I've got one shot

[thyme4change]

at serving Roasted Cauliflower to my husband. Both he and I have always, always, always hated cauliflower - but there is some left over from the vege tray from the Superbowl.

So, Just garlic, olive oil, salt, pepper?

I saw one recipe that adds Balsamic - we love that.

Any other suggestions.

As I said - this might be the only time we ever try it.

[vl]

One shot?

Try Cocoa Chile Powder (Mexican Chocolate). Try Pepper Jack Cheese sauce. Raw with your favorite dip. Steamed with Garlic Butter. Steamed with Chili Peppers. Sauteed then served with Black Pepper Gravy (low fat milk). Crush some stale multi-grain bread, coat them and either bake in a casserole dish or lightly fry in Olive Oil.
Sounds like you don't like vegetables (first Brussel Sprouts now Cauliflower). Try serving less meat and potatoes right after you throw every snack in every cupboard out. Basically, you CANNOT hope to lose weight without assistance from vegetables.

[thyme4change]

I'm looking for the roasted cauliflower recipe that someone mentioned a few weeks ago.

I eat 2 - 3 servings of vegetables per day.

[Abby Normal]

I've done a straight roasting of it before, but the kids didn't really like it. I just tossed in a light amount of olive oil and shoved in the oven. The way they like it is more like a cross between baking and steaming. Use a casserole dish with a lid, toss with olive oil and add like a 1/4 cup of water. Cook with the lid on. It softens it a bit more. We have a garlic pepper that we add to it for some flavor.

[Opti]

I'm not a cauliflower fan, but I'd try what you suggested as it makes great roasted broccoli.

"So, Just garlic, olive oil, salt, pepper?"

[thyme4change]

The balsamic/soy sauce sounds good. I would think the balsamic would add quite a bit to the flavor of the cauliflower.

[The J]

Feb 7, 2011 16:10:28 GMT -5 @vl said:

Sounds like you don't like vegetables (first Brussel Sprouts now Cauliflower). Try serving less meat and potatoes right after you throw every snack in every cupboard out. Basically, you CANNOT hope to lose weight without assistance from vegetables.

Yes, because not liking two vegatables means you don't like any vegatables

[upstatemom]

A good friend was telling me that her secret to delicious roasted veggies is a stoneware pan. She recently used one instead of the metal or glass pans and was astonished at the difference.
Add some olive oil and garlic and you can not go wrong.
Good luck

[kadee]

Yes, because not liking two vegatables means you don't like any vegatables

I eat way more veggies than I do meat & there are still a lot of them that I don't care for!

[thyme4change]

I roasted it (them?) and then did a balsamic/soy/butter sauce. We didn't hate it. Didn't really like it either. But, not hating it is a pretty big step. I'll give it another shot with garlic butter and parmesan cheese.

Oh no! Here comes Veteran to tell me that if I even mention cheese I'm a big fat phony and I'll weigh 600 pounds by Memorial day.

[vl]

You don't need my help to be your own worst enemy.

[Abby Normal]

Here comes Veteran to tell me that if I even mention cheese I'm a big fat phony and I'll weigh 600 pounds by Memorial day

Actually- VL was the one who suggested a Pepper Jack cheese sauce. So apparently cheese is ok.

I personally think that coating vegetables with cheese defeats the purpose. Kind of like frying zuchinini.

[thyme4change]

I usually agree that putting cheese sauce on veges is counter-productive. The recipes I saw just said "a few shavings of parm." I wouldn't actually be like coating broccoli in a full jar of velveeta or anything.

Or, I can just leave cauliflower on the no-fly list and stick with the other 12 vegetables I do eat.

[Abby Normal]

Just keep messing around with califlower and see if you can find a way that you do like it.

We occasionally grab "new" veggies we haven't tried much and figure out a way to cook them, just to see if we like it. You don't know what you like until you try it. That is what I tell my kids.

