Food and Cooking

6442 readers

1 users here now

All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.

Subcommunity of Humanities.

This community's icon was made by Aaron Schneider, under the CC-BY-NC-SA 4.0 license.

founded 1 year ago

MODERATORS

alyaza@beehaw.org

Gaywallet@beehaw.org

SoaringFox@beehaw.org

remington@beehaw.org

FAILURE! a MEDIOCRE cauliflower with an OK sauce (sh.itjust.works)

submitted 1 year ago by gloss@sh.itjust.works to c/food@beehaw.org

8 comments fedilink hide all child comments

I had the idea for a puttanesca inspired sauce with cauluflower. Ended up tossing the cauliflower with oil, spices, diced kalamata olices, diced red onions, capers, and olive juice. Cauliflower was roasted at around 350 for about 45 mins give or take? Made a decent olive tomato sauce with all the trimmings which was nothing to write home about. Served with a roasted hoagie roll from last nights bbq.

Cauliflower was totally bland and NOT really the briney goodness i imagined...maybe it can be pickled and then seered? Is getting a cookes but briney cauliflower a tall order? Anyone have any experience with this, or have an idea about what I've overlooked? Would love any thoughts on the matter. xoxoxoxox

top 6 comments

sorted by: hot top controversial new old

[–] miked@lemmy.world 5 points 1 year ago* (last edited 1 year ago) (1 children)

Consider roasting the cauliflower. It seems to add another dimension. After that a quick pickle achieve the desired result.

[–] gloss@sh.itjust.works 2 points 1 year ago (1 children)

Awesome. Will absolutely try that, sounds delish.

[–] miked@lemmy.world 1 points 1 year ago

We often slice it up, add a little olive oil and see salt. Stick that in the toaster oven. Also done it on the grill.

Try it out to see if you like. Only costs a little cauliflower and time

[–] mizmoose@beehaw.org 2 points 1 year ago (1 children)

Hard to know for certain without how much of what you used and for how long. Cauliflower, like broccoli, needs a heap of stuff and time to get through the "woodiness" (? if that's the right term? It's a tough vegetable). One of the reasons I often cook with frozen broccoli instead of fresh is that the thawing makes it more likely to latch on to whatever I've tossed it in.

Also, along with Mike's idea of roasting it, you might also blanch it, or give it a very quick stir fry or nuke. Just a minute or so to take the edge off it's rawness might help it grab the brine more.

[–] gloss@sh.itjust.works 2 points 1 year ago

Great explanation thank you, excited to try all this out. When cooking prior, I've mostly put thought into ingredients nottechniques, so this is all very helpful.

[–] mountainmycelium@beehaw.org 2 points 1 year ago

It may not be what you're looking for, and you may not even have one, but have you tried air frying the cauliflower? Tossed in a tiny bit of oil and whatever seasoning you like, air fried veggies like that can brown/crisp up nicely.

load more comments