I planned to make roasted cauliflower and pork tenderloin but had no
idea in mind on how I would do it. Coincidentally, I got an email from
GE appliances with some recipes for exactly that. Both were very good.

I did not make the pan sauce as I grilled the tenderloins but it was
still delicious.

https://genet.geappliances.com/Recip...tedcauliflower


INGREDIENTS:
1 medium cauliflower, cut into florets

6 tablespoons olive oil, divided

Kosher salt

Freshly ground pepper

1 cup fresh flat-leaf parsley leaves

1 small shallot, chopped

1 teaspoon garlic, chopped

2 tablespoons fresh lemon juice

METHOD:
Preheat oven to 425°. Drizzle 3 tablespoons of olive oil over the
cauliflower florets. Season with salt and pepper. Roast on a baking
sheet until golden brown, about 25 minutes.

While the cauliflower is roasting, pulse parsley, shallot, garlic, lemon
juice and remaining olive oil in a mini-food processor until very finely
chopped; season with salt and pepper. Drizzle the dressing over the
cauliflower and serve.

https://genet.geappliances.com/Recip..._key=dijonpork

INGREDIENTS:
4 cups lukewarm water

4 tablespoons kosher salt

1 or 2 pork tenderloins, about 2 pounds total

2 tablespoons Dijon mustard

1 tablespoon fresh thyme leaves (from 4 springs of thyme)

2 cloves garlic, minced

1 teaspoon black pepper

Zest of one lemon

Olive oil



Sauce

1 teaspoon thyme

1/3 cup dry white wine

1 tablespoon lemon juice

2 teaspoons Dijon mustard

1 teaspoon salt

½ teaspoon pepper

2 tablespoons cold butter



METHOD:
Combine the water and salt in a large container. Whisk until the salt is
completely dissolved. Submerge the tenderloin in the brine and cover
with plastic wrap or a lid. Refrigerate for at least 8 hours or overnight.

Heat the oven to 400 degrees F and line a rimmed baking sheet with
parchment paper. Remove the tenderloin from the brine and pat dry with
paper towels. In a small bowl, make a paste out of the Dijon, lemon
zest, garlic, thyme, 2 teaspoons olive oil and pepper. Rub the paste
evenly over the pork. Let the tenderloin sit for about 15 minutes.

Add remaining olive oil to a large skillet over medium-high heat. When
hot, add the tenderloin and brown on all sides, about 3 to 5 minutes per
side. Transfer the tenderloin to the baking sheet and roast 15-20
minutes until its juices run clear or a meat thermometer inserted into
the thickest point reads 140 degrees F. Remove the pork from the oven,
cover it loosely with foil, and let it rest for 10 minutes.

While the pork is resting, make the pan sauce. Wipe out any overly
browned bits from the pan. Add the wine and scrape with a wooden spoon.
Add Dijon and lemon juice. Stir well. Add thyme, salt and pepper. Allow
the mixture to reduce by half. Add cold butter at the end to enrich the
sauce. Strain before serving.

Cut the rested pork into slices and serve with the pan sauce.

On Sunday, April 28, 2019 at 9:14:48 PM UTC-4, Ed Pawlowski wrote:
> I planned to make roasted cauliflower and pork tenderloin but had no
> idea in mind on how I would do it. Coincidentally, I got an email from
> GE appliances with some recipes for exactly that. Both were very good.
>
> I did not make the pan sauce as I grilled the tenderloins but it was
> still delicious.
>
> https://genet.geappliances.com/Recip...tedcauliflower
>
>
> INGREDIENTS:
> 1 medium cauliflower, cut into florets
>
> 6 tablespoons olive oil, divided
>
> Kosher salt
>
> Freshly ground pepper
>
> 1 cup fresh flat-leaf parsley leaves
>
> 1 small shallot, chopped
>
> 1 teaspoon garlic, chopped
>
> 2 tablespoons fresh lemon juice
>
> METHOD:
> Preheat oven to 425°. Drizzle 3 tablespoons of olive oil over the
> cauliflower florets. Season with salt and pepper. Roast on a baking
> sheet until golden brown, about 25 minutes.
>
> While the cauliflower is roasting, pulse parsley, shallot, garlic, lemon
> juice and remaining olive oil in a mini-food processor until very finely
> chopped; season with salt and pepper. Drizzle the dressing over the
> cauliflower and serve.
>
> https://genet.geappliances.com/Recip..._key=dijonpork
>
> INGREDIENTS:
> 4 cups lukewarm water
>
> 4 tablespoons kosher salt
>
> 1 or 2 pork tenderloins, about 2 pounds total
>
> 2 tablespoons Dijon mustard
>
> 1 tablespoon fresh thyme leaves (from 4 springs of thyme)
>
> 2 cloves garlic, minced
>
> 1 teaspoon black pepper
>
> Zest of one lemon
>
> Olive oil
>
>
>
> Sauce
>
> 1 teaspoon thyme
>
> 1/3 cup dry white wine
>
> 1 tablespoon lemon juice
>
> 2 teaspoons Dijon mustard
>
> 1 teaspoon salt
>
> ½ teaspoon pepper
>
> 2 tablespoons cold butter
>
>
>
> METHOD:
> Combine the water and salt in a large container. Whisk until the salt is
> completely dissolved. Submerge the tenderloin in the brine and cover
> with plastic wrap or a lid. Refrigerate for at least 8 hours or overnight..
>
> Heat the oven to 400 degrees F and line a rimmed baking sheet with
> parchment paper. Remove the tenderloin from the brine and pat dry with
> paper towels. In a small bowl, make a paste out of the Dijon, lemon
> zest, garlic, thyme, 2 teaspoons olive oil and pepper. Rub the paste
> evenly over the pork. Let the tenderloin sit for about 15 minutes.
>
> Add remaining olive oil to a large skillet over medium-high heat. When
> hot, add the tenderloin and brown on all sides, about 3 to 5 minutes per
> side. Transfer the tenderloin to the baking sheet and roast 15-20
> minutes until its juices run clear or a meat thermometer inserted into
> the thickest point reads 140 degrees F. Remove the pork from the oven,
> cover it loosely with foil, and let it rest for 10 minutes.
>
> While the pork is resting, make the pan sauce. Wipe out any overly
> browned bits from the pan. Add the wine and scrape with a wooden spoon.
> Add Dijon and lemon juice. Stir well. Add thyme, salt and pepper. Allow
> the mixture to reduce by half. Add cold butter at the end to enrich the
> sauce. Strain before serving.
>
> Cut the rested pork into slices and serve with the pan sauce.

