Author Topic: Ah Caulifower, I remember you well  (Read 1586 times)

morgan

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Ah Caulifower, I remember you well
« on: November 11, 2017, 09:10:34 PM »
 I made Caulifower hash browns the other day and they were so yum  - I then renenbered  how truly versatile this vegetable is. 

Considering this was my most hated vegetable when I was growing up.  I think my mother only served it boiled so that could explain a lot.  When I was older I tried cauli in cheese sauce - always a favourite - I think this changed my mind. 

When I started F2S I did cauli mash instead of potatoes and I enjoyed that:  I think I prefer it now to potato.  Then came cauli rice, which is really heaps better than stodgy white rice.  Cauli is also great in casseroles as a replacement for potato, but my hash browns(or substitute potato pancakes or fritters)  - yummo.  I hadn't made them in ages and forgot how great they were.

Now that it's almost summer here in Australia and the weather really is warming up - I've realised how easy it is to make coleslaw compared to the ones you buy already made.  I cannot believe the carb count!!!!   Do they add a spoonful of sugar prior to packaging?? either that or they use a really carb load mayo/dressing.




mouseissue

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Re: Ah Caulifower, I remember you well
« Reply #1 on: November 12, 2017, 02:04:16 PM »
Hi, Morgan! :)

Cauliflower is one of the most versatile veggies we enjoy on FTS.
But don't forget turnips. They make great potato substitutes, especially when sliced and baked with a sharp cheddar cheese sauce for Turnip Au Gratin.

Most packaged foods have added sugar (of some kind).
In the case of coleslaw, prepared coleslaw with dressing is one the worst in veggies.
The coleslaw itself without dressing can be a bit high if they add a lot of carrot to it.
And 1 cup of cabbage alone, has about 3g net carbs.

But if you make homemade dressing for your coleslaw and watch portion sizes,
coleslaw is a great side-dish in the FTS lifestyle.

Tony
What you do today is what matters!




morgan

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Re: Ah Caulifower, I remember you well
« Reply #2 on: November 12, 2017, 06:43:44 PM »
I count everything that goes in the coleslaw  and add 2 tablespoons of my favourite  mayo - usually making only 2 servings.  Using them only as side dishes to some protein.
It makes a change from cooked vegies or the usual salad fixings.



morgan

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Re: Ah Caulifower, I remember you well
« Reply #3 on: February 23, 2018, 01:02:20 AM »
Has anyone ever tried cooking/eating cauliflower leaves? 
I  hadn't ever thought about it until now.



mouseissue

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Re: Ah Caulifower, I remember you well
« Reply #4 on: February 23, 2018, 01:13:50 PM »
Hi, Morgan! :)

I've never tried them as the cauliflower I buy has few leaves.
I understand they are very good roasted.

I could not find a carb count for them.
But I imagine they are VERY low (as most greens).

Tony

What you do today is what matters!




morgan

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Re: Ah Caulifower, I remember you well
« Reply #5 on: February 24, 2018, 02:32:27 AM »
I just googled and apparently it has one of the highest rates of  for vegetables.  They suggest sautéing in butter and add some sesame seeds.  Sounds good.  May try it next time.  Couldn't find carb count but may equate it to cabbage.  Usually get our caulis with leaves. 😊



mouseissue

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Re: Ah Caulifower, I remember you well
« Reply #6 on: February 24, 2018, 01:15:29 PM »
I just googled and apparently it has one of the highest rates of  for vegetables.  They suggest sautéing in butter and add some sesame seeds.  Sounds good.  May try it next time.  Couldn't find carb count but may equate it to cabbage.  Usually get our caulis with leaves. 😊

Hi, Morgan! :)

I could not find carb counts for the leaves either.
However, they do seem to be high in protein (which is good) plus some vitamins.

If you eat them, pay attention to how YOUR body responds.
This is what I do when I want to try something new like this.

Tony
What you do today is what matters!




morgan

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Re: Ah Caulifower, I remember you well
« Reply #7 on: February 25, 2018, 05:06:51 AM »
The missing word for some reason was calcium......one of the highest rates of calcium for vegetables



morgan

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Re: Ah Caulifower, I remember you well
« Reply #8 on: November 05, 2018, 05:46:31 AM »
In case your interested....cauliflower leaves.
I shredded them and through them in a stirfry curry, which also had shredded cabbage...couldn't tell the difference.  Have also taken to cutting cauli into slices (what they call steaks) and frying in butter....or coating in almond meal first then frying.  Yummo.



mouseissue

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Re: Ah Caulifower, I remember you well
« Reply #9 on: November 06, 2018, 04:15:35 PM »
Cauliflower leaves are VERY tasty!
They're great for making stuffed "cabbage" leaves.

