BBQ Cauliflower "Wings
http://www.foodnetwork.com/recipes/b...wer-wings.html


Mustard-Parmesan Whole Roasted Cauliflower
http://www.foodnetwork.com/recipes/f...uliflower.html
Janet US

On 2016-06-19, Janet B > wrote:

> BBQ Cauliflower "Wings
> http://www.foodnetwork.com/recipes/b...wer-wings.html

If this is what TV cooking shows are promulgating, count me out.

It's bad enough chicken wings are going fer astronomical prices, now
yer gonna try and fool us with cauliflower? (shudder)

Basically, I geve up chicken cuz poultry CAFOs are killing us. Still,
I'm not quite THAT desperate.

nb

On 19 Jun 2016 20:06:25 GMT, notbob > wrote:

>On 2016-06-19, Janet B > wrote:
>
>> BBQ Cauliflower "Wings
>> http://www.foodnetwork.com/recipes/b...wer-wings.html
>
>If this is what TV cooking shows are promulgating, count me out.
>
>It's bad enough chicken wings are going fer astronomical prices, now
>yer gonna try and fool us with cauliflower? (shudder)
>
>Basically, I geve up chicken cuz poultry CAFOs are killing us. Still,
>I'm not quite THAT desperate.
>
>nb
It was delicious looking and I can't wait to try it. It may not be
for you, but there are posters here that like cauliflower.
Janet US

On Sun, 19 Jun 2016 13:53:57 -0600, Janet B >
wrote:

>BBQ Cauliflower "Wings
>http://www.foodnetwork.com/recipes/b...wer-wings.html
>
>
>Mustard-Parmesan Whole Roasted Cauliflower
>http://www.foodnetwork.com/recipes/f...uliflower.html



Both nice, the Mustard-Parmesan Whole Roasted Cauliflower sounds
especially good.

Just curious as to the cauliflower situation over your way?
Here in Australia, the cauliflowers in the shops have gotten
progressively smaller and more expensive over recent years.
They're like half the size they used to be and I sometimes see them
for up to AUD$5 each, which is ridiculous. Is that case over there
too? I think I might grow some, given the prices lately.

On Mon, 20 Jun 2016 06:16:13 +1000, Jeßus > wrote:

>On Sun, 19 Jun 2016 13:53:57 -0600, Janet B >
>wrote:
>
>>BBQ Cauliflower "Wings
>>http://www.foodnetwork.com/recipes/b...wer-wings.html
>>
>>
>>Mustard-Parmesan Whole Roasted Cauliflower
>>http://www.foodnetwork.com/recipes/f...uliflower.html
>
>
>
>Both nice, the Mustard-Parmesan Whole Roasted Cauliflower sounds
>especially good.
>
>Just curious as to the cauliflower situation over your way?
>Here in Australia, the cauliflowers in the shops have gotten
>progressively smaller and more expensive over recent years.
>They're like half the size they used to be and I sometimes see them
>for up to AUD$5 each, which is ridiculous. Is that case over there
>too? I think I might grow some, given the prices lately.

Yes. Smaller and far more expensive. That is also true of rutabaga,
kohlrabi. I don't think local farmers are growing these things any
more. Even if I see them at a farmer's market they are expensive.
Cauliflower is expensive to grow compared to other crops. It's fussy
to grow, it doesn't tolerate heat, it forms little bumps instead of a
head, so definitely a cool season crop. Seed companies are offering
smaller varieties, I suppose in response to demand.
These recipes offer something a little different. Enjoy
Janet US

On Sun, 19 Jun 2016 14:39:45 -0600, Janet B >
wrote:

>On Mon, 20 Jun 2016 06:16:13 +1000, Jeßus > wrote:
>
>>On Sun, 19 Jun 2016 13:53:57 -0600, Janet B >
>>wrote:
>>
>>>BBQ Cauliflower "Wings
>>>http://www.foodnetwork.com/recipes/b...wer-wings.html
>>>
>>>
>>>Mustard-Parmesan Whole Roasted Cauliflower
>>>http://www.foodnetwork.com/recipes/f...uliflower.html
>>
>>
>>
>>Both nice, the Mustard-Parmesan Whole Roasted Cauliflower sounds
>>especially good.
>>
>>Just curious as to the cauliflower situation over your way?
>>Here in Australia, the cauliflowers in the shops have gotten
>>progressively smaller and more expensive over recent years.
>>They're like half the size they used to be and I sometimes see them
>>for up to AUD$5 each, which is ridiculous. Is that case over there
>>too? I think I might grow some, given the prices lately.
>
>Yes. Smaller and far more expensive. That is also true of rutabaga,
>kohlrabi. I don't think local farmers are growing these things any
>more. Even if I see them at a farmer's market they are expensive.
>Cauliflower is expensive to grow compared to other crops.

That's true, always been a relatively expensive crop to grow, but
still can't see why the sudden jump in price and decrease in size.

>It's fussy
>to grow, it doesn't tolerate heat, it forms little bumps instead of a
>head, so definitely a cool season crop.

Yes to all of the above, which is why I have avoided growing them thus
far.

>Seed companies are offering
>smaller varieties, I suppose in response to demand.

When I do grow some I will probably also go for the smaller varieties.
Just thinking about it now, they're probably better resistant to mould
and other issues you see with plants with a large flowering head.

>These recipes offer something a little different. Enjoy

Many thanks.

Gosh, 40 years ago we could get cauliflower appetizers, along with mushrooms and chicken
livers, all breaded in some way and fried. Delicious! Plus, two of those are veggies! ;-))

The only "trendy" thing now is calling the cauliflower portions "wings."

N.

On 6/19/2016 3:53 PM, Janet B wrote:

> Mustard-Parmesan Whole Roasted Cauliflower
> http://www.foodnetwork.com/recipes/f...uliflower.html

I've had cauliflower similar to this except it was microwaved.
Delicious. The way they made it on the show looked great, too.

nancy

On Sunday, June 19, 2016 at 2:53:57 PM UTC-5, Janet B wrote:
> BBQ Cauliflower "Wings
> http://www.foodnetwork.com/recipes/b...wer-wings.html
>
>
> Mustard-Parmesan Whole Roasted Cauliflower
> http://www.foodnetwork.com/recipes/f...uliflower.html
> Janet US

I always suspected cauliflower is just broccoli grown without the benefit of light! Like in a deep cave.

John Kuthe...

On Sunday, June 19, 2016 at 3:51:06 PM UTC-5, Nancy2 wrote:
> Gosh, 40 years ago we could get cauliflower appetizers, along with mushrooms and chicken
> livers, all breaded in some way and fried. Delicious! Plus, two of those are veggies! ;-))
>
> The only "trendy" thing now is calling the cauliflower portions "wings."
>
> N.

Anything fried people tend to think of as delicious. Why you could take an old stinky neoprene bootie and slice it up thin and bread it and fry it and people would go NOM NOM! Calamari? ;-)

John Kuthe...

On Sun, 19 Jun 2016 13:58:20 -0700 (PDT), John Kuthe
> wrote:

>On Sunday, June 19, 2016 at 2:53:57 PM UTC-5, Janet B wrote:
>> BBQ Cauliflower "Wings
>> http://www.foodnetwork.com/recipes/b...wer-wings.html
>>
>>
>> Mustard-Parmesan Whole Roasted Cauliflower
>> http://www.foodnetwork.com/recipes/f...uliflower.html
>> Janet US
>
>I always suspected cauliflower is just broccoli grown without the benefit of light! Like in a deep cave.

Mmm.

Nancy Young wrote:
>Janet B wrote:
>
>> Mustard-Parmesan Whole Roasted Cauliflower
>> http://www.foodnetwork.com/recipes/f...uliflower.html
>
>I've had cauliflower similar to this except it was microwaved.
>Delicious. The way they made it on the show looked great, too.