pork tenderloin is the only cut of pork that i don't cook to well done. i like it medium rare. there is still a very very small chance of the pork having trichinosis.

On Sunday, April 28, 2019 at 8:14:48 PM UTC-5, Ed Pawlowski wrote:
>
> I planned to make roasted cauliflower and pork tenderloin but had no
> idea in mind on how I would do it. Coincidentally, I got an email from
> GE appliances with some recipes for exactly that. Both were very good.
>
> I did not make the pan sauce as I grilled the tenderloins but it was
> still delicious.
>
> https://genet.geappliances.com/Recip...tedcauliflower
>
>
> INGREDIENTS:
> 1 medium cauliflower, cut into florets
>
> 6 tablespoons olive oil, divided
>
> Kosher salt
>
> Freshly ground pepper
>
> 1 cup fresh flat-leaf parsley leaves
>
> 1 small shallot, chopped
>
> 1 teaspoon garlic, chopped
>
> 2 tablespoons fresh lemon juice
>
> METHOD:
> Preheat oven to 425°. Drizzle 3 tablespoons of olive oil over the
> cauliflower florets. Season with salt and pepper. Roast on a baking
> sheet until golden brown, about 25 minutes.
>
> While the cauliflower is roasting, pulse parsley, shallot, garlic, lemon
> juice and remaining olive oil in a mini-food processor until very finely
> chopped; season with salt and pepper. Drizzle the dressing over the
> cauliflower and serve.
>
The lemon parsley dressing sounds really, really good.

On 4/28/2019 8:14 PM, Ed Pawlowski wrote:
> I planned to make roasted cauliflower and pork tenderloin but had no
> idea in mind on how I would do it.Â* Coincidentally, I got an email
> from GE appliances with some recipes for exactly that.Â* Both were very
> good.
>
> I did not make the pan sauce as I grilled the tenderloins but it was
> still delicious.
>
> https://genet.geappliances.com/Recip...tedcauliflower
>
>
> INGREDIENTS:
> 1 medium cauliflower, cut into florets
>
> 6 tablespoons olive oil, divided
>
> Kosher salt
>
> Freshly ground pepper
>
> 1 cup fresh flat-leaf parsley leaves
>
> 1 small shallot, chopped
>
> 1 teaspoon garlic, chopped
>
> 2 tablespoons fresh lemon juice
>
> METHOD:
> Preheat oven to 425°. Drizzle 3 tablespoons of olive oil over the
> cauliflower florets. Season with salt and pepper. Roast on a baking
> sheet until golden brown, about 25 minutes.
>
> While the cauliflower is roasting, pulse parsley, shallot, garlic,
> lemon juice and remaining olive oil in a mini-food processor until
> very finely chopped; season with salt and pepper. Drizzle the dressing
> over the cauliflower and serve.
>
> https://genet.geappliances.com/Recip..._key=dijonpork
>
>
> INGREDIENTS:
> 4 cups lukewarm water
>
> 4 tablespoons kosher salt
>
> 1 or 2 pork tenderloins, about 2 pounds total
>
> 2 tablespoons Dijon mustard
>
> 1 tablespoon fresh thyme leaves (from 4 springs of thyme)
>
> 2 cloves garlic, minced
>
> 1 teaspoon black pepper
>
> Zest of one lemon
>
> Olive oil
>
>
>
> Sauce
>
> 1 teaspoon thyme
>
> 1/3 cup dry white wine
>
> 1 tablespoon lemon juice
>
> 2 teaspoons Dijon mustard
>
> 1 teaspoon salt
>
> ½ teaspoon pepper
>
> 2 tablespoons cold butter
>
>
>
> METHOD:
> Combine the water and salt in a large container. Whisk until the salt
> is completely dissolved. Submerge the tenderloin in the brine and
> cover with plastic wrap or a lid. Refrigerate for at least 8 hours or
> overnight.
>
> Heat the oven to 400 degrees F and line a rimmed baking sheet with
> parchment paper. Remove the tenderloin from the brine and pat dry with
> paper towels. In a small bowl, make a paste out of the Dijon, lemon
> zest, garlic, thyme, 2 teaspoons olive oil and pepper. Rub the paste
> evenly over the pork. Let the tenderloin sit for about 15 minutes.
>
> Add remaining olive oil to a large skillet over medium-high heat. When
> hot, add the tenderloin and brown on all sides, about 3 to 5 minutes
> per side. Transfer the tenderloin to the baking sheet and roast 15-20
> minutes until its juices run clear or a meat thermometer inserted into
> the thickest point reads 140 degrees F. Remove the pork from the oven,
> cover it loosely with foil, and let it rest for 10 minutes.
>
> While the pork is resting, make the pan sauce. Wipe out any overly
> browned bits from the pan. Add the wine and scrape with a wooden
> spoon. Add Dijon and lemon juice. Stir well. Add thyme, salt and
> pepper. Allow the mixture to reduce by half. Add cold butter at the
> end to enrich the sauce. Strain before serving.
>
> Cut the rested pork into slices and serve with the pan sauce.
Â*I had pork for dinner too , but it was loin steak ... Pounded with my
meat hammer , dredged in flour w/S&P and browned in olive oil then added
left over flour and browned that a bit . Added a can of shrooms with
liquid , some Marsala wine and most of a can of chicken broth then
simmered until meat was done and gravy thickened . Served with hash
brown taters and some green beans . I like that cauliflower recipe , may
try it . I seldom eat cauliflower , most cook it to mush . I like it
best when it's just tender-crisp , soaked in butter with a little S&P .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On Sun, 28 Apr 2019 21:14:45 -0400, Ed Pawlowski wrote:

> https://genet.geappliances.com/Recip..._key=dijonpork

The cauliflower I posted wasn't that burnt and everybody here
"hated" it. People here just don't know how to cook or whwet tastes
good.

How dark was yours?

-sw

On 4/28/2019 9:59 PM, wrote:
> On Sunday, April 28, 2019 at 8:14:48 PM UTC-5, Ed Pawlowski wrote:
>>
>> I planned to make roasted cauliflower and pork tenderloin but had no
>> idea in mind on how I would do it. Coincidentally, I got an email from
>> GE appliances with some recipes for exactly that. Both were very good.
>>
>> I did not make the pan sauce as I grilled the tenderloins but it was
>> still delicious.
>>
>> https://genet.geappliances.com/Recip...tedcauliflower
>>
>>
>> INGREDIENTS:
>> 1 medium cauliflower, cut into florets
>>
>> 6 tablespoons olive oil, divided
>>
>> Kosher salt
>>
>> Freshly ground pepper
>>
>> 1 cup fresh flat-leaf parsley leaves
>>
>> 1 small shallot, chopped
>>
>> 1 teaspoon garlic, chopped
>>
>> 2 tablespoons fresh lemon juice
>>
>> METHOD:
>> Preheat oven to 425°. Drizzle 3 tablespoons of olive oil over the
>> cauliflower florets. Season with salt and pepper. Roast on a baking
>> sheet until golden brown, about 25 minutes.
>>
>> While the cauliflower is roasting, pulse parsley, shallot, garlic, lemon
>> juice and remaining olive oil in a mini-food processor until very finely
>> chopped; season with salt and pepper. Drizzle the dressing over the
>> cauliflower and serve.
>>
> The lemon parsley dressing sounds really, really good.
>
It was a nice match for the cauliflower but would be good on greens too,
I did not think of it until after it was cleaned up and gone, added to
sour cream may be good too.

On 4/28/2019 10:51 PM, Sqwertz wrote:
> On Sun, 28 Apr 2019 21:14:45 -0400, Ed Pawlowski wrote:
>
>> https://genet.geappliances.com/Recip..._key=dijonpork
>
> The cauliflower I posted wasn't that burnt and everybody here
> "hated" it. People here just don't know how to cook or whwet tastes
> good.
>
> How dark was yours?
>
> -sw


About half were just as you see in the recipe photo, the other half just
slightly less. If you don't get a bit of toasted color, you may as well
boil it to mush. I'll be making it again.

On 4/28/2019 9:14 PM, Ed Pawlowski wrote:
> I planned to make roasted cauliflower and pork tenderloin but had no
> idea in mind on how I would do it.Â* Coincidentally, I got an email from
> GE appliances with some recipes for exactly that.Â* Both were very good.
>
> I did not make the pan sauce as I grilled the tenderloins but it was
> still delicious.
>
(snippage)>
> https://genet.geappliances.com/Recip..._key=dijonpork
>
>
> INGREDIENTS:
> 4 cups lukewarm water
>
> 4 tablespoons kosher salt
>
> 1 or 2 pork tenderloins, about 2 pounds total
>
> 2 tablespoons Dijon mustard
>
> 1 tablespoon fresh thyme leaves (from 4 springs of thyme)
>
> 2 cloves garlic, minced
>
> 1 teaspoon black pepper
>
> Zest of one lemon
>
> Olive oil
>

I nearly always make pork tenderloin using Dijon mustard and the prep is
simple. Brush the pork tenderloin with Dijon or other spicy brown
mustard, roll it in breadcrumbs seasoned with S&P, garlic and a little
dried sage. Loosely wrap it in foil and put it in the oven. IIRC 325F
for 20 minutes. No sauce involved.

I love cauliflower but it can be tricky if you cut it into florets when
roasting. Easily burned. I prefer a whole baked head of cauliflower.
Like the pork tenderloin, it too involves breadcrumbs seasoned with S&P,
garlic and thyme. Moisten with some melted butter and pat this mixture
all over the top of the caulifower. Roast it.

