1 large cauliflower
3 medium sized potatoes
1/2 large onion sliced thinly in long slices
1 teaspoon mustard seeds
2 cardamom pods
1 teaspoon coriander
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1 bay leaf
3 cloves
3 tablespoons vegetable oil
Start the potatoes to boil in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water. Cut the cauliflower into small bite sized pieces, throwing away most of the stem pieces. Wash and drain in colander. While the potatoes are cooking, heat the oil in a wide skillet till it is very hot. Add the mustard seeds and wait till they start popping. Add bay leaves, cardamom and cloves. Mix around for a while and then add onions. Wait till onions start to turn before adding the rest of the spices, except for turmeric. Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet. Add turmeric and stir. Continue stirring the vegetables under medium heat for another couple of minutes. Add half a cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes. Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of water and cover again for 5 minutes. Salt to taste and serve.
Cauliflower Au Gratin
2 large heads cauliflower
1 medium onion, diced
1 1/4 cups soy milk
3/4 cup water
3 tablespoons raw cashew nuts
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
3 tablespoons oil
1/3 cup unbleached flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon nutritional yeast
2 tablespoons whole wheat bread crumbs
1/2 teaspoon paprika
Cut the cauliflower into medium pieces and place in a bowl with the onions. Set aside. Blend the soy milk, water, cashews, salt, white and black pepper, nutmeg, garlic powder and nutritional yeast in a blender until smooth. Pour into a saucepan and gently heat, stirring often. Meanwhile, heat the oil in a small saucepan. Add the flour to make a roux. Then whisk the heated soy milk mixture into the roux to make a light, creamy sauce. For a thicker sauce, use more roux. Pour the sauce over the vegetables and stir. Oil a casserole dish. Pour the vegetable and sauce mixture into the pan and press lightly. Sprinkle the bread crumbs over the vegetables and cover with paprika. Cover and bake in a preheated oven at 350F for 45 to 55 minutes.
Cauliflower Cheese Souffle
2 cups chopped cauliflower
water
2 1/2 tablespoons butter
2 1/2 tablespoons flour
1 1/2 cups warm milk
salt
1/2 cup grated Gouda cheese
6 eggs, separated
Steam cauliflower until tender, set aside.Melt butter in a saucepan. Stir in flour over low heat, cook and stir for a couple of minutes or until golden brown. Remove from heat and stir in milk, beating with a wire whisk to make very smooth. Return to heat and bring to a quick boil, then reduce heat to simmer. Add cheese and salt. Cook for 3 to 4 minutes or until thickened, stirring all the time; remove from heat. Now separate eggs and beat yolks, adding white sauce slowly, then stir in cauliflower. Beat egg whites until stiff. Fold into mixture and spoon into a greased 2 quart souffle dish. Bake in a pan of hot water in a preheated 375F oven for 35 to 40 minutes.Serve immediately. Makes 4 to 5 servings.
Oriental Cauliflower
1 head cauliflower
1/2 cup broth
1 tablespoon soy sauce
2 teaspoons cornstarch
1/4 cup water
3 scallions, chopped
Slice cauliflower thinly. Cook in broth 5 minutes. Add soy sauce, cornstarch and water. Cook till thickened. Garnish with scallions.
Cauliflower Piquant
4 cups fresh cauliflower pieces
1/3 cup vegetable oil
2 tablespoons cider vinegar
1/2 teaspoons dry dill
pinch of ground white pepper
Steam the cauliflower until crisp tender. Combine with the remaining ingredients in a bowl. Stir to coat. Let stand at room temperature before serving. If made in advance, refrigerate after marinating for 1 hour.