I rarely cook fresh cauliflower, I prefer it raw as a crudite with a
dip, or pickled.
http://www.recipegirl.com/2012/04/16...d-cauliflower/

On Sun, 19 Jun 2016 13:58:20 -0700 (PDT), John Kuthe
> wrote:

>On Sunday, June 19, 2016 at 2:53:57 PM UTC-5, Janet B wrote:
>> BBQ Cauliflower "Wings
>> http://www.foodnetwork.com/recipes/b...wer-wings.html
>>
>>
>> Mustard-Parmesan Whole Roasted Cauliflower
>> http://www.foodnetwork.com/recipes/f...uliflower.html
>> Janet US
>
>I always suspected cauliflower is just broccoli grown without the benefit of light! Like in a deep cave.
>
>John Kuthe...

Like your brain.

On 6/19/2016 5:40 PM, Brooklyn1 wrote:
> Nancy Young wrote:
>> Janet B wrote:
>>
>>> Mustard-Parmesan Whole Roasted Cauliflower
>>> http://www.foodnetwork.com/recipes/f...uliflower.html
>>
>> I've had cauliflower similar to this except it was microwaved.
>> Delicious. The way they made it on the show looked great, too.
>
> I rarely cook fresh cauliflower, I prefer it raw as a crudite with a
> dip, or pickled.
> http://www.recipegirl.com/2012/04/16...d-cauliflower/

I like raw cauliflower, too. But I really do not like it pickled.
I forget what that Italian pickled vegetables are called ... not
my thing.

nancy

On 19/06/2016 3:52 PM, Nancy Young wrote:
> On 6/19/2016 5:40 PM, Brooklyn1 wrote:
>> Nancy Young wrote:
>>> Janet B wrote:
>>>
>>>> Mustard-Parmesan Whole Roasted Cauliflower
>>>> http://www.foodnetwork.com/recipes/f...uliflower.html
>>>>
>>>
>>> I've had cauliflower similar to this except it was microwaved.
>>> Delicious. The way they made it on the show looked great, too.
>>
>> I rarely cook fresh cauliflower, I prefer it raw as a crudite with a
>> dip, or pickled.
>> http://www.recipegirl.com/2012/04/16...d-cauliflower/
>
> I like raw cauliflower, too. But I really do not like it pickled.
> I forget what that Italian pickled vegetables are called ... not
> my thing.
>
> nancy
You mention pickled cauliflower - now you have given me a hankering for
Picalilli!
http://allrecipes.com/recipe/9414/piccalilli/
Graham

Nancy Young wrote:
>Brooklyn1 wrote:
>> Nancy Young wrote:
>>> Janet B wrote:
>>>
>>>> Mustard-Parmesan Whole Roasted Cauliflower
>>>> http://www.foodnetwork.com/recipes/f...uliflower.html
>>>
>>> I've had cauliflower similar to this except it was microwaved.
>>> Delicious. The way they made it on the show looked great, too.
>>
>> I rarely cook fresh cauliflower, I prefer it raw as a crudite with a
>> dip, or pickled.
>> http://www.recipegirl.com/2012/04/16...d-cauliflower/
>
>I like raw cauliflower, too. But I really do not like it pickled.
>I forget what that Italian pickled vegetables are called ... not
>my thing.

Giardiniera. I remember at the Italian delis in Brooklyn huge jars
with the vegetables arranged all artistically.

On 6/19/2016 6:03 PM, Brooklyn1 wrote:
> Nancy Young wrote:

>> I like raw cauliflower, too. But I really do not like it pickled.
>> I forget what that Italian pickled vegetables are called ... not
>> my thing.
>
> Giardiniera.

Exactly.

> I remember at the Italian delis in Brooklyn huge jars
> with the vegetables arranged all artistically.

