Do you have any good (especially new) recipes for preparing cauliflower?

I’m no cook but I’ve been seeing a lot of menu items using creamed cauliflower as a low cal replacement for potatoes. It’s pretty good but sometimes a bit bitter. I think it would probably be good with half potato and half cauliflower.

Not new but cauliflower au gratin goes down well even with those who don’t like cauliflower.

Curried cauliflower coconut soup

I’m mashing it up with potatoes, milk and butter lately. So much better than mashed potatoes from a bag!

I’m anxious to try this one:
Spicy Roasted Cauliflower with Sriracha and Sesame

One of my favorites is a Silver Palate recipe. You could make it vegetarian. I used to cut back on the cream and substitute some milk. It is very rich and holiday-ready.

I loathe cauliflower except in this Hot Giardiniera recipe. Classic on Italian beef sandwiches and kick-ass as a pizza topping.

Ingredients:

* green beans, about ¾ lb. total, cut into ¾ – 1 inch pieces
* 10 to 12 celery stalks, cut on the diagonal into 1-inch pieces
* 2 Tbs. kosher salt
* 6 ice cubes
* 3 cups white wine vinegar (6 percent acidity), plus more if needed
* 5 or 6 hot chiles, sliced
* 4 red bell peppers, about 1½ lb. total, halved and seeded
* 3 or 4 carrots, peeled
* 6 fresh oregano sprigs
* 18 garlic cloves
* 6 bay leaves
* 1 Tbs. peppercorns
* 1 small head cauliflower, cut into small florets
* 6 Tbs. extra-virgin olive oil

Method:

1. In a large nonreactive bowl, combine the zucchini and celery. Add 1 Tbs. of the salt and the ice cubes. Cover and refrigerate for 2 to 3 hours. Drain, rinse and then drain well. Set the zucchini and celery aside.

2. Have ready 6 hot, sterilized one-pint jars and their lids.

3. In a large nonreactive saucepan, combine the 3 cups vinegar and the remaining 1 Tbs. salt. Add 3 cups water, set over medium-high heat and bring to a boil, stirring to dissolve the salt.

4. Meanwhile, cut each bell pepper half into 4 rectangles. Cut the carrots into sticks about ¼ inch thick and at least ½ inch shorter than the height of the jars. Slice the chiles in to rounds about ¼ inch thick.

5. In each jar, place 1 oregano sprig, 3 garlic cloves, 1 bay leaf and ½ tsp. peppercorns. Divide the zucchini, celery, bell peppers, carrots, chiles, and cauliflower among the jars, filling them to within 1 inch of the rims.

6. Ladle the hot brine into the jars, leaving ½ inch of headspace and adding more vinegar if needed. Remove any air bubbles and adjust the headspace, if necessary. Add 1 Tbs. olive oil to each jar. Wipe the rims clean and seal tightly with the lids.

7. Process the jars in a boiling-water bath for 10 minutes. Let the jars stand undisturbed for 24 hours and then set them aside for 2 weeks for the flavors to develop. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 week. Makes 6 one-pint jars.

If anyone is having trouble with the link I posted, the recipe is on epicurious.

@David_Achilles: Epicurious is such a great site. I use it all the time to search for great recipes.

@David_Achilles I got a dead page when I tried to open your link, so I looked it up. Hopefully This Link works for that recipe, which sounds mighty yummy.

Great recipes everyone!

From The Galloping Gourmet of eons ago: Cheese Cauliflower: break apart one whole cauliflower. Put in pan with half stick of butter and stir occasionally; a little golden brown won’t hurt. After 20 minutes add all the salt and canned parmesan you like.