I bought a nice head of cauliflower yesterday. I love cauliflower. The
question is what to do with it.

I have an old recipe that calls for removing the heavy green stems, then
par-boiling the whole head of cauliflower, drain it well then pat the
entire head with moist seasoned buttered breadcrumbs and baking it in
the oven until fork-tender. I've made this before and it is delicious!

OTOH, I'm also thinking I could make a baked cauliflower gratin using
the cut florets. Cauliflower contains a lot of water so the florets
would need to be par-cooked and well drained first. Make a mornay sauce
using shredded sharp and white cheddar. Spooned into a buttered baking
dish and topped with buttered breadcrumbs and baked @375F for 35-45
minutes. Decisions, decisions. :)

Jill

On 2024-03-09 10:48 a.m., jmcquown wrote:
> I bought a nice head of cauliflower yesterday. I love cauliflower.
> The question is what to do with it.
>

Stir some curry powder into some yogurt. Smear the yogurt over the
cauliflower and roast it. Or...... slice the cauliflower and smear the
yogurt over the slices and grill them.

I have a strange relationship with cauliflower. If I have not had
calulflower for a month or more I really enjoy it. But then I have no
interest in it for at least a month. For some reason I only like to have
it once in a while.

jmcquown wrote :

> I have an old recipe that calls for removing the heavy green stems, then
> par-boiling the whole head of cauliflower, drain it well then pat the
> entire head with moist seasoned buttered breadcrumbs and baking it in
> the oven until fork-tender. I've made this before and it is delicious!
[snip]
> Decisions, decisions. :)

I'd go with option #1. Why diminsh the flavor of caulifower with a cheese
sauce?

--
The growing voter discontent with Biden vs Trump is the suspicion that we
missed the off ramp a few exits back and are due for a course correction.

On 3/9/2024 11:17 AM, Dave Smith wrote:
> On 2024-03-09 10:48 a.m., jmcquown wrote:
>> I bought a nice head of cauliflower yesterday.  I love cauliflower.
>> The question is what to do with it.
>>
>
> Stir some curry powder into some yogurt. Smear the yogurt over the
> cauliflower and roast it. Or...... slice the cauliflower and smear the
> yogurt over the slices and grill them.
>
Thanks, Dave. Sorry, I don't have any yogurt or curry powder. It's
been pouring down rain since last night and it's very windy so no
grilling going on here. I'm not going to the store in this messy
weather, either.

> I have a strange relationship with cauliflower. If I have not had
> calulflower for a month or more I really enjoy it. But then I have no
> interest in it for at least a month. For some reason I only like to have
> it once in a while.
>
Cauliflower is like a blank slate. It's very mild/bland.

Jill

On 3/9/2024 11:33 AM, heyjoe wrote:
> jmcquown wrote :
>
>> I have an old recipe that calls for removing the heavy green stems, then
>> par-boiling the whole head of cauliflower, drain it well then pat the
>> entire head with moist seasoned buttered breadcrumbs and baking it in
>> the oven until fork-tender. I've made this before and it is delicious!
> [snip]
>> Decisions, decisions. :)
>
> I'd go with option #1. Why diminsh the flavor of caulifower with a cheese
> sauce?
>
I'm not a huge fan of cheese-sauced vegetables so I am already leaning
towards the first option. Thanks!

Jill

On 2024-03-09, jmcquown <j_mcquown@comcast.net> wrote:
> I bought a nice head of cauliflower yesterday. I love cauliflower. The
> question is what to do with it.

Roast it. Once you've got some caramelization, it doesn't need much
else.

https://www.seriouseats.com/the-food-lab-how-to-roast-vegetables#toc-how-to-roast-cauliflower-cabbage-and-romanesco

--
Cindy Hamilton

On Sat, 9 Mar 2024 11:17:32 -0500, Dave Smith
<adavid.smith@sympatico.ca> wrote:

>I have a strange relationship with cauliflower.

Thanks for sharing.

On 3/9/2024 12:28 PM, Cindy Hamilton wrote:
> On 2024-03-09, jmcquown <j_mcquown@comcast.net> wrote:
>> I bought a nice head of cauliflower yesterday. I love cauliflower. The
>> question is what to do with it.
>
> Roast it. Once you've got some caramelization, it doesn't need much
> else.
>
> https://www.seriouseats.com/the-food-lab-how-to-roast-vegetables#toc-how-to-roast-cauliflower-cabbage-and-romanesco
>

I'm considering that as well. Slices rather than florets.

