I like to make a casserole of cauliflower (prepared like mashed potatoes) and covered with cheddar cheese and breadcrumbs.  It goes over well for potlucks.

The only downside is that it cools at a much faster rate than potatoes.

t4toby -

Thanks for the recipe notion.

*sigh*

I like cauliflower.

BLECH!

It’s great in giardiniera relish—it’s about the only thing that won’t get completely soggy after marinading in all that oil.

mmmmm, giardiniera… I need an Italian Beef Sandwich.

*sigh*

I like cauliflower.

Dude, don’t sweat it.  You should have seen the beating I took here when I wrote that I was planting cilantro.  It was like I was living the primaries all over again!

I agree that cauliflower sucks but I see that marindenver is in the Rumper Room claiming that brussels sprouts can be prepared in such a way as to not be awful.  How could she?  I thought I had found a home here but I take that kind of thing personally and now I am crying.  If that comment is not scrubbed NOW I will no longer blog here and I bet I can find a bunch of other commenters to go on strike with me, shooting dicks off on our way out.

Cil@ntro = body odor in green leafy form.  It tastes like it was germinated in Dafydd Ab Hugh’s ass crack.

mmmmmmm, cilantro.

Ever try cilantro pesto?

I have to say that fresh cauliflower is delightful, but when cooked, it loses all appeal. And cilantro does make me cringe. Cilantro and blue cheese both have the same effect on me; they ruin something else that’s perfectly good by being in it.

@Lawnguylander—Count me in. I make one of my rare front-page appearances, and all the “Kewl Klub” ‘Roasters blow it off and intentionally post reams of giggly, chatty food shit in the RumperRoom, like “In your FACE, Strange. What part of ‘Registered Users Only’ don’t you GET?” 

I don’t need a fuckin’ guide-dog, man. It’s clear as day what’s happening on this blog.

Kevin’s tempura recipe reminds me of a recipe for bluefish told to me by an old fisherman from Portsmouth, New Hampshire:
 
  Take a big pot and put a rock in the bottom. Add two pounds of bluefish, two cups of water, a half a cup of white wine, two cloves of garlic, one can of stewed tomatoes, one cup of chopped celery, one cup of chopped onion, two bay leaves, a pinch of salt and one tablespoon of white pepper.  Heat to a boil and reduce to a simmer for about an hour.  Remove from the heat, throw out the stew and eat the rock.

Kevin’s tempura recipe

Pssst, it’s Strange’s recipe.  I just posted it.

Great recipe, though.  Damn, now I have to go find that Deadbeats single.

Right.  Strange’s recipe.  I should have visited the original Rumper Room comment first.

@rickD—Don’t you dare.

They’re engaging in lima bean lynching in the Rumper Room now. I CANNOT WAIT for the suffering to begin down there. I hope there is overcooking, I hope there is indigestion, and I hope that there is massive flatulence…

I agree that cauliflower sucks but I see that marindenver is in the Rumper Room claiming that brussels sprouts can be prepared in such a way as to not be awful.

So!! You ADMIT to being anti-sproutic!?!  Fine, then, take your pals and go form your OWN sprout and cilantro bashing blog.  For the record cilantro is a goddess of an herb.  Salsa canNOT, NOT I say, be made without it.

I hope there is overcooking, I hope there is indigestion, and I hope that there is massive flatulence…

You do at least have a point on the lima bean issue.

Marindenver, I would have proclaimed us soul sisters when we were both raving about The Wire. Apparently that kinship is over. No Cilantro for me. My salsa is fine without it.

For the record cilantro is a goddess of an herb.

Can I have permission to stalk you? I’ll bring cilantro.

Can a brother get a little sauerkraut love up in heah?

Ciantro? Cilantro is for urban yuppies who think they’re going all ethnic an’ shit with their food. Fucking waste of plant life if ever there was one.

Fucking waste of plant life if ever there was one.

That’s it, let’s go. Sharks/Jets style.

That’s it, let’s go. Sharks/Jets style.

Cool, I always wanted to be in the Puerto Rican gang because the girls were waaaaaay hotter, so I’m gonna be a Shark, like these guys ...

carolflowery, on April 23rd, 2009 at 1:19 pm Said:
i truly wished i could have listed he helped hillary pay her campaign debts off, but alas:( i mean him being the great fundraiser and all

Reply

Oh, cauliflower!

