Clean outer leaves from cauliflower and wash thoroughly. Drain until completely dry.
Mix together Miracle Whip and mustard.
Spread over top of the
whole head of cauliflower.
Wrap in foil, stem side down, making sure that the foil is not touching the top of the cauliflower head.
Bake in a 350\u00b0 oven for 30 minutes.
This is an easy, delicious alternative to the traditional steamed cauliflower.
nough to hold an entire head of cauliflower, leaving an inch around
nd salt generously. Add the cauliflower and boil gently until very
Remove leaves and wash fresh cauliflower. Place cauliflower head on a microwave safe plate and cover with microwave plastic wrap.
Microwave on High for 13-18 minutes or until tender. Remove plastic wrap (be careful, the steam will be hot!).
Combine mayonnaise, onion, and mustard in a small bowl. Spread over top and sides of cooked cauliflower. Sprinkle with cheese.
Microwave on High, uncovered, for 1 minute to heat topping and melt cheese.
Cut cauliflower head into wedges.
Preheat oven to 350 degrees farenheit.
Chop cauliflower head roughly in medium sized chunks.
Steam cauliflower in a pan until semi-soft.
Spread out in bakeproof pan.
Pour in the evaporated milk (or use half and half instead).
Sprinkle on the cheddar cheese. (or you can use Monterey Jack pepper cheese).
Next layer is corn flake crumbs (I often use Special K).
Dot top with pats of butter or margarine.
Sprinkle top with salt and pepper.
Bake for aproximately 25-30 minutes until lightly browned on top.
Combine the breadcrumbs, grated cheese, cream, egg yolks, nutmeg, salt and pepper.
Break the cauliflower into flowerets. Cover with boiling salted water. Cook until tender. Drain. Put the cauliflower into a heavily buttered shallow baking dish.
Spoon the cheese mixture over the cauliflower. Dribble the melted butter over the cheese mixture.
Bake in a 350 degree oven for 15 to 20 minutes, or until the cheese is crusty and brown.
Cut cauliflower into small pieces.
Make medium white sauce. Melt shortening in saucepan over low heat.
Add flour and add milk slowly, stirring constantly until sauce boils and thickens.
Stir in salt and pepper.
Place cauliflower in baking pan; add white sauce and cheese.
Bake 20 minutes at 350\u00b0.
This makes 1 cup white sauce and recipe needs 2 cups.
egrees F.
Chop the cauliflower into 1 1/2 -2
Break down cauliflower head into even sized chunks. Put cauliflower in food processor while
Cut the bottom of the stem off of the head of cauliflower. Do not break apart the florets.
Cut an X in the bottom stem.
Steam the cauliflower for 10 minutes, turn over and steam for another 5 to 10 minutes, until it is fork tender.
Place the cauliflower in a baking dish.
Melt the margarine and mix in the bread crumbs, garlic powder, basil and oregano.
Spoon the breadcrumb mixture over the top and sides of the cauliflower.
Bake in a 350 degree oven for 10 - 12 minutes until the breadcrumbs are golden.
Preheat oven to 350\u00b0.
Blend in small bowl all ingredients. Trim cauliflower of leaves and cut core to allow head to sit on it.
Spread butter mixture evenly over head.
Sit head upright in casserole dish and cover with foil tightly.
Bake for 1 1/4 hours. Serve whole.
Spoon juices over it.
In a stainless steel vegetable steamer, steam the cauliflower for about 15 minutes, until tender.
When the vegetable is tender, remove it from the steamer, and place it in a casserole, with a cover, just large enough to hold the head. Pour the egg over the top of the cauliflower, add salt and pepper, and top with the cheese.
Bake, covered at 375 degrees for 10 minutes, or until the cheese has melted and the egg is cooked.
rated potato.
Steam whole cauliflower head 5 to 7 minutes. Cool
Clean and cook whole head of cauliflower until tender-crisp (12 to 15 minutes).
Drain.
Place cauliflower in ungreased 1 1/2-quart casserole.
Mix remaining ingredients until crumbly and press evenly on cauliflower.
Bake at 375\u00b0, uncovered, until cauliflower is tender and crumb mixture is brown (15 minutes). Yields 6 servings.
Cook whole head of cauliflower, covered in 1-inch boiling, salted water, 10 minutes.
Remove from pan and cool.
Melt margarine, add flour and stir in milk, cooking until smooth and thick.
Add salt, pepper, eggs, pimiento and green onion.
Place cauliflower in greased baking dish.
Pour sauce over cauliflower and sprinkle with crumbs and cheese.
Bake at 375\u00b0 for 10 minutes.
Steam whole head of cauliflower for 30 minutes. Drain and place on a pie plate.
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, combine mayonnaise and mustard; spread the mixture over cauliflower and dot with pats of butter. Sprinkle generously with Parmesan cheese.
Bake at 375 degrees F (190 degrees C) uncovered, for about 30 minutes, or until the cheese is brown.
Boil 1 head cauliflower in salt water.
Drain.
Remove to a buttered casserole and season to taste.
Top with butter.
Bake in oven for 20 minutes.
Pour prepared cheese sauce over and serve hot.
Preheat the oven to 450\u00b0F.
Combine the milk, flour, and garlic powder in a bowl and stir until well combined.
Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Bake for 18 minutes.
While the cauliflower is baking, combine your buffalo sauce and olive oil or margarine in a small bowl.
Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.
Serve alongside blue cheese or ranch dressing and celery sticks.
Preheat oven to 350\u00b0.
Wash head of cauliflower and break into flowerets.
Cook for five minutes in boiling water.
Drain well. Meanwhile, mix cream of chicken soup, shredded cheese and mayonnaise.
Mix with cauliflower in a 2-quart baking dish.
Mix bread crumbs and butter; sprinkle on top.
Bake 20 to 30 minutes or until top bubbles.
Cut up head of cauliflower.
Cut up pieces of butter and put over cauliflower.
Add 1 cup shredded cheese.
Top with Ritz crackers, sprinkled with butter.
Bake in 9 x 12-inch pan at 350\u00b0 for 1/2 hour.