| 51 | wendalls wrote:
Thanks Samanya. I too have been wanting to try out cauliflower pizza crust and your feedback on that recipe makes it the one to try, especially with the moisture hint. My kids have been whingeing for pizza but I have been low carb ing and not keen to go there. I never cooked Cauli for years as DH put me off it by making very bad cauli cheese where he would inevitably forget to drain the water before adding tasteless cheese sauce.. He buys colby and expects that to add flavour. Anyway going low carb has reignited my interest in Cauli and this thread is great!
I make it for my nieces, one is a vegetarian & they all love it so hope your kids do too.
I originally got the recipe from here, sorry, can't remember who I can attribute it to ...then I googled & the moisture hint is the key.
I add a bit of crumbled Feta, one egg, chopped origanum or whatever takes my fancy. It;s easy & delicious. samanya - 2015-07-24 14:55:00 |
| 52 | sampa wrote:
Thought you might want some ideas for all the leftover cauli juice buzzy -http://www.rawjuicecleanserec-
ipes.com/cauliflower-juice-cle-
anse-recipes Thanks. Was just going to drink the juice. Waste not want not, as they say. buzzy110 - 2015-07-24 16:31:00 |
| 53 | wendalls - I am low carb since over a decade now - however when we have visitors we make pizza - the "real" thing with wheat and in the fridge for 2 to 5 days and all the toppings. And baked at 350 to 400 degrees C. I eat one slice and love it. The carbs will be somewhere around 20 to 40g. That is one or two grapefruit! Enjoy! Nobody forces you to eat a whole pizza! The cauli stuff is nice, but not pizza I am afraid. You could also try the meatza (minced meat instead of dough then topped with pizza ingreds).
Also nice but also not "pizza". uli - 2015-07-24 17:44:00 |
| 54 | I got the amount of cauli a bit wrong as I was using frozen. Turned out a little eggy but will try again... Was still ok. Also I wonder if my dried basil was a bit old and bitter tasting...
Uli, I am sad to say I am one of those people with little self control when it comes to things like pizza / also potato chips. Don't think I've ever just eaten one piece of pizza. Yes, a glutton. Remember the days of all you can eat pizza at Pizza Hut? I'd do about 5 or 6 then have 2 big desserts! I was young then and burnt it off at the gym to some degree. I am not overweight now although was heading into it before I went low carb! Got check up blood test results back today, all v good... Need to revisit what the cholesterol tests actually mean. Edited by wendalls at 7:33 pm, Fri 24 Jul wendalls - 2015-07-24 19:19:00 |
| 55 | uli wrote:
The cauli stuff is nice, but not pizza I am afraid. You could also try the meatza (minced meat instead of dough then topped with pizza ingreds).
Also nice but also not "pizza".
Uli, who ever claimed it was 'real' pizza?
I certainly didn't & neither did the person who originally posted the recipe..
I think most of us know that it's not 'real'.
However it is a great tasty alternative if one is trying to cut down bread intake. samanya - 2015-07-25 12:10:00 |
| 56 | The kids ask me to do this all the time with Cauli, I started doing this recipe after eating it in a restaraunt and my daughter who was wee at the time loved it and ate it that day to. Crumbed Cauli.
Raw clean dried florets
Coat in egg that has salt and pepper in it.
Throw into a bag of bread crumbs that can have anything added to it,
I sometimes add fresh cut finely parsley, garlic salt, chilli flakes, parmesan cheese from a shaker. Sometimes a mixture of those but sometimes just bread crumbs and salt and pepper.
Shake the bag to coat florets
Leave in fridge for 30 min
Deep fry in hot oil (not to hot just enough to shhhh when put in)
cook till golden brown and add a sauce if wanted. I never seen a kid turn their nose up at these and I had a brother who especially gave me a deep fryer so I could cook this when he visited. jezabell - 2015-07-25 12:28:00 |
| 57 | I wonder if you could bake them in the oven instead of deep frying? uli - 2015-07-25 13:02:00 |
| 58 | There is also a cauli soup thread here:
http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=1298892&topic=13 uli - 2015-07-25 13:06:00 |
| 59 | Make pizza crusts! katje - 2015-07-25 15:46:00 |
| 60 | uli wrote:
I wonder if you could bake them in the oven instead of deep frying? Yes you can but blanch or just semi cook the cauli first if you prefer to do them in the oven. Only a tad cooked though steamed slightly maybe as then they will keep nice shape.
Throw them in oven dish with a little olive oil drizzled over them. jezabell - 2015-07-25 16:07:00 |
| 61 | jezabell wrote:
Yes you can but blanch or just semi cook the cauli first if you prefer to do them in the oven. Only a tad cooked though steamed slightly maybe as then they will keep nice shape.
