 22, 2014 at 11:35 pm

    Curried is amazing. Throw some mustard seeds in the oil first (cover the pan!!!). The aroma and flavor will blow your mind. Curry powder or mix your own (I’m lazy and buy it.) Salt. Add veg of your choice. Are chick peas in the latest evolution of the diet? Chilies to taste, etc.

    Leave it dry or add a splash of unseasoned coconut milk. Stir through, squeeze a lime over it. Fin.

  5. 5.

    Lori Wallace

    February 22, 2014 at 11:35 pm

    I haven’t tried this recipe yet, but I do have a cauliflower and I am going to bake it tomorrow .. tomorrow. Roasted: http://www.purewow.com/entry_detail/recipe/8821/Forget-florets–roast-the-whole-damn-cauliflower.htm

  6. 6.

    Olivia

    February 22, 2014 at 11:35 pm

    I have always loved cauliflower no matter how it is cooked. Try broiled cauliflower. It works with cabbage too. You need nice tight heads for this. Cut the head in slices about an inch thick. Coat with olive oil and garlic powder and whatever other spices or flavors you like. Broil them on one side for 5 minutes and flip and broil them on the other side. Yum!

  7. 7.

    NotMax

    February 22, 2014 at 11:37 pm

    Don’t watch it myself, but FYI to those who do.

    A few weeks before Season 2 of “House of Cards” debuted online, the show’s production company sent Maryland Gov. Martin O’Malley a letter with this warning: Give us millions more dollars in tax credits, or we will “break down our stage, sets and offices and set up in another state.”

    A similar letter went to the speaker of the House of Delegates, Michael E. Busch (D-Anne Arundel), whose wife, Cynthia, briefly appeared in an episode of the Netflix series about an unscrupulous politician — played by Kevin Spacey — who manipulates, threatens and kills to achieve revenge and power.
    [snip]
    In his letter to O’Malley, Charlie Goldstein, a Media Rights Capital senior vice president, wrote that the filming schedule for Season 3 has been pushed back to June to ensure that a big enough increase has been approved. Source

  8. 8.

    NotMax

    February 22, 2014 at 11:41 pm

    Prefer broccoflower for most of the recipes I make that call for cauliflower. Certainly has more eye appeal.

  9. 9.

    poco

    February 22, 2014 at 11:43 pm

    Yeah, I have some recipes–cauliflower is my mainstay–the vegetable that I turn to most often. There is this:
    Saute, in a large pan, at least 3-4 inches of diced ginger in oil. Mustard oil is ideal, but any oil would do.

    Add 2 medium potatoes diced–peeled or not –upto you.

    Add salt, cayenne and 1/3 teaspoon turmeric.

    Stir to coat the potatoes and cover the pan, lower the heat to simmer. Check after 7-9 minutes, if the potatoes are moderately soft (not totally cooked through), add the cauliflower florets. (Florets from a whole head of cauliflower)

    Cook covered for another 7-10 minutes, then uncover, turn the heat to moderate high and cook for another 2 minutes stirring all the while. This last step is important, it will meld the flavors of the cauliflower, spices, potatoes all together and make it delicious.

    Or dice the cauliflower, dice a ton of ginger, saute the ginger, when it is browned, add the cauliflower and let it brown, add two beaten eggs along with salt and black pepper an voila–breakfast food which is yummy.

  10. 10.

    Little Boots

    February 22, 2014 at 11:47 pm

    that is special.

  11. 11.

    NotMax

    February 22, 2014 at 11:47 pm

    @poco

    Sounds tasty.

    Unless pairing it with cheese (a marriage made in paradise), usually just steam it and then do a quick saute in a very hot pan with a dollop or three of dry sherry and a light sprinkling of paprika until the liquid has boiled off.

  12. 12.

    mai naem

    February 22, 2014 at 11:48 pm

    You can use cauliflower in a stuffed pepper mix. I use rice but I don’t see why you couldn’t use quinoa. Tomatoes/onions/salt pepper with a spicy tomato sauce. I use cauliflower in a Tom Yum soup with carrots/onions/tomatoes/coconut milk/tofu and thai spices. Look up a standard Tom Yum recipe and switch one of the veggies for cauliflower. Also cauliflower and potato curry done right will make it one of your favorite dishes(black mustard seeds/cumin seeds in the oil first/ then you put in the veggies and add turmeric/cayenne pepper/salt and some water but not a lot or it’ll turn out all mushy.)

  13. 13.

