Versatile Cauliflower

So many delicious choices--easy to make and delicious to eat!  Of course you can always roast cauliflower, but be adventurous and give one of these versions a try if you haven't already!

 

1. As "mashed potatoes"- very easy! Prepare the same way as mashed potatoes. Boil cauliflower until soft and mash in the pot with milk, butter or olive oil, salt and pepper to taste. Try adding everything to a blender or use an immerser for a smooth and very creamy texture. Delicious!

 

Leftovers:  Add an egg and breadcrumbs or matzah meal to leftover mashed cauliflower.  Form into small patties and cook in oil over medium heat until browned on each side.  Crispy on the outside and soft on the inside! A lower calorie pomme dauphine!

2. As "rice" (hot or cold)- Make cauliflower rice by taking the florets and pulsing them in a food processor until it resembles couscous. You can also grate by hand or take the easy route and buy it. Trader Joes carries a bag of frozen organic cauliflower rice for $1.99.

Hot- Heat the rice in a pan and sauté with a little water or stock until softened a bit. Season and serve as you would rice, perhaps with a stir-fry or with a favorite chicken dish.

Cold- Add to a salad or make the cauliflower rice the star in a tabouli style salad. Take the “rice” (uncooked) and add diced tomatoes, cucumber, fresh parsley, mint, olives and lemon vinaigrette.

3. As a curry- Cauliflower is a hearty vegetable that marries well with sauces and spices. Try sautéing onions, peppers, ginger and garlic. Then add cauliflower florets, tomato sauce, curry paste or curry powder, some cumin and a splash of canned coconut milk. Taste and season with salt and pepper. Serve over quinoa and garnish with fresh cilantro.

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