Quote:
Originally Posted by imp
One of the ways I like cauliflower is roasted "steaks" with butter and montreal steak seasoning on them, so a bigger head would be good for that, thanks for the tips!
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I don't even eat them cooked anymore since I started making a sour cream dill dip. It is so good on cauliflower and also with carrots and young tight headed broccoli. The main ingredients are sour cream, mayonnaise, a lot of dried dill weed, and some dry Hidden Valley Ranch dressing. It is then doctored with a bit of Worcestershire sauce, dried mustard powder, and salt and pepper to taste. The trick is getting the right balance of dill weed in the sour cream. Once you get enough to taste it really good then add the other ingredients to taste. The dill flavor will intensify after it has been refrigerated over night so if it isn't strong enough the next day then just add more. Don't be stingy with the dill!
Bill