Guest guest Posted May 1, 2009 Report Share Posted May 1, 2009 I recently learned that cruciferous vegetables (cabbage family) really help decrease cancer rates. The study I read said that if you increase the amount of unrefined fruits and vegetables in your diet by 20% your cancer rate will go down 20%. But if you increase the amount cruciferous vegetables in your diet by 20% your chances of cancer will go down 40%. I thought that was really exciting information, but then I realized that I wasn't serving many cruciferous vegetables to my family. So I determined that we should have one every day, and that I should try as many of them as my store carries. These vegetables include cabbages, broccoli, cauliflower, brussel sprouts, kale, diakon, turnip, bok choi, napa cabbage, and many more I can't remember at the moment. We are working our way around the produce section but I'm finding myself stalled out on cauliflower. I love cauliflower curry, but my daughter doesn't. Last night we tried roasted cauliflower with Indian spices, and my daughter loved it, but I thought it was only ok. I am looking for a recipe that contains a large amount of cauliflower, that your family loves. ( My kids aren't really picky eaters. They have lived with me long enough to have their taste buds change.) If you have a favorite way to eat cauliflower, could you share the recipe with all of us. If the recipe gets thumbs up from all the family members, I'll even write about it on my blog (with your permission of course). Thank you in advance! Barbara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2009 Report Share Posted May 1, 2009 I love cruciferous veggies! As for cauliflower, we like it mixed in with our mashed potatoes. Cut up potatoes in saucepan, add water to cover, add salt and cook over med-high heat until almost tender. Then, add cauliflower and cook until both are done. Mash, add favorite seasonings. There is also a way to make mac-and-'cheeze' dish with cauliflower, too. I'll see if I can dig it up. When you get to kale on your menu, we highly recommended roasting it in a low-temp oven with olive oil, salt & pepper. Turns into crunchy kale " chips! " --- On Thu, 4/30/09, Barbara Frohne <barbara.frohne wrote: Barbara Frohne <barbara.frohne cauliflower recipes request " " Thursday, April 30, 2009, 7:21 PM I recently learned that cruciferous vegetables (cabbage family) really help decrease cancer rates. The study I read said that if you increase the amount of unrefined fruits and vegetables in your diet by 20% your cancer rate will go down 20%. But if you increase the amount cruciferous vegetables in your diet by 20% your chances of cancer will go down 40%. I thought that was really exciting information, but then I realized that I wasn't serving many cruciferous vegetables to my family. So I determined that we should have one every day, and that I should try as many of them as my store carries. These vegetables include cabbages, broccoli, cauliflower, brussel sprouts, kale, diakon, turnip, bok choi, napa cabbage, and many more I can't remember at the moment. We are working our way around the produce section but I'm finding myself stalled out on cauliflower. I love cauliflower curry, but my daughter doesn't. Last night we tried roasted cauliflower with Indian spices, and my daughter loved it, but I thought it was only ok. I am looking for a recipe that contains a large amount of cauliflower, that your family loves. ( My kids aren't really picky eaters. They have lived with me long enough to have their taste buds change.) If you have a favorite way to eat cauliflower, could you share the recipe with all of us. If the recipe gets thumbs up from all the family members, I'll even write about it on my blog (with your permission of course). Thank you in advance! Barbara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2009 Report Share Posted May 1, 2009 Barbara I modified this recipe for Aloo Gobi burgers. I leave out the potato and use one and a half large heads of cauliflower or half cauliflower, half broccoli (another cruciferous veg). I serve these over a bed of baby spinach leaves instead of in a bun. Sherene Aloo Gobi Burgers (with Mango Sauce) Stephanie Jenkins Serves: 8 Preparation Time: 60 