Ingredients

• 12 oz of frozen cauliflower
• 1/2 cup of vidalia onion & honey mustard dressing

Method

Toss the cauliflower with the dressing. Place on crisper tray in lower position. Airfry at 375°F for 15 minutes

Notes

If you don't like a bit of char on them, then 360°.

Here's my simpler version.

Ingredients

• 1 head of cauliflower, cut into florets
• 4 oz butter
• 1 clove of garlic, minced
• 1/2 tsp salt
• 1/8 teaspoon of ground black pepper

Method

1. Steam cauliflower until tender.
2. Put in bowl with other ingredients and puree with hand blender.

I'm recreating this from memory from the other day. I liked this. Slightly sweet, cauliflowery taste. Not a mock mashed potato recipe, but it's own thing.

Ingredients

• 2 cups Cauliflower
• 1 tbsp Extra Virgin Olive Oil
• 1 tbsp chopped Shallots
• 1/2 cup Bouillon Vegetable Broth
• 2 tbsps Heavy Cream
• 2 tbsps Parsley
• 1/2 cup Parmesan Cheese (Grated)

Method

1. Pulse cauliflower florets in a food processor until they are the size of grains of rice.
2. In a skillet over medium heat cook shallots in the olive oil until tender.
3. Add cauliflower and toss to coat; add vegetable stock and cook until tender, about 10 minutes.
4. Add cream, chopped parsley and cheese.
5. Season with salt and freshly ground black pepper to taste.

2016-01-02: Today I tried this recipe for the first time. I will make it again. It's probably a mistake to call it risotto because it lacks the super-creamy texture of good risotto. I had never actually had really good risotto until last week, eating at Edible Canada on Granville Island in Vancouver. My niece had ordered a risotto dish, and it was awesome.

I dislike the "2 cups of cauliflower" direction. How much is that? Hard to say. I guesstimated and then weighed the result, which was 8 3/8 ounces. It was probably a touch too much. Nonetheless, the recipe turned out well tastewise. And I used chicken stock. Who the hell wants vegetarian bouillon?

Ingredients

• 5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
• 1/4 cup extra-virgin olive oil
• 1 tablespoon sliced garlic
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons grated Parmesan
• Chopped chives, for garnish

Directions Preheat the oven to 500 degrees F. Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm. Comments

• First off, this stuff is massively better than steamed cauliflower.
• Be careful not to cut the florets too big, otherwise they are a bit tougher than you want.
• This recipe might have a bit too much salt. I think I tried a tbsp instead of tsp. Double check next time.
• Instead of just drizzling the dressing over it, it would probably be better to mix it in a bowl and then toss the cauliflower in it. Then drizzle the extra over it.

Source: http://www.foodnetwork.com/recipes/emeril-lagasse/oven-roasted-cauliflower-with-garlic-olive-oil-and-lemon-juice-recipe/index.html

Update: 2014-09-16 I made this again this evening. The 1 tsp of salt is a good amount, although may 3/4 tsp would be better, but maybe not. I was out of lemon juice, so I used 2 tbsp of apple cider vinegar. Worked well. If there is only a tiny bit of carmelization on the bigger chunks, you might want to add 2-3 minutes of cooking time. Definitely mix the marinade in a bowel first and toss all the cauliflower so that it is all evenly coated. I'm now of the opinion that this is about the best way ever to serve cauliflower. I'll never steam it again.

Update 2014-10-09 I made this again this evening. Cooked it for 20 minutes this time, which was too long because some pieces burned on the bottom. I also used green cauliflower, but I don't think that tasted as good as plain. Next time, just use 15 minutes but make sure all the pieces are small enough.

Update 2020-03-14 Today I was a bit lazy. Instead of mixing all those ingredients, I just used one cup of ubercheap Italian dressing. It was a really big head of cauliflower. I put it in the oven at 500 degrees for 17 minutes. Then I took it out, pushed it around a bit, and put it back in for three minutes. Tastewise this entirely worked. I would serve it to guests, although it's not a professional offering. The big issue is cutting the pieces small enough to cook decently. It may take you two or three times to figure it out. Okay, this was actually awesome. The cauliflower had enough resistance to be enjoyable chewing, and it was soft enough not to be annoying. My skills are improving.

