Put cauliflower into a large saucepan over
50\u00b0F.
Place the cauliflower in a saucepan, cover with
Break cauliflower into small pieces and cook until tender. Drain and place in a shallow 2-quart casserole dish.
Melt butter in saucepan.
Stir in flour and cook together a few minutes. Remove from heat and blend in milk.
Bring to a boil, stirring constantly and simmer until thickened.
Pour over cauliflower in casserole.
Combine last three ingredients and spoon on top, pressing down if necessary.
Bake at 350\u00b0 for 30 minutes.
Break cauliflower into pieces.
Cook until tender.
Drain and place in dish.
Melt margarine and stir in flour; remove from heat and blend in milk.
Bring to a boil, thickening the mixture.
Pour over cauliflower.
Combine salt, stuffing, pepper, water and margarine.
Spoon over top.
Bake at 350\u00b0 for 30 minutes.
Can also use broccoli.
egrees F.
Cook the cauliflower in simmering water until tender
Place cauliflower in a saucepan; add 1 inch of water and 1 teaspoon salt. Bring to a boil, reduce heat, cover and simmer for 6-7 minutes, or until crisp-tender; drain. Grease the bottom and sides of a 2 quart baking dish; sprinkle with 2 tablespoons bread crumbs. Add cauliflower. Pour cream over top. Dot with butter; sprinkle with remaining salt and bread crumbs. Bake, uncovered, at 350\u00b0 for 25-30 minutes or until cauliflower is tender. Garnish with parsley.
Clean cauliflower and break into large pieces.
Steam or boil it until it's tender.
In small saucepan, heat milk and butter. Before the milk reaches boiling, gradually add flour.
Bring to boil and stir continuously until you have a thin cream sauce. Pour cream sauce over the cauliflower and stir until cauliflower is broken up and sauce is evenly stirred in.
Salt and pepper to taste.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
Cook and stir cream of chicken soup, mayonnaise, and lemon juice in a skillet over medium-high heat until heated through, about 10 minutes. Place cauliflower on a large plate and pour sauce over before serving.
Combine cauliflower and chicken broth in saucepan.
Simmer covered 10 to 12 minutes or until cauliflower is tender.
Combine milk and flour; mix well.
Stir into saucepan; cook and stir until sauce simmers and bubbles.
Sprinkle with salt and pepper to taste before serving.
Preheat oven
to
350\u00b0.
Lightly
oil
a 1-quart baking dish. Wash
cauliflower and break into flowerets.
Parboil in small amount of
water 8 to 12 minutes; drain.
Combine cauliflower, lo-fat
milk,
onion and seasonings in blender.
Blend until smooth.
Turn
mixture
into prepared baking dish.\tBake in preheated oven
20\tto
25 minutes until bubbly and lightly browned.
Makes 4 servings.
Break cauliflower into small pieces and cook until just tender.
Drain and place in a shallow 2-quart casserole.
Cook cauliflower until tender.
Layer cauliflower, white sauce and cheese in casserole dish.
Sprinkle with bread crumbs until hot in 350\u00b0 oven for 30 minutes.
Tastes good.
Cook cauliflower in 1-inch of water with salt.
When boiling, reduce the heat, cover and simmer for 6 minutes.
Drain and put in casserole.
Sprinkle with 4 Tbsp. bread crumbs or crushed croutons. Pour half and half over vegetable. Dot with butter and sprinkle 2 tsp. crumbs over top.
Bake uncovered in 350\u00b0 oven for 25 minutes. Garnish with fresh parsley if desired.
Steam cauliflower until tender.
Do not overcook.
Heat the soup.
Add sour cream and milk and heat again (do not boil).
Pour sauce over drained cauliflower.
Garnish with almonds and cheese. Serves 6 to 8.
Combine cauliflower and chicken broth in saucepan. Simmer, covered, 10 to 12 minutes or until cauliflower is tender.
Combine milk and flour; mix well. Stir into saucepan.
Cook and stir until sauce simmers and bubbles. Sprinkle with salt, pepper, and paprika, if desired.
While bringing a large pot of water to a boil, cut up cauliflower into florets.
Add to boiled water and bring back to a boil then reduce heat to medium and simmer for 15 minutes or tender.
Drain.
Place all ingredients in a food processor , cover and process until smooth and well blended.
Cook cauliflower and carrots in salted water.
In shortening, brown onion and parsley greens.
Add paprika and flour.
Add to soup slowly.
Bring to a boil.
Make small dumplings from one egg and add to soup, if desired.
Serve hot.
Place potatoes, onion, and garlic in pot with just enough water to cover them.
Cook until water is mostly gone and potatoes are tender (may need to add water).
Blend remaining ingredients in a food processor until cauliflower is pureed.
Combine all ingredients and cook until desired consistency is reached.
For young children, you can blend this soup with oatmeal to thicken it and still have a great-tasting dish.
Break the cauliflower up into florets, then steam
t looks like cauliflower snow.
Place cauliflower rice/snow in