On a large serving platter, wooden tray or low rimmed basket, arrange rinsed and dried grapes, chunks of bread, small bowls of olives and the bread sticks, leaving room for the baked cheese.
Beat cream cheese in large mixing bowl with electric mixer on medium speed to soften.
Reserve 1/4 cup shredded cheese for garnish.
Mix remaining shredded cheese, chilies, 1/2 cup sour cream and ground pepper into cream cheese.
Spoon into 10-inch pie plate or quiche dish.
Bake at 350\u00b0 for 20 minutes or until lightly browned around the edge.
Spread remaining 3/4 cup sour cream over baked cheese spread.
Sprinkle with reserved 1/4 cup shredded cheese.
Garnish with bell pepper cut-outs.
Serve with tortilla chips.
egrees.
Place the frozen cauliflower in a 1 1/2
aste and pour over the cauliflower.
Scatter the spring onions
combine the sour cream, blue cheese, whole milk, garlic powder, onion
nd mix in ground meats, cheese, eggs, salt, and pepper.
Clean cauliflower, and trim off leaves and
rim leaves and stem off cauliflower; slice down middle.
Take
Preheat oven to 350\u00b0.
Break cauliflower into flowerets. Cover and cook for 10 minutes.
Drain.
In 2-quart casserole, stir soup, cheese, mayonnaise and curry powder together.
Add cauliflower and mix well.
Toss bread crumbs in melted butter and sprinkle on top.
Bake 30 minutes.
ooking spray.
Break the cauliflower into florets. Try to make
Heat 1 inch water to boil in covered saucepan.
Add cauliflower and salt; cook 10 minutes, no longer.
Drain well. Mix soup, cheese, mayonnaise and curry powder in 2-quart casserole.
Add cauliflower; mix well.
Mix bread crumbs with melted butter; sprinkle over dish.
Bake at 350\u00b0 for 30 minutes. Makes 4 to 6 servings.
Steam cauliflower until tender.
Mix mayonnaise, mustard and horseradish.
Frost cauliflower with mixture.
Place into baking dish.
Sprinkle with crumbs and cheese.
Bake at 400\u00b0 for 20 minutes.
Place on serving dish.
Preheat oven to 375\u00b0.
Melt butter in saucepan. Stir in flour. Gradually stir in milk. Stir until sauce is thick and smooth. Add salt, pepper, eggs and scallions.
Place the cauliflower in a greased baking dish. Cover the cauliflower with sauce, then bread crumbs and bake for 20 minutes.
ater to a boil; cook cauliflower in the boiling water until
Steam the cauliflower until just slightly underdone.
While the cauliflower is cooking, mix the mayonnaise and mustard together.
When the cauliflower is done, transfer it to a microwave-safe dish and spread the mustard-mayonnaise over it.
Cover with cheese.
Microwave for 2-3 minutes, until the cheese melts.
Or, if whatever else you're cooking isn't done yet, you can just cover the cauliflower and lets its heat melt the cheese until you're ready to serve.
Combine cauliflower and water in a large saucepan, bring to a boil.
Heat slow cooker on low, add cream cheese and cheese spread.
Pour in cauliflower and water, stir to be sure the cheese is dissolved and mixed through the cauliflower.
Add`dried beef and potato flakes, and mix well.
Cover, and cook on low for 2-3 hours, or over the stovetop until cauliflower is tender and done.
Prepare cauliflower by removing stem and greens.
Rinse under water but do not shake to dry.
Place in a microwave-safe dish. Cover loosely with waxed paper.
Microwave for 8 to 9 minutes on High (100%) or until tender.
Meanwhile, combine mayonnaise and mustard to make the tangy sauce.
Immediately spoon mustard sauce on top of cauliflower.
Sprinkle with cheese.
Let stand 5 minutes until cheese melts.
Makes 8 servings.
Clean cauliflower; cook whole in boiling water until done (tender).
Place in shallow pan.
Salt to taste.
Mix mayonnaise and mustard and spread on cauliflower.
Top with cheese and bake for 10 minutes at 375\u00b0.
ater to a boil. Add cauliflower; cover and steam until tender
Preheat oven to 425 degrees F (220 degrees C). Spray a 13x9-inch baking dish with non-stick cooking spray.
Place the cauliflower in a large mixing bowl. Toss with the olive oil and garlic powder until thoroughly distributed. Transfer the cauliflower mixture to prepared baking dish.
Bake in preheated oven 30 minutes. Top with shredded cheese and bake until the cheese has melted, about 5 more minutes.
Top cheesy florets with sriracha sauce to taste and garnish with green onions. Serve with a cold glass of milk.