Clotilde, who has a food blog called Chocolate and Zucchini, posted today about how some people just don’t like cauliflower, harmless as it may seem. So she invented Cauliflower Soup with Turmeric and Hazelnuts, in part to get her husband to eat some cauliflower hidden in a luxurious soup.
That reminded me of a very simple recipe that’s worth sharing. I learned it from a lady, in passing, at the food store one day. She said the way to get your kids to eat cauliflower is to make it resemble mashed potatoes. You put it in a food processor, or hand blend it, with a little butter, some milk, salt and a little dash of pepper (very little pepper, if it’s for kids).
I have to say – it’s luxuriously delicious. My son still won’t eat it, but my daughter loves it!
This article was posted on Tuesday, December 12th, 2006 at 6:43 pm and is filed under Cauliflower, Cooking Sites, Mama Lisa, Parenting, Recipes of the World, Recommendations, Side Dishes, Soup. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
4 Responses to “How to Get Your Friends and Family to Eat Cauliflower”
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December 13th, 2006 at 3:21 pm
We also cook it in gratin. We boil it then put in an oven dish with white sauce and grated cheese on top. Bake it until the cheese is golden brown. I must confess that is what I like best is the broiled grated cheese.
You can also top Lisa’s mixture with grated cheese and broil it.
December 13th, 2006 at 3:25 pm
Wow! That’s sounds good! No wonder I love French food so much. It’s the cheese! I love cheese!
What type of cheese would you use for Cauliflower au gratin?
December 13th, 2006 at 3:42 pm
We use Emmenthal cheese because it’s the one sold as “grated cheese” over here though most people call it “gruyère rapé” but real Swiss Gruyère is hard to find in current stores.
I suppose that would be Swiss cheese to you.
December 13th, 2006 at 4:03 pm
You can find Emmenthal and Gruyere in the U.S. They cost much more than the American Swiss cheese. I think Gruyere would be the most expensive – my guess is that it’s about double the cost of American “Swiss” cheese.
I don’t think you have our version of Swiss cheese. For that matter, I don’t think the Swiss have it either. I think it’s an American imitation of cheeses like Gruyère and Emmenthaler.