Ricing cauliflower doesn’t make it taste like rice.

It makes rice that tastes like farts.

In my opinion, cauliflower sucks unless it’s been roasted/fried/seared with dry high heat to the point of being brown and crispy.

If it is overcooked, the rupture of the cell walls makes that cabbage stank run out into the dish.

If it’s still raw or cooked at too low a temperature (which includes any temperature in which liquid water will exist on the surface), it’s missing the delicious browning that happens at high heat.

That means it doesn’t work as cauliflower “wings.” The breading/batter protects the cauliflower too much, and it ends up steaming itself inside. Just batter up some firm tofu instead, those are great wings.

It can work as cauliflower “steak” I guess, but that doesn’t really taste like it should fit the culinary role of a protein/main. I’m all about roasting cauliflower, and flat slices make it easy to grill or sear evenly, but that just doesn’t fit that ecological niche that a steak does.

So I generally don’t like cauliflower served with broccoli. They cook too differently to be able to actually cook them together in the same batch.

Fun fact:

Broccoli and cauliflower (and more), “are all actually varieties of the same species, Brassica oleracea: cauliflower, cabbage, kohlrabi, Brussels sprouts, Chinese broccoli, and collard greens.”

https://botanistinthekitchen.blog/2012/11/05/the-extraordinary-diversity-of-brassica-oleracea/

Raw, wriggling, and covered in ranch!

No way. Fry it, mash it, stick it in a stew, I say!

I hate cauliflower on its own but as a person with Celiac, cauliflower crust has been the best thing to exist since sliced gluten free bread

Removed by mod

Listen man I would eat fried broccoli like wings too if people would serve it. Fried broccoli is good as fuck.

cauli wings are fucking delicious and the best food to pair with chicken wings

My mom went through an experimental phase with cauliflower when I was a kid. Spent a few weeks getting screamed at around dinner time every few days because I didn’t want to eat her nasty cauliflower tots or whatever the fuck. Just because you killed your taste buds with cigarettes doesn’t mean the rest of us have lady.

In my world, it’s a vehicle for butter and salt. A great one, at that.

Bunnicula got him.

Cauliflower and broccoli have the same recipe: small pieces; steam for around 10 minutes; it’s done when it starts getting soft.

Season as you like. I like with either just a bit of salt, or covered with butter fried breadcrumbs.

Just gonna leave this recipe here for y’all:

Cauliflower Sauce with Garlic, Oil, and Chili Pepper For 4 to 6 servings

1 head cauliflower, about 1½ pounds ½ cup extra virgin olive oil 2 large garlic cloves, peeled and chopped 6 flat anchovy fillets (preferably the ones prepared at home), chopped very fine Chopped hot red chili pepper, to taste Salt 2 tablespoons chopped parsley 1 to 1½ pounds pasta

Recommended pasta Penne, the quill-shaped macaroni, in the ridged version, would be the most appealing choice.

1. Strip the cauliflower of all its leaves except for a few of the very tender inner ones. Rinse it in cold water and cut it in two.
2. Bring 4 to 5 quarts of water to boil, put in the cauliflower, and cook it until it is tender, but not mushy, about 25 to 30 minutes. Prod it with a fork to test for doneness. When cooked, drain and set aside.
3. Put water in a saucepan, and bring it to a lively simmer.
4. Put the oil and garlic in a medium sauté pan, turn on the heat to medium, and cook until the garlic becomes colored a light, golden brown. Remove the pan from the burner, place it over the saucepan of simmering water, and add to it the chopped anchovies. Cook, stirring and mashing the anchovies with the back of a wooden spoon against the sides of the pan to dissolve them as much as possible into a paste. Return the sauté pan to the burner over medium heat and cook for another half minute, stirring frequently.
5. Add the drained, boiled cauliflower, breaking it up quickly with a fork into pieces not bigger than a small nut. Turn it thoroughly in the oil to coat it well, mashing some of it to a pulp with the back of the spoon.
6. Add the chopped chili pepper and salt. Turn up the heat, and cook for a few minutes more, stirring frequently.
7. Toss with cooked drained pasta. Add the chopped parsley, toss once or twice again, then serve immediately. Ahead-of-time note You can prepare the sauce several hours in advance up to this point. Do not refrigerate it. Reheat it gently when the pasta is nearly ready to be drained and tossed.

Ghost broccoli, zombie broccoli, depleted Br-238