Saute onion in butter until tender.
Break cauliflower into florets.
Combine onion, cauliflower, chicken broth and bouillon.
Simmer about 10-15 minutes.
Return puree to pan and add milk, cheese and curry powder.
Combine cornstarch and water.
Stir into hot soup and heat slowly until slightly thick.
Serve with seasoned croutons.
Cut cauliflower into bite size flowerets.
Cut and stem broccoli, using tops only.
Add the sliced onion.
Mix last three ingredients.
Pour over vegetables and toss lightly.
Refrigerate and let stand 3 to 4 hours before serving.
Break cauliflower and broccoli into bite size pieces and cover with lightly salted ice water (about 1 teaspoon salt per quart of water).
Serves to freshen and crisp the vegetables.
Let soak about 15 minutes while preparing the dressing.
Separate broccoli and cauliflower into small flowerets.
Toss with peanuts and bacon bits.
Add dressing just before serving.
Brown onion in olive oil.
Dilute 1/2 can of tomato paste in two cups of water; add to browned onion.
Dissolve one beef bouillon cube in 1/4 cup of warm water.
Mix with onion and tomato paste.
In another pan, brown fresh cauliflower in a little olive oil.
Add to liquid mixture and simmer until it gets thick, approximately 30 to 45 minutes.
Add salt and pepper to taste.
Cut cauliflower into bite size flowerets.
Cut and stem broccoli, using tops only.
Add the sliced onion.
Mix last 3 ingredients.
Pour over vegetables and toss lightly.
Refrigerate and let stand 3 to 4 hours before serving.
Combine ingredients. Add to cauliflower that has been broken into bite-size pieces. Marinate overnight.
rowned, almost crisp.
Place cauliflower, DCCC, eggs, seasonings, 1/3
ushrooms and marinate while making cauliflower.
In a medium bowl
If using fresh cauliflower, separate florets from the head,
1. In microwave safe bowl, combine cauliflower, onion, garlic, and white wine.
2. Cover and microwave on high for 5 minutes, or until onions are transparent and cauliflower is tender.
3. Transfer to food processor or blender, add cream and white pepper.
4. Process until smooth.
Combine cauliflower, broccoli, and onion; mix well.
Combine remaining ingredients, mixing well; pour over vegetables.
Cover and refrigerate overnight.
whisk in the thyme, nutmeg, fresh garlic, cayenne pepper and black
arlic.
Make the cauliflower \"couscous\": put the cauliflower florets into a
Bring a medium-large pot of water to boil.
Cut cauliflower into smaller pieces, add to the pot,and boil until fork tender,approximately 6 minutes; drain well.
Using a stick blender or potato masher, mash the cauliflower with the cream cheese, garlic, rosemary (if using), Parmesan cheese,butter,and bouillon powder.
Add some salt and pepper to taste- test and adjust seasonings as needed.
Cook frozen cauliflower by following the package directions.
Cook broccoli and cauliflower separately.
Follow package directions
To make the cauliflower rice, pulse cauliflower in the bowl of a
Arrange cauliflower in a steamer basket.
Place over hot water. Cover and steam 8 minutes; drain and set aside.
Cook onion and garlic in olive oil in a large nonstick skillet over medium heat, stirring constantly, until tender.
Add cauliflower, snow peas and remaining ingredients.
Cook, stirring constantly, until heated. Yields 4 (1-cup) servings.
food processor grind the fresh cauliflower until it is rice size