Tuesday, January 18th food topic...Cauliflower!!!

[Lisa Rae]

Not sure what happened to our "sticky" yesterday..maybe Cheri didn't see me post all weekend and thought I gave -up? (LOL) I'll send her a pm.

Cauliflower casarole

3 cups cut cauliflower
2 oz cream cheese
2 oz chredded cheddar
garlic salt (like 1/2 teaspoon)

Cook (steam) big pieces of cauliflower untill still a bit firm. Let cool eough to chop..then cut into very small pieces (like what real blue cheese chunks look like) Place in large mixing bowl and blend in cream cheese and garlic salt untill well blended. Add in ONE oz of shreded cheese ( I like mild cheddar..but have also used jalapeno (SP?) and it was delicious. Place mixture in a pam spreayed (or greased) casarole pan. Sprinkle remaining cheese evenly over top. Cook at 375 untill it is lightly browned. (15-20) min.

I also have made it by adding 2-3 pieces of cooked crumbled bacon when blending..and it has a ton of flavor this way..for those who use bacon.

This one also freezes very well..and is great even for breakfast (if you even end up with leftovers!!)

[Lisa Rae]

Oh Man..I must be tired....just realized I alredy did this one!! Sorry..but now w'ere stuck with it..will remember to tape the list of ideas to my forhead tonight before going to bed (LOL)

[megananne]

Hi Lisa,

Don't have a special cauli recipe, but I just wanted to say what a neat idea for a regular thread. I haven't been on the ML board in a while. One question, after the day is over, how can the past threads be found? Are they just relegated to the regular rotation then?

thx!

[pdianne]

I am sure that most people have their own variation on this and ideas to mix things up are always appreciated.

I got the original idea from this board and have experimented until i came up with a combo / technique that i like. In fact, i made some a few days ago and just finished the last of it as part of my lunch. i never measure when cooking so this is eyeball method:

1 head cauliflower broken up into medium-small pieces
3-4 cloves garlic slightly smashed (optional)
Place in largeish pot
Add enough stock (I use chicken) to barely cover cauliflower.
Cover and cook on medium / medium-high until stock is almost completely gone (1-1.5 hours). Cauliflower shoud disintegrate on its own by this point. (Note: you might want to remove the garlic at this point.)
Add:
butter (2-3 TB)
sour cream (3-4 TB)
small handful (scant 1/4 cup) freshly grated parmesean
splash or two of heavy cream (use this to adjust consistency)

mash with ricer / potato masher / whatever.

[binki]

Don't forget simple raw cauliflower! It's great for road trips or any kind of lunch bag. You can dip it in dip, though you don't have to--it satisfies the urge for something crunchy without being dry or salty.

It's great with cheese sauce--just like macaroni and cheese!
Cauliflower leek soup is always a winner.
Of course, cauliflower "rice" and fauxtatoes...

[Going2]

I mix 1/2 a batch of Ketato mix with the same amount of pureed cauli (I use a stick-blender). Tastes like I remember (It's been two years!) mashed potatoes. Made a batch this weekend with some gravy made from pan drippings and a sprinkle of Gram's Gourmet Quick Thick'ner. OMG - to die for!!

And a plug to Netrition.com, where they are both available. I stocked up when they had the free shipping promotion for the holidays.

: 0 )

Oh, and made some crab bisque, which was awesome!

(Modifed Seafood Bisque recipe)

Crab Bisque

Small fresh cauliflower (about 1 pound)
3 cups chicken broth
1/8 teaspoon Old Bay seasoning (I prefer more)
1/8 teaspoon paprika
Salt and pepper, to taste
3 tablespoon butter
1/2 cup heavy cream
8 ounces can fresh crab meat

Cut the cauliflower into small chunks. In a 4-quart pot or Dutch oven, place the cauliflower and broth. Bring to a boil; reduce heat and simmer, covered, about 25 minutes until very tender. Puree with a stick blender until thick and smooth. Add remaining ingredients; season to taste with salt and pepper. Reheat if necessary.

Add a splash of dry sherry for a special treat!

[nosugartalking]

Ever tried cauliflower in a beef roast?

You just put it in about 25-30mins. before end of cooking roast.
It absorbs all the beefy juices and is really pretty tasty.

[beeb]

Roasted Garlic Cali

I head cali
1/2 cup olive oil
2 gloves minced garlic

Cut up cali, put in roasting pan or dish, cover with olive oil and minced garlic. Mix around until well coated. Roast in 350 degree oven until lightly golden and tender.

Salt and Pepper to taste and serve!! YUMMY!!

[purplemocow]

Perfect timing - I have a big head of cauli in the frig and couldn't decide what to do with it!