Update 2023-03-30: today I made the recipe using broccoli instead of cauliflower. Broccoli is less dense, so I checked after 10 minutes, then let it sit in the often with the heat off for three more minutes. I only used 3/4 tsp of salt, which was still too much.  Alas, this version with broccoli doesn't seem as good as the cauliflower version.

Update:  I've come to the conclusion that the salt should be left out of the recipe completely because the parmesan cheese has more than enough salt in it.

Ingredients

1 lg head of cauliflower, chopped/shredded
1 1/2 cups of salted peanuts (red, skinned, Spanish)
7 oz dried cranberries
2/3 cup mayonnaise
1/3 cup sugar

Method

Place cauliflower, peanuts & cranberries in bowl. Mix mayo & sugar together. Stir into salad. Mix thoroughly. Cover and refrigerate at least 1 hour. Makes 10 cups.

Thanks to Katie for the recipe. I had the salad at a picnic on Sept 1, 2013. She thinks she got the recipe decades ago from a Sunset magazine.

I was wanting to make a variation on picadillo without the potato to have a lower carb count. Here's what I used:

• 2 lbs. hamburger
• 1 small head of cauliflower, chopped
• 1 tbsp; ground chipotle
• 1 medium onion, chopped
• 2 huge cloves of garlic, sliced
• 2 cups of chicken broth
• 4.25 oz. can of chopped black olives

Fry the burger and onions together with the ground chipotle. Add the garlic. Throw in the cauliflower and barely enough broth to cover the mess. Once it was all done, I added the olives.

Next time I think I'll try a tablespooon of ground chipotle and a teaspon of ground cumin.

Pretty tasty. Next time I'll try green olives.

I originally started making cauliflower soup from the recipe at Becks & Posh. One complaint: too much salt. Now I've tried it a couple times and concluded that the maximally simple recipe is the best recipe. I've added 1/8 tsp of freshly ground pepper, reduced the salt to 1 tsp. Here's the complete recipe.

Ingredients

• 1 lb of cauliflower, separated into florets
• 1 small white onion, thinly sliced
• 1 teaspoon of salt
• 3 cups of hot water
• 2 tablespoons of butter
• 1/8 tsp of freshly ground pepper

Procedure

1. In a heavy pan (that has a lid), melt butter over low heat
2. Add onion and cook gently until softened, not brown, 15 minutes
3. Add Cauliflower, salt and 1/2 cup of water.
4. Raise the heat to medium-low, cover tightly with a lid and cook for 20 minutes
5. Remove lid, add remaining water and simmer over low heat for 20 minutes more
6. Leave to cool sightly before blending until super-smooth
7. Return to the pan to heat before serving, thinning with a little more water if the soup is too thick for your taste.

2012-01-22: I made this recipe again tonight. It is without a doubt the best cauliflower soup I have ever had. It's not an overwhelming taste. It's the simple taste of the vegetables and the butter gently blended together.

2013-02-03: I made this recipe again last week. It is still without a doubt the best cauliflower soup. This time just before throwing the mix in the blender, I added half a teaspoon of ground chipotle; that's right, the chipotle powder didn't cook in the pot. Awesome.

I just got done making Cauliflower-Potato Mash from "The Garden of Eating." Holy cow, but it's tasty. Although I'm a fan of cauliflower, I was the teensiest bit skeptical of the recipe, but I think even my niece and nephew would eat it. I didn't have any nutmeg handy, so I substituted allspice instead, which worked wonderfully.

The recipe made 4.5 cups of mash, so that makes 163 calories per 1 cup serving. That's perfectly fine for a comfort food dish.

Hm. Now I've opened up a can of coconut milk and only used 1/4 of it. That leads me to my next entry: improvised curried lentils.