I'm growing a list of cauliflower recipes because well, let's face it, nothing beats the price of fresh cauliflower when late fall rolls around! Plus, I'm throwing in some recipes that work just as well from frozen.
You sure get a lot of bang for your calories at only about 13 per half cup. And, it's pretty high in vitamin C at 39% of your daily requirement.
Another thing I like about this nifty veggie is, when you're cutting meat out of your diet, cauliflower makes a great substitute for texture in foods.
When you're counting protein every little bit helps, cauliflower delivers a gram per 1/2 cup.
Not only is cauliflower versatile to cook with, it's good for you too!
"Cauliflower also has excellent anti-inflammatory properties due to its omega-3 and vitamin K content and is an essential food for those trying to prevent chronic inflammation as in fibromyalgia, hepatitis, arthritis, cardiomyopathy, cystic fibrosis, IBS, and Alzheimer's disease." Anthony William author of Medical Medium Thyroid Healing
Now let's get to those cauliflower recipes...
Remove the leaves of the fresh cauliflower and wash thoroughly.
Cook in boiling salted water 15 minutes, or until tender but firm.Drain.
Cook the frozen cauliflower 2 minutes less than package directs. Drain.
Place the cauliflower in a baking dish.
Mix together the Swiss cheese, Parmesan cheese, butter and bread crumbs; spread over the cauliflower.
Bake in a 425° oven 5 minutes, or until browned.
Melt the butter in a saucepan; stir in the flour, salt and pepper.
Mix together the cider and cream.
Add to the butter mixture, stirring steadily to the boiling point.
Cook over low heat 5 minutes.
Place the cauliflower in a serving dish and pour the sauce over it.
Break the fresh cauliflower into flowerets.
Cook the fresh or frozen cauliflower in boiling salted water until tender but crisp.
Drain well and chill.
Toss with the green peppers and beets.
Beat together the oil, vinegar, salt, pepper and chives.
Pour over the vegetables.
Chill 30 minutes before serving.
Wash the fresh cauliflower and separate into flowerets.
Heat the oil in a saucepan; brown the onion in it.
Add the garlic, tomatoes, salt and pepper.
Bring to a boil and cook over low heat 10 minutes.
Add the fresh or frozen cauliflower.
Cook fresh cauliflower 20 minutes; frozen 10 minutes.
Sprinkle with parsley.
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