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Jeruba's avatar

What can I do with leftover steamed cauliflower?

Asked by Jeruba (48905points) April 4th, 2019

We were looking forward to a treat, but the cheese sauce was foul. So we ate very little of the cauliflower. I have about a cup and a half left over. Any suggestions?

Something pretty easy, without too many ingredients, is my best bet.

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16 Answers

KNOWITALL's avatar

Form Cauliflower Pizza Crust. Transfer squeezed cauliflower to a bowl. Add egg, oregano or basil, cheese, salt and pepper, and mix well. Using your hands, flatten pizza dough on prepared baking sheet lined with parchment paper and sprayed with cooking spray.

joeschmo's avatar

I steam vegetables like cauliflower, brocolli and the like. Even potatoes and carrots. I love them as is and sprinkle a little salt on them, eating them as some would candy or chips.

But that’s me.

As I grow older, my taste buds have Marie Kondoed, too.


Kardamom's avatar

You can make some delicious soup. Add your favorite broth (from a can, a carton, or homemade) Throw in some chopped garlic and a pinch of dried thyme, along with the cauliflower (chopped), and a pinch if lemon zest if you like, then simmer for about 10 minutes. Then add a can of rinsed white beans. Use a stick blender, transfer to a regular blender ir a food processor and blend until just a little bit chunky, or until smooth if you prefer.

This is an easy “cream” of cauliflower soup, with no cream.

Or for a different soup, if you have a jar of Indian-spiced simmer sauce, like this: y

You can add a jar of that to your broth and chopped cauliflower. I make that all the time. It’s as good as anything you can get at an Indian restaurant. You can either use a stick blender, or a potato masher. This one is nice with a bit of texture.

For another soup, you can saute some mushrooms, any kind you like, with some chopped onions, and a little bit of olive oil and butter, then add that to your broth, add the cauliflower and simmer until heated through. You can also add white beans to this, or not, then use a stick blender to blend smooth, or leave a little chunky if you prefer.

For all of these, you can use vegetable broth, mushroom broth, or chicken or beef broth, whichever you like.

kritiper's avatar

Soak it in pickle brine or apple cider vinegar for a week.

YARNLADY's avatar

Mash it up and eat like mashed potatoes. You can even make cauliflower pancakes, just like potato pancakes.

Inspired_2write's avatar

Mash with mashed potatoes and butter.

Jeruba's avatar

Wow, you guys are making me wish I had more left over! Thank you. I will try some now and some later.

JLeslie's avatar

I had some of the same ideas as above.

One more is bread it with egg and Italian breadcrumbs and fry in oil. That’s more work than some of the others. You can serve it just like that as a side, or you could add some melted mozzerella cheese.

Kardamom's avatar

Let’s get this cauliflower party started : P

SmartAZ's avatar

Put it in a wok and thwow it at a wabbit.

janbb's avatar

My Dad used to make cauliflower latkes. Delicious !

Jeruba's avatar

After-action report:

Well, @Kardamom, I’m sorry (but not surprised) to say that I just don’t have your touch.

I tried to do exactly what you said:
• chopped up the nearly 2 cups of already steamed cauliflower (which had been nice and fresh and crisp to begin with, and was still tender-firm);
• put the garlic in a 4-qt. pot—actually, I put in a little grapeseed oil and softened it up a bit first;
• added a quart of vegetable broth (Swanson’s);
• while it was heating, crushed some dried thyme leaves and grated a little fresh lemon zest in;
• brought it to a boil;
• turned it down to simmer and left it for about 12 minutes;
• rinsed white beans from a 1-lb. can and added them, and brought it all back to a boil;
• tasted it.


It didn’t taste like anything except maybe soaked cardboard. I thought it over and decided to add ½ tsp. of turmeric and a little more thyme.

Now it tasted like turmeric-flavored cardboard.

• I used the stick blender and pureed it about ¾ of the way, leaving the rest a bit chunky for some texture.

Then I ladled about two cups into a bowl and forced it down.

I didn’t have the nerve to offer it to anyone else.

I’m sure it would have turned out differently for you. I don’t think it was just the fault of the turmeric; turmeric simply wasn’t the solution to the problem I already had.

Thank you anyway, you and everyone else, whose ideas all sounded great. Next time I’ll try to make sure I don’t have such a quantity of leftovers.

Kardamom's avatar

@Jeruba. Oh dear. Not sure why it didn’t taste good before you added the turmeric. I make this kind of soup all the time, and I love it.

Turmeric, if you use too much of it in a dish that does not have a lot of other spicy flavors (in the way that Indian cuisine does) can be overpowering, and bitter.

KNOWITALL's avatar

@Jeruba I brought my leftover cauliflower today. Coconut butter, sea salt and a smidge of cheddar cheese, I’m looking forward to it.

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