Wed, Jan-11-17, 13:47
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Senior Member
Posts: 4,140
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Plan: low carb
Stats: 171/125/145
BF:
Progress: 177%
Location: DC
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It's a favorite In our house, too!
Mashed- DH's favorite
Riced- great for paella to Asian stirfry ices or fried rice. Used for a jumbalaya over the weekend
Popcorn- this is basically just super roasted. It tastes great, but doesn't remind me of popcorn, I'd suggest calling it roasted cauli to avoid being disappointed.
A few more ideas: you can purée to use potato soup base. For example, you can make a New England clam chowder. I bet a loaded baked potato soup would be great, but I have only done this technique with clams, so far.
Slice the head all the way through to make long, skinny "steaks" then roast. These make a lovely presentation. I use evoo, sea salt, garlic, and then top with parsley or chives.
It also makes a nice addition to crudités platters. It is sturdy and holds up to dips well.
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