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Posts Tagged ‘cauliflower’

4 Sneaky Ways to Replace Carbs with Cauliflower

At the base of most of our favorite comfort foods are carbs, making it tough to justify eating them every day. But with one magical ingredient swap, you can indulge more often without the guilt trip and get in a serving of vegetables. Stock up on a few heads of cauliflower to make pizza crust (using Tia Mowry’s easy recipe, pictured above), tots, mac and cheese, and more.

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25 Ways to Use Cauliflower

For many, cauliflower is a solid standby vegetable — something to pick up in the grocery store when you’re not in the mood for anything else and can’t make a decision. It’s time to learn how multifaceted cauliflower really is and to incorporate this member of the cabbage family into more meals. Blitzed in a food processor, cauliflower becomes a rice substitute, boiled and mashed it’s a stand-in for mashed potatoes, while thickly sliced and grilled cauliflower steaks are a summertime Meatless Monday dream. Best of all? It’s packed with vitamins C and K and is a good source of fiber and potassium.

Check out a quick video tutorial on how to buy, store and prepare cauliflower before digging into these 25 ways to use it.

  1. Raid your pantry for black olives and sun-dried tomatoes in Laura Calder’s Cauliflower Salad.
  2. Step up your pickle game with Bal Arneson’s Cauliflower Pickles (pictured above). Use these on sandwiches or as a side dish in place of hot giardiniera.
  3. Michael Symon takes Roasted Cauliflower to a new level by adding honey, orange zest, anchovies and capers to strike a sweet-savory balance. This side dish will blow your mind.
  4. Prepare vegetarian-friendly Cauliflower and Potato Samosas the night before you want to serve them. A quick trip to the deep fryer will have these dough pockets of veggies ready to eat in less than 10 minutes.
  5. Nutritional yeast brings the cheesy flavor without the dairy in Cheesy Cauliflower “Popcorn.”

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Fall Fest: Cauliflower and Broccoli Macaroni and Cheese

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.

I can’t think of cauliflower without thinking about cheese. And since the temperature dipped below 40 degrees last night, my Dutch oven returned from its seasonal hiatus to host a twist on Rachael’s Cauliflower Mac ‘n’ Cheese.

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Meatless Monday: Roasted Cauliflower

roasted cauliflower

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

My current food obsession: cauliflower. It seems random, and maybe a little boring — it’s the least colorful vegetable out there. But what it lacks in vibrancy, it makes up for with versatility. Cauliflower totally transforms into something new depending on how you cook it. Steam and puree it and it becomes so silky, you’ll swear there’s cream in it. Add the pureed cauliflower to soups, mashed potatoes or macaroni and cheese to thicken them and add flavor and creaminess without dairy. Bake it with cheese and cream for a hearty gratin that’ll trump any potato casserole you’ve ever had. You can pickle cauliflower and add it to salads, appetizer platters or sandwiches — it’s especially good on falafel. Deep fry cauliflower and eat it as a snack, like popcorn, or toss the crispy, fried florets into a salad. Roast it — on its own or with other vegetables, like carrots — till it’s golden brown and tender and serve it as a side dish or add it to pasta to make a complete meal.

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Fall Fest: 6 Unexpected Cauliflower Dishes

Cauliflower constantly amazes me with its versatility. You can roast it until it becomes delicate, tender and slightly charred, and whatever spices are used become deeply aromatic; you can use the meaty florets to bring a hearty texture to salads or vegetarian chili; or you can blend cauliflower with cream until it lends a luscious consistency to soups and purees. And let’s not forget that in its humble, raw form, cauliflower’s crisp and crunchy texture makes it great for simply dipping. However you choose to cook (or not cook) your cauliflower, this snowy white vegetable gets a whole new appeal when it becomes the star of a dish.

Here are six recipes for creative cauliflower eating:

Get the Recipe: Cauliflower with Sweet Potatoes (pictured above)

This unlikely duo of cauliflower and sweet potatoes is pan-roasted with fresh ginger, coriander, cumin and yellow-hued turmeric.

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Fall Fest: Cauliflower With Sweet Potatoes

Quick, veggie main dish: Bal's Cauliflower With Sweet Potatoes.

Fall Fest 2010We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out

Looking for a quick, meatless weeknight meal that isn’t PB&J? Of course you are. As temperatures outside decrease, our desire for warm, comforting foods increases. But time spent in the kitchen and waistlines needn’t increase as well. Spice Goddess Bal Arneson’s Cauliflower With Sweet Potatoes is a quick, healthy Indian main dish that will warm you up and fill you up. It’s perfectly spiced without being spicy (though heat-lovers might choose to saute some jalapenos along with the onions in the recipe), and if you can manage to save any, the leftovers are great for lunch the next day, or for breakfast served alongside a fried egg.

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Cooking the Channel: Oven-Fried Chile Chicken

Anjum Anand's Oven-Fried Chile Chicken was delicious with my Indian leftovers

Anjum Anand's Oven-Fried Chile Chicken was delicious with my Indian leftovers

I love recipes—my apartment is overflowing with cookbooks, food magazines and recipes printed from online food sites—but I’m definitely a big improviser, barely ever following them to the letter.

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