We starting making cauliflower puree for Holiday dinners in place of mashed potatoes to have a more healthful alernative to all the potato dishes that we usually make.  We all really LOVE this recipe, well the adults do but the kids are still requesting mashed potatoes so I guess we will start making both.

Ingredients:

1 head of cauliflower

chicken broth
salt and pepper to taste
3 tablespoons butter *optional

Preparation:

Cut cauliflower into small pieces and place in a stock pot.  Add chicken broth almost to cover and cook over med/hi heat for about 30-40 minutes until cauliflower is for tender.   Drain cauliflower reserving some cooking liquid on the side.  Using an immersion blender blend cauliflower until smooth.  If it's too thick add back in a little stock to help loosen it up.  Season with salt and pepper and some butter or margarine if desired.

Read More »

This is a great Susie Fishbein recipe for roasted cauliflower. The combination of spices really jazzes up the cauliflower. If I have broccoli in my fridge I will throw that in with the cauliflower and it is delicious.

Ingredients:

2 heads cauliflower, cut into medium sized florets, discard stems.

1 tsp salt

2 tsp sugar

1/4 tsp onion powder

1/4 tsp garlic powder

1/2 tsp paprika

1/4-1/2 tsp turmeric

6-8 T olive oil

Preparation:

Preheat oven to 450 degrees. Line a jelly roll pan or baking sheet with parchment paper.

In a large bowl, combine the salt, sugar, onion powder, garlic powder, paprika, turmeric, and oil. Add cauliflower florets and toss evenly to coat.

Place in a single layer on the prepared sheet.

Roast uncovered for 30-35 minutes, until the largest pieces can be pierced with a fork.

Read More »

"Wanna hear the coolest part about this recipe? There are NO potatoes in it!!!"

I found this recipe on Hungry Girl and I had to try it immediately.  Who wouldn't love a creamy, fattening tasting salad that is practically fat free and low in carbs?  I admit that I got lazy and didn't follow all the steps to the actual recipe.  It has a lot of ingredients and some extra steps that I skipped.  It was delicious the way I made it but one day I'll try it the actual way that the recipe was written to see if there is any difference in taste.  Meanwhile, if you want a BBQ side dish that tastes like potato salad without the carbs and fat this is the recipe for you! 

Ingredients:

1 large head cauliflower, roughly chopped
6 hard-boiled egg whites, chilled and chopped
1/2 envelope ranch dressing/dip mix
1 1/2 cups fat-free mayonnaise (I used low fat)
1/2 cup fat-free sour cream (I used plain greek yogurt)
3 tbsp. Hellmann's/Best Foods Dijonnaise
1 cup diced red onion
2 celery stalks, diced
1/4 cup chopped chives
3 tbsp. seasoned rice vinegar
2 tbsp. chopped dill
2 tbsp. chopped parsley
1/4 tsp. salt
Optional garnish: paprika

Preparation:

Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave for 6 - 8 minutes (until cauliflower is soft). Meanwhile, in a medium bowl, mix together the ranch mix, mayo, sour cream, Dijonnaise and salt. Set aside. Once cool enough to handle, drain any excess water from the cooked cauliflower. Chop the cauliflower into small half-inch pieces. Place these cauliflower pieces in a large bowl, and add the onion, celery and vinegar. Toss and let sit for 5 minutes. Pour the mayo mixture over the vegetables and mix well. Add the chopped egg whites, chives, dill and parsley, and fold them in. Chill for several hours. If you like, sprinkle with paprika just before serving. (This tastes EVEN BETTER if you make it the day before and refrigerate overnight).
Read More »

I love to oven roast almost any vegetable but broccoli and cauliflower are my favorite.  When they are roasted in the oven they get a little nutty flavor to them and get a crunchy texture which is delicious.

Ingredients:

1 head of broccoli (cut into florets)

1 head of cauliflower (cut into florets)

2-3 Tablespoons of extra virgin olive oil

Jane's Krazy Mixed up Salt (or Kosher salt or Sea salt)

Fresh cracked black pepper

Preparation:

Place broccoli and cauliflower florets on a cookie sheet.  Drizzle with olive oil and sprinkle generously with Jane's Krazy Mixed up Salt and Fresh cracked pepper.  Toss with hands to coat vegetables.  Place in 400 degree oven and roast for 45 min - 1 hr going into oven periodically to toss broccoli and cauliflower around with a spatula or wooden spoon.

Read More »