"ImStillMags" > wrote in message
...
> I decided to make a cauliflower puree to go with the pot roast I was
> making today.
>
> As I was pulling the stem and green parts off the head, I started
> looking at the green stems and decided ,.... why had I been throwing
> this perfectly good part of a cauliflower away all these years.
> So, I cut the leaves and stems....the part of the stems that were not
> woody....off and chopped them up and put them in the pot I was going
> to cook the cauliflower in. I simmered them for about 10 minutes
> until they were tender and then threw in the rest of the head of
> cauliflower and cooked until it was tender.
>
> I drained the cauliflower and whipped it up with some butter, sour
> cream, salt, pepper and parsley.
>
> It is quite yummy, much more flavor than a bland white cauliflower
> puree. I used a hand mixer to beat the cauliflower and the green parts
> and stems did not
> whip up totally and the whole thing looked more like a colcannon.
>
> I figure it's got way more vitamins, minerals and fiber....plus it's
> GOOD.
>

Sounds tasty. I like roasted whole cauliflower patted with breadcrumbs
seasoned with herbs for a different side dish.

Jill