eginning the cooking process. Ricing cauliflower is easy peasy. Just cut up
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.
t looks like cauliflower snow.
Place cauliflower rice/snow in
boil.
Place potatoes, cauliflower and soaked peas in slow
large bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon
Break the cauliflower up into florets, then steam
rowned, almost crisp.
Place cauliflower, DCCC, eggs, seasonings, 1/3
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
o break down; add the cauliflower florets to the pan and
br>For the cauliflower / cabbage pickles. Wash the cauliflower and cut into
nch pieces. Break up the cauliflower into florets.
7
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.
Break broccoli and cauliflower into flowerets and chop into bite size pieces.
Chop tomatoes and onion.
Pour any dressing over mixture.
Italian is best.
Let marinate several hours or overnight.
Keeps well for several days in refrigerator.
AST INDIAN BASMATI RICE (MADE EASY) recipe here, while following the
See thenutbutterhub.com/cauliflower-popcorn-recipe/ for directions.
Find lots more delicious recipes as well!
f the stem of the cauliflower with a sharp knife.