I can't form a proper sentence using those three words. Not a fan of cauliflower, good, bad or indifferent.

I can tell you a certain DH would’ve been right there happily scarfing down those florets! We both like cauliflower, especially roasted. Ina has a very tasty cauliflower gratin, but not without some calories.

I really admire your ingenuity, Pillog! You always seem to come up with clever ways to use up things.

I like Emeril's roasted cauliflower recipe. I also have a recipe for roasted curried cauliflower. IMO roasting is the way to go - it brings out the depth of flavor.

Thanks! It's mostly courage. :) And an understanding of what things are actually made of....

We had a delicious roasted cauliflower in a restaurant the other night. It was roasted with harissa, and drizzled with a sherry coconut yoghurt and dukkah.

Roasted is my favorite way to prepare cauliflower. I think it's hard to go wrong with that method. I use curry powder (lots), olive oil, and smoked salt.

I only dislike cauliflower if it's old. Fresh picked is usually sweet with no sulphur at all. Same with broccoli, cabbage, romanesco, and brussels sprouts. I only buy those from the farmer's market or from my food coop, where it's all organic and has a very fast turn around. I never buy any of those veggies from a standard supermarket.

Me neither, usually. But this one was from TJ's because it looked really good--and was--where my last one from the farm went bad. I am particularly sensitive to sulpher and sense it when others don't.

Me, too. That's why I'm so careful to make sure it's as fresh as possible. I usually just steam it and eat it hot with some nutritional yeast, or cold with some salad dressing.

Not a fan of cauliflower myself but I do buy, cook and eat it because it's DH's favourite vegetable. I like cauliflower cheese best, but also roast it with spices and do Ottolenghi's whole roast cauli with green tahini sauce from his book Simple.

I prefer a yellow or purple one over the white. Or a Romanesco.

Cauli cheese with Romanesco.

This is a good casserole.

Loaded Cauliflower Casserole

2 lbs cauliflower florets

8 oz shredded sharp cheddar cheese, divided

8 oz shredded Monterey Jack cheese, divided

8 oz block cream cheese, softened

4 tablespoons heavy cream

2 bunches green onions, sliced (1 1/2 cups)

6 sliced bacon, cooked and crumbled

1 clove garlic, grated

Salt & pepper to taste

Preheat oven to 350.

Steam cauliflower florets until tender.

While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream.

Stir in sliced green onions, chopped bacon, and garlic. Set aside.

Drain any liquid from steamed cauliflower and add hot cauliflower to cheese mixture.

Stir cauliflower and cheese mixture together.

Taste for seasoning and add as necessary.

If you want a finer texture, give a few mashes with the potato masher.

Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.

Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

Indeed - that's an insane amount of cheese for 1 casserole!

I love Romanesco but it's very rare in the shops here.

I bought another cauliflower today. I may do the same thing....

I like to do this simple fast flavorful treatment.

Panfry the cauli florets and chopped stalk in a large everything pan with some olive oil, bit of garlic if you like, and curry powder, salt (?and pepper). Toss it to combine and put a cover over it for a bit until it gets al dente. Toss to combine. One pan, about 15 mins?

One of DH's favourite ways is to fry off about half a diced onion with a little garlic, then add cauliflower florets and sweat them a little, then tip in a can of diced tomatoes. Simmer until cauliflower is tender and tomato sauce is thick. You can sub diced zucchini for the cauliflower or even use both.

One of my favorites is Aloo Gobi. Yes there are potatoes but not a lot of added fats . In terms of Indian dishes, it is a bit less complex. On the spicy cauliflower vein, I like Gobi Manchurian but not the deep frying --- but there are some air fryer variants.

@Gooster — this sounds good. I had to look it up.

I haven't fixed cauliflower in years! Love it! But...it does stink the kitchen up. 😂 Bacon + onions in a white sauce will make anything taste good (cookbook...yep!).

My latest venture...russett potatos + Bacon + onions + cheese.

I second cauli cheese but mine's made with a bechamel based cheese sauce, served with lots of crispy bacon.

Likewise, Islay. Cheese sauce and bacon on top.

And here I thought coating in thinned mayonnaise was decadent...

When DS was a toddler, he liked almost everything, including cauliflower, except potatoes. Baked, twice baked, mashed, boiled, steamed, roasted, even French fries (he tolerated fries). We, and everyone else, kept serving them. One day, my mashed potatoes came out particularly cauliflower-looking (don’t judge, I was new to cooking). DS dug happily in, then the first forkful gave him such a face! No potatoes for him for awhile. He still likes cauliflower, and even potatoes now.

This one came in today's veg box. Looks promising.

Oooh!

Magnificent! I would be daunted.

How do you plan to prepare it?

Pretty!💜

Not sure yet, perhaps roasted whole or in pieces with spices. It's so big it'll be at least two.meals. I think it would dye a cheese sauce a weird colour. I find the coloured ones tastier than plain white. There's a yellowy orange variety called 'Cheddar' which is especially good.

@floral_uk z.8/9 SW UK My experience with other cooked vegetables that are usually green but have purple varieties is that they turn green when cooked, so I would be interested to know if your purple cauliflower stays purple.

Sounds like the color comes from the same antioxidants in blueberries, grapes and red cabbage. Can also be mild, sweet, nutty and less bitter than some white or green varieties.👍🏻

Imagine making a lavender hued cauliflower soup. You could combine it with cream/ivory and chartreuse colored sauce topping and herbs.

I've cooked cauliflower that was acually soft lavendar. On my screen, Floral's looks darker and deeper, and more appealing being an acual food color. Mine didn't bleed, unlike deep purple carrots. I like it in salads better than cooked, but I don't care for any steamed cauliflower so I'm not the one to say. Tastes like cauliflower. But Floral's experience with English vegetables is often very different than mine with American ones of the same name. I'll be intrested in hearing how it comes out!

I noted that floral’s purple cauliflower is deeper hued. I think a lavender hued soup would be fun. Purple, ivory, chartreuse or lime green are gorgeous color combos in a garden.

It was green inside. Less dense than a white cauliflower but much denser than calabrese. I roasted it a bit then mixed with walnuts, pumpkin seeds, a few bits of bacon and some grated cheese. Baked in a puff pastry case. Roast kuri on the side.

That is interesting. I've had roasted purple cauliflower a couple of times in restaurants but I've never seen a variety with bright green stems. The bud texture sounds similar, though. It looks quite delicious.

Wow! The green is awesome! Broccoli parenting maybe? The paler lavender ones I've seen here have ordinary white stems, as do the yellow ones.

Yum! But are you positive that's cauliflower? It looks just like purple broccoli to me...

Yep it's a cauliflower. Botanically speaking they're very close being cultivars of the same species. But if you look at the photo of the whole veg you'll see it's one enormous head and it has a single thick stem.

I’ll need directions to your place before it’s all gone. It looks like a very tasty dish you‘ve prepared. Squash also. Did your DH enjoy it?

He did.