Hi Della - Pretty much any mix of spices that you like will work. Just blend your favorite combo with some olive oil to help spread the magic and you would be good to go. Paprika, cumin, chile, cinnamon, sumac, garlic powder, onion powder, red pepper flakes, Tajine brand seasoning (one of my new favorites), hmmm....hope that gets your imagination going! Cheers, Caroline
Hola Caroline! How's my friend in Spain? Goldi here and it's 9:20 pm on Monday here in the PNW. I keep on digging through your vlogs for new ideas and recipes. I watched and rewatched (and rewatched) this video for the first time tonight. And I'm so glad I found it. I'm thinking better late than never for my benefit. This recipe for the Cauliflower sound/looks super-duper-delicious! I truthfully, although I know it's nutritious, I don't eat Cauliflower much because as you said "it's so bland." This vlog changes my perspective about this vegetable for the better! I do have 1 recipe containing Cauliflower that my Sicilian mother-in-law shared with me MANY years ago. I'd love to share it if you or any of your viewers are interested. It's "Pasta Broccoli and Cauliflower." (This makes about 3 +/- servings depending on the size of the vegetables.) Before cutting the vegetables, bring a large 6-8 qt pot of SALTED water to boil. Cut a head of broccoli into florets and core a head of cauliflower and cut it into florets. When washed and prepared place both of the vegetables into the water, once it's boiling, and cook them until fork tender - being careful not to overcook and, therefore, become too soft. While the vegetables are cooking, place a a 4-5 qt enameled dutch oven on LOW heat, add 2-3 Tbsp of Extra Virgin Olive Oil (EVOO) to the dutch oven and 1 clove of minced garlic and sweat the garlic but don't brown. Also, measure out or weigh the pasta portions to be cooked and set aside. [Note: when you cook pasta, 2 ounces (56 g) of dry pasta per person, is a good rule of thumb to follow. Caroline shared this info with me. So, she gets the credit. Thank you, Caroline.] When the vegetables are cooked, remove them from the boiling water and drain using a 9" fine mesh strainer with a handle. Then place both vegetables in the warm dutch oven, on the LOW heat. Then place the uncooked pasta in the boiling water that cooked the vegetables, and cook just slightly past al dente. When pasta is cooked transfer the pasta to the dutch oven, without draining, combine everything together and cook it 3-4 minutes or until no longer "wet". [Note: Reserve the vegetable/pasta water as it may be necessary to thin the pasta and vegetables as you cook them together in the dutch oven to the desired state of ready-to-eat.] Plate each serving and top generously with finely grated Italian hard cheese of your preference. I hope this make enough sense to follow. I've never seen a write recipe of this. It really is quite good! Enjoy! Hope this finds you well, Caroline. Please take care...both you and George! XO G
Hi G! Thanks much for sharing the recipe!!! First time ever on my channel and I'm so appreciative that you took the time to do it. I'll try it too. Cheers Caroline
Hi Jane and yes, you are absolutely right. Even pestos would be good alternatives to a spicy version. Anything that is saucy enough to slide into all the nooks and crannies would do the trick! Thanks for bringing up this idea. Cheers, Caroline
This looks wonderful! I often steam cauliflower, then break into pieces and add a vinaigrette while it's still warm. Then I add some diced red onion, a sprinkle of dried oregano, and a handful of crumbled feta. Great combo!
Thank the Lord for a recipe for cauliflower. I’ve tried to like it but no matter how I make it it’s not my fave. Can’t wait to try this. It looks so good👍
Cauliflower soup with cannellini beans is delicious, and my newest favourite dish is a cauliflower pizza base, topped with some cheese and grilled Mediterranean vegetables and topped with cherry tomatoes and basil. Thanks to you I seek out Mediterranean recipes and vegies in season make it cost effective too.
Wow, Natasha. I wanna come to your house for Friday night pizza night! Sounds really tasty. Thanks for sharing the idea with all of us! Cheers, Caroline
Hey thanks so much Gina for helping out with a great idea. Cauliflower soup is one of George's favorites so I keep it on hand in the freezer pretty much all the time, so easy and filling for a last-minute-too-tired-to-cook-anything kind of night! Cheers, Caroline
Delicious! I am not familiar with charmoula seasoning. I will have to try and find some. I love to make it a dip with mayo or yogurt, mustard and curry powder for raw cauliflower.
Oh Laura, that sounds so good. Charmoula is just a spice blend combo that includes the typical Middle Eastern flavors and I bet you'll have fun if you go on the hunt! Cheers, Caroline
Well, the seasoning seeps into the cauliflower and keeps it very rich and most and the topping doesn’t really stay “scrunchy” but adds a nice cheesy flavor.
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Mmm, looks so good though I wonder what common spices could be substituted?
