SunnyB so many people spent so much time adding to this thread that it would be a real shame if it just got lost in the ether. It was just that when I made my cauliflower mash last night, which I do most nights, it turned out better than usual so I thought I would share the tip!
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I sometime part boil the cauli, then drain and finish cooking in the oven, so that it isn’t too watery.
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SunnyB I always steam my vegetables and it’s sometimes difficult to not over cook. If the cauliflower is really fresh it seems to hold less water. Bit of trial and error really. Now I have started cooking twice as much as I need and reheating one half the next night and that’s really nice especially when I mix in any other left over vegetables!
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Oh my goodness. I think cauliflower is my new best friend…
Had it roasted with a tiny bit of butter smeared on beforehand, and salt and pepper – it was a-m-a-z-i-n-g!! I could have eaten a whole plateful.
Also this week I’ve made soup with cauliflower, leek, bit of garlic, chicken stock, salt and pepper then a little bit of blue cheese at the end. That has been delicious and maybe Christmas dinner worthy as a starter.
I love my new best friend. -
Nelliecat, this IS an amazing vegetable..so versatile! Who knew? On Verano’s “soup thread” she’s
put up an outstanding cauliflower and roasted red pepper version. Have a look…I highly recommend
it! Have fun 🙂 -
So glad you have ‘discovered ‘ cauliflower Nelliecat. It’s a wonderful vegetable. If you have a look at the soups recipe thread there’s a recipe for roasted red pepper and cauliflower soup that really is lovely. Keep on enjoying cauliflower !
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Posts crossed, V.! My thoughts exactly 🙂
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Great minds Allie!!
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I thought I’d post this for those interested (and who can get bbciplayer) . It’s Marcus Waring showing how he cooks a cauliflower steak. It’s at approx. 17.20 mins in.
https://www.bbc.co.uk/iplayer/episode/b0brjbrt/ad/masterchef-the-professionals-series-11-episode-1
He also makes a nut butter which looks good but he uses cashew nuts which are way too high in carbs for me – and probably cals atm.Not a cauli recipe, but on another episode he shows how to make a chimichurri sauce as an accompaniment to a steak
https://www.bbc.co.uk/iplayer/episode/b0brjfj5/ad/masterchef-the-professionals-series-11-episode-2 – again about 17 mins 30 in. -
I just had to add to this thread. I’ve been making cauliflower mash in all it’s forms for a few years now. Tonight my mash was magnificent!!
So I steamed my cauliflower for around 15 minutes and thought I would try it in a potato ricer ….. well surprise. It was too hard to be ‘riced’ but so much water was pressed out if it. So I then put it into a bowl with salt, pepper, horseradish and a little butter and whizzed with a hand blender. I would defy anyone to tell the difference between my mash and mashed potato …. it was really wonderful! An idea for the festivities maybe? -
I am definitely pinching your idea Verano !! Will try your cauli mash this weekend ! Thank you !
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Wendy I’m convinced the secret is to not overcook and then get rid of as much water as you can before mashing. That is the secret of ‘perfect ‘ cauliflower mash !
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Thanks V ! I will keep you posted !!
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While responding to someone interested in ideas for cauliflower on another thread, I mentioned this one, so decided to drag it to the top of the pile again for quick reference. I also did a quick web search for other cauli ideas and found this one that I thought I’d give a try https://www.dietdoctor.com/low-carb/recipes/cauliflower
Does anyone else have any thing new to offer? -
I have a problem with cauliflower. I made a small cauli based pizza for lunch on Saturday and my bottom exploded with wind (sorry about that) hubby threatened to kick me out of bed. Sunday we had a beef stew and hubby decided to join me with cauli mash – we hadn’t put cauli down to the stink – 2 hours later we were both trumpeting and stinking the house out. At least he cant kick just me out of bed now. Any solutions as I love cauli.
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Active charcoal capsules might help, they are quite effective at absorbing gases!
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Thanks Sunny, I dont want to give up cauli
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THT
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Thanks Verano!
I’ve discovered cauliflower as well. I remember hating it as a child, overcooked with nutmeg. YUK! Now I talk about it like it is, indeed, my new BFF. Mash, grilled, stir-fried, as rice, raw, even boiled (for the right amount of time) its all good. I’ll have a browse trough here tomorrow. They are local, fresh and crispy this time of year!! -
To the top.
Some wonderful cauliflower recipes.
Enjoy!!! -
we can also make cauliflower smothered which is delicious in taste.
full recipe you can get: https://theopenmagazines.com/recipe/keto-smothered-cauliflower/ -
Just adding to the thread…… I just made cauliflower in the air fryer…..medium sized florets, seasoned it, popped a teaspoon of red pesto in and mixed it up. 10mins in the air fryer and it was done! Amazing!!
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Windy that sounds lovely. I have an old tefal actifry which I don’t think works in the same wag as the modern ones but I will give it a try.
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I know this is a really old thread but ….. tonight I added Greek yogurt to my cauliflower purée and it was really beautiful.
