Cauliflower:
Mashed Potatoes:
Cut up two heads of cauli into small cubes and place them into a pot of boiling water. The water should be twice the volume of the head Boil it for 9-12 minutes or until the largest piece is tender. Smash them up with a masher, large spoon, or ricer. Add butter, sour cream, salt, and paper to taste. The sour cream helps keep the mash stay stiff where milk makes it too runny. You can also add some bacon and cheddar cheese for more of a twice baked flavor.
Tortillas:
I love these things. Took me ahwile to get them right, but now I can make them with my eyes closed.
First thing I do is chop them up in the food processor until they are no bigger than the size of rice. Use a cheesecloth or a towel and place the cauli in the center, close up the cloth and twist the ever living life out of it. You literally want as much liquid out as possible. Heads up, not a great smell, so doing it over the sink where you can rinse it out is always helpful.
Next, lay out the cauli onto a sheet of wax paper and put it in the oven at 375 degrees. Bake it until you just start to see a little browning and all the moisture that is on the bottom of the sheet is gone.
Let it cool down just enough for you to be able to handle it, but warm enough to melt butter, and then in a bowl mix the cauli with a stick of butter. Mixing seasoning into the mixture is an option, and personally, garlic salt and parsley are my favorite.
Place the mixture in the fridge and chill it until the butter has re-solidified in the mix.
Pull out the bowl and while the mixture is cold, separate them out into golfball sized balls for corn tortillas size, and 2 inch balls for larger flour size tortillas.
Heat a skillet to 400 degrees. Spray a thick coat of non stick spray on the pan and place down the balls, one at a time. Smash them down with a spatula until they are as thin as you want. At 2 and a half minutes flip the tortillas and cook for another 2 and a half minutes. Place completed tortillas in a warmer or in between damp towels in a warm oven. They taste great when seasoned and made right and you will never miss the carbs.
Baked-Flowers
This is one of my favorite side dishes with a main dish. It's easy and amazing.
Cut up a flower into individual bite sized florets. Place them into a ziploc bag and add salt, pepper, ground cumin, two cloves of smashed garlic, and two tablespoons of vegetable oil or olive oil. Personally I choose vegetable oil because I like it better than the nutty taste olive oil brings.
Pour the flower out onto a pre-coated baking pan in a single layer and bake it at 450 degrees for 25-30 minutes. Add parmesan cheese over the top of the cauli and turn the oven to broil. Keep an eye on cauli and pull it when it becomes golden brown.