Raw - Snacking on raw cauliflower is one of the best ways to take advantage of its health benefits. Or for a fun, low-carb twist on pasta salad, try making a tri-color cauliflower salad instead. Cut colored cauliflower into tiny florets and toss with cooked quinoa in a lemon tarragon vinaigrette.
Steamed - Steaming is a great way to simply cook cauliflower. Cook florets in a steaming basket over boiling water for five to eight minutes or until just tender. Toss with a little lemon juice, olive oil and salt and pepper for a simple and tasty side dish.
Sautéed - Break the head up into tiny florets, about the size of a grape, and sauté in a little olive oil until they are nicely caramelized. During the last 30 seconds of cooking, throw in some minced garlic and toss with fresh thyme and parsley.
Mashed - Steam florets until very, very tender (about 12 minutes) and then mash them in a saucepan, just as you would potatoes, with a little milk, butter, salt and pepper and a few grates of nutmeg.
Pureed - To make a wonderful soup, steam the cauliflower just as you would if you were mashing it, but instead puree it in a blender. Thin out the blended mixture with more milk or vegetable stock. Top with crispy bacon and chives for a satisfying winter soup.
Roasted - Roasting on a high temperature caramelizes the cauliflower and brings out its natural sweetness. Roast the florets in olive oil and then toss with Kalamata olives and capers for a tasty Mediterranean-style side dish or try this curried version:
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