I think that broccoli has always won the “blah” test with folks that are iffy about vegetables that aren’t potatoes. But that is because they haven’t seen cauliflower yet … unless they saw it in the buffet line and it was mixed with Vegetable Enemy #1 AND Veg Enemy #3 – Broccoli AND Carrots.
But in the past couple of years, smart and innovative cooks have come up with several ways to make cauliflower delicious. By grating the head of the cauliflower, you end up with little pieces of “rice” that can be transformed into several tasty dishes that look and taste nothing like the big white chunks of florets that have turned away children and adults alike. They can even be turned into the greatest vegetable preparation of all time – MASHED POTATOES. Well, they aren’t actually potatoes, but they are pretty darn good.
Also try making “steaks” by cutting 1″ to 1 1/2″, season with your favorite seasoning salt, brush will olive oil and grill, turning once until you have good grill marks and the cauliflower steak is tender.
Cauliflower Mashed Potatoes
- 2.5 – 3 lbs medium cauliflower head
- 2 large garlic cloves
- 1 tbsp butter I used salted or olive oil
- 1/2 tsp salt
- Ground black pepper to taste
- Separate cauliflower into florets and cut in smaller chunks.
- In a medium pot, combine cauliflower, garlic and enough cold water to cover the vegetables. Place a lid on top and bring to a boil. Reduce heat to low and cook for about 10 minutes or until cauliflower is fork tender. Drain.
- Add butter or olive oil, salt and ground black pepper to taste. Using an immersion blender (a food processor), process until very smooth or desired consistency. Adjust salt and pepper to taste, if necessary.
- Serve hot just like you would serve mashed potatoes.
CAULIFLOWER SHRIMP RICE
- 1 Tbs of butter
- 2 cups of fresh snow peas
- 1 pound of cooked shrimp
- 12 oz bag of frozen Cauliflower rice if using fresh, grate about 2 cups of Cauliflower, cook/steamed before incorporating to Snow peas/shrimp mix
- Salt & Pepper to taste
- Chopped Celery for garnish
- Steam the cauliflower rice bag according to manufacturer’s direction.
- Heat butter in a large skillet over medium-high heat.
- Incorporate the snow peas and cook for about 4 minutes.
- Add the cooked shrimp and toss for 1 minute, Stir in the steamed cauliflower rice. Mix well and add salt a pepper to taste. A little chopped celery will add garnish and crunch.
CAULIFLOWER “FRIED RICE”
- Vegetable oil
- 2 large eggs beaten
- 5 or 6 scallions chopped with white1 cup chopped scallions, light and green parts separated (you'll need 5-6 scallions)
- 3 garlic cloves minced
- 1 tablespoon finely chopped fresh ginger
- One 2-lb head cauliflower or 2 pounds ready to cook' cauliflower
- 4-5 tablespoons soy sauce use gluten-free if needed
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sugar
- 1 cup frozen peas and carrots
- 1 teaspoon rice vinegar1 teaspoon Asian sesame oil
- 1/4 cup chopped cashews or peanuts optional