Cooking with Cauliflower

When it's cold outside there are so many recipes to make, but my favorite has to be anything with cauliflower in it! Here are some recipes I love to have in the winter time...



Cauliflower Cakes 


1 small head cauliflower
2 eggs
1/4 cup mined onion to taste
1/4 cup chopped parsley
1/2 cup shredded Parmesan cheese
salt to taste
Coconut oil for frying

Directions

Start by removing the leaves and any green stems from a head of fresh
cauliflower. Place the cauliflower in a large pot of boiling water. Boil
until it is soft. And by "soft" I mean if you stick a spoon in it, the
spoon should sink into the cauliflower. at this point I throw my
cauliflower into the blender for a few seconds. It will smoosh very
easily, I promise.In a large bowl, combine the eggs, onions, cheese, and
parsley. Then add the mashed cauliflower and mix it all up a little
more. Heat a bit of oil in a large skillet. Add a few heaping
spoonfuls of the cauliflower mixture.They're done when both sides are
golden brown.
Drain some of the oil from the Cauliflower Cakes by placing them on a paper towel. Salt lightly and serve.

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Roasted Garlic Cauliflower



2 tablespoons minced garlic

3 tablespoons olive oil

1 large head cauliflower, separated into florets

1/3 cup grated Parmesan cheese

Salt and black pepper to taste

1 tablespoon chopped fresh parsley

Directions 

Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish. Place the
olive oil and garlic in a large resealable bag. Add cauliflower, and
shake to mix. Pour into the prepared casserole dish, and season with
salt and pepper to taste. Bake for 25
minutes, stirring halfway through. Top with Parmesan cheese and parsley,
and broil for 3 to 5 minutes, until golden brown

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Cream of Cauliflower Soup II



    2 tablespoons butter

    1 large onion, chopped

    4 cloves garlic, minced

    2 large potatoes,peeled and cubed

    2 carrots, chopped

    2 (14.5 ounce) cans chicken broth

    1 head cauliflower, chopped

    1 cup milk

    1 teaspoon salt

    1/2 teaspoon ground black pepper

    1/8 teaspoon ground nutmeg

    1 tablespoon dry sherry

    1 tablespoon chopped fresh parsley

Directions

In a large
pot over medium heat, melt butter. Stir in onion and garlic and cook
until onion is translucent, about 5 minutes. Stir in potatoes and
carrots and cook 5 minutes more. Pour in chicken broth and bring to a
boil. Stir in cauliflower, cover, reduce heat and simmer until
vegetables are tender, 10 to 20 minutes. Remove from heat. Puree in
batches in a blender or food processor, or in the pot using an immersion
blender. Return to low heat and stir in milk, salt, pepper, nutmeg and
sherry. Heat through. Serve garnished with parsley.

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