We’re big cauliflower lovers in the Food Network test kitchen, but we understand not everyone shares our enthusiasm. To recruit more fans for our cruciferous friend, we steamed and pureed it for the Super-Stuffed Baked Potatoes on page 70 of Food Network Magazine’s October issue. We didn’t have to use sour cream because of the creaminess of the cauliflower. Plus, it added fiber, calcium and vitamin C. We also turned to cauliflower to replace the meat in the Spicy Vegetarian Chili from the magazine’s January/February 2012 issue, page 106: We coarsely grated it raw and stirred it in at the end. Use pureed cauliflower to thicken soups, or add it to a dip to replace some of the fat.
More posts from Leah Brickley.