New ideas for cauliflower
Funkyart
9 years ago
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Funkyart
9 years agoRelated Discussions
cauliflowers are not producing the regular cauliflower.
Comments (14)Around here we plant broccoli so it can mature its first head in cool weather. This would be the largest head it would ever produce. If the weather stays cool it may produce side shoots of small heads (florets) after that. Trimming off all flowering shots and severely triming so only a few side shots develop can sometimes help the remaining ones grow larger. Also, some varieties produce more and larger side shots....can't remember what ones they are offhand. I usually just start new plants and go for the initial large heads. Young transplant can be grown from seed in four weeks or so. I can not imagine growing a broccoli plant for 2 years, but you probably cannot imagine living with 2 feet of snow and sub-zero temperatures. I think both places would get the biggest broccoli from young plants, though....See MoreCauliflower: Any Interesting Ideas?
Comments (37)Please excuse the level of detail. I write these for someone who really doesn't cook and needs the walk through. Caulis Kugel Based on Canarybird's Mallorcan Sopa by JC 200 g dried hearty bread crumbs (I used a heel of homemade whole grain bread and a 50% whole wheat sourdough waffle)--If you want a rigid serving, use up to double. Cooked and dried rice might be great instead. There's probably a way to use raw rice and all the liquid, too, but I don't work with rice much and am not sure. Lite olive oil for sautéing, or other cooking oil 6 eggs worth of 100% egg whites, or six whole eggs 2 bunches green chard, roughly chopped, inc. stems (about 14 small and large leaves) 1 green cabbage, cored, washed and cut into wedges 1 smallish cauliflower, cored and broken into fist sized pieces 2 onions, chopped Half lb. of peeled baby carrots, or equivalent, grated 2 red bell peppers, diced large 2 large ripe tomatoes or equivalent, peeled, seeded and diced 4 cloves of garlic, crushed 2 handfuls Italian parsley, leaves removed from stems and chopped 4 tsp sweet paprika powder (could use more) salt & pepper to taste Set oven to 350ð F. Grate Use food processor to grate bread for crumbs and carrots. Blanch Steam blanch wedged cabbage and chopped chard for five minutes each, and broken up cauliflower for 10 minutes. (You might be able to skip this step.) Chop Cut cabbage wedges crosswise about an inch wide--I used a plastic lettuce knife. Chop onions, peppers, and tomatoes, into similar sized chunks, about 1/3-1/2 inch. Roast Break up the cauliflower into florets. Cut larger pieces. Remove excess stems (optional). Place in a single layer in a shallow pan or sheet, drizzle with oil which can take oven heat and roast for about half an hour, until just starting to brown. Continue on while roasting. Sauté Heat a large pan on medium high. Add oil to cover bottom. Sauté onions. When they start going translucent, add carrots. When the onions are getting soft, add the peppers and then the tomatoes. Keep stirring. Let the liquid reduce as much as possible until the mixture is well cooked together. Turn off heat and press the garlic over the top (or just place it if you crush it on a board, but you get the juice if you use a press over the pan). Sweat In a large (5 qt.) pot over medium heat, Add a bit of oil to the bottom and heat the cabbage until it loses a lot of its water, and reduces its volume by about half. Add the chard and mix. Wilt and reduce. Strain Use a fine mesh, mid-sized (about a cup of volume) strainer to strain the cabbage mix, pressing the liquid out of each scoop with your cooking spoon. Place in a dry bowl. Dry the pot it was in. Put the chopped parsley in the bottom of the warm dry pot from the cabbage, on the warm, off, stove. Strain the sauté the......See MoreVegetable plant ID help – Cauliflower, chard? I don’t know! (x post)
Comments (9)Thank you to all who responded. carolb_w_fl_coastal_9b, on a cross-post (and I do apologize for having posted this all round GW/Houzz - I did try to keep this thread contained) posted a photo of Holland Greens, and it's pretty much identical. Still, I've decided not to try to cook it and eat it as I prefer not to take the risk. Shame, too. ken_adrian - I'd thought of that possibility. We'd prepped the soil well but did not sterilized it. And I do believe it's a rogue seedling, but perhaps more from the seed packet, because it grew in the same place with the same rate as the other's I'd planted. LOL! Well, we'll see if they overwinter, huh? Truthfully, I spoke with a couple locals who said carrots would be sweeter grown in the winter here in Eastern Tennessee, and if I wanted broccoli, to plant that late fall as well as summer broccoli never did well here for them but winter broccoli was wonderful. Winter harvest... I'm new to this! The brussel sprouts were a whim so again, we'll see. Just covered our veggies as it's supposed to be 34 F or less tonight. Pouring rain the last 2 days, so mucking about with plastic in the mud and wind was not fun! The things we do.... : ) windberry, no, no bulb. If it does anything other than continue to grow as shown above, I'll post a pic. I sure was wishing for an unusual broccoli or turnip. Eh......See MorePoke bowls with riced cauliflower
Comments (25)I like cauliflower, but I think the only way it might possibly pass for mashed potatoes is smothered with cheese and bacon etc, in which case i'd much rather have plain, real mashed potatoes (and would probably better off). Cauliflower pizza crust should not taste at all like cauliflower. It can be a bit tricky to make (if making it at home, follow the TJ instructions for a crisp crust very carefully ). The resulting crust is really tasty IMHO but it is more crisp then chewy. It makes a very nice vehicle for pizza toppings, but does not satisfy desire for pizza crust per se. But it shouldn't taste of cauliflower at all. The slice I had at WF had spinach, some crumbled blue cheese and a bit of bacon. I could have done w/o the bacon but I liked the combo and because of the strong flavors you needed very little cheese/meat. I'd order it again....See More
romy718
9 years ago
Annie Deighnaugh
9 years agoFunkyart
9 years ago
LynnNM
9 years agolast modified: 9 years ago
ratherbesewing
9 years ago
mtnrdredux_gw
9 years agoFunkyart
9 years ago
localeater
9 years agolast modified: 9 years agoUser
9 years agoFunkyart
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9 years agoFunkyart
9 years agolocaleater
9 years ago
carolb_w_fl_coastal_9b
9 years agoFunkyart
9 years agolast modified: 9 years agolocaleater
9 years agoFunkyart
9 years agoFunkyart
9 years ago
riosamba
9 years agookiedokiemydog
9 years agoFunkyart
9 years agoUser
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9 years agoFunkyart
9 years ago
laughablemoments
9 years ago
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