CAULIFLOWER RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAULIFLOWER CHEESE PIE WITH GRATED POTATO CRUST YIELD: 4 SERVINGS ---------------------------CRUST-------------------------------- 2 C PACKED GRATED RAW POTATO 1/4 C GRATED ONION 1/2 TS SALT 1 EA EGG WHITE, LIGHTLY BEATEN FLOUR FOR YOUR FINGERS A LITTLE OIL --------------------------FILLING------------------------------- 1 TB OLIVE OIL OR BUTTER 1 C CHOPPED ONION 2 MD CLOVES GARLIC, MINCED 1/2 TS SALT BLACK PEPPER TO TASTE 1/2 TS BASIL 1/4 TS THYME 1 MD CAULIFLOWER IN SM PIECES 2 EA EGGS OR 1 WHOLE + 1 WHITE 1/4 C MILK-LOWFAT OK 1 C PACKED GRATED CHEDDAR PAPRIKA 1. PREHEAT OVEN TO 400. OIL 9 INCH PIE PAN. 2. COMBINE GRATED PIE POTATO AND ONION, SALT, AND EGG WHITE IN A SMALL BOWL AND MIX WELL. TRANSFER TO THE PIE PAN AND PAT INTO PLACE WITH LIGHTLY FLOURED FINGERS, BUILDING UP THE SIDES INTO A HANDSOME EDGE. 3. BAKE FOR 30 MINS, THEN BRUSH THE CRUST WITH A LITTLE OIL AND BAKE IT 10 MORE MINUTES. REMOVE FROM OVEN, AND TURN THE TEMP DOWN TO 375. 4. HEAT THE OLIVE OIL OR BUTTER IN A LARGE SKILLET. ADD ONION, GARLIC, SALT, PEPPER AND HERBS, AND SAUTE OVER MEDIUM HEAT FOR ABOUT 5 MINS. ADD CAULIFLOWER, STIR AND COVER. COOK UNTIL TENDER, STIRRING OCCASIONALLY, ABOUT 8-10 MINUTES. 5. SPREAD HALF THE CHEESE ONTO THE BAKED CRUST . SPOON THE SAUTEED VEGGIES ON TOP, THEN SPRINKLE ON THE REMAINING CHEESE. BEAT THE EGGS AND MILK TOGETHER, AND POUR THIS OVER THE TOP. DUST LIGHTLY WITH PAPRIKA. 6. BAKE 35-40 MINS, OR UNTIL SET. SERVE HOT OR WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAULIFLOWER MEDLEY 2 TABLESPOONS SALAD OIL 2 CUPS SMALL FRESH CAULIFLOWERETS 2 10 OUNCE PACKAGES FROZEN PEAS 1/2 TEASPOON SALT 2 TABLESPOONS CHOPPED CANNED PIMIENTO HEAT OIL IN SKILLET. ADD CAULIFLOWERETS AND COOK COVERED OVER LOW HEAT 10 TO 12 MINUTES; STIR OCCASIONALLY. ADD PEAS, SALT, AND DASH PEPPER; COVER. COOK 10 MINUTES; STIR IN PIMIENTO. SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAULIFLOWER WITH BEEF "SICHUAN STYLE" (05-01-93) (19:19) SERVINGS: 4 1/2 LB ROUND STEAK; * 5 EA NAMI BLACK MUSHROOMS 2 EA CARROTS; MEDIUM 2 C CAULIFLOWER 3 EA GREEN ONIONS, MINCED 1/2 T GINGER; FRESH, MINCED 2 EA CLOVES GARLIC, MINCED 1/2 T SZECHUAN PEPPERCORNS, CRUSHED 3 T PEANUT OIL ---------------------------------MARINADE------------------------------------- 1/4 C SOY SAUCE; THIN 1/4 C DRY SHERRY ----------------------------------SAUCE--------------------------------------- 1 C CHICKEN STOCK 1 T CAN CHI BLACK BEAN PASTE WITH CHILI 2 X DASHES OF CHINKIANG BLACK VINEGAR 3 X DROPS SESAME OIL 1 EA CORNSTARCH PASTE; ** ----------SAVE THESE AMOUNTS OF LIQUIDS GENERATED DURING PREPARATION---- 1/2 C CARROT STOCK; RESERVED 1/4 C MARINADE 1/4 C MUSHROOM SOAKING LIQUID * CUT IN 1/2 INCH CUBES. ** MAKE INTO A THIN PASTE. COMBINE SOY AND SHERRY FOR MARINADE. MARINATE STEAK PIECES FOR 1 HOUR. MASSAGE MEAT IN MARINADE TO AID TENDERIZING; DRAIN, RESERVING MARINADE. WASH AND SOAK MUSHROOMS FOR 1 HOUR; DRAIN, RESERVING SOAKING LIQUID, THINLY SLICE. WASH, PEEL AND ROLL-CUT