I usually get cauli plus other vegies (carrot, potato, broccoli, beans etc), add a broken up BBQ chicken, add a white and cheese sauce into the mix. Put some shreded cheese on top then put it in the oven!
Cauliflower Puree is great. Steam or microwave as you would with potato and then puree in a food processor.
Roast Cauliflower coat with olive oil, salt & pepper and roast in baking tray with baking paper on 180C till golden, turn if needed. It goes sweet and yummy!
Riced Cauliflower - Chuck the cauliflower in the food processor and when you have a consistency like rice (takes two seconds) put in a bowl cover with glad wrap and pr!ck holes and then cook on high for 5 minutes serve with anything as you would rice. Kids won't know the difference and its YUMMY and better for you, you can also stir fry as a fried rice adding fried rice ingredients.
I have the yummiest recipe for Cauliflower Soup (my Mums recipe)
1 cup chopped onion
30g butter or margarine
30g plain flour
2 1/4 cups chicken stock
2 cups cauliflower sprigs (I use a whole cauliflower and just add more water as needed)
3/4 cup milk
1/2 cup cream
Fresh chopped parsley
Cayenne pepper
Salt/Pepper
Melt Butter, saute onion, stir in flour, cook gently.
Add stock and cauliflower (add extra water if needed).
Boil, then simmer for 30mins.
Puree (or mash) then add milk, cream, then season with peppers and salt
Heat through gently, serve with chopped parsley
**Can be frozen
350g cauliflower, cut into small florets
200g carrots, cut into 2cm pieces
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground tumeric
Pinch of ground chillies
1 teaspoon of olive oil
2 teaspoons freshly squeezed lemon juice
2 tablespoons fresh coriander
Put the cauliflower and carrot in a steamer basket and steam for 20 mins or until veggies are very tender.
Meanwhile, put the coriander, cumin, tumeric and chilli in a small non-stick frying pan. Cook stirring for 2-3 mins until spices are aromatic. Remove from heat.
Put the steamed veggies, spice mixture, oil and lemon juice in a food processor and process until smooth. Transfer to serving bowl and stir in the fresh coriander.
Serve at room temp or chilled. Accompany with cucumber sticks and pappadums.
I've recently stumbled across the idea of roast cauli - it's so easy and just delicious! Apparently it makes a good soup base too.
1. Take a head (or halfa) of cauli
2. Cuts slices longways through the head and stalk, into 0.5-1cm thick (approx) slices. You'll have some 'perfect' looking bits and lots of smaller / crumblier bits.
3. Lay on a greased baking tray or two, drizzle with olive oil and sea salt and pepper
4. Roast in moderate oven until nice and brown/caramalised, to taste. Keep an eye on the smaller crumblier bits, you may have to rescue them so they don't get burnt (they go straight into my mouth, usually!)
Thanks so much - roasted cauli last night, puree today and riced cauli tomorrow! I am off to raid the IL's vege patch on the weekend as FIL grows it but they don't eat it - I plan on making them some soup!
Rouge - I loved it, so did DH and the girls so a HUGE win! I have been looking for a rice alternative too so that was a fab tip, as I have been avoiding a few of DH's fav meals due to using rice as a side. You should write a recipe book! xx
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Cauliflower ideas???
And same for the riced cauli!
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