Cauliflower Patties

5 cups cauliflower florets (about 1 lb.)
1 cup shredded cheese
1 large egg, lightly beaten
1/3 tsp. salt

Preheat oven to 425°F. Line a large baking sheet with parchment paper.  Place cauliflower in a food processor. Process until finely grated. Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in cheese, egg and salt until thoroughly combined. Roll into large balls and form into patties.  Repeat with the remaining batter, leaving about 1 inch between each one.  Bake until browned and crispy around the edges, about 25 minutes. Serve with your favorite toppings or use to make a breakfast sandwich.  Makes 10

Comment:  These are delicious!   I found a recipe for Cauliflower English Muffins that required using a biscuit cutter to form the patties.  Didn't have one so I used my hands.  The texture reminds me of grits.  The taste is similar to grits with a touch of sweetness.  These would actually work great served with an egg on top.  I'm going to use them in place of bread to make an open face burger.  I really believe it will be perfect.

Nutrition Facts
Servings 10.0
Amount Per Serving
calories 72
% Daily Value *
Total Fat 5 g	8 %
Saturated Fat 3 g	14 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 32 mg	11 %
Sodium 110 mg	5 %
Potassium 154 mg	4 %
Total Carbohydrate 3 g	1 %
Dietary Fiber 1 g	5 %
Sugars 1 g
Protein 5 g	10 %
Vitamin A	3 %
Vitamin C	35 %
Calcium	10 %
Iron	1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Ham Chowder

1 ham steak, cut into bite size pieces (or leftover ham bone with meat)
3 cups water
1 pkg (1 lb.) mixed broccoli and cauliflower
2 potatoes, cubed
1 scallion
salt & pepper to taste
1 - 2 Tbsp. flour (Rice flour)

In a large pot  bring ham and water to a boil.  Lower heat and simmer until ham is tender and starting to fall apart (about 1 hour).  Add broccoli & cauliflower, potatoes and scallion.  Mix flour in 1/4 cup of water until blended.  Add to pot.  Allow to cook until it thickens.  Add salt and pepper to taste.

Comment:  This is a soup I made up when cleaning out my freezer.  I had a ham bone with very little meat but had a ham steak that would make up for the lack of meat on the bone.  I cooked the bone and steak for about 1 hour giving a delicious flavor to the water.  I had originally planned on using broccoli only but spotted a bag with broccoli and cauliflower so decided, why not.  The added potatoes gave me just one more texture as well as taste as did the scallion.  I used rice flour to keep this dish gluten free and must say that it works perfectly.  One thing I've noticed about rice flour is that it seems to help keep the flavors of the other ingredients separate.  Don't know why but it does.  You can add more or less flour, and even corn starch to reach the thickness you like best.

I almost didn't add this recipe to the site.  I love the taste of broccoli and cauliflower and both are really strong so I wasn't sure how well these flavors would go over, but... my food testers agreed that this was a recipe that had to be shared.  It was delicious to me as well as to them.  Hope you enjoy as much as we did.

Cauliflower Quiche - Crustless

1 head of cauliflower
8 eggs, beaten
2 1/2 cups milk
3/4 tsp. salt
1 leek, chopped
2 cups cheddar, shredded

Preheat oven to 350 degrees.  Cut cauliflower tops off stalk, place in a sauce pan, cover with water and cook until barely soft.  Drain and pour into a large bowl.  With a knife, cut into small bite size pieces. Add remaining ingredients and mix well.  Pour into a 3 quart or 9 x 13 casserole dish or 2 deep dish pie pans sprayed with non-stick spray.  Bake about 1 hour or until a tooth pick inserted in the center comes out clean.  Serves 8-10.

Comments:  I had a head of cauliflower that needed to be used and since I had not made quiche in a while I decided to give it a try using the cauliflower.  When I made this I ended up using 2 deep dish pie pans which turned out perfect but you can make it in casserole dishes to.  You can also make this using a pie shell but brown the shell slightly before adding the quiche and watch the edges of the crust to make sure they don't burn while cooking.  If they start to brown too much, lay a piece of foil over the top but try to make sure it doesn't touch the filling.  It is actually easier to make this without the crust.  It did turn out delicious.  It needed just a bit more salt for my taste and maybe a little pepper but that is something that can be added when eating.  This is a really delicious dish that my food testers all loved.  It does make a lot but you can cut the recipe in half and make 1 deep dish or 1 8 x 8 x 2 baking dish.  One thing I want to add the next time is a little cooked, crumbled bacon.  That would be a great addition.

Loaded Baked Cauliflower

1 heat of cauliflower
1/2 cup sour cream
1/2 cup mayonnaise
6 Tbsp. chives (divided)
1 1/2 cups shredded cheese (divided)
8 strips cooked bacon (divided)

Preheat oven to 350 degrees.  Cut cauliflower off the stem and place in a sauce pan, covering with water.  Cook until tender.  Drain well but leave it in the pan.  Add sour cream, mayonnaise, 3 Tbsp. of the chives, 1 cup of the cheese and 4 slices of the bacon, crumbled.  Pour into an 8 x 8 x 2 baking dish sprayed with non-stick spray.  Bake until hot and bubbly.  Remove from oven and sprinkle with remaining 3 Tbsp. of chives, 1/2 cup of cheese and 4 crumbled pieces of bacon.  Return to oven and bake until cheese has melted.

Comment:  This is recipe came to me from a lady named Freda Mans.  It looked so good that as soon as she gave me the recipe I had to hit the grocery store to buy a head of cauliflower.  Believe me, it was worth it.  This is better than potatoes.  I normally only eat my cauliflower raw or broiled so I now have yet another way to enjoy this delicious vegetable.  This is a must try even if you don't like cauliflower.  This recipe will change your mind.

Comments from Carol:  This dish has all of our favorite flavors - cheddar, bacon, green onion - being held together with the cauliflower by a creamy sauce.  Some recipes attempt to cover up the flavor of cauliflower but this dish matches it with partners that enhance its flavor!  I couldn't stop eating it.  Only guilt made me stop and save some for other family members.

Broccoli-Cauliflower Soup

1/2 cup chopped onion
1/4 cup butter
1 pkg. (1 lb) broccoli-cauliflower mix, thawed and chopped
2 Tbsp. flour
4 cups half & half
1 pkg (8 oz.) cream cheese, cubed
1/2 lb Velveeta cheese, cubed
1/2 tsp. ground nutmeg (add more to taste)
pepper to taste

In a large frying pan melt butter on med. high and saute onions 3-4 minutes or until they start becoming transparent.  Add broccoli and cauliflower and saute until they are just beginning to become tender.  Add flour and stir to blend well with vegetables.  In a large pot on med. high heat add half & half, cream cheese and velveeta.  Stir VERY frequently until melted.  Add vegetable mix, nutmeg and pepper.  Serves 6-8.

Comments:  The sweetness of the sauteed onions and the nutmeg give this soup a taste that can't be described.  The nutmeg can be adjusted to your own taste by starting with the 1/2 tsp. and adding more if you like.  I like my broccoli to have just a slight crunch so I saute it for 5-6 minutes, depending upon how finely I chopped it.  You can use fresh broccoli and cauliflower or the frozen type.  Both work but you'll get a stronger flavor from fresh.  The base of this soup is also great for Mushroom Soup and even Cream of Chicken Soup.  Simply replace the vegetables with the mushrooms or cooked chicken which would eliminate the need to saute.  This is also GREAT using Imitation Crab or fresh if you can afford it.  For the Imitation I use 1 lb.  For fresh, which is stronger I would use maybe half a pound.