    Cynthia Dudley

    February 22, 2014 at 11:49 pm

    Break into small even pieces, toss gently in olive oil and favourite spices (pepper, curry, dill, cheddar powder) and spread evenly over a baking tray. Bake in a 350 oven for 15 minutes. Serve as a snack or side dish.

  14. 14.

    Lisa b

    February 22, 2014 at 11:51 pm

    Cauliflower is wonderful puréed with potatoes for a lighter mashed potato or a baked potato soup.

  15. 15.

    Little Boots

    February 22, 2014 at 11:52 pm

    I hope you are very happy with your cauliflower, john. I really do.

  16. 16.

    guachi

    February 22, 2014 at 11:55 pm

    Not a fan of cauliflower. I’d rather eat broccoli.

    For healthy meals, I’ve become a fan of soups. Specifically lentil soup and split pea soup.

    The lentil soup recipe is straight from Good Eats with a substitution of the called for 1/2 teaspoon grains of paradise with 1/2 teaspoon of black pepper. http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe.html

    The split pea soup is 2 medium onions, 2 carrots, 2 stalks of celery all diced. Sweat vegetables in 1-2 tbsp butter and 1 tsp of salt. Boil 7 cups of water (the original recipe calls for 8 but I’ve doubled the vegetation so I figure I have extra water from that) in a large pot. Add 1 clove of minced garlic, 1/4 tsp ground thyme, 1 bay leaf, 1/4 tsp black pepper, 1/4 tsp cayenne pepper. Add vegetation and 1 lb of dried split peas. Turn heat down and simmer for 2 hours.

    Finely chop four slices of good bacon and render out all (or almost all) the fat to make BACON BITS. Add rendered fat to soup.

    For both soups, I use a stick blender to make nice and creamy soups. The split pea soup gets bacon bits sprinkled on top.

  17. 17.

    Frank

    February 22, 2014 at 11:59 pm

    A coworker who had been a master cook in the Army suggested this to me as a way to have a fancy-looking dish with minimal effort.

    Core a cauliflower, leaving enough of the core to hold the head together.

    Steam the head of the of the cauliflower until tender.

    When the cauliflower is nearly done, cook a package of frozen (not canned–yuck) peas.

    Place the cooked head of cauliflower in a serving dish. Pour the cooked peas around it.

    Pour half a stick of melted butter over the whole thing and serve.

  18. 18.

    NotMax

    February 23, 2014 at 12:01 am

    Gotta run out to a dinner, but if you have any interest, have a pea soup recipe which was appropriated by a relative to serve at a state dinner for the Pope which would be happy to share after I return later.

    Still have a menu from that dinner, done in gold calligraphy, listing “Pea Soup al la [my name].”

  19. 19.

    SG

    February 23, 2014 at 12:01 am

    I make an old Weight Watchers recipe for cauliflower salad. It’s supposed to be a stand-in for potato salad, but it’s good enough to stand on its own.

    Cut or break the cauliflower into small florets. Don’t forget the stems, just cut them into bite-size pieces. Try to keep everything around the same size. Boil or steam until crisp-tender, that is, cooked but not mush.

    Drain and shock in cold water to stop the cooking. Add chopped red and green pepper. You can also add chopped celery, scallions, crumbled crisp turkey bacon, whatever else you like. Dress with mayo seasoned with a little Dijon or dill, lots of black pepper and sea salt to taste. Unlike potatoes, it doesn’t absorb the dressing, so you can use a lot less mayo than in potato salad. Or you could make a dressing with mashed avocado. Or make a vinaigrette for German-style salad.

    Refrigerate to meld flavors. Very refreshing as a side. Lots of flavor without the heaviness of white potatoes.

  20. 20.

    El Caganer

    February 23, 2014 at 12:01 am

    Here ya go: http://www.saveur.com/find/cauliflower

  21. 21.

    NotMax

    February 23, 2014 at 12:02 am

    Arrgh. That last was @guachi

  22. 22.

    Little Boots

    February 23, 2014 at 12:02 am

    good lord, it’s still going.

  23. 23.

    Roxy

    February 23, 2014 at 12:02 am

    Not a fan of cauliflower also. Have always eaten it raw. After reading some of the recipies you all make it sound delicious. Looks like I’m going to bookmark this page. Thank you for sharing

  24. 24.

    Mnemosyne

    February 23, 2014 at 12:03 am

    @NotMax:

    I would tell them to go fuck themselves, but that may be why I’m not a politician.

