arge saucepan.
Coarsely chop cauliflower leaves; set aside 1/2 cup
he stalk end of the cauliflower off so the the head
Trim stem of cauliflower, leaving core intact. Cut cauliflower in half from top
make the cauliflower, pour water
Trim cauliflower leaves and cut out about 1-
ogether in a bowl. Place cauliflower on the prepared baking sheet
0 minutes.
Toss the cauliflower into the pot and pour
br>Cut off and discard cauliflower leaves and cut out the core
Preheat oven to 350 degrees F (175 degrees C).
Mix butter, dill, garlic, lemon zest, cumin, salt, and ground black pepper in a bowl.
Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish. Spread butter mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil.
Roast in the preheated oven until tender and cooked through, about 1 1/4 hours. Transfer to a platter and spoon any liquid in the casserole dish over the cauliflower.
ablespoon oil.
Cut the cauliflower into 1-inch slices from
Preheat oven to 220C (425F).
Place the cauliflower, wine, stock, butter, mustard, thyme, garlic, salt and pepper in a deep sided roasting tray.
Cover tightly with foil and cook, basting with the cooking liquid every 30 minutes for an hour 30 minutes or until tender.
Remove the foil, baste and cook for another 15 minutes or until golden brown. Serve.
t looks like cauliflower snow.
Place cauliflower rice/snow in
rowned, almost crisp.
Place cauliflower, DCCC, eggs, seasonings, 1/3
nd bubbling.
Stir in cauliflower, green pepper, Monterey Jack cheese
ot, cook the cauliflower with the bay leaves in about 6 cups
br>Meanwhile, to make the cauliflower cream, heat remaining butter and
dd 3/4 of the cauliflower and stock. Bring to a
Separate the cauliflower into florets.
Bring a
o 425\u00b0F. Spread the cauliflower on a baking sheet, drizzle
nd keep warm. Cook the cauliflower in boiling salted water for