"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Thread Tools Display Modes
Old 01-15-2009, 11:18 AM   #11
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I've been wanting to try roasted cauliflower...I'll have to put cauliflower on my grocery list.

Next time you have pickled beets, save the juice and put cauliflower florets in it, and let set in the fridge for a few days. The cauliflower tastes delicious, and turns a beautiful color of hot pink that really livens up a relish tray.

That cauliflower pie sounds delicious!

We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 01-15-2009, 12:09 PM   #12
Sous Chef
Join Date: Dec 2007
Location: Austin, TX.
Posts: 628
I like it with cream sauce and peas..

Steam the head in pot with a little water, drain when soft about 20 min.

add 1 cp frozen peas

pour over 1 cp cream sauce

peas will cook from the heat of the cauliflower and sauce.

Eric, Austin Tx.

giggler is offline   Reply With Quote
Old 01-15-2009, 12:19 PM   #13
Chef Extraordinaire
suziquzie's Avatar
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
Originally Posted by kitchenelf View Post
I almost forgot - I love simply roasting it in the oven. Drizzle olive oil and sprinkle with kosher salt. I like mine to get some nice color.
And garlic!!!

This is a gratin, sorry, but its YUMMY!!!

Cauliflower Cheddar Gratin with Horseradish Crumbs Recipe at Epicurious.com
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 01-15-2009, 12:26 PM   #14
Head Chef
Yakuta's Avatar
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
Here is a recipe with cauliflower that I had posted -> http://www.discusscooking.com/forums...iet-53006.html
Yakuta is offline   Reply With Quote
Old 01-15-2009, 01:34 PM   #15
Head Chef
DramaQueen's Avatar
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
No time to post the recipe right now but go to my blogsite ChewOnThis and scroll down. The french fried cauliflower is my all time favorite way to serve this veggie. I also love the cauliflower pasta sauce. I'll post that later when I come back. It's really a winner. (at least I think so)

Gotta go eat Chinese food now.
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Old 01-16-2009, 03:59 AM   #16
Assistant Cook
Join Date: Jan 2009
Location: Bristol, UK
Posts: 11
Thanks for all the ideas. I think I'll go for the mash cauliflower with cream, and I keep the other suggestions for later (except for the cauliflower in bbq sauce... I find it a bit too weird )
Nataliegon is offline   Reply With Quote
Old 01-16-2009, 05:30 AM   #17
Master Chef
expatgirl's Avatar
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
I absolutely detest cauliflower in its tastelessness and appearance (looks like brains to me-----sorry)......however, I learned to eat my words in a wonderful Indian restaurant in Cairo that battered and deep-fried it.....OMG it was soooooooo goooooooooood............of course it also changed the color and texture and the batter added spiciness and zip to it.........those are "brains" that I'll eat anyday
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 01-16-2009, 05:45 AM   #18
Head Chef
Zereh's Avatar
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,503
This one is addictive!!

Champagne Glazed Cauliflower

Serves 4

1 head cauliflower, about 2-3 pounds
2 tablespoons olive oil
2 cloves garlic, minced
1 shallot, minced
1 teaspoon sugar
¾ cup chicken broth or stock
1 cup Champagne
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
¼ teaspoon salt
½ teaspoon fresh black pepper
½ cup finely grated Gruyère

Preheat broiler.

Rinse cauliflower, drain and cut into quarters. Cut off and discard leaves and cores; separate quarters into florets.

Heat olive oil in a deep sauté pan over medium-high heat; add garlic and shallots. Sauté until soft and just beginning to be golden, but do not brown (about 3 minutes), stirring occasionally.

Add sugar and broth, stirring to dissolve sugar. Add Champagne and cauliflower. Cover and cook over medium-high heat until cauliflower is fork tender, about 5 minutes.

Once tender, uncover and remove cauliflower with a slotted spoon. Place in a baking dish. Season with tarragon, salt and pepper. Top with Gruyère and broil until golden and cheese is melted, about 7 minutes.

Meanwhile, continue to cook remaining Champagne liquid, uncovered over medium heat, until reduced by half to thicker glaze consistency, about 3 more minutes. Once golden, transfer cauliflower to a serving dish and serve immediately. Spoon the sauce over to glaze.

Zereh is offline   Reply With Quote
Old 01-16-2009, 07:22 AM   #19
Sous Chef
radhuni's Avatar
Join Date: Apr 2007
Location: Calcutta, India
Posts: 958
Indian cauliflower curry


* 1 cauliflower (cut into medium size)
* 2 potatoes (cut into medium size)
* 2 onions (chopped)
* 2 tomatoes (chopped)
* 1-tablespoon ginger paste
* 1-teaspoon cumin seeds
* 1-teaspoon turmeric powder
* 2-teaspoon cumin powder
* 2-teaspoon coriander powder
* Salt and sugar according to taste


1. First soak the cauliflower pieces into salt water for 15 min.
2. Then drain the water and wash properly.
3. Heat the oil in a pan & fry the cauliflower till light brown and keep aside.
4. Heat the oil in a pan and add cumin seeds for saute.
5. Then add onion & fry it till brown.
6. Then add potatoes & cooked it for a min.
7. Add pre-fried cauliflowers.
8. Add ginger paste and turmeric, cumin, coriander powder.
9. Add salt & sugar to taste and add tomato.
10. Cooked it for 10 min, when the gravy becomes thick turn off the gas.

Cauliflower curry is ready.
radhuni is offline   Reply With Quote
Old 01-16-2009, 08:59 AM   #20
Head Chef
MexicoKaren's Avatar
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Oh, I am loving all these cauliflower recipes. Radhuni, thanks for posting the curry recipe and I am definitely going to make jennyema's cauliflower pie. The only ingredient I'm lacking for the curry is ginger paste...could I substitute dried ginger? Macerated fresh ginger? They both sound delicious!

Saludos, Karen
MexicoKaren is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:30 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.