Heavy smokers have less chance of getting cancer if they eat raw vegetables, like broccoli, cabbage, cauliflower and sprouts. The risk for cancer reduces with 20 to 50 percent, say American researchers.
The scientists also added that the results of their research are not conclusive enough to give nutritional advice. “If you smoke long enough, nothing [...]
Cruciferous Cauliflowers with anti-cancer properties ,blooms in 3 other colors(green,orange and purple) besides the common white color.Although it tastes slightly bitter than it common sibling(white cauliflower),its definitely a smart choice of eating a purple food in 5 a day diet.Ingredients4 cups Penne whole grain pasta(about 1/2 a pound)2 cups cauliflower florets(purple or white ,any kind ,b
As I’ve mentioned, I am cooking most of this week from Rocco Dispirito’s cookbook entitled Flavor. Last night was my first Rocco-curian experience, and while it started out pretty…Roccy…the meal ended up a smashing success.
The main premise behind Flavor is that most dishes worth eating have elements of sour, salty, sweet and bitter. Dispirito goes [...]
Roasting the cauliflower mellows its flavor in this hearty, creamy [but dairy-free] Roasted Cauliflower and Dill Soup. Substitute vegetable broth for the chicken stock and you’ve got a...
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Romanesco Cauliflower
This past weekend we tried Romanesco cauliflower for the first time. Julia and Guy – Llewellyn’s sister and her husband – drove north for a visit and picked it up en route. It is a odd looking vegetable and quite interesting to look at — we enjoyed the fractal design element of it. As it turns out Romanesco is [...]
Children are a joy & mine are growing very very fast. Birthdays are such a special time, but these days always bring in a down tone for me… the years are just flying by, and soon I will have no tiny, helpless, clinging baby to hold:-( Well, we have to accept life the way it is and [...]
Celery/Cauliflower SoupServes 6-81 onion, peeled and chopped1 T oil1 bunch celery, trimmed and chopped1 head cauliflower, trimmed and chopped1-2 qts vegetable stock1/2-1 qt almond or coconut milksalt, pepper, seasoning of choice to tasteIn a large soup pan, steam-fry onion in a little oil for 5 minutes without browning. In food processor, pulse-chop celery and cauliflower until finely chopped. Add
Ingredients1 head Cauliflower300 ml White Vinegar100 g Sugar40 g Salt1 Table spoon Pickled Capers150 g White OnionsMethodBreak up cauliflower into small rosettesBring to boil all other ingredientsAdd cauliflower, bring back to boil and remove from pot immediately as cauliflower will overcook when left in the hot potThe pickled cauliflower can be an antipasto item or a component in a salad, serv
I found this Recipe somewhere on the net a while back but I don’t remember where…
It is really simple though and the result is a great snack (or side dish) that my kids seem to love!
1 Head Cauliflower cut in small peices
3-4 tsp of oil
sprinkle of salt
In a bowl toss it all together and then [...]
7"X5" Oil on board
Some days it is really hard to decide what to paint. I could have done more apricots, plums or peppers. The peaches aren't quite ripe yet and the nectarines have all been eaten. J. bought a bag of organic lemons, I might paint them tomorrow. This cauliflower seemed to be both too uninteresting and too complicated to bother with, so I did.
$35 + Shipping $8.00 C
4 tsp. butter or margarine3 tbsp. flour3/4 tsp. salt (I used none)1/8 tsp. pepper1 1/2 c. vegetable stock and pulp1 1/2 c. skim milk - or exchange Melt butter, blend in flour, simmer on low a few minutes. Add vegetable stock and milk gradually, stirring until thickened. Use basic cream soup recipe, adding cooked pureed cauliflower, or any vegetable plus stock, saving some cauliflower florets to
Sorry that I haven’t posted a recipe lately. I am recovering from surgery this past week. Prior to that, I was on a 6 week liquid diet. Plus, my kitchen is being renovated. They all add up to me not being able to cook and share.
Here’s an oldie but goodie. It comes from a friend [...]
