Cauliflower Capsicum Delight Food

CAULIFLOWER DELIGHT CASSEROLE

Steps:

• Separate cauliflower into small florets and steam over boiling water for about 10 minutes.
• Place cauliflower in an 8" square baking dish.
• Melt butter over medium heat in a saucepan, then stir in flour for about 1 minute.
• Gradually whisk in milk and simmer, whisking until thick for about 8 minutes.
• Add cheddar cheese, dry mustard, salt and pepper until cheese is melted.
• Pour cheese sauce over cauliflower.
• In a small bowl, mix together bread crumbs, Parmesan and parsley and sprinkle over cauliflower mixture.
• Bake at 400° until bubbly and golden, about 15 minutes.

ROASTED CAULIFLOWER WITH FETA, ALMONDS AND OLIVES

Steps:

• Heat the oven to 425 degrees. In a large bowl, toss the cauliflower with the olive oil. Season well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning.
• Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
• Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives, half the almonds and 1 tablespoon parsley until combined. Top with remaining almonds and parsley, and lemon. Season with flaky salt, if desired.

SAUTEED CAULIFLOWER DELIGHT

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add cauliflower, cherry tomatoes, raisins, and white sugar to onion; cover skillet and cook, stirring occasionally, until cauliflower is tender, 4 to 5 minutes.
• Mix garlic, parsley, and red pepper flakes into cauliflower mixture; increase heat to high and saute until cauliflower is browned, 1 to 2 minutes. Drizzle lemon juice over cauliflower.

GRANDMA JACQUIE'S CAULIFLOWER DELIGHT

Steps:

• Preheat oven to 350.
• Cut cauliflower head, leaving very little stem. (This is key, as too much stem will make dish stringy.).
• In a large saucepan, bring 1 inch depth of water to boil.
• Add the cauliflower and bring to a boil.
• Reduce heat and allow to simmer for 5-7 minutes.
• Remove cauliflower from heat and drain.
• Meanwhile, saute onion and garlic in butter until onion is translucent.
• Mash the cooked cauliflower until it is a fine mush.
• Mix cauliflower, sauteed onion and garlic, soup, and parmesan cheese together, and pour into baking dish.
• Place in oven and cook for about 10 minutes, until mixture bubbles.
• Remove and serve.
• If you're in a rush, skip the sauteed onions, and mix the rest together and bake. It's almost as good.

CAULIFLOWER-CAPSICUM DELIGHT

Steps:

• Add cauliflower florets to water and let it boil for 5 minutes.
• Drain.
• Now pour oil in a heavy bottomed vessel, just sufficient to fry the florets.
• Meanwhile, put self-rising flour in another vessel and add the cauliflower florets to this.
• Then, deep fry the florets in hot oil.
• Keep aside.
• In another pan, heat a little oil.
• Fry the onions until golden-brown in colour.
• Add green chillies, chopped tomatoes, green peas (cooked) and the capsicum.
• Cook for 10 minutes.
• Add salt and turmeric powder.
• Grind together ginger, garlic and peppercorns together.
• Put this paste into the onion-tomato mixture.
• Towards the end add the fried cauliflower.
• Mix well.
• Simmer for 5 minutes.
• Before serving, garnish with corriander leaves.