Jill

On 09/03/2024 15:48, jmcquown wrote:
> I bought a nice head of cauliflower yesterday.  I love cauliflower.  The
> question is what to do with it.
>
> I have an old recipe that calls for removing the heavy green stems, then
> par-boiling the whole head of cauliflower, drain it well then pat the
> entire head with moist seasoned buttered breadcrumbs and baking it in
> the oven until fork-tender.  I've made this before and it is delicious!
>
> OTOH, I'm also thinking I could make a baked cauliflower gratin using
> the cut florets.  Cauliflower contains a lot of water so the florets
> would need to be par-cooked and well drained first.  Make a mornay sauce
> using shredded sharp and white cheddar.  Spooned into a buttered baking
> dish and topped with buttered breadcrumbs and baked @375F for 35-45
> minutes.  Decisions, decisions. :)
>

Cauliflower cheese is popular across the British Isles.
I've sometimes varied it a bit, by using purple cauliflower and port
wine cheddar.

On 3/9/2024 3:21 PM, S Viemeister wrote:
> On 09/03/2024 15:48, jmcquown wrote:
>> I bought a nice head of cauliflower yesterday.  I love cauliflower.
>>
(snipped self)
>> OTOH, I'm also thinking I could make a baked cauliflower gratin using
>> the cut florets.  Cauliflower contains a lot of water so the florets
>> would need to be par-cooked and well drained first.  Make a mornay
>> sauce using shredded sharp and white cheddar.  Spooned into a buttered
>> baking dish and topped with buttered breadcrumbs and baked @375F for
>> 35-45 minutes.  Decisions, decisions. :)
>>
>
> Cauliflower cheese is popular across the British Isles.
> I've sometimes varied it a bit, by using purple cauliflower and port
> wine cheddar.
>
I've never seen purple cauliflower.

Jill

On 2024-03-10 2:23 p.m., jmcquown wrote:
> On 3/9/2024 3:21 PM, S Viemeister wrote:
>> On 09/03/2024 15:48, jmcquown wrote:
>>> I bought a nice head of cauliflower yesterday.  I love cauliflower.
> (snipped self)
>>> OTOH, I'm also thinking I could make a baked cauliflower gratin using
>>> the cut florets.  Cauliflower contains a lot of water so the florets
>>> would need to be par-cooked and well drained first.  Make a mornay
>>> sauce using shredded sharp and white cheddar.  Spooned into a
>>> buttered baking dish and topped with buttered breadcrumbs and baked
>>> @375F for 35-45 minutes.  Decisions, decisions. :)
>>>
>>
>> Cauliflower cheese is popular across the British Isles.
>> I've sometimes varied it a bit, by using purple cauliflower and port
>> wine cheddar.
>>
> I've never seen purple cauliflower.
>
> Jill
You probably would have to go to a more "up-market" store to find it.

On 10/03/2024 20:23, jmcquown wrote:
> On 3/9/2024 3:21 PM, S Viemeister wrote:
>> On 09/03/2024 15:48, jmcquown wrote:
>>> I bought a nice head of cauliflower yesterday.  I love cauliflower.
> (snipped self)
>>> OTOH, I'm also thinking I could make a baked cauliflower gratin using
>>> the cut florets.  Cauliflower contains a lot of water so the florets
>>> would need to be par-cooked and well drained first.  Make a mornay
>>> sauce using shredded sharp and white cheddar.  Spooned into a
>>> buttered baking dish and topped with buttered breadcrumbs and baked
>>> @375F for 35-45 minutes.  Decisions, decisions. :)
>>>
>>
>> Cauliflower cheese is popular across the British Isles.
>> I've sometimes varied it a bit, by using purple cauliflower and port
>> wine cheddar.
>>
> I've never seen purple cauliflower.
>
They also come in orange, and a pretty medium green.
I have some in my fridge right now.

I like to combine them with broccoli and white cauliflower.

jmcquown wrote:

> On 3/9/2024 11:33 AM, heyjoe wrote:
> > jmcquown wrote :
> >
> > > I have an old recipe that calls for removing the heavy green
> > > stems, then par-boiling the whole head of cauliflower, drain it
> > > well then pat the entire head with moist seasoned buttered
> > > breadcrumbs and baking it in the oven until fork-tender. I've
> > > made this before and it is delicious!
> > [snip]
> > > Decisions, decisions. :)
> >
> > I'd go with option #1. Why diminsh the flavor of caulifower with a
> > cheese sauce?
> >
> I'm not a huge fan of cheese-sauced vegetables so I am already
> leaning towards the first option. Thanks!
>
> Jill

So how did you make it? (maybe it's further down and ignore if so).