As a child I shied away from sweets and candy and turned up my nose at chocolate, but boy did I love my vegetables! I still do!This one is one you will find versions of literally all over and in many forms. It's in almost any church or school or fundraising cookbook... and for good reason! It's delicious. It's just like one of the cold summer salads your Grandma and Mom make and now you can to
I had a cauliflower in the fridge that had seen better days so I made soup.
1 tbsp. of olive oil
1 small onion diced
1-2 clove of minced garlic
1 stalk of celery diced
2 cups of vegetable stock
1 head of cauliflower cut up
2 medium potatoes peeled & diced
6 oz of silken tofu (optional)
1 tsp of dried Rosemary or Thyme (I used rosemary)
Salt & Pepper to taste
Heat oil in a large
Water to bind Heat 1 tb ghee in a skillet.Saute the cumin seeds until golden. Add onion cauliflower & peas & mix well. Mix in asafetida & mango powder stir.Add garam masala salt & cayenne........
I was a typical headstrong, independent, strongly opinionated teenager who never hesitated to say “NO” for food cooked using particular vegetable or greens. With 90%+ vegetables and greens which belonged to my black list, it was not an easy task for my Amma to cook something which every family member loved. For me Green Leafy Vegetables were simply horrible to look at let alone taste it. Root
Stir Fried CauliflowerIngredients250 gm Cauliflower1 tsp turmeric powder1 tsp + 1 tsp salt1 1/2 tsp oil1 tsp mustard seeds4 green chillies, slit1 stalk curry leavesMethod1. Cut Cauliflower into small florets and wash well .2. Place 2 1/2 cups water in a pan with turmeric and 1 tsp salt , bring to boil.3. Remove pan from heat and immerse cauliflower in it for 5 minutes. Drain and dry cauliflower.4. Heat oil in a kadhai and sprinkle in mustard seeds. When they start sputtering, add green chillies, curry leaves and 1 tsp salt, fry for 2 minutes.5. Mix in cauliflower and stir fry till completely dry.
Ingredients:3 cups broccoli florets3 cups cauliflower florets1 carrot, scrubbed and thinly sliced on the diagonal3 garlic cloves, minced1 green onion, thinly sliced on the diagonal3tablespoons oyster sauce1 tablespoon olive oil1/4 teaspoon chili paste1 tablespoon finely minced fresh ginger1 tablespoon waterPreparation:1. Place the broccoli and cauliflower in a steamer basket over boiling salted water.2. Boil for approximately 5 minutes (until crisp-tender).3. In a small dish, combine the chili paste, oyster sauce and water; set aside.4. In a heavy wok or skillet, warm the olive oil, and add the minced garlic and ginger.5. Saute for about 30 seconds (taking care not to allow the garlic to brown).6. Add the carrot and saute for another 1 minute, then add the steamed cauliflower and broccoli.
One cooked cauliflower for the elven kings under the sky,
an equal volume of boiled potatoes for the dwarf lords,
nine dashes of pepper for mortal men, doomed to die.
One pan for the dark lord, also a lid,
and enough eggs to rule them all and in darkness bind them together
in the pan of Mordor - Served with [...]
Creamy Cauliflower Soup RecipesServes:4Preparation time: 10 minutesCooking time: 20 minutesCalories/serving 165, 16 g protein, 1 g fat, 22g carbohydrate, 5 g dietary fibre, 200mg sodium, 680 kJ* 1kg cauliflower, roughly chopped* 1 litre chicken or vegetable stock* 1 onion, roughly chopped* 3 bay leaves* 1 mint sprig* 100 g skim milk powder* 1 tablespoon snipped chives1. Place all ingredients, except the milk powder and chives, in a large saucepan. Bring to the boil, cover and simmer for 12-15 minutes, or until the cauliflowre is tender.2. Remove and discard the bay leaves and mint. Leave the soup to cool a little, then puree in a food procesor or blender, gradualy adding the mil powder. Reheat the soup. Serve in deep soup bowls sprinkled with chives.
