Ottolenghi's slow roasted cauliflower with green tahini sauce. Chef's kiss.

https://tolhurstorganic.ooooby.org/recipes/roasted-whole-cauliflower-with-green-tahini-sauce

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:How is cauliflower a good main dish? I hope you have some vegetarian proteins, too.

What else do you hope for?

Protein. Beans, tofu, tempeh…

K but not as part of my cauliflower steak please & thank you.

Of course. The point is don’t view cauliflower by itself as a main dish. It’s a side.

One thing I have learned from cooking for my vegan friends, is that it helps to disconnect the idea of main dish from the idea of protein.

So the cauliflower might be the star on the plate, but it might be served with a sprinkle of pistachios, and a salad with tofu croutons, and a side of quinoa, and some beans in the soup that was the first course. There's a decent amount of protein in the meal as a whole, even though the entree didn't have any.

These are excellent:
https://smittenkitchen.com/2020/10/simple-cauliflower-tacos/

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:How is cauliflower a good main dish? I hope you have some vegetarian proteins, too.

What else do you hope for?

Protein. Beans, tofu, tempeh…

K but not as part of my cauliflower steak please & thank you.

Of course. The point is don’t view cauliflower by itself as a main dish. It’s a side.

I've had it as a main several times at restaurants and it's always been delish. I wish I'd paid more attention to the ingredients.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:How is cauliflower a good main dish? I hope you have some vegetarian proteins, too.

What else do you hope for?

Protein. Beans, tofu, tempeh…

K but not as part of my cauliflower steak please & thank you.

Of course. The point is don’t view cauliflower by itself as a main dish. It’s a side.

I make kung pao cauliflower.

https://omnivorescookbook.com/kung-pao-cauliflower/

These don’t seem to be what restaurants are serving as mains.

Aloo gobi.

Bon Appetit has a recipe for salt and pepper cauliflower that's pretty good.

Flour, sauté, then serve with any sauce you would normally serve with chicken: Marsala, piccata, francaise, Buffalo

Roasted with garlic/evoo/salt/pepper, served with either chimichurri or a tahini-lemon dressing like this https://cooking.nytimes.com/recipes/1012834-roasted-cauliflower-with-tahini-parsley-sauce

Roast it with olive oil in the oven and serve on a bed of yogurt topped with harissa and red chili oil

This recipe is called Keto Zuppa Toscana. I have never had the non-keto version to compare, but this is delicious. https://www.the-girl-who-ate-everything.com/keto-zuppa-toscana/?fbclid=IwAR2Icdu8lr6qtU5RzUYnt3Bc81DCLnF_T_eWXcXkR18poiNJupjwO9_6nyU

I love a cauliflower gratin with Mornay sauce. Here is a good recipe. I don't add the bacon.
https://www.pardonyourfrench.com/cauliflower-gratin-gratin-de-choufleur/

I roast cauliflower florets by drizzling oil oil and seasoning with salt, pepper, paprika and garlic powder. Very yummy. 425 degrees for approx. 20-25 minutes.

Anonymous wrote:

Anonymous wrote:I flour and saute and add a Korean gochujang -sesame garlic sauce, so its similar to Korean fried chicken. Serve with rice.

I know but do you have any bottled go-to sesame garlic or similar sauces?

You seem nice. I make it from scratch with stuff in my pantry, but any bottled teriyaki sauce with extra Karosyrup or honey to make it extra sticky would work.