Type what you have

Ingredients

• ✓ cauliflower
• olive oil cooking spray
• olive oil
• onion
• garlic
• water
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Soak cauliflower florets in a large bowl of lightly salted water for 20 minutes. Drain well, then pat dry. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with heavy-duty aluminum foil.
3. 3 Arrange cauliflower in a single layer on the prepared baking sheet; spray evenly with cooking spray.
4. 4 Broil in the preheated oven until browned, 20 to 30 minutes.
5. 5 Heat oil in a large soup pot over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in roasted cauliflower and garlic. Pour in water, season with salt and pepper, and simmer until all vegetables are tender, about 30 minutes.
6. 6 Purée soup with an immersion blender until smooth.

By estkay

Ingredients

• ✓ cauliflower
• chicken soup base
• chickpea
• curry powder
• coconut milk
• cilantro
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
3. 3 Before removing from heat, stir in: 12 cup chopped fresh cilantro.
4. 4 Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ cauliflower
• salt
• butter
• onion
• garlic
• vegetable broth
• nutmeg
• milk
• cheddar cheese
• black pepper

Instructions

1. 1 Cut cauliflower heads into florets.
2. 2 Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well.
3. 3 Melt butter in a 4 quart soup pot over a medium-low heat. Saute the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and unboiled cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool.
4. 4 Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. .

By Maryanne

Ingredients

• ✓ cauliflower
• potato
• carrot
• onion flake
• water
• chicken bouillon
• cream of chicken soup
• milk
• cream cheese
• bacon bits
• parsley
• cheddar cheese

Instructions

1. 1 Combine cauliflower, potatoes, carrots, and onion flakes in a pot. Add enough water to cover, then stir in bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
2. 2 Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir in condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.
3. 3 Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.
4. 4 Ladle into bowls and top with shredded cheese.

By AMYL22

Ingredients

• ✓ cauliflower
• shallot
• garlic
• olive oil
• chicken broth
• water
• thyme
• bay leaf
• heavy cream
• salt
• pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss cauliflower, shallots, garlic, and oil in a large bowl; spread in a single layer in a roasting pan or rimmed baking sheet.
3. 3 Roast in the preheated oven until golden and tender, about 30 minutes.
4. 4 Transfer cauliflower to a large pot. Add broth, water, thyme, and bay leaf; bring to a boil. Cook over medium heat, about 30 minutes. Remove and discard bay leaf.
5. 5 Purée soup using an immersion blender (or use a regular blender). Stir in cream; season with salt and black pepper. Heat before serving until warmed through; do not boil.

By TOZENUF

Ingredients

• ✓ cauliflower
• olive oil
• garlic
• chicken broth
• cayenne pepper
• salt
• black pepper
• asparagus
• nasturtium petal
• asparagus tip

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.
2. 2 Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.
3. 3 Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.

By John Mitzewich

Ingredients

• ✓ cauliflower
• olive oil
• yellow onion
• garlic
• green bell pepper
• onion powder
• salt
• black pepper
• chicken stock
• cheddar cheese
• half and half
• turkey bacon
• mustard
• hot pepper sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), add olive oil, and select the Sauté function. Add onion and garlic; cook until browned, about 3 minutes. Add cauliflower, bell pepper, onion powder, salt, and pepper. Pour in chicken stock, then close and lock the lid.
2. 2 Select the Soup function; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Add Cheddar cheese, half-and-half, turkey bacon, Dijon mustard, and hot sauce. Reselect the Sauté function and cook until bubbly, about 5 minutes.

By Carla nicole

Ingredients

• ✓ cauliflower
• olive oil
• carrot
• cabbage
• leek
• garlic
• tomato
• tomato paste
• water
• milk
• light cream
• butter
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Add carrot, cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 2 cups of water, then cover and simmer for 10 minutes.
2. 2 Pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil. Reduce heat to low, cover and simmer for 20 minutes.
3. 3 Reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor. Return the blended mixture to the reserved liquid, and stir in milk and butter. Return to a boil, and cook for 1 minute. Season to taste with salt and pepper, and serve.

By Danny Waters

Ingredients

• ✓ cauliflower
• butter
• onion
• garlic
• potato
• carrot
• chicken broth
• milk
• salt
• black pepper
• nutmeg
• sherry
• parsley

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
3. 3 Add potatoes and carrots; cook and stir until beginning to soften, about 5 minutes.
4. 4 Pour in broth and bring to a boil. Stir in cauliflower, then cover, reduce the heat, and simmer until vegetables are tender, 10 to 20 minutes. Remove from the heat.
5. 5 Purée soup with an immersion blender until smooth.
6. 6 Return to the stove and stir in milk, salt, pepper, nutmeg, and sherry over low heat. Cook until heated through, 3 to 4 minutes.
7. 7 Garnish with parsley and enjoy!

