Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > cauliflower
All for 'cauliflower'
All sub pages for /_tags/cauliflower
Sloppy Joes and Curry Cauliflower -- back to top
I made sloppy Joes with the regular recipe with extra garlic powder and a bunch of seasoning. I also added a habanero but it (surprisingly) didn't add any heat. I had it on multi-grain rolls I bought.
I also made Curry cauliflower with this recipe. It was good. Could have been cooked a bit more, but really not bad
Original Wordpress ID and Date: 2068, 2012-06-26_221153
Cauliflower couscous -- back to top
This was inspired by the recipe below. I have to say, it started off very flavorless. I kept adding more seasonings (including curry powder, garam masala, garlic powder, salt and Osem). I tried to keep it kosher for the sake of it. It still never really got a lot of flavor. I finally gave up and decided to just eat it. While half way through, I remembered I bought [lite] feta cheese for a later recipes. The original one called for goat cheese which I ignored. I cut off a bunch of them and putting that in brought out a lot of flavor. Not just the feta itself but a lot of other flavors. Then it was pretty good. I wouldn't rush to make it again any time soon, but I wouldn't write it off. And, it was very low points.
Cauliflower 'Couscous' with Goat Cheese (from The Stone Soup)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 2785, 2012-10-24_075709
Garlic and Pepper Pasta and Curry Roasted Cauliflower -- back to top
I made some strange type of pasta with garlic and peppers. I used a lot of garlic (with this tip), and I sautéd onions and poblano peppers. I added the pasta and a small can of chicken. It was okay. Despite a huge amount of garlic and even using oil with it, yet it was still not very garlicky I am not sure what I am doing wrong.
I also made the roasted cauliflower from here. It was very good, but I think I let it go a bit too long. I had to not eat a bunch of the little bits, but that is not a big deal. I'll definitely do it again, but I'll cook it less.
Original Wordpress ID and Date: 2926, 2012-12-22_221644
Buffalo Cauliflower and Salmon Burger -- back to top
I used the extra head of cauliflower to make buffalo cauliflower like we did for the party, using that recipe. I added a bit of spicy ranch powder to the batter. I also ended up needing more water to get a good texture as it was way too dry at first. I also used white whole wheat flour. I do not know what, if any, affect that had. I also used melted olivio instead of oil (and less of it I think)
They were still not very crispy, but they were good. I also made a salmon burger, and between that and a_whole head_ of cauliflower, I was rather full from the meal.
I also used non-stick aluminum foil, which I am beginning to really like. It doesn't have a chemical or oily feel, yet things really do not stick.
Original Wordpress ID and Date: 3108, 2013-01-28_081158
Sloppy Joes and Curry Cauliflower -- back to top
I made sloppy joes using the usual recipe. In addition to regular bell peppers, I also used a bunch of peppers that Meredith gave me (I'll add the kind later). They were really small so I just chopped them and let the seeds stay. They were a bit hot and I was constantly coughing while cooking, but the heat wasn't too bad while I was eating it. Not much more to add than that. I let it cook for a while and then topped it with a mass of spinach and arugula.
I also had curry cauliflower. I was careful to watch it so it didn't overcook. As per the usual, it was extremely good. A nice crisp and lots of flavor. It is also really easy and low in points.
Points plus for sloppy joes (all 4):
2/3 lbs extra lean beef...11
3/4 cup ketchup (I went light but I'll keep it)...8
4x Arnolds...10
--------------------------
29 for 4 so figure 15 for dinner and 14 for lunch.
Update: They were Thai Birds Eye Chili
Original Wordpress ID and Date: 3146, 2013-02-10_201034
Curry Cauliflower and Shrimp -- back to top
Standard CurryCauliflower and then just plain shrimp done from frozen in the pan. Easy, simple, filling and low points
Original Wordpress ID and Date: 3208, 2013-02-28_191216
NY Strip and Roasted Cauliflower -- back to top
I made steak and roasted cauliflower. The steak was an 11oz NY strip. I rubbed a bit of olive oil on it and then used salt and pepper. I did it on a hot cast-iron grill pan. I did about 6 minutes on the fist side and 5 on the other. I was aiming for medium. See the photo below. It came out about right but I think the outside could have been a bit more cooked with this redness inside. I wonder if I should have used a hotter pan (this was around setting 8 on the induction). After it was done, I covered it with aluminum foil and let it rest for 5 minutes.