Sorry.

God, and this day started so nicely…

Sigh.

I think cauliflower with cheese sauce baked in the oven is absolutely delightful.  So there.  I also love it raw.  AND I’m growing it in my garden too.  So double there!

No Cilantro for me. My salsa is fine without it.

I’m willing to accept religious differences in persons who respect the beauty of The Wire.

Cauliflower is delicious raw, meh when cooked (unless it’s in Indian food).

Interestingly, broccoli behaves the opposite - blah raw, superb when steamed with a little salt.

YMMV.

I also love it raw.

To quote Mrs. Polly:

Oh, cauliflower!

Sorry.

For the record cilantro is a goddess of an herb.

Marindenver -

You offend on two fronts: first, you anthropomorphize an herb, and secondly you do it in a gender-specific way! Herb-lynching mile-high Harpie!

Oh, good, marindenver. I was terribly depressed to think of losing a perfectly good soulmate. One day when Kevin isn’t around, we can revive the Wire discussion.

I also love it raw.

What a great segue into one of my favorite Firesign Theater pieces:

Scene….A high school pep rally…...

(principal Poop)...We think that is a fair ,and a wise guy..er…rule, to be guided by..

(student in audience)...What is reality?

(Poop)...and were not afraid of it ..are we??....

(student)....Eat it!!...

(poop).....You bet!

(student)....Eat it raw…

(poop).....raw…raw…raw….thats the spirits we have here

(poop)....So c’mon kids

(Student) ...f*ck you

(Poop)..line up ...sign up ..and renlist today!!...

Thank you ....and F*ck you too!!...

donnah - we can’t let small things like herb-worship get in the way of soulmatitude.

Brad - apparently you are anti-cilantric and no doubt anti-sproutic as well.  Well, don’t blame me if first they come for the cilantro and nobody says anything . . .

cilantro rocks like a rocking thing rocks.  Cauliflower is okay, but Broccoli is much better.

Avocado does not deserve to exist.  It is nothing more than Green Death

I have no quarrel with cilantro, but I won’t be intimidated into silence in regard to the obvious and sinister behind-the-scenes canoodling between America’s neo-herb think-tanks and what I can only politely describe as the Corianderist Entity.

Flame suit on. I own my words.

Marindenver -

Commie Martyr Student: “Hey, you guys holdin’?”

Cilantro is good in moderation, but is easily abused.

Just like Opium.

I prefer fresh mexican oregano in my salsa.

It is nothing more than Green Death

Legions of guacamole eaters could have your head for a statement like that.

Place cauliflower in an appropriately sized bowl, drizzle olive oil over it, add a bit of salt, a whiff of black pepper or cayenne (if you like), toss until coated evenly, place in oven heated to 425 for about 20 minutes, or until it starts to brown slightly, serve hot.

Oh, and cilantro is teh RoXx0rz

addendum: put cauliflower on a cookie sheet before placing in oven

cilantro is good in moderation

My last comment is in moderation. Am I cilantro, or bostonboomer?

OK…so I guess I can just go ahead and take it as read that this whole blog is rotten with wild-eyed, “one-herb” Corianderists.

Fine. We’re a big tent, and the whole “cilantro-right-or-wrong” thing is really just a petty distraction from our overall focus on mindlessly supporting President Obama.

Whether cilantro eventually resides within the 1948 or 1967 outlines of condiment consciousness is a purely philosophical debate, and I think we can all agree to disagree.

Except, of course, for the fucking peanut-butter/gingerarians, who are frankly lower than farm animals, and deserve not one penny of US sesame seed subsidy hand-outs.

pssst, I heard Obama loves cilantro.

As a devotee of the ginger rhizome, I am distressed, Strange, that this sudden censoriousness should display itself in you.

Now that bottle of Stone’s Original Ginger Currant Wine will just have to stay in the freezer, along with my best hopes.

