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Old 06-23-2018, 10:48 PM   #11
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Originally Posted by Rascal View Post
Other Americans I know don't eat Indian, perhaps some here do, I eat and make it all the time, what you describe is dipped in spicy chick pea batter. I love it too. Especially onion rings and cauliflower. Yummy. Indian as you know is huge in the uk and here in na as well. I'm cooking Indian for my family next week. Onion bhajees Samosas chicken curry and vegetable curry, maybe aloo,gobI as well.

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What you get in most Indian restaurants in the UK and therefore in recipe books aimed at us Brits, is a long way from Indian food as you would get it in Indian households.
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Old 06-23-2018, 11:10 PM   #12
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If you like to make Indian food, follow The Curry Guy on YouTube. His recipes look pretty authentic and very delicious. Dan Toombs is his name; he’s got a couple of books out, too. (And no, he’s not paying me! )

The Curry Guy
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Old 06-24-2018, 07:20 AM   #13
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We're having a whole roasted head with an almond tarator sometime this week. I'm making the chickpeas from scratch though as Craig can't stand canned chickpeas.



https://tenplay.com.au/channel-ten/m...almond-tarator
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Old 06-24-2018, 10:42 AM   #14
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If You Please?

What recipe or preparation would y’all suggest for a person who was traumatized by poorly cooked cauliflower at an early age and has refused to cook it, eat it, or even have it in the house since then? Given its prevalence in today’s culinary scene, I think it’s time for me to give it a second chance!

Many thanks!
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Old 06-24-2018, 10:53 AM   #15
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Breaded and fried cauliflower

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Old 06-24-2018, 11:11 AM   #16
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I make a meatloaf that I mold over a lightly steamed whole head of cauliflower. I call it meatloaf surprise. The cauliflower takes on a nice meatloaf flavor. I slice it into wedges to serve.
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Old 06-24-2018, 12:06 PM   #17
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We LOVE this.


https://www.foodnetwork.com/recipes/...gliata-3185342
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Old 06-24-2018, 12:38 PM   #18
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If you like Indian food, try this one on for size:

https://www.veganricha.com/2013/06/g...uliflower.html

I've made this about 1/2 dozen times and constantly comes out good.
Serve with Basmati rice and naan.

I've made little to no changes to the ingredients themselves other than eliminating the chili. My wife hates spicy food, but i put a sliver of a regular red pepper just to give it a hint of pepper flavor)

Only suggestion I have , is when pouring the sauce over the cauliflower ( before baking it), try to ' work the sauce in' so it gets to the center of the cauliflower. What I do now, is turn it upside down, add some sauce that way, so it trickles into the center, then turn it over and cover the top. What Ive also done, is instead of baking it as a whole head, i break it up into bite sized pieces, place it in one layer in a ceramic baking dish, and cover them with the sauce, this way the sauce is more evenly distributed.

The consistency is relatively soft. when served as a head, the knife just slides right through it, almost as if you are cutting a piece of pie.
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Old 06-24-2018, 01:41 PM   #19
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That does look good Larry.
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Old 06-24-2018, 01:56 PM   #20
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Originally Posted by medtran49 View Post
That does look good Larry.
it really was, and the fact that I made it multiple times with the same results kinda helps too . I hate when you make something that taste different each time you make it.

One last thing I forgot to mention ( not sure if it states it in the recipe), is to let it sit a bite before Eating. To me, it tastes better somewhere between warm and hot, not right out of the oven hot. Also, like many things, taste even better the next morning for breakfast right out of the fridge Has that extra time for the cauliflower to absorb the flavor.
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cauliflower, recipe, rice

Cauliflower rice/couscous This is really more of a technique than a recipe. We had bought a head of cauliflower but only needed a small part of it and I needed something to go with dinner so I googled and came up with the following that used what we had in the house. This can be adapted to use whatever other vegetables and spices that would fit your flavor profile. This was the first time I had ever used cauliflower this way and we really liked it, better even than real couscous. Craig thought it was couscous at first. Head of cauliflower, broken down into florets 1/2 of a large red bell pepper, 1/4 inch dice 1/3 of a large green zucchini, 1/4 inch dice 2 large scallions, thinly sliced 1/8 cup dried currants, plumped in hot water 1/4 tsp turmeric 1/2 tsp ras el hanout Salt and pepper Vegetable or chicken broth or water Olive oil For couscous, place florets into a food processor and pulse until finely chopped. For rice, grate on a box grater, or try using the grating blade on a food processor (I'm guessing on this as haven't tried it yet). Using a skillet large enough to easily hold everything, heat over medium to just under medium heat, drizzle in some olive oil, then sautee the red bell (harder veges) until just starting to soften, then stir in zucchini (softer veges) and cook for a minute or so. Stir in the spices and sautee for a minute or so until they start to bloom. Add the cauliflower, salt and pepper to taste, and sautee for a couple of minutes. At this point, it looked really dry to me so I added about 1/4 to 1/3 cup of water and another good drizzle of olive oil. Stir. Cook cauliflower for a total of 5-9 minutes, shorter times for finer grates, longer for coarse. Stir in the scallions and drained currants during the last minute or 2 of cooking. 3 stars 1 reviews
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