    Also, I dislike cauliflower as I dislike all cruciferous vegetables. The only one I can occasionally stand is cabbage, and it needs to be mild and cooked.

  25. 25.

    Little Boots

    February 23, 2014 at 12:04 am

    @Mnemosyne:

    like every sane person.

  26. 26.

    Ted and Hellen

    February 23, 2014 at 12:07 am

    This type of inane thread/post is what drags BJ further and further into the abyss.

    On the other hand, what became of the pit bull that murdered Tunch? Supposedly you already covered this but I suspect you did so in a very mysterious answer/non answer way.

    I’m still trying to recover from hearing that Tunch’s brutal death was fine and dandy because heck, that’s what it took to bring Steve into your life.

    You’re religious and don’t know it.

  27. 27.

    Thor Heyerdahl

    February 23, 2014 at 12:14 am

    @Ted and Hellen: Fuck off troll

  28. 28.

    El Caganer

    February 23, 2014 at 12:14 am

    @Ted and Hellen: Truly outstanding. Offensive, incoherent, and irrelevant. Money shot,dude.

  29. 29.

    Little Boots

    February 23, 2014 at 12:14 am

    @Ted and Hellen:

    good lord.

  30. 30.

    guachi

    February 23, 2014 at 12:15 am

    For me, the problem with cauliflower is the texture. Every time I eat it I think that I’d rather be eating broccoli. And broccoli is more colorful and better for you, to boot.

    Broccoli has 48x the vitamin A, 2x the vitamin C, 9.3x the Vitamin E, 6.4x the Vitamin K, 1.1x the Thiamin, 1.9x the Riboflavin, 1.2x the Niacin, 1.1x the Folate of Cauliflower on a per unit of weight basis.

    Cauliflower has 1.25x the B6 and 1.1x the Pantothenic acid of broccoli. Both have no Vitamin D or B12.

    As for minerals, broccoli has 1-2x more of every mineral.

  31. 31.

    Little Boots

    February 23, 2014 at 12:17 am

    and we’re back.

    good god.

  32. 32.

    Suzanne

    February 23, 2014 at 12:18 am

    @Mnemosyne: that’s funny. I was just noting the other day that I only like cruciferous vegetables raw. Vive la difference.

  33. 33.

    Jim, Foolish Literalist

    February 23, 2014 at 12:19 am

    @NotMax: I wonder if that’s not typical negotiation for that sort of thing.

    @Ted and Hellen: Maybe cauliflower could be your new medium? You could shellack (whatever) the florets and do portraits in vegetables? Barackoli Obama! CHarles Krauthammer in cleverly arranged cabbage slices! You don’t even have to give me a commission.

    What would you charge for a series of macaroni portraits of Chris Christie as he loses weight, with his facial expression fading from smug confidence to sad clown as he nears indictment?

  34. 34.

    Little Boots

    February 23, 2014 at 12:19 am

    starting to miss ted and hellen.

  35. 35.

    Fuzzy

    February 23, 2014 at 12:20 am

    @Ted and Hellen: You are just another drunk Saturday Night commentator. Trolls are general not so wasted. Get a life

  36. 36.

    Ted and Hellen

    February 23, 2014 at 12:24 am

    @Fuzzy:

    Idiot/sycophant: Haven’t had a drink 13 years.

    And still I get no answers..@Fuzzy:

  37. 37.

    Gex

    February 23, 2014 at 12:25 am

    I think it would be fantastic if he finds something near you and you two can spend more time together. I am really touched by your posts about all the research you are doing and changes you two are making to address his diabetes.

  38. 38.

    Ted and Hellen

    February 23, 2014 at 12:26 am

    @Thor Heyerdahl:

    Why, sycophant, are you pretending there was anything offensive in my question?

    BJers can dish it out, but whiny titty babies when on the other end of the dishing.

  39. 39.

    Little Boots

    February 23, 2014 at 12:26 am

    @Ted and Hellen:

    you should try it.

    it really helps.

  40. 40.

    mikej

    February 23, 2014 at 12:26 am

    I often grate cauliflower and use it as a topping on other stuff. Try that.

  41. 41.

    Ted and Hellen

    February 23, 2014 at 12:27 am

    @El Caganer:

    Wuss. Were your delicate fee fees hurt on behalf him for whom you sycophant?

  42. 42.

    El Caganer

    February 23, 2014 at 12:29 am

    @Ted and Hellen: You’re on fire tonight, bro. Sort of like Chaucer on acid.