It's very pretty.

nancy

On 6/19/2016 4:45 PM, Je�us wrote:
>
> When I do grow some I will probably also go for the smaller varieties.
> Just thinking about it now, they're probably better resistant to mould
> and other issues you see with plants with a large flowering head.
>
Don't just grow the white ones - there are orange, purple, and green
ones, too.

On Sun, 19 Jun 2016 18:31:01 -0400, S Viemeister
> wrote:

>On 6/19/2016 4:45 PM, Je?us wrote:
>>
>> When I do grow some I will probably also go for the smaller varieties.
>> Just thinking about it now, they're probably better resistant to mould
>> and other issues you see with plants with a large flowering head.
>>
>Don't just grow the white ones - there are orange, purple, and green
>ones, too.

Good point, do they have differences in taste or texture at all?

On 6/19/2016 6:35 PM, Je�us wrote:
> On Sun, 19 Jun 2016 18:31:01 -0400, S Viemeister
> > wrote:
>
>> On 6/19/2016 4:45 PM, Je?us wrote:
>>>
>>> When I do grow some I will probably also go for the smaller varieties.
>>> Just thinking about it now, they're probably better resistant to mould
>>> and other issues you see with plants with a large flowering head.
>>>
>> Don't just grow the white ones - there are orange, purple, and green
>> ones, too.
>
> Good point, do they have differences in taste or texture at all?
>
Not much, but the nutrients are a bit different - anthocyanin in the
purple, and beta carotene in the orange.
And they look really pretty on the plate.

On Sun, 19 Jun 2016 18:54:21 -0400, S Viemeister
> wrote:

>On 6/19/2016 6:35 PM, Je?us wrote:
>> On Sun, 19 Jun 2016 18:31:01 -0400, S Viemeister
>> > wrote:
>>
>>> On 6/19/2016 4:45 PM, Je?us wrote:
>>>>
>>>> When I do grow some I will probably also go for the smaller varieties.
>>>> Just thinking about it now, they're probably better resistant to mould
>>>> and other issues you see with plants with a large flowering head.
>>>>
>>> Don't just grow the white ones - there are orange, purple, and green
>>> ones, too.
>>
>> Good point, do they have differences in taste or texture at all?
>>
>Not much, but the nutrients are a bit different - anthocyanin in the
>purple, and beta carotene in the orange.
>And they look really pretty on the plate.

Thanks, when the time comes I will be sure to buy that kind of seed.

Currently wondering what purple cauliflower soup would really look
like

On 6/19/2016 6:59 PM, Je�us wrote:
> > wrote:
>> On 6/19/2016 6:35 PM, Je?us wrote:
>>> > wrote:
>>>> On 6/19/2016 4:45 PM, Je?us wrote:
>>>>> When I do grow some I will probably also go for the smaller varieties.
>>>>> Just thinking about it now, they're probably better resistant to mould
>>>>> and other issues you see with plants with a large flowering head.
>>>> Don't just grow the white ones - there are orange, purple, and green
>>>> ones, too.
>>> Good point, do they have differences in taste or texture at all?
>> Not much, but the nutrients are a bit different - anthocyanin in the
>> purple, and beta carotene in the orange.
>> And they look really pretty on the plate.
> Thanks, when the time comes I will be sure to buy that kind of seed.
>
> Currently wondering what purple cauliflower soup would really look
> like
>
Hmm.
I've done cauliflower cheese using purple cauliflower and port wine
cheddar - hot pink on purple...

On Mon, 20 Jun 2016 08:35:33 +1000, Jeßus > wrote:

>On Sun, 19 Jun 2016 18:31:01 -0400, S Viemeister
> wrote:
>
>>On 6/19/2016 4:45 PM, Je?us wrote:
>>>
>>> When I do grow some I will probably also go for the smaller varieties.
>>> Just thinking about it now, they're probably better resistant to mould
>>> and other issues you see with plants with a large flowering head.
>>>
>>Don't just grow the white ones - there are orange, purple, and green
>>ones, too.
>
>Good point, do they have differences in taste or texture at all?

No.