Jill

On 4/28/2019 10:51 PM, Sqwertz wrote:
> On Sun, 28 Apr 2019 21:14:45 -0400, Ed Pawlowski wrote:
>
>> https://genet.geappliances.com/Recip..._key=dijonpork
>
> The cauliflower I posted wasn't that burnt and everybody here
> "hated" it. People here just don't know how to cook or whwet tastes
> good.
>
> How dark was yours?
>
> -sw
>
I don't actually remember the food photo you're talking about but
sometimes burnt is just burnt. Sometimes it's just bad lighting. This
is one reason I don't waste a lot of time taking pics of the food I've
cooked. Someone will always have a problem with it even though the food
itself was delicious!

Jill

On 2019-04-29 12:41 p.m., jmcquown wrote:
> On 4/28/2019 9:14 PM, Ed Pawlowski wrote:
>> I planned to make roasted cauliflower and pork tenderloin but had no
>> idea in mind on how I would do it.Â* Coincidentally, I got an email
>> from GE appliances with some recipes for exactly that.Â* Both were very
>> good.
>>
>> I did not make the pan sauce as I grilled the tenderloins but it was
>> still delicious.
>>
> (snippage)>
>> https://genet.geappliances.com/Recip..._key=dijonpork
>>
>>
>> INGREDIENTS:
>> 4 cups lukewarm water
>>
>> 4 tablespoons kosher salt
>>
>> 1 or 2 pork tenderloins, about 2 pounds total
>>
>> 2 tablespoons Dijon mustard
>>
>> 1 tablespoon fresh thyme leaves (from 4 springs of thyme)
>>
>> 2 cloves garlic, minced
>>
>> 1 teaspoon black pepper
>>
>> Zest of one lemon
>>
>> Olive oil
>>
>
> I nearly always make pork tenderloin using Dijon mustard and the prep is
> simple.Â* Brush the pork tenderloin with Dijon or other spicy brown
> mustard, roll it in breadcrumbs seasoned with S&P, garlic and a little
> dried sage.Â* Loosely wrap it in foil and put it in the oven.Â* IIRC 325F
> for 20 minutes.Â* No sauce involved.
>

That's pretty much how I do mine except that I don't wrap it and I roast
at 400F.

> I love cauliflower but it can be tricky if you cut it into florets when
> roasting.Â* Easily burned.Â* I prefer a whole baked head of cauliflower.
> Like the pork tenderloin, it too involves breadcrumbs seasoned with S&P,
> garlic and thyme.Â* Moisten with some melted butter and pat this mixture
> all over the top of the caulifower.Â* Roast it.
>

Charred greens of various types seem to be fashionable these days in
restaurants. I can't think of much that is more unappetising!

On Monday, April 29, 2019 at 2:51:18 PM UTC-4, graham wrote:
> On 2019-04-29 12:41 p.m., jmcquown wrote:
> > On 4/28/2019 9:14 PM, Ed Pawlowski wrote:
> >> I planned to make roasted cauliflower and pork tenderloin but had no
> >> idea in mind on how I would do it.Â* Coincidentally, I got an email
> >> from GE appliances with some recipes for exactly that.Â* Both were very
> >> good.
> >>
> >> I did not make the pan sauce as I grilled the tenderloins but it was
> >> still delicious.
> >>
> > (snippage)>
> >> https://genet.geappliances.com/Recip..._key=dijonpork
> >>
> >>
> >> INGREDIENTS:
> >> 4 cups lukewarm water
> >>
> >> 4 tablespoons kosher salt
> >>
> >> 1 or 2 pork tenderloins, about 2 pounds total
> >>
> >> 2 tablespoons Dijon mustard
> >>
> >> 1 tablespoon fresh thyme leaves (from 4 springs of thyme)
> >>
> >> 2 cloves garlic, minced
> >>
> >> 1 teaspoon black pepper
> >>
> >> Zest of one lemon
> >>
> >> Olive oil
> >>
> >
> > I nearly always make pork tenderloin using Dijon mustard and the prep is
> > simple.Â* Brush the pork tenderloin with Dijon or other spicy brown
> > mustard, roll it in breadcrumbs seasoned with S&P, garlic and a little
> > dried sage.Â* Loosely wrap it in foil and put it in the oven.Â* IIRC 325F
> > for 20 minutes.Â* No sauce involved.
> >
>
> That's pretty much how I do mine except that I don't wrap it and I roast
> at 400F.
>
> > I love cauliflower but it can be tricky if you cut it into florets when
> > roasting.Â* Easily burned.Â* I prefer a whole baked head of cauliflower.
> > Like the pork tenderloin, it too involves breadcrumbs seasoned with S&P,
> > garlic and thyme.Â* Moisten with some melted butter and pat this mixture
> > all over the top of the caulifower.Â* Roast it.
> >
>
> Charred greens of various types seem to be fashionable these days in
> restaurants. I can't think of much that is more unappetising!

De gustibus.

I like a little char on all kinds of vegetables, including (on occasion)
romaine lettuce.

For me, neither asparagus nor cauliflower is very interesting without
at least a little browning.