  43. 43.

    a hip hop artist from Idaho (fka Bella Q)

    February 23, 2014 at 12:31 am

    @NotMax: I can’t speak for Cole, but I want the recipe!

    I love roasted cauliflower. I slice the florets thin for lots of flat surface. I grind coarse sea salt, pepper, tumeric, smoked paprika, and or dried ancho chile, along with rosemary. Then add carrot sIices and slivered garlic cloves, toss all that in a big bowl with olive oil, the add the spice mixture, tossing again. The roast on a baking sheet.

    It’s an almost every other night winter vegetable chez Q.

  44. 44.

    Little Boots

    February 23, 2014 at 12:32 am

    I used to care, but things have changed:

    http://www.youtube.com/watch?v=L9EKqQWPjyo

  45. 45.

    Little Boots

    February 23, 2014 at 12:38 am

    omnes would get it.

  46. 46.

    Little Boots

    February 23, 2014 at 12:41 am

    john would not.

  47. 47.

    Thor Heyerdahl

    February 23, 2014 at 12:44 am

    @Ted and Hellen: Why, sycophant, are you pretending there was anything offensive in my answer?

    Trolls can dish it out, but whiny titty babies when on the other end of the dishing.

    If you must know, you know damn well that your question was not well-intentioned based on your numerous previous examples of provocation. Ergo…troll.

    With that I will retire…up early to watch the IKEA chair builders versus the Bieber hosers in the hockey final tomorrow.

  48. 48.

    Little Boots

    February 23, 2014 at 12:45 am

    oh, this place used to be alive.

  49. 49.

    Little Boots

    February 23, 2014 at 12:47 am

    I call upon the spirits of omnes and cornerstone!!!!

  50. 50.

    Roger Moore

    February 23, 2014 at 12:47 am

    @El Caganer:

    You’re on fire tonight, bro.

    Sadly, he didn’t use enough gasoline to make it a fatal one.

  51. 51.

    Yatsuno

    February 23, 2014 at 12:48 am

    @Thor Heyerdahl: NOW I can root for the ancestral homeland in peace. ALLEZ LE CANADA!!!

  52. 52.

    Suffern ACE

    February 23, 2014 at 12:51 am

    Cauliflower with black mustard seed. I wish I had my cookbook on me, but I don’t carry those around with me. I make mine in a wok with ginger and onion. Also works with kohlrabi, if you have some.

  53. 53.

    Little Boots

    February 23, 2014 at 12:53 am

    in my day, nobody cared about cauliflower.

    saying.

  54. 54.

    El Caganer

    February 23, 2014 at 12:55 am

    Pick up a copy of Julie Sahni’s Moghul Microwave. If you want to make Indian food without all the work it usually entails, it’s great. The cranberry recipes in particular are outstanding.

    What? It’s not just about cauliflower?

  55. 55.

    ruemara

    February 23, 2014 at 12:58 am

    I use grated, steamed and dried cauliflower as a base for pizzas ora tortilla. It’s amazingly versatile. It also is the key ingredient in my beer, cheddar and cauliflower soup.

  56. 56.

    Jim, Foolish Literalist

    February 23, 2014 at 12:59 am

    @El Caganer: Pick up a copy of Julie Sahni’s Moghul Microwave. If you want to make Indian food without all the work it usually entails, it’s great.

    That’s interesting. That’s not in my copy of Microwave Cooking For One.

  57. 57.

    jl

    February 23, 2014 at 1:01 am

    @ruemara:

    ” It also is the key ingredient in my beer, cheddar and cauliflower soup. ”

    If you have a recipe for cauliflower beer, I’m not interested in the recipe.
    But a recipe for soup with beer cheddar and cauliflower in it would be interesting.

    @El Caganer:
    Moghul Microwave! I’m get that real quick. Thanks.

  58. 58.

    Little Boots

    February 23, 2014 at 1:03 am

    apparently, I’m wrong. it’s a fascinating subject.

  59. 59.

    jl

    February 23, 2014 at 1:06 am

    I don’t understand all the cauliflower hate out there.

    Maybe because California produces almost 90 %, hmmmmm…..? Haters.

    Cauliflower is the only vegetable i know of whose fractal dimension (of the head) is calculated. It’s 2.8. When Mark Twain said cauliflower was a cabbage with a college education, he was not joking.
    http://en.wikipedia.org/wiki/Cauliflower

  60. 60.

    Violet

    February 23, 2014 at 1:08 am

    Don’t forget mashed cauliflower. You can make it in place of mashed potatoes. Tons of recipes out there for variation.

