WETHER ITS EATEN RAW OR COOKED, THERE ARE MANY WAYS TO JAZZ THIS VEGGIE UP
Cauliflower, Potato, and Leek Cream Soup with Blue Cheese Butter
Servings: 10
1 lb. cauliflower, chopped
1 lb. potatoes, peeled and diced
2 leeks (white part only), diced and rinsed
4 cups water
1 cup sour cream
4 ounces Blue Cheese and Cracked Peppercorn Butter
Chop the cauliflower; dice the potatoes and leeks. Place them in a large pot with the water and simmer slowly until done (approximately 30 minutes). Remove half of the cauliflower, potatoes and leeks and set aside. Puree the remaining half, plus all the liquid and the sour cream in a blender or food processor. Add salt and pepper to taste. Return the mixture to the pot and add the remaining diced vegetables. Reheat if necessary. Check the seasoning and serve in a bowl or soup cup topped with a thin slice of Blue Cheese Butter on top
Cauliflower Fritters
1 small head cauliflower (1 1/2 lbs.)
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons water
1 egg, slightly beaten
1 medium onion chopped
1/4 cup oil
Separate cauliflower into small florets. Bring salted water to boil and add florets, bring to boil again, cover and cook 5 minutes. Drain, coarsely chop and set aside.
Mix flour, salt, pepper, water, and egg then stir in onion and chopped cauliflower.
Heat oil in large skillet, drop cauliflower mixture by tablespoonsful into the hot oil and sauté 3 minutes on each side or until brown
Drain on paper towels
Cauliflower with Olives, Capers and Parsley
1/4 cup plus 2 tablespoons Kalamata or black olives, finely chopped
1 tablespoon capers, drained and finely chopped
3 tablespoons red wine vinegar
1/2 cup plus 1 tablespoon olive oil
3-1/4 lbs. cauliflower florets
3 tablespoons flat leaf or regular parsley, chopped
Combine first 3 ingredients and 1/4 cup plus 2 tablespoons oil in a bowl.
Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 minutes, covered, stirring occasionally. Uncover skillet and sauté cauliflower another 5-10 minutes, until tender and browned.
Transfer cauliflower to a bowl and toss with olive mixture and parsley.
Season with salt and pepper to taste.
Mock Mashed Potatoes
1 large head of cauliflower, finely chopped
1 cup fat free chicken broth
Salt/Pepper to taste
Butter buds to taste (optional)
Cook cauliflower in boiling water until done; drain well. Using an electric mixer, beat cauliflower with chicken broth adding a small amount at a time (may not need entire cup, depends on size of cauliflower). Add salt and pepper (and butter buds, if used) to taste.
This is a good low calorie alternative to mashed potatoes. We usually like some garlic powder, crushed red pepper flakes and cumin (about 1 tsp each) just to kick it up a notch.
good recipe marieann2001. i do not eat any potatoes or potatoes products, i hate them
Tomato and Mango Salsa Recipe
Ingredients
1 small mango
1 large tomato, seeded and chopped
1/3 cup chopped red onion
1/4 cup minced fresh cilantro
1 small jalape pepper, seeded and finely chopped
2 tablespoons lime juice
Carefully peel skin from mango sections attached to seed. Slice flesh from seed. Chop flesh to
measure 1-1/2 cups. Combine all ingredients in small bowl; refrigerate 2 hours.