minutes Ingredients: 2-3 whole baked potatoes, peeled and chilled (1 cup diced) 1/2 cup raw cashews 1 small onion, chopped 1 tbs minced fresh ginger (about 1 inch thick piece) 2 cloves garlic, minced 2 tbs apple juice 1 tbs mild curry powder 1/2 teaspoon cardamom 1/2 teaspoon turmeric 1 teaspoon coriander 15 ounces no salt canned chickpeas, drained (1.5 cups cooked) 3 tbs no salt added tomato paste 2 teaspoons vegizest or other no salt seasoning 1/8 teaspoon black pepper (to taste only) 2 tbs fresh parsley, chopped 1/2 cup raw cashews 1.5 cups cauliflower florets, chopped Instructions: 1. The night before making burgers, bake 2 large or 3 medium sized potatoes at 350 for about an hour, or until potatoes are tender, but still firm. Refrigerate overnight. 2. In food processor or coffee grinder, chop cashews into flour. Set aside. 3. Saute chopped onion, garlic, and minced ginger on medium heat in apple juice. Add water as necessary to prevent burning. When onion is tender, add curry powder, cardamom, turmeric, and coriander. Saute one more minute, stirring constantly. 4. In food processor, combine chickpeas, onion and spice mixture, tomato paste, vegizest, pepper, and parsley. Process until smooth. Add cashew meal and process again, until combined evenly. Transfer bean mixture to a large bowl and set aside. 5. Microwave or steam chopped cauliflower until soft but still firm. Add to bean mixture. 6. Peel cold baked potatoes and chopped into small squares. Add to bean mixture. 7. Make sure potatoes and cauliflower are distributed evenly throughout bean mixture. Form mixture into eight burgers, using about a half cup for each patty. 8. Place patties, reshaping as necessary, on a non-stick cookie sheet. These burgers stick easily, so use a lightly oiled pan if you do not have a non-stick one. 9. Bake at 350 for 30 minutes. Flip burgers, reshaping with hands to fill in cracks, and bake for another 15-20 minutes. Allow burgers to rest 10 minutes before serving. Serve with Cilantro Mango Sauce. Variations: 1. Replace potato with more cauliflower. 2. Use broccoli in place of cauliflower. Stephanie’s Cilantro Mango Sauce: 1 cup fresh, ripe mango, chunked 1/2 tsp fresh ginger, minced 1/2 tsp garlic, minced 1/2 tsp garam masala 2 tbs fresh cilantro, chopped Combine all ingredients in blender until smooth. Serve chilled. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2009 Report Share Posted May 1, 2009 We love cauliflower steamed and covered with cheese. Or just even steamed plain. It's also very good in cream or cheese soups. You can even add it to spaghetti sauce and serve it over noodles. We don't have any special recipes for caulifower, because we like it so much that it's usually eaten raw before we could ever get to cooking it. --Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2009 Report Share Posted May 1, 2009 The following is a recipe from Penzey's Spice. I make it with steamed cauliflower instead of potatoes. It is incredibly good, no matter which veg you use. I can't tolerate potatoes except in minute servings once in a blue moon. I have found that cauliflower can be substituted for white potato in almost any recipe Sherene SPICED POTATO SALAD Ingredients: • 2 lbs. red salad potatoes • 1 medium onion, minced (about 1 cup) • 2 TB. butter • 1 TB. BROWN MUSTARD SEED • 2 tsp. SWEET CURRY POWDER • 1 tsp. GARAM MASALA • 1/2 tsp. GRANULATED GARLIC • 1/4 tsp. GROUND GINGER • 2 TB. chopped, fresh CILANTRO (2 tsp. dry) • 1/4 Cup water • 1 tsp. sugar • 1/2 tsp. salt Bring 2 quarts water to a rolling boil. Add the whole potatoes. Boil 18-25 minutes, depending on how big the potatoes are. Drain the potatoes well and return to the hot pan to steam dry for a few minutes, and then remove the skin right away. If the boiled potatoes are left to sit with their skins on, they'll become mushy. When the potatoes are peeled, chop into 1/2-inch cubes. If the potatoes are very small, just cut in half or quarters. Place in a large bowl and set aside until ready to use. Don't refrigerate, or the potatoes will take on a " reheated " flavor when warmed. Peel, halve and finely mince the onion. In a large skillet, heat the butter over medium heat. Add BROWN MUSTARD SEED when hot. Stir the seeds and watch carefully. When the seeds begin to pop, add the minced onion. Lower the heat a bit and sauté the onions, stirring, until they are soft and translucent–about 5 minutes. Add SWEET CURRY POWDER, GARAM MASALA, GARLIC, GINGER and CILANTRO, stir to coat onions. Add water, sugar and 1/2 tsp. salt; simmer until a thick paste is formed (about 1 minute). Add potatoes; toss gently until colorful and warmed through. Serve warm, room temperature, or cold. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2009 Report Share Posted May 1, 2009 Here's really good vindaloo veg recipe from Susan's blog http://blog.fatfreevegan.com/2006/02/vindaloo-vegetables.html I bump up the cauliflower in this recipe. Sherene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2009 Report Share Posted May 1, 2009 should have written that I don't use the butter. I water saute, but you could use oil or Earth Balance Sherene On Apr 30, 2009, at 8:45 PM, Sherene Silverberg wrote: > The following is a recipe from Penzey's Spice. I make it with steamed > cauliflower instead of potatoes. It is incredibly good, no matter > which veg you use. > > > I can't tolerate potatoes except in minute servings once in a blue > moon. I have found that cauliflower can be substituted for white > potato in almost any recipe > > Sherene > SPICED POTATO SALAD > > Ingredients: > • 2 lbs. red salad potatoes > • 1 medium onion, minced (about 1 cup) > • 2 TB. butter > • 1 TB. BROWN MUSTARD SEED > • 2 tsp. SWEET CURRY POWDER > • 1 tsp. GARAM MASALA > • 1/2 tsp. GRANULATED GARLIC > • 1/4 tsp. GROUND GINGER > • 2 TB. chopped, fresh CILANTRO (2 tsp. dry) > • 1/4 Cup water > • 1 tsp. sugar > • 1/2 tsp. salt > > Bring 2 quarts water to a rolling boil. Add the whole potatoes. Boil > 18-25 minutes, depending on how big the potatoes are. Drain the > potatoes well and return to the hot pan to steam dry for a few > minutes, and then remove the skin right away. If the boiled potatoes > are left to sit with their skins on, they'll become mushy. When the > potatoes are peeled, chop into 1/2-inch cubes. If the potatoes are > very small, just cut in half or quarters. Place in a large bowl and > set aside until ready to use. Don't refrigerate, or the potatoes will > take on a " reheated " flavor when warmed. Peel, halve and finely mince > the onion. In a large skillet, heat the butter over medium heat. Add > BROWN MUSTARD SEED when hot. Stir the seeds and watch carefully. When > the seeds begin to pop, add the minced onion. Lower the heat a bit and > sauté the onions, stirring, until they are soft and translucent–about > 5 minutes. Add SWEET CURRY POWDER, GARAM MASALA, GARLIC, GINGER and > CILANTRO, stir to coat onions. Add water, sugar and 1/2 tsp. salt; > simmer until a thick paste is formed (about 1 minute). Add potatoes; > toss gently until colorful and warmed through. Serve warm, room > temperature, or cold. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2009 Report Share Posted May 1, 2009 I'm sorry about not clarifying what I meant by cheese...we have used a " cheese " sauce made from nutritional yeast with cauliflower before. That would work just as well. Since my son can't tolerate either milk or yeast, we actually do neither cheese nor nutritional yeast cheese anymore, which is why I forgot which list I was speaking to here. Sorry! --Shawn - Shawn Vogt Sween Thursday, April 30, 2009 5:41 PM Re: cauliflower recipes request We love cauliflower steamed and covered with cheese. Or just even steamed plain. It's also very good in cream or cheese soups. You can even add it to spaghetti sauce and serve it over noodles. We don't have any special recipes for caulifower, because we like it so much that it's usually eaten raw before we could ever get to cooking it. --Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2009 Report Share Posted May 1, 2009 I make a cauliflower soup--- Saute onion and garlic in olive oil until onion is translucent. Add cauliflower (whole head) sliced thin---add some spices--I use whatever I have fresh on hand....add a couple cups of vegetable stock and simmer until cauliflower is soft. Transfer to blender or processor and blend. Top with some freshly ground black pepper, other garnish, salad, gf bread or cracker of choice and