0:00
- Hey y'all, I'm so excited to share this recipe with you.
0:03
It's so simple, so good.
0:06
And it's from Cooking with Paula Deen Magazine.
0:08
And while I'm saying that, let me remind you
0:12
that I am running a special on that magazine
0:16
for a year's subscription.
0:18
You can get it for $16.99 for a year's subscription,
0:28
against retail and stores.
0:33
So I think it's a great deal.
0:35
It makes a good gift.
0:36
Or if you like just keeping fresh recipes
0:40
in your repertoire, it's a great way to
0:45
you know, just refer to those magazines.
0:48
But anyway, have y'all noticed that cauliflower
0:51
has become a huge star in the food world?
0:57
And I have always loved cauliflower.
0:59
When I call myself trying to give up my wonderful potato,
1:06
this was the closest thing to that potato.
1:15
I just put the butter
1:17
and a little sour cream on it
1:19
and then salt and pepper and I would eat it
1:21
just like I would a baked potato.
1:23
So, like I said, this recipe
1:27
is in Cooking with Paula Deen Magazine
1:30
and we have steamed this.
1:36
Teresa cut it off nice and even
1:38
so it stands up properly.
1:40
We put this in a skillet, not covered with water
1:48
about a half an inch thick, deep,
1:53
and cover it and let it steam for about eight minutes.
1:58
So we have taken it out,
2:02
let it drain real good and have patted it dry.
2:07
Now here's the favorite part of this recipe to me.
2:13
Let me just do my little,
2:15
y'all don't be scared.
2:17
Eddie, don't be scared. Teresa, don't be scared.
2:20
(Teresa and Paula laughing)
2:22
We ain't going to the doctor.
2:23
- [Teresa] We can run faster than you though
2:26
(Teresa and Paula laughing)
2:27
That's, that's why I ain't foolin' y'all.
2:33
So I've got melted butter right here.
2:36
I've got garlic salt.
2:38
I've got crushed red pepper flakes.
2:47
And everything seasoning.
2:52
And where'd you say this came from? Whole Foods?
2:54
- [Teresa] No, I got that from Trader Joe's.
2:55
- Trader Joe's. Okay.
2:57
- [Teresa] That's from my own supply.
3:00
- So this is sea salt, garlic and onion.
3:04
And it's sesame seeds.
3:05
And I love sesame seeds.
3:07
They get between my teeth but I love them.
3:10
I just can't give 'em up.
3:13
All right, so we are gonna take our cauliflower
3:18
and we're gonna transfer it back into our skillet.
3:22
I'm gonna take our crushed red pepper
3:26
and mix with our butter and our garlic salt.
3:36
Just gonna stir that around, blend it all up together.
3:42
And I don't know if y'all have ever
3:47
coated maybe your chicken or fish with mayonnaise
3:56
It is so good because that mayonnaise contains oil
4:02
which keeps everything moist and it's just delicious.
4:06
- [Teresa] I never thought of that.
4:08
I've never done it on cauliflower until now.
4:16
'cause to me the only way to do this is by hand.
4:22
And how much mayonnaise did it call for? Like a half cup?
4:24
- [Teresa] Half a cup.
4:27
So our intentions are for you to cover it good.
4:38
Now, you know, mayonnaise doesn't have any carbs, y'all.
4:43
So if you're on a low carb diet, have at it.
4:50
- [Teresa] Isn't that so funny?
4:52
Things that I love, you know,
4:54
a lot does not have carbs.
4:58
Like heavy whipping cream.
5:01
- You know, I can, I can sweeten it with
5:04
an artificial sweetener and it's just so good.
5:18
that is coated very, very good.
5:24
With one of my favorite condiments.
5:28
I don't know, I might better not take off my glove yet.
5:35
I think I'm going to have to.
5:40
So I can pick this up and
5:49
over that cauliflower and let it run down.
6:03
It's funny how the simplest things can make me happy.
6:06
(Paula and Teresa laughing)
6:11
I'm so thankful I have a love for the kitchen
6:16
because it's something I can do
6:19
that can be real productive and fulfilling.
6:23
In more ways than one, it can be fulfilling.
6:26
All right, now I'm gonna take Teresa's
6:35
I think that's what it is.
6:37
- [Teresa & Paula] Everything but the bagel.
6:43
- [Paula] Just coat that real good.
6:54
This is kind of the way I have to put the coconut
6:59
you know in order to get that side done.
7:05
Okay, how delicious does that look y'all?
7:11
Now we're gonna put this in the oven.
7:15
We're pre-heating the oven to 425
7:18
and we're gonna bake it for about 30 minutes.
7:24
Now 425 sounds a little
7:31
So you determine what temperature you want
7:34
but you just don't want it
7:36
burnt up at the end of 30 minutes.
7:38
And you want this to be tender.
7:42
When you insert a little steak knife down into the center
7:46
and it goes without effort, you know it's tender.
7:50
So if it is not, you know,
7:52
cook it for another 8 to 10 minutes.
7:55
Now the way I do a whole head of cauliflowers,
7:59
I kind of cut it like a pie.
8:06
Okay, Eddie, I'm sorry you can't taste yours along with us.
8:18
It's cooked perfectly.
8:21
And how long did we cook that? 30 minutes?
8:25
- [Teresa] Yes ma'am.
8:33
Ooh and it's got a kick from that -
8:39
- So if y'all make this recipe
8:44
I didn't even put all red pepper in it, did I?
8:55
- [Teresa] Especially depending on who's eating it.
8:57
- Yes. Depending on who's eating it.
8:58
This would be cruel to give to a child.
9:05
And does that everything but the bagel,
9:07
does that have salt in it?
9:13
I didn't realize that.
9:14
- [Teresa] I think it does.
9:15
Hold on. Let me look.
9:16
- Oh here, I'll look.
9:17
- [Teresa] It might not.
9:20
Because we use salt, garlic salt on it.
9:36
- Sea salt, yes. So -
9:43
- [Teresa] You could do a little less
9:44
on the garlic salt if you were -
9:45
- Yeah, like do garlic powder.
9:49
You're watching your sodium?
9:53
Instead of garlic salt.
9:56
And I might should have been a little lighter with this.
10:00
- [Teresa] Oh I think it's good.
10:01
- 'cause of the salt in it, but it's,
10:05
That mayonnaise with that butter poured over it.
10:16
- [Teresa] Like you say, winner winner chicken dinner.
10:18
- Winner winner chicken dinner, that's right.
10:22
Love and best dishes to y'all.
10:24
I mean we are eating no carbs,
10:28
- and very few calories.
