Cavolo strascicato is my favourite side dish is a traditional Tuscan recipe (cauliflower sautéed in a pan with olive oil garlic, anchovies, chilli pepper, olives, capers, oregano and a small hint of tomato -better if fresh cherry tomatoes - )
I like to roast it in the over till it is golden brown. Then I can use it for keto mac n' cheese, cauliflower soup, or just eat it off the pan until I don't have enough left ro use in the dis I'm making... you know... just like eggplant.
As a European I don’t really get how people don’t like zucchini, eggplant and cauliflower. I mean what do u eat instead of these basic veggies?😂 I’m a huge fan of this channel and enjoyed every single video. Brava Eva 🎉
American here. Green beans ,yellow squash okra, brussel sprouts, cabbage, English peas. I know these are not technically veggies but I eat a lot of beans, pinto, navy, black beans, kidney, Lima and butter beans. Also not really veggies but I like white and sweet potatoes and corn. Of course I love broccoli and cauliflower. And I also love zucchini. I don't really like egg plant but I can eat it. oh and I forgot spinach and all types of lettuce. And lots of types of peppers, lentils onions and carrots. I do hate celery. I like most veggies. I hope you eat more than just zucchini, eggplant, and cauliflower. Want to know what fruits I like??? 😅
I‘m German and have lived in the UK and Ireland, and all three countries have a tradition of not knowing how to cook veggies well (except with lots of cheese and/or bacon). I didn’t like most of those veggies until merciful friends from Southern Europe, Asia and the Middle East taught me how to cook. Food culture, quality of ingredients and cooking skill in the US is even worse on average.
How much time and dedication she must have spend in her early age to master and memorize all these incredible different recipes! She is a wizard in the kitchen!
Love your videos but I can’t find the recipe. I can see the ingredients but don’t always recognise them and some of the pastas I have never heard of. Where can I find the recipe in a traditional recipe format. I am glad to see you are still going strong. Keep up the good work.
My Sicilian grandmother would use cauliflower in her fritto misto. Boiled the head for about 4 minutes, drain cut up the into flourettes, dip in egg water mixture, the a breadcrumb, flour, and spice mixture..the fry until crispy...yum!
My family made cauliflower oreganata with just egg and breadcrumbs. I'll try adding flour next time. What spices do you use? By the way, my mother told me the dish is not from Italy, but it was invented by Italians in the US. Maybe it came from Sicily and Napolitans never saw it until they were in the US.
Harper: Let's see if Eva can prove me wrong about cauliflower. Everyone: Harper's wrong because we're watching a Pasta Grammar video. 😂 Cauliflower is WONDERFUL when roasted, grilled, or smoked! The dry cooking methods brings out their sweetness. Buon apetito!
What I love about this channel is how Eva and Harper describe the taste of the food. Many times their description is what motivates me into making the dish. I also love the fact that most of the dishes only use 4-5 ingredients.
That's Italian/mediterranean cuisine: about 4-5 ingredients. Maybe is the luck of having good ingredients from the land. Actually there are many different varieties in Italy, depending on the area it can also be purple among other colors. Cauliflower has been around since Roman times. The Italian type is the ancestral form from which the others were derived.
Yes, it is the amazing part of few cousins in the World, Italy and Japan comes to mind. Excellence through simplicity is the hardest skill: to remove the unnecessary until the substantial emerges makes the dish so much more vital and recognizable. It is easy to make anything taste good by adding enough spices, but to find the perfect combination of three ingredients - so that you are able to distinguish all of them but still appreciate the synergies - is really an art form!
@@bobon123 Well, I am Italian and nothing has been removed. This is how the recipes came about, because the Mediterranean is both richness and simplicity. These recipes belong to tradition, from poor people who lived in a land blessed with an abundance of good products, where so many poor people worked for centuries with the aim of getting the best with little, with the contribution of European, Mediterranean and Middle Eastern cultures. Unfortunately, spices are necessary to preserve and improve food, in all those countries where it is more difficult to get something from the land. I feel so lucky that I am ashamed that not everyone in the world can receive so much. And also angry that there is so much waste in the US, without there even being quality.
@@giovannimoriggi5833 I'm Italian too, but I strongly disagree with this idea of immutable recipes. It is indeed a very common belief in Italy, but it is just factually wrong. It is *of course* wrong when looking at historical times: Italian cuisine before new world food (tomatoes of course, but even polenta is done with maize... and then there are potatoes, ball peppers,..), was _quite_ different, and if you go to Medieval or Roman times the recipes we have are vastly different and *much* richer in ingredients (vinegar and garum for example were present in basically any Imperial Roman recipe, together with several spices). However, the same is true for recent time, my life time for example. Let's take carbonara, and that's look at the recipes we have from the 60s to today. Most Italians, more so Romans (I am from Rome myself), would tell you that the _only_ traditional recipe of Carbonara, never changed since Adam and Eve, is the four ingredients sauce Yolk (sometime with a bit of egg white), Pecorino, Guanciale, Black pepper. However there are no one that wrote down this recipe before the internet (1994). From the 60s to 1990 there are plenty of written recipes of carbonara, both published and in private cookbooks. None has those 4 ingredients. 90% have cream. Many have garlic. Gualtiero Marchesi (the most relevant Italian chef of all times) in 1989 (very recently!) wrote about the "traditional" Carbonara, and it has _peas,_ garlic, cream. Italian cuisine is not an attempt of preserving ancient tradition: it is a continuous attempt to remove the unessential to extract the essence of the dish. The four ingredient carbonara sauce is not better because it is ancient, it is better because it _evolved_ to be the best possible carbonara sauce. Garlic or cream are not _bad_ in carbonara, they are just unnecessary - they dilute the taste without producing new synergies with the other ingredients. The process was a process of trying new ingredients, but mostly to remove the unnecessary.
I am with you Harper. I hate cauliflower. It distressed me even more when restaurants offer "cauliflower steak" for upwards of $20. But because Eva is so talented I will force myself to try one of these recipes as cauliflower is quite good for health. Thanks so much guys for always teaching us new and delicious things to make.
I enjoy it by its self. You Americans that eat solely on meat are use to seasoning your food that your tongue palettes is use to heavy flavours from it. Americans lack skills to cook because all they know is to put meat on a pan and turn on the heat and add seasoning.
Who knew I was making the cauliflower dessert all this time. Fun fact when I was pregnant for my oldest daughter I basically ate loaded anchovy pizza for most of my pregnancy and my family called her the anchovy baby 😃. Thanks for the new recipes. Blessings to you both. 😊🇺🇲
I've never seen an old Italian nonni this young before. 🤩 So glad she's in an environment where she's learned the language and not *just* told to stay in the kitchen, so we can learn what else about their goals and personalities at least *some* have probably been hiding all this time. ❤🤩
I love Cauliflower. I make a cauliflower cheese soup that is wonderful. 1 head cauliflower boiled and mashed 4 cups milk 1 roasted red bell pepper, finely chopped 1/3 cup of cooked bacon pieces 1/2 teaspoon celery seed 1 1/2 cups cheeses of your choice salt and pepper to taste. You can just assemble it all in a crock pot, and turn it on very low until it's ready.
