To Store:  Refrigerate unwashed in the crisper.



Serves 4


1 head of cauliflower, cut into florets

1 medium onion, sliced

4 springs of thyme

4 cloves of garlic, unpeeled

3 tablespoons olive oil

Salt and freshly ground pepper

1/2 cup freshly grated Paresan 


Preheat oven to 425°F.  On a large rimmed baking sheet, toss the cauliflower, onion, thyme and garlic with olive oil.  Season with salt and pepper to taste.  Roast, tossing occasionally, until almost tender, 35-40 minutes.  Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.



Serves: 4

3 tablespoons vegetable oil

1 onion, finely chopped

1 2-inch piece ginger, finely grated

Kosher salt, freshly ground pepper

1 5-inch piece lemongrass, tough outer layer removed, lightly smashed

1 tablespoon red curry paste

1 tablespoon shrimp paste with bean oil

1 13.5-ounce can unsweetened coconut milk

2 cups low-sodium chicken broth

2 tablespoons fish sauce

½ head of cauliflower, cut into 1-inch pieces 

1 15.5-ounce can chickpeas, drained, rinsed

12 ounces shrimp, peeled, deveined

Basmati rice, shredded purple cabbage, cilantro or basil, and lime wedges (for servi


Heat oil in a Dutch oven or large pot over medium. Add onion and fennel and cook, stirring, until softened, about 6 minutes. Add ginger and cook, stirring, until onion and fennel are very tender, about 2 minutes. Season with salt and pepper.

Add lemongrass, red curry paste, and shrimp paste and cook until fragrant, about 1 minute. Add coconut milk, chicken broth, and fish sauce, bring to a boil, then reduce heat and simmer until slightly thickened, 20–30 minutes.

Add cauliflower and chickpeas and continue to simmer until cauliflower is tender, about 15 minutes. Add shrimp and simmer until shrimp are cooked through, 3–5 minutes. Discard lemongrass; season with salt. Serve curry over rice; top with cabbage, cilantro, and limes.



Serves:  6


1 head cauliflower, cut into 1 1/2 inch florets

1 head broccoli, cut into 1 1/2 inch florets

1/4 cup extra-virgin olive oil

2-3 large fresh garlic cloves, peeled and crushed

Salt and freshly ground black pepper, to taste

Bring a large pot three-fourths full of salted water to a boil. Add the cauliflower and cook until tender when pierced with a fork, about 8 minutes. Remove with a slotted spoon and drain in a colandar.  Repeat with the broccoli, cooking for about 5 minutes.  Plunge broccoli in a bowl of ice water to keep it's bright green color.  Drain well.
In a large bowl, toss the cauliflower and broccoli with the olive oil, fresh garlic, salt and pepper.  Adjust seasonings to taste.  Serve warm. Tastes great cold the next day too.  




Serves:  4


2 tsp. hot paprika
2 tsp. ground coriander
1 tsp. ground turmeric
2 tbsp. peanut oil
2 serrano chiles, chopped
1 medium head cauliflower, cored and roughly chopped
3 plum tomatoes, cored and roughly chopped
Kosher salt, to taste

In a bowl, combine paprika, coriander, and turmeric; set aside. 

Heat oil in a 4-qt. saucepan over high heat. Add reserved spice mixture, chiles, cauliflower, and ¼ cup water and cook until tender, 5–6 minutes. 
Lower heat to medium, add tomatoes, and season with salt; cook, covered, until softened, about 2 minutes.



Recipe from the Food Network

Serves: 4

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, 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.



Serves:  6


Vegetable & Chickpea Curry

Serves: 6

I’ve never made this recipes before but think it

sounds interesting. The fact that you can put

the ingredients in a crock pot, walk away for 6

hours & come back to a meal is appealing too.

1 tablespoon olive oil

1 cup chopped onion or leek

1 cup (1/4-inch-thick) carrot slices

1 tablespoon curry powder

1 teaspoon brown sugar

1 teaspoon grated peeled fresh ginger

2 cloves garlic

1 Serrano chile, seeded & minced

3 cups cooked chickpeas

1 cup cubed peeled potato

1 cup coarsely chopped bell pepper

1 cup chopped romanesco cauliflower

1 teaspoon salt

1 teaspoon black pepper

1/8 teaspoon ground red pepper

1 can (14.5 ounces) diced tomatoes, undrained

14 ounces vegetable broth

3 cups fresh spinach or other cooking greens

1 cup light coconut milk

6 lemon wedges

Heat oil in a large non-stick skillet over medium heat. Add onions and carrots, cover and cook 5 minutes or until tender. Add curry powder, brown sugar, ginger, cloves and chile.

