Recipes by Arlene

• 2 10-oz. pkgs. frozen cauliflower
• 2 cups water
• ½ cup chopped onion
• ¼ cup margarine or butter
• ½ cup flour
• 6 chicken bouillon cubes
• 2 cups (8 oz.) shredded mild cheddar cheese
• 2 cups milk
• ⅛ tsp. nutmeg

In saucepan, cook cauliflower in cup water. Drain and reserve liquid and 1 cup cauliflower. In blender, blend remaining cauliflower and reserved liquid and then set aside. In large saucepan, cook onion with margarine/butter until tender; stir in flour. Gradually add remaining 1 cup water and bouillon and stir well until thickened. Stir in blended cauliflower, reserved cauliflower florets and cheese. Cook until cheese melts. Add milk and nutmeg and heat through. Makes 1½ quarts.

• ½ large cauliflower
• ½ tbsp. butter
• ½ tbsp. flour
• ⅓ cup apple cider
• ⅓ cup whipping cream
• ⅛ tsp. salt
• ⅛ tsp. pumpkin spice
• ½ tbsp. chopped chutney
• ½ Granny Smith apple, peeled, cored & diced

Gently boil cauliflower in water 10 minutes or until just tender. Drain. Place in serving dish and keep warm. In heavy saucepan melt butter. Blend in flour and cook 2 minutes, stirring constantly. Blend in cider and cream. Stirring constantly, cook mixture until boiling and thickened. Add remaining ingredients. Mix well and heat thoroughly. Pour sauce over cauliflower and serve immediately.

• 1 medium head cauliflower
• 1 tbsp. cream cheese, softened
• ¼ cup grated parmesan
• ½ tsp. minced garlic
• 3 tbsp. unsalted butter
• ⅛ tsp. straight chicken base or bouillon (or may substitute ½ tsp. salt)
• ⅛ tsp. freshly ground black pepper
• ½ tsp. fresh or dried chopped chives for garnish

Set a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces. Cook in boiling water about 6 minutes or until well done. Drain well; do not allow cooling. Pat drained cauliflower well between layers of paper towels. (Steam instead of boiling to avoid so much moisture.) In a bowl with an immersion blender, or in a food processer, puree the hot cauliflower with the cream cheese, parmesan, garlic, chicken base and pepper until almost smooth. Garnish with chives and serve hot with pats of butter. Hint: try roasting the garlic and adding a little fresh rosemary for a whole new taste. Low in carbs and great substitute for mashed potatoes.

This recipe comes from the October 1954 “Better Homes and Gardens” magazine.

• 1 medium head cauliflower
• ½ lb. mushrooms, sliced
• ¼ cup diced green pepper
• ⅓ cup butter or margarine
• ¼ cup enriched flour
• 2 cups milk
• 1 tsp. salt
• 6 slices pimiento cheese
• Dash of paprika

Separate cauliflower in medium pieces. Cook, covered, in boiling salted water until just tender, about 10-15 minutes and then drain. Meanwhile, brown mushrooms and green pepper lightly in butter; blend in flour; gradually stir in milk and cook; stirring constantly until thick; add salt. Place ½ the cauliflower in a 1½-quart casserole. Cover with ½ the cheese, then ½ the sauce. Repeat layers. Sprinkle with paprika. Brown lightly in moderate oven (350 degrees) about 15 minutes. Makes 6 to 8 servings.