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Cauliflower

February 14, 2012

I am going through the vegetables, one by one, that I don’t like. I’m experimenting with preparing them, until I find (at least) one way to make them where I like to eat them.

My cauliflower successes are:

Mashed Cauliflower:
cut 1 head of cauliflower into 1/8 wedges, removing leaves and stem
steam until very soft (6 min in steam oven)
put in Cuisinart, puree with 1-2T butter
1/2 t garlic powder
salt
1 T Nutritional yeast,
cheese

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Terry Walter’s Roasted Garlic and Cauliflower soup from her cookbook: Clean Food

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Oven Roasted Cauliflower

(Update July 2012:)  In Helen Rennie’s ” Orgasmic Vegetables” class, I learned to cut the cauliflower into wedges (vs florettes) in order to maximize surface area with the baking sheet (which is where the browning happens which is what is yummy!).  425 until brown on bottom side (about 20 minutes) then flip the pieces and brown the oother sides (about 10 minutes since everything is warm now).

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