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Old 06-24-2018, 07:54 PM   #21
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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!
My grandkids love cauli broccoli cheese bake, boil veges ,then put in a casserole dish with cheese sauce, sprinkle breadcrumbs, beautiful.

Or giggle as I said earlier aloo gobi, or even order it at an Indian restaurant.

We LOVE cauliflower.

Russ
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Old 06-25-2018, 11:22 PM   #22
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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?...
Roasted. Break into evenly sized florets, toss with olive oil and your seasoning of choice (just s&p works, too), and spread on a baking sheet. Alone, they'll take only about 20 minutes at 400. I put them into the oven with whatever else I'm making, so for me it's more like 30 minutes at 350 degrees. Be sure to stir them around once, maybe twice, while roasting.

Roasting makes all sorts of "inedible" (by some people's terms) veggies wonderful. My SIL swore she didn't like cooked carrots anywhere else but in soup or stew. I roasted whole carrots sprinkled with Aleppo pepper one time they were over for dinner, and she (and her hubby) absolutely loved them.
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Old 06-28-2018, 03:45 AM   #23
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Quote:
Originally Posted by JustJoel View Post
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!
If you haven't done it yet, try it raw. It's great cut into florets as part of a crudité (raw vegis) platter with dip. We use it coarsely chopped in salad. It tastes good and adds a nice crunch.
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Old 06-28-2018, 04:00 PM   #24
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If you haven't done it yet, try it raw. It's great cut into florets as part of a crudité (raw vegis) platter with dip. We use it coarsely chopped in salad. It tastes good and adds a nice crunch.
It is also great dipped raw into beer cheese fondue.
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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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