Creamy Cauliflower Pea Medley Recipes

Steps:

• Toss vegetables together in a medium bowl.
• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
• Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

Steps:

• In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through.

Steps:

• Combine the first 3 ingredients in a saucepan; bring to a boil.
• Cover and cook 5 minutes; drain well.
• Combine the cauliflower mixture and the remaining ingredients in a bowl, and toss well.
• Serve warm or chilled.

Steps:

• In a large saucepan, bring cauliflower and 1 in. of water to a boil. Reduce heat; cover and cook for 6-7 minutes or until crisp-tender. Drain well; set aside. , In another saucepan, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the cauliflower, bacon, salt, pepper and cayenne. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese. , Bake, uncovered, at 400° for 15-20 minutes or until cheese is melted.

Steps:

• Place the frozen berries and half of the sweetener in a medium saucepan.
• Stir over medium-high heat until berries are thawed and sweetener is melted.
• Add remaining ingredients except for salt and vanilla extract.
• Stir continuously until thickened.
• Remove from heat, add salt and vanilla extract to taste.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Steps:

• Put cauliflower into a large saucepan over medium-high heat. Cover with water and bring to boiling. Cook cauliflower until just tender, about 10 minutes. Do not overcook or the final product will be mushy. Drain water. Add milk, butter, salt, and pepper to the saucepan with the cauliflower. Bring to a gentle boil over medium heat, stirring often to prevent milk from scalding, about 5 minutes.
• Mix cornstarch and water in a small bowl until cornstarch has dissolved. Add to boiling milk-cauliflower mixture. Simmer until sauce starts to thicken, about 5 minutes.

Steps:

• Put the milk, quartered onion, mace and bay leaves in a pan, and bring to a simmer. Turn off the heat, set aside for 1 hr to infuse, then strain.
• Meanwhile, bring a large pan of water to the boil. Tip in the cauliflower and cook for 5 mins until just tender. Drain and set aside, uncovered, in a colander to steam-dry.
• Put the pan back on the heat, then add the knob of butter and the chopped onion. Gently soften onion for 10 mins until really soft but not coloured.
• In a medium-sized pan, melt the butter, then stir in the flour to form a paste. Cook for 2 mins, then gradually stir in the strained milk to form a smooth sauce. Bring to the boil and simmer, stirring often, until thickened and smooth. Stir in the softened onion and season well with salt and nutmeg.
• Heat oven to 220C/200C fan/gas 7. Tip the cauliflower into an ovenproof dish and pour over the sauce. Can be covered and chilled for up to 2 days at this stage or frozen. Scatter the cauliflower with the breadcrumbs, then bake for 30 mins until the sauce is bubbling and the top is golden and crisp.

Steps:

• Cook and stir onions in margarine in large skillet on medium heat until crisp-tender.
• Add VELVEETA and soup; cook until VELVEETA is completely melted and mixture is well blended, stirring frequently.
• Stir in remaining vegetables; cook 10 min. or until crisp-tender, stirring frequently.