Using a deep saucepan, heat 2 tablespoons of olive oil, add chopped onion cook until soft,but not brown about 5mins.
Add chopped garlic cloves.
Place the cauliflower and chopped potato into the saucepan, followed by chicken stock and milk and bring to the boil.
Cover the soup and simmer for 15-20 minutes, or until the cauliflower is soft.
Puree the mixture, add the nutmeg,.
Season to taste with salt & pepper and add a sprinkling of chopped parsley and grated cheese. Serve it warm with crusty bread.
Bring chicken broth, cauliflower, potatoes, onion, carrots, salt, and pepper to a boil in a stockpot; reduce heat, cover pot with a lid, and simmer until vegetables are tender, 20 to 25 minutes. Remove pot from heat.
Mash vegetables using a potato masher or puree in a blender. Return pot to low heat and stir in milk. Cook soup until heated through, 3 to 5 more minutes.
irections for sauce:
This recipe makes enough sauce for about
Break the cauliflower up into florets, then steam
t looks like cauliflower snow.
Place cauliflower rice/snow in
large bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon
he stalk and break the cauliflower into bite-sized florets.
nch pieces. Break up the cauliflower into florets.
7
n the chopped broccoli and cauliflower. Boil for 5 to 6
Set oven to 350 degrees.
Butter an 8-inch baking dish.
Cook the cauliflower florets in boiling water until just fork-tender; drain well.
Place/arrange the cauliflower florets in baking dish.
In a bowl stir together the chicken soup, cheddar cheese, 1/4 cup Parmesan cheese, mayo, melted butter, curry powder and black pepper until well combined; pour over the cauliflower in the dish.
Sprinkle top with 1/4 cup Parmesan cheese, then sprinkle with the crushed cracker crumbs.
Bake for about 25-30 minutes.
Parboil the cauliflower florets until just softened, then
NDIAN BASMATI RICE (MADE EASY) recipe here, while following the preparation
ender/crisp - not mushy. Remove cauliflower in steamer basket and set
To make the base: Chop cauliflower into small pieces, add raisins
br>Trim the head of cauliflower, discarding the core and thick
est of the recipe, stirring occasionally.
Wash the cauliflower and cut
ightly blanch the romanesco and cauliflower in a large pot of
In a small bowl: mix the mayonnaise, grated Parmesan cheese and sugar to make the dressing and set aside.
In large bowl: break cauliflower into florets, tear lettuce into bite size pieces, red onion thinly sliced, add the bacon bits.
Pour dressing over the salad, cover and refrigerate.
Toss before serving.
PROCESS
Grind coriander seeds and keep aside
Make a fine paste of red chilies and keep aside
Lightly fry the cauliflower florets and keep aside
Heat 2 tbsp oil and add red chilli paste and ginger
Add cumin powder and saute
Add coconut milk, lemon stalk, salt, cauliflower florets and fish and cook for 5 minutes
Add fish sauce, lemon juice and grind coriander
Add basil leaves and serve with Thai rice
Cook the cauliflower for 20 minutes until it