Whats a great recipe that calls for cauliflower?
(Updated March 2008) I’m one of those people who really like cauliflower, and I especially like this dish, possibly in memory of all those twice baked potatoes I ate before I started eating the lower glycemic index way. I remember my mother making them for special occasions, and I’d help scoop out the potato insides and mix them with sour cream, cheese and butter, and there was definitely lots of cheese sprinkled on top when the potatoes went back in the oven for the second baking. In those days all the Denny siblings considered them to be the ultimate gourmet treat, something my mother didn’t often make for the twelve (12!) people she was cooking for. Don’t think of the cauliflower in this recipe as just a replacement for potatoes though. This is a great way to prepare cauliflower, whether or not you’re a potato eater. I’ve been re-discovering The Low Carb gourmet by Karen Barnaby and that’s where I found this recipe, which I followed quite closely for me. I did cut down on the butter
“This is a version of the classic broccoli salad with the addition of cauliflower. It can be prepared the day prior to serving, then served chilled or at room temperature. Pecans can be used instead of sunflower seeds, if desired, and bacon lovers might want to add a few extra slices. . .” PREP TIME 10 Min COOK TIME 15 Min READY IN 25 Min INGREDIENTS (Nutrition) * 12 slices bacon * 1 head fresh broccoli, diced * 1 head cauliflower, chopped * 1/2 red onion, diced * 3/4 cup sunflower seeds * 1 cup creamy salad dressing * 1 1/2 tablespoons white wine vinegar * 1/4 cup white sugar DIRECTIONS 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 2. Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans. 3. Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving. Sources:
Place the cauliflower and potatoes in a large saucepan. Cover with water by about 1 inch. Bring to a boil, reduce heat and simmer 15 to 18 minutes until tender. Drain well and return the cooked potatoes and cauliflower to the pan over low heat for 2 minutes to completely dry. While smashing the vegetables with a potato masher or whisk, slowly add the milk, butter or margarine, yogurt, scallions, salt, pepper, nutmeg and cheese, if using. Mash until all ingredients are combined. Makes 4 to 6 servings. Sources: http://www.sun-sentinel.com/features/food/sfl-vegetarian-column-r1-e100809sboct08,0,4692227.
