Blech! I hate cauliflower! I've tried it several different ways, and just can't stomach the taste of it.

Growing up we had an English friend of the family who would often make us "cauliflower cheese" for dinner. Makes me want some right now actually, no idea how I'd go about making it though. And it probably wouldn't be the same even if I did :(

Pretty simple, really - parboil the florets, make a cheese sauce (roux-based is best for this) with any additions you fancy (bacon and mustard are good) but make sure it's really thick, as the cauliflower will give off water when cooking. Pour over, add stale breadcrumbs and cheese if you like that sort of thing on top, bake for 15 minutes.

Has to have sliced tomato on top in my book too!

Oh, and you need to use good strong cheese - mild colby / mild cheddar etc won't cut it!

aloo gobi masala (potato and cauliflower dry curry) with a naan bread. mmmmm.

http://www.yummyoyummy.com/2010/01/aloo-gobi_25.html

i used this recipe, and made a huge portion which i froze individual portions in freezer bags. my own ready meals :)

om nomnomnomnom
:-:Cauliflower:-: - oh, yes! ^:)^
Raw, steamed, grilled, deep fried, mashed, pureed what ever way.

[QUOTE=cordelli;16044262]I love it coated with beaten eggs and grated cheese and roasted, like Cauliflower poppers.[QUOTE]

I tried this yesterday, but with blue cheese crumbled into the egg mix, dip a par cooked floret in, then into a hot frying pan with a tiny bit of butter, and fried until golden brown. Was pretty good!

Cauliflower steak??

http://online.wsj.com/article/SB1000...Header_Rotator

Yes that's my favourite way of eating it. Along with roast chicken,roasted potatoes and some gravy. ^

I also like it plain.....steamed with some butter and freshly ground pepper.

This is one of my favorites - although I guess adding cheese sauce to cauliflower sort of defeats the purpose of eating vegetables!

I don't bother with the baking part.

1. Steam Cauliflower over salted water until tender - drain well. You can cut into florets before steaming, but I like to serve the whole head.
2. While steaming, make a simple roux-based sauce (melt butter in pan, add flour, cook a bit but don't let brown, add milk in small amounts until the desired consistency, add cheese of your choice along with black pepper and I like to add a little red pepper as well. Whatever fresh herbs you have at hand would be nice also. Cook on low heat until cheese is melted adding more milk if necessary. You don't need salt, the cheese is generally salty enough.
3. Pour sauce over califlower and serve.

Make plenty since this also serves as the basis for a wonderful soup. Saute onion in pan until soft but not brown, add whatever veggies you have at hand - diced potatoes, carrots, celery are great - and enough chicken stock to cover generously. Simmer until veggies are desired consistency. Add leftover cauliflower cheese (chopped lighly) add more stock or some cream/milk if too thick, and continue cooking until warmed through. Adjust seasonings. I would think some curry would be good in here. Perfection.

Mine is very similar - but I cook the cauliflower in water, and then use half milk and half cooking water to make the roux sauce.

Adds a lot of flavour, and removes some of the calories!

Audrey

They eat Cauliflower??? You sure?
I thought it was only for show! :-)

I agree completely, about the only item in Indian cuisine - and I've had liver stew for breakfast in India - I won't eat.