|Cooking in the Deep-South with Chef Bob|
|by Sir Robert (Chef Bob) Vaningan O. S. C.|
The words "Deep-South Cuisine" are often misunderstood. Not to be confused with Cajun or Creole which are strictly Louisiana.
1 - 10 of 125 for how to season cauliflower
Break or cut cauliflower into small florets, ... leave the cauliflower to cool slightly. Mash ... dish. Stir in kosher salt. Serve hot. Makes about 4 cups.
In a stainless ... on the side or added to antipasto (add cubes of salami and sharp cheese dipped in an oregano-infused olive oil to make an antipasto).
Cook cauliflower flowerettes until soft. ... 13 inch pan and add toasted bread cubes on top. Sometimes I add cheddar cheese. Bake 1/2 hour at 375 degrees.
Make in layers: cauliflower, radishes, onions, ... mayonnaise. Spread on top. Sprinkle dry dressing on mayonnaise mixture. Refrigerate overnight. Toss and eat.
Cook cauliflower in 2 to 3 cups water ... stirring. Add the water and make gravy. Season with salt. Pour gravy over cauliflower and sprinkle nutmeg on top.
Break cauliflower into small pieces ... and pepper. Bring to boil, stirring constantly ... Broccoli may also be used in place of cauliflower. Very good.
Mix mayonnaise, onion, ... Break or cut cauliflower into tiny pieces. ... celery and peas to dressing mixture. Toss ... Do not cook. Add to recipe last.
Break cauliflower and broccoli into small pieces. Mix with remaining ingredients. Refrigerate 24 hours.
Cut broccoli and cauliflower into bite sized ... and spices, add to vegetables and toss ... Salad can be made several days before needed. Keep refrigerated.
In a heavy ... meat and frozen cauliflower and saute until ... garlic and seasonings to taste. Cook pasta ... needed to make it moist. Top with grated cheese.
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