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Any good recipes for cauliflower?


Asked by jossstone1969 at 10:40 AM on Apr. 26, 2012 in Food & Drink

Level 13 (1,300 Credits)
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Answers (8)
  • I cut mine up and steam it. I put butter and salt.

    Answer by louise2 at 10:51 AM on Apr. 26, 2012

  • This one is my all time favorite.. it's so rich though so I save it for special occasions..

    Otherwise I just steam and dip in a garlic vinaigrette.


    Answer by anestheticsex at 10:43 AM on Apr. 26, 2012

  • I love it just steamed and melted velveeta on top.

    Answer by RelaxedMom2-3 at 10:50 AM on Apr. 26, 2012

  • Our favorite is mashed cauliflower right now. It is delicious.

    Answer by Melbornj at 11:10 AM on Apr. 26, 2012

  • Break up the florets, put on a roasting pan, sprinkle with olive oil, sea salt and balsamic and roast in the oven until it starts to carmelize, about 30 -40 min at 400 deg.

    Answer by robinkane at 11:36 AM on Apr. 26, 2012

  • I roast mine too. Toss in a little olive oil and a McCormick seasoning blend or chili powder. 400 degrees for 30 minutes.

    Answer by rhianna1708 at 11:59 AM on Apr. 26, 2012

  • Crockpot Cheesy White Cauliflower Chili
    1 tbsp. olive oil
    2 onions finely chopped
    4 cloves garlic, minced
    1 tbsp. cumin seeds
    1 tbsp. dried oregano leaves
    1 tbsp. chili powder
    1 tsp. salt
    1/2 tsp. cracked black peppercorns
    1 14 to 19 oz. can white kidney beans, drained and rinsed, or 1 C dried white kidney beans, cooked and drained
    3 cups vegetable stock
    3 cup cauliflower florets, cooked for 4 minutes in salted boiling water and drained
    1 to 2 jalapeno peppers, minced
    1 green bell pepper, minced
    2 cups shredded Monterey jack cheese
    4 ozs. cream cheese, cut into 1/2 inch cubes and softened
    1 can chopped mild green chilies
    finely chopped green onions, optional, for garnish
    finely chopped cilantro, optional, for garnish


    Answer by rkoloms at 8:36 PM on Apr. 26, 2012

  • In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add beans and stock and stir to combine.
    Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until hot and bubbling.
    Stir in cauliflower, jalapeno pepper, green pepper, Monterey jack cheese, and cream cheese and chilies, if using. Cover and cook on high for 25 to 30 minutes, until the green peppers are softened and cauliflower is heated through. Ladle into bowls and garnish as desired with chopped green onions and cilantro.
    If you prefer thicker chili, mash some or all of the beans or puree in a food processor before adding to the recipe.NOTE: if you don’t have a slow cooker, you can certainly simmer this on the stove, stirring and adding liquid as needed.

    Answer by rkoloms at 8:37 PM on Apr. 26, 2012