Cook 1 minute, stirring constantly.  Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas, potato, sweet peppers, cauliflower, salt, pepper, ground red pepper, tomatoes and broth. Cover and cook on high 6 hours or until vegetables are tender. Add spinach and coconut milk, stir until spinach wilts. Serve with lemon wedges.



Serves: 6

Roasted Cauliflower 2 1/2 cups dry white wine 1/3 cup olive oil1/4 cup kosher salt3 tablespoons fresh lemon juice2 tablespoons unsalted butter1 tablespoon crushed red pepper flakes1 tablespoon sugar1 bay leaf1 head of cauliflower, leaves removed
Whipped Goat Cheese And Assembly4 ounces fresh goat cheese 3 ounces cream cheese3 ounces feta1/3 cup heavy cream2 tablespoons olive oil plus more for servingCoarse sea salt (for serving)
Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes. 
Whipped Goat Cheese And AssemblyWhile cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil.Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill.




Serves:  4

4 cups cauliflower florets (from 1 medium head cauliflower)

8 ounces sour cream

1 cup coarsely grated mild white cheddar cheese

1 teaspoon smoked paprika

1 teaspoon fresh thyme leaves

1 teaspoon salt

1/2 teaspoon red pepper flakes


Preheat the oven to 350° and butter a shallow 9-by-13-inch ceramic baking dish.

Bring a large pot of salted water to boil. Blanch the cauliflower until just tender, 4 minutes. Drain in a colander.

In a large bowl, combine the cauliflower, sour cream, half the cheese, paprika, thyme, salt and red pepper. Transfer the mixture to the prepared dish and sprinkle the remaining cheese over the top. Bake for 30 minutes, until the cheese is melted and the top is lightly browned. Serve immediately.



Serves: 6 

1 cup extra-virgin olive oil

1 tbsp. anchovy paste
½ tsp. crushed red chile flakes
6 sun-dried tomatoes, thinly sliced lengthwise
6 cloves garlic, peeled and smashed with the side of a knife
6 sprigs rosemary
1 lemon, ends trimmed, thinly sliced crosswise, seeds removed
1 large zucchini, cut diagonally into 1½″-long pieces
1 lb. baby Yukon Gold or new potatoes
1 medium head broccoli, cut into florets, stalk cut into large pieces
½ medium head cauliflower, cut into florets, stalk cut into large pieces
2 tbsp. finely chopped parsley
2 sprigs marjoram, stems removed
Kosher salt and freshly ground black pepper, to taste

Put the olive oil, anchovy paste, chile flakes, sun-dried tomatoes, garlic, rosemary, and lemon slices in a 6-qt. Dutch oven. Place over medium-high heat and cook, stirring occasionally, until fragrant and the garlic and the lemon slices are lightly browned, about 5 minutes.

Add the zucchini in a single layer and cook, without stirring, until lightly browned, about 5 minutes. Flip the zucchini, and cook for 5 minutes more.
Add the potatoes, broccoli, and cauliflower to the pot and stir once or twice to coat in oil. Cook, covered, without stirring, until the vegetables begin to brown and soften, about 30 minutes.
Stir vegetables gently, replace the lid, and reduce the heat to medium-low; cook until the vegetables are very soft and tender, about 60 minutes more.




Serves  4


1 cauliflower head, cut into florets

5 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cup hot milk

Kosher salt

1/2 teaspoon freshly ground pepper

1 1/2 cups freshly grated Gruyere cheese

1/2 cups freshly grated Parmesan

1/2 cups  Panko (Japanese bread crumbs)


Preheat oven to 375°F.  Butter bottom and sides of an 8x11 baking dish.

Bring a large pot of salted water to a boil.  Add the cauliflower to the boiling water & cook 6-7 minutes.  Drain.

