Cauliflower Thread

Cauliflower is an awesome vegetable and can shine on its own or support bolder flavors in a dish. It provides great texture contrast with other vegetables. It is both delicate and sturdy. It is gorgeous to look at. In this thread we show some God damned respect to the noble cauliflower

Gobi Manchurian? fuck yes

never really cared for cauliflower tbh.

Cauliflower cheese is incredible.

Also very good roasted with some haldi and nigella and then processed until the texture of couscous.

cauliflower in indian cuisine is great
i make a pasta dish with it that's not too shabby

never could eat it as a child, i think my parents would always put this gross sauce on it

Cauliflower is excellent baked, in a gratin, and most espeically in soups or cream soups. It also pickles nicely.

love to eat it, hate chopping it into florets cuz the little bits get everywhere.

found out awhile ago you can mash cauliflower; i make a little bowl sometimes & just eat it with salt & pepper, it's really good & just innately cute, a lil bowl of cauliflower, so innocent, such a tidy & successful snack.

branched out into some of the colourful variations, but my fav thing about them really is just the coco-pops thing, the way they turn the water purple. cauliflower is on me & my dad's list of top five underrated vegetables: it's classic.

malai kofta are the rich multi-veg kofta you usually see in Indian restaurants but your everyday kofta is grated cauliflower + gram flour with a little salt and garam masala iirc which you then deep fry (or bake if you gotta but I myself must deep fry) and serve in a sauce and that...that is some good use of a cauliflower right there

ShariVari otm about roasting cauliflower - I could eat roasted cauliflower several times a week if there weren't so many other great ways to prepare it. Also it kind of looks like little ivory brains

cauliflower on its own? Crazy talk. Get the cheese sauce on and it's classic thi

stopping by to say DEATH TO ALBINO BROCCOLI YUK

as you were

that being said if I did eat cauli I would eat romanesco all the time because FRACTAL CAULIFLOWER <3

http://3.bp.blogspot.com/_RAjde80QTd4/TCLkGOi6agI/AAAAAAAAADg/v_8njzDd3Dc/s1600/romanesco-cauliflower.jpg

It's actually pretty good paired with broccoli if you like the Brassica oleracea family, that is. Purported to be good against prostate cancer.

vg, i am mainly as i was except now my hand is raised up palm out in a pre-slap position.

It also doesn't have to be albine. There are green, yellow, and purple ones that I've eaten.

u don't care if it's green, yellow, purple?

yeah, get great yellow & purple varieties out in cali on the reg, also romanesco

estela perhaps we could arrange a pistols at dawn type of fap situation the next time I visit u in sunny qld

one of my fav vegetables

Wonderful stuff roasted, steamed, mashed, baked, and is great pickled.

were rachel weisz to offer me a quick wrestle in a bath of pickled cauliflower i would decline with breaking heart

Worried about James Bond?

pickled cauliflower is so good. breaded cauliflower? let us contemplate the majesty of the cauliflower pakora

cauliflower on its own? Crazy talk. Get the cheese sauce on and it's classic thi)

otm

were rachel weisz to offer me a quick wrestle in a bath of pickled cauliflower i would decline with breaking heart

not otm

nah i've hear he's all cgi

roasted with like, some kind of savory thing, like nuts or curry powder or something? idk I don't really go out of my way to prepare this tbh

are we still talking about mrs craig

would go out of my way to prepare

roasted with like, some kind of savory thing, like nuts or curry powder or something? idk I don't really go out of my way to prepare this tbh

cauliflower drizzled with olive oil and roasted with just salt and pepper is an A+ dish

cauliflower is really good in pakoras

estela perhaps we could arrange a pistols at dawn type of fap situation the next time I visit u in sunny qld

― set the controls for the heart of the sun (VegemiteGrrl), Friday, December 28, 2012 9:36 AM (1 hour ago) Bookmark Flag Post Permalink

don't you ever let a chance go by, vg, don't you ever let a chance go by ; )

i love cauliflower, there i said it.

a tale of two cities

as said by others elsewhere, it is the sympathy fuck of vegetables.

that said, preparation is everything. in curried dishes, or grilled or roasted, it does its very best not to suck.

