What A Crock Recipes – Cauliflower Is Our Friend

CAULIFLOWER MASH
Yield: 4 Servings
Ingredients
1 large head cauliflower, rinsed, cored and chopped
1 tablespoon grain mustard
1 tablespoon butter
lots of freshly ground black pepper
salt to taste

Directions
1. Bring a large pot of salted water to a boil. When boiling, add cauliflower and boil until fork tender, about 10 minutes.
2. Drain, reserving just a little bit of water (about ¼ cup)
3. Add the mustard and butter. Using an immersion blender or an electric mixer, beat until creamed. Add cooking water to adjust consistency.
4. Season with lots of cracked black pepper and salt to your liking.

Note: You could also add some fresh, chopped herbs or grated cheese if you’d like. Enjoy!

 

Cauliflower Salad

Yield: Makes approximately two quarts

Ingredients
1 head of cauliflower in bite size pieces, steamed until tender (about 6 -7 minutes)
6 boiled eggs (when done peel eggs, rinse and pass through a wire cooling rack, making small pieces)
¼ to 1/3 cup miracle whip or mayonnaise
3 Tablespoons of mustard (spicy brown or Dijon)
3 Tablespoons of pickle relish
¼ cup of chopped red onion (soaked in cold water several hours – over night)
salt and pepper to taste
¼ cup chopped parsley
½ cup crisp bacon crumbles*

Directions

  1. mix all ingredients together
  2. chill overnight
  3. adjust seasoning with salt and pepper

*omit for vegetarian dish

(1 cup of cauliflower is only 3 carbs vs. 1 cup of potato is 37)

Roasted Cauliflower and White Cheddar Soup

Yield: 3 quarts (6 – 8 generous portions)

Ingredients       

2 ounces olive oil
½ pound onions (roughly chopped)
¼ pound celery (roughly chopped)
3 cloves garlic (smashed)
1 pound cauliflower (frozen)
2 teaspoons thyme (fresh)
1 teaspoon rosemary (fresh)
2 quarts vegetable stock
½ pound white cheddar (shredded)
salt and pepper                to taste
hazelnuts (toasted and chopped for garnish)

Directions          

  1. Toss onions, celery, garlic and cauliflower with one ounce of oil, season with salt and pepper.
  2. Roast in a preheated 350 degree oven for 30 – 40 minutes until the mixture begins to color.
  3. In a Dutch oven, heat one ounce of oil, add roasted vegetables and fresh herbs, cook for 3 minutes then add the stock. Bring to a boil, and then simmer for 15 minutes.
  4. Blend soup in blender in batches until smooth, return to pot and add cheese to warm soup, stirring until well blended. Adjust seasoning with salt and pepper.
  5. Serve in warm bowls. Garnish with hazelnuts
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