Cauliflower Casserole
1 medium cauliflower
4 tablespoons butter
1/2 pound fresh mushrooms, sliced
4 tablespoons flour
2 cups milk
1/4 cup sharp Cheddar cheese, grated
1/4 cup seasoned bread crumbs
salt & pepper to taste
Separate cauliflower into bite sized florets and steam for 15 minutes until just tender about 15 minutes. Saute mushrooms in butter until they are soft and most of the liquid has evaporated about 5 minutes. Sprinkle flour over mushrooms and stir with a whisk to blend. Slowly stir in milk in 4 separate parts, whisking each addition well to ensure no lumps are left; add salt & pepper. Cook until sauce is smooth and slightly thickened. Place cauliflower is a buttered casserole, pour sauce over top. Combine cheese and bread crumbs and sprinkle over top. Bake for 15 to 20 minutes or until top in browned, and cheese is melted.
Cauliflower with Caramelized Red Onions
1 1/2 tablespoons butter
2 large or 3 small to medium red onions (about 1 pound), thinly sliced
1 teaspoon balsamic vinegar
Kosher salt and freshly ground black pepper to taste
1 head cauliflower separated into florets
2 tablespoons toasted pine nuts
Put butter in a heavy bottomed skillet over medium heat. Add onions and cook, stirring periodically, until the onions are a deep golden color, about 20 minutes. The longer the onion cooks the more frequently it needs to be stirred. Add balsamic vinegar, salt and pepper. Cook until most of the moisture evaporates and onions are deep brown, about 5 minutes. Meanwhile, steam 12 to 15 minutes or microwave 8 to 10 minutes the cauliflower until tender but still firm. Put cauliflower on a platter and top with caramelized onions. Sprinkle with pine nuts. Serves 4 to 6.
Cauliflower And Tomatoes
1 head cauliflower, washed, cut in pieces
5 tomatoes, sliced
3 tablespoons butter
seasonings to taste
Boil the cauliflower in salted water for 20 minutes. Drain off water. While cauliflower is cooking, put the butter, tomatoes and seasonings in a frying pan. Let cook for about 5 minutes. Put cauliflower in a stew pan, pour over it the tomatoes and let cook for 1 minute. Then serve.
Scalloped Cauliflower with Egg
1 medium cauliflower
2 cooked eggs
salt and pepper
1 1/2 cups medium white sauce
bread crumbs
Break the head into small flowerets and cook in boiling water. Add salt just before cooking is completed. Drain. Grease a baking dish and place a layer of cauliflower in it, then a layer of sliced eggs, then a layer of white sauce. Put a layer of crumbs over the top and bake in a hot oven until brown. Four tablespoons of grated cheese may be used instead of the hard cooked eggs. A bit of cayenne pepper may be added for additional seasoning.
Cauliflower Deluxe
2 10 ounce packages frozen cauliflower or 1 large head fresh cauliflower
1 can cream of shrimp soup
1/2 cup cultured sour cream
dash of salt
1/4 cup slivered almonds
Cook cauliflower until tender; drain. While cooking cauliflower, heat soup over low flame, stirring constantly. Add sour cream to soup and heat through. Pour over cooked cauliflower which has been placed in a serving dish. Sprinkle almonds on top. Garnish with parsley. Serve hot.
Cauliflower Salad
Salad:
1 head lettuce, shredded
1 head cauliflower, in Caramelized
1 small red onion, chopped
1 pound bacon, cooked crisp and coarsely crumbled
Dressing:
1 pint mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup sugar
Toss together lettuce, cauliflower, red onion and bacon. Mix together mayonnaise, cheese and sugar. Pour dressing over salad just before serving.
Cauliflower and Spinach Salad
3 cups cauliflowerets
1/2 pound spinach
Dressing:
6 tablespoons vegetable oil
3 tablespoons white wine vinegar
1 large garlic clove,crushed
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/2 cup slivered almonds
Rinse and drain cauliflower and cut into small flowerets. Wash and trim spinach. Stack leaves and slice crosswise into 1/4 inch strips. Place in a salad bowl along with cauliflower. Cover and refrigerate until serving time. In a jar, combine oil, vinegar, garlic, salt, mustard, basil and pepper. Shake to blend well. Just before serving, pour dressing over vegetables; add almonds and mix gently but thoroughly. Makes 6 servings.