I make cauliflower "rice" all the time cuz paleo

lately I have been very interested in the concept of cauliflower rice

xp lol! good? haven't done it yet myself

y'know, raw cauliflower is dry, brittle, and tastes like dirt. i mean, like actual dirt.

it makes sense that it is paleo, i imagine our ancestors roaming the land, turning over logs for grubs, and finding groves of wild cauliflower. "look," they must have said. "it is white, just like the grubs! a natural pairing."

Yes! Drizzle with a little olive oil roast in oven for 15 mins along with a couple garlic gloves. Pulse in processor a hand full at a time, then stir fry in the wok for a few minutes.

lmao xp

Just like the cavemens did

nice, totally gonna do it next time I make some stir fry

malai kofta are the rich multi-veg kofta you usually see in Indian restaurants but your everyday kofta is grated cauliflower + gram flour with a little salt and garam masala iirc which you then deep fry (or bake if you gotta but I myself must deep fry) and serve in a sauce and that...that is some good use of a cauliflower right there

― too many encores (underrated aerosmith bootlegs I have owned), Thursday, December 27, 2012 5:19 PM (2 hours ago) Bookmark Flag Post Permalink

oh man so gonna make some of this soon

it's funny because generally speaking I have no patience with subtle foods. I am a ten year old boy. I eat Sour Punch Straws. Nuance is for squares when it comes to food, generally, for me. But cauliflower? Oh that marvelous texture when it's softened just enough. The mild sweetness of the roasted cauliflower. The just-right toothsome feel in a sabji. Truly those who do not love this vegetable are sad individuals indeed

cauliflower is something I maybe go for at the supermarket when there isn't good broccoli

I never liked cauliflower, but this summer I made some roasted and sprinkled with Parmesan cheese and it was good! I still give it the side eye raw or steamed, but I'm willing to meet cauliflower halfway and try it prepared some other ways. I bet I would like pickled cauliflower.

pickled cauliflower is a frequent ingredient in spicy giardinera in my experience. also I've seen it as part of the bouquet of veggies (along with carrots and jalapenos) in pickled eggs at bars in my home town.

tbf, almost anything roasted and complemented with cheese is good

http://sphotos-a.xx.fbcdn.net/hphotos-snc7/580878_10151008716458681_1965317366_n.jpg

you bastards, i just made some bechamel for a cauli au gratin.

that certainly shows the appropriate spirit of respect afaics, gb

i like it roasted w/olive oil, salt & pepper, maybe a little stock. at work cafeteria the other day there was cauliflower roasted w/tahini, mmm

also like a mario batali recipe for ziti w/cauliflower - little garlic, lots of red onion and parmesan, some chili flakes and mint. awesome

Gobi Manchurian was the first dish I ever cooked for my friend, after a recommendation from our threadstarter. It was, I must say, a great success. The cauliflower makes for an estimable creamed soup, too.

Made cauliflower rice tonight to go with a good hot curry and daaamn! Not gonna buy as much rice anymore.

not enough recipes itt

break a 2 lb head of cauliflower into florets, then chop into 1/2 inch slices
combine with 2/4 lb chopped potatoes (yellow waxy ones)

soak in water for 1/2 hour, drain, dry on towel.

heat until smoking hot: 6 T oil

add
1 heaping tsp cumin seed
1/4 heaping tsp fenugreek
1 heaping tsp fennel
2-3 dried red peppers

let it sizzle for a few seconds, then add cauliflower & potato. sautee on med-hi for a few minutes.

add
1 level tsp turmeric
1 heaping tsp coriander
1 level tsp salt
1/8 heaping tsp black pepper

stir well, sautee briefly, add 1/4 cup water, cover, simmer on med-low until potatoes are done

serve hot with chutney and rice, the recipe recommends a tsp of garam masala stirred in right before serving but the one time I forgot, it was even better, so now I make it without.

my wife and I eat this at least once every two weeks for dinner and the next day's lunch.

credit: Madhur Jaffrey

dammit that is 3/4 lb potatoes!!

1 head of cauliflower
1 tsp garlic powder (or fresh garlic)
1 can white beans (greath northern, butter, cannellini)
2 tbsp Earth Balance or similar
smoked salt
pepper
soy milk (unsweetened)

Bring a pot of water with a steamer basket to the boil. Core your cauli, chop into florets and steam for about 20 mins, until tender. Rinse the beans well and drain. Add the cauli and beans to a food processor and blend till creamy, using milk as needed and to your preferred consistency. Blend in the margarine and season with salt and pepper.