On Sun, 19 Jun 2016 18:54:21 -0400, S Viemeister
> wrote:

>On 6/19/2016 6:35 PM, Je?us wrote:
>> On Sun, 19 Jun 2016 18:31:01 -0400, S Viemeister
>> > wrote:
>>
>>> On 6/19/2016 4:45 PM, Je?us wrote:
>>>>
>>>> When I do grow some I will probably also go for the smaller varieties.
>>>> Just thinking about it now, they're probably better resistant to mould
>>>> and other issues you see with plants with a large flowering head.
>>>>
>>> Don't just grow the white ones - there are orange, purple, and green
>>> ones, too.
>>
>> Good point, do they have differences in taste or texture at all?
>>
>Not much, but the nutrients are a bit different - anthocyanin in the
>purple, and beta carotene in the orange.
>And they look really pretty on the plate.

That's not true, 99.9% of the color is dissolved away in the
cooking... in fact from cooking they drvelop a grayish tinge... snow
white cauliflower cooks up more attractive.

On Mon, 20 Jun 2016 08:59:42 +1000, Jeßus > wrote:

>On Sun, 19 Jun 2016 18:54:21 -0400, S Viemeister
> wrote:
>
>>On 6/19/2016 6:35 PM, Je?us wrote:
>>> On Sun, 19 Jun 2016 18:31:01 -0400, S Viemeister
>>> > wrote:
>>>
>>>> On 6/19/2016 4:45 PM, Je?us wrote:
>>>>>
>>>>> When I do grow some I will probably also go for the smaller varieties.
>>>>> Just thinking about it now, they're probably better resistant to mould
>>>>> and other issues you see with plants with a large flowering head.
>>>>>
>>>> Don't just grow the white ones - there are orange, purple, and green
>>>> ones, too.
>>>
>>> Good point, do they have differences in taste or texture at all?
>>>
>>Not much, but the nutrients are a bit different - anthocyanin in the
>>purple, and beta carotene in the orange.
>>And they look really pretty on the plate.
>
>Thanks, when the time comes I will be sure to buy that kind of seed.
>
>Currently wondering what purple cauliflower soup would really look
>like

Sludge grey.

On 6/19/2016 10:08 PM, Brooklyn1 wrote:
> > wrote:
>> On 6/19/2016 6:35 PM, Je?us wrote:
>>> > wrote:
>>>> On 6/19/2016 4:45 PM, Je?us wrote:
>>>>> When I do grow some I will probably also go for the smaller varieties.
>>>>> Just thinking about it now, they're probably better resistant to mould
>>>>> and other issues you see with plants with a large flowering head.
>>>> Don't just grow the white ones - there are orange, purple, and green
>>>> ones, too.
>>> Good point, do they have differences in taste or texture at all?
>>>
>> Not much, but the nutrients are a bit different - anthocyanin in the
>> purple, and beta carotene in the orange.
>> And they look really pretty on the plate.
>
> That's not true, 99.9% of the color is dissolved away in the
> cooking... in fact from cooking they drvelop a grayish tinge... snow
> white cauliflower cooks up more attractive.
>
You must _really_ overcook your cauliflower! I often cook the coloured
ones, and they certainly don't have 'a grayish tinge'.

"S Viemeister" > wrote in message
...
> On 6/19/2016 4:45 PM, Je�us wrote:
>>
>> When I do grow some I will probably also go for the smaller varieties.
>> Just thinking about it now, they're probably better resistant to mould
>> and other issues you see with plants with a large flowering head.
>>
> Don't just grow the white ones - there are orange, purple, and green ones,
> too.

Do they taste similar?

If not are they milder or stronger?


--
http://www.helpforheroes.org.uk/shop/

"Jeßus" > wrote in message
...
> On Sun, 19 Jun 2016 18:31:01 -0400, S Viemeister
> > wrote:
>
>>On 6/19/2016 4:45 PM, Je?us wrote:
>>>
>>> When I do grow some I will probably also go for the smaller varieties.
>>> Just thinking about it now, they're probably better resistant to mould
>>> and other issues you see with plants with a large flowering head.
>>>
>>Don't just grow the white ones - there are orange, purple, and green
>>ones, too.
>
> Good point, do they have differences in taste or texture at all?