I think this is the best steak I have ever made, though I have most certainly had better. It was pretty juicy; not overcooked and tender. I'd definitely try making it again.
I also made roasted cauliflower. I used the curry cauliflower recipe but with a mixture of chili powder and cayenne (with a bit of olive oil)
Original Wordpress ID and Date: 3329, 2013-03-23_214237
Cauliflower Steaks -- back to top
I made cauliflower steaks. I sliced about 1-inch thick pieces. Of course, I was really only able to get two or three steaks and the rest fell apart. I tried cooking them two different ways and I tried with BBQ sauce (Sweet Baby Rays) and just salt and pepper. The ones BBQ ones are the right and the plain are left. I did it with the grill pan and in the broiler. Obviously, the ones with lines are the grill pan.
For both with and without BBQ sauce, the broiler did a better job. It has more charring, was more cooked through, and had better flavor. For the ones with the BBQ sauce, the broiler was noticeably better! The sauce caramelized better and it was more flavorful. I did them for 13 minutes on the first side and about 12 on the second
One thing I discovered when eating a few pieces raw was that salt is really key to bringing out the sweetness of the cauliflower. While these were pretty good, I still think the curry kind is better!
Original Wordpress ID and Date: 3409, 2013-04-10_081742
Soy Chorizo Roasted Cauliflower -- back to top
This was again making Soy Chorizo cauliflower like we did on 2013-03-18. We sprinkled the cauliflower with salt, pepper and paprika and roasted it for a bit. We didn't time it but took it out when it looked done. It has some crispiness to it, but I think in retrospect, we should have roasted it longer and hotter. Also, we had some extra broccoli stems in it from the night before.
After it was done, we sautéd up a small onion and about 2/3 of a thing of Trader Joes Soy Chorizo. That stuff is very, very flavorful. While it was sautéing, we added a bunch of capers plus their brine and mixed in all of the cauliflower. There may have been something else, but I do not remember what it is at the moment. Note that last time we used the whole chorizo. We were fine with the smaller portion today
Note that the entire thing of the chorizo is just under 5 servings at 4 points each. So, our entire (2-3 servings) dish was about 13 points. Plus a few here and there for oil, etc.
Original Wordpress ID and Date: 6182, 2013-06-09_103029
Soy Chorizo and Roasted Cauliflower -- back to top
I made the vegan soy chorizoand roastedcauliflower again. I basically did the same thing as before. About 2/3 of the thing of soy chorizo with some roasted cauliflower (450 for ~30 minutes). Then add capers and caper juice. I also sautéd an onion (not sure if I did that last time) and, in addition to capers, I added chopped pepperoncini and juice. I do not know if that made much of a difference but the entire thing was very flavorful like last time. It make two servings. It wasn't an incredible amount of food, but it was enough
Original Wordpress ID and Date: 6217, 2013-06-27_195711
Salsa Pasta and Curry Roasted Cauliflower -- back to top
For the pasta dish, I used about 2.5 servings of pasta mixed with a large (4 servings) can of chicken (from Target). I sautéd the chicken for a little bit with a can of green chillies. I then added the (very al dente) pasta and a bit of salsa. I stirred it up and put the lid on to let the pasta steam-cook a bit more. I served it sprinkled with cheese.
There is a little bit of heat to it. I do not know if it is the salsa (Pace Hot) or the peppers. But either way, there was quite a bit of flavor. And super easy! The points are below. About 19 for the whole thing. I'd say I had about 11 for dinner and 8 for lunch the next day.
I also made curry roasted cauliflower using the standard recipe. I spread it amongst two trays. I also added the seasonings to it on the tray. That worked well enough though there were pieces with too much seasoning and some without.
Item
x
Cal
Fat
Carbs
protein
fiber
per
Total
Pasta
2.3
190
1.50
38.00
9.00
4.00
5.01
11.73
Chicken
4
60
1.00
0.00
11.00
0.00
1.26
5.05
cheese
2.00
2.00
Total
684.46
7.51
88.89
65.05
9.36
18.78
Original Wordpress ID and Date: 6516, 2013-08-20_211123
Cauliflower Fritters -- back to top
I made cauliflower fritters kind of based on last time except that I made a lot of changes. They were roughly as followed:
They were pretty good. A bit chewy and probably could have cooked a bit longer but they still had a lot of flavor. I like to have different ways to cook cauliflower so I am happy with this.