  61. 61.

    SiubhanDuinne

    February 23, 2014 at 1:10 am

    @Jim, Foolish Literalist:

    Oh, well played.

  62. 62.

    jl

    February 23, 2014 at 1:11 am

    I may add, that I grew up with the Irish side of my family. Their idea of cooking, say for example, meat, vegetables and potatoes, was to put them in three pots of water and boil until everything was about the same color.

    I have seen some very sorry water logged boiled cauliflowers in my youth. If anyone has a reason to have cruciferous vegetables, I do.

    But, I did not give in to hatred, Nay, nay. I reached out to the broccoli, the caulflower, and brussels sprout.

  63. 63.

    Little Boots

    February 23, 2014 at 1:11 am

    a thread about cauliflower.

    that is awesome.

  64. 64.

    2liberal

    February 23, 2014 at 1:12 am

    dogs like cauliflower. feed it to them

    http://www.akc.org/public_education/nutrition_feeding.cfm

  65. 65.

    ruemara

    February 23, 2014 at 1:14 am

    @jl: you start with sauteing onions until translucent, add 12ozs of beer, a pint of broth ( I prefer chicken, since it’s clear) and all of a cleaned, roughly chopped head of cauliflower. Add 3 cloves of garlic, 1tspn salt free seasoning, black pepper to taste. Once cauliflower is tender, turn off burner and use your handy, dandy immersion blender. Blend until smooth. Mix in about 1/4 cheddar shredds 1/2 tspn smoked paprika. You can also go with smoke seasoning and tortula yeast for the cheez flavour. Stir. Salt to taste. Drink up. I think that’s what I did. It was good.

  66. 66.

    jl

    February 23, 2014 at 1:17 am

    @2liberal: We had a cat (that we had to name Cat, but that is another story) that had many doggy characteristics. It loved cantaloupe, string beans, and cauliflower.

  67. 67.

    Little Boots

    February 23, 2014 at 1:17 am

    @ruemara:

    that sounds wonderful.

  68. 68.

    jl

    February 23, 2014 at 1:20 am

    @ruemara: copied and pasted into my recipe folder. thanks. It sounds good.

  69. 69.

    Yatsuno

    February 23, 2014 at 1:20 am

    @ruemara: I’mma gonna e-mail that to BHF ifn ya don’t mind. :)

  70. 70.

    jl

    February 23, 2014 at 1:21 am

    @jl:

    I meant to type:

    I have seen some very sorry water logged boiled cauliflowers in my youth. If anyone has a reason to HATE cruciferous vegetables, I do.

    I had no reason to love vegetables when I was a child, they were usually so abused and ill cooked.

  71. 71.

    Jordan Rules

    February 23, 2014 at 1:27 am

    Awww yeah! Cauliflower pilaf.

    http://www.theclothesmakethegirl.com/2013/03/30/cauliflower-rice-pilaf/

    C-flower is really versatile.

  72. 72.

    ruemara

    February 23, 2014 at 1:28 am

    @Yatsuno: certainly, yutsy dear. Go for it.

  73. 73.

    Little Boots

    February 23, 2014 at 1:29 am

    @jl:

    I never realized that cauliflower could raise so many emotions.

    I was wrong.

  74. 74.

    Yatsuno

    February 23, 2014 at 1:39 am

    @ruemara: Will do. With full accreditation!

  75. 75.

    Steller

    February 23, 2014 at 1:44 am

    I like to steam it and then rice it to use instead of rice or pasta as a base or side for dishes with gravy or sauce. Especially like it with Hungarian goulash.

  76. 76.

    Little Boots

    February 23, 2014 at 1:46 am

    so much lore.

    who knew?

  77. 77.

    srv

    February 23, 2014 at 1:46 am

    @jl:

    meat, vegetables and potatoes,

    It’s what’s for dinner. God Bless America.

  78. 78.

    srv

    February 23, 2014 at 1:48 am

    @jl: God Bless Sam Elliot.

  79. 79.

    Yatsuno

    February 23, 2014 at 1:52 am

    @ruemara: Okay, I did some editing to format it like a formal recipe, but I think I got the instructions down good. BHF always lets me know if there are any issues, especially since she’s really good at trying them out first. But you’re gonna get a guest post on her blog! WOO-HOO!!!

  80. 80.

    ruemara

    February 23, 2014 at 1:54 am

    I must be tired. Nutritional yeast, not tortula. Gnite.

  81. 81.