On 3/9/2024 10:42 AM, jmcquown wrote:
> On 3/9/2024 11:17 AM, Dave Smith wrote:
>> On 2024-03-09 10:48 a.m., jmcquown wrote:
>>> I bought a nice head of cauliflower yesterday.  I love cauliflower.
>>> The question is what to do with it.
>>>
>>
>> Stir some curry powder into some yogurt. Smear the yogurt over the
>> cauliflower and roast it. Or...... slice the cauliflower and smear the
>> yogurt over the slices and grill them.
>>
> Thanks, Dave.  Sorry, I don't have any yogurt or curry powder.  It's
> been pouring down rain since last night and it's very windy so no
> grilling going on here.  I'm not going to the store in this messy
> weather, either.
>
>> I have a strange relationship with cauliflower. If I have not had
>> calulflower for a month or more I really enjoy it. But then I have no
>> interest in it for at least a month. For some reason I only like to
>> have it once in a while.
>>
> Cauliflower is like a blank slate.  It's very mild/bland.
>
I don't find it mild at all, but repulsive. My loss, because along with
the other member of its species it is one of the most healthful foods.
>
> Jill

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

On 3/11/2024 11:37 AM, BryanGSimmons wrote:

>>> I have a strange relationship with cauliflower. If I have not had
>>> calulflower for a month or more I really enjoy it. But then I have no
>>> interest in it for at least a month. For some reason I only like to
>>> have it once in a while.
>>>
>> Cauliflower is like a blank slate.  It's very mild/bland.
> >
> I don't find it mild at all, but repulsive.  My loss, because along with
> the other member of its species it is one of the most healthful foods.

Boiled is terrible, roasted is very nice. I did not eat it for year
until I had it roasted.

On 2024-03-11 12:50 p.m., Ed P wrote:
> On 3/11/2024 11:37 AM, BryanGSimmons wrote:
>

>>> Cauliflower is like a blank slate.  It's very mild/bland.
>>  >
>> I don't find it mild at all, but repulsive.  My loss, because along
>> with the other member of its species it is one of the most healthful
>> foods.
>
> Boiled is terrible, roasted is very nice.   I did not eat it for year
> until I had it roasted.
>

The trick to making cauliflower really tasty is to have it only once
every 3-4 months.

On 3/11/2024 11:30 AM, cshenk wrote:
> jmcquown wrote:
>
>> On 3/9/2024 11:33 AM, heyjoe wrote:
>>> jmcquown wrote :
>>>
>>>> I have an old recipe that calls for removing the heavy green
>>>> stems, then par-boiling the whole head of cauliflower, drain it
>>>> well then pat the entire head with moist seasoned buttered
>>>> breadcrumbs and baking it in the oven until fork-tender. I've
>>>> made this before and it is delicious!
>>> [snip]
>>>> Decisions, decisions. :)
>>>
>>> I'd go with option #1. Why diminsh the flavor of caulifower with a
>>> cheese sauce?
>>>
>> I'm not a huge fan of cheese-sauced vegetables so I am already
>> leaning towards the first option. Thanks!
>>
>> Jill
>
> So how did you make it? (maybe it's further down and ignore if so).

I haven't cooked it yet. :)

Jill

On 3/10/2024 6:05 PM, Graham wrote:
> On 2024-03-10 2:23 p.m., jmcquown wrote:
>> On 3/9/2024 3:21 PM, S Viemeister wrote:
>>> On 09/03/2024 15:48, jmcquown wrote:
>>>> I bought a nice head of cauliflower yesterday.  I love cauliflower.
>> (snipped self)
>>>> OTOH, I'm also thinking I could make a baked cauliflower gratin
>>>> using the cut florets.  Cauliflower contains a lot of water so the
>>>> florets would need to be par-cooked and well drained first.  Make a
>>>> mornay sauce using shredded sharp and white cheddar.  Spooned into a
>>>> buttered baking dish and topped with buttered breadcrumbs and baked
>>>> @375F for 35-45 minutes.  Decisions, decisions. :)
>>>>
>>>
>>> Cauliflower cheese is popular across the British Isles.
>>> I've sometimes varied it a bit, by using purple cauliflower and port
>>> wine cheddar.
>>>
>> I've never seen purple cauliflower.
>>
>> Jill
> You probably would have to go to a more "up-market" store to find it.

