"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 01-21-2006, 07:25 PM   #51
Senior Cook
 
Join Date: Sep 2004
Posts: 154
Blanch it, shock it and dip it in your favorite dressing or vinaigrette.
__________________

__________________
bevkile is offline   Reply With Quote
Old 01-21-2006, 07:53 PM   #52
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Cover it with cheese, wrap it up, give it to a friend, and say "It's a cheese ball."
__________________

__________________
mish is offline   Reply With Quote
Old 01-21-2006, 09:42 PM   #53
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,341
Quote:
Originally Posted by sizzles
...Friends?! I do hope so Andy M.I would cook you a great meal without cauliflower to make up if you were in switzerland!

Friends! If I ever make it to Switzerland, I'll be sure to come by for dinner!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 07-28-2006, 08:36 PM   #54
Sous Chef
 
Corinne's Avatar
 
Join Date: Jul 2005
Location: Mystic, CT - transplanted from Lancaster, PA
Posts: 596
Send a message via AIM to Corinne
GBs - Clarification Please

I bought 2 heads of cauliflower yesterday. (Good sale on them.) I tried this recipe tonight, doubling the ingredients. Is the approximate time correct for reducing the liquid? (2 minutes) I've never been able to reduce anything that quickly. I wonder if it should have been 12 or 20 minutes! I reduced for a lot longer than 2 minutes before adding the remaining ingredients. It's sitting on the stove simmering right now. It's got a great flavor but it's still too soupy. I'm hoping to correct that by cooking it a little longer.

Thank you!


Quote:
Originally Posted by GB
I love cauliflower. I even like it just steamed with salt and pepper. I think pepper goes so with with it. For those that might not be crazy about cauliflower though try this recipe...

Smashed Cauliflower with Cheese

1 large head cauliflower, cut into florets
3 cups chicken stock
2 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Vermont Cheddar
1/4 cup grated Parmigiano Regiano
Coarse black pepper and salt
A generous grating nutmeg

Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.
__________________
I'm all about the food!
Corinne is offline   Reply With Quote
Old 07-28-2006, 08:48 PM   #55
Sous Chef
 
FryBoy's Avatar
 
Join Date: Jul 2006
Location: Hermosa Beach, California
Posts: 586
Send a message via Yahoo to FryBoy
I think that most people who hate cauliflower have never had it prepared properly. Of course, some have had it cooked right and still hate it, but I suspect they survive on bologna and Wonder Bread.

Anyway, try steaming it until it's just tender, then serve it with nothing but butter and salt and pepper. Overcooking makes it ugly!

Or, look for a recipe for the Indian classic, Aloo Gobhi (spicy cauliflower and potatoes).
__________________
FryBoy is offline   Reply With Quote
Old 07-28-2006, 09:58 PM   #56
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
I am with Andy on this one.

I will eat the stuff raw, it is OK, but cooked, sorry folks, just have never found a version that makes me happy.

I like cruciferous veggies, with one notable exception, and have been introduced to a number of variations on the dreaded cauliflower theme since one of us actually likes the stuff.

If served the cooked stuff at another's house will just take a tad, the littlest tad one can take without being rude, choke down a bit, push it about my plate a bit, and abandon the stuff to the garbage.

But hope springs eternal.

I wonder how the veggie would taste sliced thin, breaded like tempura, and fried.

Might try it. But them again I am an optimist.

I guess I am just cauliflower challanged.

But have been on this planet for quite a while, and I don't think the cauliflower is ever going to win.

Sorry and take care.

But keep on fighting the good fight Andy, you are not alone.
__________________
auntdot is offline   Reply With Quote
Old 07-28-2006, 10:57 PM   #57
Head Chef
 
MexicoKaren's Avatar
 
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
I was at the supermercado ("Mega") today and went to the deli section to get us something quick for lunch. I chose chiles rellenos, but I also saw cooked cauliflower in a sort of creamy looking sauce, separated into florets, with bits of julienned carrot and strips of chiles (probably poblano) in the sauce as well. Slices of white cheese on top - probably Chihuahua or Oaxaca cheese. Your equivalent would be mozzarella, jack or maybe provolone. Looked really good - wish I'd bought some. I will next time.
__________________
MexicoKaren is offline   Reply With Quote
Old 07-29-2006, 12:35 AM   #58
Sous Chef
 
SharonT's Avatar
 
Join Date: Jul 2006
Location: Memphis, TN
Posts: 519
Cauliflower! Love it. Like most vegetables, it's great roasted:
Roasted Cauliflower
1 head cauliflower; (about 6 cups)
3 tablespoons olive oil
2 cloves garlic; minced
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon dried basil; crushed
1/2 teaspoon dry mustard
1/4 teaspoon salt
Place cauliflower in 2-quart baking dish. In small bowl, combine olive
oil, minced garlic, curry powder, cumin, basil, mustard and salt. Drizzle
over cauliflower, tossing to coat. Bake in 450 oven about 30 minutes or
until lightly toasted, stirring gently after 15 minutes. Serve hot.

I also love it fried with a tempura batter.
__________________
Sharon
SharonT is offline   Reply With Quote
Old 07-29-2006, 08:17 AM   #59
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by Corinne
I bought 2 heads of cauliflower yesterday. (Good sale on them.) I tried this recipe tonight, doubling the ingredients. Is the approximate time correct for reducing the liquid? (2 minutes) I've never been able to reduce anything that quickly. I wonder if it should have been 12 or 20 minutes! I reduced for a lot longer than 2 minutes before adding the remaining ingredients. It's sitting on the stove simmering right now. It's got a great flavor but it's still too soupy. I'm hoping to correct that by cooking it a little longer.

Thank you!
Corrine, sorry I am getting back to you so late! Yes you are absolutely correct and sorry for not catching that typo. The original recipe I used did say two minutes, but like you found out that is way too short of a time. I meant to change that, but completely forgot. Forget about the time frame and just reduce it until it gets to the consistency you like. Sorry about that!!! I hope it turned out ok.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-29-2006, 10:38 AM   #60
Sous Chef
 
Corinne's Avatar
 
Join Date: Jul 2005
Location: Mystic, CT - transplanted from Lancaster, PA
Posts: 596
Send a message via AIM to Corinne
GB - it's OK, don't worry about it! I still needed to know the answer. I put the recipe in my recipe software & I want to correct that part for the next time! Also, others may want to try it, so now they have the correction - that's why I wrote to you in the forum instead of privately.
The flavor was wonderful & it was so easy - that's exactly what I was looking for last night. Thank you!
__________________

__________________
I'm all about the food!
Corinne is offline   Reply With Quote
Reply

Tags
None

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

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:58 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.