Recipes

Cauliflower Casserole with Parmesan

Cauliflower Casserole with Parmesan

Couverts8
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 375 ° F.
  • Blanch the cauliflower in salted water for a few minutes.
  • In a large baking dish, spread the cauliflower florets and add the cream.
  • Sprinkle with butter, breadcrumbs and Parmesan.
  • Season with salt and pepper.
  • Bake 20 minutes, or until the top is golden brown.
————————————————————————————————–
Course; Casserole / Cheese / Side Dish
Diets; Vegetarian

Loaded Baked Cauliflower

Loaded Baked Cauliflower

Here is a simple and delicious recipe that I love and that is as perfect served with fish as it is with grilled steaks!
Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Boil the cauliflower florets in salter water until they are soft (about 8-10 minutes).
  • Drain well.
  • Put the cauliflower in a greased 8 x 8 inch baking dish.
  • Mix together the cream cheese, cheddar cheese, green onions, salt and pepper and spread this mixture over the cauliflower.
  • Sprinkle with paprika (if desired).
  • Bake at 350ºF for 20 to 40 minutes, until the top is golden brown.
————————————————————————————————–
Course; Cheese / Pork / Side Dish / Vegetables

Cauliflower ‘Wings’ With Honey Mustard Dipping Sauce

Cauliflower ‘Wings’ With Honey Mustard Dipping Sauce

Couverts8
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a bowl, mix flour, egg, beer, salt and pepper.
  • Dip the cauliflower florets in the mixture and fry in a preheated 350°F fryer.
  • Once cooked, coat with the honey and mustard sauce.
  • Serve with barbecue sauce, ranch or honey mustard.
————————————————————————————————–
Course; Appetizer

Warm Cauliflower Dip

Warm Cauliflower Dip

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Cook the bacon over medium-high heat in a pan for 8 to 10 minutes or until crisp.
  • Remove bacon with a slotted spoon and drain on a plate lined with paper towels.
  • Set aside.
  • Bring salter water to a boil in a medium saucepan.
  • Add the cauliflower and cook for 10 minutes or until tender.
  • Drain, reserving ½ cup of the cooking liquid.
  • Set aside.
  • Preheat the over broiler.
  • Puree the cauliflower puree in a blender or food processor with the reserved cooking liquid.
  • Add half the cheese and bacon bits.
  • Stir in cornstarch, garlic powder, cayennepepper, salt and pepper.
  • Mix and transfer the material in an ovenproff dish.
  • Sprinkle with remaining cheese.
  • Broil until the dish is heated through and cheese is golden and bubbly.

Notes & Wine Advice

Serve with vegetables, crostini or tortillas.
————————————————————————————————–
Course; Appetizer / Pork

Moroccan Cauliflower Caviar

Moroccan Cauliflower Caviar

Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Remove the green leaves that surround the cauliflower.
  • Cut into florets, wash and cook them in salted water for 15 to 20 min.
  • Insert a knife in the cauliflower florets to verify they are tender.
  • Drain.
  • In a skillet, heat olive oil, add the cauliflower florets, crushed garlic, spices and coriander.
  • Mix together, mashing the cauliflower with a fork.
  • Cook for about 10 minutes.
  • Add lemon juice.

Notes & Wine Advice

Served warm or at temperature, it is finger licking good!
————————————————————————————————–
Course; Appetizer
Cuisine; Moroccan
Diets; Vegetarian

Cauliflower Fiesta Layer Dip

Cauliflower Fiesta Layer Dip

Keeps up to 5 days in the fridge, but the cauliflower will release water, so it won’t look as pretty. For a party, I suggest you make the dip on the same day, but if there is any left, it keeps well and is an excellent lunch or snack.
Couverts12
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a food processor, add the cauliflower with the chili powder and turmeric.
  • Pulse a few seconds to break the cauliflower into fine crumbs.
  • Remove the blade to be able to mix the rest with a spoon.
  • Add the sour cream.
  • Transfer to an 8 inch square pan and spread well.
  • Spread the salsa over the cauliflower mixture, sprinkle with grated cheese, green onions and olives.

Notes & Wine Advice

Keep cool until ready to serve with raw vegetables, crackers or corn chips.
————————————————————————————————–
Course; Appetizer
Diets; Vegetarian

Roasted Cauliflower Dip

Roasted Cauliflower Dip

Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large bowl, mix 1/3 cup yogurt, oil, curry powder, cumin, coriander and ginger.
  • Add the cauliflower, onion and garlic and stir to coat well.
  • Spread the cauliflower mixture on a large baking sheet lined with parchment paper.
  • Roast in preheated oven at 400°F for about 40 minutes or until the cauliflower is tender and golden (stir occasionally).
  • Cool.
  • In a food processor or blender, puree the cauliflower, the remaining yogurt and mashed lemon juice, leaving a few pieces.
  • Stir in cilantro.
  • Salt and pepper.

Notes & Wine Advice

Makes about 3 cups of dip.
The dip will keep for up to 2 days in the refrigerator.
————————————————————————————————–
Course; Appetizer
Diets; Vegetarian

Cauliflower Salad with Chickpeas, Feta Cheese and Lemon Garlic Dressing

Cauliflower Salad with Chickpeas, Feta Cheese and Lemon Garlic Dressing

Did you know that feta cheese is one of the most produced cheeses in the world, after cheddar cheese? Greek feta cheese has the distinction of being made from a sheep’s milk. We recognize Greek feta cheese by its whiter color and saltier taste. Bulgarian feta cheese is creamier.
Couverts6
Deel op Facebook Print Recipe

Ingredients

For the dressing:

For the salad:

Instructions

  • In a bowl, combine all dressing ingredients and set aside.
  • In a large bowl, combine all salad ingredients.
  • Add dressing and mix gently.
  • Refrigerate at least 4 hours and bring to room temperature 30 minutes before serving.
————————————————————————————————–
Course; Cheese / Salad

Black Olive, Potato And Cauliflower Salad

Black Olive, Potato And Cauliflower Salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Wash the cauliflower and cut into florets.
  • Peel, wash and cut the potatoes into cubes.
  • Heat two pots of salted water.
  • Once the water boils, plunge the cauliflower in the first pot and the potatoes in the second.
  • Cook the cauliflower for 15 minutes and the potatoes for 20 minutes.
  • Once cooked, drain and let cool.
  • Wash and chop the green onions.
  • In a bowl, combine mustard and vinegar, stir, then slowly add the oil, stirring vigorously with a small whisk or fork.
  • Add vegetables, black olives, onion, salt and pepper and mix gently.

Notes & Wine Advice

erve immediately.
————————————————————————————————–
Course; Salad

Cauliflower ‘Potato’ Salad

Cauliflower ‘Potato’ Salad

An intriguing recipe that will immediately win your heart! I even think I can say that I now prefer this to traditional potato salad!
Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Bring a large pot of salted water to a boil and add the cauliflower.
  • Cook until al dente, about 6 minutes.
  • Drain and cool.
  • In a bowl, combine all ingredients, season and stir gently.
  • Refrigerate at least 30 minutes before serving.
————————————————————————————————–
Course; Salad