Man you veggie haters are the debil!  I made fresh home made salsa once, with home grown tomatoes, onions, green peppers and cilantro.  It tasted like total and utter shit, it tasted like old cardboard smells.  I am convinced it was the type of cilantro I used (cause it didn’t look like the normal cilantro).  I will probably try again this year using my fresh veggies and store bought fresh cilantro and see if it works.  Having said that being a former vegetarian (I gave up that practice when I moved to NC, USA on account that starving was not an option), I love all veggies EXCEPT squash, zucchini (its like cooking cucumbers slime is the result), egg plant (aubergene), Okra (weeds), and hot peppers.  Other than that I love ‘em, and will quite happily eat most of them raw while out “grazing” in the garden.  I am actually contemplating growing some zucchini this year to grow into “marrows” so that I can make marrow rum. 

Mrs. Polly—I have been called a rake, a roue and a boulevardier of questionable intent and resources. However, even I have scruples.

And now I have completely forgotten where I was going with this.

Damn, damn, damned to the Seventh Bardo damned. Sometimes you hurt my brain, you brilliant, literary succubus, you.

Alas, I swoon, I die.

Oh and BTW, when I was young (21) and newly married, I subscribed to some cooking magazine that was issued monthly and came with a “FREE BINDER” in order to keep all of your issues pristine and one of the recipes was a broccili and cauliflower tower, which I actually made once, which was totally pointless seeing as it was just me and my then husband eating dinner and noone but my then husband saw the genius of arranging broccili and cauliflower in a tower.  I am now older and wiser, and throw ingredients together in such wild abandon that it is a miracle that I have not poisoned someone.

brilliant, literary succubus

I plead two thirds guilty!

Litlebrit, you and I are on the same wavelength, with the exception of eggplant, which to my taste, when grilled or smoked, is altogether luscious.

I am also a lover of eggplant as I confessed in my former veggie porn piece.  Fresh picked eggplant grilled whole until it is soft and smoky also makes superior baba ghanoush (if I have spelled that right).  LittleBrit - I think I’ll pass on the zucchini rum, if that’s all right (gah!)

a strictly decorative rearrangement of dirt, water and sunlight.

I will never look at cauliflower the same way again.

It is the “mercy fuck” of side-dishes—you only eat it because you feel so sorry for it.

Make that: I will never look at cauliflower without guffawing like a loon again.

But you do know you’re not supposed to eat it unadorned, don’tcha? That’s like sinking your teeth into a big plate of tofu right out of the packet.

@HTP—Thank you. I can die now, at last fulfilled.

@Mrs. Polly—Just, ummm, wondering—which two would that be?

Egg plant, squash and zucchini are the Sarah Palin’s of veggies. Disgusting, full of squishy, yucky insides that only get worse when exposed to heat and about as flavorful as a sack of dirt.

You can smoke them, broil them, grill them, boil them, roast, toast or make chop suey with them, and they still suck.

S, I thought you would!

HumboldtBlue, I assume the only reason okra isn’t on your list is because you’ve never had it. Never put anything in your mouth that looks like it has a bad head cold, that’s my motto.

HTP,  words to live by. They should be embroidered on a little satin pillow.

cauliflower is good,

I steam it in microwave and douse it in red wine vinegar and some salt for a quick dose of veggies.

This is better:

cook 2-3 heads (cut into florets) in boiling salted water for @4-6 minutes, drain and let cool.  You want it crisp tender not soft.

Then, make the following dressing:

1 cup chile oil*
1/4 cup red wine vinegar
4-8 cloves minced garlic
1T salt—or to taste

toss that shite in the dressing and let sit overnight.

If you like the heat, top it off with some ground red chile flakes and serve.

*you can use prepared chile oil from an asian market or you can make it yourself.

Heat 2 cups peanut oil or olive oil to @260 degrees, pour it over @ 1/2-1 cup of crushed red chiles—the long asian kind.
let steep for a few days.
You can use this stuff anytime you want to whack a stir fry with some extra heat.
The chile oil recipe is from Fuschia Dunlop’s Szachuan/HUnan cookbooks.
The cauliflower recipe is from an old “Light and Easy” magazine recipe compilation from the early 90s.

Hunger Tallest Palin

HumboldtBlue, I assume the only reason okra isn’t on your list is because you’ve never had it. Never put anything in your mouth that looks like it has a bad head cold, that’s my motto.

Okra is either the world’s slimiest vegetable, or the world’s ropiest mucus.

The modern day slug evolved from primitive boiled okra.