    Little Boots

    February 23, 2014 at 1:55 am

    there is something

    oh nevermind.

  82. 82.

    a hip hop artist from Idaho (fka Bella Q)

    February 23, 2014 at 1:56 am

    @a hip hop artist from Idaho (fka Bella Q): I should note, if anyone cares, that I grind the spices with a mortar and pestle, so the rosemary and coarse salt do not become powder.

  83. 83.

    seaboogie

    February 23, 2014 at 2:00 am

    So John G… This is for cauliflower soup.

    Break a head of cauliflower into florets, and toss with fresh (this is important, no later than 2012) olive oil and nutmeg and roast at 450 degrees until a bit charred in places. Have another casserole with an onion cut into eighths, and do the same. If you are not entertaining a diabetic, consider adding chopped parsnips to the cauliflower. When all veg are roasted and slightly charred, puree with a bit of chicken broth, and add either whole milk or half and half. Add some freshly ground pepper while you reheat the soup. Serve with a sprinkling of good salt, and if you want to get fancy and have more texture, make some puffed wild rice by frying it for just a moment in a pan of vegetable oil (it puffs in just a nonce) and drain on paper towels before garnishing the soup. This is awesomely simple and wonderful. The char in the roasting adds umami, and cauliflower loves nutmeg, in small doses. Also, tell Ted and Hellen to get stuffed.

  84. 84.

    Suffern ACE

    February 23, 2014 at 2:02 am

    Now that I have heard both lounge against the machine and Barry Manilow on the jukebox at this bar, can I admit that it might not have been worth going out tonight? I’m feeling less hip and with it than when I left the Suffern ACE estates.

  85. 85.

    Little Boots

    February 23, 2014 at 2:06 am

    @Suffern ACE: @Suffern ACE:

    well, you’ve come to the right place.

  86. 86.

    Mnemosyne

    February 23, 2014 at 2:06 am

    @jl:

    It’s because some of us are supertasters. Broccoli and cauliflower literally taste different to us than they do to you:

    And weirdly, cruciferous vegetables, such as broccoli, are often cited by supers as tasting horribly bitter but actually, says Utermohlen, “they have a chemical in them that activates the noxious cold receptor in the mouth, a sensation that many people interpret as bitter.”

  87. 87.

    Little Boots

    February 23, 2014 at 2:12 am

    @Mnemosyne:

    so unfair.

    so elitist.

  88. 88.

    Death Panel Truck

    February 23, 2014 at 2:13 am

    “Broccoli kills cancer. A lot of people don’t know that, it’s not out yet. It’s true. You find out you got some cancer, get yourself a fucking bowl of broccoli. That’ll wipe it right out in a day or two. Cauliflower too. Cauliflower kills the really big cancers. The ones you can see through clothing from across the street. Broccoli kills the little ones. The ones that are slowly eating you away from inside… while your goddamn, goofy, half-educated doctor keeps
    telling you, ‘you’re doing fine Jim.'”

    –George Carlin

  89. 89.

    seaboogie

    February 23, 2014 at 2:17 am

    @Mnemosyne: is why the nutmeg, I think. Nutmeg is also kind of bitter, but acts against the cruciferous thing. One of my most favorite trashy recipes is Stouffer’s spinach souffle. Halfway through you need to moosh it all up and around, and that is when you add a sprinkling of nutmeg. Gourmet treats, I tell you! Also, if you are a mac and cheese hound, add smoked paprika to Stouffers mac and cheese. And then heat some frozen baby peas with butter and tarragon – for mac cheese and peas – one of my very favorite lazy comfort foods.

  90. 90.

    Little Boots

    February 23, 2014 at 2:20 am

    wise man, george carlin. sometimes crazy.

  91. 91.

    jl

    February 23, 2014 at 2:25 am

    @Mnemosyne: I didn’t mean to hate on ‘supertasters’. I never heard of them before. I am definitely not one of them.

    I am a supertatster only in the sense that if I see two dozen new eatables on the table, I want to taste every single one of them. Probably twice. Then zero on a few favorites and chow down.

    Did I mention I have trouble keeping my weight down. The only thing that keeps me exercising every day is that dark knowledge that I will eat, and eat again.

    I am that kind of supertaster.

  92. 92.

    Little Boots

    February 23, 2014 at 2:28 am

    oh, dear. I am ignored.

    how unfortunate.

  93. 93.