Cauliflower Crab Soup
1 medium head cauliflower, cut into florets
1/4 cup butter or margarine
1/4 cup flour
1/4 teaspoon white pepper
2 cups low fat milk
2 cups chicken or vegetable broth
4 ounces cream cheese with chives
1 6 to 7 ounce can crab meat, drained
1/4 cup dry white wine
2 tablespoons snipped fresh parsley
Rinse cauliflower and drain. If using a head, cut into small florets, discarding the core. In large saucepan over medium heat, melt butter. Add cauliflower. Cook, stirring occasionally, until crisp tender, about 5 to 6 minutes. Stir in flour and pepper. Add milk and broth all at once. Cook and stir until mixture comes to a boil and is thickened. Simmer 1 minute. Place cream cheese in a small bowl. Gradually stir in about 1 cup of the hot milk mixture and blend until smooth. Return cheese milk mixture to saucepan and cook and stir until blended. Stir in crab meat and wine. Heat through. Ladle into soup bowls and garnish with parsley.
Baked Cauliflower
1 medium head cauliflower
2 large carrots, sliced
1 medium onion, sliced
2 teaspoons salt
1 cup cream
2 tablespoons butter
1/4 teaspoon paprika
1/2 cup grated American cheese
Cover cauliflower with warm, salted water. Let stand 30 minutes. Drain and cut into florets and arrange with carrots and onion in a greased 2 quart casserole. Add salt, cream and butter. Sprinkle with paprika and cheese. Cover and bake in a preheated 350F oven for 45 minutes. Uncover and continue baking for 15 minutes longer.
Cauliflower and Potato Curry
4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
3/4 teaspoon ground turmeric
1/2 teaspoon chilli powder
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1 big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 teaspoon garam masala
1/2 cup wheat berries, optional
Add all ingredients to a crockpot and cook on low for approximately six hours. If you're adding wheat berries, cook them on high with an additional cup of water for an hour, then add remaining ingredients and cook on low. With the wheat berries, if things start drying out, add more water.
Cauliflower Soup with Pan Seared Mushrooms
3 tablespoons unsalted butter
3 onions, halved and thinly sliced
3 pounds cauliflower, separated into florets and coarsely chopped
4 cups chicken stock or water
3/4 cup heavy cream
salt and freshly ground white pepper
4 medium matsutake mushrooms or small Portobellos, stemmed and halved crosswise
2 tablespoons pure olive oil
Melt the butter in a heavy saucepan. Add the onions and cook over moderately low heat, stirring occasionally, until very soft but not browned, about 15 minutes. Add the cauliflower and chicken stock and bring to a boil. Cover and simmer over moderately low heat, stirring once, until the cauliflower is very soft, about 30 minutes. Let cool slightly. Working in batches, puree the soup in a blender. Return the soup to the saucepan, stir in the cream and season with salt and pepper. If necessary, add a few tablespoons of water to thin the soup. Preheat the oven to 325F. Heat a large ovenproof skillet. Brush the mushrooms with the oil, season with salt and pepper and add them to the skillet. Sear over moderately high heat, turning once, just until tender, 6 to 8 minutes. Transfer the skillet to the oven and bake for 3 to 4 minutes, or until the mushrooms are very tender. Thinly slice the mushrooms. Rewarm the soup over moderate heat. Ladle into shallow bowls, garnish with the sliced mushrooms and serve.
