king pan.
Cook the cauliflower florets in a saucepan of
Heat oil in a large saucepan on medium heat. Cook onion 5 mins, stirring, until soft. Add potato and cook another 2 mins. Add cauliflower and stock; bring to a boil.
Reduce heat to low. Simmer 15 mins, until potato and cauliflower are tender. Puree with a immersion blender until smooth. Season to taste. Serve soup sprinkled with grated cheese.
egrees F.
Cook the cauliflower in simmering water until tender
Thoroughly wash the cauliflower and break it into florets.
Place in a 2-quart pot with 1 inch of boiled water and cook until soft, about 10-15 minutes.
Remove cauliflower with the slotted spoon to a large bowl and mash.
Preheat oven to 325 F degrees.
Combine 2 ounces of cheese, bread, mustard, mayonnaise, eggs, salt and pepper with the cauliflower.
Pour into a greased 9 x 5 inch loaf pan.
Bake for 40 minutes.
Top with remaining 1 ounce of grated cheese and place under the broiler until browned.
Cut cauliflower into small pieces.
Make medium white sauce. Melt shortening in saucepan over low heat.
Add flour and add milk slowly, stirring constantly until sauce boils and thickens.
Stir in salt and pepper.
Place cauliflower in baking pan; add white sauce and cheese.
Bake 20 minutes at 350\u00b0.
This makes 1 cup white sauce and recipe needs 2 cups.
Heat 2 cups of water to boil.
Add vegetables and lemon juice. Cook until tender.
Put through food processor to smooth out. Set aside.
In pan, heat margarine; add flour.
Slowly add 2 1/2 cups water.
Heat to boil.
Add vegetables, salt, pepper and bouillon.
Heat until bubbly.
Add whipping cream and cheese. Heat until cheese is melted.
Cook cauliflower in boiling water about 20 minutes until tender.
Drain.
Place in buttered baking dish.
Cover with sauce made of milk and cheese, cooked until smooth in top of double boiler.
Add butter.
Pour over hot cauliflower.
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.
In a large bowl mix first 5 ingredients thoroughly.
Add enough water to make a thick batter.
Add cauliflower and blend well.
Using a large, heavy frying pan, pour 1 1/4 inch deep oil and heat to 365.
To test oil, drop a very small amount of the batter mix into the oil, if it sizzles, it's ready.
Add all batter to oil, 1/4 cup at a time to make \"pancakes\" and fry until golden brown.
Drain well.
Combine cauliflower pieces, bacon and cheese in large bowl. Blend dressing ingredients and stir until sugar is dissolved.
Pour over salad; toss thoroughly.
Refrigerate until serving.
Heat the soup slowly as you whisk in these ingredients.
Saute in butter 1 1/2 cups more cauliflower and add to soup.
Serve with chopped scallions or more cheese.
Place the stock and 2 quarts water in large
Combine flour and salt in large bowl. Gradually
Make the macaroni and cheese: bring a big pot of
Add flour and cook for 2
Preheat oven to 350 degrees.
Mix together all casserole ingredients, and pour into a 1 quart baking dish that has been sprayed with cooking spray.
Mix together topping ingredients, and sprinkle evenly over casserole.
Bake for 25 minutes or until topping is slightly browned.
Prepare macaroni and cheese as directed. Then mix in
rowned. Add green pepper, chili and garlic. Cook, stirring, until fragrant
For the Macaroni and Cheese Sauce Base: Melt butter in
cket from the box macaroni and cheese as best you can.<