One of the blessings of a dreadful winter was the terrible effect it had on the usually hardy cauliflower crop.
Every week I get a box full of vegetables delivered to the door. Occasionally there's something in there I'm not fond of, but usually I can find a way to like eating them, or my husband will finish them off as he isn't nearly as fussy as I am and really loves winter vegetables (an example is parsnips, I can just about tolerate these in muffins but my husband enjoys the taste and will slice and roast a batch in the oven).
Our nemesis has finally reappeared on the horizon, and, from past experience, I anticipate a cauliflower a week in the foreseeable future.
Any ideas on how to make this unwelcome vegetable box squatter palatable?
I know about cauliflower cheese (my husband likes this, me, not so much), but that's way too fattening as a weekly feature, and rather pricey too.
Fried cauliflower tempura or pakora isn't an option as we don't have a deep fat fryer nor do I want to use up a bottle of oil just so I can cook this one vegetable.
My main problem with cauliflower is the texture, particularly when it's been overcooked. However, even with the freshest, least sulphuric, examples of this vegetable curd, I just don't like how it tastes. Even my partner is dreading it.
Any ideas? Preferably those that don't rely on fat and calories to mask the taste?
|Sesame salad dressing||Supertaster||9||3 years 28 weeks ago|
|Authentic paella?||maki||10||3 years 30 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||3 years 32 weeks ago|
|Shiso - uses for this herb||Loretta||0||3 years 34 weeks ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||3 years 34 weeks ago|