Carmelizing Cauliflower
I googled how to carmelize cauliflower "without" using oil, there is not one that shows that this can be done. Does anyone know how to carmelize any vegetable without using oils? If I grill them will that get the same effect and taste?
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I dont know. But i am anxiously watching this thread. I imagine it would be very tasty. I like new flavors.
I can get the caulflower crusts crisp and brown..but my trick uses oils and cheese (full fat), and egg. basically I roast the caulfilower in oil on parchment paper (Parchment is key), stirring every so often until browned (about 20-30 minutes)> then I blend in the blender (watch the steam..it will blow the top off your blender with disasterous caulflower on teh ceiling results!!!). Add egg and cheese to the mix. Line a baking sheet or casserole with parchement paper, shape the caulflower mixture and then bake again until crisp.
So..I dont think I have what you are looking for...but I am totally watching!!
RNY Surgery: 12/31/2013;
Current weight (2/27/2015) 139lbs, ~14% body fat
Three pounds below Goal!!! Yay !
No problem, I adapted as above from this recipe.
The key is roasting the cauliflower before processing/blending it as it gets all the excess water out. I use whatever cheese is on hand (usually parm or mozerrella). ONe handful cheese and one WHOLE EGG per head of cauliflower/casserole dish
http://whatscookingamerica.net/Vegetables/Cauliflower-Pizza.htm
RNY Surgery: 12/31/2013;
Current weight (2/27/2015) 139lbs, ~14% body fat
Three pounds below Goal!!! Yay !
on 7/9/15 4:14 pm
You may be able to do it with stock, but I'm not sure it would work with cauliflower. If it's oil in particular you're worried about, butter will work just fine.
Caramelization happens when the sugars in a food break down, and the chemical reaction is aided by fats. Some foods with relatively high sugar content, like onions, can get away without much fat, so you could use chicken stock perhaps. But cauliflower doesn't have as much sugar, so you wouldn't be able to get the same chemical reaction and would simply end up with roasted veggies.
Sparklekitty / Julie / Nerdy Little Secret (#42)
Roller derby - cycling - triathlon
VSG 2013, RNY conversion 2019 due to GERD. Trendweight here!
Not that I know of and I'm a pretty good cook if I so say so myself! Like Julie said you need the oil to make the caramelization work. My only thought is that if you caramelized some onions without oil by cooking them very slow, at a low temp for a good amount of time you might be able to cook your cauliflower in with them and get the caramelized flavor on them but it wouldn't be actually caramelizing the cauliflower. I haven't actually tried this so not sure if it would work. If you are wanting to caramelize anything you usually need some oil to get the process going. A little oil isn't that bad for you, good luck!
I'm a vegetarian, love cauliflower, and tried this by roasting in the oven at 450 forever (literally, forever) and on a grill pan without much luck. The grill pan kind of charred it a bit, but it turned mushy before it reached the idea I had in my head.
i try to limit the amount of oil I cook with because sometimes when you are eating all veggies roasted in olive oil... It can feel like an oil slick.
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There are healthy oils you can use. I use grapeseed oil or coconut oil...,
or butter.
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on 7/10/15 8:02 am
Sparklekitty / Julie / Nerdy Little Secret (#42)
Roller derby - cycling - triathlon
VSG 2013, RNY conversion 2019 due to GERD. Trendweight here!