cauliflower recipes

I am making this thread to have at least one place to post recipes using cauliflower. I realized that they would start being buried in other threads making them hard to find.

So, here is what I had posted a few days ago but with changes that I made to simplify the preparation.


Crispy Parmesan Cauliflower Tots (the original came from Parade Magazine on Christmas Day)

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and brush with 1 tablespoon olive oil. Break up a small, fresh cauliflower head, cutting away the large stems and place in boiling water for about 5 minutes and drain well. (You don't want it to be too soft. It should still be firm but easily pierced with a knife.) Place in a large bowl and break the florets into very small pieces with your hands or a knife. If there is any water in the bowl, drain it out. Next, add 1/2 breadcrumbs (I used wheat bran), 1/4 cup grated Parmesan cheese, 1 large egg (if the head of cauliflower is large, use 2 eggs), 2 tablespoons of parsley or cilantro, and sprinkle garlic powder and pepper. Mix all this well with your hands until it's all coated. Scoop 1 tablespoon mounds of the mixture onto the baking sheet forming little "tots". Bake about 30 minutes, turning each tot over about halfway through. Makes about 16. Best served warm


I don't use breadcrumbs because they raise blood sugar very high, so I use pure wheat bran. This actually has more nutrients and fiber. I made this on New Year's Day and everyone in the family loved them! My batch made more than 2 dozen.

I've found Cauliflower Rice is a good substitute for regular rice, if you're trying to limit carbs. Some stores sell cauliflower rice, but it's also easy to just put regular cauliflower in a food processor until it looks like rice!

just a tip as we watch our carbs... I've found myself throwing cauliflower rice in dishes just to add some fill.

I made Cauliflower Soup last week and it was wonderful. There are 10 carbs per serving and a serving is one cup. I had this for my dinner so I had two cups plus a lovely green salad. Talk about yummy! Hope you all like this. The recipe came from Taste of Home.

Sherrine

Cauliflower Soup

TOTAL TIME: Prep/Total Time: 30 min.YIELD:8 servings

Ingredients
1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken or 1 vegetable bouillon cube(I used 2 teaspoons
of Better Than Bouillon chicken base)
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

Directions
1. In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
2. In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).

Thanks! The cauliflower in this almost tasted like potatoes. I know of recipes where they puree cauliflower and serve like mashed potatoes.

Here is one that sounds so good. I haven't tried it yet.



"Mock" Garlic Mashed Potatoes
Recipe courtesy of George Stella

"Mock" Garlic Mashed Potatoes
Total Time:
21 min
Prep:
15 min
Cook:
6 min
Yield:4 servings
Level:Easy
Ingredients

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Directions

Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh
rosemary for a whole new taste.

Chef: George Stella
Recipe courtesy of George Stella

Sherrine