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I've never fixed it before, but DH was willing to let me buy it if I would leave his half raw!

I had it at a club dinner recently and it was absolutely delicious. Cooked to perfection, not to mushy and not too al dente. I believe they also had a hollandaise sauce over it, which I probably won't bother to fix.

CA Lori, Probably the easiest way is to break it into flowerets and steam it. You can sample it as it steams to get the texture you prefer. I eat it plain or with melted yellow cheese on it. If you want to REALLY make it easy, you can buy an envelope packet of Hollandaise sauce which you can find in grocery aisles where spices and such are kept. Enjoy!

I also roast mine with olive oil, salt and pepper. Usually at 350. And like IR said, you can pick one out until it's at the doneness you prefer.

Martha

I steam it for 6 minutes and add only a little salt and pepper. I generally do not eat most sauces/dips in order to avoid the calories.

Most times I steam broccoli and cauliflower together.

I cooked half the cauliflower before I had a chance to get back to your responses. I broke the head into florets and steamed them in my M/W steamer for about 5 minutes. Then I made a cheddar cheese sauce (also in the M/W). It was delicious!

I'll cook the other half Sat. night, but I won't put a cheese sauce on it, just some salt and pepper and possibly a little butter. I, too, try to avoid eating too many calories.

IR: I'm curious about those packaged Hollandaise Sauces. Are they any good? The only packaged mixes I use are the Brown Gravy mix, which I doctor up with mushrooms, onions, and some sherry, and the Taco Seasoning mix.

Thank you for your helpful responses.

This message has been edited. Last edited by: CA Lori,

Lori -- if you have a Trader Joe's near you they sell a prepared Hollandiase in the refrigerator section which is really good.

Martha

I tend to interchange cauliflower with broccoli. I roast it, steam it, stir fry it, and use it raw in vegetable salads.

My two faves:
1) I roast flowerets at 450 degrees, after sprinkling them with olive oil, fresh crushed garlic, salt, fresh ground pepper and fresh grated parmesan cheese, until fragrant, browned and tender. (Usually 12 min.) Then I immediately squeeze fresh lemon juice on it.

2) I saute it in a deep skillet, the Sicilian way, with olive oil, fresh crushed garlic, a bit of crushed hot pepper flakes and a dab of anchovy paste, until tender and golden. Then I add a little bit of chopped fresh rosemary, golden raisins, toasted pine nuts, and fresh-squeezed lemon juice. This can be served immediately as a side dish or better yet, tossed with freshly cooked pasta, usually penne, with a cloud of freshly grated parmesan or pecorino cheese.

Aychihuahua --

I'll have to try no 2 -- sounds really good with the raisins and pine nuts!

Of course, cauliflower does taste good with garlic!

Martha

Martha, you can also top the cauliflower with fresh bread crumbs browned in olive oil, as a substitute for the parmesan cheese. Or, go for broke and add both

Buon appetito.

Try it curried! You can buy pre-mixed Indian curries at the supermarket - most are low in sodium - and follow the instructions on the packet. Yummy!

quote:

Originally posted by junk collector:
Try it curried! You can buy pre-mixed Indian curries at the supermarket - most are low in sodium - and follow the instructions on the packet. Yummy!

YEAH! Glad you mentioned this. I love curried cauliflower with potatoes and peas over basmati rice pilaf.

We really enjoy Sukhi's Authentic Indian Cuisine mixes. Super easy and quick! Might be a bit spicy for some, but I always throw cauliflower in with the Vindaloo. Soooooooooooooo good!

http://sukhis.com/products/hom...aloo-curry-paste.php

Ya'll are killing me - I lovvvveee Indian and we do not have any good Indian restaurants in our area. I have a jar of butter sauce I bought after a recent trip to CA - hmmm find some curry seasoning - I'll have to pull out one of my Indian cook books.

Have you ever dipped the florets in egg batter and deep fried them? Then season with salt and pepper. Yum!

quote:

Originally posted by Froo Froo:
Have you ever dipped the florets in egg batter and deep fried them? Then season with salt and pepper. Yum!

Wow! I have had them a couple three times in restaurants like that. Awesome. Reluctant to try it at home because I know I will get addicted...

I steam some and then put it in an egg frittata with sauteed onions. So good!

Sheesh, I am so boring! I have never had nor heard of many of the ingredients that have been mentioned!!!

quote:

Originally posted by CA Lori:

IR: I'm curious about those packaged Hollandaise Sauces. Are they any good? The only packaged mixes I use are the Brown Gravy mix, which I doctor up with mushrooms, onions, and some sherry, and the Taco Seasoning mix.

Thank you for your helpful responses.

CA Lori ~ first a disclaimer ~ obviously everything is better made from scratch but not all of us have the ingredients, knowledge or talent to make it that way SO, yes, I do use the seasoning/spice envelopes in a pinch and, yes, the Hollandaise has been perfectly acceptable on the rare occasions I have used it.

For myself, I have used many of them but always "doctor" them up ~ I consider them to be a starting point and then add in ingredients as I choose. So I keep many of them on hand for emergencies when there is no time to go shop!

IR - What do you add to your Hollandaise Sauce when you use the package? It has been my experience the packaged is a little - flat.

A restaurant in Charles City County made the most wonderful hollandaise for their Crabcake Harrison. They used Sally Lunn Bread and included Smithfield Ham. Pure heaven!

quote:

Originally posted by Charming:
IR - What do you add to your Hollandaise Sauce when you use the package? It has been my experience the packaged is a little - flat.

White pepper and a little white wine but, keep in mind, I've only done it twice ~ both times with unexpected over-night guests! That why I said "it will do in a pinch!"