(good sub for mashed potato)

Pre-heat oven to 425F.

1 head of cauliflower, cut into small florets/chunks
juice from 1 lemon
2 tbsp oil
2 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
2 tbsp fresh thyme
salt and pepper

Toss together well, till the cauli is coated. Spread out into a single layer on a heavy, foiled-lined cookie sheet and bake for about 30 mins, or until tender.

Bring to the boil, in a small pot

1.25 c of water
1 tsp fake chicken stock

Add

1 c pearl couscous

Bring back to the boil, covered, then reduce heat to a simmer and cook about 10 mins until all the liquid is absorbed.

Toss everything together

1 head of orange cauliflower

3 tbsp olive oil
1 small onion, thinly sliced into half moons
4 cloves of garlic, minced
1/2″ cube of ginger, peeled and minced
1 tsp cumin
1 tsp coriander
1/4 tsp cinnamon
juice of one lemon

smoked salt and black pepper to taste

Set a large pot of salted water to boil. Slice the cauli in half and remove the core. Add to the pot and cook about 10 minutes, until just tender. Drain, roughly chop, and set aside.

In a cast iron pan, heat the oil on medium. Add the onion, garlic, ginger, cumin, coriander, and cinnamon. Cook, stirring constantly, until the onions and garlic and just done (a couple of minutes). Add the lemon juice, deglaze the pan and turn of the heat. Add the cauli, toss to combine and then season with salt and pepper.

these are lovely recipes!!

Had some (non-orange) cauliflower handy so made the last of just1n3's recipes. It was really good!

that one's from mark bittman's website

break a 2 lb head of cauliflower into florets, then chop into 1/2 inch slices
combine with 2/4 lb chopped potatoes (yellow waxy ones)

soak in water for 1/2 hour, drain, dry on towel.

heat until smoking hot: 6 T oil

add
1 heaping tsp cumin seed
1/4 heaping tsp fenugreek
1 heaping tsp fennel
2-3 dried red peppers

let it sizzle for a few seconds, then add cauliflower & potato. sautee on med-hi for a few minutes.

add
1 level tsp turmeric
1 heaping tsp coriander
1 level tsp salt
1/8 heaping tsp black pepper

stir well, sautee briefly, add 1/4 cup water, cover, simmer on med-low until potatoes are done

serve hot with chutney and rice, the recipe recommends a tsp of garam masala stirred in right before serving but the one time I forgot, it was even better, so now I make it without.

my wife and I eat this at least once every two weeks for dinner and the next day's lunch.

credit: Madhur Jaffrey

― sleeve, Monday, January 7, 2013 8:59 PM (4 weeks ago) Bookmark Flag Post Permalink

dammit that is 3/4 lb potatoes!!

― sleeve

made this tonight, but with russets so it was a little mushy (which i kinda liked) - totally delicious! served it with rice and field roast sausage and some really good jalapeno jam

As I have both cauliflower and potatoes to work with I am thinking to cook this up over the weekend...

As a family we're fans of cauliflower. However, I'm not convinced that buying a whole cauliflower head and chopping off the florets is more efficient/economical/environmental than buying a pre-cut bag. At Trader Joe's, for example, I think the head is slightly less expensive than the bag, but of course both still come in plastic, and buying the head you're paying for a big hunk of cauliflower stem that a lot of people don't use, which mitigates the price-per-pound value, since many just chuck those parts out. And because it's heavier it's got a higher cost per food mile, too. I'm also not convinced that the resulting florets number considerably higher than those included in a bag of pre-cut florets. Now, I'm not lazy. I have no problem chopping cauliflower (or broccoli!). But I'm not convinced buying a whole head of cauliflower conveys any real advantage, unless you plan to eat the whole thing.

Thoughts? My wife is intrigued/stubborn enough that we might just buy a bag of pre-cut and a whole head then compare the final weights of the florets.

1 reasonable head gives about 4 cups of florets. I realize weight is better, but I did this 2 days ago.

