On 1/16/2012 8:27 AM, jmcquown wrote:
>
> "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

I've never tried that but I must do it tho' the amount of stem is
usually small.

A little OT but I don't like the related broccoli apart from the
stems. You can get more "broccoli" stem by eating broccolini.

--
Jim Silverton

Extraneous "not" in Reply To.