Cindy Hamilton

On Mon, 29 Apr 2019 14:44:04 -0400, jmcquown wrote:

> On 4/28/2019 10:51 PM, Sqwertz wrote:
>> On Sun, 28 Apr 2019 21:14:45 -0400, Ed Pawlowski wrote:
>>
>>> https://genet.geappliances.com/Recip..._key=dijonpork
>>
>> The cauliflower I posted wasn't that burnt and everybody here
>> "hated" it. People here just don't know how to cook or whwet tastes
>> good.
>>
>> How dark was yours?
>>
>> -sw
>>
> I don't actually remember the food photo you're talking about but
> sometimes burnt is just burnt. Sometimes it's just bad lighting. This
> is one reason I don't waste a lot of time taking pics of the food I've
> cooked. Someone will always have a problem with it even though the food
> itself was delicious!

https://i.postimg.cc/y639yzzN/Raosted-Cauliflower.jpg

Anybody whos ever eaten properly roasted cauliflower knows this is
almost perfect.

-sw

On Monday, April 29, 2019 at 8:51:16 PM UTC-5, Sqwertz wrote:
>
> https://i.postimg.cc/y639yzzN/Raosted-Cauliflower.jpg
>
> Anybody whos ever eaten properly roasted cauliflower knows this is
> almost perfect.
>
> -sw
>
Looks dang good to me and is that a few pats of butter melting on top?

On Mon, 29 Apr 2019 19:02:56 -0700 (PDT), "
> wrote:

>On Monday, April 29, 2019 at 8:51:16 PM UTC-5, Sqwertz wrote:
>>
>> https://i.postimg.cc/y639yzzN/Raosted-Cauliflower.jpg
>>
>> Anybody whos ever eaten properly roasted cauliflower knows this is
>> almost perfect.
>>
>> -sw
>>
>Looks dang good to me and is that a few pats of butter melting on top?

Lol, I think so...

On Mon, 29 Apr 2019 19:02:56 -0700 (PDT),
wrote:

> On Monday, April 29, 2019 at 8:51:16 PM UTC-5, Sqwertz wrote:
>>
>> https://i.postimg.cc/y639yzzN/Raosted-Cauliflower.jpg
>>
>> Anybody whos ever eaten properly roasted cauliflower knows this is
>> almost perfect.
>>
>> -sw
>>
> Looks dang good to me and is that a few pats of butter melting on top?

I think I cheated that night and used a margarine-like spread. I
ate a whole head of cauliflower that night so I conserved on the
butter with some 55% vegetable oil spread (as opposed to 81% milkfat
butter).

Cauliflower needs to caramelize, but not burn.

-sw

Sqwertz wrote:
>
> On Mon, 29 Apr 2019 19:02:56 -0700 (PDT),
> wrote:
>
> > On Monday, April 29, 2019 at 8:51:16 PM UTC-5, Sqwertz wrote:
> >>
> >> https://i.postimg.cc/y639yzzN/Raosted-Cauliflower.jpg
> >>
> >> Anybody whos ever eaten properly roasted cauliflower knows this is
> >> almost perfect.
> >>
> >> -sw
> >>
> > Looks dang good to me and is that a few pats of butter melting on top?
>
> I think I cheated that night and used a margarine-like spread. I
> ate a whole head of cauliflower that night so I conserved on the
> butter with some 55% vegetable oil spread (as opposed to 81% milkfat
> butter).
>
> Cauliflower needs to caramelize, but not burn.

Was that all oven cooked? Looks very good which surprises me.
I've only had cauliflower raw in a salad or steamed. Both
versions were a fail. I'm now temped to try it one more time,
cooked a different way.

Just like brussel sprouts. First time I ever ate them was when I
was on the Scarsdale Diet and one dinner called for them. So darn
delicious but only because I was STARVING. heheh Tried them a
few times since (when not on a diet) and they strike me as only
bitter survival food. Not fit for a real meal. lol

They (brussel sprouts), especially when still frozen, do work
very well as ammo for a Wham-o Slingshot.
http://www.hostpic.org/images/1808211659270102.jpg

On 4/30/2019 9:16 AM, Gary wrote:
> Sqwertz wrote:
>>
>> On Mon, 29 Apr 2019 19:02:56 -0700 (PDT),
>> wrote:
>>
>>> On Monday, April 29, 2019 at 8:51:16 PM UTC-5, Sqwertz wrote:
>>>>
>>>> https://i.postimg.cc/y639yzzN/Raosted-Cauliflower.jpg
>>>>
>>>> Anybody whos ever eaten properly roasted cauliflower knows this is
>>>> almost perfect.
>>>>
>>>> -sw
>>>>
>>> Looks dang good to me and is that a few pats of butter melting on top?
>>
>> I think I cheated that night and used a margarine-like spread. I
>> ate a whole head of cauliflower that night so I conserved on the
>> butter with some 55% vegetable oil spread (as opposed to 81% milkfat
>> butter).
>>
>> Cauliflower needs to caramelize, but not burn.
>
> Was that all oven cooked? Looks very good which surprises me.
> I've only had cauliflower raw in a salad or steamed. Both
> versions were a fail. I'm now temped to try it one more time,
> cooked a different way.
>
Give roasted a try. I could tolerate cauliflower in a mixed veggie dish
but they are bland. Roasted is much different.

Same with sweet potatoes and butternut squash. Great roasted, tasteless
mush boiled.