Hi Della - Pretty much any mix of spices that you like will work. Just blend your favorite combo with some olive oil to help spread the magic and you would be good to go. Paprika, cumin, chile, cinnamon, sumac, garlic powder, onion powder, red pepper flakes, Tajine brand seasoning (one of my new favorites), hmmm....hope that gets your imagination going! Cheers, Caroline
Hola Caroline! How's my friend in Spain? Goldi here and it's 9:20 pm on Monday here in the PNW. I keep on digging through your vlogs for new ideas and recipes. I watched and rewatched (and rewatched) this video for the first time tonight. And I'm so glad I found it. I'm thinking better late than never for my benefit. This recipe for the Cauliflower sound/looks super-duper-delicious! I truthfully, although I know it's nutritious, I don't eat Cauliflower much because as you said "it's so bland." This vlog changes my perspective about this vegetable for the better!
I do have 1 recipe containing Cauliflower that my Sicilian mother-in-law shared with me MANY years ago. I'd love to share it if you or any of your viewers are interested.
It's "Pasta Broccoli and Cauliflower." (This makes about 3 +/- servings depending on the size of the vegetables.) Before cutting the vegetables, bring a large 6-8 qt pot of SALTED water to boil. Cut a head of broccoli into florets and core a head of cauliflower and cut it into florets. When washed and prepared place both of the vegetables into the water, once it's boiling, and cook them until fork tender - being careful not to overcook and, therefore, become too soft. While the vegetables are cooking, place a a 4-5 qt enameled dutch oven on LOW heat, add 2-3 Tbsp of Extra Virgin Olive Oil (EVOO) to the dutch oven and 1 clove of minced garlic and sweat the garlic but don't brown. Also, measure out or weigh the pasta portions to be cooked and set aside. [Note: when you cook pasta, 2 ounces (56 g) of dry pasta per person, is a good rule of thumb to follow. Caroline shared this info with me. So, she gets the credit. Thank you, Caroline.] When the vegetables are cooked, remove them from the boiling water and drain using a 9" fine mesh strainer with a handle. Then place both vegetables in the warm dutch oven, on the LOW heat. Then place the uncooked pasta in the boiling water that cooked the vegetables, and cook just slightly past al dente. When pasta is cooked transfer the pasta to the dutch oven, without draining, combine everything together and cook it 3-4 minutes or until no longer "wet". [Note: Reserve the vegetable/pasta water as it may be necessary to thin the pasta and vegetables as you cook them together in the dutch oven to the desired state of ready-to-eat.] Plate each serving and top generously with finely grated Italian hard cheese of your preference. I hope this make enough sense to follow. I've never seen a write recipe of this. It really is quite good! Enjoy!
Hope this finds you well, Caroline. Please take care...both you and George! XO G
Hi G! Thanks much for sharing the recipe!!! First time ever on my channel and I'm so appreciative that you took the time to do it. I'll try it too. Cheers Caroline
This really looks good Caroline. I imagine you could make all kinds of sauces to use in this way. Great ideas!
Hi Jane and yes, you are absolutely right. Even pestos would be good alternatives to a spicy version. Anything that is saucy enough to slide into all the nooks and crannies would do the trick! Thanks for bringing up this idea. Cheers, Caroline
This looks wonderful! I often steam cauliflower, then break into pieces and add a vinaigrette while it's still warm. Then I add some diced red onion, a sprinkle of dried oregano, and a handful of crumbled feta. Great combo!
Oh Karin - thanks thanks thanks for sending this idea. It sounds so tasty, I'm gonna try it this weekend! Cheers, Caroline
This sounds yummy, too! 😊
Thank the Lord for a recipe for cauliflower. I’ve tried to like it but no matter how I make it it’s not my fave. Can’t wait to try this. It looks so good👍
Hi again Denice! I hope you enjoy it. Cheers, Caroline
Delicious 😋
Thanks, Mom!
Cauliflower soup with cannellini beans is delicious, and my newest favourite dish is a cauliflower pizza base, topped with some cheese and grilled Mediterranean vegetables and topped with cherry tomatoes and basil. Thanks to you I seek out Mediterranean recipes and vegies in season make it cost effective too.
Wow, Natasha. I wanna come to your house for Friday night pizza night! Sounds really tasty. Thanks for sharing the idea with all of us! Cheers, Caroline
This looks great! Other things to make with cauliflower? We make Cauliflower Soup!
Hey thanks so much Gina for helping out with a great idea. Cauliflower soup is one of George's favorites so I keep it on hand in the freezer pretty much all the time, so easy and filling for a last-minute-too-tired-to-cook-anything kind of night! Cheers, Caroline
Delicious! I am not familiar with charmoula seasoning. I will have to try and find some. I love to make it a dip with mayo or yogurt, mustard and curry powder for raw cauliflower.
Oh Laura, that sounds so good. Charmoula is just a spice blend combo that includes the typical Middle Eastern flavors and I bet you'll have fun if you go on the hunt! Cheers, Caroline
That looks tasty! 😋 Also, love the Spanish music!
Hi again 304, thanks for sending me such a nice message! I really appreciate it. Cheers, Caroline
But doesn’t water take away crunchy crust?
Well, the seasoning seeps into the cauliflower and keeps it very rich and most and the topping doesn’t really stay “scrunchy” but adds a nice cheesy flavor.