Cauliflower bacon (Deb)

 

Sliced cauliflower or broccoli salad (Deb)

 

Carrot Cauliflower Soup

1-Medium potato diced
4 medium carrots diced
1 cup chopped onion
1 small head of cauliflower, cut up
2 cups water
4 tsp chicken bouillon powder
1 tsp. beef bouillon powder
1 tsp. prepared mustard
1/2 tsp ground nutmeg
1 tsp salt
1/4 tsp. pepper
1 cup medium cheddar cheese
3 tbsp. sherry (or alcohol free sherry)

Combine first 5 ingredients in a saucepan, Cook until veggies are done. DO NOT DRAIN. Stir in next 8 ingredients. Pour into LARGE bowl. In 3 or 4 batches puree in food processer or blender. Return to saucepan. Add sherry. Heat until very hot. Makes generous 7 cups of soup. 

From Cooking Cache

Cream of Potato & Cauliflower Soup

1 onion, diced
1 cup cauliflower, chopped
2  large potatoes, diced
2 cloves garlic, pressed
1/4 cup white dry white wine
1/4 cup milk or cream
1/4 cup parmesan cheese, shredded
4 cups vegetable stock
2 tbsp butter
2 tbsp fresh herbs such as sage, thyme, rosemary, oregano, parsley...

Melt butter in a large pot over medium heat.
Add onion, garlic, potatoes and cauliflower and sauté for about 5 minutes
Add stock, wine and herbs and bring to a boil. 
Reduce heat and simmer, covered, for 30 minutes or until the potatoes are very tender.
Purée the soup in a blender or food processor or directly in the pot if using a hand immersion blender.
Return the soup to the pot and stir in the milk or cream.
Salt and pepper to taste, top with parmesan cheese and serve immediately.


From Herbalicious website

Indian-Spiced Cauliflower Dip

1 head cauliflower (about 1 1/2 pounds), broken into small florets

1 3/4 tsp. coarse salt , divided

1 Tbsp. canola oil

1 tsp. black mustard seeds

1 medium yellow onion , finely diced

1 Tbsp. curry powder

1 Tbsp. sugar

1 cup plain, low-fat yogurt

1/4 cup reduced-fat sour cream

1/3 cup chopped cilantro

1/4 tsp. nutmeg

1/4 tsp. cayenne pepper

1/4 tsp. freshly ground black pepper

Bring a large pot of water to a boil. Add cauliflower and 1/4 teaspoon salt. Partially cover pan and simmer until tender, about 10 minutes. Drain.
In a small sauté pan over medium heat, warm oil and coat pan. Add mustard seeds, cover, and cook until seeds stop popping, about 30 seconds. Add onion and sauté until translucent, about 5 minutes. Add curry, 11/2 teaspoon salt, and sugar, and cook until fragrant.
Mash cauliflower and add onion mixture and remaining ingredients.