Ahhh I ought to have read on ...

--
http://www.helpforheroes.org.uk/shop/

"Brooklyn1" > wrote in message
...
> On Sun, 19 Jun 2016 18:54:21 -0400, S Viemeister
> > wrote:
>
>>On 6/19/2016 6:35 PM, Je?us wrote:
>>> On Sun, 19 Jun 2016 18:31:01 -0400, S Viemeister
>>> > wrote:
>>>
>>>> On 6/19/2016 4:45 PM, Je?us wrote:
>>>>>
>>>>> When I do grow some I will probably also go for the smaller varieties.
>>>>> Just thinking about it now, they're probably better resistant to mould
>>>>> and other issues you see with plants with a large flowering head.
>>>>>
>>>> Don't just grow the white ones - there are orange, purple, and green
>>>> ones, too.
>>>
>>> Good point, do they have differences in taste or texture at all?
>>>
>>Not much, but the nutrients are a bit different - anthocyanin in the
>>purple, and beta carotene in the orange.
>>And they look really pretty on the plate.
>
> That's not true, 99.9% of the color is dissolved away in the
> cooking... in fact from cooking they drvelop a grayish tinge... snow
> white cauliflower cooks up more attractive.

Would that not be avoided if they were just micorwaved!

--
http://www.helpforheroes.org.uk/shop/

On 6/20/2016 7:52 AM, Ophelia wrote:
> "S Viemeister" > wrote
>> On 6/19/2016 4:45 PM, Je�us wrote:
>>> When I do grow some I will probably also go for the smaller varieties.
>>> Just thinking about it now, they're probably better resistant to mould
>>> and other issues you see with plants with a large flowering head.
>>>
>> Don't just grow the white ones - there are orange, purple, and green
>> ones, too.
>
> Do they taste similar?
>
> If not are they milder or stronger?
>
They are quite similar, but not exactly the same - a bit 'nuttier', I
would say. We like them.
I also like using different colours of carrots - almost-white, yellow,
dark pink, purple. Although - if serving a mixture of colours, I always
do the purple ones separately - if you don't, they will stain all the
other ones. DAMHIKT

"S Viemeister" > wrote in message
...
> On 6/20/2016 7:52 AM, Ophelia wrote:
>> "S Viemeister" > wrote
>>> On 6/19/2016 4:45 PM, Je�us wrote:
>>>> When I do grow some I will probably also go for the smaller varieties.
>>>> Just thinking about it now, they're probably better resistant to mould
>>>> and other issues you see with plants with a large flowering head.
>>>>
>>> Don't just grow the white ones - there are orange, purple, and green
>>> ones, too.
>>
>> Do they taste similar?
>>
>> If not are they milder or stronger?
>>
> They are quite similar, but not exactly the same - a bit 'nuttier', I
> would say. We like them.
> I also like using different colours of carrots - almost-white, yellow,
> dark pink, purple. Although - if serving a mixture of colours, I always do
> the purple ones separately - if you don't, they will stain all the other
> ones. DAMHIKT

lol thanks very much, Sheila)



--
http://www.helpforheroes.org.uk/shop/

On 6/19/2016 9:53 AM, Janet B wrote:
>
> BBQ Cauliflower "Wings
> http://www.foodnetwork.com/recipes/b...wer-wings.html
>
>
> Mustard-Parmesan Whole Roasted Cauliflower
> http://www.foodnetwork.com/recipes/f...uliflower.html
> Janet US
>
Sounds interesting. I'd probably like this more than steamed
cauliflower. My wife goes crazy for deep fried Brussels sprouts. To me,
a plate of them looks like fried baby crabs.

