l and lightly cook the cauliflower with onion (optional) for
Cook onion and garlic in dressing for 2 to 3 minutes until tender.
Add cauliflower, water and salt.
Cook, covered, over low heat for 10 minutes or longer until cauliflower is tender.
Stir in basil and tomatoes.
Heat through.
Boil cauliflower, but not too soft.
Dip cauliflower in beaten egg, then bread crumbs mixed with remaining ingredients.
Fry in oil until brown.
Serve with cheese sauce.
Cook spaghetti and cauliflower together until spaghetti is tender.
Melt butter in frypan.
Add bread crumbs; lightly brown. Put
oil
and garlic into frypan.
Drain spaghetti and cauliflower,
reserving
1\tcup of liquid.\tPour spaghetti and cauliflower
into hot oil and garlic.
Lightly fry for about 1 minute, constantly stirring \"gently\".
Separate cauliflower into flowerets.
Put into a saucepan containing a small amount of boiling salt water.
Cook, uncovered, for 5 minutes.
Cover and cook 8 to 10 minutes or until tender. Drain, if necessary, and keep hot.
Heat butter and garlic. Stir in flour and salt. Cook until bubbly. Add tomatoes and bring to boiling, stirring constantly. Cook 1 to 2 minutes.
Mix in green pepper and oregano.
Pour sauce over hot cauliflower.
Makes 6 servings.
Put cauliflower in lightly salted boiling water for 3 minutes, remove and put in cold water for 30 minutes or more, Drain well before mixing with dressing.
In a bowl combine oil, lemon juice, capers, olives, onion, celery parsley, Salt& Pepper, mix well.
Add well drained cold cauliflower, Toss.
Place in serving dish& serve.
Combine cauliflower, olives, green pepper, pimento and onion in a bowl.
Mix remaining ingredients in small bowl.
Pour over vegetables and mix well.
Chill for 1 hour or longer before serving.
Preheat oven to 425 degrees.
Toss cauliflower, peppers and garlic with just enough olive oil to coat and season with pepper and herbs. Can salt but take care because the anchovies, olives, and capers have salt.
Roast on a cookie sheet pan until crisp-tender about 20 minutes.
Cool about 20 minutes to room temperature.
Roughly chop the anchovies, olives and capers. Stir in the oil and vinegar.
Pour over the roasted veggies.
food processor. Process until cauliflower resembles sand or rice. Transfer
t looks like cauliflower snow.
Place cauliflower rice/snow in
onstick spray.
Add the cauliflower rice to a food processor
rowned, almost crisp.
Place cauliflower, DCCC, eggs, seasonings, 1/3
Cut the cauliflower into small flowerettes Cut the broccoli into small bunches Slice the carrots In a bowl, mix the fat free Italian Dressing and 1 1/2 T horseradish Mix cauliflower, broccoli, carrots with the dressing mixture and refrigerate.
ith water and add the cauliflower florets and lemon juice. Set
Heat oven to 475 degrees F.
Put cauliflower and onions, then oil, salt and pepper in a heavy-bottomed roasting pan; toss to mix and coat.
Roast 40-45 minutes, tossing vegetables every 15 minutes, until lightly charred and tender.
Add olives, cheese and parsley; toss to combine.
Transfer to a large serving bowl.
Serve hot, warm or at room temperature.
ven to 350.
Layer cauliflower in a single layer, stems
Cook cauliflower in boiling salted water for 3-4 mins until al dente, strain and rinse under cold water.
Meanwhile, heat oil in a large skillet and sear sausage for about 4-5 mins. Add onion and sweat until translucent. Add cauliflower and cook for 2-3 mins. Add parsley and olives and cook for 1-2-mins. Add feta and cook until melted. Season to taste and serve.
80 degrees celsius.
Place cauliflower, oil, salt and pepper in
br>For the cauliflower / cabbage pickles. Wash the cauliflower and cut into
he rounded sides off the cauliflower. Cut each center piece in