| Mediterranean Cauliflower Salad 1 head cauliflower, cut into florets ¼ cup red bell peppers, chopped 2 tbsp fresh parsley, chopped ¼ cup Greek olives 1 tbsp capers 1 tbsp wine vinegar 3 tbsp olive oil ½ tsp dried oregano Salt and pepper to taste Steam cauliflower florets until just tender. Refresh under cold water to stop the cooking process. In a bowl, combine cauliflower, pepper, parsley, olives and capers, toss lightly. Whisk together the vinegar, oil and oregano and pour over vegetables. Marinate in the refrigerator for two hours or even overnight. Serve cold. |
| Ruth’s Baked Cauliflower 1 large cauliflower 4 ounces (1 stick) butter or margarine 1/4 cup fine bread crumbs 1 teaspoon chopped parsley 3 to 4 teaspoons grated Parmesan cheese Wash and break the cauliflower into flowerets. Place in steamer or colander over water and steam, covered, for ten minutes, or cover with water and cook until just tender. While cauliflower is cooking, melt the butter or margarine, add the bread crumbs, and stir until lightly browned. Drain the flowerets and dip them in hot bread mixture covering each completely. Place each in a casserole and pour the remaining bread crumb mixture over the cauliflower. Sprinkle with parsley and Parmesan cheese. Bake in a preheated 350° oven for 20 minutes. Baked cauliflower recipe serves 4 to 6. |
| Tangy Mustard Cauliflower with Cheese 1 head cauliflower 1/2 cup mayonnaise, reduced fat 1 teaspoon prepared mustard 1 teaspoon onion, minced 3/4 cup shredded Cheddar cheese In a large saucepan, bring salted water to a boil. Wash, trim and core the cauliflower; break up. Cook in simmering water 12 to 15 minutes until fork tender. Drain well. In a small bowl, combine mayonnaise, mustard and minced onion. Spread mixture over cauliflower. Sprinkle with shredded Cheddar cheese. Bake 3 to 5 minutes uncovered, in a 350 degree preheated oven or until the cheese begins to melt. Serve hot. |
| Broccoli and Cauliflower Au Gratin 2 cups coarsely chopped broccoli 2 cups coarsely chopped cauliflower 2 small garlic cloves, minced 1 tbsp all-purpose flour 1 cup shredded sharp Cheddar cheese 1 tsp olive oil ½ tsp paprika ¼ tsp each salt and pepper ½ cup fat-free milk 1 cup fresh bread crumbs Preheat oven to 375 degrees. Steam broccoli & cauliflower, covered, until crisp-tender. Drain well; set aside. Combine breadcrumbs, oil, paprika, salt, pepper & garlic; stir well & set aside. Place flour in a saucepan. Gradually add milk, stir with a whisk until blended. Bring to a boil over medium-high heat; cook until thick, stir constantly. Remove from heat; add cheese, stir until cheese melts. Combine vegetables & cheese sauce, stir well to coat. Spoon mixture into a 1-quart baking dish. Bake for 25 mins or until breadcrumbs are lightly browned. Let stand 5 minutes before serving. Serves 4. |
| Garlic Cauliflower Stir Fry 3 tbsp butter or margarine 1 head cauliflower broken into florets 2 garlic cloves, minced 1 tbsp minced fresh parsley or 1 tsp dried parsley flakes 1 ½ tsp 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 12-15 minutes or until browned and tender. |
| Cauliflower Soup with Thyme Croutons *Use Nonfat Dairy Products to Reduce the fat in this soup 1 1 1/2-pound head of cauliflower, stem end and leaves trimmed, head coarsely chopped 3 cups whole milk 1/3 cup whipping cream 4 tablespoons (1/2 stick) butter, divided 2 cups coarsely torn fresh bread (from crustless sourdough baguette) 1/2 teaspoon minced fresh thyme Bring chopped cauliflower and milk to boil in heavy large saucepan. Reduce heat to medium and simmer uncovered until cauliflower is tender, about 9 minutes. Stir in whipping cream and 2 tablespoons butter. Cool soup slightly. Working in batches, puree soup in blender. Season to taste with salt and pepper. Keep soup warm. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add bread pieces and stir until brown and crisp, about 9 minutes. Season croutons to taste with salt and pepper. Stir in thyme. Divide soup among 4 bowls. Mound thyme croutons atop soup and serve. |
| Cauliflower and Wild Rice Soup 1 med Onion, chopped 1 c thinly sliced celery 1 c Sliced fresh mushrooms 1/2 c Butter or margarine 1/2 c Flour 1 qt Chicken broth 2 c Cooked wild rice 2 c Cauliflower florets, cooked 1 c Light cream In a large saucepan, saute onion, celery and mushrooms in butter until tender. Sprinkle with flour. Stir to coat well. Gradually add chicken broth. Cook and stir until thickened. Stir in wild rice, cauliflower and cream until well blended. Cook gently until heated through. Do not boil. |
| Roasted Cauliflower 1 head of cauliflower 2-3 cloves of garlic, peeled and coarsely minced 1 lemon Olive oil Salt and Pepper Parmesan cheese Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Add garlic. Squeeze a lemon over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has. Place casserole in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. Test with a fork for desired doneness. Remove from oven and sprinkle generously with Parmesan cheese. Serves 4. |
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