Last recipe I made was from the BB - loaded mock baked potato soup - it tasted just like the real thing. It was a little thin - I think I added too much broth however that did not stop me from eating every single drop!

[Lisa Rae]

Meg..I'm posting a new topic..same format for the topic..each day! Many of us we're talking on another thread about how no one seemed to be eating real food (product overlaod as of late) anyway..we thought if we started to address some real foods..recipes and ideas..it might encourage newbies (and us oldbies) to re-think some of the foods their eating.

I would imagine you could just go to the main bb..do a search under my name..and look over the topics? We just started this last week..and I'm posting a new one Monday-Friday!

If you have any specific foods or ideas you'd like to see..just send me a pm...I'm making a list. Don't ask me what happened this morning...(LOL) As I already used cauliflower last wek!

Don't worry..have a few ideas for the rest of the week..and anything you guys want addressed

Pd, INtresting!! I acutally hadn't seen this recipe ( I tend to do my own thing..I love to cook!) and came up with this one night when we we're overlaoded on Cauliflower and cream cheese! I used an old tuna casarole approach..and it was really yummy!

[chefmichel]

1 head of cauliflour, shredded in food processor with shredder blade, microwave in covered dish till softened but not mushy
Chill( you can do this part a day ahead) substitute for rice in a good fried rice recipe, just make the necessary adjustments, (splenda for sugar etc.) you can barely tell the difference.
really helps our craving for Oriental.

Started 2-15-03
464-263-250
6'3" Chol 105 Tri 78

[Sugar Patrol]

Rachel Ray made a Smashed Cauliflower dish on 30 Minute Meals. It was boiled in chicken stock and then cheese was mashed in. It looked DEE-licous. It's supposed to be a replacement for Mashed Potatoes.

[Karsen]

Purple - Could you post the Mock Potato Soup?

[Jammer]

I went to a Tuscan cooking class once, and we made a cauliflower souffle, sorry recipe's at home. . . .BUT. . I did take note of this handy little trick. . .

. . you can steam/cook cauliflower, and then put it in a dishtowel and squeeze out all the excess water. I think this was to make sure the souffle didn't turn out flat. But anyway, I am going to make something with cauliflower tonight.

I'll bet your faux-ta-toes would turn out better and stiffer if you did squeeze out the excess water before mixing and blending and adding your cheeses, etc. . . .

Bring on the cauli!!!!!!!!!!!

[24Fan]

Hi Lisa, this is great. I must've missed the day you posted cauliflower before, never saw it. I'm going to try that recipe tonight to have with burgers.

I use only frozen cauliflower, wonder if that makes a difference in moisture in recipes?

[purplemocow]

Karsen-
Finally found the recipe - I was wrong - not on the bulletin board and not on Linda Sue's web page either. It must be on an earlier thread from several months ago, so whoever posted this - it's great!

Mock Loaded Baked Potato Soup
1 med head cauliflower
drizzle olive oil
2 TBS onion finely chopped
salt and pepper to taste
32 oz chicken or veggie stock
2 slices crisp bacon chopped
3 tbls fresh chopped chives
3 oz shredded cheddar ( I used at least 6 oz!)
1/2 cup or HH or cream
2 tbls butter

Chop cauliflower into 1" pieces and steam until just tender. Drain and place in a baking dish drizzled with olive oil, salt and pepper and broil until golden brown. In 4qt sauce pan heat 1 Tbls olive oil and add 2 Tbls chopped onions. Stir until soft but not brown. Add cauliflower, broth and simmer until very tender then puree half the mixture in blender or in pot with a hand blender. Recombine and add cheese, bacon, H&H or cream and chives and stir until cheese is melted. Add the butter and stir then serve. Great with dollop of sour cream on top.

Like I said, I got mine a little too thin for my taste. Not sure if I didn't drain the cauliflower well enough or if I added too much broth. It still tasted awesome!

[Karsen]

THANKS Purple. Will try!

[Diana]

Popcorn-

Cut up cauliflower
shake in a bag of seasonings and butter
Place in oven 375-400 (depends) Brown to crisp on all sides

[Natashaann]

Cauliflower "Potato" Salad
Atkins Kitchen
This salad is also great made with bright green broccoflor, a hybrid of cauliflower and broccoli. For variety, add sliced hardboiled eggs.

1 medium head cauliflower, broken into small florets
1/4 cup mayonnaise
2 tablespoons lemon juice
2 packets sugar substitute
1/2 teaspoon dried mustard
3 green onions, chopped
1 very finely chopped jalapeno pepper or 2 tablespoons chopped green bell pepper
Salt
Pepper

1.Cook cauliflower in a large pot of boiling salted water 10 minutes, until tender. Drain and rinse under cold water; pat dry.
2.In a large mixing bowl, mix mayonnaise, lemon juice, sugar substitute, and mustard. Add cauliflower, green onion and pepper, if using. Mix well until vegetables are evenly coated with dressing. Add salt and pepper to taste. Chill 30 minutes for flavors to blend.

