Comments on: Hot Summer Salad — Cauliflower "Rice"

By: Cara

Cara — Mon, 12 Oct 2009 14:14:16 +0000

I love cauliflower! Some of my favorite ways to eat it are roasted with balsamic vinegar and blue cheese, steamed with garlic then pureed with goat cheese, and just like you, I use cauli-rice all the time. I chop up fresh cauliflower and grate it in my food processor, then steam it in the microwave to serve with curries or stirfrys, or I'ved used it to make "fried rice".

By: Eric

Eric — Thu, 17 Sep 2009 18:44:59 +0000

Thanks Brenda — the most interesting Spanish/Moor cookbook I’ve come across in years is “Moro” — check it out.

Kalyn and Deana: Sorry for the ambiguity — it’s cooked. Everything in the dish (except the avocado) is gently sauted in olive oil.

By: Deana Gunn

Deana Gunn — Thu, 17 Sep 2009 17:36:52 +0000

Great ideas! I love cauliflower roasted as you described, simply steamed and drizzled with olive oil or melted butter, or in veggie curries. The “rice” looks delicious – is it cooked together or raw?
During the holidays we often do mashed cauliflower in place of mashed potatoes.

By: Kalyn

Kalyn — Thu, 17 Sep 2009 14:28:17 +0000

Just curious about whether the cauliflower in your salad is cooked? Looks tasty either way, but usually when I’ve heard of cauliflower “rice” it’s been a cooked dish.

By: Brenda La Noue

Brenda La Noue — Thu, 17 Sep 2009 12:29:38 +0000

Hi Eric,

Another intoxicating way of serving cauliflower is to make it with a Spanish flair:

1 Toss cauliflower florets with a good Spanish olive oil, sea salt and fresh cracked pepper
2. Roast in a oven at 350 F about 12 minutes until the cauliflower is golden but still has a little crunch.
3. Cool slightly and toss with a little red wine vinegar, a little more Spanish olive oil
Add:
one dried anchovy, minced
chopped red onion
fresh diced plum tomatoes (skin on)
a few whole pitted Kalamata olives
4.Toss with rough chopped Italian flat leaf parsley leaves
5. Squeeze the juice of lemon about 2 tsp. over the salad right before serving

The dish is not only beautiful to the eyes but will make your taste buds dance the flamenco in your head

It is great as a side dish packed with satisfying fresh flavors

By: Nilay

Nilay — Thu, 17 Sep 2009 12:04:50 +0000

Chris,
I’ll try that.
Eric,
Thanks for wonderful blog. I live in Istanbul, we always always consume Greek yogurt (we call it just ‘yogurt’) at home – almost everyday! We love it.

By: chris

chris — Thu, 17 Sep 2009 00:47:33 +0000

Nilay, ever tried to replace the salt with anchovy (ie mashed garlic with anchovy)? I love anchovy….

By: Eric

Eric — Thu, 17 Sep 2009 00:40:56 +0000

I’m ready for that soup RIGHT NOW.

Nilay — welcome. If you’re into Greek yogurt, you’ve come to the right place!

By: Karena

Karena — Wed, 16 Sep 2009 23:43:06 +0000

Yes–lightly brown a chopped onion, some cloves of garlic, a few serranos, a good pinch of garam masala, and a big spoonful of (preferably homemade) curry powder. Add a chopped cauliflower and a few diced potatoes and saute until they are coated in the spices and take on a bit of color. I usually add just water and cook until the potatoes are soft. Puree in a blender with some cream and serve.

By: Nilay

Nilay — Wed, 16 Sep 2009 23:35:17 +0000

Another light idea:
- Boil the cauliflower florets (about 3-4 mins) and run under cold water to keep the tenderness
- Mashed garlic with salt (2-3 gloves)
- Greek yogurt – plain
Mix all with olive oil to taste.