Cauliflower and Potato Tango
4 cups mixed cauliflower and potato
1 medium sized tomato, chopped
1 1/2 inch piece of fresh ginger, peeled and chopped fine
2 tablespoons unsweetened, shredded coconut
1/4 cup fresh cilantro leaves, chopped
1/2 cup water
5 curry leaves, fresh or dried
3 tablespoons sunflower oil
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 pinch hing
1/2 teaspoon masala powder
1/4 teaspoon turmeric
1/4 teaspoon salt
4 cups water
Wash the vegetables. Peel the potatoes. Cut the vegetables into bite sized pieces. Put the ginger, coconut, cilantro and the 1/2 cup water in a blender and mix until liquefied. Set aside. Heat a deep frying pan on medium and add the oil, thing seeds and mustard. seeds and hing. Stir until the seeds pop. Then add the blended mixture, masala powder, turmeric and salt. Brown slightly and add the cauliflower, potato and tomato. Stir until all ingredients are mixed. Pour in the 4 cups of water, cover and cook until just soft.
Cauliflower Fritters
1 medium sized cauliflower
3/4 cup flour
1 egg
3/4 teaspoon baking powder
1 teaspoon sugar
pinch nutmeg
3/4 cup milk
oil for frying
1/4 teaspoon salt
Cut cauliflower into medium sized florets and cook in boiling salted water for 6 to 7 minutes or till just tender. Drain & keep aside. Beat egg with milk in a small bowl. In another bowl, mix flour, sugar, baking powder, salt and nutmeg. Gradually stir milk mixture into flour mixture and beat until smooth. Dip cauliflower florets into batter. Heat oil in a pan and fry the cauliflower in hot oil until golden brown on all sides. Drain out excess oil and serve hot.
Cauliflower Parmesan Gratin
1 tablespoon butter
1/4 teaspoon cumin
1/2 cups grated Parmesan cheese
3/4 cup milk
2 1/2 cups cauliflower
Cut cauliflower into 1 1/2 inch florets. In a small heavy saucepan melt the butter over moderately low heat, add the cumin and the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a slow stream, whisking, bring the mixture to a boil, whisking, simmer the sauce for 1 minute. Stir in 4 tablespoons of the Parmesan and salt and pepper to taste and cook the sauce over low heat, stirring, until the cheese is just melted. Remove the pan from the heat and keep the sauce warm. In a steamer set over boiling water steam the cauliflower, covered, for 5 minutes, or until it is just tender, and transfer it to a buttered 3 cup baking dish. Drizzle the cauliflower with the sauce, sprinkle it with the remaining 1 tablespoon Parmesan, and bake the gratin in the upper third of a preheated 400F oven for 15 minutes, or until it is golden and bubbly.
Cauliflower and Peas
1 cauliflower
3 tablespoons oil
1 inch piece ginger, peeled and julienned
4 green chillies, cut in half lengthwise
1 teaspoon whole cumin seeds
2 tablespoons ground coriander
1/2 teaspoon cayenne
1/2 teaspoon turmeric
1 1/2 teaspoons salt
16 ounce package frozen peas, rinsed in warm water
1/2 teaspoon garam masala
fresh chopped coriander for garnish
Discard the leaves and inner core of the cauliflower. Cut the florets and tender stems into 1 1/2 pieces. Rinse cauliflower and set aside in a colander. Heat the oil in a wok over medium high heat. Add the cumin seeds, ginger and chillies and stir fry for 1 minute. Add cauliflower, mixing well. Reduce the heat to medium low and stir fry until the cauliflower browns, about 10 to 12 minutes. Add coriander, cayenne, turmeric and salt. Continue to brown for another minute, blending all spices thoroughly. Stir in peas. Cook, stirring, as cauliflower continues to brown, about a minute. Cover and simmer for about 6 to 8 minutes, until cauliflower is tender. If any liquid remains in pan, raise the heat and rapidly boil it off. Stir in the garam masala. Remove to a serving dish and serve at once, sprinkled with coriander.