[thyme4change]

I also find that if we have an aversion to a vege and we start with less healthy preparations (like cheese) we grow to like it, and then find other ways to make it that are healthier. You know the advice with kids to give them something up to 10 times before they can declare they like it or don't? Well, apparently adults can have that same "taste memory" and you need to have multiple exposures before you can start liking something.

[Abby Normal]

Well, apparently adults can have that same "taste memory" and you need to have multiple exposures before you can start liking something.

Which brings us back to brussel sprouts. Someone is going to have to make them for me and they need to sing and dance accross my tongue before I decide I like them.

I'm convinced there has to be some way I'll like them. So I'll probably get brave and try another reciepe soon.

[thyme4change]

It took us about 5 times before we actually liked them. We cooked them in the oven in a chicken stock/apple juice mixture, and it was more like they were steamed. Didn't like them very much. Then we did the bacon thing. Now we almost always toss them in a spice mixture (from Alton Brown) and either grill them or roast them. I don't know if we would have liked them the first time if we ate them in the spice mixture.

[daisylu]

I thought this thread was about something entirely different.

[thyme4change]

Yes, because not liking two vegatables means you don't like any vegatables

And, I didn't like Brussel Sprouts when I was a kid - 25 years ago. Nevermind that I love them now and eat them every single week - usually just grilled or roasted with very little fat added (cooking spray so they don't stick to the pan.)

[vl]

"I thought this thread was about something entirely different"

Read more: notmsnmoney.proboards.com/index.cgi?board=healthyliving&action=display&thread=3039#ixzz1DPAQyGaj

I think many did. Instead, it reiterates how childish people are about eating vegetables.

"A good friend was telling me that her secret to delicious roasted veggies is a stoneware pan. She recently used one instead of the metal or glass pans and was astonished at the difference.
Add some olive oil and garlic and you can not go wrong"

Read more: notmsnmoney.proboards.com/index.cgi?board=healthyliving&action=display&thread=3039#ixzz1DPCPGfBe

I've always found that the stoneware keeps them drier as they cook so they roast. The glassware tends to make them mushy.

[Abby Normal]

Instead, it reiterates how childish people are about eating vegetables

If we were being childish- we'd be throwing the cauliflower and brussel sprouts, rather than discussing ways to prepare them.

[vl]

"I personally think that coating vegetables with cheese defeats the purpose".
"Try shaving a little parmigiana cheese on. Low fat and delicious".

Read more: notmsnmoney.proboards.com/index.cgi?board=healthyliving&action=display&thread=3039#ixzz1DPieXK4j

Hi Dem... have you ever pulverized the Parmigiana and infused it with crushed Tellicherry peppercorns? They have a different pepper flavor. If you sprinkle some EVOO on before baking, the mix sticks.

[vl]

This is from Food TV. The trick would be to saute in Olive or maybe Walnut oil at a higher heat for a shorter time to keep it from mushing. It's a low sodium low fat tasty dish. I could see Craisins and some Merlot or Shiraz added with the nuts and fruit for a richer finish or go the other way and sprinkle with Cocoa Pepper or a little smoked Paprika.

www.ifood.tv/recipe/mediterranean-cauliflower

Mediterranean Cauliflower Recipe
Beautiful cauliflower florets gives an exquisite look to Mediterranean cauliflower.
This low-fat Italian dish is a popular side dish due to its nutty flavor. Raisins add the richness to the recipe and garlic gives a pungent aroma. Go for it and you would surely like it!

Ingredients:
2 cups cauliflower florets
1 clove garlic, minced
1/4 cup raisins
2 tablespoons red wine vinegar
1 tablespoon water
1 tablespoon pine nuts, toasted

How to make Mediterranean Cauliflower:
In a large no-stick frying pan over medium heat, saute the cauliflower and garlic for 1 minute, or until the garlic begins to soften.
Add the raisins, vinegar and water.
Cover and cook for 5 to 7 minutes, or until the cauliflower is crisp-tender.

You could easily put together some healthy kabobs to serve with the veggie.

[reasonfreedom]

I am disgusting I eat it raw . I noticed steaming always make the taste less potent.