16146 cauliflower crab spread Recipes

cauliflower - 1 cup (chopped ), green peas - 1 cup, black pepper - 2 tsp, powdered cumin seeds - 2 tsp, turmeric powder - a pinch, melted butter - 1 tsp, salt - as required, curry leaves - few (www.bit.ly/ce3djg)

cauliflower, broken into florets, milk, flour, butter, mustard powder, nutmeg, salt, freshly ground black pepper, quality cheddar cheese, grated and divided (i use tillamook brand vintage white extra sharp) www.tillamookcheese.com, breadcrumbs (optional)

cauliflower, plain, low fat yogurt, garlic gloves, tea spoon ground cumin, tea spoon red pepper flakes, salt to taste

cauliflower, lemon juice ***** see note, qt bechamel or mornay sauce plus additional 1 oz --- hot (see recipe), dry bread crumbs, parmesan cheese, grated, butter, melted

cauliflower, butter, flour, milk, salt and pepper, ground nutmeg, eggs, cheddar cheese

cauliflower -1, ginger garlic paste -2tsp, egg -1, corn flour -1 cup, colouring powder -1/2 tsp, chilly powder -1tsp, turmeric powder-a pinch, salt to taste

cauliflower florets, chopped (2 2/3 cups), garlic clove, smashed, chicken broth, salt , or to taste, snipped fresh chives or parsley for garnish, pepper to taste, heavy cream, unsalted butter

cauliflower, olive oil, garlic cloves, sliced, chopped onion, whole tomatoes or 1 (15 oz) can diced tomatoes, anchovy paste (1 to 2 inches) (optional), sea salt & freshly ground black pepper

cauliflower, canola oil, cumin seeds, dried red chile, broken in half, sliced shallot, sliced garlic, scant 1/4 cup thinly sliced peeled ginger, scant 1/4 cup thinly sliced mild to moderately hot fresh green chile, ground turmeric, scant cup diced plum tomato, kosher salt and freshly ground black pepper, vegetable stock , chicken stock, or water, unsalted butter, sliced peeled ginger, bottled roasted whole chestnuts , halved crosswise and sliced (about 10), kosher salt, chopped chives, chopped cilantro

cauliflower florets - 2 cups, tomatoes - 2 cups (cut in half ), lemon - 1 (thinly slice), olives - 1/2 to 1 cup, extra virgin olive oil - 1/4 to 1/2 cup, white vinegar - 1/4 cup, parsley - 6 to 8 strands (chopped), oregano - 1 tsp, minced garlic - 1 tsp, salt and pepper

cauliflower, spinach, dressing, vegetable oil, white wine vinegar, garlic clove crushed, dry mustard, salt, dried basil, pepper, almonds

cauliflower florets (1 large head ), cooked black beans ( i used canned, rinsed and drained black beans ), scallions/green onions(white and green parts) - thinly sliced, red bell pepper - seeded and cut into thin, 1 1/2-inch-long, green bell pepper - seeded and cut into thin, into, garlic cloves - peeled, cider vinegar, canola or other vegetable oil, buttermilk, grated parmesan cheese (1 oz), salt, freshly ground pepper

cauliflower, carrots thinly sliced, green bell pepper diced, black olives, pasta swirls, dressing, vegetable oil, cider vinegar, garlic cloves peeled and minced, granulated sugar, salt, freshly ground black pepper

cauliflower florets, tomatoes (cut in half ), lemon (thinly slice), olives, extra virgin olive oil, white vinegar, strands parsley (chopped ), oregano, minced garlic, salt and pepper

cauliflower, chopped white onion, grated pepper jack cheese, chopped green pepper, eggs, milk, all purpose baking mix, salt, freshly ground black pepper

cauliflower, white sauce (recipe at end ), grated cheddar, eggs, separated, sugar, salt and pepper

cauliflower trimmed into olive size florets, unsalted butter, coarse sea salt, almonds

cauliflower florets, water, olive oil, divided, panko, garlic clove, minced, chopped fresh parsley, salt, freshly ground black pepper