http://www.seriouseats.com/2012/11/f...s-veggies.html

On Mon, 20 Jun 2016 10:42:29 -1000, dsi1 > wrote:
snip

My wife goes crazy for deep fried Brussels sprouts. To me,
>a plate of them looks like fried baby crabs.
>
>http://www.seriouseats.com/2012/11/f...s-veggies.html

I like that idea. Thanks, I've printed and saved.
Janet US

On Sun, 19 Jun 2016, Janet B wrote:

>
> BBQ Cauliflower "Wings
> http://www.foodnetwork.com/recipes/b...wer-wings.html
>
>
> Mustard-Parmesan Whole Roasted Cauliflower
> http://www.foodnetwork.com/recipes/f...uliflower.html
> Janet US
>

We tried a Cauliflower like this once, and it was horrible.
How'd yours work out?

On Mon, 20 Jun 2016 17:56:58 -0500, barbie gee >
wrote:

>
>
>On Sun, 19 Jun 2016, Janet B wrote:
>
>>
>> BBQ Cauliflower "Wings
>> http://www.foodnetwork.com/recipes/b...wer-wings.html
>>
>>
>> Mustard-Parmesan Whole Roasted Cauliflower
>> http://www.foodnetwork.com/recipes/f...uliflower.html
>> Janet US
>>
>
>We tried a Cauliflower like this once, and it was horrible.
>How'd yours work out?

I haven't tried it yet, just saw it on Food Network. Do you mean you
tried this recipe or do you mean you tried roasting it whole?
Janet US

On Sun, 19 Jun 2016 19:04:50 -0400, S Viemeister
> wrote:

>On 6/19/2016 6:59 PM, Je?us wrote:
>> > wrote:
>>> On 6/19/2016 6:35 PM, Je?us wrote:
>>>> > wrote:
>>>>> On 6/19/2016 4:45 PM, Je?us wrote:
>>>>>> When I do grow some I will probably also go for the smaller varieties.
>>>>>> Just thinking about it now, they're probably better resistant to mould
>>>>>> and other issues you see with plants with a large flowering head.
>>>>> Don't just grow the white ones - there are orange, purple, and green
>>>>> ones, too.
>>>> Good point, do they have differences in taste or texture at all?
>>> Not much, but the nutrients are a bit different - anthocyanin in the
>>> purple, and beta carotene in the orange.
>>> And they look really pretty on the plate.
>> Thanks, when the time comes I will be sure to buy that kind of seed.
>>
>> Currently wondering what purple cauliflower soup would really look
>> like
>>
>Hmm.
>I've done cauliflower cheese using purple cauliflower and port wine
>cheddar - hot pink on purple...

Colourful...

On Mon, 20 Jun 2016, Janet B wrote:

> On Mon, 20 Jun 2016 17:56:58 -0500, barbie gee >
> wrote:
>
>>
>>
>> On Sun, 19 Jun 2016, Janet B wrote:
>>
>>>
>>> BBQ Cauliflower "Wings
>>> http://www.foodnetwork.com/recipes/b...wer-wings.html
>>>
>>>
>>> Mustard-Parmesan Whole Roasted Cauliflower
>>> http://www.foodnetwork.com/recipes/f...uliflower.html
>>> Janet US
>>>
>>
>> We tried a Cauliflower like this once, and it was horrible.
>> How'd yours work out?
>
> I haven't tried it yet, just saw it on Food Network. Do you mean you
> tried this recipe or do you mean you tried roasting it whole?
> Janet US
>

roasting it whole, with some kind of a similar concoction smeared on it.
I think maybe it was curry and something.

Not good. The cauliflower got way too dark on the outside, but never
cooked in the middle.