[Alania]

Linda Sue's Cauliflower Hash Browns

I found this recipe off of the Atkins website, and I have been itching to try it. It looks delicious!

Roasted Cauliflower and Almond Cream Soup

Roasting cauliflower brings out its sweetness and imparts a nutty undertone, which is enhanced by the almonds. This rich, ivory-colored soup makes an elegant start to any meal.
ingredients
1 medium head cauliflower, broken into 2� florets (about 5 cups)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 medium onion, chopped (about 1/2 cup)
3 cans (14.5 ounces each) cups reduced-sodium chicken broth
1 package (8 ounces) slivered almonds, toasted, 4 tablespoons reserved for garnish
1 cup heavy cream


directions
1. Preheat oven to 450°F. Toss cauliflower with oil, salt and pepper. Arrange on a baking sheet and roast 35 to 40 minutes, until browned, turning once during cooking time. Remove cauliflower from oven and set aside.
2. Heat butter in a large pot with lid over medium heat. Add onion and cook 5 minutes, until translucent. Add chicken broth, almonds and roasted cauliflower. Bring to a boil, reduce heat to low, cover and simmer 20 minutes.
3. In a food processor or blender, puree soup in batches until smooth (texture will remain a bit grainy). Return pureed soup to pot over low heat. Stir in cream and cook just to heat through. Season with salt and pepper to taste and garnish with reserved toasted almonds.

Servings: 8
Prep time: 20 minutes
Bake/Cook time: 1 h 25 min
nutrition per serving
Carbohydrates:12 grams
Net Carbs:7 grams
Fiber:5 grams
Protein:10.5 grams
Fat:33.5 grams
Calories:378

Not for Induction.

From Atkins Website

[Joplin38]

I made Ham and Cauliflower au gratin by layering sliced parboiled cauliflower, drained well and onion, sliced ham, grated cheddar cheese, sprinkle of hot sauce, seasonings. Pour over cream and bake for about 45 minutes at 350 degrees.

[Bees KneesII]

Natashaann, I make this with uncooked cauliflower and I love it that way. I add 4 hard boiled eggs, celery, mayo, green onion and you can add green pepper or jalapeno too. Cut the cauliflower small.

Bees

[Guitarman76]

The best thing I have ever eaten is mashed cauliflower(sp?)....I am a mashed potato freak!!!!...so this is a great replacement

[mooette]

FAUX ONION RINGS
>
>These are not ring shaped..but taste remarkably like onion rings.
>
>Take Cauliflower (Fresh if you have it ...Frozen if you do not) Cut
into
>small florets. Deep fry until very golden brown and crispy....when done
>drain well on paper towel and sprinkle with onion salt. My daughter
>went crazy for this....We tried broccoli as well and she said she like
>that more. (Even though it did not resemble onion ring taste.
>


MOCK-A-RONI AND CHEESE

16 oz. firm tofu (450 gm)
1 head of cauliflower, about 3 cups (720 ml)
4 cups of grated extra sharp cheddar (1 liter)
4 eggs
1/2 cup heavy whipping cream (120 ml)
1 tsp. salt (5 ml)
1 Tb. freshly ground pepper (15 ml)
1 tsp. garlic powder (5 ml)
1 Tb. parsley (15 ml)
1/2 cup crushed pork rinds (120 ml)
1/4 cup Parmesan cheese (60 ml)
Grease one large or two small casserole dishes, and preheat oven to 350
degrees F (180 C).

Press and drain any excess water from the tofu in a paper-towel lined
colander. Chop drained tofu and scatter in the casserole dish. Top with
cooked bite size pieces of cauliflower, and grated cheese.

Beat eggs and cream with seasonings and pour over contents of casserole
dish. Sprinkle parmesan cheese and crushed pork rind crumbs over the top.
Bake 45-60 minutes, until top is well browned. If necessary or desired,
place under broiler briefly to crisp top.

[mooette]

I forgot to ask-

how long do you leave the cauliflower in the oven to roast? thanks!

[Kayjwag]

Just as good as fried Eggs over Rice with Bacon

This is how I ate mine

1st layer Boiled Cauliflower
2nd layer some shredded 4-cheese
3rd layer Fried Eggs with the Yolk

Bacon on the side --- delish!!!

[RedDaddy]

In response to LR first post/recipe:

I have always HATED cauliflower, BUT I tried this recipe when I started LC and I love it! It is SOOO good! Thanks for all the other recipes!!

[BABSY]

kayjwag,
do you cook the egg yoke?