I just put some cauliflower with olive oil and an herb seasoning in my toaster oven to roast. This is the first time I am roasting cauliflower.

What are you favorite, easy ways to cook or eat cauliflower?

What are you favorite, easy ways to cook or eat cauliflower?

>>>You can throw that nasty crap in the trash. YUCK!

I was taught by my grandfather to try anything, as far s food goes & never say anything negative about something you have not tried.

What one might do easily with cauliflower is the topic of this thread & perhaps a positive contribution would be much more appropriate than talking 'crap'?

Wait. You think I've never tried cauliflower? Uhhh...OK.

I was taught by my mother not to ASSume anything about anyone and I learned from life experience that having a sense of humor is much more delightful than being a dry old bone.

Despite your grandfather's advice, I stand by my opinion that cauliflower is gross.

Not sure if the link will work but Rachel Khoo just had a great progamme on local TV including a 'Cauliflower cheese Burger ...no bread. Looked wonderful & might suit the family:

http://www.rachelkhoo.com/recipe/recipe-cauliflower-cheese-burgers

The burger craze doesn’t seem to have left a stone unturned. New York, London, Paris, Stockholm: every city I visit has any number of burger bars touting gourmet beef patties in soft brioche buns. Don’t get me wrong, I love a burger! But after seeing all that meat I find myself craving something a little lighter and fresher tasting. Wrap your hand round this cauliflower cheeseburger, take a big bite and let some of the burger juice dribble down your hand . . . just like the real deal!

Ingredients - Serves 6

Preparation time: 20 minutes
Cooking time: 25 minutes

For the burgers

1 very small head of cauliflower (approx. 200g), trimmed and separated into florets
140g tinned haricot Beans (drained weight)
85g fresh breadcrumbs
140g mature Cheddar cheese
2 tablespoons chopped fresh flatleaf parsley
A sprinkling of grated nutmeg
Zest of 1 unwaxed lemon
1 tablespoon roasted chopped hazelnuts
Sea salt and freshly ground pepper
1 large egg white
2 tbsp vegetable or olive oil
1 oak leaf lettuce (or other)
1 medium tomato, sliced

For the caramelized onion chutney (makes 250g)

50g butter
4 red onions, peeled and thinly sliced
a pinch of sea salt
150ml red wine vinegar
2 tbsp raisins, finely chopped
2 tbsp soft brown sugar

Method

Steam the cauliflower florets for 7– 8 minutes, or until tender. Take off the heat, drain and leave in the colander to cool.

In the meantime, start to make the red onion chutney. Put the butter in a frying pan on a low heat, then add the onions and salt. Fry for about 20 minutes, or until sticky and soft. Add the vinegar, raisins and sugar, and cook for another 5 minutes, or until glossy and reduced. Check the seasoning.

When the cauliflower is cool, put the haricot beans into a food processor and pulse, then add the cauliflower and pulse lightly. You don’t want to overwork it as the mixture will get sloppy. Place in a bowl and add 1 tbsp of breadcrumbs. Grate 80g of the Cheddar and add to the bowl, along with the parsley, nutmeg, lemon zest and hazelnuts. Season with salt and pepper, and form the mix into 6 patties, around 6cm in diameter each, in the palms of your hands.

Lightly whisk the egg white in a bowl, and put the rest of the breadcrumbs on to a plate. Brush each patty all over with egg white and press into the crumbs, making sure they are well covered.

Put the oil into a large frying pan on a medium-high heat. When hot, cook the patties in batches for 3 – 4 minutes on each side, until nice and crisp and golden. Slice the remaining Cheddar and put a slice on top of each patty while in the pan to melt. Place each patty in a lettuce leaf, add a slice of tomato and serve with a generous spoonful of chutney.

Tip

Serve with toasted open pitta bread or brioche bun if you want a more ‘classic’ burger.

Get ahead

You can freeze these patties on a tray, before coating in the egg white and breadcrumbs. Then defrost, coat, and fry in a pan, as above.

I've never been a fan of cauliflower but I was craven pizza and did not want to ruin my pre-op 1300 calorie diet so I found a recipe for pizza with a cauliflower crust. It did not turn out pretty but, surprisingly, I did not hate it.

@@Inner Surfer Girl

I was just going through my bookmarks and came across this from a few years ago. After all this time, I still haven't checked the individual recipes to determine how appropriate they may be, but the names are tempting.

http://well.blogs.nytimes.com/2013/01/11/calling-all-cauliflower/

I made corn chowder with cauliflower instead of potatoes. And Greek yogurt instead of cream. It was good.

I love the riced cauliflower from Trader Joes. I use it to make "tater tots" and "fried rice" both recipes were posted here in the recipe forum.

I use it instead of rice and to make pizza crust.

In the last day or so, someone started a topic to grouse about cauli pizza crust and others agreed. Here's my contribution to the topic. It in no way means that I don't love you all.

"You didn't know? Cauliflower, which is one of my favorite vegetables, will smell up the place, as do its cruciferous cousins, broccoli, cabbage, Brussels sprouts, et al.

"Aside from that, anyone who tells you that cauliflower is a wonderful substitute for real pizza crust, real mashed potatoes or anything else is a crackpot, pure and simple."

(Hey, copy/paste worked across topics. It can only mean that the end of the world is coming.)

I love the cauliflower rice from Trader Joes. I think the secret is to really brown it. The more brown the more like rice. This week I am going to try rice pudding with it. I just tried Quinoa pudding but it just tasted like oatmeal. I also make the rice with my Ninja. Just break cauliflower into florets and pulse. I know I'm repeating what is above but it really is good.

My dad makes my nephews cauliflower tater tots - I modified the recipe a bit to use a bit of non fat mozzarella as the secondary binder instead of the flour

http://www.eatingwell.com/recipes/parmesan_cauliflower_tater_tots.html

I roast mine with red onion, garlic, curry powder, paprika, chili flakes. Whatever I feel like throwing on. Yesterday I saw a recipe to roast it with za'atar and cashews! Can't wait to try it when I'm at that stage. I'm still on soft foods at week 3. I love za'atar!!

Sent from my iPhone using the BariatricPal App

Riced cauliflower is my new best friend.

Love roasted cauliflower with a little olive oil, salt & pepper and garlic.