Author Topic: Ah Caulifower, I remember you well  (Read 394 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
What you do today is what matters!