Ok so after laughing at the title, 5 Things To Do With A Cauliflower, shelve the more mischievous ideas that spring to mind and let me tell you that cauliflower is the best thing since sliced bread – literally. In my quest to continually lower my carbohydrates to suit my jeans size I’m always looking for ways to substitute bread and potatoes and the humble cauliflower is my saviour.
Luxury Cauliflower Cheese – The obvious go to is cauliflower cheese, fairly easy, though I’ve given a brief method below which allows you to substitute the obvious cheddar cheese, with some alternatives (Gruyere, Mozzarella etc) or even combine a few different ones. If you are unfortunate enough to be watching your dairy as well as your carbs (you have my sympathy!) but with parmesan you get more cheesy bang flavour for less measuring buck as it were.
- For the sauce, melt some butter in a saucepan. When it’s just starting to sizzle, stir in the flour to make a paste. Cook for a minute, then gradually whisk in milk until you have a smooth, thick sauce. Stir through some mustard, cream cheese/gruyere/mozzarella/cheddar/parmesan and a dash of truffle oil for extra luxe, and cook over a low heat until thickened. Season with lots of black pepper.
- Heat oven to 140C/120C fan/gas 1. Trim the leaves off the cauliflowers and crumble into bite-sized florets. And combine with the cheese sauce. Bake for 1 hr 30-1 hr 45 mins until the cheese is golden and the cauliflower is soft but not mushy. If you want a golden finish, you can grill it and/or scatter with some crispy onions.
The Best Mashed Garlic “Caulitatoes” ever.
If you haven’t heard of Caulitatoes it’s time to catch up. A favourite with the Keto crowd, this really simple mash recipe is a healthier alternative to traditional mash. It’s high in fibre, which slows down digestion and makes you feel fuller for longer. It goes with everything, it’s really tasty, creamy and low carb to boot.
Courtesy of a www.familyfeast.com
This doesn’t really need a recipe unless you struggle to boil an egg. What I will say though is for best results, boil your florets in vegetable broth not water for a richer taste, the addition of spinach is a master stroke for flavour, roughage, all sorts of leafy greens reasons and it looks nice too. Lastly many recipes tell you to puree in a blender. Yes but be careful not to over process. I’ve done that so many times when your mash turns to soup!
As ever though I’m here to the rescue, if you’ve made soup, here are a few things you can do to spice it up.
Cauliflower & Bacon Soup
So you’ve started from scratch or you’ve over processed your mash, either way cauliflower soup is a great addition to the freezer, and lovely on a cold winters’ night (ok not in Dubai) or if you aren’t in the mood for a big meal.
Fry up our lardons and stir through for a paleo/Keto option. Addition of cheese is always a good idea, or some nice fried onions on top. Alternatively add some cream or even some garam masala or cumin for a curried cauliflower option.
Courtesy of www.Theendlessmeal.com
For those considering a Plant-based diet, we haven’t forgotten you, continue reading..
The Big Vegetarian Cauliflower Steak or Roasted Whole Cauliflower
Love this one and it can be done one of two ways, both equally impressive. Either serve inch thick “steaks” or serve as a whole Cauliflower in a lovely oven to table dish, either way, wow your guests and feel smugly healthy once you’ve polished this off and felt full and satisfied.
Courtesy of www.jessicagavin.com
Once you’ve decided on steak vs whole then you are either going to par boil the whole cauliflower first before transferring to an oven proof dish. It’s fairly dense and as your topping won’t take long to cook, it’s preferable to give it 10 quick minutes in boiling water first, but drain it well to avoid a mushy bottom ( who wants that!)
If you are going the steak option then its a smaller cooking surface so you can get away with frying over a low heat, in batches as they are quite big.
Either way your choice of “crumb” can be added after a generous dose of olive oil.
My favourites for flavour and crunch are as follows
- Tahini, lemon juice and herbs
- Crushed pine nuts & Garlic
- Paprika & Hazelnuts
- Breadcrumbs & parmesan
Or any combination of the above. Serve with whipped goats cheese which is amazing!
Courtesy of www.trufflesandtrends.com
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