Faux Mashed Potatoes
Submitted by, S. Ritterbusch in California

1 medium cauliflower head
1 small package herbed feta cheese
1 tbsp milk Cracked pepper to taste
milk
Steam cauliflower until tender. Drain well. Put in food processor w/milk until texture is smooth and creamy. Add the herbed feta cheese, and stir until completely melted. Add cracked pepper to taste.

Cauliflower Pakora
Posted by Catherine Shilton

2 pounds Cauliflower, cut into bite sized pieces
1/4 cup Yoghurt (thick)
1 cup Chickpea Flour (Besan)
1/4 tsp Baking Powder
1/2 tsp cumin seed
1/4 tsp Red Chilli Powder
1/4 cup Water
Salt to taste
Oil to deep fry
In a bowl mix all the ingredients except cauliflower pieces. The batter must have the same consistency as that of a cake. Dip cauliflower pieces in the batter such that they are completely covered with the batter. In a wok heat oil on medium and when oil is hot add the batter covered cauliflower pieces. Fry until this batch is about half done (just about when the colour of the batter starts to change) and remove from heat and keep aside. Do the same for all the batches. In the end take the first batch and refry them until they turn brown. Repeat for the other batches.
Goes well with ketchup.

CAULIFLOWER SOUP
Posted by Peggy in Michigan

2 cups cauliflower flowerets 4 celery ribs, diced 3 carrots, chopped (I usually use only 1 or 2) 1 can cream of chicken soup, undiluted (You can also use cream and chicken bullion instead of the creamed soup) 1 cup cream or half& half 8 oz. cubed cheese (your choice of flavor) 1/4 tsp. salt 1/2 tsp.

pepper Paprika Arrange cauliflower, celery and carrot in steamer basket over boiling water. Steam 10 mins or until crisp-tender; drain. Cook soup and cream or half & half in large saucepan over medium heat, stirring occasionally, 5 mins. Stir in cheese until melted. Add steamed veggies, salt and pepper; cook until thoroughly heated. Sprinkle with Paprika. Yield: 4 cups. OVEN-

FRIED CAULIFLOWER
From Peggy in Michigan

1 cup mayonnaise 1 medium cauliflower, broken into flowerets 1 cup Italian-seasoned LC breadcrumbs

Place mayo in a large heavy-duty zip-top plastic bag. Add cauliflower; seal and shake to coat. Place breadcrumbs in a large heavy-duty zip-top plastic bag. Add half of cauliflower mixture; seal and shake to coal. Spread in a single layer onto a lightly greased baking sheet. Repeat with remaining cauliflower mixture and breadcrumbs. Bake at 350 degrees for 1 hour. Yield: 8 servings.

CHEESY VEGETABLES
Submitted by Dianne Taylor

1 cauliflower head 2 broccoli stalks 1 or 2 cans Cream of Mushroom Soup 1 cup shredded cheddar cheese 1 medium onion salt and pepper to taste

Butter dish and add all vegetables. Mix soup with cheese then pour over top of vegetables. Bake in 350* oven for 1 hour.

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