By Vivien

Ingredients

• ✓ cauliflower
• olive oil
• turkey bacon
• onion
• celery
• garlic
• chicken broth
• russet potato
• salt
• milk
• baby clam
• lemon zest
• black pepper
• celery leaf

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add turkey bacon and cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the saucepan.
2. 2 Add onion and celery to the saucepan; cook over medium heat until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add chicken broth and potato; bring to a boil.
3. 3 Reduce heat, cover, and simmer for 5 to 7 minutes. Add cauliflower and salt; simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.
4. 4 Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk and blend until very smooth, about 2 minutes.
5. 5 Stir mixture back into the saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat. Stir in clams and lemon zest.
6. 6 Sprinkle servings with pepper, bacon, and celery leaves.

By lkb

Ingredients

• ✓ cauliflower
• olive oil
• chicken breast
• onion
• garlic
• carrot
• broccoli
• celery
• tomato
• chicken broth
• spinach
• hot pepper sauce
• salt
• pepper

Instructions

1. 1 Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
2. 2 To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
3. 3 Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.

By Stephanie

Ingredients

• ✓ cauliflower
• olive oil
• onion
• butter
• sugar
• garlic
• ginger
• turmeric
• saffron
• cayenne pepper
• chicken broth
• half-and-half
• milk
• salt
• pepper
• sea scallop

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add ginger, turmeric, saffron and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ cauliflower
• olive oil
• onion
• celery
• garlic
• salt
• russet potato
• chicken broth
• water
• cayenne pepper
• heavy cream
• bacon
• breadcrumb
• parmesan cheese
• flat-leaf parsley
• lemon zest

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until translucent, about 5 minutes. Add garlic and salt and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender and potatoes are easily smashed against the side of the saucepan, about 30 minutes.
2. 2 Purée soup using an immersion blender until smooth. Reduce heat to low; season with cayenne pepper and salt. Pour in cream and stir until warmed. Season soup with more salt if needed.
3. 3 Cook and stir bacon in a medium skillet over medium heat until crisp, about 8 minutes. Transfer bacon to a paper towel-lined plate to drain, leaving grease in the skillet.
4. 4 Toss bread crumbs in bacon grease in the skillet and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a medium bowl and cool to room temperature. Stir in bacon, parsley, and lemon zest; toss to coat.
5. 5 Serve soup garnished with bacon gremolata over the top.

By John Mitzewich

Ingredients

• ✓ cauliflower
• olive oil
• garlic
• sweet onion
• basil
• black pepper
• tomato

Instructions

1. 1 Heat the olive oil over medium heat in a large saucepan or soup pot, and cook the garlic, onion, and cauliflower, stirring occasionally, until the cauliflower is browned and tender, about 30 minutes. Pour in the basil, black pepper, and crushed tomatoes, and simmer until the sauce is thickened and the flavors have blended, about 30 more minutes.

By impellizzeri kitchen

Ingredients

• ✓ cauliflower
• red onion
• salad dressing
• grape tomato
• artichoke heart
• kalamata olive
• banana pepper
• mozzarella
• genoa salami

Instructions

1. 1 Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.
2. 2 Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.

By Soup Loving Nicole

Ingredients

• ✓ cauliflower
• red bell pepper
• red onion
• dill
• balsamic vinegar
• white wine vinegar
• olive oil
• salt
• pepper

Instructions

1. 1 Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.
2. 2 Preheat oven to 450 degrees F (230 degrees C).
3. 3 Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.
4. 4 Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.

By Allrecipes Member

Ingredients

• ✓ cauliflower
• mushroom
• garlic
• red onion
• red bell pepper
• yellow bell pepper
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Toss cauliflower, mushrooms, garlic, red onion, red and yellow bell peppers, olive oil, vinegar, salt, and pepper together in a large bowl. Transfer to a 2-quart baking dish.
3. 3 Roast in the preheated oven until cauliflower is fork tender, about 30 minutes. Serve immediately.

By gonefishn

Ingredients

• ✓ cauliflower
• broccoli
• romanesco cauliflower
• lemon
• olive oil
• garlic
• oregano
• salt
• black pepper
• green olive
• black olive
• pickled sweet pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
2. 2 Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
3. 3 Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
4. 4 Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
5. 5 Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.

By linacavezza

Ingredients

• ✓ cauliflower
• rotelle pasta
• spiral pasta
• broccoli
• carrot
• tomato
• bell pepper
• onion
• mushroom
• cheddar cheese
• mozzarella cheese
• olive
• italian dressing

Instructions

1. 1 Combine all ingredients except the dressing in large bowl. Add dressing; toss well. Serve chilled or at room temperature.

By Wish-Bone

Ingredients

• ✓ cauliflower
• celery
• olive oil
• onion
• garlic
• tomato
• sage
• salt
• black pepper
• chicken broth
• linguine pasta
• parmesan cheese

Instructions

1. 1 Put a celery slice in a deep skillet with a cover; add olive oil. Heat olive oil over medium-high heat until celery slice is sizzling, 3 to 5 minutes. Add remaining celery, onion, and garlic to olive oil; turn heat to medium. Cook and stir onion mixture until slightly tender, about 5 minutes.
2. 2 Mix cauliflower, tomatoes, sage, salt, and pepper into onion mixture; cook and stir over medium-high heat until bubbling, about 5 minutes. Cover skillet with lid, reduce heat to low, and cook until a knife slides easily into cauliflower, about 15 minutes. Add chicken broth if tomato and cauliflower sauce begins to burn.
3. 3 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer to a serving bowl.
4. 4 Pour tomato and cauliflower sauce over pasta; add Parmesan cheese. Toss to coat.