Throw them in oven dish with a little olive oil drizzled over them.
That appeals to me. samanya - 2015-07-25 20:01:00 |
| 62 | Cauliflower "Bread" Sticks
I did these a few years ago for fun and hardly anyone could figure out what they were made of :) http://yourlighterside.com/2009/05/low-carb-breadsticks-reci
pe/ uli - 2015-07-25 20:13:00 |
| 63 | On BITE today: Cauliflower steaks with garlic cream sauce and anchovy crumb - - Karena & Kasey Bird 2 Tbsp Oil
1 head Cauliflower, cut into 2.5cm thick slices
½ tsp Fennel seeds, crushed
1 tsp Cumin seeds
Garlic cream sauce
1 Tbsp Oil
3 cloves Garlic, minced
½ Onion, finely diced
1 sprig Thyme
1½ cups Cream
Anchovy crumb
2 Tbsp Extra virgin olive oil
4 Anchovy fillets, finely chopped
2 cloves Garlic, minced
1 cup Panko breadcrumbs
¼ cup Flat leaf (Italian) parsley
Directions For the cauliflower steaks, heat the oil in a large fry pan on a medium heat. Add the cauliflower to the pan and cook until golden brown on both sides. Season with salt and pepper, repeat with the other slices.
For the garlic cream sauce, heat the oil in a saucepan and add the garlic, onion and thyme. Cook until the onions are translucent. Add the cream, heat and reduce by half and season to taste.
For the anchovy crumb, heat the oil in a large frying pan over medium-high heat. Add the anchovy and garlic and cook for 1 minute until the garlic has softened. Add the breadcrumbs and cook until they are golden brown, remove from the heat and stir through the parsley. http://www.bite.co.nz/recipe/13024/Cauliflower-steaks-with-g
arlic-cream-sauce-and-anchovy-crumb/ uli - 2015-08-02 17:42:00 |
| 64 | From 2 years ago - faithfully bumped up: Cauliflower & Cumin Fritters 1 small cauliflower
1 cup flour (I used whole wheat but regular is fine too, for gluten-free use your favorite flour)
3 tbsp chopped parsley
1 garlic clove, crushed
2 shallots, finely chopped
4 farm fresh eggs
1 1/2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground turmeric
1 1/2 tsp salt
1 tsp black pepper
sunflower oil (enough to coat the bottom of your frying pan) 1. Put all the sauce ingredients in a bowl and whisk well. Taste - looking for a vibrant, tart, citrusy flavor - and adjust the seasoning. Chill or leave out up to an hour.
2. To prepare the cauliflower, trim off any leaves and use a small knife to divide the cauliflower into little florets. Add them to a large pan of boiling salted water and simmer for 15 minutes or until very soft. Drain into a colander.
3. While the cauliflower is cooking, put the flour, chopped parsley, garlic, shallots, eggs, spices, salt & pepper in a bowl and whisk together well to make a batter. When the mixture is smooth and homogeneous, add the warm cauliflower. Mix to break down the cauliflower into the batter.
4. Pour the sunflower oil into a wide pan to a depth of 1.5 cm and heat up. When it is very hot, carefully spoon in generous portions of the oil. Space the fritters apart with a spatula if need be - making sure they are not overcrowded. Fry in small batches, controlling the oil temperature so the fritters cook but don't burn. They should take 3-4 minutes on each side.
5. Remove from the pan and set on a kitchen towel. Serve with the lime sauce on the side. Lime Sauce:
1 cup Greek yogurt
2 tsps finely chopped cilantro/flat parsley or coriander
grated zest 1 lime
2 tsp lime juice
2 tbsp olive oil
salt & pepper bluetigerrr (330 positive feedback) 12:39 pm, Tue 30 Jul uli - 2015-08-02 17:43:00 |
| 65 | Is this the same recipe from here?
http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=1300862&topic=13
Last bumped today? Edited by samanya at 7:22 pm, Sun 2 Aug samanya - 2015-08-02 19:21:00 |
| 66 | yes samanya - exactly - well spotted.
Since bev00 has bumped it for two or even 3 years now I thought it might be much better in here, than having to bump a thread for more years to come just for a single recipe - as there is nothing else in that thread.
Don't you (grudgingly) agree?
:) uli - 2015-08-02 21:13:00 |
| 67 | Today on "STUFF" ROAST CAULIFLOWER, CARROT AND PARSNIP COUSCOUS SALAD WITH CURRANTS, FETA AND SPINACH
Nadia Lim is an author, chef and dietitian for my food bag.