Ingredients: 1. cauliflower-1(small size)2. potato-13.mustard-1/2 spoon4.cumin-1/4 spoon5.curry leaves-106.garlic-4 pieces chopped very finely7.onion-1(chopped finely)8.Green chillis-2(vertically slit)9.Tomatoes-1(small pieces)10.salt11.turmeric powder-a pinch12.garam masala-1/4 spoon13.chilli powder-1 spoon14.corriander leaves Method:Peal the skin of potato, cut into small slices. take cauliflower and cut into small florets and boil it along with potato in water with a pinch of turmeric powder and salt. Have a wide skillet, heat the oil, add mustard, when it jumps, add cumin and fry it. now add garlic pieces. when it turned golden brown, add curry leaves, onion and green chillis. fry them well till the onions turn transparent. now add tomatoes and fry. add salt, pinch turmeric powder, chi
Here's a delicious creamy cauliflower soup for you. The brie cheese gives this soup a special flavor.Weight Watchers Creamy Cauliflower and Brie Soup recipeMakes 10 servingsIngredients1 large head cauliflower, chopped4 cups chicken broth6 ounces brie cheese, rind removed1 cup skim milk3 tablespoons flour1 onion, diced1 tablespoon olive oil1 teaspoon thymesalt (to taste)pepper (to taste)green onions, for garnishPreparation1. Heat the olive oil in a large sauce pan, and saute the onion until transparent.2. Add the cauliflower and cook on medium heat for about 5-7 minutes, stirring often.3. Sprinkle flour over tender crisp cauliflower and then pour in chicken broth.4. Add the milk and cook until the mixture begins to thicken.5. Stir in the brie cheese and thyme, and remove from heat. Stir unt
"Beware before you step inside", is the board we wanted to put up on our door outside. We have destructive little ones inside. The scene will resemble like an aftermath of a storm struck place. Things all shoved all over, with chairs lying down. You want to sit. Nay, kindly remain standing if you have dared to pay us a visit. It was a comical scene to see our visitor recently, who decided to visit us for some reason. On seeing the dining chairs in a recline position, he hasten to lift them to their proper position. We hurried to convince him not to bother. Its a problem if they are in their standing position. Then with great difficulty, we cleared him some space to sit down. But if you plan to dine with us, then sorry you got to stand and enjoy the feast! That's what we finally did last ni
Aloo-Gobhi sabzi (Potato-Cauliflower Vegetable) happens to be one of my favourite vegetable combinations. There are so very many ways in which this vegetable combination is cooked and dished out. Yet it is only in winter that one gets the opportunity of enjoying it in this fragrant curry form. Primarily because this recipe uses loads of Dalchini or Cinnamon. Cinnamon which is an essential spice in Indian cooking, is regarded by Ayurveda as a warming spice. It is, in general, used in combination with other spices that complement its flavour and often in its bark form. Also it is used to flavour savoury vegetables and meats from the main course rather than sweets and desserts! Cauliflower curry with cinnamon is a perfect example of this. I find it to be a comfort food - tasty, warming, and u
Cauliflower and Broccoli are a member of the cabbage family. These two vegetables have lots of nutrition which is said that they have a great health benefits in protection against Cancer.Cauliflower is an excellent source of vitamin C and a good source of folic acid. Broccoli contains some 3% of protein and is one of the richest vegetable sources of calcium, iron and magnesium.It is also very rich in vitamins A and vitamins C.Please do not let the smell of the sulfur compounds that are released while cooking keep you away from this highly nutritious vegetable.Ingredients:Cauliflower 1 Cup Broccoli 1 CupBig onion 1Tomato 1Chili powder 1 TeaspoonCorainder(Dhaniya) powder 1/2 TeaspoonGaram
If you're serving something like a pork roast you might want to round out your menu with this stick-to-yer-ribs vegetable dish. It can easily take the place of potatoes on your menu and offers up a nice change of pace!Ingredients:
Lon doesn't really like cauliflower so I tried to make a not so cauliflower-like dish. It ended up being a yummy curry soup and Lon liked it. Yay! It tastes creamy without any dairy and has very little fat.2 cubes chicken bouillon2 teaspoons olive oil1 medium onion, sliced1 small head of cauliflower, cut into florets8 red potatoes, quartered1 1/2 tablespoons curry powder1/2 teaspoon turmeric*you can also use russet potatoes, red potatoes just happened to be what I had1. Dissolve the bouillon cubes in 3 cups of boiling water. Set aside.2. Heat the oil in a 3 1/2 quart pot.3. Add the onions and saute for 2 minutes on medium heat.4. Add cauliflower and saute for another 2 minutes.5. Add chicken bouillon liquid and potatoes. Bring to a boil.6. Add curry powder and turmeric and return to medium heat.7. Continue cooking, uncovered, for 20 minutes, stirring occasionally.8. Puree in a blender until very smooth. You will need to do it in two batches.9. Serve or store.