My dad was a small-town grocer, and produce was his specialty. Growing up, we had the very best fruits and veggies, and I love cauliflower. Whether it's raw, roasted with a little olive oil and balsamic vinegar, in a pasta, or my all-time fave - stir-fried in a wok with beef, broccoli, onion, bean sprouts, and black-bean sauce. Fabulous.
I make a Velouté de choux fleurs which is very simple to make and delicious. The recipe uses pureed cauliflower with goat cheese, a bit of water,salt and pepper. It is heavenly.
It is the best! Right? I am from former Yugoslavia, and we kids would go nuts for breaded zucchini and cauliflower when grandma made it. None was ever left for adults' lunch.
I live cauliflower and just love steaming it and eating it with a squeeze of lemon juice, salt n pepper. I love watching Eva create amazing recipes. Grazie Eva ☺️
I'm a cauliflower fan but I only steam, boil , or roast it , this is a completely amazing different level, mind blowing in fact , I would definitely cook and eat every dish without hesitation, my favorite dish was the cauliflower and pasta, another thing to remember about these recipes is that it's part of the Mediterranean diet, healthy and longevity plus fantastic tastes , you knocked it out of park again Eva, rome new york
You should try breaded and deep fried cauliflower with bechamel or mornay sauce. It’s delicious! If you don’t like deep fried food, bathe your roasted cauliflower with either of these sauces. You’ll love it.
@@TheCatWitch63 I've noticed a lot of things become tastier when you batter and deep fry them and dip it in cheese. On a more serious note, if you have a potato ricer, boil cauliflower and mash it, add butter, cream, roasted garlic, salt and pepper and you have a fantastic healthier mashed potato substitute.
You guys are quickly becoming my favorite channel. This episode especially made me happy. My wife and I will be trying some of these recipes! Thanks so much and God bless you both.
Eva just knocks my socks off! Have you a video that shares her history of food? I know she went to university to become a teacher, but from where did she acquire such deep and expansive culinary expertise?! I am always blown away! Much aloha~
I LOVE these recipes! My grandmother used to just dip cauliflower in an egg bath, dredge it through flour and fry it in oil. So good! It's great to hear Grammarians comment on Eva's English and her sentence construction. My friends and family in Italy are often intrigued and amused by the way I build sentences in Italian. We all defer to what's familiar in the translation and it can be very endearing and entertaining. 😅❤ Mille grazie per sempre Harper ed Eva! Vi voglio bene! ❤🇮🇹🙏🇺🇸☮
Cauliflower is so delicious and versatile!! I’m so glad Harper now has an appreciation for this delicious vegetable! On a separate note, with Easter coming, it would be wonderful to offer some of your recipes for Easter breads and pies. I’d love to see how yours compares to what my family makes!
Italy has a wonderful variety of fish dishes that are perfect for Lent, in case any of you abstain from meat during this period. There are also many delicious vegetable dishes, in case you don’t like fish too much or want to expand your veggie recipes.
Eva and Harper, I am ASTOUNDED by how much your production value has improved since you began the channel. You have topped everything this episode by using a snowstorm to decorate the trees in your yard as cauliflower. I am amazed and frightened by the sheer power it must have taken to arrange that. In response to your request, when I make cauliflower at home, I like to steam it, then drench it in a cheesy bechamel. When I eat out, I adore Gobi Manchurian from the Indian and Nepali restaurants in my area.
I absolutely love to watch Eva cook!! She is so gentle and loving with her food she cooks!! I love her!!! Hey Harper, has Eva ever made a dish you didn’t like??
Actually, my Calabrian grandmother made two kinds of zeppole for the holidays..sweet ones with honey ( shaped like a donut) and savory ones with a piece of cauliflower and an anchovy! (bigger and long). The kitchen smelled weird but they were interesting! Her cooking wasn’t as refined as Eva’s but it was what she knew. I like to grate cauliflower and dry it in a pan and make something like the Sardinian coccoi Eva made recently. I add an egg or two. You could use it as a pizza base . if you’re counting carbs. Use almond and or lupin flour. These were great recipes!
Definitely love cauliflower, raw and cooked. I usually cut it up, toss w/ olive oil and season w/ S&P, paprika, sometimes garlic and roast it in the oven. My Sicilian grandma and mom most often cut it up into florettes, boiled it till almost cooked, drained it. Got a saute pan hot with butter added the caulflower then poured in beaten eggs (season the eggs too). It turned out something like a frittata but with less egg, usually enough egg to hold it together. We would slip it out of the pan and flip it over to cook the other side. They also did asparagus like this too. I slao like it sauted with onions and tomato. Definitely going to try the pasta recipe cuz I really love anchovies too.
Fun fact: you can roast cauliflower until it is brown and nutty. Up to the point where the browning occurs, there is a fresh grassy note. You can combine them for a more complex flavor profile.
Harper had gotten that same look from eggplant & zucchini until Eva cooked it in a delicious way & he fell head over heels in love with the dishes. Eva works her magic delightfully 😁
From an italian who doesn't like cauliflower (not sure if it's an italian recipe, but my mom makes it): -boil separately some cauliflower and some poatoes -cut in medium size pieces -put in a bowl -add finely chopped garlic, chopped black olives, parsley, vinegar, oil and salt Wait to eat it because it's best served cold, in fact (even if it's not seasonal) it's a wonderful summer dish
I pre alerted my mum yesterday: "Mamma, were going to learn new ways to cook our cauliflower tomorrow!" and now I'm happily forwarding this to her 😋! Just...one suggestion: I cook almost all of my vegetables by steaming them, but especially cauliflowers (all kinds of them) because I find that by boiling them they absorb too much water and the white ones particularly lose their already milder flavour. I was surprised you boiled them, but maybe it was an issue of time saving.
Why would you instantly think a thousand year old recipe that you have never tried would automatically be improved by doing it your way? Recipe comments are so strange.
@@WinstonSmithGPT why would you think I wanted to improve anything? I was merely suggesting that steamed cauliflower might retain more flavour. I'm Italian, I really don't think I can improve any traditional recipe, except I know where there are passages that can be carried out in different ways either to accomodate personal tastes or practices. Mine was in no way a critique of what she did. I was just perplexed and I honestly think the recipes required 'cooked' cauliflowers. Not boiled or steamed. That's up to you. A different matter would be if I said they could be also cooked by pan sauteing them or grilling them, etc. which give an altogether different result.
Steamed vegetables are very good for many reason but if you want do the pasta like Eva has done you absolutely need the cawlliflowers water to boil the pasta.
@@nicoladadda4120 that's a good point. But she (again, clever use of time!) cooked the cauliflower that way for all the recipes. Maybe exactly because of what you said.
@@user-dq7xd9ol9u I answered you but can't visualize my answer now. And it was that I don't know enough about steaming being a recent addition or not in our traditional way of preparing vegetables. But steaming and boiling don't differ so much in the result as to be a pivotal element in a recipe, I would guess.
