Skip to content


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
1 T Nutritional yeast,


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


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).

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: