1 firm head fresh cauliflower.
1/4 c. onion, more or less to taste
1/4 – 1/2 c. fat-free sour cream
approx. 3/4 c. milk
slight dash/pinch curry powder (resulting flavor should be richer but not identifiable as curry)
dash garlic powder
1/2 c. grated Parmesan cheese
1/4 – 1/2 c. shredded mild white cheddar, optional
salt to taste
Remove leaves, if any, and tough part of stem of cauliflower. Break or cut into florets. Place florets in pot, add water until they are just covered, and simmer about 20 minutes. Be aware not to overcook. The florets must be soft but not mushy. If onion is desired, add it with the florets when they are simmering. Reserve liquid. If desired, remove 2/3 c. cooked cauliflower with slotted spoon and set aside. Puree remainding florets and their cooking liquid; return to pot. Stir in milk and sour cream, add dash curry powder and dash garlic powder to taste. Adjust seasonings and milk-based elements so there is a lingering savoriness on the palate. Stir grated Parmesan into the soup for added richness and saltiness. (May add a little extra cheese on hand, such as mild white cheddar, to enhance taste.) Simmer 1 -2 minutes while stirring until it begins to melt or meld into mixture. Lightly salt the soup after adding cheese and before serving (cheese will make it somewhat salty already). If you have reserved some unpureed cooked cauliflower for added texture, stir it in now (the pieces should be soft enough to automatically break into roughly 1/2-inch parts, so those you serve do not have to “chew” their soup).
Cauliflower mashed “potatoes”
Try these mashed “potatoes” when you have a craving for the comfort of mashed potatoes but want to avoid all those carbohydrates.
1 head cauliflower.
¼ c. lowfat milk
3 T. butter substitute
salt to taste
Trim cauliflower and break into florets. Place in pan, cover with water, and cook until tender. Drain. Puree cauliflower. Melt butter substitute over low heat. Add it to milk and mix. Slowly add liquids to pureed cauliflower. Add salt to taste.
Baked Cauliflower Custard
(serves 2 as main course and 4 as side dish)
1 onion, finely sliced,
1 ½ T. canola oil
1/3 – ½ c. chopped parsley
1 c. milk
salt and pepper to taste.
Wash and trim cauliflower. Cook in boiling salted watger until soft. FrF Slice one onion finely and try until golden brown. Add parsley and cauliflower and saute for an additional five minutesl. Place in lightly oiled lasagne pan. Whisk eggs into milk, season with salt and pepper and pour over cauliflower. Bake at 400 degrees at for approximatey 15 minutes. Good hot or cold.