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janbb's avatar

What's your favorite cauliflower recipe?

Asked by janbb (58084points) October 19th, 2010

I bought a beautiful head of cauliflower but don’t have many ways to make it outside of with cheese sauce or boiled. Any other ideas?

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25 Answers

talljasperman's avatar

Slow cooker for 4 hours… with other veggies like potatoes and celery… beef broth and meet of some sort

Loried2008's avatar

I make it mashed (like mashed potatoes) it’s delicious! I cut it up, steam it, mash it (or puree it), add butter and if you so desire sour cream, salt and pepper. It’s super easy and it’s low in calories. It doesn’t particularly taste like cauliflower though so if you’re looking for something to bring out that flavor more you may not wanna use this. (I also saw a recipe by Rachael Ray “Cauliflower Fritters” I don’t know how good it is but I’d try it)

partyparty's avatar

You could make a curry with it and use up the stalks to make a soup.

here are lots and lots of recipes for cauliflower. Enjoy

johlucmoha's avatar

You can steam the cauliflower and add a little butter over it. Drink the water you steamed it in, because of the nutrients from the cauliflower.

CyanoticWasp's avatar

I like it raw, broken up in salads. Or pickled in a hot mix.

Frenchfry's avatar

Funny you should ask. I just bought some on sale. I cut it up dip it in ranch.( for half of it for a snack) Steamed the other half for dinner with butter salt and pepper.There is a casserole I like hold on. Let me find it be back. here
This is close to it.

janbb's avatar

My mother-in-law made a great casserole once with the cauliflower in a cheese sauce and bits of bacon. That was good. All the other ideas sound great too.

wundayatta's avatar

I cut it up in little pieces—no more than a cubic half inch, and then I saute it in butter, using an iron frying pan. I also throw in some garlic—I like a lot, but you may use less. If I press the garlic instead of chopping it, I wait until the cauliflower is just done before I throw it in. I saute that from maybe half a minute and then pour in some cream—just enough so that there will be a bit on every piece and a tiny puddle on the plate as well.

I like this the best with orange cauliflower. I like to get a bit of brown on the cauliflower when I saute it to add a bit of carmelized sweetness. Cream makes just about anything taste good, so it’s hard to go wrong.

gailcalled's avatar

Here’s the magic soup. I made it last week, and my sister, the world’s most critical cook, asked for the recipe.

My latest favorite (easy, also);

Curried Vegetable Soup:
3 cups fresh cauliflower florets,

1 14 oz. can unsweetened coconut milk
,1 14 oz. can or box vegetable or chicken broth
1 T. curry powder
¼ cup chopped fresh cilantro,

2 cups frozen baby peas – vegetable mix

In Dutch Oven combine cauliflower, coconut milk, broth, and curry powder.. Bring to boil over high heat. Reduce heat to medium-low. Simmer, covered, until cauliflower is tender (about 10 minutes). Stir in frozen vegetable blend. Cook, uncovered, until heated through. May add ¼ teaspoon salt. Add ¼ c. chopped cilantro (more to taste)

I sprinkle fresh, grated, unsweetened coconut on top as garnish. May be fiddled with in creative ways. I added this time some cumin and turmeric..

Coloma's avatar


I am about to try the cauliflower mashed ‘potatos’ soon.

My daughter has been making them recently and is raving about them!

marinelife's avatar

This is one of my favorite cauliflower recipes from the Silver Palate Good Times Cookbook.

Joybird's avatar

I must be old fashioned! I just think steaming them and then mashing them with butter is sufficient. They stink like a mother when cooking them but boy do they taste good!

Ponderer983's avatar

Roasted with some oilive oil and salt and pepper – nice and simple and tasty!

gailcalled's avatar

Cauliflower dip: Simmer small florets in water until tender. Cool, puree in blender with garlic to taste. Thin with a little EVOO, add a pinch of salt and some chopped parsley or coriander, curry or cumin. Eat with toasted pita pieces.

josie's avatar

Roast it 350 until browned and tender,but not soft. Toss in balsamic glaze and sprinkle with parmesan cheese.

Loried2008's avatar

@Coloma That’s awesome! They are the best and great for a side with dinner. :)

SamIAm's avatar

any uncooked vegetable dipped in ranch is pretty good. but a lot of these ideas sound great too! :)

Coloma's avatar

You guys have gotten me in touch with something I LOVE, that I have not bought forever!

The Gardiniera (sp) pickled cauliflower and peppers and carrots. OMG!

Going, going, going GONE to market! lol

SamIAm's avatar

wait wait wait, @Coloma : what does that even mean?!?! what’s the brand and does Cala carry it? I LOVE pickled veggies but have never eaten Gardenia…, also, will you pick up some groceries for me ;)

Coloma's avatar


I don’t know the brand, I will when I see it! lol
It is a pickled mixture of sliced carrots, cauliflower, red pepper strips and pepperocini peppers.
It comes in regular pickled and hot variities. Very good!
Infact, I think I am going to post a ? asking for any recipes for pickled veggies and those spicey mexican pickled carrots!

SamIAm's avatar

@Coloma: yes, please post it! and i’m excited to hear about this brand. lemme know when you find out, please! :)

Megaperceptiva's avatar

Cauliflwer Mac and Cheese

Serves: 4 1 head cauliflower cut into pieces

¼ cup butter, cut into pieces

1 teaspoon mayonnaise

1 teaspoon prepared mustard

½ cup grated Parmesan cheese

Steam whole head of cauliflower for 30 minutes.

Drain and place on a pie plate.

Preheat oven to 375 degrees F.

In a mixing bowl, combine mayonnaise and mustard. Place cauliflower in baking pan and spread the mixture over it and dot with pats of butter.

Sprinkle generously with Parmesan cheese.

Bake at 375 degrees F uncovered, for about 30 minutes, or until the cheese is brown.

Read more:

Coloma's avatar


That sounds sooo good!

Frenchfry's avatar

You can also Deep fry Califlower. Buy some Panko and make a batter on the box. It is so yummy. I love fried food though.

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