Similar to cudduruni, in the city of Catania, during the Christmas time, we make the "scacciata",, among the many variations, there is the one with cauliflower, tuma (local cheese), sausage and black olives , then of course everyone does it as they want.
I love cauliflower lightly steamed to “Al denti” then mix it with Al fredo sauce, sprinkle parmigiana on top, bake at 350 degrees for 20-30 minutes. I serve it with extra cheese. Amazing!
Guys!!!!! I totally loved this episode - complimenti!! I really think cauliflower is so underrated in many places. I can’t wait to try these amazing recipes! By chance I had the idea to shallow fry some frozen cauliflower (and kept turning it until it started to brown all over) then added a little water and let the steam do the rest of the cooking. I had it as a side and I’ve cooked it like this many time since as it’s so delicious. It brings out the delicate flavour and it’s easy to do when you don’t have a lot of time. Thanks again for this wonderful episode❤💝❤️
I love this channel, and it's changed the way I cook pasta, etc. It's also culturally valuable, as it gives a flavour of what life is like in Italy. Love from cold, rainy England.
I am 74 brought up by an English war bride mother and my Sicilian father who came with his parents to the USA in the early 1900s. Once the war was over my mother, due to the hardship of World War II in England always bought fresh veggies including cauliflower for us to eat (and the occasional frozen veg). She started the recipe as you did in the first recipe above, cleaned, salted and boiled until tender. Then drained until very dry. Using olive oil she would sauté the cauliflower until dark golden brown. We all loved the dark brown bites of cauliflower. Then line a bowl to drain the cauliflower on paper towels. Serve as a side dish, sprinkled with salt with any main course. Yum! Now that I am on the keto diet that has cured my diabetes I serve this caulifower often!
I make cauliflower with pasta with "sand" (the sand is the bread crumbs). Please Harper & Eva try this dish. I cook the fresh or frozen cauliflower in salted water until soft as it is cooking I toast panko with butter, oil, anchovies & garlic with salt & pepper. when the cauliflower is almost done I put them into the Panko with Parma cheese. then put the pasta into the water where the cauliflower was cooked (save all the water before the pasta is done you need it later) then scoop up the pasta into the cauliflower/panko mix use pasta water to thin it out (you want it soupy) cook a little longer then let it sit for a few then add more Parma cheese, parsley & water if needed. tastes better 2 days later, save extra pasta water if you have leftovers. I like to use Penne but its also good with fettuccine or linguine. my dad's parents came from Sicily too.
In Egypt we boil it and coat it in a beaten egg and parsely with salt and pepper and then deep fry it .. we eat it with Egyptian bread or on its own .. its my first time to know about how well it goes with anchovies I'm definitely gonna give it a try
If you are a veggie, you can try swapping anchovies with capers and / or with olives to have a similar savoury balance. The taste is, of course, different, but the general rule that makes those dishes amazing is respected as well. I highly recommend it especially if finely cutted.
Cauliflower is good in Indian food. Aloo gobhi, cauliflower pakoras, ect. A southern style cauliflower salad with onions, mayo, bacon, parmesan is much better than it sounds. Good in vegetable soups as well.
I am an avid gardener but have not had any success with cauliflower. Your recipes inspire me to become a master cauliflower grower. Love your channel Ciao❤
Even as a child, cavolfiore (cauliflower) was a favorite, and remains so. I wonder if, after that day of eating cauliflower, Harper treated Eva to a "Dutch Oven" that night?
Nice video. Cauliflower is awesome. I eat it almost once per week. My two ways are: (1) florettes tossed in EVOO, seasoned with salt and pepper and then roasted. (2) cook small pasta (like small shells) and when there is 5 minutes left on the pasta, add cauliflower florettes and continue cooking until pasta is al dente. Drain (reserving some pasta/cauliflower water), return cauliflower with pasta to empty pot. Season with EVOO, salt and pepper. Add a 1/4 cup of the pasta brodo and mix. Very nice meatless dinner. Sometimes I slice up a breaded chicken cutlet and add to the mixture. I do this with broccoli with pasta as well.
When I was growing up, my mother had a recipe book that the local Italian-American club had put together as a fundraiser. There was a recipe for cauliflower fritters in it. The batter was made with eggs, flour, parsley, parmesan, salt, and pepper. You coat the florets with the batter and fry them. When done, you squeeze lemon over it. It's delicious!!
Eva and Harper - I will be trying all of these recipes, as we love our cauliflower, but I'm most psyched about the 'pie' and the 'fritters'. Our favorite way (so far) to prepare it is pretty simple. Bud up, stem down, cut it into slabs of about 1/2 to one inch thick, and then sear them in EVOOil, until carnalized golden on both sides. Some of the florets will break off, or apart, but actually, those are the best part (extra crispy, and worth fighting over). To slick it up a bit, now and then, we'll bust up a garlic clove, as gently heating the oil, so the oil is garlic infused, but the garlic clove is removed (or not, either way). Salt and pepper of course, and sometimes dusted with Parmesan or pecorino, in lieu of salt, just to gild the lily. Anyway, I came for the eggplant (as I just don't know much of what to do with it), but I stayed for the Cauliflower, and I see, Zucchini, and I'm guessing Broccoli as well. All things we love, but can always use some new thoughts of how to use. Regardless, wonderful vid, and I'm off to zucchini next.
As a vegetarian, I don't eat anchovies, but I am surprised that you made it through an entire meal without any meat. I could try some substitutions for the anchovies and make everyone of these dishes. The first & second plate recipes (pasta & pie) really intrigue me.
@@burnellvassarmd4670 : I was thinking olive tapenade. I have also seen capers (as the following commenter mentioned) suggested, but the most interesting suggestion to me that I think might work for some of these recipes is either white miso paste or umeboshi paste.
@@LivingOttawaLocal : Interesting on the second suggestion. That is one I have not seen before, but I haven't tried vegan salmon either. See my reply to Burnell Vassar MD for more ideas.
One of our family favourites for cauliflower is inspired by the flavours in the Sicilan pasta dish - roasting/braising cauliflower chunks in stock with pine nuts, raisins, capers (bit more veggie friendly than the anchovies) and finished with garlic infused oil, some lemon and fresh herbs.
For certain, I am going to try every cauliflower recipe because they look really appetizing. The eggplant recipes are something also that I'm going to try as we are not eggplant lovers but you make them look so good. Thank you Eva
I really like garlic butter cauliflower & mushrooms. There are recipes online, but it’s basically browned whole mushrooms and cauliflower in garlic butter with thyme and onions. Also love roasted cauliflower with a dressing of oil, vinegar, honey, raisins, pine nuts, and capers.
I will eat cauliflower raw, steamed, boiled, fried . . .anyway imaginable! I have never tried anchovies, so the main dishes make me a bit nervous, but I may give some of them a second glance. The "fritters" though -- will definitely give those a try! Everything looked awesome! Thanks, guys!!❤️
I don't much like cauliflower but I love it pickled in a giardiniera with peppers and celery and carrots! I make my own and it's so easy. Brilliant healthy snack.
