kimbaby
Executive Chef
ok, thanks for the opions on cauliflower, I usually just cook mine in butter,
or melt cheese over the cooked cauliflower...
mmmm love it...
or melt cheese over the cooked cauliflower...
mmmm love it...
kimbaby said:yeah I am very sure there has to be a veggie I do not like either, maybe garbonzo beans...
sizzles said:...But try steaming it for a quick few minutes, then put in an oven proof bowl, in another bowl, mix, cream, milk butter and gruyere cheese, pour on top of the cauliflower, sprinkle bread crumbs and put in the oven on very hot for 7 to 10 mins.Serve with whatever your hear desires. I like it with roast potatoes and roast chicken.
GB said:How about in a cheese fondue mud? Oh so good!
Andy M. said:Sizzles:
I noticed from the "Food You Wouldn't Put In Your Mouth" thread that you don't care for frogs legs or fried caterpillers. Try this:
"But try steaming it for a quick few minutes, then put in an oven proof bowl, in another bowl, mix, cream, milk butter and gruyere cheese, pour on top of the frogs legs and fried caterpillers, sprinkle bread crumbs and put in the oven on very hot for 7 to 10 mins.Serve with whatever your hear desires."
If you eat just 3 small pieces then we can switch over to chocolate fonduemudbug said:*creeping gingerly up to the fondue pot with her eeeny weeny piece of cauli grasped at the end of the trembling fondue fork*
OK, just this once. Got any Rotel?
mudbug said:mish you can have my beets too,
mudbug said:mish you can have my beets too, unless I'm makin' that Ozzie Chocolate Beetroot cake.
How could I forget about pickled cauliflower??? Oh so good!!!Constance said:Last time I made pickled beets, I added cauliflower florets, and they were delicious.
valnaples said:Have you heard of Cauliflower Popcorn? You basically remove core and tough stems and cut up the florets into appx. size of popcorn, then toss with 3 Tbsp. of olive oil and 2 teaspoons salt...roast in a 450 degree oven in shallow roasting pan for about 45-50 minutes, turning/stirring the pieces every 15 minutes. You want them good and browned, but not blackened, before taking out of the oven.
Constance said:Mish, I found some brocciflower at the market the other day. Since I was making a 7 layer salad to take to a wake, I bought it.
It's such a beautiful lime green, and looks great in the salad. I find the flavor exactly like cauliflower. Wish I could find some of the purple variety.
Grapemish said:When I see the purple, must give it a try - just to see what it tastes like.