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By: Ikedi Ani-okoye.

Cauliflower-Onion Casserole

Microwave Directions: In a 1-quart casserole dish microwave whole onions or onion wedges, cauliflower and 2 tablespoons of water, covered, on 100% power (high) for about 5 to 7 minutes or till tender but crisp, stirring once. Drain, removing vegetables from casserole dish. In the same casserole dish cook 1 tablespoon of butter or margarine on high for about 30 to 45 seconds or till melted. Stir in salt, flour, pepper and herb.

Stir in the milk all at one time. Cook, uncovered, on high for about 2 to 4 minutes or till bubbly and thickened, stirring every 30 seconds. Add cream cheese; stir till melted. Stir in onions and the cauliflower. Cook the cauliflower mixture on high for about 2 to 3 minutes or till heated through, stirring once. Combine melted butter or margarine and the bread crumbs; sprinkle over the cauliflower mixture. Cook on high for 30 seconds more.

Pasta and Cauliflower

• 1 pound box of mostaccioli or rotini
• 2 medium size heads of cauliflower
• 3 or 4 cloves of garlic chopped
• 3 or 4 bunches of long green onions chopped
• 1 stick of butter
• 2 Tbls of vegetable oil
• 1 cup of seasoned bread crumbs
• Freshly grated Parmesan cheese
• Salt to taste
• Freshly ground black pepper to taste
  

Preparation

• Clean and cut cauliflower into bite size pieces.
• Boil cauliflower in around 6 quarts of water until tender.
• In a large frying pan sauté onions and garlic in ½ stick of butter and oil for about 5 minutes.
• Add ½ cup of bread crumbs and sauté until slightly brown.
• With a slotted spoon remove cauliflower and add to the breadcrumb mixture. Do not throw away the cauliflower water.
• Cook the pasta in the cauliflower water until al dente. Around ten minutes.
• Add remaining butter and breadcrumb to the cauliflower mixture.
• Add around a cup of cauliflower water to the mixture to moisten.
• Stir and cook for around 15 minutes more.
• Mix the pasta and cauliflower together.
• Sprinkle with parmesan cheese and your ready to eat.

Potato and Cauliflower in spices

1 lb of cauliflower florets
4 big potatoes unpeeled and cubed
1 small onion
1 teaspoon(s) cumin seeds
2 tablespoon(s) ginger finely chopped
1 teaspoon(s) turmeric powder
2 teaspoon(s) red chilli powder
1 teaspoon Garam Masala
2 tablespoons butter / ghee (clarified butter) / oil
2 tablespoon(s) finely chopped fresh coriander salt to taste

Heat the butter / ghee / oil in a heavy-bottomed pan on medium heat and crackle the cumin seeds. (make sure they crackle to release the fragrant flavor)
Add the onion and saute for about a minute.
Add the potato cubes and cauliflower. Mix well.
Add the rest of the spices and salt to taste.
Mix well and simmer on low heat. Let the vegetables and spices cook in its own juices. (About 15 minutes)
Mix in the chopped fresh coriander leaves.

CONCLUSION

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brasiccasea. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are discarded. Cauliflower is very nutritious, and may be eaten cooked, raw or pickled.