In a medium sauce pan, over low heat, melt 3 tablespoons of butter.  Add the flour, stirring constantly with a wooden spoon for 2 minutes.  Pour the hot milk into the butter-flour mixture and stir until it comes to a boil.  Whisk while boiling to remove lumps and to thicken sauce, about 3 minutes.  Remove from heat.

Add salt, pepper, 1 cup of Gruyere and 1/4 cup of Parmesan.

Place cauliflower in the prepared dish.  Pour the white sauce (Bechemel) over the cauliflower.  

Combine the Panko bread crumbs with the remaining Gruyere and Parmesan.  Sprinkle over the dish.

Melt the remaining butter and drizzle over the dish.  Sprinkle with salt and pepper.  Bake for 20-30 minutes, until the top is browned.  Serve hot.  



Serves:  6


5 cups Low Sodium Chicken Broth

2 Tablespoons Olive Oil

2 Tablespoons Butter

1/2 whole Large Yellow Onion Finely Diced

3 whole Carrots, Peeled And Finely Diced

1/2 cup Cauliflower Pieces

1/2 cup Broccoli Pieces

1 whole Yellow Squash, Finely Diced

1/2 teaspoon Kosher Salt

1 Tablespoon Olive Oil (additional)

1 Tablespoon Butter (additional)

1-1/2 cup Arborio Rice

1-1/2 cup Dry White Wine

1-1/2 teaspoon Kosher Salt (additional), More To Taste

4 whole Green Onions, Thinly Sliced

1/2 cup Frozen Peas

4 ounces, weight Goat Cheese

1/2 cup Grated Parmesan Cheese

Optional Vegetables To Substitute For Any Of The Above: Mushrooms, Red Bell Pepper, Zucchini, Asparagus Pieces


In a small saucepan, heat chicken broth to a simmer.

In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter.  Add diced onions and diced carrots.  Stir and cook for 2 minutes.  Add cauliflower and cook for 2 minutes.  Add broccoli and cook for 1 minute.  Add squash and cook for 1 minute.  Sprinkle in salt and stir.  Remove from pan and set aside.

Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan.  Heat over medium-low heat.  Add rice and stir, cooking for 1 minute.  Add half the wine and 1 1/2 teaspoons kosher salt.  Stir and cook until liquid is absorbed. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed.  Add other half of wine and cook until absorbed.  Add green onions and peas, stirring to combine.  Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it. Check salt content and add more salt if necessary.

Once rice is cooked, remove from heat. Stir in goat cheese, Parmesan, and vegetables until all goat cheese is combined.




Serves:  4-6


1 head of Romanescu cauliflower separated into small florets
Extra virgin olive oil
Pecorino Romano or Parmigiano Reggiano cheese, to taste
12 ounces of your favorite pasta


Bring a large pot of salted water to a boil.  Add the cauliflower and boil over medium-high heat until the cauliflower is very tender and begins to fall off a fork when pierced.

Remove the cauliflower from the salted water, but do not drain it – save the water for the pasta. Bring the water to a boil again, adding more water if needed for the amount of pasta you’re cooking.  Cook your pasta according to the package directions.

While the water is coming to a boil or the pasta has just been added, in a large frying pan, heat up a few tablespoons of extra virgin olive oil and a clove of garlic.  Add the cauliflower and saute over medium-high heat, gently smashing them with a wooden spoon so they get nice and creamy.

After the pasta is drained, mix it with the cauliflower (off the heat) and add an extra touch of olive oil.  Top with the grated cheese.  Serves 6



1/2 pound imported good Swiss cheese (like

Emmentaler), shredded

1/2 pound Gruyere cheese, shredded

2 tablespoons cornstarch (optional)

1 garlic clove, peeled

1 cup dry white wine

1 tablespoon lemon juice

1 tablespoon cherry brandy, such as kirsch

1/2 teaspoon dry mustard

Pinch nutmeg

Sliced apples or pairs

Vegetables - raw, blanched, or roasted, cutinto bite-sized pieces. Suggestions: broccoli,cauliflower, carrots, artichokes, beans,tomatoes, turnips, peppers, mushrooms etc.  If you are blanching vegetables, blanch in a pot of lightly salted boiling water for a minute or two to soften them up just a bit. Drain them well before putting them out on a serving tray. In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue or heavy metal pot with the garlic, then discard.

