Cauliflower is a vegetable you either love or hate. For most people there really is no in between with it. But, can you go from hating something to loving it? I know I did.
A few weeks ago, I wrote about how I went from absolutely hating brussel sprouts, to actually loving them. How did that happen? I had them actually prepared properly. Amazingly, anything can taste awful if it’s not prepared properly. I had a duck breast many years ago and did not like it as I found it tough and hard to chew. Fast forward to a few years later, I tried it again (at a completely different restaurant) and loved it. It had such a soft and tender texture, colouring that was more like red meat, and an amazingly layered and complex flavour that was absolutely amazing. Like duck breast and brussel sprouts, cauliflower was the same for me.
Growing up, I enjoyed eating a few raw vegetables. I would eat carrots, broccoli, and snap peas raw (and still do). The one vegetable I refused to eat was cauliflower. I remember trying it once and spitting it out on to a napkin. It was disgusting.
Like brussel sprouts, cauliflower starting popping up on menus everywhere. One night while out for supper, Dean and decided to order the roasted cauliflower (which also had truffle oil aioli and sea salt). Within one bite, my whole perception of cauliflower had changed.
A week later, we were making our own roasted cauliflower at home. If you are curious as to what we do with it; we chop up the cauliflower into a mixing bowl by just breaking the smaller stalks off the root, add some olive oil (truffle oil is the best if you can find it), add some salt and pepper, place on a baking sheet covered in parchment paper and toss in the oven at 400 and cook for 20-30 min (depending how crispy you want them).
Another way I love cauliflower prepared is by making mashed cauliflower. I found a great recipe in Chrissy Teigen’s Craving’s cookbook. It’s a very simple recipe that calls for some ricotta cheese, olive oil, salt, pepper and garlic (I sadly have to avoid garlic so I just omit it). After you boil the cauliflower for about 15 minutes, you place everything into a food processor. Just like that, you have mashed cauliflower. I honestly like it as much as mashed potatoes (but some days you still need some mashed potatoes and gravy).
Cauliflower is such a versatile vegetable. While I have not made it, I know many people who use it as a substitute for rice, make cauliflower soup and even make cauliflower crust pizza (which is a great gluten free option for a lot of people). Here are a few places for recipes:
Like brussel sprouts (or anything else), food is subjective. You may try cauliflower all sorts of different ways and still hate it. That’s fine. No matter how many ways they are prepared, I still do not like red peppers. But, you may be surprised when you go outside your comfort zone, so try to keep an open mind when it comes to trying different things.