ushrooms and marinate while making cauliflower.
In a medium bowl
Cook cauliflower in boiling salted water for 5 mins, until tender. Drain. Transfer to a food processor and puree.
Prepare instant mashed potatoes according to package directions, substituting chicken broth for water. Stir in cauliflower, Parmesan and chives.
e rounded sides off the cauliflower. Cut each center piece
n a large bowl; add cauliflower florets. Cover bowl tightly with
Preheat oven to 425\u00b0.
Cut cauliflower into florets; toss on a large rimmed baking sheet with sliced onion, thyme sprigs, unpeeled garlic cloves, and olive oil; season with kosher salt and freshly ground black pepper.
Roast, tossing occasionally, until almost tender, 35-40 minutes.
Sprinkle with grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.
Enjoy!
rim leaves and stem off cauliflower; slice down middle.
Take
Separate cauliflower into flowerets.
Cook in small amount of boiling salted water until tender, about 10 minutes.
Drain.
Preheat oven to 400 degrees.
Combine flour, cheese, garlic powder, and any additional seasonings you prefer in a bowl and mix.
Break and beat eggs in a separate bowl.
Add cauliflower to egg wash and coat evenly.
Dip each cauliflower piece in flour mix.
Place on greased cookie sheet and bake for 20 minutes.
Break dry cauliflower into florets.
Place florets in the 2 tablespoons water and steam in microwave, covered, for 3 to 6 minutes.
Drain and cool completely, 3 to 5 minutes.
Place flour in one bowl.
Beat eggs, cheese, salt and pepper together in a separate bowl.
Finely chop parsley and add to egg mixture.
Heat the olive oil in a large saucepan, over medium until hot, but not bubbly.
Dip florets in flour, then in egg mixture.
Fry florets until brown.
Drain on paper towels.
Serve.
Combine Parmesan cheese and flour.
Toss zucchini in mixture and place in shallow 2-quart casserole with lid.
Add chicken and toss.
Cover and microwave on High for 4 minutes or until chicken loses pinkness.
Saute eggplant slices in oil over high heat until browned slightly; drain on towels and set aside.
Combine tomatoes, seasonings and grated vegetables in a skillet.
Cover and simmer 15 minutes.
Remove bay leaf.
Add Parmesan cheese and sesame seed and blend well.
Place a layer of eggplant in oiled, shallow 2-quart dish.
Cover with 1/2 the tomato sauce, 1/2 the Mozzarella cheese.
Repeat layers and bake at 350\u00b0 for 30 minutes until cheese is melted and begins to brown.
Serve over cooked rice.
Mix bread crumbs, Parmesan cheese and paprika together in a shallow bowl.
In another shallow dish, beat egg with water.
Place potatoes and water in 2-quart casserole.
Cover and cook on High 10 to 12 minutes or until steaming. Drain. Add milk, salt, chives and butter.
Stir carefully, then stir in Parmesan cheese and sprinkle with paprika.
Cook, uncovered, on Medium 8 to 9 minutes or until tender.
Heat oven to 350\u00b0.
Coat 8-inch square glass baking dish with vegetable oil.
Cut eggplant into 1/2-inch slices.
Layer in prepared dish; top with tomatoes.
In a small bowl combine remaining ingredients except cheeses.
Spread over vegetables; sprinkle evenly with Mozzarella cheese and then Parmesan cheese. Bake 35 to 40 minutes or until deep golden brown.
Exchanges:
2 vegetables, 1/2 bread and 1 lean meat.
t looks like cauliflower snow.
Place cauliflower rice/snow in a
Cook the cauliflower for 20 minutes until it
nd fluffy.
TO MAKE CAULIFLOWER:
Heat oil in saute
TE: After I post this recipe, one of the cheese names
Break the cauliflower up into florets, then steam
rom center of each cauliflower to make 6 cauliflower steaks. Set aside