Over medium heat, add the wine & lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid.  Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard & nutmeg.

Arrange an assortment of vegetables and fruits on a platter. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!


A grain-free alternative to traditional pizza crust, that you can pick up with your hands!
4 cups raw cauliflower rice (about one medium head)
1 egg, beaten
⅓ cup soft goat cheese (chevre)
1 teaspoon dried oregano
pinch of salt
Preheat your oven to 400F.
To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved
Fill a large pot with about an inch of water, and bring it to a boil. Add the "rice" and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
THIS IS THE SECRET: Once you've strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It's amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry-- it'll hold together!
Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about ⅓" thick, and make the edges a little higher for a "crust" effect, if you like.
Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
Now's the time to add all your favorites-- sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.  Slice and serve immediately!



Recipe from Earthbound Farms

Serves:  4


3 tablesppons butter

1 cup yellow onion (dices)

1/2 cup celery (finely diced, including leaves)

3 tablespoons unbleached all-purpose flour

2 teaspoons sweet Hungarian paprika

1 /4 cup white wine

4 cups chicken stock

1 small head cauliflower (about 5 cups, cored and cut into small florets)

2 cups (8 ounces) Gruyere cheese, grated 

1/4 cup half and half or whole milk

dash kosher salt and freshly ground black pepper


Melt the butter in a large saucepan over medium heat, and add the onion and celery.  Cook, covered, until the vegetables are soft, about 10 minutes.

Stir in the flour, mustard powder and paprika, and cook, stirring frequently, for 2 minutes to form a roux. Slowly whisk in the wine and chicken stock, whisking until smooth.  Add the cauliflower, cover the pan and bring the mixture to the start of a simmer over medium-high heat.

Reduce the heat to maintain a gentle simmer, cover the pan, and cook until the cauliflower is soft, about 20 minutes. Remove the lid and let the soup cool slightly.

Transfer half of the soup to a food processor and purée until smooth. Add the purée to the soup in the saucepan and return the pan to low heat. Add the cheese and half & half, and simmer until the cheese melts and the soup is heated through — but don't allow the soup to boil! Season with salt and pepper to taste, and serve hot.




Serves:  4


2 cups thinly sliced cauliflower

½ cup chopped kalamata olives
⅓ cup chopped roasted red bell peppers
⅓ cup finely chopped scallions
¼ cup olive oil
3 tbsp. fresh lemon juice
1 tsp. marjoram, minced
1 tsp. oregano, minced
Kosher salt and freshly ground black pepper, to taste

Toss all ingredients in a bowl; let sit for 20 minutes to blend flavors.




Serves:  6


4 cups cauliflower florets

4 cups broccoli florets

5 tablespoons butter, divided

3 tablespoons unbleached all-purpose flour

2 cups milk

2 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard

2 cups grated sharp Cheddar cheese

Salt, to taste

White pepper, to taste

Pinch ground nutmeg

3/4 grated Parmesan cheese

1 1/2 cups Panko (Japanese bread crumbs)


Position a rack in the middle of the oven and preheat oven to 425 °F.

Place the cauliflower florets in a steamer insert or basket. Steam over boiling water for 5 minutes. Drain and set aside in a large bowl.

Steam the broccoli in the same manner for 4 minutes.  Plunge the broccoli into a bowl of ice water to stop the cooking process and retain its bright green color. Drain thoroughly, then add the broccoli to the cauliflower.

Heat 3 tablespoons of butter in a medium-size pan over medium-high heat.  Add the flour and cook, stirring constantly, for 2 minutes. Add the milk all at once and whisk to combine.  Cook until the mixture thickens, 3 to 5 minutes.

Add the cheese, Worcestershire and mustard, and lower the heat to medium. Cook, stirring frequently, until the cheese melts. Season to taste with salt, pepper and nutmeg.

Pour the cheese sauce into the bowl of cauliflower and broccoli and stir gently to combine. Transfer the mixture to a 2-quart baking pan. Sprinkle with the parmesan.

Melt the remaining 2 tablespoons of butter in a small pan over medium heat. Mix the Panko with the butter. Scatter the crumbs over the top of the casserole.

Bake until the topping turns golden and the cheese sauce bubbles, 15 to 20 minutes. Serve warm.


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