there you go! Susan H --- On Thu, 4/30/09, Barbara Frohne <barbara.frohne wrote: Barbara Frohne <barbara.frohne cauliflower recipes request " " Thursday, April 30, 2009, 7:21 PM I recently learned that cruciferous vegetables (cabbage family) really help decrease cancer rates. The study I read said that if you increase the amount of unrefined fruits and vegetables in your diet by 20% your cancer rate will go down 20%. But if you increase the amount cruciferous vegetables in your diet by 20% your chances of cancer will go down 40%. I thought that was really exciting information, but then I realized that I wasn't serving many cruciferous vegetables to my family. So I determined that we should have one every day, and that I should try as many of them as my store carries. These vegetables include cabbages, broccoli, cauliflower, brussel sprouts, kale, diakon, turnip, bok choi, napa cabbage, and many more I can't remember at the moment. We are working our way around the produce section but I'm finding myself stalled out on cauliflower. I love cauliflower curry, but my daughter doesn't. Last night we tried roasted cauliflower with Indian spices, and my daughter loved it, but I thought it was only ok. I am looking for a recipe that contains a large amount of cauliflower, that your family loves. ( My kids aren't really picky eaters. They have lived with me long enough to have their taste buds change.) If you have a favorite way to eat cauliflower, could you share the recipe with all of us. If the recipe gets thumbs up from all the family members, I'll even write about it on my blog (with your permission of course). Thank you in advance! Barbara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2009 Report Share Posted May 1, 2009 Here is my list of cruciferous veggies: Arugula/rocket Bok choy Broccoli Brussels sprouts Cabbage Cauliflower Collards Colza shoots Cress daikon Gai lan Kale Kohlrabi Maca Macon Mustard greens Nasturtium Pennycress Radish Radish greens/sprouts Rapini Rockcress Romanesco Rutabaga Tatsoi Turnip Turnip greens Watercress Yu choy (and lots of other asian green leafy veggies) And don't forget mustard, horseradish, and wasabi. Some ideas of things to do with them - coleslaw/broccoli slaw - broccoli sprouts in salads, sammies, etc. - Dr. Fuhrman soups - " caboodles " - using strips of cabbage, cooked/steamed, as a noodle substitute - spiral cut veggies in salads or as a pasta substitute Pam On Thu, Apr 30, 2009 at 5:21 PM, Barbara Frohne <barbara.frohne wrote: > > > I recently learned that cruciferous vegetables (cabbage family) really help > decrease cancer rates. The study I read said that if you increase the amount > of unrefined fruits and vegetables in your diet by 20% your cancer rate will > go down 20%. But if you increase the amount cruciferous vegetables in your > diet by 20% your chances of cancer will go down 40%. I thought that was > really exciting information, but then I realized that I wasn't serving many > cruciferous vegetables to my family. So I determined that we should have one > every day, and that I should try as many of them as my store carries. These > vegetables include cabbages, broccoli, cauliflower, brussel sprouts, kale, > diakon, turnip, bok choi, napa cabbage, and many more I can't remember at > the moment. We are working our way around the produce section but I'm > finding myself stalled out on cauliflower. I love cauliflower curry, but my > daughter doesn't. Last night we tried roasted cauliflower with Indian > spices, and my daughter loved it, but I thought it was only ok. I am looking > for a recipe that contains a large amount of cauliflower, that your family > loves. ( My kids aren't really picky eaters. They have lived with me long > enough to have their taste buds change.) > > If you have a favorite way to eat cauliflower, could you share the recipe > with all of us. If the recipe gets thumbs up from all the family members, > I'll even write about it on my blog (with your permission of course). > > Thank you in advance! > > Barbara > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2009 Report Share Posted May 1, 2009 >If you have a favorite way to eat cauliflower, could you share the >recipe with all of us. If the recipe gets