In my opinion, cauliflower sucks unless it’s been roasted/fried/seared with dry high heat to the point of being brown and crispy.
If it is overcooked, the rupture of the cell walls makes that cabbage stank run out into the dish.
If it’s still raw or cooked at too low a temperature (which includes any temperature in which liquid water will exist on the surface), it’s missing the delicious browning that happens at high heat.
That means it doesn’t work as cauliflower “wings.” The breading/batter protects the cauliflower too much, and it ends up steaming itself inside. Just batter up some firm tofu instead, those are great wings.
It can work as cauliflower “steak” I guess, but that doesn’t really taste like it should fit the culinary role of a protein/main. I’m all about roasting cauliflower, and flat slices make it easy to grill or sear evenly, but that just doesn’t fit that ecological niche that a steak does.
So I generally don’t like cauliflower served with broccoli. They cook too differently to be able to actually cook them together in the same batch.
Fun fact:
Broccoli and cauliflower (and more), “are all actually varieties of the same species, Brassica oleracea: cauliflower, cabbage, kohlrabi, Brussels sprouts, Chinese broccoli, and collard greens.”
https://botanistinthekitchen.blog/2012/11/05/the-extraordinary-diversity-of-brassica-oleracea/
It’s like the chocolate aisle at the supermarket. So much variety, but ultimately you’re choosing between Cadbury and Nestle.
You must not live in America, ultimately it’s all just Hersheys here
(except for m&m’s, which are made by mars)
Yay mustard!
I hate cauliflower on its own but as a person with Celiac, cauliflower crust has been the best thing to exist since sliced gluten free bread
I don’t have a recipe handy, but there’s one that uses rice flour and tapioca starch that’s decent as well.
Listen man I would eat fried broccoli like wings too if people would serve it. Fried broccoli is good as fuck.
No way. Fry it, mash it, stick it in a stew, I say!
I’m a vegan and love fake meat, I love tofu, I love seitan, I love beyond burger, I love mountains of veggies. I love bean burgers, veggie burgers, pakora, etc.
I do not like cauliflower in any other form than in its OG form, lmao…
It’s OG form is the Wild Mustard Plant. Broccoli, cauliflower, Kale, Kohlrabi, Cabbage, and Brussels Sprouts are all Wild Mustard Plant that was selectively bred for each different part of the plant they wanted to be bigger. Cauliflower is from the flower clusters part of the plant being bred larger.
It’s not true they are tiny dead trees felled by tiny lumberjacks who work really hard.
Those guys actually unionized and now they have nice chainsaws and work 34 hour weeks with a pay increase. They don’t have to work as hard anymore.
I’m a vegan and love fake meat, I love tofu, I love seitan, I love beyond burger, I love mountains of veggies. I love bean burgers, veggie burgers, pakora, etc.
I’m an omnivore and love all of that too. I’d add tempeh and many mushrooms to that list too.
I do not like cauliflower in any other form than in its OG form, lmao…
Cauliflower leans closer to its cousin, cabbage. Its really easy to mess up cauliflower and make it taste and smell horrible.
I finally figured out how to really enjoy cauliflower rice, as a replacement in “fried rice”. You’ve got to get a lot of the water out of it first, then go high heat with a fat. I use butter, but you might be able to get away with avocado oil to stay vegan. Get that maillard reaction going so it browns up just a bit, add some soy sauce, add some diced veggies, and I throw in a scrambled egg I cooked earlier.
Is it identical to actual rice “fried rice”? No, but its close enough for me and is extremely cheap as far as calories go, about 90-120 calories per serving instead of 340 calories or so for actual fried rise. Cauliflower fried rice is also very on low carbs so its friendly to keto folks. Lastly, its also gluten free for our Celiac friends.
Every now and then Chipotle will have Cauliflower rice and it works pretty well with Mexican dishes too.
