Dreamy's Delights

It's all about the food!

Cauliflower – More versatile than you think

on July 10, 2012

I don’t know about anyone else, but growing up, cauliflower was served boiled to a soggy consistency and if you were lucky you got some cheese whiz or Velveeta on top. I hated cauliflower.

Enter the concept of roasted cauliflower and it becomes a whole different vegetable. Now, I will admit that I got this recipe from Emeril Lagasse. I am not usually a big fan of his cooking but this recipe is actually really awesome.


Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

Recipe courtesy Emeril Lagasse, 2003


  • 5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon sliced garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons grated Parmesan
  • Chopped chives, for garnish


Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.


By roasting the cauliflower you get this wonderful soft yet not mushy texture. The edges of the florets start to caramelize, the garlic becomes brown, sweet, and generally awesome. The lemon juice gives a nice tang to the veggie and the Parmesan adds a bit of bite.  This recipe is easy to make and tasty. I haven’t even found any way to make it better! (Shocking, I know)

Another way to use cauliflower is to mash it and serve it in place of mashed potatoes. This is a good excuse to boil your cauliflower to mush lol. Simply dump a couple of pounds of cauliflower (fresh or frozen) into a pot of water. Boil until it is easy to stick a fork through the stem. Drain THOROUGHLY! If you don’t let it sit and drop in a colander for a bit it will be super watery. Next add about 2 TB of butter and 1/4 cup of milk. This doesn’t sound like much but cauliflower doesn’t have the starches that potatoes do so it doesn’t take much. Now mash away with your potato masher. Add some salt and pepper while you’re at it. If it seems to be too dry, add a bit more butter and/or milk. Finally, mash in some grated Parmesan cheese (1/4-1/2 cup I think). This helps act as a binder and brings the consistency together to something closer to mashed potatoes.

Since Jene and I are trying to be low-carb I use mashed cauliflower any time I would use mashed potatoes. It makes a great topping for shepherd’s pie (yet another post for the future). I love it with roast beef and gravy. I also make beef with mushroom gravy and serve it over the mashed cauliflower.

Now that I know of a couple of other options, I actually really enjoy cauliflower. 🙂


2 responses to “Cauliflower – More versatile than you think

  1. Tane Marie McKee, DVM says:

    I like the white veggie, but it does not like me. Flatulence city….. TMI???? Oh My….. Sorry……..

  2. Tane Marie McKee, DVM says:


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