Thaw sprouts, gently squeeze out excess moisture, and make slaw—either creamy or vinegar based.

Anonymous wrote:"rice" the cauliflower in a food processor, and use it in soups like you would rice in soup.

I HATE cauliflower as a substitute for rice on its own, but it works well in stews and soups.

Me too.

You can put them in a microwave safe dish, steam for maybe 3 minutes or so, drain the excess water and season as usual.

Make cauliflower Parmesan
Make cauliflower gratin similar to potato gratin
Make cauliflower tikka masala instead of chicken tikka masala
Cauliflower tempura

"rice" the cauliflower in a food processor, and use it in soups like you would rice in soup.

I HATE cauliflower as a substitute for rice on its own, but it works well in stews and soups.

We love Puréed cauliflower - just steam or boil, add some salt, pepper and butter, and purée with your hand blender. Broccoli is great in here too, if you don’t get put off by the green colour!

You can also steam cauliflower, drain, mash up, and use like riced cauliflower in cauliflower crusts.

It also roasts pretty well, but depending on the brand, some throws off more water that you may need to drain off early on. I pop in the oven for a few minutes to thaw a little, then toss with some olive oil, salt pepper and spices to match whatever we’re eating. Frozen Brussels stouts roast up beautifully - toss with olive oil, salt, pepper, garlic, bacon.

OP, my family's favorite way to eat brussel sprouts is just to trim them, toss in olive oil, sea salt, and pepper, and then bake on a cookie sheet until they brown a little bit. Delicious!

Anonymous wrote:You can roast frozen vegetables the same as fresh.

Alternately, steam the cauliflower, drain/press it dry well, and “mash” it in a blender or food processor with cream, butter, salt and pepper. My family likes mashed cauliflower better than mashed potatoes now and I always use frozen cauliflower.

I thought we were the only ones who did that - my kids LOVE cauliflower "mashed potatoes" but any time I've mentioned it to my friends, they react with disgust. We use steamed fresh cauliflower though.

Butter butter butter and more butter.

OP here. These are great ideas - thanks!!!

Cauliflower soup. You can either make a creamy version with potatoes and cream or milk, and top with bacon and cheese, or an Indian version if you have the spices at home.

Roast the Brussels sprouts and pan cook the cauliflower with onions and spices. Mix them with rice or farro or whatever grain you like.

Saute the brussels and then add them to any vegetables for soup, and then puree. They add good "body," but counteract bitterness with sauteed onions and garlic. Add lots of black pepper, a pinch of nutmeg, whatever.

You can roast frozen vegetables the same as fresh.

Alternately, steam the cauliflower, drain/press it dry well, and “mash” it in a blender or food processor with cream, butter, salt and pepper. My family likes mashed cauliflower better than mashed potatoes now and I always use frozen cauliflower.

Pre-plague, I never cooked with frozen vegetables (except peas). So I'm not quite sure what to do here.

How would you guys prepare these? I'm just looking for something edible that is not a soggy mess. We are well stocked and have plenty of spices etc. so don't hold back with recipe ideas.

Maybe I could mash the cauliflower in with some potatoes and cumin seeds etc and make fritters? But what about the frozen brussels spouts?