In article >, says...
>
> Sqwertz wrote:
> >
> > On Mon, 29 Apr 2019 19:02:56 -0700 (PDT),
> > wrote:
> >
> > > On Monday, April 29, 2019 at 8:51:16 PM UTC-5, Sqwertz wrote:
> > >>
> > >> https://i.postimg.cc/y639yzzN/Raosted-Cauliflower.jpg
> > >>
> > >> Anybody whos ever eaten properly roasted cauliflower knows this is
> > >> almost perfect.
> > >>
> > >> -sw
> > >>
> > > Looks dang good to me and is that a few pats of butter melting on top?
> >
> > I think I cheated that night and used a margarine-like spread. I
> > ate a whole head of cauliflower that night so I conserved on the
> > butter with some 55% vegetable oil spread (as opposed to 81% milkfat
> > butter).
> >
> > Cauliflower needs to caramelize, but not burn.
>
> Was that all oven cooked? Looks very good which surprises me.
> I've only had cauliflower raw in a salad or steamed. Both
> versions were a fail. I'm now temped to try it one more time,
> cooked a different way.

You've never had the pleasure of cauliflower cheese? Shock Horror!

https://www.bbc.com/food/recipes/cau...r_cheese_55471

Nice with grilled bacon.

Janet UK

On 2019-04-30 9:55 a.m., Ed Pawlowski wrote:
> On 4/30/2019 9:16 AM, Gary wrote:
>> Sqwertz wrote:
>>>
>>> On Mon, 29 Apr 2019 19:02:56 -0700 (PDT),
>>> wrote:
>>>
>>>> On Monday, April 29, 2019 at 8:51:16 PM UTC-5, Sqwertz wrote:
>>>>>
>>>>> https://i.postimg.cc/y639yzzN/Raosted-Cauliflower.jpg
>>>>>
>>>>> Anybody whos ever eaten properly roasted cauliflower knows this is
>>>>> almost perfect.
>>>>>
>>>>> -sw
>>>>>
>>>> Looks dang good to me and is that a few pats of butter melting on top?
>>>
>>> I think I cheated that night and used a margarine-like spread.Â* I
>>> ate a whole head of cauliflower that night so I conserved on the
>>> butter with some 55% vegetable oil spread (as opposed to 81% milkfat
>>> butter).
>>>
>>> Cauliflower needs to caramelize, but not burn.
>>
>> Was that all oven cooked? Looks very good which surprises me.
>> I've only had cauliflower raw in a salad or steamed. Both
>> versions were a fail.Â* I'm now temped to try it one more time,
>> cooked a different way.
>>
> Give roasted a try.Â* I could tolerate cauliflower in a mixed veggie dish
> but they are bland.Â* Roasted is much different.
>
> Same with sweet potatoes and butternut squash.Â* Great roasted, tasteless
> mush boiled.


We sometimes grill in on the BBQ. Mix up some yogurt and curry powder
and marinate slices of cauliflower in it for a while, then grill in on
both sides. Char marks are good, but not too much. It is delicious.

On Tuesday, April 30, 2019 at 9:17:15 AM UTC-4, Gary wrote:
> Sqwertz wrote:
> >
> > On Mon, 29 Apr 2019 19:02:56 -0700 (PDT),
> > wrote:
> >
> > > On Monday, April 29, 2019 at 8:51:16 PM UTC-5, Sqwertz wrote:
> > >>
> > >> https://i.postimg.cc/y639yzzN/Raosted-Cauliflower.jpg
> > >>
> > >> Anybody whos ever eaten properly roasted cauliflower knows this is
> > >> almost perfect.
> > >>
> > >> -sw
> > >>
> > > Looks dang good to me and is that a few pats of butter melting on top?
> >
> > I think I cheated that night and used a margarine-like spread. I
> > ate a whole head of cauliflower that night so I conserved on the
> > butter with some 55% vegetable oil spread (as opposed to 81% milkfat
> > butter).
> >
> > Cauliflower needs to caramelize, but not burn.
>
> Was that all oven cooked? Looks very good which surprises me.
> I've only had cauliflower raw in a salad or steamed. Both
> versions were a fail. I'm now temped to try it one more time,
> cooked a different way.

It's never got big flavor; always a trifle bland which is why dry heat
makes the most of what it's got.

> Just like brussel sprouts. First time I ever ate them was when I
> was on the Scarsdale Diet and one dinner called for them. So darn
> delicious but only because I was STARVING. heheh Tried them a
> few times since (when not on a diet) and they strike me as only
> bitter survival food. Not fit for a real meal. lol

Quite a bit depends on the age of the sprouts, how they were handled,
and what your taste buds make of bitter flavors.

Cindy Hamilton

On Tuesday, April 30, 2019 at 10:04:16 AM UTC-4, Janet wrote:
> In article >, says...
> >
> > Sqwertz wrote:
> > >
> > > On Mon, 29 Apr 2019 19:02:56 -0700 (PDT),
> > > wrote:
> > >
> > > > On Monday, April 29, 2019 at 8:51:16 PM UTC-5, Sqwertz wrote:
> > > >>
> > > >> https://i.postimg.cc/y639yzzN/Raosted-Cauliflower.jpg
> > > >>
> > > >> Anybody whos ever eaten properly roasted cauliflower knows this is
> > > >> almost perfect.
> > > >>
> > > >> -sw
> > > >>
> > > > Looks dang good to me and is that a few pats of butter melting on top?
> > >
> > > I think I cheated that night and used a margarine-like spread. I
> > > ate a whole head of cauliflower that night so I conserved on the
> > > butter with some 55% vegetable oil spread (as opposed to 81% milkfat
> > > butter).
> > >
> > > Cauliflower needs to caramelize, but not burn.
> >
> > Was that all oven cooked? Looks very good which surprises me.
> > I've only had cauliflower raw in a salad or steamed. Both
> > versions were a fail. I'm now temped to try it one more time,
> > cooked a different way.
>
> You've never had the pleasure of cauliflower cheese? Shock Horror!
>
> https://www.bbc.com/food/recipes/cau...r_cheese_55471
>
> Nice with grilled bacon.

