All good ideas. Or just don't eat it. I don't and I don't feel like I'm missing anything.
Have you tried the bread?Morning all,
It seems everywhere I look at LCHF, cauliflower is the most used ingredient... which is great unless you don't like it.
So, I like sometimes to eat things like low carb sausages and mash or simillar. Does anyone have any recommendations as to what I can mash with cauliflower to make it taste..... umm, unlike cauliflower! I'm probably being a wuss and could just get used to it, but I like to enjoy what I'm eating! I guess I could just boil all the flavour out of it..... I even tried cauli rice.... ye that was grim
I feel that if I don't like cauli I'm an LCHF pariah!
Any help is gratefully appreciated!
S
Roasted it is great. You can also slice it into centimetre slices and roast it. Roasting it improves its flavour.If I make cauli mash I mash it with garlic and herb soft cheese.
The way I like cauliflower the best is cut it in to florets then turn it over in spicy melted butter until all coated - then roast until starts to turn golden. Then ten minutes before the end grate some cheese over it. Yum.
The OP may not like cauliflower, but is willing to give it a go anyway. I adore cauliflower (and all brassicas) and I'm eating more than ever, but if the go-to vegetable wasn't cauliflower but beetroot, which I detest, I wouldn't even try to like it.I fully understand the reason for the question. The OP would like to be able to eat cauliflower to give more choice at meal times. Similarly I would love to be able to like the taste of eggs, lamb and pork. I know I don't have to eat them, but if I could life would be easier (and it would have been easier for me even before I developed T2 too)
Same with me. I am gradually increasing the number of foods I like to eat, but eggs are still a no-no. Shame.The OP may not like cauliflower, but is willing to give it a go anyway. I adore cauliflower (and all brassicas) and I'm eating more than ever, but if the go-to vegetable wasn't cauliflower but beetroot, which I detest, I wouldn't even try to like it.
Have you tried reheated mash. It doesn't spike me.
Do you like broccoli?
Have you tried celeriac for mashing? Also ribbons of veg like courgette instead of rice - I often use frozen sliced green beans as a "rice" with curries or casseroles etc. If I use cauli I use fresh and steam it to keep it as dry as possible for mashing.
As rice I grate it and fry it from raw with spring onion and spices it stays pretty firm.
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