Check out : Nadialim.com Serves 4 ROAST VEGETABLES
½ medium cauliflower (about 400g), cut into florets
2 carrots, cut into 1cm-thick batons
2 parsnips, cut into 1cm-thick batons
1 red onion, cut into 2cm-thick wedges
2 tablespoons olive oil
1 tablespoon maple syrup or liquid honey SALAD
1½ cups cooked couscous or orzo/risoni pasta
1 tablespoon butter
¼ cup dried currants or sultanas
120g baby spinach or rocket leaves
½-¾ cup chopped flat-leaf parsley
A handful of mint leaves, torn
A handful of coriander leaves
¼ cup flaked almonds, toasted
Finely grated zest and juice of 1 lemon
50g feta, crumbled Preheat the oven to 220°C. Line a large oven tray with baking paper.
Toss the cauliflower, carrot, parsnip and onion with the olive oil and the honey or maple syrup in the prepared tray. Season well with salt and freshly cracked black pepper. Roast for 20-25 minutes, or until the cauliflower is lightly browned and the carrots and parsnips are caramelised. Toss once or twice during cooking. Meanwhile, cook the couscous or pasta according to the instructions. Stir through the butter and the currants or sultanas. Toss together the roasted vegetables, couscous or pasta, spinach or rocket leaves, parsley, mint, coriander, almonds, lemon zest and juice, feta and a drizzle of extra-virgin olive oil. Season to taste with salt and pepper. uli - 2015-08-02 21:17:00 |
| 68 | I don't eat potatoes so for shepherds and fish pies I mash cauliflower with butter, cream and wholegrain mustard. Grate a little parmesan cheese on top. Delicious |
| 69 | uli wrote:
yes samanya - exactly - well spotted.
Since bev00 has bumped it for two or even 3 years now I thought it might be much better in here, than having to bump a thread for more years to come just for a single recipe - as there is nothing else in that thread.
Don't you (grudgingly) agree?
:)
Good idea & said totally ungrudgingly ...why would you say that?
Thanks for the Nadia Lim recipe ...might give that a try tonight for dinner. Edited by samanya at 4:51 pm, Mon 3 Aug samanya - 2015-08-03 16:49:00 |
| 70 | ROAST CAULIFLOWER, CARROT AND PARSNIP COUSCOUS SALAD WITH CURRANTS, FETA AND SPINACH
Nadia Lim is an author, chef and dietitian for my food bag.
I made that for dinner tonight & it was absolutely lovely. & delicious.
Thank you Nadia Lim & (Waltraud, for posting it). samanya - 2015-08-03 19:31:00 |
| 71 | My fav way at the mo....chopped cauli to thumb size, fry in olive oil until just starting to brown the add chopped garlic chilli anchovies capers black olives and keep cooking for a few mins then add large amount of finely chopped parsley and squeeze lemo juice...truly delish, even better next day spot20 - 2015-08-04 12:35:00 |
| 72 | Whole baked cauliflower cheese Roasting a cauliflower whole helps bring out its nutty flavour. Add an aromatic herb rub and creamy cheese sauce to the mix, and it becomes a truly magnificent dish! Taking it out of the oven all golden and bubbling will also help to bring a sense of theatre to your table. 1 whole cauliflower
30g butter
2 heaped tbsp gluten-free flour
50ml white wine
300ml almond or rice milk
1 bay leaf
¼ tsp salt
Pinch pepper
100g grated cheese
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano Preheat oven to 210°C.
Trim the green stalk and leaves from the cauliflower so it sits flat, then place it in a large saucepan containing 5cm water. Cover and simmer for 10 minutes, then transfer to an oven-proof dish.
Melt the butter in a small saucepan, then stir in the flour until you have a paste. Add the wine and let it bubble for 30 seconds before whisking in the milk. Then add the bay leaf and seasoning. Keep whisking for about 8 minutes until the sauce thickens. Add the cheese and stir until it has melted.
Rub olive oil all over the cauliflower and sprinkle with the dried herbs. Pour half of the cheese sauce over the top, then bake for 20 minutes.
Spoon the remaining cheese sauce over the cauliflower and bake for a further 10 minutes until cooked through and golden on top.