Christmas Cauliflower
1 large head cauliflower, broken into florets
1/4 cup diced green pepper
1 7.3 ounce jar sliced mushrooms, drained
1/4 cup butter or margarine
1/3 cup all purpose flour
2 cups milk
1 cup shredded Swiss cheese
2 tablespoons diced pimientos
1 tablespoon salt
paprika, optional
In a large saucepan, cook cauliflower in a small amount of water for 6 to 7 minutes or until crisp tender; drain well. In a medium saucepan, saute green pepper and mushrooms in butter for 2 minutes. Add flour; gradually stir in milk. Bring to a boil; boil for 2 minutes, stirring constantly. Remove from the heat; stir in cheese until melted. Add pimientos and salt. Place half of the cauliflower in a greased 2 quart baking dish; top with half of the sauce. Repeat layers. Bake, uncovered, at 325F for 25 minutes or until bubbly. Sprinkle with paprika if desired. 8 to 10 servings.
Curried Cauliflower with Farfalle and Sesame Seeds
3 tablespoons vegetable oil
2 onions, skinned and sliced
1 level tablespoons garam masala
1 cauliflower, broken into small florets
1/2 pint stock
salt
lemon juice
12 ounces farfalle cooked al dente
3 tablespoons sesame seeds
Heat the oil in a pan, add the lentils and gently fry for 8 to 10 minutes, stirring occasionally, until softened. Stir in the garam masala and mix well. Add the cauliflower florets and stir and turn until well coated with the mixture. Pour in the stock and simmer, covered, for 10 minutes until the cauliflower is cooked. Add salt and lemon juice to taste. Toss the cauliflower mixture into the hot, drained farfalle. Transfer to a warmed serving dish and keep warm. Brown the sesame seeds in a metal flan dish under the grill, shaking constantly and being careful they do not burn. Sprinkle the sesame seeds over the dish just before serving.
Cauliflower Bhaaji
1 cup water
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons paprika
1 teaspoon black mustard seeds
1/2 teaspoon turmeric
3 cloves garlic, crushed
1/2 inch fresh ginger, crushed
1 large onion, chopped
1 red chili, chopped
1 teaspoon black pepper
1/2 teaspoon salt optional
1 teaspoon vegetable stock
1 large cauliflower
1 can tomatoes
2 tablespoons tomato puree/paste
1/2 cup sweet corn
Bring water to the boil in a fry pan on the highest setting. Add the cumin, coriander, paprika, black mustard seeds and turmeric. Boil five minutes, adding boiling water if the mixture begins to dry out too much. Add the garlic, ginger, chilies and onions with a little more water and continue on a high heat. Add the base of the cauliflower and any green stalks and simmer covered till soft. Add the cauliflower florets and baste in the spices, a little more water may be needed. Add the tomatoes, stock, salt and pepper and leave simmering covered for about 15 minutes. Add the sweet corn and then the tomato puree to thicken. Serve with brown basmati rice or home made chappatis.
Cauliflower and Potatoes
1 head cauliflower
2 to 3 waxy potatoes, peeled and diced
1 to 2 cups veg broth or water
1 large onion
good quality curry powder to taste
salt and pepper to taste
1/4 cup frozen peas
Cut the cauliflower into florets. Saute the onion in some of the broth unit transparent in a large dutch oven. Add the rest of the broth and about 1 tablespoon curry powder. Mix well, then add the potatoes and cauliflower. Boil covered then turn down heat to medium low and cook until potatoes are tender. Adjust seasonings, adding more curry powder or salt and pepper to taste. Just before serving add the frozen peas and stir well. Serve over hot basmati rice.
Cream of Cauliflower Soup
1 cauliflower, about 1 1/2 pounds, chopped
2 cups chicken stock
2 cups water
4 tablespoons butter
1/3 cup flour
1 cup milk
salt and white pepper
1 egg yolk
1/4 teaspoon lemon juice
Melt butter over medium heat; stir in flour and cook over low heat 1 to 2 minutes, stirring constantly. Pour in stock, water and milk, beating with a whisk. Cook until the mixture is smooth, stirring constantly; reduce the heat and simmer 2 minutes. Add chopped cauliflower, salt and pepper; cook, partly covered, 15 minutes. Puree or mash the cauliflower. Beat the egg yolk, and beat in several tablespoons cauliflower puree; return the mixture into the saucepan, and cook 2 minutes. Add lemon juice; season with salt and white pepper.
