tsp of salt, cornstach, and 1 T. of the oil
Cook cauliflower and carrots, salted to taste, separately, in small amount of water.
Drain and arrange half of cauliflower in bottom of buttered casserole.
Add drained layer of carrots and half of cheese.
Repeat with remaining cauliflower, carrots and cheese.
Top with undiluted soup and sprinkle with paprika.
Bake at 350\u00b0 until very hot.
large pot. Add cauliflower and carrots, and boil for about 7 minutes
Cook broccoli, cauliflower and carrots until barely done. Drain and place in casserole dish.
Combine mushroom soup, Cheez Whiz and milk; heat until melted.
Pour over vegetables.
Bake at 350\u00b0 for 20 minutes.
Take out of oven and pour onion rings over casserole.
Bake for 10 more minutes.
Cook and drain broccoli, cauliflower and carrot medley.
Pour into a 13 x 9-inch casserole dish.
Combine Velveeta cheese and milk in a small saucepan and heat until melted, stirring constantly.
Add cream of mushroom soup and heat thoroughly.
Pour over vegetables.
Top with French fried onions and bake at 350\u00b0, uncovered, for 20 minutes.
Cook cauliflower and carrots in water with salt; drain.
Mix soup and milk.
Pour over cooked cauliflower and carrots.
Put in casserole dish.
Blend butter and crackers.
Sprinkle over casserole.
Bake at 350\u00b0 for 25 to 30 minutes.
In a large bowl, whisk together the mayonnaise, sugar, rice wine vinegar, salt, and ginger.
Add the broccoli, cauliflower and carrots.
Toss to coat with dressing.
Sprinkle evenly with nuts.
Enjoy!
Place cauliflower and broccoli in baking dish (I use the package that has carrots).
Stir in 1/4 cup sour cream, 1 can mushroom soup, 1 cup cheese and 1/2 can onions.
Bake at
350\u00b0 (preheated) for 20 to 25 minutes.
Take out and add 1/2 cup cheese and rest of the onions.
Bake for 10 more minutes.
BEEF AND CARROT STEW:
Toss the meat
r 10 mins. Add the cauliflower and cook for 10 mins.
Heat oil in a large saucepan on medium heat. Saute onion and garlic 4-5 mins, until tender.
Add cauliflower, carrot and stock to pan. Bring to a boil. Reduce heat to low; cover and simmer 15-20 mins, until tender.
Stir in beans. Using a immersion blender, process until smooth. Season to taste. Serve topped with parsley and red Belgian endive leaves, if desired.
Heat a small skillet on medium heat. Add fennel seeds; cook, stirring, 2 mins, or until golden and fragrant. Set aside.
Place cauliflower and carrot in a steamer basket over a saucepan of boiling water; cover and cook 10 mins, or until tender. Transfer to a saucepan on medium heat.
Add honey, fennel seeds and cream to cauliflower mixture; cook, stirring, 2 mins, or until thickened slightly. Mash until smooth; season. Serve.
at. Add the celery, carrot, and onion and saute for about 20 minutes
Chop all vegetables. Pan fry cauliflower and broccoli in a very hot
Fill large saucepan with water & bring to boil, then add cauliflower & carrots.
Bring back to a boil & cook 2 minutes to blanch, then drain & rinse with cold water to stop cooking.
Meanwhile, in medium nonmetal bowl, combine all remaining ingredients, mixing well.
Add cauliflower & carrots, tossing to coat.
Refrigerate at least 3 hours before serving, stirring occasionally & letting veggies marinate.
owl, combine lemon zest and juice, salt and pepper. Whisk in oil
arge saucepan over low heat and cook onion, stirring frequently,
ver high heat. Add flour and cook, stirring, for 1 min
In small saucepan, bring vinegar, oil & water just to a boil.
Meanwhile, place cauliflower, bay leaf, garlic & lemon pepper in large heat-proof bowl.
Add hot oil mixture to cauliflower mixture, then toss to combine.
Cover & refrigerate at least 6 hours or overnight, stirring occasionally.
Add carrot, onion, parsley & basil, then toss to coat.
Cover & refrigerate another 2 hours.
Before serving, discard bay leaf.
cook cauliflower in a large pot of salted water until tender, abour 12 minutes.
drain and let cool.
puree cauliflower with eggs and stir in remaining ingredients except oil.
in a large frying pan over medium-high heat, heat about 1/2 cup oil until hot.
ladle 3 tablespoons batter into pan to form each pancake.
fry until golden, about 3 minutes per side.
use more oil as needed for each batch.
drain on paper towels and keep warm in a 250 degree F. oven.
serve as soon as all are done.