    Little Boots

    February 23, 2014 at 2:32 am

    Dancing in the moonlight.

    http://www.youtube.com/watch?v=hMc8naeeSS8&feature=player_embedded

  94. 94.

    jl

    February 23, 2014 at 2:33 am

    @Little Boots: Cheer up! Have some cauliflower!

    I have to go to sleep. All this cauliflower talk has me pooped out.

  95. 95.

    Little Boots

    February 23, 2014 at 2:34 am

    @jl:

    it’ll do that.

  96. 96.

    BillinGlendaleCA

    February 23, 2014 at 2:40 am

    @jl: Lightweight.

  97. 97.

    Little Boots

    February 23, 2014 at 2:42 am

    @BillinGlendaleCA:

    I wasn’t gonna say anything.

  98. 98.

    Little Boots

    February 23, 2014 at 2:47 am

    everyone’s sleepy.

  99. 99.

    BillinGlendaleCA

    February 23, 2014 at 2:49 am

    @Little Boots: Not I.

  100. 100.

    2liberal

    February 23, 2014 at 3:02 am

    @jl:

    that we had to name Cat, but that is another story

    what’s the other story?

  101. 101.

    NotMax

    February 23, 2014 at 4:23 am

    @a hip hop artist from Idaho (fka Bella Q)

    Peas Potage a la NotMax

    Just got back from the din-din. And because you asked…

    (Makes enough to serve 6 – 8)

    5 tbl. butter
    1½ – 2 tbl. flour (as needed for thickening)
    1 minced leek
    ½ small onion, minced
    ½ head butter (Boston) lettuce, shredded
    1 tbl. powdered coriander
    ¼ tsp. white pepper
    2½ fresh or frozen peas
    4 cups chicken broth
    1 tsp. sugar
    1 cup light cream
    salt to taste
    1 tsp. chopped fresh chervil

    Melt 3 tbl. butter in large saucepan and saute leek, onion and lettuce until lettuce wilts.

    Add flour and cook at least 2 minutes over low flame, stirring.

    Add pepper, peas, coriander, broth and sugar; simmer until peas are tender.

    Pick out and reserve ½ whole peas.

    Puree remaining peas and veggies.

    Return to heat, add cream and salt to taste.

    Heat to boiling, swirl in remaining butter.

    Serve with a topping of some of the reserved whole peas and a sprinkling of chervil.

    Obviously not something one would want to make every day, but it is luscious to eat.

  102. 102.

    NotMax

    February 23, 2014 at 4:29 am

    @NotMaxM

    Correction for omission:

    Should read – Pick out and reserve ½ cup whole peas

  103. 103.

    Pete Mack

    February 23, 2014 at 6:11 am

    Roasted, with olive oil and salt. Works best with other vegies; I especially like to roast with potatoes, and get starch and greens in same dish. Good with one or more of the following:
    * Berbere (I love Berbere)
    * Garlic
    * Rosemary
    It’s also OK sautéed. I can’t stand it steamed.

  104. 104.

    Tyler

    February 23, 2014 at 6:31 am

    If you grate it, it makes a great quinoa substitute (or addition to).

    You can also cut in to thick slices (.5-1 inch), place in marinade of choice and grill like a steak.

    In Italy they rub a whole head of it with olive oil, red pepper flakes, a little cumin and some fish sauce and roast it at super high heat in pizza ovens.

  105. 105.

    Matt McIrvin

    February 23, 2014 at 6:49 am

    It’s a struggle to get my daughter to eat any kind of vegetable at all. Recently after a visit to her grandmother’s house she announced that she likes cauliflower. I don’t know what happened over there, but as with most kids, it’s often easier for people who are not her parents to get her to try new things.

    Unfortunately, my wife hates cauliflower, so we don’t usually eat it here. We eat a lot of broccoli, which my daughter still insists she hates.

  106. 106.

    Ferdzy

    February 23, 2014 at 7:23 am

    Late to the party, but here are my recipes:

    http://seasonalontariofood.blogspot.ca/search/label/Cauliflower

    I particularly like it fried Mexican style, but it’s all good.

  107. 107.

    WereBear

    February 23, 2014 at 8:14 am

    If you have a food processor (sadly, I do not) you can make what is an allegedly awesome pizza crust with it.

    The BEST Cauliflower Crust Pizza!

  108. 108.

    Barbara

    February 23, 2014 at 10:41 am

    Can’t believe no one’s offered a recipe with anchovies.

    As you’re roasting the cauliflower chunks, take a big pot, sauté some garlic in olive oil, add anchovies & stir until they melt (or just use the paste), sprinkle on a few red pepper flakes.