CARROTS. (ROLL-CUT MEANS SLICING ON A SLIGHT BIAS IN 1" LENGTHS BUT TURNING THE CARROT A QUARTER TURN (90 DEGREES) BETWEEN SLICES. WASH CAULIFLOWER, TRIM OFF THICK PART OF STEMS, AND EITHER BREAK OR CUT FLORETS INTO PIECES ABOUT THE SIZE OF THE CARROT PIECES. PARBOIL CARROTS IN BOILING STOCK FOR ABOUT 3 MINUTES OR UNTIL JUST BEGINNING TO SOFTEN. RESERVE CARROTS AND STOCK. STIR-FRYING: HEAT PEANUT OIL IN HOT WOK. WHEN OIL JUST BEGINS TO SMOKE, ADD DRAINED STEAK CUBES; STIR-FRY BRISKLY FOR 1 MINUTE UNTIL MEAT BEGINS TO LOSE PINKNESS. DON'T OVERCOOK MEAT OR IT WILL BE TOUGH. REMOVE TO HOLDING PLATE. SWIRL REMAINING OIL INTO WOK. ADD GINGER, GARLIC AND PEPPERCORNS; STIR-FRY 15 SECONDS. ADD CAULIFLOWER AND MUSHROOMS; STIR-FRY 1 MINUTE. ADD SPECIFIED AMOUNTS OF LIQUIDS GENERATED DURING PREPARATION: RESERVED CARROT STOCK, MARINADE, AND MUSHROOM SOAKING LIQUID; BRING TO BOIL. COVER WOK; REDUCE HEAT TO MEDIUM, AND SIMMER 3 MINUTES. REMOVE LID; TURN HEAT TO HIGH. WHEN SAUCE BOILS AGAIN, ADD CARROTS AND BEEF. MIX TOGETHER. SPLASH VINEGAR DOWN SIDES OF WOK. PUSH INGREDIENTS OUT OF SAUCE, THICKEN WITH THIN CORNSTARCH PASTE. SAUCE SHOULD BE A LIGHT GRAVY. ADD SESAME OIL. TOSS IN GREEN ONION. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAULIFLOWERETS BREAK OR CUT CAULIFLOWER INTO BITE SIZE FLOWERETS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESED CAULIFLOWER REMOVE LEAVES AND TRIM BASE FROM ONE MEDIUM HEAD CAULIFLOWER. WASH. COOK WHOLE IN BOILING SALTED WATER 15 TO 20 MINUTES, OR UNTIL TENDER. DRAIN. PLACE ON UNGREASED SHALLOW BAKING PAN. SPRINKLE WITH SALT. MIX 1/2 CUP MAYONNAISE AND 2 TEASPOONS PREPARED MUSTARD; SPREAD OVER CAULIFLOWER. TOP WITH 3/4 CUP SHREDDED SHARP PROCESS CHEESE. BAKE AT 375 DEGREES ABOUT 10 MINUTES OR UNTIL CHEESE IS MELTED. SERVES 4 OR 5. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FESTIVE CAULIFLOWER (11-04-92) (10:28) IBM 4 CUPS CAULIFLOWER 1 CAN CREAM OF CELERY SOUP 1/2 CUP MILK 1/2 CUP SHREDDED CHEDDAR CHEESE 1/8 TEASPOON CURRY POWDER (OPTIONAL) DASH PEPPER 1 CUP FROZEN PEAS, THAWED 1/2 CUP DICED SWEET RED PEPPER TOASTED SLICED ALMONDS IN COVERED SKILLET, IN 1/2 INCH BOILING WATER, COOK CAULIFLOWER 5 MINUTES OR UNTIL TENDER-CRISP. DRAIN. STIR IN SOUP, MILK, CHEESE, CURRY AND PEPPER UNTIL SMOOTH. ADD PEAS AND RED PEPPER. COOK 5 MINUTES OR UNTIL VEGETABLES ARE TENDER, STIRRING OFTEN. TOP WITH ALMONDS. MAKES 5 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JAPANESE PICKLED CAULIFLOWER (11-26-93) (0:59) 1 HEAD, MEDIUM CAULIFLOWER, SEPARATED INTO FLOWERETS, WASHED, AND DRAINED 1 GREEN BELL PEPPER, WASHED, CORED, SEEDED, AND CUT INTO 2-IN STRIPS 1/2 CUP CELERY, VERY THINLY SLICED 3/4 CUP COCA-COLA 6 TBSPS WINE VINEGAR OR WHITE VINEGAR 1/4 CUP SUGAR 1-1/2 TSP SALT IN A LARGE BOWL, COMBINE THE CAULIFLOWER FLOWERETS AND BELL PEPPER STRIPS. COVER WITH BOILING WATER. LET STAND FOR 2 MINUTES; DRAIN THOROUGHLY. ADD THE CELERY. IN A SMALL PAN, HEAT THE COCA-COLA, WINE/WHITE VINEGAR, SUGAR, AND SALT. POUR OVER VEGETABLES. TOSS LIGHTLY WITH A FORK, AND PACK INTO 1-QUART GLASS JARS. PUSH DOWN LIGHTLY SO THE LIQUID COVERS THE VEGETABLES. COVER AND CHILL OVERNIGHT. THIS KEEPS IN THE REFRIGERATOR FOR SEVERAL DAYS. MAKES ABOUT 1 QUART. