recipes for cauliflower

[Shannon]

Any quick and delicious recipes using cauliflower?

[Ossie-Sharon]

Here are 2:
Mashed Cauliflower “Potato”-Style
1 head of cauliflower
3 tablespoons raw or skim milk
1 tsp. macadamia nut oil or butter (optional, if using skim milk)
salt, garlic, and/or freshly ground black pepper to taste (optional)
Snipped chives
Directions:
1. Separate the cauliflower into florets and chop the core finely.
2. Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.
3. Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, oil/butter, salt and pepper, and mash with a masher until it looks like “mashed potatoes.” Top with chives.

Cauliflower Soup
• 1 tsp. macadamia nut oil or butter (optional if skim milk used)
• 1 onion, roughly chopped
• salt to taste
• 2 cloves garlic, chopped
• 1 head cauliflower, chopped
• 2 cups organic reduced sodium chicken or vegetable broth
• 1/2 tsp. freshly ground white pepper
• 1/4 tsp. freshly grated nutmeg
• 2 cups raw or skim milk
• 2 Tbsp. finely chopped parsley, optional
Preparation:
1. In a large pot over medium heat, melt 1 Tbsp. butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
2. Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
3. Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
4. Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
5. Add milk and cook over medium-low heat until hot.
6. Garnish with parsley, if desired.
Makes about 8 cups soup (4 main course servings; 8 soup course servings)

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