On 2016-06-21 12:42 PM, barbie gee wrote:
>
>
> On Mon, 20 Jun 2016, Janet B wrote:
>
>> On Mon, 20 Jun 2016 17:56:58 -0500, barbie gee >
>> wrote:
>>
>>>
>>>
>>> On Sun, 19 Jun 2016, Janet B wrote:
>>>
>>>>
>>>> BBQ Cauliflower "Wings
>>>> http://www.foodnetwork.com/recipes/b...wer-wings.html
>>>>
>>>>
>>>> Mustard-Parmesan Whole Roasted Cauliflower
>>>> http://www.foodnetwork.com/recipes/f...uliflower.html
>>>>
>>>> Janet US
>>>>
>>>
>>> We tried a Cauliflower like this once, and it was horrible.
>>> How'd yours work out?
>>
>> I haven't tried it yet, just saw it on Food Network. Do you mean you
>> tried this recipe or do you mean you tried roasting it whole?
>> Janet US
>>
>
> roasting it whole, with some kind of a similar concoction smeared on it.
> I think maybe it was curry and something.
>
> Not good. The cauliflower got way too dark on the outside, but never
> cooked in the middle.

I have never roasted a whole one but have seen recipes for it to be
slathered with yogurt and curry powder. I have cut it up, soaked it in
that mixture and grilled it, and it was great.

On Tue, 21 Jun 2016 13:31:02 -0400, Dave Smith
> wrote:

> On 2016-06-21 12:42 PM, barbie gee wrote:
> >
> >
> > On Mon, 20 Jun 2016, Janet B wrote:
> >
> >> On Mon, 20 Jun 2016 17:56:58 -0500, barbie gee >
> >> wrote:
> >>
> >>>
> >>>
> >>> On Sun, 19 Jun 2016, Janet B wrote:
> >>>
> >>>>
> >>>> BBQ Cauliflower "Wings
> >>>> http://www.foodnetwork.com/recipes/b...wer-wings.html
> >>>>
> >>>>
> >>>> Mustard-Parmesan Whole Roasted Cauliflower
> >>>> http://www.foodnetwork.com/recipes/f...uliflower.html
> >>>>
> >>>> Janet US
> >>>>
> >>>
> >>> We tried a Cauliflower like this once, and it was horrible.
> >>> How'd yours work out?
> >>
> >> I haven't tried it yet, just saw it on Food Network. Do you mean you
> >> tried this recipe or do you mean you tried roasting it whole?
> >> Janet US
> >>
> >
> > roasting it whole, with some kind of a similar concoction smeared on it.
> > I think maybe it was curry and something.
> >
> > Not good. The cauliflower got way too dark on the outside, but never
> > cooked in the middle.
>
> I have never roasted a whole one but have seen recipes for it to be
> slathered with yogurt and curry powder. I have cut it up, soaked it in
> that mixture and grilled it, and it was great.

I can't imagine why anyone would want to roast it whole. I wouldn't
want an over cooked outside and undercooked inside, especially when
the core needs more cooking anyway.

--

sf

"barbie gee" > wrote in message
crg.pbz...
>
>
> On Mon, 20 Jun 2016, Janet B wrote:
>
>> On Mon, 20 Jun 2016 17:56:58 -0500, barbie gee >
>> wrote:
>>
>>>
>>>
>>> On Sun, 19 Jun 2016, Janet B wrote:
>>>
>>>>
>>>> BBQ Cauliflower "Wings
>>>> http://www.foodnetwork.com/recipes/b...wer-wings.html
>>>>
>>>>
>>>> Mustard-Parmesan Whole Roasted Cauliflower
>>>> http://www.foodnetwork.com/recipes/f...uliflower.html
>>>> Janet US
>>>>
>>>
>>> We tried a Cauliflower like this once, and it was horrible.
>>> How'd yours work out?
>>
>> I haven't tried it yet, just saw it on Food Network. Do you mean you
>> tried this recipe or do you mean you tried roasting it whole?
>> Janet US
>>
>
> roasting it whole, with some kind of a similar concoction smeared on it. I
> think maybe it was curry and something.
>
> Not good. The cauliflower got way too dark on the outside, but never
> cooked in the middle.

I prefer to steam it when whole.

Cheri