Curried Cauliflower
Portion Size: ½ cup cauliflower
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 large head cauliflower | Washed, trimmed and broken into small florets |
| 1 (14 oz.) nonfat evaporated milk | |
| ¾ cup light mayonnaise | |
| 1 chicken bouillon cube | |
| 2 teaspoons curry powder | |
| 12 wheat lowfat crackers | |
| 1 tablespoon melted margarine or butter. Or olive oil. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350°F. | |
| 2 | Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. | |
| 3 | Drain, and place in a baking dish sprayed with nonstick cooking spray. | |
| 4 | In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. | |
| 5 | Crush crackers, and mix with margarine. Sprinkle over cauliflower. Bake in preheated oven for 30 minutes. | Cook until internal temperature reaches 135°F. |
Variations: Cauliflower can be steamed, braised, microwaved, roasted, stir fry and mashed. May add choice of herbs or spices for flavor.
Cauliflower, Sweet and Spicy: In a large bowl mix 2 tablespoons maple syrup, 1 tablespoon sriracha sauce, 2 tablespoons olive oil, 1 tablespoon light soy sauce, ¼ teaspoon ground black pepper. Add 4 cups cauliflower florets and toss. Bake in a 400°F. oven until tender. (about 30 minutes.)
Caulflower, Saute with Kale and Red Bell Pepper: Saute 4 cups of flowered cauliflower with 1 tablespoon olive oil. Add 1/3 cup diced red bell pepper and cook until tender. Add 1 cup kale bite size kale leaves and cook just till wilted.
Cauliflower with Hollandaise Sauce: Steam cauliflower head. Top with Hollandaise Sauce. (see recipe in sauces)