I made the Pasta con I Broccoli Arriminati. It turned out so good. I did not have bucatini, only spaghetti; but it worked out. Still delicious even with such an unusual ingredient mixture.....cauliflower, anchovies, raisins, and bread crumbs over pasta. Thank you for a new way for me to enjoy cauliflower.
Here in piemonte we also fry cauliflower. First you boil it al dente rhen you put it in egg and breadcrumbs then you fry it. No anchovies. Frying the cauliflower completely changes its taste. try it. Love you both. So much fun
I enjoy steaming a whole head of Cauliflower, cool and separate the florets. Dipping in flour seasoned to your liking, dipping in egg mixture and dipping in breadcrumbs and frying. Makes a good side dish, good for snacking and with a glass of wine or beer.
Love it. Grill it, and finish it on a cast iron surface iseason anyway you want. 2 Slice it think like a steak, salt pepper and little olive oil. Bake for 40 mins 300 degree. Awesome.
I LOVE cauliflower, cooked in all different ways. Roasted, soups, just steamed and covered in cheese, but one of my favorites is hard to name the how. Technically I guess it's steamed, but there is more to it. You take a full cauliflower head, trim off any leaves and hollow out the base/core a bit so you don't have a supper thick center that won't cook. put it in a bowl, cover and microwave until just cooked through. In the meantime, you make up a sauce with yellow mustard and mayo, enough to cover the cauliflower. For me personally I mix it about 2/3 mayo to 1/3 mustard, but you can go as far as roughly half and half, adjust it to your liking. Add seasonings of your choice, I keep it pretty simple, a touch of salt and Mrs. Dash for the pepper and light herbal notes. I'm not a big fan of pepper, so don't use it much. If you are you could easily swap out the Mrs. Dash for fresh ground pepper and herbs (if any) of your choice. Take the lid or plastic wrap off the cauliflower and cover it with the sauce, then cover that in a layer of shredded cheddar cheese. I stand by Cheddar here but think it would still be wonderful done with a variety of cheeses. So, mix and match to your liking. Put back into the microwave and heat until cheese melts then enjoy! I have also adjusted this to use Cauliflower flowerets, and in that case if they were in a baking dish you could add some breadcrumbs on top and put it in an oven to melt the cheese.
one of my favourite risotto is cauliflower with a fried breadcrumb/anchovy/crushed chilli topping. It is lovely and have used with normal cauli and also romanescu cauli which has a deeper flavour
Love cauliflower. Best way to eat it is sauteed. The stalk is excellent to eat raw with salt. Crunchy deliciousness. Also lovely baked in the oven or cooked in a pot with peas.
Thank you for sharing these recipes my mom that was from Palermo Sicily she had almost the same recipes as she has passed away I wasn’t able to get her recipes. Please continue sharing your recipes! Benedetta
I love cauliflower. We make it with pasta. Cooked with olive oil and garlic ! And we make cauliflower patties with Romano, parsley, salt, pepper and fried in olive oil!
Roast a whole head of cauliflower rubbed with salt, pepper, chili flakes and olive oil until tender then put it under the broiler or salamander if you have one. Serve it whole and portion it tableside. Serve with whipped goat cheese that you mix fines herbs and lemon zest. Great presentation and it tastes amazing.
Ciao! What's YOUR favorite way to cook cauliflower?
Cavolo strascicato is my favourite side dish is a traditional Tuscan recipe (cauliflower sautéed in a pan with olive oil garlic, anchovies, chilli pepper, olives, capers, oregano and a small hint of tomato -better if fresh cherry tomatoes - )
Roast it with olive oil, salt and pepper, simmer it in curry sauce, or mash it with olive oil pecorino, garlic and rosemary.
Oh and pickled.
I like to roast it in the over till it is golden brown. Then I can use it for keto mac n' cheese, cauliflower soup, or just eat it off the pan until I don't have enough left ro use in the dis I'm making... you know... just like eggplant.
Look into making pizza crust with cauliflower, it's actually a great tasting way to lower your carb intake.
As a European I don’t really get how people don’t like zucchini, eggplant and cauliflower. I mean what do u eat instead of these basic veggies?😂
I’m a huge fan of this channel and enjoyed every single video. Brava Eva 🎉
So many Americans are used to eating complete garbage that they have no clue as to the taste of good food.
American here. Green beans ,yellow squash okra, brussel sprouts, cabbage, English peas. I know these are not technically veggies but I eat a lot of beans, pinto, navy, black beans, kidney, Lima and butter beans. Also not really veggies but I like white and sweet potatoes and corn. Of course I love broccoli and cauliflower. And I also love zucchini. I don't really like egg plant but I can eat it. oh and I forgot spinach and all types of lettuce. And lots of types of peppers, lentils onions and carrots. I do hate celery. I like most veggies. I hope you eat more than just zucchini, eggplant, and cauliflower.
Want to know what fruits I like??? 😅
I‘m German and have lived in the UK and Ireland, and all three countries have a tradition of not knowing how to cook veggies well (except with lots of cheese and/or bacon). I didn’t like most of those veggies until merciful friends from Southern Europe, Asia and the Middle East taught me how to cook. Food culture, quality of ingredients and cooking skill in the US is even worse on average.
@@eaglenoimoto have you heard that or have you lived in the US?? Don't believe everything you hear. We have tons of fresh organic fruits and veggies.
What do we eat instead? Uh... tomatoes, cucumbers, turnips, lettuce, carrots, onions, etc... plenty of other veggies out there
How much time and dedication she must have spend in her early age to master and memorize all these incredible different recipes!
She is a wizard in the kitchen!
Eva's innocence is one of my most favorite things about your channel!
Love your videos but I can’t find the recipe. I can see the ingredients but don’t always recognise them and some of the pastas I have never heard of. Where can I find the recipe in a traditional recipe format. I am glad to see you are still going strong. Keep up the good work.
I'm obsessed with this channel.
My Sicilian grandmother would use cauliflower in her fritto misto. Boiled the head for about 4 minutes, drain cut up the into flourettes, dip in egg water mixture, the a breadcrumb, flour, and spice mixture..the fry until crispy...yum!
My family made cauliflower oreganata with just egg and breadcrumbs. I'll try adding flour next time. What spices do you use?
By the way, my mother told me the dish is not from Italy, but it was invented by Italians in the US. Maybe it came from Sicily and Napolitans never saw it until they were in the US.
love cauliflower in Indian food. all the seasonings plus the mix of deep fried, steamed, and seared techniques give cauliflower life.
Cauliflower soup - onion, garlic, carrot, celery, tomato paste, oregano, cauliflower, water (or broth) - pasta optional, grated cheese mandatory! :)
My own variation of this soup also has as a base a puree of red lentils, and I make the puree with a little aleppo and sumac. Delicious!
I've never heard of that. It sounds like it's probably pretty good.
Harper: Let's see if Eva can prove me wrong about cauliflower.
Everyone: Harper's wrong because we're watching a Pasta Grammar video. 😂
Cauliflower is WONDERFUL when roasted, grilled, or smoked! The dry cooking methods brings out their sweetness. Buon apetito!
