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. 🙂
 

6 thoughts

  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.

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  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.

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    Tony —

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

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  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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