211141 braised cauliflower garlic whit Recipes

garlic cloves, sea salt, unsalted butter, softened, dijon mustard, capers, drained and rinsed, lemon , zest of, grated, fresh marjoram, chopped, black pepper, brussels sprout, head white cauliflower, white (about 1/2 lb), head green cauliflower , romanesco (green, about 1/2 lb)

cauliflower, olive oil, garlic cloves, paprika, wine vinegar, cooking liquid, from the cauliflower

garlic heads, cloves separated and peeled, extra virgin olive oil, divided, chili oil (i used ) (optional), head cauliflower, approximately 3/4 lb, cut into 1 1/2-inch florets, broccoli, approximately 3/4 lb, cut into 1 1/2-inch florets, salt and pepper

cauliflower, cut into florets (about 3 to 4 cups), garlic cloves, dry breadcrumbs, olive oil, mayonnaise, butter, salt and black pepper

cauliflower, cut up into florets and steamed for 3 minutes only,rinsed in cold water to stop cooking process, red wine vinegar, water, parsley, chopped, dill weed, garlic, finely chopped, salt, peppercorns

head garlic, unpeeled (2 1/2 oz.), butter, heads cauliflower (about 4 1/2 lbs. total ), low-fat chicken broth, whipping cream, ground nutmeg, salt , to taste, fresh ground pepper , to taste, sliced fresh chives

cauliflower florets (cut small), garlic cloves, minced, olive oil, apple juice, parsley, snipped, red wine vinegar, paprika, salt

cauliflower florets, garlic cloves, salt and pepper, to taste, water

coconut oil, divided, head fresh cauliflower, cut in to florets, garlic cloves, yes you read that right, salt, black pepper , to taste, onion, diced, fresh thyme, vegetable stock or 1 1/2 quarts chicken stock, fresh grated nutmeg, curry powder (optional), ground cumin (optional), organic light coconut milk, grated gruyere cheese (can be skipped for vegan or lactose intolerant) (optional) or 1 cup swiss cheese (can be skipped for vegan or lactose intolerant) (optional), hot pepper flakes , adjust to taste, flaked coconut, toasted

cauliflower, parmesan cheese, margarine, light sour cream, garlic powder

head cauliflower, broken/cut into floret pieces, garlic, peeled, olive oil to drizzle, sea salt & black pepper (freshly ground), to taste

olive oil, salted anchovies, rinsed, minced, garlic cloves, minced, dried red pepper flakes, baby cauliflower florets (about 6 cups) or 1 1/4 lbs regular cauliflower florets (about 6 cups), water, capers, chopped parsley, salt

canola oil, head cauliflower , decored, florets seperated and cut into pieces about an inch long, onion, sliced thin, ground cumin, ground coriander, turmeric, hot red pepper flakes, lime juice, plain yogurt, water, fresh cilantro leaves, chopped, frozen green pea, thawed (optional), salt & fresh ground pepper

braised baby fennel, dozen very small fennel bulbs, or 4 to 6 larger bulbs, quartered, extra-virgin olive oil, garlic, finely chopped, salt-packed anchovy fillets, rinsed, drained, and chopped, red pepper flakes, salt and pepper

cauliflower with lemon tarragoncheese crust s, instructions, head of cauliflower (a whole head of broccoli may be substituted), mayonnaise, fresh lemon juice, lemon zest, dijon mustard, white pepper, minced fresh tarragon (or 2 tsp dried ), grated cheddar cheese, steam the whole head of cauliflower for 15 minutes, until barely done. cool slightly. combine the remaining ingredients, except cheese. spread the mayonnaise mixture over the cauliflower and pat the cheese onto the, mayonnaise-coated head of cauliflower. bake in a pre-heated 350 degree f oven for 10 minutes. cool for a few minutes to allow cheese to set.

cauliflower, cut into florets, extra virgin olive oil, whole chicken, cleaned, dried and jointed into 8 pieces, onion, peeled, whole black peppercorns, whole cardamom pods, salt, boiling water, vegetable ghee or 2 tbsp clarified butter, garlic cloves, white pepper, saffron (optional), ground cardamom, allspice, grated nutmeg, cinnamon, cumin, basmati rice, pine nuts, lightly toasted, to garnish, cucumber, peeled and chopped, plain yogurt, salt, garlic clove, crushed, mint, chopped to garnish

cauliflower , cut into into bouquets (800g), white mushrooms, sliced thinly (150g), olive oil , seperated (30ml), prepared parsley , garlic and parsley base (23ml), onion, finely chopped (200g), firm tofu, in small cubes (1 1/2 cups), canned tomato, drained (diced or stewed -130g), tomato paste (20ml), worcestershire sauce (10ml), vegetable broth (170ml), green peas, frozen (80g), milk (or less - 125 ml), butter (18g), salt and pepper, to taste, cheese, grated

cauliflower, whole, water, onion (or 1 tbsp powder), garlic cloves (or 1/2 tsp powder), celery seed, ground black pepper, dill weed, dried parsley flakes