CAULIFLOWER RECIPES That Will Change Your Mind About Cauliflower

[@PastaGrammar]

Ciao! What's YOUR favorite way to cook cauliflower?

[@295530]

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 - )

[@radzo1675]

Roast it with olive oil, salt and pepper, simmer it in curry sauce, or mash it with olive oil pecorino, garlic and rosemary.

[@radzo1675]

Oh and pickled.

[@Shaulfaulkner]

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.

[@itseithergonnaworkoritaint7852]

Look into making pizza crust with cauliflower, it's actually a great tasting way to lower your carb intake.

[@dimasmirnoff7283]

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 🎉

[@johnsyler8580]

So many Americans are used to eating complete garbage that they have no clue as to the taste of good food.

[@dalemoore8582]

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??? 😅

[@eaglenoimoto]

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.

[@dalemoore8582]

​@@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.

[@imhangryyall]

What do we eat instead? Uh... tomatoes, cucumbers, turnips, lettuce, carrots, onions, etc... plenty of other veggies out there

[@cmdvalle]

I love how Eva always attempts to use expressions but ends up getting them slightly wrong: works wonderful, all in a once... 😂😂😂

[@PastaGrammar]

😂

[@davidbgreensmith]

"All in a once" is now official English.

[@mariajk975]

In italian we say "tutto IN una volta" that must be why she said it like that 😂

[@mariajk975]

@@ps5801 "all in one time"

[@mariajk975]

@@ps5801 haha yeah sometimes translating from italian to english is a bit tricky

[@craziedimond4948]

Eva's innocence is one of my most favorite things about your channel!

[@marjoriekelly8867]

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.

[@zoemetro9824]

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.

[@javaskull88]

Cauliflower is such a great blank slate. I love it cooked in an Indian curry sauce.

[@giorgiomsantini]

Boiled cauliflower with olive oil, salt and lemon juice, and you are in paradise

[@sO_RoNerY]

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.

[@NoZenith]

@@javaskull88 Oh! Coliflower instead of potatoes in a curry? That sounds really good

[@yankeecarolyn376]

Phwew! I'm not alone! 🤗 Cauliflower is like the sick anemic cousin of broccoli. 😂

[@xyzabc3659]

Cauliflower soup - onion, garlic, carrot, celery, tomato paste, oregano, cauliflower, water (or broth) - pasta optional, grated cheese mandatory! :)

[@jackstrubbe7608]

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!

[@amberconner32]

I've never heard of that. It sounds like it's probably pretty good.

[@Aaackermann]

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!

[@nonandg1829]

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!

[@88pynogrl]

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.

[@giovannimoriggi5833]

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.

[@bobon123]

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!

[@giovannimoriggi5833]

​@@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.

[@bobon123]

@@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.

[@giovannimoriggi5833]

@@bobon123 I’m sorry, who said that Italian recipes are immutable?…

[@threengcircus]

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!

[@brockreynolds870]

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.

[@Lucky4991]

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.

[@natviolen4021]

I grew up with it (German). I loved it even as a kid.

[@annai6393]

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.

[@michaelsasylum]

That was a staple of my childhood too. My great grandmother who is from Sicilia made that all the time.

[@TheCatWitch63]

Have you tried breaded and fried cauliflower with bechamel or mornay sauce? It’s delicious!!

[@sweeney60]

@@TheCatWitch63 bake it with bechamel and Grier or Fontina on top.

[@laurettecastellano2830]

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.

[@PastaGrammar]

Sounds great!

[@ericpmoss]

Is it anything like puréed celeriac, texture-wise? I know, puréed anything sounds like mush, but there are grades of mush. Haha.

[@laurettecastellano2830]

@@ericpmoss it has the consistency of potato soup but you can add more liquid if you care to.

[@maryc7217]

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!

[@TheCatWitch63]

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.

[@phil4208]

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

[@TheCatWitch63]

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.

[@LunarLocust]

​@@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.

[@tonyedward6909]

Fry it in a batter, amazing with the right dip.

[@luraleerocks]

23:00 ❤ 23:00

[@kraylusgames9223]

Bro, the first dish she just boiled it and drizzled some anchovie infused oil on it. Calm down, lol.

[@maya-gur695]

I love cauliflower! Especially breaded and baked cauliflower florets.

[@lyqi101]

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!

[@patriciaherman6499]

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. 😊🇺🇲

[@rosspalumbo]

Came for the Cauliflower, stayed for the baroque bangers.