Most of the time, my grocer (or their supplier) trims off the greens before sale.
But I keep my eye out in case some "slip by".  ;)

Tony
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BellaNoela

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Re: Ah Caulifower, I remember you well
« Reply #10 on: February 19, 2019, 02:59:51 PM »
Hi Morgan I'm new and wondering where all the 2019 posts are ?  I like your idea about cauliflower hash browns and plan to try them.  I love cauliflower .  I have read the Fat to Skinny book and have a coupe questions maybe you can help me with  Can I use cream in my coffee ? and what about cream cheese on my Gg bran crisps  is that allowed ?  Any suggestions from you will be welcomed  Thanks !  BellaNoela

mouseissue

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Re: Ah Caulifower, I remember you well
« Reply #11 on: February 21, 2019, 06:10:54 PM »
Hi, BellaNoela!  :)

As I'm here answering another question you posted, I'll answer here for Morgan.

The forum has become very quiet. However, Doug keeps it active so that folks like you can refer to the our many FTS (Fat to Skinny) recipes and other support. I try to check in at least every few days to help folks like you.

Cream (especially heavy whipping) is very low carb. I've even found it with zero net carbs. Cream cheese is also very low carb and permissible. However, ALWAYS check nutrition labels on foods for carb counts. They are NOT all the same across all brands and will even sometimes change for a given brand.

If you have any other questions, please let us know! :) :) :)

Tony
What you do today is what matters!




BellaNoela

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Re: Ah Caulifower, I remember you well
« Reply #12 on: February 26, 2019, 12:04:52 AM »
Tony Thank you so much for your response to my questions.  I thought for a bit that I may be on my own with no forum support but then you came to my rescue  :-*  I tried E mailing Doug and his two responses came back with no script.  I'm no computer wiz and so I'm not sure why there was no script, perhaps it has something to do with spam, but again I'm rather computer illiterate .  Anyway I'm really happy to have heard from you so thank you again. 

mouseissue

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Re: Ah Caulifower, I remember you well
« Reply #13 on: February 26, 2019, 05:10:08 PM »
Tony Thank you so much for your response to my questions.  I thought for a bit that I may be on my own with no forum support but then you came to my rescue  :-*  I tried E mailing Doug and his two responses came back with no script.  I'm no computer wiz and so I'm not sure why there was no script, perhaps it has something to do with spam, but again I'm rather computer illiterate .  Anyway I'm really happy to have heard from you so thank you again.

Of, course!... You're more than welcome! :)

Don't know about your email problem. You could try sending him a message thru the forum.

Just look near the top of the page for "My Messages",
hover your mouse over it and select "Send a Message",
type in "Doug Varrieur", then compose and send your message.

Sometimes Doug gets quite busy, so be patient for a response. It may take some time.

Take Care! :)
Tony
What you do today is what matters!




monana

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Re: Ah Caulifower, I remember you well
« Reply #14 on: July 14, 2019, 08:11:25 AM »
I made Caulifower hash browns the other day and they were so yum  - I then renenbered  how truly versatile this vegetable is. 

Considering this was my most hated vegetable when I was growing up.  I think my mother only served it boiled so that could explain a lot.  When I was older I tried cauli in cheese sauce - always a favourite - I think this changed my mind. 

When I started F2S I did cauli mash instead of potatoes and I enjoyed that:  I think I prefer it now to potato.  Then came cauli rice, which is really heaps better than stodgy white rice.  Cauli is also great in casseroles as a replacement for potato, but my hash browns(or substitute potato pancakes or fritters)  - yummo.  I hadn't made them in ages and forgot how great they were.

Now that it's almost summer here in Australia and the weather really is warming up - I've realised how easy it is to make coleslaw compared to the ones you buy already made.  I cannot believe the carb count!!!!   Do they add a spoonful of sugar prior to packaging?? either that or they use a really carb load mayo/dressing.

I totally agree with you, cauliflower is a versatile veggie. I also love cauliflower & veggie rice. I don't know how you make it but I make it with a lot a spices and it tastes delicious. Here is my recipe:

Ingredients:
1 cup white rice
2 1/2 cups water
1 onion
1 tomato
1 potato (optional)
1-2 cloves of garlic (optional)
some cauliflower (as per your choice)
Salt & pepper (for seasoning)
Oil (for frying)

Method:
Soak rice in water and leave it aside. Now chop onion, tomato and garlic separately. Dice the potato. Now, take a pot and heat 1-2 spoonful of oil in it. Then saute garlic, then saute onion and when the onion turns brown then put in the chopped tomato into it. Let all these things saute. After that put in the rice soaked in water (along with all the water) into the pot. Then add the potato and cauliflower also into the pot. Then add salt and pepper also into the pot. At this time, it will look like a soup but it is not ready yet. Put a lid on the pot and let it cook on low flame till the rice is completely cooked. When all the water is dried and rice is cooked check if the potatoes have turned soft or not. Take out one piece of a potato and cut it with a knife to check the softness of it. If they are soft, it means that the dish is ready, if it's still hard then add a little bit (very little) of more water and cook on low flame again till the water is all dried up. Then this Cauliflower & veggie rice dish is ready to be served.

I hope you like it  :D