Cauliflower & Ham Gratin
1 cauliflower, cut into florets
2 cups cooked ham, cubed
1 10 3/4 ounce can cheese soup
1/4 cup milk
1/2 teaspoon ground nutmeg
crushed pork rinds, 1 cup
2 tablespoons butter
2 tablespoons shredded cheddar cheese
Preheat oven to 400F. Spray an 11 x 7 inch baking dish with non stick spray. Arrange cauliflower in baking dish. Sprinkle with ham. Mix soup, milk and nutmeg until smooth. Pour over ham. Cut butter and cheese into crushed pork rinds with a pastry blender or two knives until crumbly. Sprinkle over soup mixture. Bake for about 25 minutes until bubbly and topping is golden brown. 4 to 6 servings.
Cauliflower and Rice Casserole
1 head cauliflower; cut into florets
juice of 1 lemon
3 cloves garlic, crushed and chopped
3 cups cooked brown rice
1/4 teaspoon each basil & white pepper
1 1/2 cups nonfat sour cream
1 large onion, chopped
2 small cans chopped green chiles
2 cups grated low fat cheddar cheese
1 pound mushrooms
In skillet, add garlic, cauliflower, basil & pepper; saute until tender, about 20 minutes. In another skillet, add juice of lemon, mushrooms & onions; saute until tender. Combine all ingredients in bowl; mix well. Spoon into baking dish. Cover & bake at 350F for 30 minutes. Serves 6.
Roasted Cauliflower and Mushrooms
3 cups cauliflowerets
1 cup chopped mushrooms
1/2 cup chopped red onion
1 tablespoon olive oil
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1/3 cup chopped green onions
Preheat oven to 350F. Mix all ingredients, except green onions. Spread evenly in a baking dish coated with cooking spray. Bake uncovered 45 minutes, stir occasionally until vegetables are tender & golden brown. Sprinkle with green onions. Serves 6.
Garlic Cauliflower Stir Fry
3 tablespoons butter or margarine
1 large head cauliflower, broken into florets
2 garlic cloves, minced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 1/2 teaspoons lemon pepper seasoning
In a skillet over medium heat, melt butter. Add cauliflower and garlic. Sprinkle with parsley and lemon pepper. Cook and stir for 12 to 15 minutes or until lightly browned and tender. Serves 8.
Cheesy Cauliflower Soup
1 tablespoon olive oil
1 cup chopped green onion
4 cups chicken broth
2 8 ounce packages fresh cauliflowerets
1/4 cup all purpose flour
1 1/2 cups shredded pepper Jack cheese
1/4 cup roasted red peppers
1/2 teaspoon salt optional
1/4 teaspoon hot pepper sauce
Heat oil in a large saucepan over medium heat. Add green onions and saute about 3 minutes or until tender. Add 3 cups broth; bring to boiling. Add cauliflowerets; return to boiling. Reduce heat to medium low; cook about 6 minutes or until cauliflower is almost tender. Whisk together flour and remaining 1 cup chicken broth in a small bowl. Stir into saucepan. Bring to boiling; cook, stirring occasionally, 2 to 3 minutes or until soup is thickened. Remove soup from heat. Add cheese, stirring until melted. Stir in roasted red peppers, salt if using and hot pepper sauce, breaking up red peppers with a wooden spoon.
