br>Cut off and discard cauliflower leaves and cut out the
Preheat oven to 350\u00b0F.
Boil or steam cauliflower until just barely tender. Plunge into cold water to stop cooking.
Spray a square casserole dish with non-stick spray.
In a medium bowl, mix soup, sour cream, onion flakes, pepper and cheese.
Place well-drained cauliflower in casserole dish.
Cover cauliflower with soup mixture.
Sprinkle Ritz cracker crumbs all over top.
Bake until bubbly - about 15 minutes.
Serve.
Drain and reserve syrup from pear halves.
Whisk reserved syrup and 2 tablespoons plus 1 teaspoon mayonnaise in a small bowl. Place cauliflower florets in the dressing for 5 minutes.
Divide pear halves and lettuce between 2 salad plates. Remove cauliflower florets from the dressing using a slotted spoon; divide evenly between the plates. Spoon desired amount of dressing over salads. Top with Cheddar cheese.
Preheat the oven to 400 degrees F (200 degrees C).
Bring a large pot of slightly salted water to a boil and cook cauliflower until tender but firm to the bite, about 10 minutes. Drain.
Combine Cheddar cheese, cream, salt, and pepper in a large bowl. Arrange cauliflower in a casserole dish and cover with cheese mixture.
Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.
Separate cauliflower into similar sized florets and chop celery in very small pieces.
Steam together until very tender; at least 15 minutes.
Smash together with cheese, hummus, garlic, and cumin using a fork or potato masher to a coarse consistency.
If desired, garnish with paprika.
In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes).
Next add in peas, and carrots and cook until carrots begin to soften and peas are heated through, about 3-4 minutes.
Next stir in scrambled eggs , cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.
Enjoy adding in your favorite protein and veg. Possible add-ins: baby corn, broccoli, cabbage, bok choy, water chestnuts, chicken, tofu, and shrimp!
Soup:
Steam the cut cauliflower until tender. Drain and add
Break the cauliflower up into florets, then steam
t looks like cauliflower snow.
Place cauliflower rice/snow in
nch pieces. Break up the cauliflower into florets.
7
nd discard. Add the Ginger Simple Syrup, lemon juice, and sparkling
NDIAN BASMATI RICE (MADE EASY) recipe here, while following the preparation
ender/crisp - not mushy. Remove cauliflower in steamer basket and set
To make the base: Chop cauliflower into small pieces, add raisins
br>Trim the head of cauliflower, discarding the core and thick
est of the recipe, stirring occasionally.
Wash the cauliflower and cut
PROCESS
Grind coriander seeds and keep aside
Make a fine paste of red chilies and keep aside
Lightly fry the cauliflower florets and keep aside
Heat 2 tbsp oil and add red chilli paste and ginger
Add cumin powder and saute
Add coconut milk, lemon stalk, salt, cauliflower florets and fish and cook for 5 minutes
Add fish sauce, lemon juice and grind coriander
Add basil leaves and serve with Thai rice
Cook the cauliflower for 20 minutes until it
inutes, stirring occasionally.
Add cauliflower florets, chopped celery, diced apple