Original Wordpress ID and Date: 6815, 2013-10-23_102446
Cauliflower Pizza -- back to top
I made cauliflower dough pizza. I had seen various recipes for it in the past but I was hesitant because I though any calorie savings were negated by the cheese. But I cam across it again and realized that it was really not that much cheese.
I followed the recipe below. After making the cauliflower "sand" and cooking it, I laid it out on a pan sandwiched with paper towel and pressed it (stood on it). I wonder if that was not enough because it was pretty wet when I added the egg. Still, I made it as large as I thought it would fit on the bottom of my cast iron pan. Here is where I made another mistake. I should have just split it since it was a bit too thick. After I cooked it (see below), it was still pretty wet. I would have preferred it to be smaller and thinner.
Anyway, because it was so thick, it didn't really crisp very well, even though I did the first cook for about 15 minutes. I made my own sauce with 1 14 oz can of tomatoes. I immersion blended it a little bit and added oregano, a bit of olive oil and seasonings (oregano, basil, salt, pepper, etc). I also topped it with some ham (from a ham steak) and peppadews.
The whole thing was pretty good and I'd do it again but I would improve it as I mentioned above. I had to eat it with a fork a knife but hopefully I won't have to next time if I cook it well. I do think that the idea is pretty cool, even if it will never be as good as the_real_thing.
Cauliflower Pizza Crust (from Tasty Kitchen)
Local Copy-- password is the name of my dog, all lower case
Original Wordpress ID and Date: 6955, 2013-11-23_172820
Cauliflower Fritters and Seitan -- back to top
I made cauliflower fritters with the regular recipe with a bunch of feta, rosemary, paprika, and other seasonings. They came out a bit wet but I was afraid to cook them too much longer as I could smell the cheese melting. So, they were a tad undercooked but really, really good. The feta really adds a lot of flavor! And they are really easy!
I also tried seitan again. I tried to use the 1:1 ratio (by volume) but it really was too wet. I ended up adding extra gluten to make it more doughy. The ingredients (including the gluten are below). I cooked them in the pressure cooker (no aluminum foil) for 30 minutes (Time starts when steam vents, setting 2/10 to hold pressure). I combined the dry ingredients a bowl and the wet in a cup. I mixed them and then hand-kneaded for 5 minutes (timed!) I didn't rest the dough. I keep reading mixed reviews on if that matters
Dough:
Broth:
They were better than last time but still not incredible. They were almost too light and fluffy. I think I need to increase the gluten. Also, I want to work out a measure by weight for both the water and the gluten
Original Wordpress ID and Date: 7247, 2014-02-12_083652
Seared Salmon and Roasted Cauliflower -- back to top
We wanted a pretty simple but "comfort" food type dinner so we made seared salmon and roasted cauliflower. I love roasted cauliflower but I can only really do it in the winter since it requires a 500 degree oven for an hour.
The cauliflower was seasoned with salt and a spice mix from my Indian friend's mother. The salmon was done with Emril's Cajun seasoning.
Original Wordpress ID and Date: 9585, 2015-01-31_204506
Burrito Bowls with Cauliflower Rice -- back to top
Meredith and I made burrito bowls with cauliflower rice. There ended up not being too much to it. I made tons of onions and peppers, heated some canned black beans with oregano and cumin, and some pan "grilled" chicken. For the chicken and the peppers I used a lot Badia Adobo seasoning like I used here with fajita tacos. I also added some garlic powder to the onions and peppers. Oh, and we also topped it with some
The reason I said it "ended up" being not too bad is Meredith also made black beans but they had issues and weren't ready yet. I am sure I will post about them when we eat them (and add a link in the future)
Soy Chorizo with Roasted Cauliflower -- back to top
Pretty normal version of Trader Joes Soy Chorizo that was sautéed then tossed with roasted cauliflower and some capers. Not much to it but still a simple and tasty meal.
I also had some roasted kabocha squash done the normal way. It was a bit dry since it sat for a while.