Publix Supermarket is about as "up-market" as I can get. As far as I
can tell from a web search, "Purple cauliflower is interchangeable with
white cauliflower in taste and texture" so I doubt I'll be looking for it.

Jill

On 3/10/2024 6:56 PM, S Viemeister wrote:
> On 10/03/2024 20:23, jmcquown wrote:
>> On 3/9/2024 3:21 PM, S Viemeister wrote:
>>> On 09/03/2024 15:48, jmcquown wrote:
>>>> I bought a nice head of cauliflower yesterday.  I love cauliflower.
>> (snipped self)
>>>> OTOH, I'm also thinking I could make a baked cauliflower gratin
>>>> using the cut florets.  Cauliflower contains a lot of water so the
>>>> florets would need to be par-cooked and well drained first.  Make a
>>>> mornay sauce using shredded sharp and white cheddar.  Spooned into a
>>>> buttered baking dish and topped with buttered breadcrumbs and baked
>>>> @375F for 35-45 minutes.  Decisions, decisions. :)
>>>>
>>>
>>> Cauliflower cheese is popular across the British Isles.
>>> I've sometimes varied it a bit, by using purple cauliflower and port
>>> wine cheddar.
>>>
>> I've never seen purple cauliflower.
>>
> They also come in orange, and a pretty medium green.
> I have some in my fridge right now.
>
> I like to combine them with broccoli and white cauliflower.

For presentation? From what I've been able to find "Purple cauliflower
is interchangeable with white cauliflower in taste and texture". I'm
not going to go looking for it. The stores around here would probably
charge more for it. It would be fun to see, though. :)

Jill

On 11/03/2024 22:43, jmcquown wrote:
> On 3/10/2024 6:05 PM, Graham wrote:
>> On 2024-03-10 2:23 p.m., jmcquown wrote:
>>> On 3/9/2024 3:21 PM, S Viemeister wrote:
>>>> On 09/03/2024 15:48, jmcquown wrote:
>>>>> I'm also thinking I could make a baked cauliflower gratin
>>>>> using the cut florets.  Cauliflower contains a lot of water so the
>>>>> florets would need to be par-cooked and well drained first.  Make a
>>>>> mornay sauce using shredded sharp and white cheddar.  Spooned into
>>>>> a buttered baking dish and topped with buttered breadcrumbs and
>>>>> baked @375F for 35-45 minutes.  Decisions, decisions. :)
>>>>>
>>>> Cauliflower cheese is popular across the British Isles.
>>>> I've sometimes varied it a bit, by using purple cauliflower and port
>>>> wine cheddar.
>>>>
>>> I've never seen purple cauliflower.
>>>
>> You probably would have to go to a more "up-market" store to find it.
>
> Publix Supermarket is about as "up-market" as I can get.  As far as I
> can tell from a web search, "Purple cauliflower is interchangeable with
> white cauliflower in taste and texture" so I doubt I'll be looking for it.
>
The taste and texture are similar, but purple cauli contains
anthocyanin, an antioxidant, and orange cauliflower contains beta carotene.

On 11/03/2024 22:45, jmcquown wrote:
> On 3/10/2024 6:56 PM, S Viemeister wrote:
>> On 10/03/2024 20:23, jmcquown wrote:

>>> I've never seen purple cauliflower.
>>>
>> They also come in orange, and a pretty medium green.
>> I have some in my fridge right now.
>>
>> I like to combine them with broccoli and white cauliflower.
>
> For presentation?  From what I've been able to find "Purple cauliflower
> is interchangeable with white cauliflower in taste and texture".  I'm
> not going to go looking for it.  The stores around here would probably
> charge more for it.  It would be fun to see, though. :)
>
Partly for presentation, partly for nutrition. As you say, the taste and
texture are similar.

I also like to use a mix of different coloured carrots - again, partly
for presentation, and partly for nutrition.

