Cauliflower is nothing but cabbage with a college education

Mark Twain once wrote, “Cauliflower is nothing but cabbage with a college education.” I love the quote, but am not sure of the context from which it was lifted. Here’s a fun cauliflower fact. The head of the cauliflower is often referred to as curd, since it resembles cheese curds. We eat a lot of cauliflower in our house, mostly roasted with olive oil, salt and garlic. One of my daughters only likes it steamed. Lately, I’ve been getting into “riced” cauliflower. Just throw the florets into a food processor and pulse until it resembles rice. You can then saute it and add whatever makes you happy. There’s a whole wide world of cauliflower recipes posted by ReciFoto’s users, though, so lets dive in.

Cauliflower Puree Soup

Cauliflower Au Gratin

Cauliflower Roast

Aloo Gobi

Sookhi Gobi

Cauliflower and Carrot Casserole

Baked Cauliflower

Cauliflower Pizza Crust

If you have any favorite cauliflower recipes, please share them on ReciFoto!

The ReciFoto Team

If you are getting this newsletter, it means you have registered for ReciFoto, either the website or the app.
Many of you have already updated your ReciFoto app! That’s great if you have, and we hope you’ll consider upgrading to ReciFoto Plus, especially now that we’ve reduced the price to just $0.99.  ReciFoto Plus allows you to save other users’ recipes to your Collection for easy access later. Another great feature of ReciFoto Plus is that you can make private notes on recipes that are visible only to you. And of course, we would be delighted if you invited your friends to download ReciFoto, too, and start sharing their recipes.

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Thanksgiving Snack Plate

The Great Pumpkin

Once again, I was all set to do a newsletter on salmon, but then I realized that Halloween is upon us, and it might be fun to do something a little more seasonal like pumpkins. If like me, you are of a certain age, you watched It’s the Great Pumpkin, Charlie Brown every year. So, in the spirit of Linus Van Pelt, I’ve picked the pumpkin recipes that are the most sincere, and perhaps you will feel the spirit of the Great Pumpkin rise out of your finished product.

It is very easy to buy and use canned pumpkin, but if you wanted to prepare your own here’s what you do: Preheat your oven to 350 degrees, Cut the whole pumpkin into small pieces. I’ve seen people use a grapefruit spoon to cut away the seeds and pith (the non-meaty part). Put the pumpkin skin side up in a large roasting pan and add a 1/4 inch of water to the bottom of the pan. Bake it until tender, which should take about an hour. After it has cooled, cut away the skin and take a potato masher and mash it, or throw it in a food processor or blender and puree it. Whether you use canned or fresh pumpkin, we hope you’ll be inspired to go beyond pumpkin spice lattes!

Pumpkin Bread

Pumpkin Mushroom Soup

Golden Pumpkin Hi-Lighters

Pumpkin Pie Smoothie

Pumpkin Pie

Pumpkin Chiffon Pie

Pumpkin Custard

Hop Pumpkin Rolls

We sincerely hope the Great Pumpkin chooses you this year. Have a fun and safe Halloween.

Enjoy Labor Day with Friends, Family and Food

It’s Labor Day weekend! Where did the summer go? Did you get to do all of the things you wanted to do this summer? How about half of them? These weekly newsletters usually are built around one ingredient. This week, will instead be what I would love to see at a Labor Day cookout. So, call up a bunch of friends, and usher summer out with fun and style. And with any luck, you’ll have some great leftovers to get you through the week!

Cold Strawberry Soup

Tomato Cilantro Salsa

Corn Salsa

Grilled Marinated Vegetables

Roasted Beets on the Grill

Bruschette with Grilled Eggplant

Bar-b-que Marinated Sliced Steak

Lemon and Rosemary Grilled Shrimp

Apple Pie

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The ReciFoto Team