Giant cauliflowers

Dec 11, 2011
susan

cauliflowerRouses has locally grown cauliflowers bigger than a basketball for just $3.79 each (see ruler placed next to it for scale). I bought one, and I think we're going to roast it and then use some of it for leek and roasted cauliflower soup. I love traditional leek and potato soup, but loathe the high carbs and calories. We'll let you know how it goes.

susan's picture

Comments

Jack Quick - Dec 14, 2011

Break up the cauliflower into bite size chunks. Toss with olive oil, seasoned vinegar, chopped garlic and panko bread crumbs. Spread on cookie sheet and roast until crispy on outside and soft inside. Make plenty as they will not last. Great instead if chips or other more fattening munchies.

susan - Dec 14, 2011

I have friends swearing by doing the same sort of thing with kale, for "healthy" potato chips. I'm going to try it with collard greens.

Our experiment with the cauliflower with leeks for a sub for leek and potato soup produced a thoroughly meciocre cream of leek and cauliflower soup. Great texture, though, so I think there's something there. I'm going to challenge a few of my chef friends.

Best Regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

Emily Clinansmith - Dec 27, 2011

Thanks for the recipe, Jack. I'm going to substitute grated parmesan cheese for the bread crumbs and make it low-carb. I'll bet it's a huge hit.

James Cullen - Dec 15, 2011

I would love to know your methodology, and then maybe I could suggest some tweeks to the recipe.  In lieu of the starchiness of the potato, I might suggest roasting the cauliflower, then pureeing half to add back in.  The roasted florets could then be a nice topping, maybe even with a little toasted breadcrumbs as suggested above, or alternately dusted with some kind of nut topping.  I would be more than willing to play around with it, but I would love to see your base recipe as a starting point.

susan - Dec 17, 2011

James, we did roast the cauliflower, with a little garlic, salt, and pepper. I think it needed more garlic, and needed to roast longer.

We sautéed 4 large leeks and a yellow onion in butter until soft, added the cauliflower to the pan, and some chicken broth; simmered until the cauliflower was soft then puréed with an immersion blender. I liked the texture, but the flavor was very bland. 

I think the ratio of leek to cauliflower was off; the cauliflower was huge. I think a little cayenne, Jyl said some celery.

Best Regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture