Cauliflower is one of our kitchen’s favorite go-to side dishes any day of the week. We love to roast this amazing cruciferous veggie that’s loaded with vitamin C for a savory side dish. Other times, we mash it for a comfort food dish that’s also great for you. No more sad, soggy cauliflower experiences for your family. Dive into the JoyFoodly way to love cauliflower!
How to prepare the cauliflower before you start cooking:
- Wash and dry cauliflower.
- Pull off the tough outer green leaves.
- Cut the cauliflower through its core, forming two halves.
- Cut those in half again to have 4 working parts.
- Cut the core or tough stem off each of the 4 parts with a knife and use your fingers to tear off the florets, the small clusters of flowers.
- 1 head of cauliflower
- Two teaspoons of salt
- 2 Tablespoons of olive oil
- Optional spices - a teaspoon of cumin, curry powder, or turmeric
- Preheat oven to 425F.
- In a bowl, toss cauliflower florets with 2 tablespoons olive oil, and two teaspoons of salt. We also like to add a teaspoon of a spice, like cumin or curry powder at this point. Toss well.
- Distribute evenly on a cookie sheet, allowing some space between the florets.
- Put in the oven. Check at 10 minutes. When the florets start to brown, flip cauliflower over. Continue cooking cauliflower until it is crisp tender and slightly browned all over, about 15-20 minutes.
- 1 medium head cauliflower, trimmed and cut into small florets
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 teaspoon of salt and ¼ teaspoon of black pepper
- ¼ cup milk
- *Optional - chives to garnish
- Bring water to a boil in the pot you use to steam vegetables.
- Place cauliflower florets into the steamer basket and place in the pot; lower temperature to medium-low, and cover the pot.
- Let cook 10-12 minutes. It’s done when you can easily insert a knife into the floret.
- Transfer cauliflower to a food processor or blender.
- Add oil, butter, milk, salt and pepper and puree until smooth. Garnish with chives.
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