Cauliflower Supreme Recipes

Steps:

• In a bowl, combine the flour, salt, garlic powder and pepper; set aside. In a greased 8-in. square baking dish, layer the cauliflower and onion. Sprinkle with flour mixture. , Top with corn and red pepper. Sprinkle with Parmesan cheese and parsley; dot with butter. Combine milk and wine; pour over vegetables. Sprinkle with cheese. , Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until vegetables are tender.

Steps:

• Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.
• Add the parsley, and then add the chicken broth and simmer for 10 minutes.
• Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.
• Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.
• Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
• You will love everything about this.

Steps:

• 1. Cut cauliflower into florets. Cook about 6 minutes in boiling water (salted) until just tender; drain.
• 2. Combine with celery. Put into 1-1/2 quart buttered casserole.
• 3. Combine sour cream, mayonnaise, parsley, salt, thyme, cheese and wine. Stir to blend. Spoon over cauliflower and celery. Sprinkle with Parmesan cheese and paprika.
• 4. Bake, uncovered, at 350 degrees for about 25 minutes or until top is golden.

Steps:

• Combine first 3 ingredients in medium microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until cream cheese is melted; stir until blended.
• Add vegetables; toss to coat.
• Spoon into serving bowl; sprinkle with cracker crumbs.

Steps:

• Preheat oven to 350°F.
• Clean and section cauliflower, steam until tender.
• Make White Sauce: Brown mushrooms and green peppers in butter over medium heat, do NOT caramelize. Blend in flour, milk, and salt - cook until thickened, stirring constantly.
• In 1 1/2 quart casserole dish, place half of cauliflower, then cover with half of white sauce, then with half of cheese/pimentos. Repeat with second layer.
• Bake in 350°F oven for 15-20 minutes.