Mary’s Recipe: The Case for Cauliflower

Warm Cauliflower Salad:                                                             

Steam small cauliflower florets until just tender. Toss with cooked, diced bacon, sautéed chopped onion, balsamic vinegar, a pinch of mustard, salt, a teaspoon or so of honey, pepper and chopped parsley. Serve warm.

Cauliflower “Couscous”:

Roasted Cauliflower:

Cauliflower Mash:

Boil cauliflower florets until tender; drain thoroughly and pat dry. Do not let cool. Put florets in food processor with 2 Tbsp. cream cheese, 2 Tbsp. salted butter, 1 clove minced garlic and pulse until smooth. Thin with chicken or vegetable stock, if  necessary. Season liberally with pepper. Garnish with chopped chives.