thumbs up from all the >family members, I'll even write about it on my blog (with your >permission of course). My favorite way to enjoy cauliflower is Shepherd's Vegetable Pie. http://www.nealhendrickson.com/McDougall020400.htm When I make it, I use a lot more mashed potatoes than the recipe calls for, and use a liberal hand when dumping in the veggies, too :-) Karen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2009 Report Share Posted May 1, 2009 I like to include cauliflower in a sort of " hodge podge " soup/stew I make. For the easiest version, I put a can or two of stewed tomatoes (can be Italian or Mexican seasoned, or plain) into the blender and blend along with some water, depending on how tomatoe-y I want it to taste. Then I put it into a pan, bring it to a boil, and into it I put rinsed brown rice and/or lentils. I cook it awhile and then add any chopped veggies I want to include. I like using onion, carrot, cauliflower. There is an almost unlimited number of combinations of veggies, grains, beans that can be used. I like to include garbanzos in there also. It is quick and no added fat this way. I sometimes have to add extra water after it all has cooked. I just love this stuff and frequently take leftovers to eat for lunch at work. Jill --- On Thu, 4/30/09, Susan Haggerty <haggboys03 wrote: Susan Haggerty <haggboys03 Re: cauliflower recipes request Thursday, April 30, 2009, 9:06 PM I make a cauliflower soup--- Saute onion and garlic in olive oil until onion is translucent. Add cauliflower (whole head) sliced thin---add some spices--I use whatever I have fresh on hand....add a couple cups of vegetable stock and simmer until cauliflower is soft. Transfer to blender or processor and blend. Top with some freshly ground black pepper, other garnish, salad, gf bread or cracker of choice and there you go! Susan H --- On Thu, 4/30/09, Barbara Frohne <barbara.frohne@ wallawalla. edu> wrote: Barbara Frohne <barbara.frohne@ wallawalla. edu> [Vegan-and-Gluten- Free] cauliflower recipes request " Vegan-and-Gluten- Free@ .com " <Vegan-and-Gluten- Free@ .com> Thursday, April 30, 2009, 7:21 PM I recently learned that cruciferous vegetables (cabbage family) really help decrease cancer rates. The study I read said that if you increase the amount of unrefined fruits and vegetables in your diet by 20% your cancer rate will go down 20%. But if you increase the amount cruciferous vegetables in your diet by 20% your chances of cancer will go down 40%. I thought that was really exciting information, but then I realized that I wasn't serving many cruciferous vegetables to my family. So I determined that we should have one every day, and that I should try as many of them as my store carries. These vegetables include cabbages, broccoli, cauliflower, brussel sprouts, kale, diakon, turnip, bok choi, napa cabbage, and many more I can't remember at the moment. We are working our way around the produce section but I'm finding myself stalled out on cauliflower. I love cauliflower curry, but my daughter doesn't. Last night we tried roasted cauliflower with Indian spices, and my daughter loved it, but I thought it was only ok. I am looking for a recipe that contains a large amount of cauliflower, that your family loves. ( My kids aren't really picky eaters. They have lived with me long enough to have their taste buds change.) If you have a favorite way to eat cauliflower, could you share the recipe with all of us. If the recipe gets thumbs up from all the family members, I'll even write about it on my blog (with your permission of course). Thank you in advance! Barbara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2009 Report Share Posted May 2, 2009 Cauliflower recipe: My Italian Mother-in-law made Cauliflower & Spaghetti. Cauliflower & Spaghetti Steam or boil Cut up cauliflower till done or almost done. Remove Cauliflower from water. Cook Spaghetti in the same water till done. Return Cauliflower to pot. I think it just had salt & pepperk, but sometimes I add other spices. Turn off heat, & add some Olive Oil. My young son loved this. Now that he's gfcf, I make it with gfcf pasta. Quote Link to comment Share on other sites More sharing options...
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