Fresh Cauliflower Recipes

1.  Cheesy Baked Cauliflower

Ingredients

• 1 head cauliflower
• 1/4 cup butter, cut into pieces
• 1 teaspoon mayonnaise
• 1 teaspoon prepared mustard
• 1/2 cup grated Parmesan cheese

Directions

• Steam whole head of cauliflower for 30 minutes. Drain and place on a pie plate.
• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, combine mayonnaise and mustard; spread the mixture over cauliflower and dot with pats of butter. Sprinkle generously with Parmesan cheese.
• Bake at 375 degrees F (190 degrees C) uncovered, for about 30 minutes, or until the cheese is brown.

2.  Creamy Cauliflower Salad

Ingredients

• 1 head cauliflower, cut into florets
• 1/2 cup grape tomatoes, quartered
• 3 tablespoons bacon bits
• 1/4 cup shredded Cheddar cheese
• 3 hard-boiled eggs, chopped
• 1 cup mayonnaise
• 1/3 cup sugar
• 2 tablespoons vinegar
• 1 tablespoon lemon juice

Directions

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Toss cauliflower florets, tomatoes, bacon bits, cheese, and eggs together in a bowl.
• In a separate bowl, dissolve sugar into vinegar and lemon. Whisk in mayonnaise until thoroughly combined.
• Pour dressing over salad, and toss gently to coat. Cover and refrigerate until well-chilled. Toss again gently, and serve.

3. Cauliflower and Broccoli Bake

Ingredients

• 6 ounces fresh cauliflower
• 6 ounces fresh broccoli
• 2 tablespoons butter
• 2 1/2 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 teaspoon English mustard
• cayenne pepper to taste
• salt and pepper to taste

Directions

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
• In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
• Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.