Finally made it! (Cauliflower Baked Ziti).
I haven’t tried it yet.
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Looks good!
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This is a great thread with lots of inspiration. Makes clear to me that I’m underappreciating cauliflower. I love to ferment it (simple salt ferment) and eat it that way as a snack, but haven’t done much else with it. (Edit - occasionally steamed and cheesed, I guess also counts)
I watched Dan Souza’s short video about “The Science” behind cauliflower a couple of years ago, and promised myself I’d start doing more with it, but then never did.
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It is a great video. He’s so likable. I just might try this method if the cooking smell doesn’t drive me out of the kitchen. In the meantime, it is raw florets with curry cheese dip.
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I’ve been watching lots of his videos; he’s a great persenter. The only thing I don’t like about them is, while he gives the basic techniques and explains a lot of the “why?” behind what he’s doing (which I very much appreciate), they always kick you back to ATK if you want an actual recipe. And I gave up my ATK acct a long time ago.
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I love cauliflower, and generally always cook it the same exact way, because I like it simple. I cut into florets and then saute with garlic and a little bit of dashi. I do a quick steam in the pan with the lid on to make sure it gets cooked through. The bits that are browned are so yummy with the mild dashi flavor. I should try this with a flatter cut on the cauliflower so there’s more pan contact for more browning.
I found out I don’t enjoy riced cauliflower though. Since I eat a lot of rice, I thought this would be a no-brain substitute, but turns out that I dislike the texture and the blandness. While rice is soft, when it’s cauliflower I missed the slight bite to it, and there isn’t the subtle sweetness when cooked. Riced cauliflower tastes like it has been boiled to death and then shredded to bits.
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I love cauliflower! Steamed, boiled, mashed like potatoes, raw in layered salad. Any which way except roasted which I find takes away its unique flavor and makes it too sweet.
More cauliflower and salt cod ideas.
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The salt cod and cauliflower recipe but with coconut milk subbed for some of the reduced cream. Good! Could use a little more sweet to balance the salt in my salt cod, so in the larger batch I added more raisins. I’m wondering if currants or golden raisins/sultanas would be better or if that’s just my imagination.
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One of my favorite Chinese dishes (in China), stir-fried cauliflower with chilies, scallions(, and mystery meat).
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We had cauliflower tacos at a hipster taco place which were my favorite, even compared to their meat based ones. Came home and found this recipe. It’s very good, but next time I think I’ll add some pickled onions or cabbage as well. The cashew crema is perfect for the roasted cauliflower florets.
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One of my greatest successes was a simple cauliflower soup, drizzled with curry oil and topped with a shatteringly crunchy fried oyster.
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I use this recipe very often.
I tend to use curry powder instead of smoked paprika though, but both versions of this recipe taste extremely nice as a side dish for pork, chicken and even spaghetti meatballs.
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One of my favourite cauliflower dishes is a roasted cauliflower salad served at my friend’s Dutch Indonesian restaurant in Toronto . I’ll find the menu description.
These look good
I also like the Arnabeet at a restaurant called Tabule in Toronto.
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That (Romanesco steaks recipe) looks interesting and I think my vegetarian daughter would like it. I’ve only had that fractal broccoli once, visiting a friend, and don’t see it in stores around here.
@Claus - thanks, that looks good also. I hadn’t seen his channel before but looked at a few now. This one looks very good, too.
Seems he really likes his smoked paprika.
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