Baked Cauliflower Recipe

Facebook can be a boon for those searching for new recipes to test out. There are literally thousands of recipe groups, pages, memes and more for sharing recipes of pretty much anything and everything you can dream up. Some are good, some are not and it can be a crap shoot to figure out what recipes fall into what categories. I am hoping to help you sort through the clunkers and the keepers. This recipe, shared by my friend and fellow Recipe Reflections member Deanna S of Florida, is 100% keeper. I will admit, I was slightly skeptical of how the recipe would turn out, but I was pleasantly surprised and will be keeping this one handy for use year-round. I am posting the original meme then following up with the adjustments I have made or will be making in the future. In it's original state, I give this recipe a sold 3.75 out of 5 stars. I believe some slight tweaks will easily raise it to a 5.

When following the recipe as it is, I found that the head of cauliflower wasn't quite cooked enough after boiling for 7 minutes, especially since cauliflower floats when placed in a pot of water. After the initial 7 minutes were up, I flipped it over and cooked for an additional 7. This eliminated all of the uncooked spots and gave me a slightly tender head to work with. Also, I was out of parsley, so I substituted Italian seasoning in an equal amount. 

With these 2 slight changes, I was very impressed with this baked cauliflower recipe. It was the perfect firmness-not so soft that it fell apart as I cut into it yet soft enough to easily chew. The flavor is absolutely fantastic and may convert the cauliflower haters in your household into cauliflower fans! It has a zesty Italian zing to it, but is a touch on the salty side from the amount of parmesan cheese called for. My only other complaint about the original recipe is the amount of mayonnaise it calls for. I had quite a bit of the topping slide into the pan as it baked, making cleanup a bit of a pain.

Here is my updated version of this baked cauliflower recipe:

1 head fresh cauliflower, stem and leaves removed

1 chicken bouillon cube

large pot of water

3/4 cup mayonnaise

3/4 cup parmesan cheese

1 tablespoon minced garlic

1/2 tablespoon Italian seasoning, plus a sprinkle for garnish

1/2 cup shredded white cheddar cheese

black pepper to taste

Preheat oven to 350 degrees F. Fill a large pot with water and add bouillon cube, bring to a boil over medium-high heat. Once water is boiling, add the head of cauliflower and cook for 7 minutes; flip and cook for an additional 7 minutes. Turn off heat and place cauliflower in a bowl to drain. While cauliflower is draining, combine mayo, both cheeses, garlic and Italian seasoning. Place cauliflower head in baking pan and spread with the mayo mixture. Sprinkle with remaining Italian seasoning and pepper and bake in preheated over for 20 minutes. Cut into wedges and serve while hot. 

Betty Crocker's Cooky Book

I want to kick off this blog with a book that I know well and have used countless times-Betty Crocker's Cooky Book. I was first introduced to this book as a small child, just learning how to bake. My mother was an avid baker and this was her go-to book for cookies of all sorts, especially during the holidays. As a matter of fact, my first holiday memories are of helping her prep and bake cookies! My mother and I did not have a good relationship, but when it was time to bake, that never seemed to matter. There was something magical about the sifting of flour, whisking of dry ingredients and the creaming together of sugar and butter and this book was the solid foundation upon which those memories are built.

Originally printed in 1963, Betty Crocker's Cooky Book seems to be the gold standard in cookie baking, not just for myself but for generations of home bakers. It currently holds a 89% 5-star rating on Amazon and a 7% 4-star rating. As it has over 3,500 reviews, I did not read every review posted, but most of the negatives I read came down to issues between the buy and seller (damaged or misrepresented quality) or complaints that the recipes are not updated for today's current health trends. Both are legitimate complaints, but the book itself has a note printed inside that states the recipes are the same as they were back in 1963 and that they do not reflect our eating habits of today. Aaaaaaand in my humble opinion, you can't hold the publisher at fault for an unscrupulous seller. Anyway..... On to the recipes!

The 156 pages of Betty Crocker's Cooky Book contain more than 450 recipes, a note from Betty Crocker, table of contents, index and photos of many of the cookies contained within its pages. Well worth the suggested retail price of $25.99! But savvy shoppers know better than to pay retail, you can currently purchase this book from Barnes & Noble for $22.99. Shopping on Amazon can get you a copy from as low as $5.25 to as high as $49.99, depending on the age and condition that you choose. Even at $49.99 for the original edition in excellent condition, this book is well worth every penny. 

For me, the coolest part of this book is that it is nearly identical to the original 1963 publication and the sense of nostalgia that comes flooding back when I open its pages. The one and two-color line drawings, over-exposed photography and the inclusion of dates, shortening and molasses in so many recipes has me sniffing the pages hoping for a hint of that "old book smell". At the very least, I hope to encounter some pages that are stuck together from old ingredients. Alas, I never encounter either yet I am always happy to bake from this book. With recipes such as Butterscotch Lace Cookies, Ethel's Sugar Cookies, Cream Pralines and Koulouria-there really is something for everyone in this book. 

For the older generations, this book will bring back memories of carefree childhoods and Christmas. For the younger generations, it provides a number of opportunities to create new family traditions, bridge a generation gap and explore new ingredients. On a scale of 5 stars, I give Betty Crocker's Cooky Book a solid 5-star review. That doesn't mean this book is without its issues, because there are a few of them. For starters, despite being told that the recipes are exactly as they were originally printed, there are at least two glaring irregularities: the Spritz and the Gingerbread Boys have some changes that affect the quality of the final cookie. Also, another (minor) complaint is that due to the age of these recipes, some ingredients may be more difficult to come by.

Despite these two issues, I wholeheartedly recommend this book to anyone wanting a taste of their childhood. The book contains color photos of many of the recipes plus the publishers include a great assortment of tips to help your cookies turn out their delicious best. If you are a fan of food and history, there are also several anecdotes scattered throughout the book that bring more life to the recipes.