Cut the cauliflower into wedges with a serrated knife and serve inside the oven-proof dish. http://www.nzwomansweekly.co.nz/food/recipes/whole-baked-cau
liflower-cheese/ And do not forget all the extra protein which sits between all those stems :) uli - 2015-08-26 20:27:00 |
| 73 | bump for heathermay1 uli - 2016-03-11 18:12:00 |
| 74 | geldof wrote:
I used to be like you. Try it steamed and mashed instead of potato but best of all roasted. This one is REALLY good.
http://oneperfectbite.blogspot.co.nz/2011/11/oven-roasted-ca
uliflower.html#.UlDRFRCskvI I have made this and agree it was very good. I didn't use the full amount of garlic that it stated. Going to have it again tonight. bebe24 - 2016-03-14 13:32:00 |
| 75 | bump bev00 - 2017-03-14 01:05:00 |
| 76 | Shall we really bump this when they are $10 a head reportedly? uli - 2018-03-13 14:03:00 |
| 77 | bump bev00 - 2019-03-12 23:55:00 |
| 78 | patsprat wrote:
Break cauli up into florets and then blitz in processor till it looks like rice or coarse couscous. Then use it to create a 'stirfry' with bacon (or prosciutto) diced onions, garlic, a bit of fresh chilli and finally a cup of baby peas. This is seriously delicious and you wouldn't know it was boring old cauliflower! Its a Nadia Lim recipe - and no, I don't think cauli is boring, one of my favourites in fact. That sounds delish, and a must try.
Some are going to waste in my garden here, nobody likes the pickles, nor does anyone want to take one home for their dinner, I have made cauliflower pizza base, it was delicious and will make it again, cooked steaks, we loved those, made the soup with cheese, very nice, made a white sauce for steamed cauli with our dinner, and have just this minute made a very large cauliflower cheese, all ready for the oven later. I am all cauiflowered out, so leaving the rest to the white butterflies. rainrain1 - 2019-03-13 11:09:00 |
| 79 | This message was deleted. steve0061 - 2019-04-26 12:27:00 |
| 80 | this is scrumptious https://www.isachandra.com/2012/03/roasty-soba-bowl/
I use fettucine etc instead of buckwheat noodles which can be expensive here. Edited by frances1266 at 2:37 pm, Mon 29 Apr |
| 81 | Spiced eggs and cauliflower over rice (Carol Bowen recipe)
2T corn oil (I used peanut oil)
1t ground ginger, coriander, turmeric (each)
1 small cauliflower, broken into florets
2 carrots, peeled and sliced
2 stalks celery, scrubbed and sliced (I didn't use)
1 onion, peeled and sliced
150ml vegetable stock
150ml natural yoghurt (I didn't use)
4 hard boiled eggs,halved (I chopped)
225g long-grain rice
600ml water
1t salt Place rice, water and salt in pan. Bring to the boil, reduce heat, cover and simmer for 15 minutes or until rice is tender and the liquid has been absorbed. Meanwhile, heat oil in a pan, add the ginger, turmeric and coriander and fry for 1 minute. Add the vegetables and fry for 2 minutes, stirring occasionally. Stir in the stock (I just used a cube with water), blending well. Cover and simmer for 10 minutes, or until the vegetables are just tender. Add the yoghurt and eggs. Reheat but do not allow to boil. Serve with rice. (I didn't have yoghurt, and thought to use tomatoes, but after tasting, thought the subtle spice would be wasted, and it didn't need anything). I am not a fan of yoghurt, BTW. I did add chilli flakes to mine. And BTW, my husband is not a fan of cauliflower, but I am allowed to make this again. |
| 82 | patsprat wrote:
Break cauli up into florets and then blitz in processor till it looks like rice or coarse couscous. Then use it to create a 'stirfry' with bacon (or prosciutto) diced onions, garlic, a bit of fresh chilli and finally a cup of baby peas. This is seriously delicious and you wouldn't know it was boring old cauliflower! Its a Nadia Lim recipe - and no, I don't think cauli is boring, one of my favourites in fact. Have you tried doing this method, but using the large stalk bits of the broccoli that's so cheap right now? I have, peeling the stalks first so no stringy bits, then blitz in the wizz and "stirfry", adding some florets of broccoli, too. Very yum, makes the broccoli go even further, and it's YUM! Edited by autumnwinds at 6:58 pm, Mon 10 Jun |
| 83 | autumnwinds wrote:
Have you tried doing this method, but using the large stalk bits of the broccoli that's so cheap right now? I have, peeling the stalks first so no stringy bits, then blitz in the wizz and "stirfry", adding some florets of broccoli, too. Very yum, makes the broccoli go even further, and it's YUM!
I like broccoli stalks better than the head part.
When I do the 'pizza' base I always use the stalks as well ...doesn't seem to make any difference, although I blitz them separately from the finer head pieces, as the stalks take a bit more blitzing. samanya - 2019-06-11 13:33:00 |
