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. 🙂
You could steam it and do a cold sesame salad…
Or a soup!
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LOL, I could do a soup true. A veloute springs to mind.
Tell me about the cold sesame salad though.
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So what do you when roasting your cauliflower? Because a nice veggie that tastes like french fries would rock.
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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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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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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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