This was my first time making mashed cauliflower...it's awesome! I love how it tastes. Based on some of the reviews on Food Network's site that the dish was too watery, I made and adjustment and eliminated the milk. It's actually still a little thinner than I'd like it, so draining the broth might be a good idea for next time. I did refrigerate this to reheat later, so perhaps it will thicken during the day.
This dish is simply outstanding - flavorful, fast, and inventive. We loved it. Guy Fieri says this serves one, but it is absolutely two servings. Next time I'm trying it with shrimp.
This is a really terrific recipe - you can turn ordinary, not-so-great looking plum or roma tomatoes from the grocery store into a culinary feast. Once you try this method, you'll think of endless possibilities for how to use these succulent, flavorful tomatoes. You can add spice with crushed red pepper or cayenne, toss with herbs, etc. Add them to cooked pasta with grated parmesan and you've got dinner. Top crostini with a schmear of ricotta and a roasted tomato and you've got an appetizer. Add them to an antipasto plate, tuck them into a sandwich, include them in an omelette, or simply serve as a side dish. So good, you'll be licking the juices off your chin!
This was a really fun addition to a buffet of desserts at a summer party. I don't recommend filling them more than 30 minutes in advance, though....they got soggy.
I make a lot of muffins, so I tweaked this recipe a bit. I increased the oil to 1/2 cup and baked at 375 degrees. When they came out of the oven, I used my new cupcake coring tool to remove the centers, and then I piped in strawberry jam. PB & J muffins - awesome!
made these for a New Year's Eve treat. I always cook my bacon on a sheet pan in the oven for 18-21 minutes, so I was suspicious that I could follow this recipe as written and the bacon would be cooked all the way through while wrapped around a piece of shellfish in only 14 minutes. So I used my usual technique of cooking the bacon but only for 12 minutes. It was halfway cooked and still pliable. I let it cool until I could handle it and then wrapped it around the shellfish and secured with a toothpick. Roast for ten minutes, turn them over, and then four more minutes. They came out great. And honestly, the bacon could still have even cooked a little more.
I used my hand blender to puree the soup completely before adding the sausage and spinach back in. Also, just because it is what I had on hand, I used sweet Italian sausage (my husband's fave) and it all came out delicious! I froze half for another time. Great way to use up odds and ends of bags of potatoes (if you are a bulk buyer of spuds).
I just made these to take to a pool party tomorrow afternoon and they are out of this world. Sweet, savory, salty, toothy. Awesome. The hardest part about this recipe is tracking down the medjool dates.
Recent Comments (312)
Robin_Horrigan
January 10th, 2012
This was my first time making mashed cauliflower...it's awesome! I love how it tastes. Based on some of the reviews on Food Network's site that the dish was too watery, I made and adjustment and eliminated the milk. It's actually still a little thinner than I'd like it, so draining the broth might be a good idea for next time. I did refrigerate this to reheat later, so perhaps it will thicken during the day.
View...Robin_Horrigan
January 2nd, 2012
This dish is simply outstanding - flavorful, fast, and inventive. We loved it. Guy Fieri says this serves one, but it is absolutely two servings. Next time I'm trying it with shrimp.
View...Robin_Horrigan
January 2nd, 2012
This is a really terrific recipe - you can turn ordinary, not-so-great looking plum or roma tomatoes from the grocery store into a culinary feast. Once you try this method, you'll think of endless possibilities for how to use these succulent, flavorful tomatoes. You can add spice with crushed red pepper or cayenne, toss with herbs, etc. Add them to cooked pasta with grated parmesan and you've got dinner. Top crostini with a schmear of ricotta and a roasted tomato and you've got an appetizer. Add them to an antipasto plate, tuck them into a sandwich, include them in an omelette, or simply serve as a side dish. So good, you'll be licking the juices off your chin!
View...Robin_Horrigan
January 1st, 2012
This was a really fun addition to a buffet of desserts at a summer party. I don't recommend filling them more than 30 minutes in advance, though....they got soggy.
View...Robin_Horrigan
January 1st, 2012
I didn't love the onion in the tomato mixture.
View...Robin_Horrigan
January 1st, 2012
I make a lot of muffins, so I tweaked this recipe a bit. I increased the oil to 1/2 cup and baked at 375 degrees. When they came out of the oven, I used my new cupcake coring tool to remove the centers, and then I piped in strawberry jam. PB & J muffins - awesome!
View...Robin_Horrigan
January 1st, 2012
made these for a New Year's Eve treat. I always cook my bacon on a sheet pan in the oven for 18-21 minutes, so I was suspicious that I could follow this recipe as written and the bacon would be cooked all the way through while wrapped around a piece of shellfish in only 14 minutes. So I used my usual technique of cooking the bacon but only for 12 minutes. It was halfway cooked and still pliable. I let it cool until I could handle it and then wrapped it around the shellfish and secured with a toothpick. Roast for ten minutes, turn them over, and then four more minutes. They came out great. And honestly, the bacon could still have even cooked a little more.
View...Robin_Horrigan
December 17th, 2011
I used my hand blender to puree the soup completely before adding the sausage and spinach back in. Also, just because it is what I had on hand, I used sweet Italian sausage (my husband's fave) and it all came out delicious! I froze half for another time. Great way to use up odds and ends of bags of potatoes (if you are a bulk buyer of spuds).
View...Robin_Horrigan
August 9th, 2011
Easy, fast, and fresh. Perfect summer salad!
View...Robin_Horrigan
July 21st, 2011
I just made these to take to a pool party tomorrow afternoon and they are out of this world. Sweet, savory, salty, toothy. Awesome. The hardest part about this recipe is tracking down the medjool dates.
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