[@sareybee9465]

I loved the music choices in this video! 🎼🎵 Well done, as always, Harper and Eva. ❤

[@chickbornheim9766]

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.

[@wildsquirrelswildsquirrel7286]

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 😁

[@yankeecarolyn376]

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?

[@johnrobinson3905]

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.

[@videovedo36]

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.

[@WinstonSmithGPT]

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.

[@videovedo36]

@@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.

[@nicoladadda4120]

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.

[@videovedo36]

@@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.

[@videovedo36]

@@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.

[@ellenmarch3095]

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. ❤🤩

[@EyreEver]

I've never met anyone who was told to stay in the kitchen.

[@Dalewolf777]

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.

[@danielleponchione8904]

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❤

[@AussieAngeS]

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 ☺️

[@joecutro7318]

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! ❤🇮🇹🙏🇺🇸☮

[@anthonylenti7410]

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!

[@crimsonfancy]

cauliflower + anchovy is pure perfect and classic. I'm glad I'm here now with you guys.

[@ElenaBarlera]

Eva’s talent is undeniable! 5 amazing dishes 😍

[@vanessapedettapeccia692]

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

[@serenalanzo4077]

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.

[@TheOrionsky]

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.

[@DeltaAssaultGaming]

Capers are nothing like anchovies. Anchovies are the way.

[@kennywalker6397]

Both of your recipes make cooking more fun and it's already quite fun to cook

[@roseconklin5392]

Thank you so much Harper for treating us to Eva's beautiful cauliflower dishes!!!

[@moshter11]

Cauliflower soup is great during the winter.

[@brendabinau1187]

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??

[@PastaGrammar]

Yes! Stocco and baccalà

[@marie-suzankalogeropoulos9249]

​@@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 😢!

[@marystestkitchen]

I'm obsessed with this channel.

[@jml4774]

I loved cauliflower simply roasted with olive oil and sprinkled with sea salt and black pepper. I'm trying all of these recipes now!

[@peterterry7918]

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.

[@annwilliams2075]

Cauliflower cheese - which is cauliflower in a cheese sauce. Yummmmm👏👏👏👏 A favourite here in the UK

[@slkonnaris8477]

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❤💝❤️

[@joseluisrojascosme4018]

You guys are adorable. And I love Eva’s accent. She is pure Italy. 🇮🇹

[@itseithergonnaworkoritaint7852]

Look into making pizza crust with cauliflower, it's actually a great tasting way to lower your carb intake.

[@heather2276]

As I said, before, my husband is from Calabria. The way my mother-in-law cooked cauliflower was like this. She would cook it in boiling water. Then she would dip the pieces in a mixture of egg, Parmesan cheese, salt, and pepper. Then she would deep fry them in olive oil. Yum!

[@andrearigano9238]

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.

[@slkonnaris8477]

That sounds really delicious!

[@joeyhardin1288]

My wife is hypoglycemic, so we make Cauliflower with cheese instead of pasta. Learned to like it. Thank you. God Bless and stay safe.

[@dad15241]

Harper loves breadcrumbs and raisins in pasta. It's almost time for the San Giuseppe pasta which has both!

[@christyhughes6632]

Absolute love😍 Giardiniera💕 I have to make myself eat the other vegetables while they're still cauliflower in the jar😜

[@markfabian742]

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?

[@lu_to_the_wanna]

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~

[@elchicharron9503]

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.

[@donnapadula1658]

I love, love cauliflower and pasta my favorite! Very simple garlic, oil and pasta! I also love it roasted.

[@pw2883]

Hi Harper and Eva, I LOVE cauliflower! Thank you for these recipes - they all look so delicious!

[@stevest55]

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.

[@MummaQuan]

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.

[@ericpmoss]

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.

[@rumbleinthekitchen_Amy]

I have a jar in my fridge! So good, especially with any rich dish that needs a kick of acid & heat.

[@brandillysmom]

I love cauliflower, but I’m sure that I’ll love it even more when Eva prepares it✨

[@carolynnmathisen8754]

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!

[@edwardlangrehr5248]

Deep fried my favorite

[@billbest9483]

All inna once! Adorably said,😊 Ava!

[@eclecticexplorer7828]

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 am vegan and always looking for an anchovy substitute, too. Oil and salt packed olives? Mushroom tapenade? Shallot jam?

[@LivingOttawaLocal]

I was thinking capers would have the saltiness needed but maybe the brine that is used to make vegan salmon

[@eclecticexplorer7828]

@@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.