By Seth Kolloen

Ingredients

• ✓ cauliflower
• olive oil
• onion
• garlic
• vegetable broth
• multigrain spaghetti
• parmesan cheese
• water
• black pepper
• broccoli floret
• red bell pepper
• basil
• lemon juice
• lemon zest

Instructions

1. 1 Heat olive oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly.
2. 2 Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, 7 to 10 minutes, adding broccoli and bell pepper for the last 5 minutes. Drain, reserving 1/2 cup cooking water. Return spaghetti to the pot and set aside.
3. 3 Transfer cauliflower-broth mixture to a food processor. Add Parmesan cheese, water, and black pepper. Cover and pulse until sauce is smooth.
4. 4 Pour cauliflower sauce over spaghetti in the pot. Cook over low heat until heated through, stirring in reserved cooking water to reach desired consistency. Garnish with basil, lemon juice, zest, and Parmesan cheese.

By Caitlyn Diimig, RD

Ingredients

• ✓ cauliflower
• green bell pepper
• red bell pepper
• jalapeno pepper
• celery
• carrot
• onion
• salt
• green olive
• pimento
• garlic
• oregano
• red pepper flake
• black pepper
• vinegar
• olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Place green and red peppers, jalapeños, celery, carrots, onion, and cauliflower in a large bowl. Stir in salt, then fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl; refrigerate for 8 hours to overnight.
3. 3 Drain salty water; rinse vegetables and set aside.
4. 4 Mix together olives, garlic, oregano, red pepper flakes, and black pepper in a medium bowl. Pour in vinegar and olive oil; mix well. Combine with vegetable mixture; cover and refrigerate for 2 days before using.

By PHONETEK

Ingredients

• ✓ cauliflower
• mayonnaise
• olive oil
• balsamic vinegar
• lemon juice
• dijon mustard
• garlic
• salt
• black pepper
• artichoke heart
• cherry tomato
• black olive
• green olive
• green bell pepper
• genoa salami
• asiago cheese
• prosciutto
• basil

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.
2. 2 Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.
3. 3 Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.
4. 4 Refrigerate salad until ready to serve. Garnish with fresh basil before serving.

By Bibi

Ingredients

• ✓ cauliflower
• ring
• lid
• canning jar
• basil
• green olive
• black olive
• black pepper
• salt
• balsamic vinegar
• white vinegar
• tomato
• ketchup
• olive oil
• mushroom
• celery
• broccoli
• garlic
• onion
• green bean
• yellow bell pepper
• red bell pepper
• green bell pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.
3. 3 Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.
4. 4 While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes.
5. 5 Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Debi

Ingredients

• ✓ cauliflower

Instructions

1. 1 Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot®) and set a trivet inside. Place a steamer basket on top of the trivet and place cauliflower inside.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Transfer cauliflower to a bowl of ice water to stop the cooking.
4. 4 Use a food processor to pulse cauliflower into rice-sized pieces. Place riced cauliflower in a colander and press to remove excess water.
5. 5 Scoop individual servings of cauliflower rice into freezer-safe zip-top bags and freeze.

By Soup Loving Nicole

Ingredients

• ✓ cauliflower
• olive oil
• taco seasoning

Instructions

1. 1 Preheat the oven to 380 degrees F (190 degrees C).
2. 2 Toss cauliflower with olive oil and taco seasoning in a bowl until well combined. Transfer to the air fryer basket.
3. 3 Air-fry cauliflower for 7 minutes. If you like your cauliflower extra crispy, air-fry for an additional 7 to 8 minutes. If your florets are small, keep an eye on them, otherwise they may burn.

By thedailygourmet

Ingredients

• ✓ cauliflower
• alfredo sauce
• panko bread crumb

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine cauliflower and Alfredo sauce in a 9-inch square baking dish; top with bread crumbs.
3. 3 Bake in the preheated oven until bubbly and cauliflower is tender, 30 to 35 minutes.

By Sue Cantrell

Ingredients

• ✓ cauliflower
• cream cheese
• garlic
• seasoned salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook cauliflower in boiling water until tender, about 6 minutes; drain. Pat cauliflower dry with paper towel to remove as much moisture as possible.
2. 2 Blend cauliflower, cream cheese, garlic, and seasoned salt in a food processor until mostly smooth.

By catiebrooke

Ingredients

• ✓ cauliflower
• cream of chicken soup
• mayonnaise
• lemon juice

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
2. 2 Cook and stir cream of chicken soup, mayonnaise, and lemon juice in a skillet over medium-high heat until heated through, about 10 minutes. Place cauliflower on a large plate and pour sauce over before serving.

By Allrecipes Member

Ingredients

• ✓ cauliflower
• mayonnaise
• dijon mustard
• cheddar cheese

Instructions

1. 1 Place cauliflower florets in a large glass bowl or casserole dish, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender.
2. 2 In a cup or small bowl, stir together the mayonnaise, and Dijon mustard. Spread over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes.

By gail