this is one of my favorite vegetables before I started atkins, and now that I am on atkins, I eat it all the time for dinner. but I always eat it with just butter. I never thought to make it better, but I guess I am just content with my cooking which is generally bland.
Before atkins I was low-fat and I used to eat some of the worst and most stupid foods on earth, like totally omitting fat from my diet for days. so I would eat things like instant mashed potatoes mixed with water, and rice and steamed vegetables since my friend, who owned a chinese resturant, used to give me meals all the time.
this whole cauliflower thing has me torn between how I want to cook it tomorrow because it sounds so good ^_^.

It's awesome with butter, sour cream, cream cheese and parmesian cheese mashed in (I also add garlic, pepper and paprika). Then you can twice bake it with shredded cheese over the top. My whole family loves it and it has quickly become one of our favorites. I just had some tonight in fact!

Nice recipe Arie, and one I'm sure to try!

Karen, I like your idea, too. Noticed you are in Vancouver - you are lucky to live in a place with a Lush store! Ever been? I have to mail order it, but it's worth it

Thanks for all the great ideas

I always liked cauliflower, too, but now I use it for so many things: better-than-mashed-potatoes, Cauliflower Salad, Faux Rice.

Just yesterday I made something yummy for lunch only because I had leftover plain microwaved cauliuflower in the frig. I sauteed a little onion and garlic in butter for a few minutes, then added the cauliflower and sauteed until it was a little browned. Had it with leftover ham and it was delicious.

If I'd added the ham and a fried egg on top I'd have had that popular Swedish dish called Pyt I Panna, which is made with potatoes (but no garlic) and translates loosely as "throw the leftovers in a pan," aka "hash."

Karla

It's also great tossed with olive oil, smashed garlic ( about 6 cloves per head of cauliflower) and fresh rosemary herb then roasted in the overn at 400 for about 30-40 min until nicely browned and soft. Makes your kitchen smell great too ( if you like the smell of roasting garlic ) !

Really great ideas everyone! 100grams =3 1/2 oz(three and a half ounces)
Pippa

Have you checked out the recipe I posted on the Sommersizing board for "Firehouse potatoes"? They're a mexican twist and delicious! Let me know what you think!

Kntheboys

I bought a food processor this weekend specifically to make the mock mashed potatoes and now I think I will never put the processor away! The cauliflower is sooo delicious! I want to eat it everyday! Thank you! Thank you! Thank you!

ok i dont know if anyone has ever tried this bc i have never even HEARD of this before i saw my mother in law making it. it is amazing!!

she just heats a little olive oil in a pot and puts in the cauliflower pieces, turning them every so often. when they are tender and brown allover she takes it off the heat and sprinkles it with some cinnamon. i like it just like that, a little crispy but she puts about a cup of water in the pan and sticks it in the oven for 10 minutes or so. either way its surprisingly good.

HI Guys

I was curious, when you grate the cauliflower for the fried rice and hashbrowns, is it still raw or already cooked and then thrown into the food processor?

Thanks in advance

Believe me, if you've ever tried to grate (or do anything with) cooked cauliflower, you'd KNOW it has to be raw...!

Made mock mashed tonight. I steamed the cauliflower, then tossed out the water and let the veg steam a bit in the pan to dry out. Added 2 Tbs butter, 2 oz cream cheese, salt & pepper, 2 scallions sliced, and mashed. Very rich and satisfying. Not a revelation to anyone who's been low carbing for awhile, but if you haven't tried it yet, you're in for a treat!

I regularly use grated cauliflower as a substitute rice but haven't tried the 'mash' = think I might try that tonight for dinner