[@eclecticexplorer7828]

@@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.

[@LivingOttawaLocal]

@@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.

[@damealeta3541]

YUM! I love cauliflower and so does my husband! I'm sharing this video with him because a couple of these dishes look like something he and I would love! Thanks for sharing!

[@ro63rto]

Mamma faceva un piatto di cavolfiore con besciamella e formaggio mmmmmmmm.

[@stephaniewilbur9748]

Love cauliflower! Raw with dip. In Dahl type curries. With tomatoes and olives and pasta. Au Gratin. Creamy soup. Pickled. Yum!

[@Alewort]

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.

[@dobiebloke9311]

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.

[@deanolinik571]

Love the authenticity of your wife cooking:) my cousin lives in Calabria, in Crotone love their food every time Ive visited them

[@Screamingtut]

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.

[@TRamp94]

I love to eat simple boiled cauliflower with le lemon. It's very refreshing and I always feel good when I eat it.

[@anyaroz8619]

Viva Cavolfiore! Thank you for this video. Everything looks amazing and easy enough to try to make at home!

[@traciemcdaniel3660]

Roasted cauliflower is one of my favorites, but I was drooling over recipe #2.

[@halley5218]

Oh Harper! You are too funny. “All in a once!” Love the music to this video. Can’t wait to make all of the recipes!

[@markhershner2240]

I drizzle with olive oil, salt pepper, and parmesan and then roast in the oven on 400 f until soft with brown edges!! Amazing!!

[@ruthlaird837]

Wonderful as usual. I LOVE the music choices, too.

[@susana922]

Eva, I love all your recipes. Thanks for sharing them.

[@dfb8854]

My Mother in-law is from Palmer and she is an awesome, awesome cook and so are all of her 7 boys and 3 daughters!!

[@fredfine]

I particularly loved the soundscape of this video 🙏🏻 You two are so special! 💖

[@moiramackay9085]

such an amazing array of dishes from the humble cauliflower

[@trixisum]

A traditional way to eat cauliflower here Austria is called "Karfiol mit Butter und Brösel" (= cauliflower with butter and breadcrumbs). You simply cook cauliflower floret (bit don't let them get mushy). In the meantime, slowly melt some butter, add breadcrumbs and carefully roast them to golden colour, season with salt and nutmeg. Once the cauliflower florets are cooked, mix them gently with the roasted breadcrumbs and enjoy.

[@michaelmcdermott209]

The Fritters looked amazing.

[@jeannamcgregor9967]

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.

[@jacyellowtree6043]

Lovely video - great recipes, v enjoyable music and fun banter. Thank you!!!

[@nagymaris]

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.

[@burnellvassarmd4670]

Che bel video. Grazie per le insolite idee di cavolfiore! A mi piace i momenti lenti nei video Canon la musica che suono, voi due siete adorabili insieme. ❤

[@marycelletti6707]

Yep! Nonna from Sicily and Papa from Rome! Love cauliflower

[@williamthomson638]

I enjoy watching you cook. It comes so naturally to you.😊

[@lburkley1]

My mother served steamed cauliflower with olive oil, salt, pepper and garlic. I love it that way.

[@leoclayton7448]

You are truly blessed loves to cook for you, cauliflower pie looks delicious ❤️❤️

[@VerhoevenSimon]

Those all look magnificent, especially the pie.

[@gladystassone2852]

I love cauliflower and can’t wait to try this.👏🥰 yummy.😊

[@GlenHavard]

roasted cauli is amazing and my favorite prep method

[@Halfsour1]

You guys make me smile. Cauliflower does as well. Keep up the great work!

[@susanwickiser5960]

Cauliflower is delicious in a frittata!!! Enjoyed today’s video!

[@julieweiner1623]

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 🇮🇹

[@michaelburr9775]

I grew up with a Sicilian Grandmother ❤️ 😍 💖 ❣️ past with broccoli pasta with cauliflower, which was a staple recipe also fryed with potatoes and garlic, onion, and egg delicious..running to the store getting cauliflower 😋

[@dougpearce8019]

The Cauliflower side dish is quite good. I like the salty-meaty burst of flavor when I encountered an anchovy. Thanks for sharing.

[@Chaoslived]

I’ve been needing cauliflower ideas ❤ Thank you so much

[@ricko1321]

Brings me back! Need to start trying to make these now that the greats are gone!

[@nourtarek9984]

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

[@tamarashepherd1123]

YUM! Luv cauliflower...just learned new ways to cooke it. Thank you Ava❤