Cook the cauliflower in a large pan of boiling water until barely tender, about 4 minutes.

Drain and return to the pan while hot.

Add the butter, olive oil, and salt.

Stir very gently to melt the butter and coat the cauliflower.

Transfer to a shallow serving bowl or platter.

Sprinkle with the cheese and parsley.

Prepare the ranchera sauce.

Reserve in the pan off heat.

Cook the cauliflower in a large pot of boiling water until crisp-tender, about 2 minutes.

Drain and cool at once in cold running water to stop the cooking.

Drain well and pat dry with paper towels.

Set aside.

Put the flour in a pie plate and mix in ½ teaspoon of the salt.

In a deep-fryer or heavy saucepan heat oil over medium heat to a depth of 2 inches until the oil shimmers.

Meanwhile, beat the egg whites with the remaining ¼ teaspoon of salt until stiff.

Beat in the yolks, one at a time, until well blended.

Dredge the florets in the flour and dip into the egg batter a few at a time.

Fry in batches until golden.

Drain on paper towels.

Reheat the sauce.

Serve the fritters right away with ranchera sauce poured over the top and sprinkled with grated cheese.

Grease an 8-inch pie plate.

Sprinkle with corn meal or fine bread crumbs.

Set aside.

Preheat the oven to 350°.

In a bowl, mix flour, baking powder, sugar, cumin, and allspice.

Set aside.

Melt the butter in a skillet over medium heat and cook the carrots, stirring frequently, until limp, about 5 minutes.

Stir in the salt.

Remove from the heat and cool.

In a medium bowl, beat together the eggs and milk.

Add the carrots, cheese, and dry ingredients.

Mix well.

Transfer to the pie plate.

Bake 25 minutes, or until set and barely browned on top.

Using a large heavy knife, cut the squash in half, lengthwise.

Scoop out the seeds.

Peel off the skin, then cut the squash into 1⁄2-inch pieces.

Heat the oil in a large wide saucepan over medium heat.

Add the squash, onion, and crushed pepper.

Cook, stirring until the squash is barely tender, 10 to 12 minutes.

Add the hominy and cook 2 minutes.

Add the spinach and cook, stirring, until the spinach is wilted, 4 to 5 minutes.

Season with salt.

Prepare the tomato sauce.

Cover and reserve.

Then, remove the green petals at the base of the squash blossoms and trim the stems to 2 inches.

Reach into the center of the blossoms and pinch off the stamens.

Rinse the blossoms gently and lay on a clean tea towel to dry.

Cut the cheese into pieces to fit inside the blossoms and gently fill each blossom.

Overlap the petals of the fragile blossoms carefully to enclose the cheese.

(They are limp and delicate and will stay closed.

) Gently dust the filled blossoms with flour and lay on a plate.

In a medium bowl, beat the egg whites with the salt until stiff.

Add egg yolks, 1 at a time, and continue beating just until well blended.

In a medium nonstick skillet heat oil to a depth of about 1 inch over medium heat.

When the oil shimmers, dip the stuffed blossoms into the beaten egg batter and place gently and carefully into the hot oil.

(Your fingers will probably be covered with batter.

) Cook until golden brown, about 1 minute per side.

Drain on paper towels.

Reheat the tomato sauce.

Serve the cooked blossoms hot with the sauce spooned alongside.

Preheat the oven to 350°.

Grease a square 8-inch baking dish.

In a small bowl mix together the flour, cornmeal, and baking powder.

Set aside.

Heat the oil in a large skillet over medium heat, and cook the onion until softened, about 3 minutes.

Add the zucchini, thyme, salt, and crushed red pepper.

Cook, stirring, until the zucchini is crisp-tender, about 2 minutes.

Reserve in the pan off the heat.

Beat the eggs in a large bowl until blended.

Beat in the milk, sour cream, and ¼ cup of the cheese.

Add the dry ingredients.

Mix well.

Add the zucchini mixture.

Mix well.

Transfer to the baking dish.

Sprinkle the top with the remaining ¼ cup of cheese.

Bake until the budín is set and a tester inserted in the center comes out clean, about 35 minutes.

Cut into squares and serve hot.

In a medium saucepan, cook the carrots in boiling water to cover until crisp tender, about 3 minutes.

Drain and rinse under cold running water to stop the cooking.

Reserve in a bowl.

Heat the oil in a skillet over medium heat.

Add the onion and cook, stirring, until translucent, about 3 minutes.

Add the zucchini and reserved carrots.

Cook, stirring frequently until the zucchini is crisp tender, 3 to 4 minutes.

Add the tomato, cilantro, salt, and pepper.

Cook, stirring until completely heated through, 1 to 2 minutes.

In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.

Add the zucchini and cook, stirring, until crisp-tender and the edges turn bright green.

Season with ¼ teaspoon of the salt and transfer to a bowl.

In the same skillet, add the remaining teaspoon of oil.

Add the mushrooms, garlic, and epazote.

Cover and cook, stirring frequently, until the mushrooms release their juices and are tender, 3 to 4 minutes.

Return the zucchini to the pan.

Add the chile.

Cook, stirring, until completely heated through, 1 to 2 minutes.

In a medium skillet, melt the butter with the oil until hot.

Cook the onion and garlic, stirring, until the onion is limp, about 4 minutes.

Add the zucchini, cumin, oregano, salt and pepper.

Cook until the zucchini is crisp tender, about 3 minutes.

Transfer the vegetables to an ovenproof casserole dish.

Scatter the cheese over the top, and run under a preheated broiler until the cheese melts, 2 to 3 minutes.

Heat the oil in a large nonstick skillet and cook the onion until slightly softened, but not browned, about 2 minutes.

Add the zucchini and oregano.

Cook, stirring, until zucchini is limp and hot, with bright green edges, about 4 minutes.

Season with black pepper and salt.

Sprinkle with cheese.