What can I do with a head of cauliflower?

[Anonymous]

I am very intimidated by the one I bought. I looked up some recipes, but would like some first hand feedback.

[Anonymous]

Cut it apart like broccoli - cut each floret with a little stem still intact. I like to roast it in a large pan with olive oil, salt & pepper. Also good with chili powder added. Roast at around 400 for about 20-25 minutes. Delicious.

[Anonymous]

Saute with some onions and potatoes. YUM.

Look up "aloo gobi" recipes. Aloo = potato, gobi = cauliflower.

[Anonymous]

Mash it up and it's just like mashed potatoes.

http://www.foodnetwork.com/recipes/mock-garlic-mashed-potatoes-recipe.html

[Anonymous]

We normally put it in the food processor and "rice" it and use it just like you would rice. Yum!

[Anonymous]

Roast it, like PP at 14:00. I must admit that when I do this I hoard it, and try to serve myself more than I serve my husband and son. They usually catch me and steal some back off my plate. And it is good for lunch the next day. I cut it up, toss with olive oil on a baking sheet, and bake at 400 degrees for maybe 15 minutes, then toss with salt. Try it, and I bet you will love it.

[Anonymous]

Pasta with cauliflower, although I recommend roasting it over boiling:

http://markbittman.com/the-minimalist-pasta-with-cauliflower/

[Anonymous]

Anonymous wrote:Cut it apart like broccoli - cut each floret with a little stem still intact. I like to roast it in a large pan with olive oil, salt & pepper. Also good with chili powder added. Roast at around 400 for about 20-25 minutes. Delicious.

YES> Except add garlic to the pan. A lot of it.
Also, when it's done roasting, sprinkle liberally with parm cheese and let that brown a tiny bit on top. Wow.

[Anonymous]

First, the people who wrote the recipes had a lot more first-hand knowledge than most of us who will respond here.

But if you want really simple: We generally just cut it up and steam it. Maybe sprinkle with salt, but not necessary. Take around 5 minutes, but just take out a piece with a fork, let it cool for 20 seconds, and take a bite to see if it's done enough for you.

Slightly more complicated and time consuming: Roast. Cut up, put in a bowl, sprinkle with salt, drizzle a few tablespoons of olive oil and stir to coat it with oil, then roast in the oven at 400 or 450 for about 20 minutes. Check occasionally; when it starts to get slightly brown, take out. You can drizzle with balsamic vinegar if you want.

[Anonymous]

Ingredients

1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese

Method

1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.


Read more: http://www.simplyrecipes.com/recipes/roasted_cauliflower/#ixzz3FlacUEug

[Anonymous]

My kids *adore* roasted cauliflower.

Two favorites are roasting w/ grated Parm & also roasting then topping with a garlic/caper marinade/dressing.

[Anonymous]

I loooove roasted cauliflower, just as PPs have suggested.

One head will go fast.

[Anonymous]

Ok, I'm going out on a limb and claiming I make "the best" roasted cauliflower. I've spent 10 years perfecting my technique.

Oven should be 450, no more no less. Break the cauliflower apart into florets, toss with olive oil, salt, pepper and Parmesan cheese. Spread in single layer on cookie sheet. Put in oven and do not touch it for 15 minutes. Then you can stir it around and continue baking for another 10 minutes.

The burnt parts will be the most delicious.

Trust me on this.

[Anonymous]

I tried roasting florets in foil on a grill. With some butter and seasoning. Came out perfect. It was cooked a bit unevenly, but that made it even better. Nicely browned florets mixed in with some that were still a bit crunchy.

[Anonymous]

Wash it, cut it up, toss it with olive oil, kosher salt and pepper. And roast it at 400 until it's tender and starts to carmelize.