Holiday Cauliflower Slaw Recipes

CHRISTMAS CAULIFLOWER

Steps:

• Place 1 in. of water in a large saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until crisp-tender. Drain and pat dry. , Meanwhile, in a large saucepan, saute green pepper and mushrooms in butter for 2 minutes or until crisp-tender. Add flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add pimientos and salt. , Place half of the cauliflower in a greased 2-qt. baking dish; top with half of the sauce. Repeat layers. Bake, uncovered, at 325° for 25 minutes or until bubbly. Sprinkle with paprika if desired.

CAULIFLOWER SLAW

Steps:

• Place the pine nuts in a small fine mesh strainer and rinse under cold water. Toss with 1 teaspoon salt. Transfer the nuts to a small brown paper bag, fold over the bag, and microwave on high for 1 1/2 minutes. Remove the bag from the microwave and set aside to cool.
• Whisk the lime juice and the remaining 1 teaspoon salt together in a large mixing bowl. Slowly drizzle in the olive oil while whisking. Set aside.
• Using the largest shredding disk of your food processor, feed the florets through the tube until all the florets have been shredded. Transfer to the mixing bowl. Add the parsley, mint, tomatoes, raisins, and black pepper and toss to combine. Add the pine nuts and toss to combine. Cover and refrigerate for 1 hour and up to overnight before serving. Refrigerate, covered, for up to 2 days.

HOLIDAY CAULIFLOWER

Steps:

• Break cauliflower into medium size flowerlets.
• Cook in boiling water until crisp.(about 10 minutes). Drain well, set aside.
• In a 2 quart saucepan, cook mushrooms and green pepper in margerine until tender. Mix in the flour.
• Gradually stir in the milk. Cook stirring constantly, over medium heat until mixture is thick.
• Stir in salt, cheese and pimento.
• Place half of the cauliflower in a buttered 2 quart casserole.
• Cover with half of the sauce.
• Add remaining cauliflower, then top with rest of sauce.
• Bake at 325* for 15 minutes.
• Makes 8 servings.

PURPLE CAULIFLOWER AND RED CABBAGE SLAW

Steps:

• In a large bowl, toss the cauliflower and cabbage with the dressing until fully coated. Sprinkle with the sunflower seeds. Serve immediately or refrigerate up to overnight.
• Put the oil, vinegar, honey, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 large egg in a blender and blend until smooth. Use a spatula to stir in the poppyseeds, then season with more salt and pepper if needed. Refrigerate until ready to serve.