I love how Eva always attempts to use expressions but ends up getting them slightly wrong: works wonderful, all in a once... 😂😂😂
😂
"All in a once" is now official English.
In italian we say "tutto IN una volta" that must be why she said it like that 😂
@@ps5801 "all in one time"
@@ps5801 haha yeah sometimes translating from italian to english is a bit tricky
What I love about this channel is how Eva and Harper describe the taste of the food. Many times their description is what motivates me into making the dish. I also love the fact that most of the dishes only use 4-5 ingredients.
That's Italian/mediterranean cuisine: about 4-5 ingredients. Maybe is the luck of having good ingredients from the land. Actually there are many different varieties in Italy, depending on the area it can also be purple among other colors. Cauliflower has been around since Roman times. The Italian type is the ancestral form from which the others were derived.
Yes, it is the amazing part of few cousins in the World, Italy and Japan comes to mind. Excellence through simplicity is the hardest skill: to remove the unnecessary until the substantial emerges makes the dish so much more vital and recognizable. It is easy to make anything taste good by adding enough spices, but to find the perfect combination of three ingredients - so that you are able to distinguish all of them but still appreciate the synergies - is really an art form!
@@bobon123 Well, I am Italian and nothing has been removed. This is how the recipes came about, because the Mediterranean is both richness and simplicity. These recipes belong to tradition, from poor people who lived in a land blessed with an abundance of good products, where so many poor people worked for centuries with the aim of getting the best with little, with the contribution of European, Mediterranean and Middle Eastern cultures.
Unfortunately, spices are necessary to preserve and improve food, in all those countries where it is more difficult to get something from the land.
I feel so lucky that I am ashamed that not everyone in the world can receive so much. And also angry that there is so much waste in the US, without there even being quality.
@@giovannimoriggi5833 I'm Italian too, but I strongly disagree with this idea of immutable recipes. It is indeed a very common belief in Italy, but it is just factually wrong. It is *of course* wrong when looking at historical times: Italian cuisine before new world food (tomatoes of course, but even polenta is done with maize... and then there are potatoes, ball peppers,..), was _quite_ different, and if you go to Medieval or Roman times the recipes we have are vastly different and *much* richer in ingredients (vinegar and garum for example were present in basically any Imperial Roman recipe, together with several spices).
However, the same is true for recent time, my life time for example. Let's take carbonara, and that's look at the recipes we have from the 60s to today. Most Italians, more so Romans (I am from Rome myself), would tell you that the _only_ traditional recipe of Carbonara, never changed since Adam and Eve, is the four ingredients sauce Yolk (sometime with a bit of egg white), Pecorino, Guanciale, Black pepper. However there are no one that wrote down this recipe before the internet (1994). From the 60s to 1990 there are plenty of written recipes of carbonara, both published and in private cookbooks. None has those 4 ingredients. 90% have cream. Many have garlic. Gualtiero Marchesi (the most relevant Italian chef of all times) in 1989 (very recently!) wrote about the "traditional" Carbonara, and it has _peas,_ garlic, cream.
Italian cuisine is not an attempt of preserving ancient tradition: it is a continuous attempt to remove the unessential to extract the essence of the dish. The four ingredient carbonara sauce is not better because it is ancient, it is better because it _evolved_ to be the best possible carbonara sauce. Garlic or cream are not _bad_ in carbonara, they are just unnecessary - they dilute the taste without producing new synergies with the other ingredients. The process was a process of trying new ingredients, but mostly to remove the unnecessary.
@@bobon123 I’m sorry, who said that Italian recipes are immutable?…
I am with you Harper. I hate cauliflower. It distressed me even more when restaurants offer "cauliflower steak" for upwards of $20. But because Eva is so talented I will force myself to try one of these recipes as cauliflower is quite good for health. Thanks so much guys for always teaching us new and delicious things to make.
Cauliflower is such a great blank slate. I love it cooked in an Indian curry sauce.
Boiled cauliflower with olive oil, salt and lemon juice, and you are in paradise
I enjoy it by its self. You Americans that eat solely on meat are use to seasoning your food that your tongue palettes is use to heavy flavours from it. Americans lack skills to cook because all they know is to put meat on a pan and turn on the heat and add seasoning.
@@javaskull88 Oh! Coliflower instead of potatoes in a curry? That sounds really good
Phwew! I'm not alone! 🤗 Cauliflower is like the sick anemic cousin of broccoli. 😂
Came for the Cauliflower, stayed for the baroque bangers.
Who knew I was making the cauliflower dessert all this time. Fun fact when I was pregnant for my oldest daughter I basically ate loaded anchovy pizza for most of my pregnancy and my family called her the anchovy baby 😃. Thanks for the new recipes. Blessings to you both. 😊🇺🇲
I've never seen an old Italian nonni this young before. 🤩 So glad she's in an environment where she's learned the language and not *just* told to stay in the kitchen, so we can learn what else about their goals and personalities at least *some* have probably been hiding all this time. ❤🤩
I've never met anyone who was told to stay in the kitchen.
I love Cauliflower. I make a cauliflower cheese soup that is wonderful.
1 head cauliflower boiled and mashed
4 cups milk
1 roasted red bell pepper, finely chopped
1/3 cup of cooked bacon pieces
1/2 teaspoon celery seed
1 1/2 cups cheeses of your choice
salt and pepper to taste.
You can just assemble it all in a crock pot, and turn it on very low until it's ready.
in India we prepare a dish called Aloo Gobi, made with potatoes and cauliflower. This dish always reminds me of my grandpa so I like it a lot!
My dad was a small-town grocer, and produce was his specialty. Growing up, we had the very best fruits and veggies, and I love cauliflower. Whether it's raw, roasted with a little olive oil and balsamic vinegar, in a pasta, or my all-time fave - stir-fried in a wok with beef, broccoli, onion, bean sprouts, and black-bean sauce. Fabulous.
I love cauliflower! Especially breaded and baked cauliflower florets.
I make a Velouté de choux fleurs which is very simple to make and delicious. The recipe uses pureed cauliflower with goat cheese, a bit of water,salt and pepper. It is heavenly.
Sounds great!
Is it anything like puréed celeriac, texture-wise? I know, puréed anything sounds like mush, but there are grades of mush. Haha.
@@ericpmoss it has the consistency of potato soup but you can add more liquid if you care to.
I just LOVE watching Ava cook everything from scratch!
Breaded and deep fried cauliflower is something we have every thanksgiving I’m not sure how the tradition started but that’s what we do in my family.
I grew up with it (German). I loved it even as a kid.
It is the best! Right? I am from former Yugoslavia, and we kids would go nuts for breaded zucchini and cauliflower when grandma made it. None was ever left for adults' lunch.
That was a staple of my childhood too. My great grandmother who is from Sicilia made that all the time.
Have you tried breaded and fried cauliflower with bechamel or mornay sauce? It’s delicious!!
@@TheCatWitch63 bake it with bechamel and Grier or Fontina on top.
I love the way they applaud the efforts of their followers. They're so nice.
