Thai Coconut Tri-Color Cauliflower

September 4, 2018

I went to my friend Mat’s birthday party on Labor Day. He and his wife Maggie threw a backyard BBQ at their new home, and I brought a side dish that people really loved. I got lots of compliments. One guy said, “You made the cauliflower? I just have to shake your hand!”

Here’s how to make… Thai Coconut Tri-Color Cauliflower!

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Trying New Things Week: Spices and Worldly Goods

August 6, 2018

How good does this cauliflower steak look?

Spoiler alert: it tastes good too! The spice mix I used on it is new-to-me, and it’s the kick-off to a whole week of experiments. Read the rest of this entry »


It Looks Like a Quinoa Salad… But It’s NOT!

September 20, 2016

If it looks like a grain-based salad, and it tastes like a grain-based salad, it’s gotta be a grain-based salad, right?

riced-cauliflower-salad-plate

WRONG! There’s not a single grain on that plate. I made this salad with… Read the rest of this entry »


This Cauliflower-Crust Pizza is LOW-CARB. And HEALTHY. And AMAZING.

February 3, 2016

I’m a normal dude with a pulse, so of course I love pizza. But being on a super-low-carb food program means that pizza isn’t really an option right now. Unless… I make the crust out of cauliflower!

grated-cauliflower-box-grater

Yes, folks, it can be done! You can use cauliflower to replace Read the rest of this entry »


Purple Cauliflower Mash

March 27, 2014

Yesterday’s post may have been about orange cauliflower, but that’s not the only unusual cauliflower variety out there. Check out my… purple cauliflower (!), and what I did with it!

purple-cauliflower

What a beauty!

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The Most Exciting Thing To Ever Come Out of My Oven

March 26, 2014

I know that headline is a big, bold statement, but I can back it up with photographic proof. So keep reading!

I couldn’t wait to write this post, because my excitement about this topic has been continually increasing and it’s now near the boiling point. The excitement began at the store, when I saw this and immediately brought it home:

Orange-Caulifower

An orange caulifower! 

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Orange Cauliflower

March 9, 2011

I recently blogged about discovering vegetables in unexpected colors after finding purple and yellow carrots at Whole Foods.  Well, now I get to post another blog about oddly-colored vegetables, because guess what I found the most recent time I went to Whole Foods?

ORANGE CAULIFLOWER!

Here’s a piece of it close-up:

It was just sittin’ there, in the produce section, near the broccoli and the zucchini, minding its own business.  I saw it, and had to buy it.  It cost $3 exactly – a little more than a head of standard white cauliflower, but not outrageous by any means.

I bought an entire head of it (which was the only way you could buy it), and was so intrigued when I got home, that I chopped it up immediately into florets, and in my excitement, forgot to take a picture of the entire head.  That’s two days in a row I’ve forgotten to document things for the blog (after my recent crockpot catastrophe) – what’s going on, David?  Keep that camera handy!

I had the perfect storage container for my orange cauliflower florets – a matching orange FridgeSmart Tupperware (which I’ve blogged about before here):

I’ve been munching on the orange cauliflower over the past few days – a handful here and there, all of it raw, and like the rainbow carrots, I can’t tell the difference, taste-wise, between this cauliflower and its common white cousin.

I just finished off the last of the orange cauliflower, piling it up on a plate as part of my lunch – which you can see in that first picture.  The sauce on the side is actually salad dressing:

This Bolthouse Farms Honey Mustard dressing is yogurt based, and 1 serving, which is 2 tablespoons (just about what I put on the plate), is 45 calories and 1.5 grams of fat.  Fantastic!  Honey mustard is one of my favorite dressings and dips, and I’m particularly fond of this brand.

So curious what bizarrely-colored vegetables I might stumble upon next!  Blue radishes?  Pink arugula?  I’ll keep my eyes peeled and my mind (and stomach) open.  And, as always, I’ll share whatever I find with you.

Keep it up, David!