I do the same! I dont think of it as rice. Just a veggie with a different texture that I like
I do not like green eggs & yams
I’m vegan-ish & my favorite cauliflower is pickled
Raw, wriggling, and covered in ranch!
cauli wings are fucking delicious and the best food to pair with chicken wings
We can just call it fried cauliflower though
It doesn’t need to be wings
take that up with boneless wings then, wings are just crunchy nuggets
So you’re saying we need to put bones in the broccoli?
🤔
Yeah it ain’t flying anywhere except into my mouth
Just gonna leave this recipe here for y’all:
Cauliflower Sauce with Garlic, Oil, and Chili Pepper For 4 to 6 servings
1 head cauliflower, about 1½ pounds ½ cup extra virgin olive oil 2 large garlic cloves, peeled and chopped 6 flat anchovy fillets (preferably the ones prepared at home), chopped very fine Chopped hot red chili pepper, to taste Salt 2 tablespoons chopped parsley 1 to 1½ pounds pasta
Recommended pasta Penne, the quill-shaped macaroni, in the ridged version, would be the most appealing choice.
- Strip the cauliflower of all its leaves except for a few of the very tender inner ones. Rinse it in cold water and cut it in two.
- Bring 4 to 5 quarts of water to boil, put in the cauliflower, and cook it until it is tender, but not mushy, about 25 to 30 minutes. Prod it with a fork to test for doneness. When cooked, drain and set aside.
- Put water in a saucepan, and bring it to a lively simmer.
- Put the oil and garlic in a medium sauté pan, turn on the heat to medium, and cook until the garlic becomes colored a light, golden brown. Remove the pan from the burner, place it over the saucepan of simmering water, and add to it the chopped anchovies. Cook, stirring and mashing the anchovies with the back of a wooden spoon against the sides of the pan to dissolve them as much as possible into a paste. Return the sauté pan to the burner over medium heat and cook for another half minute, stirring frequently.
- Add the drained, boiled cauliflower, breaking it up quickly with a fork into pieces not bigger than a small nut. Turn it thoroughly in the oil to coat it well, mashing some of it to a pulp with the back of the spoon.
- Add the chopped chili pepper and salt. Turn up the heat, and cook for a few minutes more, stirring frequently.
- Toss with cooked drained pasta. Add the chopped parsley, toss once or twice again, then serve immediately. Ahead-of-time note You can prepare the sauce several hours in advance up to this point. Do not refrigerate it. Reheat it gently when the pasta is nearly ready to be drained and tossed.
Give your cauliflowers a spa day in a nice cheese sauce jacuzzi
cauliflower is only ever meant to be mixed with broccoli and a nice cheese sauce. i will die on this hill. come at me.
Then you are ruining the cheese sauce with the fart taste of broccoli and cauliflower.
Cauliflower pasta with anchovies!
i’ve never had anchovies. but i did see a post the other day where someone found a pufferfish in their bag of anchovies.
i feel like the only people who like anchovies are nordics and sociopaths :P
Lots of people like anchovies, Cesar salad dressing has anchovies.
Actually what is sold as anchovies (ansjos) in Norway are sprats and don’t even taste similar to anchovies. I’ve only rarely seen actual anchovies in the shop and it’s usually in an international food shop. Anchovies are delicious on pizza.
i’ve been a hard drinker for 25 years, but maybe one day i’ll be drunk enough to try anchovies. hell, it worked with sardines…
What about surströmming?
Well I’m certainly not Nordic.
And you can replace it with Worcestershire sauce or fish sauce.
Ghost broccoli, zombie broccoli, depleted Br-238
Bunnicula got him.
…
I lied I got it
My mom went through an experimental phase with cauliflower when I was a kid. Spent a few weeks getting screamed at around dinner time every few days because I didn’t want to eat her nasty cauliflower tots or whatever the fuck. Just because you killed your taste buds with cigarettes doesn’t mean the rest of us have lady.
In my world, it’s a vehicle for butter and salt. A great one, at that.
