o make the cauliflower rice, pulse batches of raw cauliflower florets in a
To make the base: Chop cauliflower into small pieces, add raisins
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Crumble and set aside.
In a medium sized salad bowl, layer in order the broccoli, cauliflower, cheese and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and vinegar.
Drizzle dressing over top and serve.
Cut broccoli and cauliflower into bite-size pieces.
Combine with cucumber and onions.
Pour your favorite Italian dressing over vegetables.
Let marinate in refrigerator for several hours or overnight.
ood processor or chop the cauliflower by hand until reduced to
alfway through.
Add the cauliflower florets to a food processor
Put the cashews and cauliflower in a food processor, and add the water until combined well.
Slowly add the oil in one steady stream, and process until thick and creamy.
Place the rest of the ingredients into the blender to taste, and process until smooth.
Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
**Please note - you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency.
Wash cauliflower head.
Place in 2-
In medium bowl, place cauliflower, olives, green pepper, pimento and onion; set aside.
In jar with tight fitting lid, combine remaining ingredients.
Shake well.
Pour over cauliflower mixture.
In refrigerator, marinate, turning occasionally, for at least 1 hour.
Serve on lettuce.
Serves 4 to 6.
Whisk all marinade ingredients together until smooth.
Pour over salad ingredients in medium-size bowl.
Allow to sit in refrigerator overnight or at least for a few hours.
br>Add and saute a cauliflower that has been broken up
Cook 2 tablespoons butter, onion and celery until clear.
Mix chicken broth and mashed, cooked cauliflower with first 3 ingredients.
Put flour in melted butter; mix.
Take off stove and add cream.
Cook until thick.
Add to all other ingredients.
Cook all together and serve in bread bowls.
Break lettuce, place
on
the
bottom
of the bowl.
Cut cauliflower and put it on top of the lettuce (the flower part). Cut the onion in
ringlets and place on top of the cauliflower. Mix the
Parmesan
cheese
with
the
mayonnaise.
Spread
this mixture on top of the vegetables with a spatula.
Crumble bacon on top of
mayonnaise and cheese mixture.
Put in refrigerator. Cover tightly for 8 hours.
When ready to serve, toss thoroughly.
Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.
Blend cream cheese, milk or cream and horseradish together. Serve with raw cauliflower.
Very good dip.
Combine chopped cauliflower, bell pepper, olives, radishes and tomatoes.
Stir in cheese.
Marinate overnight in dressing.
Salad reaches its full flavor 1 to 3 days after preparation.
In a medium mixing bowl grate cauliflower and cheese.
Fry bacon until crisp.
Drain.
Add crumbled bacon, onion and mayonnaise.
Mix, refrigerate and serve.
Save out 1 cup small cauliflower pieces.
Cook chicken broth with vegetables until tender.
Put in food processor and blend. Add cheese to soup and pepper if desired.
Saute the 1 cup raw cauliflower in butter or steam just until tender.
Add to soup and serve.
Trim and wash cauliflower and break into small flowerets. Combine all ingredients.
Toss lightly and chill well.
Slice raw cauliflower thin.
Combine with other ingredients. Serve in salad bowl.
Salt to taste.
Chill overnight.