I live cauliflower and just love steaming it and eating it with a squeeze of lemon juice, salt n pepper. I love watching Eva create amazing recipes. Grazie Eva ☺️
I'm a cauliflower fan but I only steam, boil , or roast it , this is a completely amazing different level, mind blowing in fact , I would definitely cook and eat every dish without hesitation, my favorite dish was the cauliflower and pasta, another thing to remember about these recipes is that it's part of the Mediterranean diet, healthy and longevity plus fantastic tastes , you knocked it out of park again Eva, rome new york
You should try breaded and deep fried cauliflower with bechamel or mornay sauce. It’s delicious! If you don’t like deep fried food, bathe your roasted cauliflower with either of these sauces. You’ll love it.
@@TheCatWitch63 I've noticed a lot of things become tastier when you batter and deep fry them and dip it in cheese. On a more serious note, if you have a potato ricer, boil cauliflower and mash it, add butter, cream, roasted garlic, salt and pepper and you have a fantastic healthier mashed potato substitute.
Fry it in a batter, amazing with the right dip.
23:00 ❤ 23:00
Bro, the first dish she just boiled it and drizzled some anchovie infused oil on it. Calm down, lol.
You guys are quickly becoming my favorite channel. This episode especially made me happy. My wife and I will be trying some of these recipes! Thanks so much and God bless you both.
Eva just knocks my socks off! Have you a video that shares her history of food? I know she went to university to become a teacher, but from where did she acquire such deep and expansive culinary expertise?! I am always blown away! Much aloha~
I loved the music choices in this video! 🎼🎵 Well done, as always, Harper and Eva. ❤
I love cauliflower, but I’m sure that I’ll love it even more when Eva prepares it✨
Eva’s talent is undeniable! 5 amazing dishes 😍
I LOVE these recipes! My grandmother used to just dip cauliflower in an egg bath, dredge it through flour and fry it in oil. So good! It's great to hear Grammarians comment on Eva's English and her sentence construction. My friends and family in Italy are often intrigued and amused by the way I build sentences in Italian. We all defer to what's familiar in the translation and it can be very endearing and entertaining. 😅❤
Mille grazie per sempre Harper ed Eva! Vi voglio bene! ❤🇮🇹🙏🇺🇸☮
Cauliflower is so delicious and versatile!! I’m so glad Harper now has an appreciation for this delicious vegetable!
On a separate note, with Easter coming, it would be wonderful to offer some of your recipes for Easter breads and pies. I’d love to see how yours compares to what my family makes!
Italy has a wonderful variety of fish dishes that are perfect for Lent, in case any of you abstain from meat during this period. There are also many delicious vegetable dishes, in case you don’t like fish too much or want to expand your veggie recipes.
Eva and Harper, I am ASTOUNDED by how much your production value has improved since you began the channel. You have topped everything this episode by using a snowstorm to decorate the trees in your yard as cauliflower. I am amazed and frightened by the sheer power it must have taken to arrange that.
In response to your request, when I make cauliflower at home, I like to steam it, then drench it in a cheesy bechamel. When I eat out, I adore Gobi Manchurian from the Indian and Nepali restaurants in my area.
I absolutely love to watch Eva cook!! She is so gentle and loving with her food she cooks!! I love her!!! Hey Harper, has Eva ever made a dish you didn’t like??
Yes! Stocco and baccalà
@@PastaGrammarDoes that mean that we're not to get the recipe for cod-baccalá EVER, JUST Because Harper didn't like it ?!! That's soooo unfair 😢!
My wife is hypoglycemic, so we make Cauliflower with cheese instead of pasta. Learned to like it. Thank you. God Bless and stay safe.
Actually, my Calabrian grandmother made two kinds of zeppole for the holidays..sweet ones with honey ( shaped like a donut) and savory ones with a piece of cauliflower and an anchovy! (bigger and long). The kitchen smelled weird but they were interesting! Her cooking wasn’t as refined as Eva’s but it was what she knew.
I like to grate cauliflower and dry it in a pan and make something like the Sardinian coccoi Eva made recently. I add an egg or two. You could use it as a pizza base . if you’re counting carbs. Use almond and or lupin flour.
These were great recipes!
Definitely love cauliflower, raw and cooked. I usually cut it up, toss w/ olive oil and season w/ S&P, paprika, sometimes garlic and roast it in the oven. My Sicilian grandma and mom most often cut it up into florettes, boiled it till almost cooked, drained it. Got a saute pan hot with butter added the caulflower then poured in beaten eggs (season the eggs too). It turned out something like a frittata but with less egg, usually enough egg to hold it together. We would slip it out of the pan and flip it over to cook the other side. They also did asparagus like this too. I slao like it sauted with onions and tomato. Definitely going to try the pasta recipe cuz I really love anchovies too.
I loved cauliflower simply roasted with olive oil and sprinkled with sea salt and black pepper. I'm trying all of these recipes now!
Fun fact: you can roast cauliflower until it is brown and nutty. Up to the point where the browning occurs, there is a fresh grassy note. You can combine them for a more complex flavor profile.
I love to eat simple boiled cauliflower with le lemon. It's very refreshing and I always feel good when I eat it.
Harper had gotten that same look from eggplant & zucchini until Eva cooked it in a delicious way & he fell head over heels in love with the dishes.
Eva works her magic delightfully 😁
We all need a personal Eva. At least I do, if anyone wanted to get me to eat cauliflower. Did I mention i hate spiders also?
Cauliflower cheese - which is cauliflower in a cheese sauce. Yummmmm👏👏👏👏 A favourite here in the UK
Thank you so much Harper for treating us to Eva's beautiful cauliflower dishes!!!
From an italian who doesn't like cauliflower (not sure if it's an italian recipe, but my mom makes it):
-boil separately some cauliflower and some poatoes
-cut in medium size pieces
-put in a bowl
-add finely chopped garlic, chopped black olives, parsley, vinegar, oil and salt
Wait to eat it because it's best served cold, in fact (even if it's not seasonal) it's a wonderful summer dish
I pre alerted my mum yesterday: "Mamma, were going to learn new ways to cook our cauliflower tomorrow!" and now I'm happily forwarding this to her 😋! Just...one suggestion: I cook almost all of my vegetables by steaming them, but especially cauliflowers (all kinds of them) because I find that by boiling them they absorb too much water and the white ones particularly lose their already milder flavour. I was surprised you boiled them, but maybe it was an issue of time saving.
Why would you instantly think a thousand year old recipe that you have never tried would automatically be improved by doing it your way? Recipe comments are so strange.
@@WinstonSmithGPT why would you think I wanted to improve anything? I was merely suggesting that steamed cauliflower might retain more flavour. I'm Italian, I really don't think I can improve any traditional recipe, except I know where there are passages that can be carried out in different ways either to accomodate personal tastes or practices. Mine was in no way a critique of what she did. I was just perplexed and I honestly think the recipes required 'cooked' cauliflowers. Not boiled or steamed. That's up to you. A different matter would be if I said they could be also cooked by pan sauteing them or grilling them, etc. which give an altogether different result.