I apologise if this has already been mentioned I’ve not read through the previous posts! -
Crème fraiche is brilliant in mashes as well. I do remember trying it in Cauli mash last time round the WOE.
Thanks for bumping this post up, some great ideas in here.
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Hello again! Thanks for bringing this to the top again. I guess now that winters on its way we should take another look at this thread and the ‘soup’ thread too.
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wow, I hadn’t seen this thread!
Going to explore…and use cauliflower more! I hated it as a child….always too many insects still in it when served up, over-boiled and (frankly) disgusting!!!! (Sorry Mum!)
Will definitely try Verano’s potato ricer followed by hand blender, but I will use a little wholegrain mustard rather than horseradish!
Thanks for refreshing this topic! .xx
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Coincidentally we are having a recipe from the 8 week BSD recipe book by Clare Bailey. Although it is called Pancetta, Brocolli and Tomato Gratin, it is 50/50 cauliflower and brocolli and I have made it using just cauli if no brocolli available. I think I should be allowed to give the recipe here:
Serves 4 – 340 cals – 10g carbs.
1 head each of cauli and brocoll – cut into florets and steamed until tender but still crisp
100g pancetta or lardons – fried until crispy
100g cream cheese, 50g hard cheese (Cheddar or similar), 1 tsp mustard, 100g sour cream or creme fraiche, 2 chopped spring onions (optional) half tsp cayenne papper – all mixed together
Place brocolli and cauli in a shallow oven proof dish and spread the cheese, cream mixture over (mix together a bit). Top with 2 large sliced tomatoes and sprinkle with pumpkin seeds. Recipe calls for parmesan cheese on top but I find this cheese overload so hold back a bit of the cheddar. Also cuts the calories to 300
Bake at 180C for 20 mins or until the top is bubbling.Enjoy
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Pootle that’s the beauty of cauliflower…. horseradish, mustard, garlic, yogurt, crème fraiche whatever you fancy! Also I sometimes mix cauliflower with broccoli to make mash which tastes different yet again.
S-g sounds like a lovely recipe but I would probably leave out the meat and use it as an accompaniment to a piece of salmon or seabass.
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Here is a recipe I just found on the web…plan to make this Thanksgiving for vegetarian guest. Comments on the site are raving about it. Anxious to try it and see.
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Roasted Whole Cauliflower with Feta
Milk StreetThis is our adaptation of a recipe from Diane Kochilas’ book “My Greek Table.” A mixture of olive oil, mustard, balsamic vinegar, honey and garlic is slathered onto a head of cauliflower before roasting. The cauliflower then gets a finishing swipe of mustard and a coating of feta and parsley before roasting for a few minutes more to soften the feta. The cauliflower is simply cut into wedges for serving.
4 Servings
Don’t forget to line the baking sheet with foil or kitchen parchment. This will help prevent any drips of the oil-mustard mixture from scorching and smoking during roasting. Also, don’t worry if the cauliflower browns very deeply—chars, even—in the oven. This caramelization adds sweet, nutty flavor to the dish.
INGREDIENTS
½ cup extra-virgin olive oil
4 tablespoons Dijon mustard, divided
1 tablespoon balsamic vinegar
2 teaspoons keto honey
2 medium garlic cloves, finely grated
Kosher salt and ground black pepper
2 pound head cauliflower, trimmed
2 ounces feta cheese, crumbled (½ cup)
¼ cup finely chopped fresh flat-leaf parsley
Lemon wedges, to serveDIRECTIONS
Heat the oven to 450°F with a rack in the middle position.
Line a rimmed baking sheet with foil or kitchen parchment.
In a small bowl, whisk until creamy the oil, 2½ tablespoons of mustard, the vinegar, honey, garlic, ½ teaspoon salt and ¼ teaspoon pepper.
Measure ¼ cup of the mixture into a small bowl and set aside.
Place the cauliflower on the prepared baking sheet and brush the surface with the remaining oil-mustard mixture.
Roast until deeply browned and a skewer inserted all the way through the head and into the core meets just a little resistance, 40 to 55 minutes.
While the cauliflower roasts, in a small bowl, toss together the feta and parsley.
When the cauliflower is ready, remove the baking sheet from the oven and let cool 10 minutes to make stuffing the feta into it easier.
Brush the remaining 1½ tablespoons mustard over the surface, then stuff the feta-parsley mixture into the gaps between the florets. Rub any leftover bits over the surface area. Can make ahead to this point and let sit at room temp until ready for final warming to melt the feta mixture.
Return to the oven and continue to roast until the feta begins to melt, 5 to 8 minutes (longer if cauliflower is at room temp).
Using a wide metal spatula, transfer the cauliflower to a cutting board, then cut the head into 4-5 wedges.
Serve with lemon wedges and the reserved oil-mustard mixture.
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This sounds amazing LTC. You always manage to find the best recipes! Good to see you back.
I’m going to give this a try this week as I have some cauliflower that needs using up.