Market Basket Thursday

I have a head of cauliflower in the crisper in the refrigerator. My typical “go-to” dish is either roasted cauliflower (tastes like French fries) or cauliflower flan. However, this time I want to do something different. What do you suggest?

I don’t expect this will become a regular feature of my blog, but you never know. Also, captions are hard. I’m REALLY trying not to channel JMG. Hopefully he can forgive me. 🙂


  1. Hmmmm. Cauliflower, how do I love thee, let me count the ways…. I’ll have to get my friend Bernard’s recipe for creamed cauliflower. It’s so good. I can just sit there and eat the stuff raw, but there is also soup. I’m going to have to try roasting it. I also love it sauteed with red peppers which is a nice complimentary flavor.


  2. Eric —

    Roasted cauliflower: Break cauliflower florets into pieces. For the large leaves and core, you’ll want to chop them coarsely. Generous drizzle of extra-virgin olive oil. Add a pinch of kosher salt. Roast for 45 minutes to one hour in a 350-375 F oven. Every fifteen minutes or so, take the roasting pan out and give the cauliflower a stir or two.

    Easy. After you’ve had it once, you’ll wonder why you’ve never done it before.


    Tony —

    Creamed cauliflower. Never had it. Is it like creamed spinach? That could be interesting.


  3. Steam your cauliflower ‘al dente’ along with some green things like beans or whatever vegetables you have fresh. Chill the vegetables. Make a salad, mixed greens, your steamed and chilled vegetables, and a vinaigrette using neutral oil like sunflower and Chinese black vinegar, with a touch of soy and a drop of sesame oil. Toss the salad, and sprinkle with gomasio, which is toasted sesame seeds which have been crushed with sea salt.


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anna brones

writer + artist + activist

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