    Add the roasted cauliflower to the pot and stir/toss until it’s covered with the olive oil mixture. Serve warm or at room temperature.

  109. 109.

    Barbara

    February 23, 2014 at 10:44 am

    @Matt McIrvin: Have you tried cooking the cauliflower and broccoli together? Everyone can fish out what they like.

  110. 110.

    Barbara

    February 23, 2014 at 10:45 am

    @Matt McIrvin: Have you tried cooking the cauliflower and broccoli together? Everyone can fish out what they like.

  111. 111.

    StringOnAStick

    February 23, 2014 at 10:45 am

    We steam it to tender, then run it through the food processor with some thyme, salt, and a bit of butter. We both like it better than mashed potatoes, which we no longer eat because white potatoes are too big of starch/blood glucose hit. This is an easy and quick way to get more veggies in your diet, and to swap out a big starch source.

  112. 112.

    Halcyan

    February 23, 2014 at 11:00 am

    In soup is good. For soup, I break the head into tiny trees and saute until they start to soften, then mix with the curry powders, cook that until aromatic, pour in coconut milk, and then chicken broth. Yum.

    My favorite lately is to broil it. I do a mixture of cauliflower, broccoli and carrots, cut into pieces, toss with a good oil (I have been using avocado oil since costco started carrying it) and whatever spice you like – I am still partial to Lawrys. Place on a cookie sheet lined with foil, and broil right under the flame for 5 minutes. Putting onion in with the veggies is also wonderful. And also too, cored jalapenos.

  113. 113.

    gluon1

    February 23, 2014 at 12:50 pm

    @Barbara has the right of it, because anchovies can do wonders with cauliflower. One of my all-time favorite recipes, though I make it infrequently because I haven’t figured out a way to make it not a tremendous amount of work, and which might not fit in with Cole’s new aversion to pasta, is this delight, known as Heaven & Hell Cauliflower Pasta:
    http://www.amateurgourmet.com/2010/01/heaven_hell_cau.html

  114. 114.

    Cain

    February 23, 2014 at 3:32 pm

    Properly done Aloo Gobi is the best. Especially if it is dry, and the cauliflower is al dente with just a bite.. delicious.

  115. 115.

    Scout

    February 23, 2014 at 3:37 pm

    Pro-tip to make cauliflower a lot easier to work with:

    Chop or rip a head into a blender, excluding the central stem.
    Fill with water.
    Puree for about 5 seconds.
    Drain in colander.
    Put ‘riced’ cauliflower into a microwave bowl with a plate as a lid. Microwave for about 4 minutes.

    You have rice. Or you have the base for mashed/twice baked. Or whatever else your heart desires.

    Totally beats dinking around with a food processor.

  116. 116.

    J R in WV

    February 23, 2014 at 3:50 pm

    Well, another dying thread I can’t resist. I’m a long ways away from the cookbook, but from memory a great cauliflower casserole:

    Pour a beer into a bowl, let it go flat. I sometimes use some salt and the recommended spice/herbs to help the beer out-gas faster.

    Chop a head of cauliflower into little trees, slice them in half or quarters for frying until browned, Sprinkle with crushed caraway seeds, maybe a little fennel too. I add onion to brown and garlic right at the end, not in the cookbook.

    Toast some rye bread, then cut into little cubes.

    Pack the cauliflower and rye cubes into a large flat casserole dish previously greased with lots of soft butter, sprinkle with sharp cheddar all through the layers of rye and cauliflower, esp. on top

    Beat 6 eggs, add the beer and more caraway seeds. Pour the beer/egg mix over all, it should be about halfway up the dish and will puff as it bakes.

    Bake at 350-375 for 40 or so minutes, until it gets brown and crusty looking. Makes a main dish.

    Edit to fix, add: This is a Finnish dish in origin, altered by the hillbilly posting it. Sometimes I’ll add smoked hot paprika on top, it’s an easy recipe to experiment with, very forgiving.

  117. 117.

    GHayduke (formerly lojasmo)

    February 23, 2014 at 7:19 pm

    @Jim, Foolish Literalist:

    Anything would be an improvement.

  118. 118.

    Dave

    February 23, 2014 at 11:06 pm

    roasted with olive oil and garlic

  119. 119.

    JR

    February 24, 2014 at 2:22 am

    Pickle the stuff. It’s fantastic.

    Try http://www.saveur.com/article/Recipes/Pickled-Cauliflower

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