Steamed vegetables are very good for many reason but if you want do the pasta like Eva has done you absolutely need the cawlliflowers water to boil the pasta.
@@nicoladadda4120 that's a good point. But she (again, clever use of time!) cooked the cauliflower that way for all the recipes. Maybe exactly because of what you said.
@@user-dq7xd9ol9u I answered you but can't visualize my answer now. And it was that I don't know enough about steaming being a recent addition or not in our traditional way of preparing vegetables. But steaming and boiling don't differ so much in the result as to be a pivotal element in a recipe, I would guess.
I literally could listen to Eva all day. Her hair is amazing too! You are a lucky man, Harper…as I’m sure you know. So talented!
Similar to cudduruni, in the city of Catania, during the Christmas time, we make the "scacciata",, among the many variations, there is the one with cauliflower, tuma (local cheese), sausage and black olives , then of course everyone does it as they want.
That sounds really delicious!
I love cauliflower lightly steamed to “Al denti” then mix it with Al fredo sauce, sprinkle parmigiana on top, bake at 350 degrees for 20-30 minutes. I serve it with extra cheese. Amazing!
Guys!!!!! I totally loved this episode - complimenti!! I really think cauliflower is so underrated in many places. I can’t wait to try these amazing recipes! By chance I had the idea to shallow fry some frozen cauliflower (and kept turning it until it started to brown all over) then added a little water and let the steam do the rest of the cooking. I had it as a side and I’ve cooked it like this many time since as it’s so delicious. It brings out the delicate flavour and it’s easy to do when you don’t have a lot of time. Thanks again for this wonderful episode❤💝❤️
I LOVE cauliflower. My favorite way to have it is roasted in the oven. But I love it every way I’ve ever had it. Yum!
I love this channel, and it's changed the way I cook pasta, etc. It's also culturally valuable, as it gives a flavour of what life is like in Italy. Love from cold, rainy England.
Cauliflower soup is great during the winter.
Hi Harper and Eva, I LOVE cauliflower! Thank you for these recipes - they all look so delicious!
I am 74 brought up by an English war bride mother and my Sicilian father who came with his parents to the USA in the early 1900s. Once the war was over my mother, due to the hardship of World War II in England always bought fresh veggies including cauliflower for us to eat (and the occasional frozen veg). She started the recipe as you did in the first recipe above, cleaned, salted and boiled until tender. Then drained until very dry. Using olive oil she would sauté the cauliflower until dark golden brown. We all loved the dark brown bites of cauliflower. Then line a bowl to drain the cauliflower on paper towels. Serve as a side dish, sprinkled with salt with any main course. Yum! Now that I am on the keto diet that has cured my diabetes I serve this caulifower often!
Harper loves breadcrumbs and raisins in pasta. It's almost time for the San Giuseppe pasta which has both!
I make cauliflower with pasta with "sand" (the sand is the bread crumbs). Please Harper & Eva try this dish. I cook the fresh or frozen cauliflower in salted water until soft as it is cooking I toast panko with butter, oil, anchovies & garlic with salt & pepper. when the cauliflower is almost done I put them into the Panko with Parma cheese. then put the pasta into the water where the cauliflower was cooked (save all the water before the pasta is done you need it later) then scoop up the pasta into the cauliflower/panko mix use pasta water to thin it out (you want it soupy) cook a little longer then let it sit for a few then add more Parma cheese, parsley & water if needed. tastes better 2 days later, save extra pasta water if you have leftovers. I like to use Penne but its also good with fettuccine or linguine. my dad's parents came from Sicily too.
Look into making pizza crust with cauliflower, it's actually a great tasting way to lower your carb intake.
In Egypt we boil it and coat it in a beaten egg and parsely with salt and pepper and then deep fry it .. we eat it with Egyptian bread or on its own .. its my first time to know about how well it goes with anchovies I'm definitely gonna give it a try
If you are a veggie, you can try swapping anchovies with capers and / or with olives to have a similar savoury balance. The taste is, of course, different, but the general rule that makes those dishes amazing is respected as well. I highly recommend it especially if finely cutted.
This is also a good sub for those of us allergic to fish and seafood. No need to be rushed to the emergency room to have delicious food.
Capers are nothing like anchovies.
Anchovies are the way.
You guys are adorable. And I love Eva’s accent. She is pure Italy. 🇮🇹
Cauliflower is good in Indian food. Aloo gobhi, cauliflower pakoras, ect. A southern style cauliflower salad with onions, mayo, bacon, parmesan is much better than it sounds. Good in vegetable soups as well.
I am an avid gardener but have not had any success with cauliflower. Your recipes inspire me to become a master cauliflower grower. Love your channel Ciao❤
My pap used to make spicy pickled veggies and he’d put cauliflower in it. They were so good, I need to find his recipe for it and make some.
Oh yeah! There is a brand of giardiniera that has a lot of cauliflower, and I can go through a big jar in a day.
I have a jar in my fridge! So good, especially with any rich dish that needs a kick of acid & heat.
I drizzle with olive oil, salt pepper, and parmesan and then roast in the oven on 400 f until soft with brown edges!! Amazing!!
Even as a child, cavolfiore (cauliflower) was a favorite, and remains so. I wonder if, after that day of eating cauliflower, Harper treated Eva to a "Dutch Oven" that night?
Nice video. Cauliflower is awesome. I eat it almost once per week. My two ways are: (1) florettes tossed in EVOO, seasoned with salt and pepper and then roasted. (2) cook small pasta (like small shells) and when there is 5 minutes left on the pasta, add cauliflower florettes and continue cooking until pasta is al dente. Drain (reserving some pasta/cauliflower water), return cauliflower with pasta to empty pot. Season with EVOO, salt and pepper. Add a 1/4 cup of the pasta brodo and mix. Very nice meatless dinner. Sometimes I slice up a breaded chicken cutlet and add to the mixture. I do this with broccoli with pasta as well.
When I was growing up, my mother had a recipe book that the local Italian-American club had put together as a fundraiser. There was a recipe for cauliflower fritters in it. The batter was made with eggs, flour, parsley, parmesan, salt, and pepper. You coat the florets with the batter and fry them. When done, you squeeze lemon over it. It's delicious!!
Deep fried my favorite
Eva and Harper - I will be trying all of these recipes, as we love our cauliflower, but I'm most psyched about the 'pie' and the 'fritters'. Our favorite way (so far) to prepare it is pretty simple. Bud up, stem down, cut it into slabs of about 1/2 to one inch thick, and then sear them in EVOOil, until carnalized golden on both sides. Some of the florets will break off, or apart, but actually, those are the best part (extra crispy, and worth fighting over). To slick it up a bit, now and then, we'll bust up a garlic clove, as gently heating the oil, so the oil is garlic infused, but the garlic clove is removed (or not, either way). Salt and pepper of course, and sometimes dusted with Parmesan or pecorino, in lieu of salt, just to gild the lily.
Anyway, I came for the eggplant (as I just don't know much of what to do with it), but I stayed for the Cauliflower, and I see, Zucchini, and I'm guessing Broccoli as well. All things we love, but can always use some new thoughts of how to use.
