In this case , don't you think you would wind up with one piece spicy and one piece bland? Not like you were making pasta or some other well blended dish.
The flavor may mellow over a few hours' time. If not, add little olive oil and maybe salt to smooth out the flavor. You can incorporate small amounts into salads containing other ingredients (cut the florets smaller). Follow Nancy's advice about adding an acid, turning it into a condiment more than a dish in itself, then you can add it to other preparations to perk up the flavor.
(Disclaimer I have never tried this, but been frustrated by the opposite) Since flavors get dulled in the process of freezing and defrosting, you could throw them in a freezer if you've the space. Other than that I agree with Nancy cut into small pieces then toss with some sour cream fresh herbs and a small shaped noodle. Eating this cold/room temp will also diminish the heat.
OR gift it to a friend who likes more spice/ brags they can eat anything spicy and brings hot sauce around with them
The idea of using freezing's ability to dull tastes is logical but new to me. Thanks for the idea, for when I next make the over-spicing mistake.
Also, laughed out loud and liked your idea of giving to the friend who carries hot sauce around/brags of tolerance :)
I learned this the hard way as well. Now, I add 'little bits' of pepper, or spices, and taste after each addition. I agree with Phil, rinse a few pieces and add more cauliflower to balance it out.
Try rinsing or soaking a few pieces and see if that helps. Cauliflower is fairly sturdy so the water shouldn't hurt. If it works, do the whole batch and dry with a paper towel, re-season if needed. Nothing to lose at this point.
Sometimes, if you've added way too much spice, the dish is ruined beyond repair, and it may be better to accept the error & dump the ruined dish rather than waste good food in trying to fix.
If you think it's possible or worth it to fix, most options are some way of diluting the spiciness (more doable) or of balancing it (harder, see below).
For diluting, add one or more of:
1) main ingredient (in this case, cauliflower)
2) bland starch in form or flavor you like (bread, potatoes, rice)
3) dairy (yogurt, sour cream, bland cheese)
4) other (meat, fish or other vegetables).
For balancing the taste of too much spice, add acid (like citrus or vinegar), or salty fried things.
Good luck, and let us know what you do, how well it works.
11 Comments
Make another portion of the same dish without the offending ingredient and mix the two batches together.
Whenever a workaround calls for the addition of an ingredient not present in the original preparation you are altering the flavor profile of the dish.
For some people, this is sometimes acceptable. It depends on the situation and the personin question.
Good luck.
Which leads me to an alternative suggestion. With the combined batch, repurpose into something else, like a baked cauliflour hash or soup.
OR gift it to a friend who likes more spice/ brags they can eat anything spicy and brings hot sauce around with them
Also, laughed out loud and liked your idea of giving to the friend who carries hot sauce around/brags of tolerance :)
If you think it's possible or worth it to fix, most options are some way of diluting the spiciness (more doable) or of balancing it (harder, see below).
For diluting, add one or more of:
1) main ingredient (in this case, cauliflower)
2) bland starch in form or flavor you like (bread, potatoes, rice)
3) dairy (yogurt, sour cream, bland cheese)
4) other (meat, fish or other vegetables).
For balancing the taste of too much spice, add acid (like citrus or vinegar), or salty fried things.
Good luck, and let us know what you do, how well it works.