How To Use A Whole Cauliflower (3 Mouth-Watering Recipes)
Do you ever buy a whole cauliflower with the intentions to use the whole head, only to find in a couple of weeks that you’ve only used a quarter of it and now it’s looking less than appetizing, making it’s way to the bin?
The beautiful thing about cauliflower is that it is such a versatile ingredient with a hearty texture and could even be described as a 'meaty' texture due to its ability to change flavor easily.
Next time you think about buying a whole head of cauliflower rest assured you won’t be wasting it this time because you now have these 3 recipes to ensure you use every bit of cauliflower!
1. THE CORE & STEM
This part of the cauliflower roasts perfectly and with the right flavors your cauliflower steak will transform into a robust and hearty meal! Just follow this quick and easy steps:
- Preheat your oven to 350°F.
- Cut thick slices of cauliflower from the center section (as pictured above) and save the rest of your cauliflower for our other recipes.
- Place your cauliflower steaks on a lined baking sheet and drizzle with 1-2 tbsp extra virgin olive oil then sprinkle your favorite spices over the cauliflower steaks. We used 1 tsp Himalayan Salt, 1 tsp ground paprika, 1/2 tsp ground cumin, 1/2 tsp ground chili and some cracked pepper.
- Roast for 25-30 minutes or until golden brown.
2. THE FLORETS
The florets are probably the part you are most used to using before you ditch the rest of the cauliflower. Before you steam them like you usually might, you should try our spiced, crispy, roasted cauliflower pieces from our Cauliflower Tacos. Get the recipe here.
3. THE OTHER LEFT-OVERS
These are the parts that fall off when you are cutting up your cauliflower, so before you throw away these small pieces of cauliflower, save them up and use as cauliflower rice or mash as a side to your next meal. We have a great recipe for this on FMTV.