Cauliflower Bisque
1 medium head cauliflower, broken into pieces
1 small zucchini, chopped
1 medium carrot, chopped
1 large yellow onion, chopped
4 tablespoons veggie base
2 teaspoons salt
1 2 tablespoons mild yellow miso optional
1/2 teaspoon white pepper
5 cups water
2 boxes silken tofu
1 tablespoons chopped fresh dill
In a large pot, saute onion, carrot, zucchini and cauliflower in oil until slightly cooked, about 5 minutes. Add water, tofu, seasonings and bring to a boil. Cook 5 minutes more, or until cauliflower is soft. Blend well in 2 or 3 batches. 1 cup of white wine may be substituted for 1 cup of water.
Cauliflower Casserole
1 small cauliflower
3/4 cup brown rice
3/4 cup millet
2/3 cup white cheese, 1/2% fat or salted cheese
1/2 cup onion chopped
1 tablespoons lemon juice
1 teaspoon basil
dash black pepper
Mix millet and rice into 3 cups of water and cook for about 30 minutes. Chop cauliflower into small chunks and soak in plain or salted, optional water. Using a large cooking pot, saute onions in water and lemon juice. Add basil & pepper and saute until the onions are soft. Now add the cauliflower and steam until cauliflower begins to turn soft, don't over cook. In a casserole dish place the lightly cooked cauliflower and mix in the cooked millet and rice. Once mixed, then add in the cheese and mix again. Toss into the oven and cook at 375F for 30 to 45 minutes.
Two Cheese Cauliflower
1/2 pound cauliflower
2/3 cup shredded Swiss cheese
1/3 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
4 tablespoons butter
Blanch cauliflower until tender. Place in a shallow dish. Mix cheeses and bread crumbs in a bowl. Drizzle the butter on top and toss lightly. Sprinkle this cheese mix over the cauliflower and bake at 450F for 10 minutes.
Snap Bean Cauliflower Casserole
2 cans French cut snap beans
1 can fried onion rings
1 can cream of celery soup
8 ounces non fat sour cream
1 1/2 cups extra sharp Cheddar cheese
2 heads fresh cauliflower
1 1/2 teaspoons salt or to taste
1 teaspoon Cajun blend, or to taste
Boil cauliflower in water with 1/2 teaspoon salt or to taste. Cook well done. Put in a mixing bowl with 1/2 teaspoon salt, sour cream, 3/4 teaspoon Cajun Blend, Cheddar cheese and cream of celery soup. Cream just as cream potatoes. Take a 9 x 11 Pyrex dish and spray with garlic flavor Pam olive oil. Open 2 cans French cut snap beans, and drain. Spread them in a smooth layer in the bottom of the Pyrex. Cover with the mashed cauliflower. Smooth out the layer, top with the fried onions and the Cajun Blend. Preheat the oven to 350F and bake until the cheese melts 20 to 30 minutes depending on the oven.
Cauliflower Chicken
1/4 cup red lentils
1/2 green capsicum, diced
1 cup hot chicken stock
1/2 small onion, diced
1/4 head cauliflower, cut into small pieces
1/2 cup sultanas
1 grated carrot
1 1/4 cups tomato puree
1 teaspoon curry powder
Microwave lentils and stock in covered bowl for 5 minutes, stirring after 3 minutes or cook classically. Add the vegetables and sultanas. Stir through the tomato puree and curry powder. Cook on 100% power for 8 minutes, or on stove top for 30 minutes. Allow to stand for 3 minutes before serving with herbed rice.
Marinated Cauliflower
1 head cauliflower
extra virgin olive oil
vinegar, red wine or balsamic
spring onions
mustard
salt, pepper, sugar
Divide the cauliflower into florets and cook al dente. Set aside to cool until barely lukewarm. Make a vinaigrette from vinegar, oil, a teaspoonful of mustard, salt, pepper and a pinch of sugar. Chop spring onions and add to vinaigrette. Add vinaigrette to cauliflower, toss and leave it to marinate for 2 hours, overnight is fine also. This can be eaten as an appetizer or as a light meal with a slice of bread. Serves 4.
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