Recipes by Arlene » Cauliflower

Golden Cauliflower Soup

Arlene — Sun, 28 Feb 2010 11:00:00 +0000

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.

Cauliflower Normande

Arlene — Wed, 24 Feb 2010 13:21:22 +0000

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.

Mashed Cauliflower (Mock Garlic Mashed Potatoes)

Arlene — Tue, 23 Feb 2010 17:24:59 +0000

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.

Company Cauliflower

Arlene — Sat, 21 Nov 2009 14:00:00 +0000

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.