Cauliflower Recipes
83 Recipes Next Page >>Recipes Featuring Cauliflower
- Fried Cauliflower
Cauliflower Vinegar Salted water Beaten eggs Bread crumbs Grated cheese juice of the cauliflower Tomato puree Chopped hard-cooked eggs - Cauliflower
Cauliflower Salt - Scalloped Cauliflower
1 cauliflower 1 Tbsp butter 1/2 cup cream 1/2 cup bread crumbs 1/2 cup nuts Salt and pepper 1 cup milk - Cauliflower | Cauliflower
Cauliflower Melted butter - Fried Cauliflower | Cauliflower
Cauliflower Salt Vinegar Whole pepper Cloves Batter Lard - Cream of Cauliflower Soup
4 cups of hot white stock 1 cauliflower 1/4 cup butter 1 slice onion 1 stalk celery, cut in inch pieces 1/2 bay leaf 1/4 cup flour Salt Pepper - Tomatoes with Cauliflower and Cheese
6 large tomatoes 1 head cauliflower 5 tablespoons grated Parmesan or other sharp cheese 1 1/2 cup thick white sauce - Cabbage a la Cauliflower
Cabbage, finely cut Butter Salt 1/2 cup cream or 1 cup milk - Cauliflower in Ramekins
Cooked cauliflower Melted butter Cheese sauce (see Cheese Sauce recipe) Buttered breadcrumbs - Cauliflower Sauce I
1/4 cup butter 1/4 cup flour 1 cup White Stock III 1 cup scalded Milk Cooked florets from a small cauliflower Salt Pepper
About Cauliflower
- When selecting a cauliflower at the grocery store, heavier is better because it indicates that the cauliflower has retained a lot of moisture
- China is the leader in commercial cauliflower production and is responsible for half of the world's cauliflower
- Italian immigrants made cauliflower popular in the USA
- A single serving of cauliflower provides 80 percent of the daily allowance of vitamin C
- Cauliflower originated in Cyprus which caused the French to refer to it as thou de Chypre meaning "Cyprus Cabbage"
- Cauliflower is an excellent weight loss food because it is high in water and low in calories
- Cruciferous vegetables contain sulforaphane, a phytochemical that can prevent damage to cells thereby preventing cancer
- Cauliflower is part of the cruciferous vegetable family which includes broccoli, brussels sprouts, kale, cabbage, and bok choy
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