I have had that same problem. Most recipes I use only require half a head of cauliflower! I had to come up with a way to use that other half.
This is a recipe I called “Stewed Vegetables,” for lack of a better name. It’s not very sexy or descriptive, but it serves my purpose because it changes based on what I have to use up in my refrigerator. It always has cauliflower and a TON of greens, but other than that, it’s up in the air. The basic steps are:
- par boil/blanch diced up “harder” veggies (potatoes, cauliflower, collard greens, etc) if they aren’t already cooked
- cook beans or lentils if they’re not already cooked (optional)
- heat up stock, and if you don’t have any, reserve water from blanching greens
- sauté fresh herbs (or bloom dried herbs and spices) in butter or ghee in a large pan (I use a 14.5″ diameter pan which is ridiculous, but hey, we eat a lot)
- add chopped onions to the pan and sauté over medium heat until translucent
- add some salt and freshly ground pepper (don’t add salt if you’re using chard as your green – I find it quite salty)
- if there’s still some moisture / oil in the pan, throw in the beans or lentils if you have them, if not, throw them in after the stock
- Add stock / reserved blanching water
- continue to cook, uncovered, to desired “stew” consistency.
- NOTE: if you have rice or quinoa you want to use up, just throw that in at the end to heat it up (you don’t want to overcook them). My favorite herb to use is sage and my favorite “hard” veggies are cauliflower, collards and Japanese sweet potatoes.
This dish works really well with curry and chick peas as well. Just make sure you bloom the curry in plenty of butter/ghee before you put the onions in. That’s a very important step!
Here is another, earlier post of mine regarding the use of leftover vegetables. Lastly, another great way to use leftover cauliflower (I wish this recipes was mine, but it isn’t) is Nom Nom Paleo’s Asian Cauliflower Fried Rice (it has no rice!).