Jazzing up Cauliflower

[Terri-Lynn2]

Tonight I am making pork ternderloin, with the spinach feta and rice pie. Does anyone have any ideas for making cauliflower other then steaming it?

Thanks

Terri

[laurenc]

I made this recipe the other night and everyone loved it. I used canned pumpkin and it turned out great. I got it off the CL recipe search. There is another recipe there for a cauliflower bake but I haven't tried that one yet.

Pumpkin Panache

6 cups cauliflower florets
2 tablespoons grated Parmesan cheese, divided
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
Cooking spray
2 cups cubed cooked fresh pumpkin or 11/2 cups canned unsweetened pumpkin
1/4 cup fat-free sour cream
1/3 cup fresh breadcrumbs
1 tablespoon minced fresh parsley


Preheat oven to 350`. Steam cauliflower, covered, 4 minutes or until crisp-tender, and drain. Combine steamed cauliflower, 1 tablespoon cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a 2-quart casserole coated with cooking spray, and toss gently. Place pumpkin in a food processor, and process until smooth. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and sour cream, and pulse until smooth. Spoon the pumpkin mixture over cauliflower. Combine 1 tablespoon cheese, breadcrumbs, and parsley; sprinkle over pumpkin mixture. Bake at 350` for 15 minutes.
Yield: 6 servings (serving size: 1 cup).

CALORIES 57 (14% from fat); FAT 0.9g (sat 0.4g, mono 0.2g, poly 0.1g); PROTEIN 4g; CARB 9.5g; FIBER 2.90g; CHOL 1mg; IRON 1.0mg; SODIUM 261mg; CALC 64mg

[Natasha]

This would not be a good accompaniment for your dinner http://www.cookinglight.com/bbs/smile.gif but it's easy to cook chopped cauliflower with bottled curry paste, curry powder (both to taste), turmeric (if you want), a bit of ginger, a bit of water, and chopped cilantro as a garnish. Not terribly gourmet, but it sure is fast.

[This message has been edited by Natasha (edited 02-09-2001).]

[karenv]

with Cauliflower, I put add in some chopped scallions, poppy seeds and red pepper. It is steamed but the additives really spice it up. You can also add some curry powder (a tad) or paprika. Sooo good.


Karen

[Kelli Kerrigan]

Terri
Add some herbs de provence to your steam water. It gives the steamed vegis a great taste. Or brown alittle butter and add some caraway seed, also real good with cali.

[Terri-Lynn2]

thanks everyone for your great suggestions.

Terri

[claire]

I really like the olive oil, mustard, wine vinegar and green onion sauce listed at the back of the October 2000 issue. It is on the page where a couple of main dishes and side dishes are suggested. The recipe calls for both broccoli and cauliflower, however, the sauce would be good on just cauliflower.

[Ed]

Hi,

Here's a recipe I like for Cauliflower.

I will say that I use a whole head of Cauliflower, but I cut the florets close to the top and use very little of the stems and then I usually make the sauce by one and one half the recipe. I would double the sauce recipe but Sharon usually talks me out of it.

Anyway, I think you'll like this recipe.

Ed


* Exported from MasterCook *

Cauliflower w/ Mushroon Sauce


Serving Size : 4


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Side Dish -- 2 cups cauliflower
florets, cooked
2 teaspoons butter
1/2 cup sliced mushrooms
1 Tablespoon chopped scallions
2 teaspoons enriched flower
1/8 teaspoon sea salt
1 dash white pepper
1/2 cup skim milk
2 teaspoons grated Parmesan cheese


Arrange Cauliflower in small non stick baking pan; set aside.
Melt butter in small sauce pan;
add mushrooms and scallion and saute for 1 minute. Stir in flour, salt & pepper; cook, stirring continuously,
pour in milk and cook until slightly thickened.
Pour sauce over cauliflower and sprinkle evenly with cheese.
Bake at 450° approximately 10 to 15 minutes on until top is slightly browned.




Per serving: 34 Calories (kcal); 2g Total Fat; (57% calories from fat); 2g Protein; 2g Carbohydrate; 6mg Cholesterol; 110mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[sushibones]

Ed--

The computer gremlins are loose again. Would perfumed nasturtiums work for the enriched flower?

Susan http://www.cookinglight.com/bbs/biggrin.gif

[SoCal]

Thanks for bringing up this topic Terri!

Ed, your recipe sounds delicious; can't wait to try it!

I also only steam cauliflower (plain) so I appretiate all the tips!! http://www.cookinglight.com/bbs/smile.gif

[Marsha]

Roasted cauliflower is great - use 2-3 cloves garlic & a scant tsp of salt & make a paste, using mortar & pestle. Add 1 Tbs olive oil to paste & mix well. Pour over cauliflower, cut into florettes; put on jelly roll pan & roast at 400 degrees 20-30 minutes, turning at least once (it browns a bit). You can use any vegetables you like - carrots, broccoli, celery, peppers, asparagus (cook only 10 minutes), green beans, squash, potatoes - let your taste buds be your guide.

[luv2cook]

oh, how could you bring up the "C" word? http://www.cookinglight.com/bbs/eek.gif

[lorilei]

I realize this recipe is probably too late in coming for your dinner, Terri; but I thought I'd share in case anyone was interested.

This makes a lovely side dish (and I've even eaten the leftovers as a lunch main dish).

CREAMY HERBED ROASTED CAULIFLOWER

Cut head of fresh cauliflower into florets; toss with a bit of olive oil and roast on a cookie sheet in 450 degree oven for 20-25 minutes (tossing often), or until lightly browned. Meanwhile, carmelize 1-2 medium onions in 3 T butter or olive oil (will take about 20 minutes); if you're having trouble getting the onions to brown, add 1/2 tsp sugar to aid carmelization.

When cauliflower is roasted, mix with onions and add 1/2 jar alfredo sauce (low-fat is an option here) and 1 1/2 tsp rosemary. Mix thorougly and place in a 1 1/2 quart baking dish. Top with shredded parmesan or romano cheese. Bake for 15 minutes at 350 degrees, or until heated through.

[MrsReber]

I always steam my cauliflower, but here's what I do to add a bit more flavor- while it's steaming, I put a little bit of cheese on top- just whatever I have, could be American or cheddar. It's very easy and adds a little something to it. My husband also likes to add a little seasoning, maybe some seasoned salt or Old Bay. Not too fancy, I know, but very very easy and we still get the benefits of steaming.

[Karen M]

We love Roasting Cauliflower too. Check out this recipe-Roasted Cauliflower with Corriander and Cumin from Epicurious.com. It's our new favorite way to prepare cauliflower. http://www.epicurious.com/run/recipe/view?id=14484