Eyeballing it, the bag I have in the fridge right now looks to be about 3 cups. Its weight is 12oz/340g, maybe I'll buy a head of cauliflower today, chop it up and see what it gives me. The/a question is what percentage of the total weight of a head of cauliflower typically gets discarded, because that factors in to both its transportation cost and also its price per pound value.

that being said if I did eat cauli I would eat romanesco all the time because FRACTAL CAULIFLOWER <3

🖼

http://www.thofwelgelegen.nl/sites/default/files/styles/large/public/romanesco.jpg?itok=DcipzI5o

(this picture, as posted by VegemiteGrrl 7 years ago. that one had better colours though)

OK, I just bought a random, nothing special head of cauliflower. It weighs about 2lbs (!), or around 34oz, which is significantly heavier than the bag of pre-cut florets (again, I think about 12oz). The question is, setting aside that some people eat almost every part of it, how much of that cauliflower head gets chucked out? I think I'll be cooking with it tomorrow, so I'll be sure to weigh what's left after chopping.

And because it's heavier it's got a higher cost per food mile, too

xpost might this be balanced by the fact the pre-cut cauli has to travel to processing before it ships as opposed to the heads which may just go from farm to distributor?

no reason not to use cauli/broccoli stems but i guess a lot of people just chuck 'em

Yeah, and I assume the pre-cut is washed first, too. Maybe not the whole head? But of course I still have to wash it at home, so washing, plastic wrapping, etc - these are things you can't really avoid.

I tried to make cauliflower bread once and it tasted like hashbrowns. I should probably try to make some kind of riced cauliflower thing again.

We tried it as/instead of pizza dough, and it sucked.

momofuku fish sauce vin cauliflower is good

When I worked in the fruit & veg section of a supermarket a lot of customers would surreptitiously strip off the leaves and dump them before taking them to the checkout; some bolder people would even snap off the florets and leave the stem.

The funny thing is the cauliflower wasn’t even sold by weight, so they still paid the full price for the head - I guess they just really didn’t want it taking up space in their green bin?

A peruvian market I go to has the broccoll on their long stalks, but they are very nice about cutting it for me at the register if I ask. I usually will use some of the stalks in stirfry to give it a crunch )instead of celery.

A really big fruit/veg stand near my old apartment had a sink in the middle of it that you could use to wash your produce before putting it in a bag.

broccoli stems have an increasingly fibrous outer layer the further down you go from the florets, but I just peel them down to the more succulent innards and use those, while discarding the fibrous peelings. for the really frugal, you can collect your less-edible vegetable peelings, simmer them and strain off a vegetable stock for use in soups.

momofuku fish sauce vin cauliflower is good

oh, i first saw this dressing recipe used with brussels and it's classic. will happily do that to a cauli.

josh ur braeking my haert

xp it is the best condiment because you can tune the component proportions so easily. Night+Market book does a version with fresh tomatoes and with fried garlic to take care of the rice krispies

OK, so chopping up the 34oz head at dinner, we were left with only around 16oz of useable cauliflower. A head of cauliflower costs about $2.79 at Trader Joe's (offering those give or take 16oz or so of usable florets), whereas a 12oz bag of pre cut florets costs about $2.49, so while there are a few other variables and intangibles to account for (convenience, time, comparison shopping for the lowest price, how much of the head/stalk you use, airspeed velocity of an unladen cauliflower, and so on), I'd say say you do get slightly more for you money when you buy a whole head, but savings are negligible.

Peel the stalk and use it - there’s no excuse for not eating it. When I get cauliflower or romesco, it’s usually because I have a massive craving for cauliflower cheese and the stalk ‘medallions’ have the same flavour as the florets.

same for broccoli of course - well worth peeling and eating the stalk (sorry for derail)

No, I agree, but I was trying to stay pretty simple and limit variables. I just wanted to stick to florets, since those are what are often sold separately, pre-cut.

Pictures and mentions here aside, I don't think I have ever seen or even heard of (did you mean) romanesco before!

That’s a romanesco on that photo alright! Apart from looking gorgeous (it truly is a cauli”flower”), it tastes fucking delicious. For some years now you can find it here (=Holland), but there isn’t any place that sells it on a regular basis, so it’s always a happy occasion when I do encounter it somewhere.

I had always assumed it was some kind of recent broccoli/cauli hybrid, but apparently it has a long (Italian) history (which checks out, because they were selling it on the market in Tuscany last year, and it was quite cheap too).