How to rescue Cauliflower: cut one in half, rub it with olive oil and go to town with some salt. place it in a 425 oven until the tops are mainly brown with some charred bits. Let cool enough to not burn you. Eat.

Same method you use for brussels sprouts, which TDARCOSFact, is derived from the same species that pretty much every fart-vegetable is, they were just selectively bred for different traits. So anything you like on one works for all. I wilted/burned some kale the other day over a burner and it was pretty great! One of the few ways to make it edible.

Cauliflower is the bullshit albino version of broccoli.

...my girlfriend loves it though! She would probably like this. I will share with her.

There seem to be some ways to fix it by rebuilding the index. Let me know if you want to tackle it sometime.

The search is very, very broken. I wish there was some way to have hit save before we upgraded.

That's a great idea. Then each time you want one you can sear-- nevermind.

Thanks man! It was a real success all around. And so healthy!

I should note, I post these things here mainly to have a record of them, so I can go back and refer to them. JC has essentially become my own personal recipe book. But that picture was so awesome, I'm okay victory-lapping on this.

Oh, well, if you ever come across one you really enjoy then keep me in mind...that cauliflower soup looks really good by the way.

I do not. My couscous cooking history has been entirely of the "buy a box of Near East and follow the directions" variety.

Do you have any couscous recipes you would be willing to share? I made it once and added some olive oil and sea salt and it came out really nice but it is outside my wheelhouse for cooking and was wondering what you could do with it. Any help would be much appreciated.

As with all great recipes, this one was stolen from the internet and then modified slightly.

INGREDIENTS
============
EVOO as needed
1 head cauliflower, chopped into florets or small pieces
1 white onion, diced
1 stalk celery, chopped
1 carrot, peeled and chopped
1 russet potato, peeled and diced
2-3 cloves garlic, roughly chopped
1/4 cup hatch green chiles (optional)
5 cups low sodium chicken broth
SPICES:
- 2 tsp turmeric
- 1 tsp ground ginger (optional)
- 1 tsp paprika (optional)
Tabasco (optional)
Red wine vinegar
Salt/pepper
[i][url="https://www.amazon.com/KitchenAid-KHB1231CU-Blender-2-Speed-Contour/dp/B005GFXKPQ"]A BOAT MOTOR[/url][/i]

DIRECTIONS
- Mix cauliflower in bowl with salt, pepper, and enough EVOO to coat. Bake on baking sheet at 400 for 20 min or until browned around the edges
- In large pot, heat 2 tbsp EVOO. Add onion, celery and carrot, season with S/P, saute 2-3 minutes. Add garlic, saute 4-5 more minutes until vegetables have softened.
- Add green chiles (if using) and SPICES, stir in to incorporate for 30 seconds.
- Add broth and potatoes, stir to incorporate, bring to simmer, simmer covered 10 minutes.
- Add roasted cauliflower, simmer for 10 more minutes until potatoes are tender.
- [i]BOAT MOTOR THAT SHIT[/i]
- Add salt, pepper, shakes of Tabasco, and red wine vinegar to taste.

[img]http://pinback.net/images/caulisoup.jpg[/img]