Cauliflower Two Ways

Raw Mashed Cauliflower (Substitute for Mashed Potatoes)
Courtesy of Kimberly Snyder
http://www.kimberlysnyder.net/blog/2010/02/21/raw-cauliflower-mashed-potatoes/

Modified for 1 serving

1.5 cup chopped small cauliflower florets
tblspoon olive oil
sea salt to taste
pepper to taste
dash of onion powder
sprinkle of rosemary
sprinkle of parsley flakes

Blend til smooth.

My boyfriend absolutely hates raw cauliflower. In fact, he despises this vegetable. Calls it the poopy version of broccoli.  The only other time that he will eat cauliflower is when I use it in an Indian Cauliflower Soup.  He tasted this raw cauliflower mixture and claimed it was pretty good!! It does  uncannily taste, look and feel like mashed potatoes. There is a slight cauliflower finish but it isn't as aggressive as when you bite into a raw cauliflower floret. Overall, I suggest that any non-cauliflower believer will find themselves liking this so hated vegetable in this raw recipe, the Indian cauliflower soup and roasted.


Roasted Spicy Cauliflower
Courtesy of Kirsten's My German Kitchen
http://www.mygermankitchen.com/2011/01/spicy-cauliflower-pasta-with-garlic.html

I modified this recipe according to a former co-worker's suggestions, who used to serve this dish in a restaurant. I only made enough for a single serving and I didn't measure anything.

chopped cauliflower florets
olive oil
sea salt
black pepper
chopped anchovies or anchovy paste
red pepper flakes or dried red chili peppers with seeds

Preheat the conventional oven to 400 degrees. Place chopped cauliflower florets in a zip-lock bag and add olive oil, anchovies, and red chili pepper. Shake and coat the cauliflower in mixture. Place on aluminum covered baking sheet. Roast for about 20 minutes. When using anchovy paste or anchovies, you do not need much as a little goes a long way. If you do not like anchovies, have no fear, as you cannot taste them once the cauliflower has cooked.

After I roasted the cauliflower, I decided to add it into an ad-hoc mac and cheese that I was making for myself. I used a box of Annie's white cheddar shells, added some preshredded Monterrey jack and cheddar cheese, a dash of Parmesan cheese, a tablespoon of butter, a little bit of almond milk, blanched broccoli and mushrooms. I also added red chili pepper flakes, and some onion salt to taste. The cauliflower was delicious in this creamy pasta! Next time I will try a recipe that uses cauliflower as a substitute for the macaroni in a mac and cheese recipe.