From a 1948 American cookbook:
CAULIFLOWER WITH CORNFLAKE TOPPING
1 head cauliflower--about 1 1/2 lbs.
1 tablespoon of onion, very finely minced
1/2 cup cornflakes, coarsely crushed
2 tablespoons butter or margarine
salt (to taste)
Soak whole cauliflower in cold salt water, enough to cover, for 30 minutes. Wash and cut off base, and trim off leaves. Break cauliflower florets apart from the main stem. Carefully drop into boiling, salted water, and cook rapidly for about 8 to 10 minutes, or until tender. Meanwhile, while cauliflower is boiling, in a skillet, combine onion, cornflakes, butter and salt, and brown slightly for 5 minutes. When cauliflower is done cooking, place in a large bowl or serving plate, and top with cornflake mixture. Serves 3 to 4.
OTHER FAV RECIPES:
CAULIFLOWER CASSEROLE
16 oz. frozen cauliflower
2 tbs. butter
4 oz. cream cheese
1 lb. bacon cooked and crumbled
8 oz. shredded cheddar cheese
one small bunch of green onions chopped
Boil cauliflower until tender. mash and add butter and cream cheese. Add remaining ingredients, place in a casserole dish and bake at 350 for about 30-45 min. until bubbly.
___________________________________________________________________________
MASHED CAULIFLOWER POTATOES (something I was taught to make in culinary school. I converted the oringial recipe down for household use--these are otherwise known as "mock mashed potatoes")
1 head cauliflower
1/8 cup milk
Salt & pepper (to taste)
1/4 cup finely shredded mild cheddar or Colby cheese
Cook cauliflower until fork tender. Place cauliflower (in pieces), milk, salt and pepper in blender. Whip until smooth. Pour cauliflower into small baking dish. Sprinkle with cheese and bake in hot oven until bubbly.
________________________________________________________________________________
Someone gave me these two recipes years ago, I've not tried the whiskey one, 'cos I don't drink, and wasn't about to buy a bottle just for a recipe. The other recipe was great, though!
SCOTTISH CAULIFLOWER
1 medium cauliflower
6 ounces mushrooms, finely chopped
1 leek, chopped. (or I suppose in a pinch, you might substitute green onion).
1 1/4 cups heavy cream
4 ounces sharp cheddar cheese, shredded
6 tablespoons Scotch whisky
1 ounce fine oatmeal
1 pinch nutmeg
salt and pepper (to taste)
1/2 cup mixed nuts or cashew nuts, chopped
Remove the cauliflower stalks and cook the florets in hot water for five minutes. Drain and put into an ovenproof dish with the chopped mushrooms and green onion mixed in. Heat the cream gently in a small pan, add the cheese, stirring frequently. When the cheese has melted, remove from the heat and mix in the whisky and oatmeal. Add salt and pepper to taste and the pinch of nutmeg. Pour over the cauliflower and sprinkle the chopped nuts on top. Bake in a pre-heated oven at 350F for 45 minutes. Serve immediately.
______________________________________________________________________________
MIDDLE-EASTERN CAULIFLOWER (Zahra Mekhla)
(I only made this once, 'cos I had to drive 50 miles to the city of Albany (where the closest middle-eastern grocer's are) to get two of the ingredients).
1 1/2 small cauliflower, cut into florets
4 teaspoons olive oil
3 garlic cloves, very finely minced
1/2 cup tahini
juice of 1 large lemon
salt and white pepper, to taste (can substitute black pepper, in a pinch)
1 dash hot pepper sauce
1 teaspoon ground cumin
1 teaspoon za'atar spice mix
1 pinch sesame seed
Preheat oven to 450°F Toss cauliflower in 2 tsp olive oil. Season with salt, pepper and sesame seeds. Cook in oven for 25 minutes, or until browned and fork tender. In the meantime, make the sauce.Gently heat 2 tsp olive oil in a sauce pan. Stir in other ingredients (tahini, lemon juice, salt & pepper, tabasco, cumin and za’atar) and set aside. Toss cauliflower in sauce and serve immediately.
