Cauliflower is a versatile vegetable and makes a great side dish, main, soup or even finger food when crumbed and deep fried.
Absolutely delicious. Broccoli soup is my boyfriend's favourite, and this is a modification of his recipe. For the original substitute the head of cauliflower for another head of broccoli, add an extra cup of stock and omit the parsely.
This soup features cauliflower and broccoli but the real star is the dairy aspect; milk and cheese. Serve with grilled cheese on toast to maintain the cheesy theme.
A baked gratin of cauliflower and broccoli with a thick cheese sauce. Crunchy walnuts are added on top. It's just as good served on its own or as a side dish.
A creamy dense soup, ideal for a starter on a winters night. I made this for work one day and ended up giving the recipe to about 10 people. It works well when the cauli is a week old and has wilted a bit too much for some uses. One of the great things about this one is that it can be varied in so many ways by adding/subtracting herbs and spices. This quantity will give you 10 bowls and is good the next day.
Delicious low-fat simple-to-make soup, suitable for a light dinner or entree. Puree as smooth as you like.
Cauliflower is a sweet vegetable and as such can make a rich, tasty and healthy soup as shown in this example where it teams up with carrots.
Cauliflower, mayo, Dijon mustard and cheese are combined in this simple and easy microwave dish. The cauliflower may be left whole, just remove the core before cooking.
Gobi mutter masala is a vegetarian Indian dish of sauteed peas and cauliflower. They are seasoned with salt, cumin seed and mustard seeds. Enjoy with rice.
A creamy curry flavoured cauliflower and broccoli soup. It's ready within the hour, but the longer it simmers the better the flavour. Serve with crusty bread and butter.
This crispy-topped bake will win over even fussy eaters who claim they don't like vegetables. It's very convenient because it can be prepared in advance and baked just before serving. (Prepare through Step 4. Cover and refrigerate for up to 2 days.) Frozen vegetables can also be used.