OT: The M-Fing Food Thread

[Habsy]

Hmmm. Might look into that. Seems you can do big portions.

 

[CH1]

I might try that but the cauliflower will alter the taste of the sauce.

Don't cook the cauliflower in the sauce. Roast separately, then add sauce

 

[BeLeafer]

Try doing a cauliflower mash. Unbelievably good side.

 

[Habsy]

Don't cook the cauliflower in the sauce. Roast separately, then add sauce

You don’t find the flavor of the cauliflower is there though?

 

[CH1]

Done that, you add enough cheese (or butter) to almost anything for nice results

 

[BeLeafer]

Giant amounts of parma.

 

[CH1]

You don’t find the flavor of the cauliflower is there though?

Yeah, you're gonna taste the cauli, but you'll also be able to enjoy your sauce

 

[BeLeafer]

Roasted cauliflower is quite excellent.

 

[Habsy]

Yeah, you're gonna taste the cauli, but you'll also be able to enjoy your sauce

Accent flavors are important to me. I’ll try it though.

 

[CH1]

Roasted cauliflower is quite excellent.

It's a staple at my place -- my fave topping for it is tahini/lemon/olive oil

 

[mbow30]

Try doing a cauliflower mash. Unbelievably good side.

Love it as a rice substitute. Have done it with everything - brisket, laab, meatballs.

 

[CH1]

Accent flavors are important to me. I’ll try it though.

nothing will make you forget a good pasta — these are all compromises

 

[BeLeafer]

It's a staple at my place -- my fave topping for it is tahini/lemon/olive oil

I would eat it more regularly but I find it's so much better if you break the cauli up into wee rosettes that it seems onerous to prep (midweek, anyhow).

 

[mbow30]

Steam + mash. Pretty simple.

 

[CH1]

I would eat it more regularly but I find it's so much better if you break the cauli up into wee rosettes that it seems onerous to prep (midweek, anyhow).

Yeah ... but I have a new technique — slice it thinly (top to bottom), you’re gonna end up with half florets and lots of tiny pieces, and that yields more flavourful crunch bits

 

[BeLeafer]

Of course, there's always the cauli casserole. Cut it up into medium sized pieces, pour some heavy cream, put piles of cheese in (I like old ched + parma), bake it covered for 30 mins then broil (or, if you have a convection oven, turn it on) for 10 -15 minutes. I like to season this one with nutmeg and pepper (at the cream stage).

 

[BeLeafer]

Of course, take the lid off before broiling!

 

[CH1]

I have to admit it, 80% of my cauliflower moves involve roasting. I like the crunchiness when I get the oven super hot.

the other advantage of the thin slice technique is the resulting crevices are a great potential landing spot for the parmagianno you add during the last 10 mins

 

[Habsy]

What temp do you roast at?

 

[CH1]

What temp do you roast at?

425-450