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PICKLED CAULIFLOWER (12-01-93) (1:25) SERVINGS: 4 2 EA LARGE HEADS CAULIFLOWER 2 C PEARL ONIONS * 1 C PICKLING SALT 1 C SUGAR 3 C WHITE VINEGAR 2 T WHITE MUSTARD SEEDS 1 T CELERY SEEDS 1 EA SMALL HOT PEPPER * PEARL ONIONS ARE THE SMALL WHITE OR SILVER SKINNED ONIONS THAT ARE USUALLY USED IN STEWS. -------------------------------------------------------------------------- WASH THE CAULIFLOWERS AND BREAK THEM INTO FLOWERETTES. SCALD, COOL, AND PEEL THE ONIONS. MIX THE VEGETABLES WITH THE SALT, ADD JUST ENOUGH WATER TO COVER, AND LET STAND ABOUT 18 HOURS. DRAIN, RINSE IN COLD WATER, AND DRAIN AGAIN. DISSOLVE THE SUGAR IN THE VINEGAR, ADD THE SEEDS AND HOT PEPPER AND BRING TO A BOIL. ADD THE VEGETABLES AND SIMMER FOR 10 MINUTES, OR UNTIL THE VEGETABLES ARE BARELY TENDER. PACK THE VEGETABLES INTO HOT JARS, FILL THE JARS WITH THE BOILING-HOT LIQUID AND SEAL. MAKES 4 PINTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STEWED CAULIFLOWER IN CREAM SAUCE (05/20/93) (0:50) VEGETABLES IN CREAM SAUCE ARE TYPICALLY SHANGHAI-STYLE. 2 C CAULIFLOWER FLORETS 1/2 C UNPEELED CANNED STRAW MUSHROOMS 3 GREEN ONIONS 1 CLOVE GARLIC, SMASHED 1 T TIENTSIN CABBAGE SHRIMP OR CRAB MEAT (OPT) 1 T SALT 1 T SUGAR 2 T PEANUT OIL 1/2 T PEANUT OIL CORNSTARCH PASTE SAUCE: 2/3 C STOCK 1 T DRY SHERRY 1/4 C MILK PREPARATION: WASH CAULIFLOWER, AND CUT FLORETS ABOUT TWICE THE SIZE OF STRAW MUSHROOMS. DICE GREEN ONIONS INTO 1/4" PIECES. MIX STOCK & SHERRY. COOKING: HEAT FIRST OIL TO MEDIUM HOT. ADD GARLIC & STIR FOR ABOUT 30 SECONDS. REMOVE GARLIC BEFORE IT BEGINS TO BROWN. TURN HEAT HIGH; ADD CAULIFLOWER. STIR-FRY FOR ABOUT 1 MINUTE. ADD ONION, SALT & SUGAR; STIR-FRY 30 SECONDS. STIR IN TIENTSIN CABBAGE. IF DESIRED, ADD SHRIMP OR CRAB MEAT. IMMEDIATELY ADD STOCK & SHERRY; BRING SAUCE TO BOIL, MIXING WITH CAULIFLOWER. COVER & SIMMER 4 MINUTES. REMOVE LID; THICKEN WITH CORNSTARCH. SAUCE SHOULD BE VERY HEAVY, SO THAT WHEN MILK IS ADDED, IT WILL THIN SLIGHTLY, BUT STILL HAVE BODY. BRING SAUCE BACK TO BOIL; SLOWLY ADD MILK WHILE STIRRING. ADD REMAINING PEANUT OIL FOR A FINAL GLAZE. SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WHOLE CAULIFLOWER W/HERB CHEESE SAUCE (03-28-93) (16:35) 1 HEAD CAULIFLOWER ABOUT 3 POUNDS SAUCE: 1 RECIPE MEDIUM CHEESE SAUCE (SEE SAUCES) 1 TEASPOON PREPARED MUSTARD 1/4 TEASPOON DRIED BASIL LEAVES BREAK OFF OUTER LEAVES OF CAULIFLOWER. TRIM STEM CLOSE TO BASE. PLACE WHOLE HEAD UPSIDE DOWN ON SERVING PLATTER. COVER WITH PLASTIC WRAP. MICROWAVE AT HIGH FOR 12 TO 15 MINUTES, OR UNTIL SOFT TO THE TOUCH, TURNING OVER AFTER HALF THE TIME. LET STAND, COVERED, WHILE PREPARING SAUCE. FOR SAUCE: PREPARE CHEESE SAUCE AS DIRECTED, EXCEPT STIR IN MUSTARD AND BASIL WITH FLOUR. SERVE CAULIFLOWER WHOLE, WITH SAUCE. MAKES 4 TO 6 SERVINGS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=