5 results for tag: Cauliflower


My Fabulous Cooking Show: Whipped Cauliflower

https://www.youtube.com/watch?v=GvCHarG70p4 Whipped Cauliflower Mark Twain called cauliflower “cabbage with a college education.”  Cauliflower is high in vitamin C and is a fair source of iron.6 cups cauliflower florets1/3 cup heavy cream3 tablespoons butter3/4 cup grated Swiss cheese1 tablespoon Dijon mustard2 tablespoons chopped fresh Italian parsley1/2 teaspoon salt1/4 teaspoon white pepperMicrowave or boil cauliflower until tender. Drain well, transfer to a food processor with the cream, butter, mustard cheese and parsley. Process until mixture is a smooth and thick puree.  Season to taste with salt and pepper.Serves 4 to 6The writer ...

Sensational Thanksgiving Sides

I was determined to start out the Thanksgiving season on the right foot. For the first time in years, I decorated our home with pumpkins, fall leaves and orange pillows. I pulled out our fall dishware and put an autumn tablecloth on the dining room table. On November 1st, Vince and I put our very few Halloween decorations in the attic and I unpacked the wooden praying hands that Vince's mother had given us and my Mama's turkey salt and pepper shakers. We were all set to observe the sometimes forgotten holiday that's between Halloween and Christmas. With my renewed Thanksgiving attitude, and on that fateful November 1st, Vince and I went out for a ...

Creamy Cauliflower Soup

Cauliflower is my new best friend! Almost completely interchangeable with potatoes, cauliflower packs all the flavor with way less carbs and calories. I've been roasting, pureeing and steaming cauliflower for years. I've recently learned how to make a pizza crust with cauliflower. Still, I think this soup recipe may be my most favorite. It's light and hearty all at the same time. It's great for an appetizer or an entree. You can garnish it with all of your favorite toppings. Tomatoes and bacon just happen to be mine. I don't recommend freezing this soup because of the cream that it contains. Not that it matters, it's so good there won't be any ...

Mediterranean Feast!

I didn't grow up eating lamb. In eastern North Carolina we regularly dined on fried chicken, barbeque and chicken and dumplings. In fact, Vince and I had been married for several years before I tasted my first lamb at a restaurant in Charleston, SC. It was love at first bite! Rack of lamb, leg of lamb, lamb chops – they're all wonderful! I especially like this simple recipe for rack of lamb that has been frenched and sliced into lollipop chops. Besides being a delicious entree, the lollipops can also be served as a fun-to-eat hors d'oeuvre. My recipe for tzatziki-like sauce is made with sour cream and dill but could easily be substituted with ...

Cauliflower Power!

I write the food column EVERYDAY GOURMET for one of Beaufort, South Carolina's local newspapers, Lowcountry Weekly. A few issues ago, I mentioned that I had been testing some new cauliflower dishes. I'm tickled pink with the number of people who have stopped me in the grocery store or at catering events to ask me when I was going to share some of those recipes. This is the week! These are some of my favorite ways to make cauliflower. My husband Vince and I eat Roasted Cauliflower at least once a week. It's a great substitute for pasta or potatoes with far less carbs and calories. The browner the cauliflower pieces turn, the more carmelization occurs ...