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As a market seller I am surprised to see so many vendors carrying cauliflower. Who eats it? Age, race, ethnic group, political party? How do they cook it? The only type I've been able to eat is curried cauliflower.
It is pretty popular among all ages and ethnic groups here. Preferred raw for vegetable trays with dip. A few folks like it cooked with a cheese sauce. Nevr tried curried.
Make cauliflower soup, cut it into floretts, make a chicken stock, chop onion and cook the cauliflower and onions, you can add diced potato's also to thicken the soup, puree it in a blender and add salt black ground pepper to taste, just before you serve, add some cream, delicious with warm crusty bread for lunch/starter, or cook whole cauliflower in a little salted water, but remove all the greenery, make a cheese sauce, and drain the cauliflower, in shallow dish pour over the cheese sause and pop into the oven till the cheese has a light brown skin on it, eat with fish, on its own or with chicken, beaf or lamb, this is one of the UK summer/winter veg, wonderfull with roast potatoes. or deepfry the floretts in a batter mix to have with the above. go give it a try before you pass any more judgements, Good Luck, WeeNel.
We just had it for dinner tonight--plain steamed with no butter or anything and my husband and son both said it was really a great vegetable and we should have it more often!! Who knew??
When I made it in the past, I always added a sauce, or parmesean cheese, or made it into soup or something, but 'just plain' seems like their favorite!
And my son said (get this!)-- "Men's Health" magazine has a lot of great recipes for Cauliflower in it!
Love it, raw or just plain steamed. My kids, too! We've also had good luck with a cumin-flavored "poppers" recipe for bite-sized bits. Very tasty indeed!
Karen, my favorite site for quick veggie storage directions doesn't have any info on cauliflower, but it has a good method for broccoli--wouldn't they be pretty similar? I haven't done either of these myself yet, but if you do, let me know how it goes!
Thanks for the link. I would think cauliflower is close enough to broccoli for that to work. I was surprised that broccoli is blanched for four minutes. I had always thought blanching was a minute or less. Learn something new every day.
Oh, thank you so much. Some years ago I tried blanching some vegetables for the freezer, and they did not turn out very well. This is our first year growing veggies and as such we didn't plant a lot -- try out time, you know. But next year we want to plant enough for eating fresh and for freezing for later. So, I'm delighted to have a site where I know the instructions will work. I have bookmarked it for future reference.
last night i just ate the frozen cauliflower in cheese sauce. green giant.
I thought everyone ate cauliflower.
it's probably one of those vegetables that you can freeze without getting all mushy,
the best way cooked is steamed and then butter, cheese etc.
Cauliflower lover here! Steamed,raw.soup-no such thing as a bad way to fix it! LOL
glendalekid,one of the most important things to remember when freezing veggies is to "quick chill" the veggies, after blanching. They go straight from boiling to being plunged into a tub filled with lots of ice and water.
The object is to IMMEDIATELY stop the cooking process. Just plain cold tap water won't work, as the blanched items will keep cooking inside.
