What to do with Cauliflower?

gibberish

Wed, Sep 14 2016, 10:35 pm

Does anyone have a good recipe for cauliflower other than the "popcorn" recipe?

TIA!

SS6099

Wed, Sep 14 2016, 10:43 pm

There are so many options for cauliflower 'rice', patties, soup, etc. Yum!

cbg

Wed, Sep 14 2016, 10:46 pm

I make yapchik using cauliflower instead of potatoes.
I also make them in muffin tins

gibberish

Wed, Sep 14 2016, 10:48 pm

SS6099 wrote:

There are so many options for cauliflower 'rice', patties, soup, etc. Yum!

Care to post recipes? Thanks!!

rae

Wed, Sep 14 2016, 11:03 pm

cbg wrote:

I make yapchik using cauliflower instead of potatoes.
I also make them in muffin tins

That sounds yum. Can you post recipe please?

Amarante

Wed, Sep 14 2016, 11:47 pm

Cauliflower rice goes great with a lot of stuff and is a really healthy alternative to rice or pasta.

People also use it to make a pizza crust. Again, it's for people who are trying to eat more healthily and eliminate excess carbs.

Here's an alternative use.

Moroccan Roasted Cauliflower

2 pounds cauliflower florets
3 cups pitted green olives
2 heads garlic, peel removed and cloves separated
2 (15 ounce) cans chick peas, drained
1/3 cup olive oil
1 tablespoon cumin
1 teaspoon crushed red pepper
½ teaspoon pepper
½ teaspoon salt

Preheat oven to 450 degrees. Combine all ingredients in a roasting pan, mixing well. Bake for about ½ hour, stirring midway through.

This is a nice accompaniment to Moroccan Lamb Stew and some couscous.

Amarante

Wed, Sep 14 2016, 11:50 pm

This is an all in one you of dish.
CURRIED CHICKEN WITH CAULIFLOWER, APRICOTS & OLIVES

Source: Gilbert, Molly. “Sheet Pan Suppers.

SERVES 4 TO 6

8 boneless, skinless chicken thighs (about 2 pounds total)
4 tablespoons extra virgin olive oil
4 teaspoons curry powder
¼ teaspoon cayenne pepper
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1 head cauliflower, cut into florets
¾ cup chopped dried apricots, soaked in hot water for 5 minutes and drained
1 cup pitted green olives, halved

LET’S COOK:

1. Combine the chicken thighs with 2 tablespoons of the olive oil, 2 teaspoons of the curry powder, the cayenne, ½ teaspoon of the paprika, the cinnamon, vinegar, and ½ teaspoon of the salt in a large zip-top bag. Seal the bag and mush gently to coat the chicken. Let the chicken marinate in the fridge for at least 45 minutes and up to overnight.”

2. When you’re ready to cook, preheat the oven to 425°F with a rack in the center position. Line a sheet pan with parchment paper.

3. Place the cauliflower on the sheet pan. Add the remaining 2 tablespoons olive oil, 2 teaspoons curry powder, ½ teaspoon paprika, and ½ teaspoon salt and toss to coat. Scatter the apricots and olives over the cauliflower, and toss to combine. Spread into a single layer.

4. Remove the chicken thighs from the marinade and place them atop the cauliflower, spacing them evenly apart. Discard the bag with any remaining marinade. Roast, rotating the pan halfway through, until the cauliflower is slightly charred and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the meat will register 165°F), about 45 minutes.

5. Enjoy the chicken warm, piled with cauliflower, apricots, and olives.”

shanie5

Mon, Sep 19 2016, 8:26 pm

Grated raw cauliflower as a topping to salads. adds nice flavor and crunch. (just had it for the first time this past shabbos)

imasinger

Mon, Sep 19 2016, 10:49 pm

For a less healthy, guilty pleasure, it's a huge treat when dipped in egg, breaded, and fried.

gibberish

Mon, Sep 19 2016, 11:32 pm

shanie5 wrote:

Grated raw cauliflower as a topping to salads. adds nice flavor and crunch. (just had it for the first time this past shabbos)

Interesting idea. Will it work with defrosted cauliflower (originally frozen)?

cbg

Tue, Sep 20 2016, 7:24 am

Cauliflower Yapchik

Cauliflower (I use frozen)
Eggs
Salt, pepper, garlic powder, dry parsley
boneless flanken meat
Salt, pepper, garlic, paprika, for the meat.
Cooking spray oil or a sprinkle of oil

In a food processor finely chop or grate the cauliflower, the consistency of rice.
Squeeze out the moisture, I use a clean dish towel.

Add eggs and spices and put on the side.

Season the flanken

In a hot pan sear on both side, about 7 min on first side, and 4-5 on second side

Oil well a baking tray, put 1/2 the kugel, then flanken then the other 1/2
You can also make it in individual muffin tins, just cut the flanken into stew meat sizes.

Spray or sprinkle the top with oil to get the top brown

Bake until kugel is done, 375 for about 45 min.

I heat it up on Shabbos because it's dry, but you need to ask your LOR

Last edited by cbg on Tue, Sep 20 2016, 7:28 am; edited 1 time in total

cbg

Tue, Sep 20 2016, 7:27 am

imasinger wrote:

For a less healthy, guilty pleasure, it's a huge treat when dipped in egg, breaded, and fried.

Yum can you use frozen cauliflower.
If yes do you need to squeeze out the moisture.

applecake

Tue, Sep 20 2016, 3:08 pm

Honey Garlic Cauliflower

1 c. all-purpose flour
2 c. panko breadcrumbs
3 large eggs, beaten
1 head cauliflower, chopped into bite-size florets
1/3 c. honey
1/3 c. soy sauce
2 garlic cloves, minced
Juice of 1 lime
1 tbsp. sriracha
1/4 c. water
2 tsp. corn starch
1/4 c. Sliced scallions

Preheat oven to 400 degrees F.

In a large bowl, combine flour and cauliflower, toss until fully coated. Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip cauliflower in beaten eggs, then panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper. Bake until golden and crispy, 20 to 25 minutes.

Meanwhile, make sauce. In a small bowl, whisk together cornstarch and water, until the cornstarch dissolves completely. Set aside. Combine soy sauce, honey, garlic, lime juice and Sriracha in a small saucepan over medium heat. When the mixture reaches a boil, reduce heat and add the cornstarch mixture. Bring to simmer again and cook until sauce thickens, about 2 minutes.

Toss cooked cauliflower in sauce until evenly coated. Return the cauliflower to baking sheet and broil for 2 minutes.

Garnish with scallions.

shanie5

Tue, Sep 20 2016, 9:10 pm

gibberish wrote:

Interesting idea. Will it work with defrosted cauliflower (originally frozen)?

Probably. it will add flavor, but not crunch.

Chayalle

Tue, Sep 20 2016, 9:18 pm

Cauliflower soup is delicious (as close as you can get to broccoli soup in a family where one child is allergic to broccoli....)

Just saute an onion or two, add a potato or two in chunks, add in cauliflower, water to cover, salt and pepper. Bring to a boil and cook for about 20 minutes. Puree.

L K

Tue, Sep 20 2016, 9:31 pm

Boil in salted water for a short time so it soesnt get too soft. If frozen be careful not to overcook.
Bread in plain breadcrumbs.
Fry with just a little oil.

I can eat a whole pan of this goodness.