Regardless, wonderful vid, and I'm off to zucchini next.
As a vegetarian, I don't eat anchovies, but I am surprised that you made it through an entire meal without any meat. I could try some substitutions for the anchovies and make everyone of these dishes. The first & second plate recipes (pasta & pie) really intrigue me.
I am vegan and always looking for an anchovy substitute, too. Oil and salt packed olives? Mushroom tapenade? Shallot jam?
I was thinking capers would have the saltiness needed but maybe the brine that is used to make vegan salmon
@@burnellvassarmd4670 : I was thinking olive tapenade. I have also seen capers (as the following commenter mentioned) suggested, but the most interesting suggestion to me that I think might work for some of these recipes is either white miso paste or umeboshi paste.
@@LivingOttawaLocal : Interesting on the second suggestion. That is one I have not seen before, but I haven't tried vegan salmon either. See my reply to Burnell Vassar MD for more ideas.
@@eclecticexplorer7828 it’s made out of carrots and other seasonings there are some recipes online if you don’t have access to the commercial ones.
cauliflower + anchovy is pure perfect and classic. I'm glad I'm here now with you guys.
Mamma faceva un piatto di cavolfiore con besciamella e formaggio mmmmmmmm.
One of our family favourites for cauliflower is inspired by the flavours in the Sicilan pasta dish - roasting/braising cauliflower chunks in stock with pine nuts, raisins, capers (bit more veggie friendly than the anchovies) and finished with garlic infused oil, some lemon and fresh herbs.
For certain, I am going to try every cauliflower recipe because they look really appetizing. The eggplant recipes are something also that I'm going to try as we are not eggplant lovers but you make them look so good. Thank you Eva
I really like garlic butter cauliflower & mushrooms. There are recipes online, but it’s basically browned whole mushrooms and cauliflower in garlic butter with thyme and onions. Also love roasted cauliflower with a dressing of oil, vinegar, honey, raisins, pine nuts, and capers.
I will eat cauliflower raw, steamed, boiled, fried . . .anyway imaginable! I have never tried anchovies, so the main dishes make me a bit nervous, but I may give some of them a second glance. The "fritters" though -- will definitely give those a try! Everything looked awesome! Thanks, guys!!❤️
Wonderful as usual. I LOVE the music choices, too.
Love cauliflower! Raw with dip. In Dahl type curries. With tomatoes and olives and pasta. Au Gratin. Creamy soup. Pickled. Yum!
Love love love cauliflower! Soup, baked, fried with sour cream with eggs with cheese etc.. pepper and sour cream bring it it’s taste really well.
I don't much like cauliflower but I love it pickled in a giardiniera with peppers and celery and carrots! I make my own and it's so easy. Brilliant healthy snack.
I made the Pasta con I Broccoli Arriminati. It turned out so good. I did not have bucatini, only spaghetti; but it worked out. Still delicious even with such an unusual ingredient mixture.....cauliflower, anchovies, raisins, and bread crumbs over pasta. Thank you for a new way for me to enjoy cauliflower.
What a fun episode! Plus, this old maestro really appreciates this primarily "classical" soundtrack. A great afternoon. Grazie mille!
Here in piemonte we also fry cauliflower. First you boil it al dente rhen you put it in egg and breadcrumbs then you fry it. No anchovies.
Frying the cauliflower completely changes its taste. try it. Love you both. So much fun
Thank you Eva! I now have some interesting dishes for Fridays in Lent!
I’m definitely gonna have to try the sweet treat … my favorite is broccoli/ cauliflower and cheesy rice casserole
Love the authenticity of your wife cooking:) my cousin lives in Calabria, in Crotone love their food every time Ive visited them
My mother served steamed cauliflower with olive oil, salt, pepper and garlic. I love it that way.
I’ve made several of her dishes. Omg. I will make these as well. Easy to make , no fuss no muss. Congratulations on your restaurant in Italy 🇮🇹
I enjoy steaming a whole head of Cauliflower, cool and separate the florets. Dipping in flour seasoned to your liking, dipping in egg mixture and dipping in breadcrumbs and frying. Makes a good side dish, good for snacking and with a glass of wine or beer.
Love it. Grill it, and finish it on a cast iron surface iseason anyway you want. 2 Slice it think like a steak, salt pepper and little olive oil. Bake for 40 mins 300 degree. Awesome.
I LOVE cauliflower, cooked in all different ways. Roasted, soups, just steamed and covered in cheese, but one of my favorites is hard to name the how. Technically I guess it's steamed, but there is more to it. You take a full cauliflower head, trim off any leaves and hollow out the base/core a bit so you don't have a supper thick center that won't cook. put it in a bowl, cover and microwave until just cooked through. In the meantime, you make up a sauce with yellow mustard and mayo, enough to cover the cauliflower. For me personally I mix it about 2/3 mayo to 1/3 mustard, but you can go as far as roughly half and half, adjust it to your liking. Add seasonings of your choice, I keep it pretty simple, a touch of salt and Mrs. Dash for the pepper and light herbal notes. I'm not a big fan of pepper, so don't use it much. If you are you could easily swap out the Mrs. Dash for fresh ground pepper and herbs (if any) of your choice. Take the lid or plastic wrap off the cauliflower and cover it with the sauce, then cover that in a layer of shredded cheddar cheese. I stand by Cheddar here but think it would still be wonderful done with a variety of cheeses. So, mix and match to your liking. Put back into the microwave and heat until cheese melts then enjoy! I have also adjusted this to use Cauliflower flowerets, and in that case if they were in a baking dish you could add some breadcrumbs on top and put it in an oven to melt the cheese.
one of my favourite risotto is cauliflower with a fried breadcrumb/anchovy/crushed chilli topping. It is lovely and have used with normal cauli and also romanescu cauli which has a deeper flavour
Made the cauliflower pasta today. Wonderful flavors!! 😋
I veganized it by using capers instead of anchovies. Very tasty!
I love, love cauliflower and pasta my favorite! Very simple garlic, oil and pasta! I also love it roasted.
Love cauliflower. Best way to eat it is sauteed. The stalk is excellent to eat raw with salt. Crunchy deliciousness.
Also lovely baked in the oven or cooked in a pot with peas.
Brings me back! Need to start trying to make these now that the greats are gone!
Both of your recipes make cooking more fun and it's already quite fun to cook
Thank you for sharing these recipes my mom that was from Palermo Sicily she had almost the same recipes as she has passed away I wasn’t able to get her recipes. Please continue sharing your recipes! Benedetta
I love cauliflower. We make it with pasta. Cooked with olive oil and garlic ! And we make cauliflower patties with Romano, parsley, salt, pepper and fried in olive oil!
Roasted cauliflower is one of my favorites, but I was drooling over recipe #2.
Roast a whole head of cauliflower rubbed with salt, pepper, chili flakes and olive oil until tender then put it under the broiler or salamander if you have one.
Serve it whole and portion it tableside.
Serve with whipped goat cheese that you mix fines herbs and lemon zest.
Great presentation and it tastes amazing.