I am getting close to the halfway point of NaBloPoMo, and so far I’ve only had one day when I really, really didn’t want to write and had to force myself. On the plus side, I’ve plumbed my depths for ideas about food from cookbook selection to memories; on the negative side I have written some lower quality entries than I would in an ordinary month.
I have designated Tuesdays, during this marathon of blogging, as Random Dinner Snapshot days. Today’s dinner was from my brand new BonAppetit Cookbook which I won in a raffle. I made Chicken Paprikas, buttered noodles with poppy seeds, and Roasted brussel sprouts and cauliflower with orange.
The paprikas is a dish with which I am well familiar, having come from a long line of Hungarian cooks. Although the recipe notes (and it is true that) the traditional recipe calls for sour cream and bacon fat, the dish has always been sour cream -free in my family, most likely because the Hungarians of my ancestry were Jewish
Cauliflower next only to Cabbage has been a favorite vegetable of mine. I enjoy them in any cooked form; however I love them best when they are transformed into this dry Sabzi with a mix of potatoes. I feel that it is very comforting, appetizing and also pleasing to the taste palettes. Another reason to love this cauliflower recipe is because it is so easy to make especially during the hectic weekdays. The cooking work is divided between microwave and the cook top and the dish gets done in no time at all. Cauliflower is also available all the year around in the groceries and for us provides a good break from the usual eggplants, Okra, cabbage etc.
This is my contribution to Srivalli’s Microwave Easy Cooking (MEC). This is not completly cooked in microwave as part of it is done on the stove top as well. Srivalli has however garciously agreed to accept this for her event.
Ingredients
1 medium cauliflower
1 medium potato
1 small onion
½ cup peas
2 cloves garlic
2 tbsp. butter 2 tbsp. flour 1 bunch (10 oz.) fresh broccoli 1 sm. onion, finely chopped 2 tbsp. butter 1 qt. chicken stock or broth 1/2 c. heavy cream, warmed Salt and pepper Melt 2 tablespoons butter in a small saucepan, stir in flour. Cook 3 minutes over low heat, stir constantly. Cool. Set aside. If using broccoli: Wash and trim off tough part. Separate and cut into 1/2 inch pieces. In a large saucepan saute onion in 2 tablespoons butter until tender. Stir in broccoli, cover and cook 3 minutes. Stir in stock or broth, heat to simmering. Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth. Simmer, covered until broccoli is tender, about 30 minutes. Remove from heat, cool slightly. Puree in electric blender, return to saucepan. Blend cream into soup. Taste and salt and pepper if needed. Serve. ------------------------
Cook the tagliatelle according pack instructions. Cook in another pan 300g broccoli and cauliflower florets with salt until done. For the tomato sauce cook 1 finely chopped onion until soft. Add 1 finely chopped garlic clove and thyme to taste. Cook shortly. Add 1 can diced tomatoes (400ml), 1 tablespoon tomato puree and 100 ml cream. Bring shortly to boil. Season it. Lower the heat and let it simmer for a while. At the end add some chives to taste to the tomato sauce. Drain the tagliatelle and also drain the broccoli and cauliflower florets. Dress the tagliatelle on your plate, then the broccoli and cauliflowers florets and then the tomato sauce. If you like it scatter some grated cheese over it. Enjoy!