On 3/11/2024 7:12 PM, S Viemeister wrote:
> On 11/03/2024 22:43, jmcquown wrote:
>> On 3/10/2024 6:05 PM, Graham wrote:
>>> On 2024-03-10 2:23 p.m., jmcquown wrote:
>>>> On 3/9/2024 3:21 PM, S Viemeister wrote:
>>>>> On 09/03/2024 15:48, jmcquown wrote:
>>>>>> I'm also thinking I could make a baked cauliflower gratin using
>>>>>> the cut florets.  Cauliflower contains a lot of water so the
>>>>>> florets would need to be par-cooked and well drained first.  Make
>>>>>> a mornay sauce using shredded sharp and white cheddar.  Spooned
>>>>>> into a buttered baking dish and topped with buttered breadcrumbs
>>>>>> and baked @375F for 35-45 minutes.  Decisions, decisions. :)
>>>>>>
>>>>> Cauliflower cheese is popular across the British Isles.
>>>>> I've sometimes varied it a bit, by using purple cauliflower and
>>>>> port wine cheddar.
>>>>>
>>>> I've never seen purple cauliflower.
>>>>
>>> You probably would have to go to a more "up-market" store to find it.
>>
>> Publix Supermarket is about as "up-market" as I can get.  As far as I
>> can tell from a web search, "Purple cauliflower is interchangeable
>> with white cauliflower in taste and texture" so I doubt I'll be
>> looking for it.
>>
> The taste and texture are similar, but purple cauli contains
> anthocyanin, an antioxidant, and orange cauliflower contains beta carotene.
>
Good information, thanks.

Jill

On 3/11/2024 7:16 PM, S Viemeister wrote:
> On 11/03/2024 22:45, jmcquown wrote:
>> On 3/10/2024 6:56 PM, S Viemeister wrote:
>>> On 10/03/2024 20:23, jmcquown wrote:
>
>>>> I've never seen purple cauliflower.
>>>>
>>> They also come in orange, and a pretty medium green.
>>> I have some in my fridge right now.
>>>
>>> I like to combine them with broccoli and white cauliflower.
>>
>> For presentation?  From what I've been able to find "Purple
>> cauliflower is interchangeable with white cauliflower in taste and
>> texture".  I'm not going to go looking for it.  The stores around here
>> would probably charge more for it.  It would be fun to see, though. :)
>>
> Partly for presentation, partly for nutrition. As you say, the taste and
> texture are similar.
>
> I also like to use a mix of different coloured carrots - again, partly
> for presentation, and partly for nutrition.

I wouldn't buy a mix of carrots. I don't like carrots.

Jill

On 2024-03-11 7:32 p.m., jmcquown wrote:
> On 3/11/2024 7:16 PM, S Viemeister wrote:

>> Partly for presentation, partly for nutrition. As you say, the taste
>> and texture are similar.
>>
>> I also like to use a mix of different coloured carrots - again, partly
>> for presentation, and partly for nutrition.
>
> I wouldn't buy a mix of carrots.  I don't like carrots.

I normally don't care much for carrot but find them handy for adding to
other dishes, or for roasting. When we were down with Covid my wifes's
friend brought us some groceries and they included a package f heirloom
carrots. We had some roasted last night and I really enjoyed them.
Tonight my wife threw some raw carrot sticks on my plate, some purple
and some yellow. They were great.

On 11/03/2024 23:32, jmcquown wrote:
> On 3/11/2024 7:16 PM, S Viemeister wrote:
>> On 11/03/2024 22:45, jmcquown wrote:
>>> On 3/10/2024 6:56 PM, S Viemeister wrote:
>>>> On 10/03/2024 20:23, jmcquown wrote:
>>
>>>>> I've never seen purple cauliflower.
>>>>>
>>>> They also come in orange, and a pretty medium green.
>>>> I have some in my fridge right now.
>>>>
>>>> I like to combine them with broccoli and white cauliflower.
>>>
>>> For presentation?  From what I've been able to find "Purple
>>> cauliflower is interchangeable with white cauliflower in taste and
>>> texture".  I'm not going to go looking for it.  The stores around
>>> here would probably charge more for it.  It would be fun to see,
>>> though. :)
>>>
>> Partly for presentation, partly for nutrition. As you say, the taste
>> and texture are similar.
>>
>> I also like to use a mix of different coloured carrots - again, partly
>> for presentation, and partly for nutrition.
>
> I wouldn't buy a mix of carrots.  I don't like carrots.
>
An excellent reason not to buy them.
Could I interest you in mixed colour 'green' beans?