recipes

• In a saucepan, heat oil and cook garlic and onion over low heat until tender.
• Add salt, pepper and cauliflower, cook for 2 minutes.
• Add the chicken stock, bring to boil, reduce heat and simmer until the cauliflower is completely tender.
• Preheat oven to 375 F.
• Carefully pour into the blender, add the butter, mustard, cheese and process to obtain a smooth sauce.
• In a large bowl, gently mix the eggs, rapini, 3/4 of the hazelnuts and cauliflower sauce.
• Pour into a baking dish.
• Sprinkle with the remaining hazelnuts and prosciutto.
• Cover with foil.
• Bake in the oven for 20 minutes.
• Remove the foil and leave under the broiler about 2 minutes, just enough to make the prosciutto crispy.

• In boiling salted water, cook the cauliflower for 4 minutes.
• Run under cold water and drain.
• In the same saucepan, melt butter and cook the onion for 1 minute.
• Stir in flour and cook for 1 minute, without coloring.
• Pour the milk and heat until just before it starts to boil, while whisking.
• Add seafood, cauliflower and chives.
• Season to taste.
• Heat over medium heat for 2 to 3 minutes.
• Preheat oven to “broil”.
• In a baking dish of 13 x 9-inch, pour the mixture and sprinkle with mozzarella cheese.
• Place in the center of oven and cook for 8 to 10 minutes.

• Preheat oven to 350 ° F.
• To make the crust, remove the outer leaves from the cauliflower and coarsely chop the remaining parts.
• Boil for 15 minutes.
• Place pieces of cauliflower in the food processor with the garlic and process.
• In a bowl, combine egg, cheese, salt and pepper, rosemary and cauliflower.
• In a nonstick pie plate, shape the mixture into a crust.
• Place in the oven for 15 minutes.
• To make the quiche, sauté the leeks and spinach few minutes in a pan.
• Set aside.
• In a bowl, break the eggs and whisk the cream together.
• Add the cheese and chives.
• Season with salt and pepper.
• Pour the egg mixture and veggies over the cauliflower crust.
• Bake about 40 minutes or until eggs are set.
• Serve.

• Cut the vegetables into small florets.
• Heat oil in pan over medium-high heat and add the cauliflower and sautee for a few minutes.
• When it starts to brown, add the chopped condiments and spices, cover and reduce heat.
• When the cauliflower is cooked, pour into a serving dish, sprinkle with the diced tomato and sprigs of fresh coriander.

• Heat a large pot of lightly salted water over high heat until boiling.
• Add the cauliflower and cook for 25-30 minutes, or until it is tender.
• Remove from heat and drain the cauliflower florets in a colander for 15 minutes.
• Then, mash the cauliflower with the other ingredients until a coarse puree.
• Add more bread crumbs if the mixture is too thin.
• Heat a little vegetable oil in a large nonstick skillet over medium heat.
• Drop the batter by tablespoon and flatten into a pancake.
• Cook a few minutes on each side, or until the cakes are golden.

• Put the potatoes, garlic and milk in a large pot over medium-high heat.
• Bring to boil.
• Add the cauliflower.
• Cook 10 to 15 minutes or until the potatoes and cauliflower are tender.
• Drain vegetables and reserve 1/2 cup of the cooking liquid.
• Puree the vegetables in a food processor with the cooking liquid and heavy cream.
• Season with salt and pepper, and add the lemon juice.
• Reheat before serving.

Stewed mushrooms:

• Pour oil in a large skillet over high heat.
• Sauté shallots and garlic for 30 seconds.
• Add mushrooms and thyme, and sauté until the mushrooms have rendered their juice (about 4 minutes).
• Season with salt and pepper.
• Add wine and bring to a boil.
• Let reduce to thicken the sauce slightly (about 5 minutes).
• Reduce heat to low and add the butter.
• The sauce will thicken a little more.
• Simmer until the mushrooms are coated with the sauce (2 minutes).
• Adjust seasoning if necessary and add the parsley.
• Pour a ladle of mashed cauliflower into bowls.
• Top with mushrooms and drizzle with a little sauce.

• Cut the cauliflower into florets and add to the food processor.
• Pulse a few times to obtain a granular texture resembling couscous.
• Set aside.
• Fry in oil all the spices for about 1 minute, then add tofu to brown, about 5 minutes.
• Add dry fruits, nuts, broth, and cover.
• Cook over medium heat for about 5 minutes.
• Add the cauliflower and cook for 2 minutes.
• Serve with coriander.

• Preheat the oven to 375 ° F.
• Blanch the cauliflower in salted water for a few minutes.
• In a large baking dish, spread the cauliflower florets and add the cream.
• Sprinkle with butter, breadcrumbs and Parmesan.
• Season with salt and pepper.
• Bake 20 minutes, or until the top is golden brown.

• Boil the cauliflower florets in salter water until they are soft (about 8-10 minutes).
• Drain well.
• Put the cauliflower in a greased 8 x 8 inch baking dish.
• Mix together the cream cheese, cheddar cheese, green onions, salt and pepper and spread this mixture over the cauliflower.
• Sprinkle with paprika (if desired).
• Bake at 350ºF for 20 to 40 minutes, until the top is golden brown.

• In a bowl, mix flour, egg, beer, salt and pepper.
• Dip the cauliflower florets in the mixture and fry in a preheated 350°F fryer.
• Once cooked, coat with the honey and mustard sauce.
• Serve with barbecue sauce, ranch or honey mustard.