I hate cauliflower on its own but as a person with Celiac, cauliflower crust has been the best thing to exist since sliced gluten free bread
Although i love it
Submitted 3 weeks ago by SnokenKeekaGuard@lemmy.dbzer0.com to [deleted]
https://lemmy.dbzer0.com/pictrs/image/aab64fdb-5e76-4b04-ae2f-1d19a1aa82d8.webp
Comments
NotSteve_@lemmy.ca 3 weeks ago
iknowitwheniseeit@lemmynsfw.com 3 weeks ago
Fun fact:
Broccoli and cauliflower (and more), “are all actually varieties of the same species, Brassica oleracea: cauliflower, cabbage, kohlrabi, Brussels sprouts, Chinese broccoli, and collard greens.”
ayyy@sh.itjust.works 3 weeks ago
KMAMURI@lemmy.world 3 weeks ago
Yay mustard!
Agent641@lemmy.world 3 weeks ago
It’s like the chocolate aisle at the supermarket. So much variety, but ultimately you’re choosing between Cadbury and Nestle.
Swedneck@discuss.tchncs.de 1 week ago
blessed be the lidl, for their chocolate is fairtrade and fair price
Disorder6069@sh.itjust.works 3 weeks ago
You must not live in America, ultimately it’s all just Hersheys here
(except for m&m’s, which are made by mars)
SnokenKeekaGuard@lemmy.dbzer0.com 3 weeks ago
Just gonna leave this recipe here for y’all:
Cauliflower Sauce with Garlic, Oil, and Chili Pepper For 4 to 6 servings
1 head cauliflower, about 1½ pounds ½ cup extra virgin olive oil 2 large garlic cloves, peeled and chopped 6 flat anchovy fillets (preferably the ones prepared at home), chopped very fine Chopped hot red chili pepper, to taste Salt 2 tablespoons chopped parsley 1 to 1½ pounds pasta
Recommended pasta Penne, the quill-shaped macaroni, in the ridged version, would be the most appealing choice.
- Strip the cauliflower of all its leaves except for a few of the very tender inner ones. Rinse it in cold water and cut it in two.
- Bring 4 to 5 quarts of water to boil, put in the cauliflower, and cook it until it is tender, but not mushy, about 25 to 30 minutes. Prod it with a fork to test for doneness. When cooked, drain and set aside.
- Put water in a saucepan, and bring it to a lively simmer.
- Put the oil and garlic in a medium sauté pan, turn on the heat to medium, and cook until the garlic becomes colored a light, golden brown. Remove the pan from the burner, place it over the saucepan of simmering water, and add to it the chopped anchovies. Cook, stirring and mashing the anchovies with the back of a wooden spoon against the sides of the pan to dissolve them as much as possible into a paste. Return the sauté pan to the burner over medium heat and cook for another half minute, stirring frequently.
- Add the drained, boiled cauliflower, breaking it up quickly with a fork into pieces not bigger than a small nut. Turn it thoroughly in the oil to coat it well, mashing some of it to a pulp with the back of the spoon.
- Add the chopped chili pepper and salt. Turn up the heat, and cook for a few minutes more, stirring frequently.
- Toss with cooked drained pasta. Add the chopped parsley, toss once or twice again, then serve immediately. Ahead-of-time note You can prepare the sauce several hours in advance up to this point. Do not refrigerate it. Reheat it gently when the pasta is nearly ready to be drained and tossed.
match@pawb.social 3 weeks ago
cauli wings are fucking delicious and the best food to pair with chicken wings
DragonTypeWyvern@midwest.social 3 weeks ago
We can just call it fried cauliflower though
It doesn’t need to be wings
match@pawb.social 3 weeks ago
take that up with boneless wings then, wings are just crunchy nuggets
sdfric88@lemmy.sdf.org 3 weeks ago
Yeah it ain’t flying anywhere except into my mouth
Worx@lemmynsfw.com 3 weeks ago
Give your cauliflowers a spa day in a nice cheese sauce jacuzzi
twice_hatch@midwest.social 3 weeks ago
Ghost broccoli, zombie broccoli, depleted Br-238
toy_boat_toy_boat@lemmy.world 3 weeks ago
cauliflower is only ever meant to be mixed with broccoli and a nice cheese sauce. i will die on this hill. come at me.
SnokenKeekaGuard@lemmy.dbzer0.com 3 weeks ago
Cauliflower pasta with anchovies!
toy_boat_toy_boat@lemmy.world 3 weeks ago
i’ve never had anchovies. but i did see a post the other day where someone found a pufferfish in their bag of anchovies.
i feel like the only people who like anchovies are nordics and sociopaths :P
andros_rex@lemmy.world 3 weeks ago
Then you are ruining the cheese sauce with the fart taste of broccoli and cauliflower.
toy_boat_toy_boat@lemmy.world 3 weeks ago
okay, so i guess you’re team cheese now and i’m team broccoli. that’s fine i guess…
…have you washed your fucking feet this week, team cheese? (:P)
unexposedhazard@discuss.tchncs.de 3 weeks ago
NO. It will become what i tell it to become and it will be glorious when im done.
exasperation@lemm.ee 3 weeks ago
In my opinion, cauliflower sucks unless it’s been roasted/fried/seared with dry high heat to the point of being brown and crispy.
If it is overcooked, the rupture of the cell walls makes that cabbage stank run out into the dish.
If it’s still raw or cooked at too low a temperature (which includes any temperature in which liquid water will exist on the surface), it’s missing the delicious browning that happens at high heat.
That means it doesn’t work as cauliflower “wings.” The breading/batter protects the cauliflower too much, and it ends up steaming itself inside. Just batter up some firm tofu instead, those are great wings.
It can work as cauliflower “steak” I guess, but that doesn’t really taste like it should fit the culinary role of a protein/main. I’m all about roasting cauliflower, and flat slices make it easy to grill or sear evenly, but that just doesn’t fit that ecological niche that a steak does.
So I generally don’t like cauliflower served with broccoli. They cook too differently to be able to actually cook them together in the same batch.
Baguette@lemm.ee 3 weeks ago
Stir fried asian cauliflower is so good. My mom made it a lot growing up and it’s the right amount of crunch and flavor
I don’t know if you could substitute asian cauliflower with the more western variants though.
werewolfborg@ttrpg.network 3 weeks ago
Bunnicula got him.
DragonTypeWyvern@midwest.social 3 weeks ago
Kolanaki@pawb.social 3 weeks ago
Ricing cauliflower doesn’t make it taste like rice.
It makes rice that tastes like farts.
redwattlebird@lemmings.world 3 weeks ago
No way. Fry it, mash it, stick it in a stew, I say!
drool@lemmy.catsp.it 3 weeks ago
Raw, wriggling, and covered in ranch!
lightnsfw@reddthat.com 3 weeks ago
My mom went through an experimental phase with cauliflower when I was a kid. Spent a few weeks getting screamed at around dinner time every few days because I didn’t want to eat her nasty cauliflower tots or whatever the fuck. Just because you killed your taste buds with cigarettes doesn’t mean the rest of us have lady.
some_guy@lemmy.sdf.org 3 weeks ago
In my world, it’s a vehicle for butter and salt. A great one, at that.
Johnmannesca@lemmy.world 3 weeks ago
Cauliflower is best served as a pickle, and we should fry pickled cauliflower like we do cucumber pickles.
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TowardsTheFuture@lemmy.zip 3 weeks ago
Listen man I would eat fried broccoli like wings too if people would serve it. Fried broccoli is good as fuck.