Wednesday, February 29, 2012

Cauliflower two ways (one might intrigue you)

 There is no magic in cauliflower. There is, however, nutrition, and, when properly prepared, flavor. I steamed a whole head of it and used half to make the puree below. It just has cream and salt and pepper added.




The other half (already steamed) served as the vehicle for a baked gratin. Some cheddar, some Velveeta, some grana padano. Oven at broil for about 10 minutes (the dish was about 8 inches below the heat source) Fortunately no one has to convince Peter and me to eat this stuff. If necessary, I am available to come to your house to twist arms..



10 comments:

Dom at Belleau Kitchen said...

Cauliflower cheese is absolute heaven and eaten regularly en Belleau x

The Hobbit said...

Nom Nom.......I puree carrots along with the cauliflower and throw in a bit of fresh dill.It makes me melt. Ahhhh

Jenn said...

I'm not a huge cauliflower fan, but I'll admit, you make it sound delicious!!

Kitchen Belleicious said...

Love cauliflower soup! crispy cauliflower with cheese is yummm

Shaheen said...

I like how you begun - there is no majic in cauliflower :)

Also wanted to say Thank you for your warm welcoming comments on my blog recently, they are truly appreciated.

Shu Han said...

I love cauliflower. I will have it any way, even just boiled plain. I know most people don't seem to like it but I don't know why.

thanks also for leaving that bit of encouragement and advice on my blog (:

Georgia | The Comfort of Cooking said...

Both of these ways to utilize cauliflower look absolutely delicious! Thanks for sharing and inspiring me with new ideas...

Rebecca Subbiah said...

both look great, need to use cauliflower more

Chris said...

When in doubt with a veggie, it always helps to hit it with cheese...and perhaps bacon!

Create. Snap. Eat. said...

You and your Velveeta :-)

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