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Same TasteTagliatelle with Broccoli in Jamie Oliver Sundried Tomato Pasta SaucePork Chops with Hot SauceTomato SoupLasagneMacaroni al Forno
I thought I'll use up the broccoli and cauliflower in the fridge but then the kids will kick a fuss for having to eat them. Since, I have a fresh carton of whipping cream, I thought I'll try making creamy soup with the ingredients. Hopefully, the cream will mask the taste of the veggies. Well, it worked. Especially my little girl who finish her rice with the soup in it.Ingredients:150g Broccoli, chopped into smaller pieces including the stem50g Cauliflower, chopped into smaller pieces (optional)300ml Chicken Broth250ml Whipping CreamSalt to tasteHow to do it:Blanch broccoli and cauliflower for 5 minutes. Do not over cook them.Place into the blender with the broth.Blend till smooth.Pour into a pot.Add in the whipping cream.Stir to mix well.Bring to a boil.Serve.Note:If you prefer the soup to be thicker, gradually stir in cornflour mixture to thicken it.Click HERE for printer-friendly version of an original recipe.http://feeds.feedburner.com/wokkingmum
Ingredients 1 pound box of mostaccioli or rotini 2 medium size heads of cauliflower 3 or 4 cloves of garlic chopped 3 or 4 bunches of long green onions chopped 1 stick of butter 2 Tbls of vegetable oil 1 cup of seasoned bread crumbsFreshly grated Parmesan cheese Salt to taste Freshly ground black pepper to tastePreparation: Clean and cut cauliflower into bite size pieces. Boil cauliflower in around 6 quarts of water until tender. In a large frying pan sauté onions and garlic in ½ stick of butter and oil for about 5 minutes. Add ½ cup of bread crumbs and sauté until slightly brown. With a slotted spoon remove cauliflower and add to the breadcrumb mixture. Do not throw away the cauliflower water. Cook the pasta in the cauliflower water until al dente. Around ten minutes. Add remaining butter and breadcrumb to the cauliflower mixture. Add around a cup of cauliflower water to the mixture to moisten. Stir and cook for around 15 minutes more. Mix the pasta and cauliflower together. Sp
2 cups cauliflower, cut into florets
1/2 cup water
3 tablespoons butter
3 tablespoons flour
1 (14 oz) can vegetable broth
1 1/4 cups milk
1 (3 oz) package cubed cream cheese
2 tablespoons chopped pimiento
2 tablespoons minced fresh parsley
1 tablespoon minced fresh chives
1/4 teaspoon salt
1 cup crabmeat
1/4 cup dry white wine
Place the cauliflower and water in a saucepan and bring to boiling.
Reduce heat and simmer, covered, about 4 minutes or just until crisp
tender. Do not drain. Set aside. Melt butter over medium heat and stir
in the flour. Cook, stirring for 1 minute. Add broth and milk and cook,
stirring, until slightly thickened and bubbly. Stir in the undrained
cauliflower, cream cheese, pimiento, parsley, chives and salt. Stir over
low heat until cream cheese melts. Stir in the crabmeat and heat through,
then add wine.
This is a healthy veggie dish. Not actually my kids' favourite kind of dish but my son will still support by eating a piece of broccoli or two and he will finish all the carrots.I like all the veggies here whether or not there are fans at home. I'll finish the whole dish if no one wants it. It's nice, what!Ingredients:1 handful of Broccoli florets1 handful of Cauliflower florets1 handful of Shimeiji MushroomsA few slices of Carrot1 teaspoon Minced Garlic5 tablespoon Broth1 tablespoon OilSalt to tasteCornflour Mixture (thickener)How to do it:Blanch broccoli and cauliflower florets for 8 minutes with a teaspoon of salt and 1/2 tablespoon oil.Drain and set aside.Heat wok with 1/2 tablespoon oil.Stir fried garlic till fragrant.Add in shimeiji mushroom and stir fried for 5 minutes.Add in the broth, broccoli and cauliflower.Add salt to taste.When broth begin to simmer, gradually add cornflour mixture to thicken.Dish and serve.
