Cauliflower – Veggie to Table Week #1

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Welcome to Week 1 of Veggie to Table – the Blog Hop that helps us all eat more vegetables! Get more veggies to your table! This week, we are featuring CAULIFLOWER! You know the vegetable that looks like broccoli? I was tempted to buy an orange cauliflower, but since I don’t regularly use it, I didn’t want to go too extreme.

I managed to get in three recipes this week: Cauliflower Steaks with Cauliflower Puree, Cauliflower Fried “Rice” and Mashed Cauliflower and Potatoes.

Cauliflower Steaks with Cauliflower Puree

  • 1 1 1/2-pound head of cauliflower
  • 1 1/2 cups water
  • 1 cup whole milk
  • 2 tablespoons vegetable oil plus additional for brushing

cauliflower steak with cauliflower puree

Preheat oven to 250°F. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.

Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350°F.

Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.

Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.

Recipe from Epicurious. On a scale from 1 to 10:

  • Dad – 3 (no flavor)
  • D – 9
  • B – didn’t try
  • Mom – 5 (feels substantive, has a bit of flavor, but not exciting)

Savory Cauliflower Fried Rice

  • 1 head organic cauliflower – steamed
  • 1/2 red onion – minced
  • 3 garlic cloves – minced
  • 2 tbsp fresh basil – diced
  • 1 egg
  • 1 tsp sea salt
  • black pepper to taste
  • 3-4 tbsp coconut oil

cauliflower fried "rice"In a large mixing bowl, add the minced onions, garlic, and basil.  Place the steamed cauliflower in the bowl as well and add the egg, onion, salt, and pepper.  Using a potato masher, mash the cauliflower down to the consistency of rice.  Mix all the ingredients well.  Heat the coconut oil in a large skillet over medium high heat.  Add the cauliflower rice and saute for 7-10 minutes or until the “rice” starts to crisp up a little and the onions are tender.  Remove the rice and keep warm in the oven.

Recipe from Everyday Paleo. On a scale from 1 to 10:

  • Dad – 2 (doesn’t like red onions and it was a complete turnoff)
  • D – 10
  • B – 10 (she can’t talk, but she ate every drop)
  • Mom – 8

Mashed Cauliflower and Potatoes

  • 1 head cauliflower – steamed
  • 2 or 3 large potatoes (equivalent to cauliflower)
  • 1/2 cup to 1 cup of whole milk
  • 1 tbsp of butter
  • 1 tsp sea salt
  • black pepper to taste

mashed cauliflower and potatoes

Cut the potatoes into one inch pieces, boil in water until tender.  Strain potatoes and mix with cauliflower. Mash until desired consistency. Add milk and butter. Mix.

Recipe from myself. I haven’t converted or tried full cauliflower recipe. My previous attempts were boiled cauliflower. Cauliflower has a lot of water and did not absorb the milk, so mixing it with potatoes is how we came to a happy medium on the right consistency. HOWEVER, steaming the cauliflower makes a HUGE difference. So, next time, I will make it all cauliflower. On a scale from 1 to 10:

  • Dad – 10
  • D – 10
  • B – 10 (she can’t talk, but she ate every drop)
  • Mom – 10

This is a blog hop! Link your recipe today!

Next week – KALE

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