Lebanese Moussaka (with Cauliflower Rice) and Ramen Rice Krispie Treats -- back to top
Meredith and I had friends over so we decided to make some strange and different foods. They brought the salad which was very good but I do not know what was on it. I talk about the things we made below
We made Lebanese Moussaka using the same recipe as last time including those changes (canned chick peas, tomato liquid, extra seasonings including pomegranate mollasses, etc).See note below about pomegranate mollasses.
Other than doubling everything, we stayed pretty true to the recipe. I should note that we didn't have ground all-spice so I ground it myself but they ground easily. We also let it cook for a good, long, while.
The one thing of note though is that I tried to make my own pomegranate molasses. I used this Alton Brown recipe (local) except that I apparently had some trouble. I followed the recipe closely, but I think that I let it go too long (either time or heat). When it cooled, it was like taffy. And made much less than the 1 cup. Then, after it was in the fridge, it turned to a solid block! I was able to microwave it (and turn it essentially molten) and use in. I used the planned amount (roughly double the Moussaka recipe) but note that it was probably even stronger.
I think, in the future, I will not be making it myself. I am sure I saved calories over the super-sweet store-bought stuff, but it just doesn't make sense. The cost of the pomegranate juice plus the time and effort aren't worth it.
Still, I thought the Moussaka came out pretty good. I was worried as it was cooking since it didn't have the full flavor, but as it cooked down, it started to taste great. I think next time, I will see if my Lebanese Cookbook has any different suggestions just to mix it up (though it would probably be less easy then). We served it with a double portion of Cauliflower Rice
Pomegranate Syrup or Molasses (From Alton Brown, via The Food Network)
Local Copy -- (U: guest, P: name of my dog, lower case)
This was a strange one...
Meredith found this recipe for Ramen Rice Krispies on Joy The Baker (local). The broken (junky) ramen noodles are interesting enough, but when you add the furikake (to quote: "sweet/salty/seaweed/umami") seasoning, it gets very, very strange.
Making it was easy enough, though I used my hands to toss (since that is really the only way to do it) and it was HOT!. We just halved the recipe, which made more than enough for us (we only had one pack of ramen).
The only other changes we made were to use pam on the pan, and to use all of the ramen in the mix and just furikake on top.
Meredith seemed uncertain but I really (really!) liked it. I love salty sweets and this was a great example of it. We bought the regular furikake (see pictures below) but they also had others including one with bonito (fish) and one with wasabi. We will not be touching the fish one any time soon but the wasabi could be interesting!
Only thing that would have been better was if they were chewier. They came out hard as a rock.
Ramen Rice Krispie Treats (from Joy The Baker)
Local Copy -- (U: guest, P: name of my dog, lower case)
Roasted Cauliflower and Turkey Cutlets -- back to top
We made a pretty simple meal of turkey and cauliflower. The cauliflower was based on my Curry Roasted Cauliflower Recipe except I used Tandoor Chicken Masala (same as used on 2015-11-11). I was weary of using too much since I recalled it being spicy, but it was fine. Actually, the cauliflower was really, really good. Lots of flavor and really tasty!
We did the turkey breast on the cast-iron pan with McCormick Montreal Chicken Seasoning. I think we overcooked them a little bit but not much. They came out really good. And low points!
)[^1]](/media/2015/11/2015-11-08_185555.jpg)
We just used the tandoori seasoning ↩
Roasted Cauliflower with Fried Eggs -- back to top
I was out late for something so Meredith made the cauliflower. She used the same seasonings I used on 2016-01-06 though I do not think she followed my method (I think she used less oil and a lower temp). Still, they came out fine. We topped it with a fried egg and Sriracha. Super simple!
Cauliflower with Soy Chorizo -- back to top
We made a quick meal. Just roasted cauliflower (but for less time) and then we tossed it with soy chorizo, capers (and the liquid) and a little bit of jalapeños. We used a different type of soy chorizo. It tasted about the same as the Trader Joes
Sautéed Curry Cauliflower and Sausage -- back to top
I am writing this way after the fact, but I think I threw together a meal to use up the cauliflower. I simply sautéed it (no time for a real roasting) with tons of Indian spices then topped it with some grilled sausage. The sausage, pictured below, was actually pretty good. It had some spice to it and was expensive, but I liked it.
./eb