Cauliflower Crunch Recipes

Steps:

• Heat oven to 400°F
• Heat 1 tablespoon of the oil in medium skillet over medium heat until hot.
• Add tomatoes, garlic and green chiles; cook 1 to 2 minutes or until thoroughly heated, stirring occasionally.
• Spread in bottom of ungreased 9 or 10-inch quiche dish or glass pie pan.
• Top with cauliflower in cheese sauce.
• In small bowl, combine bread crumbs, Parmesan cheese and remaining 2 tablespoons oil; mix well.
• Sprinkle over cauliflower mixture.
• Bake at 400°F for 20 to 22 minutes or until edges are bubbly and bread crumbs are golden brown.

Steps:

• In a large bowl, combine the yogurt, mayonaisse, lemon juice, paprika and salt and pepper to taste. Add cauliflower, broccoli, chicken, tomatoes, cheese and red onion. Toss gently to coat. Let stand a few minutes before serving.

Steps:

• Heat oven to 450°F.
• Place cauliflower in 2-qt. casserole sprayed with cooking spray.
• Bake 30 min. or until crisp-tender, stirring after 15 min. Remove from oven.
• Combine bread crumbs and butter.
• Heat broiler. Pour pasta sauce over cauliflower; top with cheese and bread crumbs.
• Broil, 6 inches from heat, 2 to 3 min. or until bread crumbs are golden brown and sauce is heated through.

Steps:

• Heat the grill to high. Fill a large saucepan with water and bring to the boil. Meanwhile, break the cauliflower into even-sized florets. Drop into the pan and boil for about 7 mins, or until very tender.
• Heat the cheese sauce either in the microwave on High for 1 min or in a small pan until heated through, but not boiling. Place the cheese, hazelnuts and breadcrumbs in a bowl and mix together.
• Drain the cauliflower and place in the bottom of a large, shallow, baking dish. Pour the warmed sauce over the cauliflower, covering it evenly, then sprinkle with the breadcrumbs. Put under the grill for 5 mins, or until the cheese is bubbling and the breadcrumbs are golden and crusty.

Steps:

• To begin with, steam the cauliflower in a colander fitted inside a pan. Steam for around 15 minutes so the cauliflower still has some bite left in it.
• For the sauce, melt the butter in a medium sized pan. Add the flour and stir hard until a smooth paste is achieved.
• Take off the heat and leave for a couple of minutes. Slowly add the milk, mixing all the time.
• Place it back on the heat and add the clove, bay leaf and leek. Simmer for 10 minutes, constantly stirring.
• Remove the leek, bay leaf and clove. Season with salt and pepper to taste.
• Pre heat the oven to 350 degrees.
• Stir the cheese into the sauce, saving a bit to sprinkle on top. Mix the cauliflower into the sauce and give it a good stir. Pour into a baking tin.
• Sprinkle on the remaining cheese and top with the crushed hazelnuts and broken up pieces of toast.
• Bake for 20 minutes and then place under the broiler for a few minutes to get a golden and bubbling crust.

Steps:

• Mix the vegetables in a serving bowl.
• In separate bowl mix relish, Miracle Whip and Catalina Salad Dressing and hot sauce if desired.
• Pour the dressing and toss the vegies. Mix well.
• Cover and refrigerate or serve after making.

Steps:

• Thaw peas in colander under running water for a minute; drain.
• Combine all ingredients.
• Chill for a couple of hours to marry the flavors.
• Garnish just before serving.