This is a healthy veggie dish. Not actually my kids' favourite kind of dish but my son will still support by eating a piece of broccoli or two and he will finish all the carrots.I like all the veggies here whether or not there are fans at home. I'll finish the whole dish if no one wants it. It's nice, what!Ingredients:1 handful of Broccoli florets1 handful of Cauliflower florets1 handful of Shimeiji MushroomsA few slices of Carrot1 teaspoon Minced Garlic5 tablespoon Broth1 tablespoon OilSalt to tasteCornflour Mixture (thickener)How to do it:Blanch broccoli and cauliflower florets for 8 minutes with a teaspoon of salt and 1/2 tablespoon oil.Drain and set aside.Heat wok with 1/2 tablespoon oil.Stir fried garlic till fragrant.Add in shimeiji mushroom and stir fried for 5 minutes.Add in the broth, broccoli and cauliflower.Add salt to taste.When broth begin to simmer, gradually add cornflour mixture to thicken.Dish and serve.http://feeds.feedburner.com/wokkingmum
I love French's French Fried Onions so much (used to be Durkee Onions) that I can sit and eat an entire canister of them plain and in one sitting. I don't typically buy them or keep them in the house because I am known to 'snack' on them. (That's what happens when you don't like sweet foods or chocolate!). I think the french fried onions in this recipe is what caught my attention. I've not
This is one of two ways that the kids will eat cauliflower.The other is pureed to mimic mashed potatoes.But oven roasted garlic cauliflower packs a big flavor into a side dish. Easy to do and clean up is easy if you line the pan with aluminum foil .This recipe came from Food Network kitchens and I love it.You could use different herbs and infused oils as well.Definitely a great base recipe for many different flavors.Oven Roasted Garlic Cauliflowercourtesy of Food Network Kitchens1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups) 1/4 cup extra-virgin olive oil 5 cloves garlic, roughly chopped 1/4 teaspoon crushed red pepper2 teaspoons kosher salt 2 teaspoons roughly chopped fresh thyme leaves Preheat the oven to 450 degrees F.Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.
Why am I thinking about cauliflower of all things? I guess I was remembering all the ways that parents try to disguise healthy food, so that their kids will eat it. We had a great trick or so I thought. We used to put broccoli, for example, on a platter in the middle of the table and tell our kids it was for us, that there wasn't enough for them and they wouldn't like it - it tasted like medicine. Well, that worked only a few times, before they were on to us. (I guess we shouldn't have waited until they were teenagers to do that.) Then there was the time that we ordered dumplings...ssshhh they were LAMB dumplings...and I lied right to my daughter's face and told her they weren't (she detested lamb) and she NEVER forgave me. I don't really remember why it was so important to me that she eat these darn dumplings..but it was.Talking about the putting different guises on food, here's a recipe I came upon when I was teaching a low carb cooking class. This recipe came as a complete re
Bryon and I were shopping for camp food on Saturday morning at the new Safeway in Carmel. He came across these 4 little darlings, no bigger then a childs fist. We invited these tiny beauties to tag along.
So let me introduce you, from left to right we have Orange Bouquet, aka Cheddar, who has 25 times more vitamin A then her sister to the left. Snow Grace is quite a beauty all the same and Romanesco is third from the left. Roamensco recenty starred as a puree in my consume cup with foi gras. It was Romanesco that made the foi gras edible. Last but not least is Purple Cauliflower, so admittedly, her name is not so fantastic as her sisters, she's still got the most antioxidents and flavonoids of all the others. Hang out with her and she'll protect your body from horrid things like cancer and boost your immune system.
I'm thinking of chopping them up, coating them in extra Virgin olive oil, Cajun spice and roasting them at 400 degrees for 10 minutes.
Zlamushka of Burnt Mouth (Tried and Tasted) has come up with this brilliant idea of visiting one blog every month and cooking from that blog. This month it's Nupur's, One Hot Stove. Since I have started "Your Recipe Rocks" event, where we have to cook a non rice wholesome food, ...
For about a month now I've been fixated on dill, and here I am using dill again. I loved this recipe with cauliflower, dill, feta, and other cheeses, adapted from Dill and Colby Mashed Cauliflower by Sue at Coffee and Cornbread. Unfortunately I've loved my fresh dill so ...
Cauliflower is my husband's favorite vegetable, so I try to cook different dishes with it. Nupur's Cauliflower Soup has become such a hit in my house, these days even my mother is asking me to make it quite often. While searching the net I came to know about oven roasted cauliflower and ...