Seems to me it's all about the cheese, and you could use any bland food
to stand in for the cauliflower.

Cindy Hamilton

On 4/30/2019 9:55 AM, Ed Pawlowski wrote:
> On 4/30/2019 9:16 AM, Gary wrote:
>> Sqwertz wrote:
>>>
>>> On Mon, 29 Apr 2019 19:02:56 -0700 (PDT),
>>> wrote:
>>>
>>>> On Monday, April 29, 2019 at 8:51:16 PM UTC-5, Sqwertz wrote:
>>>>>
>>>>> https://i.postimg.cc/y639yzzN/Raosted-Cauliflower.jpg
>>>>>
>>>>> Anybody whos ever eaten properly roasted cauliflower knows this is
>>>>> almost perfect.
>>>>>
>>>>> -sw
>>>>>
>>>> Looks dang good to me and is that a few pats of butter melting on top?
>>>
>>> I think I cheated that night and used a margarine-like spread.Â* I
>>> ate a whole head of cauliflower that night so I conserved on the
>>> butter with some 55% vegetable oil spread (as opposed to 81% milkfat
>>> butter).
>>>
>>> Cauliflower needs to caramelize, but not burn.
>>
>> Was that all oven cooked? Looks very good which surprises me.
>> I've only had cauliflower raw in a salad or steamed. Both
>> versions were a fail.Â* I'm now temped to try it one more time,
>> cooked a different way.
>>
> Give roasted a try.Â* I could tolerate cauliflower in a mixed veggie dish
> but they are bland.Â* Roasted is much different.
>
So is stir fried cauliflower. I do par boil it/blanch it because even
though I don't want cooked to mush I also don't care for still crisp
vegetables. Might as well eat them raw, and I don't want to do that.

Roasted cauliflower is great.

> Same with sweet potatoes and butternut squash.Â* Great roasted, tasteless
> mush boiled.

I bake sweet potatoes and treat them just like baked russets. I've
never boiled a sweet potato in my life. I've never boiled butternut
squash, either. Split and roasted, brushed with oil and seasonings... yum!

Jill

On Tuesday, April 30, 2019 at 9:04:16 AM UTC-5, Janet wrote:
>
> In article >, says...
> >
> > Was that all oven cooked? Looks very good which surprises me.
> > I've only had cauliflower raw in a salad or steamed. Both
> > versions were a fail. I'm now temped to try it one more time,
> > cooked a different way.
>
> You've never had the pleasure of cauliflower cheese? Shock Horror!
>
> https://www.bbc.com/food/recipes/cau...r_cheese_55471
>
> Nice with grilled bacon.
>
> Janet UK
>
Oh yeah! We've had cauliflower with cheese sauce here for about a thousand
years. :-)) Like Ed said, it's a bland vegetable and needs some sort
of dressing up and a cheese sauce or roasting does the job nicely.

On 4/30/2019 10:38 AM, Cindy Hamilton wrote:
> On Tuesday, April 30, 2019 at 10:04:16 AM UTC-4, Janet wrote:
>> In article >, says...
>>>
>>> Sqwertz wrote:
>>>>
>>>> On Mon, 29 Apr 2019 19:02:56 -0700 (PDT),
>>>> wrote:
>>>>
>>>>> On Monday, April 29, 2019 at 8:51:16 PM UTC-5, Sqwertz wrote:
>>>>>>
>>>>>> https://i.postimg.cc/y639yzzN/Raosted-Cauliflower.jpg
>>>>>>
>>>>>> Anybody whos ever eaten properly roasted cauliflower knows this is
>>>>>> almost perfect.
>>>>>>
>>>>>> -sw
>>>>>>
>>>>> Looks dang good to me and is that a few pats of butter melting on top?
>>>>
>>>> I think I cheated that night and used a margarine-like spread. I
>>>> ate a whole head of cauliflower that night so I conserved on the
>>>> butter with some 55% vegetable oil spread (as opposed to 81% milkfat
>>>> butter).
>>>>
>>>> Cauliflower needs to caramelize, but not burn.
>>>
>>> Was that all oven cooked? Looks very good which surprises me.
>>> I've only had cauliflower raw in a salad or steamed. Both
>>> versions were a fail. I'm now temped to try it one more time,
>>> cooked a different way.
>>
>> You've never had the pleasure of cauliflower cheese? Shock Horror!
>>
>> https://www.bbc.com/food/recipes/cau...r_cheese_55471
>>
>> Nice with grilled bacon.
>
> Seems to me it's all about the cheese, and you could use any bland food
> to stand in for the cauliflower.
>
> Cindy Hamilton
>
Cauliflower is actually very bland without help. That's why
"cauliflower rice" has become such a thing.

Jill

On Tuesday, April 30, 2019 at 11:49:48 AM UTC-5, jmcquown wrote:
>
> Cauliflower is actually very bland without help. That's why
> "cauliflower rice" has become such a thing.
>
> Jill
>
I saw a recipe video online last week making egg cups with riced cauliflower
instead of shredded hash browns. It didn't look bad at all.

