Mf telling us to stop framing cauliflower in the context of different food n calls it albino broccoli, smh my head
“shaking my head my head”
Turns 360 degrees and walks away
Nothing personnel kid.
I'm fat, so salads are not my favorite, neither I'm vegan, BUT for me deep fried crispy Cauliflower is better than chicken wings
Being fat has nothing to do with liking salads. You probably just don't know how to make a good dressing!
This is the thing that really bothers me about the cauliflower substitutions - that it's being used as a substitute for foods that are meant to offer macronutrients. Cauliflower on it's own has extremely low calories. It's meant to be eaten for it's micronutrients and unique plant compounds. It does not provide enough macros to sustain a person, so if someone were eating a lot of cauliflower in place of their macro-sources they would be putting themselves into a starvation state.
However if any forms of fat and oil are used in it's preparation, then it might no longer even have the weight loss benefit that might come from that.
if any ingredient deserves justice, it's tofu. people keep trying to make it a meat substitute and then complaining it's not as good as meat.
I'd argue that tofu is way better than most meats.
I really like tofu too! It's great as it is and I would rather eat it than meat, but for me at least meat is FAR better / tastier than tofu. But like I said despite I love meat, I avoid eating it the best I can. So give me the tofu and Thanks for arguing it's better.
I love tofu, I don't love cooking it (unless it's scrambled).
Now soy curls? There's an award winning ingredient.
I’ll say it, cauliflower is the worst brassica. Brussels sprouts are fantastic with just a little oil and parm, but I’ve never had a good cauliflower.
Agreed, It’s so bland on its own. That’s why it’s a great substitute for rice or chicken or whatever, because you only taste what you add to it. People don’t like cauliflower, they like batter, sauce, seasonings, etc
Exactly. Sometimes you require only a texture and cauliflower runs the gamut from crunchy to creamy. I don’t want to stock my fridge with 400 ingredients and let indecision lead them all to the dumpster, so a daily driver like cauliflower is incredibly useful. Learning to mix colors is fundamental to painting. Same premise here.
I’m pretty tolerant of most foods but Brussels sprouts are disgusting. It’s one of the dozen or so foods I dislike, and despite trying every couple years, they’ve never caught on for me. They remind me of cabbage which is another one of the dozen. Oddly, I really enjoy fermented cabbage be it sauerkraut or kimchi. Cauliflower is decent but I’ll agree it’s pretty bland at best.
If you're not drenching it in home made cheese sauce, then you have given it a real try.
No, it wants to be roasted and covered in cheese sauce.
same tbh
Slice cauliflower into thin wedges, olive oil and lemon pepper, and grill it like a steak, and your life is good.
Cabbage is the best brassica though. Very slowly braised in the oven with olive oil and salt and pepper, until it just melts in your mouth.
Dead serious. This is the cauliflower steak technique: https://www.wholesomeyum.com/cauliflower-steak/
The cabbage I just chop into small pieces and toss with EVOO, salt and pepper and throw into the oven for an hour or so. There are more complex recipes like this too: https://www.feastingathome.com/braised-cabbage/
Are you telling the truth? Where can I find such recipes?
Cauliflower: https://www.wholesomeyum.com/cauliflower-steak/
The lemon pepper is my own addition.
The cabbage is really a non recipe in that I chop it, toss it in olive oil salt and pepper, and slow braise until it just kind of melts in your mouth. There are more detailed recipes too: https://www.feastingathome.com/braised-cabbage/
I use it as an ingredient for a biological weapon. The farts are silent and deadly after eating one.
The only good cauliflower is a breaded and deep fried cauliflower
