Just made this cauliflower pizza yesterday and it was easy and very good. Even the kids loved it. I made it vegetarian with seitan instead of turkey.

https://www.weightwatchers.com/us/recipe/deep-dish-cauliflower-crust-pizza/5da725a31635d301b16b0737

Anonymous wrote:

Anonymous wrote:I cut off in florettes, toss lightly in milk and flour, bake for 20 min, take out and toss in buffalo sauce (not hot sauce), then bake again for 20-25 min. So good.

What brand buffalo sauce?

Dude! Frank's there is no other.

Anonymous wrote:I cut off in florettes, toss lightly in milk and flour, bake for 20 min, take out and toss in buffalo sauce (not hot sauce), then bake again for 20-25 min. So good.

What brand buffalo sauce?

Anonymous wrote:The nYT just had an article about a sicilian pasta dish with bread crumbs and cauliflower that was supposed to be the best thing ever.

I have been making a version of this and before it I hated cauliflower.

Roast florets with s/p
Heat olive oil and cook a bunch of garlic and capers and breadcrumbs in it til golden. When done, pour over the cauliflower.
In the same saucepan, put some chicken broth and anchovies/paste and bring to a boil. Add white wine vinegar and golden raisins- cook til almost all the liquid is gone.
Toss everything with flat leaf parsley.

I don’t know why it’s so delicious but if I’m not careful I will eat an entire head of cauliflower (And then pay for it!).

Just buy the cauliflower gnocchi from trader joes, add pesto and prosciutto and OMG

Cauliflower and leek soup. Add cream if you want to go completely decadent, but it's great even without.

Anonymous wrote:

Anonymous wrote:Just made cauliflower parm and it was amazing. Bread cauliflower florets in Italian breadcrumbs or panko, bake at 425 for 30 minutes (flipping once), put in a baking dish with your marinara of choice plus some shredded mozzarella and Parmesan, and bake at 400 for another 15 minutes. I ate it alone, but it would be great over pasta too. This also works with plain roasted cauliflower if you want to skip the breading, but I’m glad I didn’t.

I mean this sounds delicious. But, kind of defeats the purpose of eating a healthy veggie with all that cheese and bread crumbs added? Plus, cooked for 45 minutes? Aren't they totally soggy and overcooked? At that point you can just fry them in oil.

DP. Sigh. I'll speak for the first poster. The nutritional value of a "healthy veggie" doesn't go away just because it is accompanied by a nice protein and some carbs. You have problems PP. Healthy doesn't mean food can't be delicious, too.

A whole head of steamed cauliflower served in a bowl with a beautiful Velveeta cheese sauce on top, sprinkled prettily with paprika. My mom used to make this all the time when we were kids. It was and still is my favorite way to eat cauliflower. Yum!

Anonymous wrote:Just made cauliflower parm and it was amazing. Bread cauliflower florets in Italian breadcrumbs or panko, bake at 425 for 30 minutes (flipping once), put in a baking dish with your marinara of choice plus some shredded mozzarella and Parmesan, and bake at 400 for another 15 minutes. I ate it alone, but it would be great over pasta too. This also works with plain roasted cauliflower if you want to skip the breading, but I’m glad I didn’t.

I mean this sounds delicious. But, kind of defeats the purpose of eating a healthy veggie with all that cheese and bread crumbs added? Plus, cooked for 45 minutes? Aren't they totally soggy and overcooked? At that point you can just fry them in oil.

Anonymous wrote:Spicy Oven Roasted Cauliflower. Every time I make this, someone requests the recipe. My kids inhale it. FYI, I set the oven at 400-425.

https://recipes.sparkpeople.com/recipe-detail.asp?recipe=141650

I'd like to try it. But which part is spicy? I make similar ones and they are nor spicy at all. Do you add some hot sauce at the end? Thanks!

Raw is the best. Also roasted, not for long, with salt and turmeric sprinkled on top.

Put cauliflower, diced shallots or onion, heavy cream, white pepper, salt and butter slices in a ceramic baker and cook until soft. While it’s cooking steam a bag of cauliflower rice and pat dry when done. When the cauliflower in the oven is done, stir in cauliflower rice. Add shredded cheddar cheese and stir to melt in the cheese, top with bacon chives fresh ground black pepper and more shredded cheese.

Anonymous wrote:

Anonymous wrote:Aloo gobi

Yes!

+1. I am Italian but Indian cauliflower or settle for the bland roasted stuff.

I am partial to cauliflower curry with a bit of tomato but not sure the recipe is online.

Just made cauliflower parm and it was amazing. Bread cauliflower florets in Italian breadcrumbs or panko, bake at 425 for 30 minutes (flipping once), put in a baking dish with your marinara of choice plus some shredded mozzarella and Parmesan, and bake at 400 for another 15 minutes. I ate it alone, but it would be great over pasta too. This also works with plain roasted cauliflower if you want to skip the breading, but I’m glad I didn’t.

I love cauliflower as long as it’s on my plate, on it’s way to my mouth.

So, I’m another vote for aloo gobi, but I like it riced, roasted, and steamed and puréed all the same.