"jmcquown" wrote in message ...

On 4/30/2019 10:38 AM, Cindy Hamilton wrote:
> On Tuesday, April 30, 2019 at 10:04:16 AM UTC-4, Janet wrote:
>> In article >, says...
>>>
>>> Sqwertz wrote:
>>>>
>>>> On Mon, 29 Apr 2019 19:02:56 -0700 (PDT),
>>>> wrote:
>>>>
>>>>> On Monday, April 29, 2019 at 8:51:16 PM UTC-5, Sqwertz wrote:
>>>>>>
>>>>>> https://i.postimg.cc/y639yzzN/Raosted-Cauliflower.jpg
>>>>>>
>>>>>> Anybody whos ever eaten properly roasted cauliflower knows this is
>>>>>> almost perfect.
>>>>>>
>>>>>> -sw
>>>>>>
>>>>> Looks dang good to me and is that a few pats of butter melting on top?
>>>>
>>>> I think I cheated that night and used a margarine-like spread. I
>>>> ate a whole head of cauliflower that night so I conserved on the
>>>> butter with some 55% vegetable oil spread (as opposed to 81% milkfat
>>>> butter).
>>>>
>>>> Cauliflower needs to caramelize, but not burn.
>>>
>>> Was that all oven cooked? Looks very good which surprises me.
>>> I've only had cauliflower raw in a salad or steamed. Both
>>> versions were a fail. I'm now temped to try it one more time,
>>> cooked a different way.
>>
>> You've never had the pleasure of cauliflower cheese? Shock Horror!
>>
>> https://www.bbc.com/food/recipes/cau...r_cheese_55471
>>
>> Nice with grilled bacon.
>
> Seems to me it's all about the cheese, and you could use any bland food
> to stand in for the cauliflower.
>
> Cindy Hamilton
>
Cauliflower is actually very bland without help. That's why
"cauliflower rice" has become such a thing.

Jill

===

I make that. D. likes it.

On 4/30/2019 1:24 PM, wrote:
> On Tuesday, April 30, 2019 at 11:49:48 AM UTC-5, jmcquown wrote:
>>
>> Cauliflower is actually very bland without help. That's why
>> "cauliflower rice" has become such a thing.
>>
>> Jill
>>
> I saw a recipe video online last week making egg cups with riced cauliflower
> instead of shredded hash browns. It didn't look bad at all.
>
I won't say riced cauliflower is bad, just that it has no appeal to me.
I don't pretend riced cauliflower is a rice substitute. Or a potato
substitute. Or any other starchy vegetable. I like cauliflower, always
have. Without a little something, it's still very bland.

Jill

On 2019-04-30 12:49 p.m., jmcquown wrote:
> On 4/30/2019 10:38 AM, Cindy Hamilton wrote:

>> Seems to me it's all about the cheese, and you could use any bland food
>> to stand in for the cauliflower.
>>
>> Cindy Hamilton
>>
> Cauliflower is actually very bland without help.Â* That's why
> "cauliflower rice" has become such a thing.

I am not so sure about that. I used to feel that way until the one and
only time I ever had it as a side dish in a restaurant. It was delicious
on its own. If I have not had cauliflower for a while I find it very
tasty, but I have to wait a month or two before I can enjoy it that much
again.

In article >,
says...
>
> On Tuesday, April 30, 2019 at 9:04:16 AM UTC-5, Janet wrote:
> >
> > In article >, says...
> > >
> > > Was that all oven cooked? Looks very good which surprises me.
> > > I've only had cauliflower raw in a salad or steamed. Both
> > > versions were a fail. I'm now temped to try it one more time,
> > > cooked a different way.
> >
> > You've never had the pleasure of cauliflower cheese? Shock Horror!
> >
> > https://www.bbc.com/food/recipes/cau...r_cheese_55471
> >
> > Nice with grilled bacon.
> >
> > Janet UK
> >
> Oh yeah! We've had cauliflower with cheese sauce here for about a thousand
> years. :-))

I was responding to (and requoted) Gary's post

" I've only had cauliflower raw in a salad or steamed. Both versions
were a fail. I'm now temped to try it one more time, cooked a different
way."

Feel free to make a new suggestion.

Janet UK

On Wed, 1 May 2019 16:32:37 +0100, Janet > wrote:

>In article >,
says...
>>
>> On Tuesday, April 30, 2019 at 9:04:16 AM UTC-5, Janet wrote:
>> >
>> > In article >, says...
>> > >
>> > > Was that all oven cooked? Looks very good which surprises me.
>> > > I've only had cauliflower raw in a salad or steamed. Both
>> > > versions were a fail. I'm now temped to try it one more time,
>> > > cooked a different way.
>> >
>> > You've never had the pleasure of cauliflower cheese? Shock Horror!
>> >
>> > https://www.bbc.com/food/recipes/cau...r_cheese_55471
>> >
>> > Nice with grilled bacon.
>> >
>> > Janet UK
>> >
>> Oh yeah! We've had cauliflower with cheese sauce here for about a thousand
>> years. :-))
>
> I was responding to (and requoted) Gary's post
>
>" I've only had cauliflower raw in a salad or steamed. Both versions
>were a fail. I'm now temped to try it one more time, cooked a different
>way."
>
> Feel free to make a new suggestion.
>
> Janet UK

Pickled cauliflower is excellent:
https://search.aol.com/aol/image;_yl...t=loki-keyword