Type what you have

Ingredients

• ✓ cauliflower floret
• red potato
• chicken breast
• balsamic vinaigrette dressing
• mushroom
• green bell pepper
• yellow bell pepper
• tomato
• cream cheese
• basil

Instructions

1. 1 Cook potatoes and cauliflower in boiling water in large saucepan 20 min. or until tender.
2. 2 Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 3 to 4 min. on each side or until golden brown. Transfer to plate; cover to keep warm.
3. 3 Add dressing, mushrooms and peppers to skillet; cook and stir 6 min. Add tomatoes; simmer 8 min. Return chicken to skillet; spoon sauce over chicken. Simmer 3 min. or until chicken is done (165 degrees F).
4. 4 Drain potato mixture; return to pan. Add reduced-fat cream cheese; mash until potato mixture is fluffy. Serve topped with chicken, vegetables and basil.

By Philadelphia

Ingredients

• ✓ cauliflower floret
• bamboo steamer basket
• lid
• broccoli floret
• carrot
• green bean
• napa cabbage leaf

Instructions

1. 1 Soak the steamer basket in water for 30 minutes.
2. 2 Wash cauliflower and broccoli florets. Peel and wash the carrot. Cut carrot in half and cut each half into 4 sticks, for 8 sticks total. Trim green beans.
3. 3 Remove steamer baskets from the water. Place one cabbage leaf on the bottom of one basket. Put the cauliflower florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the cauliflower florets. Place the second basket on top. Line the top basket with the remaining cabbage leaf. Put the broccoli florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the broccoli florets.
4. 4 Pour 1 1/2 cups water into the bottom of an 6-quarter electric pressure cooker (such as Instant Pot®). Add the basket and cover with the lid. Close and lock the cooker lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
5. 5 Turn off the cooker when the timer rings. Wait for 3 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Set the baskets onto plates to serve the vegetables in the baskets for a decorative touch. Use chopsticks to serve.

By Buckwheat Queen

Ingredients

• ✓ cauliflower floret
• turmeric rotini
• olive oil
• green bell pepper
• carrot
• red onion
• broccoli
• seasoned salt
• mayonnaise
• balsamic vinegar
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl. Add 2 tablespoons olive oil, toss, and set aside.
2. 2 Heat remaining olive oil in a nonstick skillet over medium heat until it shimmers. Add bell pepper, carrot, onion, broccoli, cauliflower, and seasoned salt. Cook, stirring, until broccoli turns a deep bright green and onion is beginning to turn translucent, about 3 minutes.
3. 3 Toss vegetables with pasta and refrigerate salad for 30 minutes to allow flavors to meld and cool.
4. 4 Remove cooled salad from refrigerator and toss with mayonnaise and balsamic vinegar. Season with more seasoned salt if needed. Garnish with fresh basil.

By Bibi

Ingredients

• ✓ cauliflower floret
• bread crumb
• parmesan cheese
• parmesan cheese
• butter
• italian seasoning
• broccoli floret
• butter
• onion
• flour
• garlic salt
• black pepper
• milk
• cream cheese

Instructions

1. 1 Preheat oven to 350 degrees F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
2. 2 Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
3. 3 Bake 40 minutes or until heated through and top is lightly browned.

By Allrecipes Member

Ingredients

• ✓ cauliflower floret
• broccoli
• butter
• salt
• seashell pasta
• salad dressing
• carrot
• cucumber
• tomato
• cheddar cheese

Instructions

1. 1 Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt.
2. 2 Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well.
3. 3 In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.
4. 4 After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the refrigerator for another 30 to 45 minutes before serving.

By Tennille Nelson

Ingredients

• ✓ cauliflower floret
• olive oil
• onion
• garlic
• butternut squash
• apple
• vegetable stock
• garam masala
• red pepper flakes
• salt
• black pepper
• sour cream

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Saute onion and garlic in the hot oil until golden, 12 to 15 minutes. Add squash, cauliflower, and apple; stir together. Pour in vegetable stock, garam masala, and red pepper flakes. Bring to a boil, reduce heat to low, and let simmer until vegetables are soft, about 30 minutes.
2. 2 Puree mixture using an immersion blender or food mill until soup is creamy. Season with salt and pepper. Swirl in sour cream.

By SP

Ingredients

• ✓ cauliflower floret
• olive oil
• onion
• water
• carrot
• chicken bouillon granules
• garlic
• baby clam
• mushroom
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Heat olive oil in a large pot. Add onion; cook and stir until browned, about 10 minutes. Add 1 cup water and carrots. Bring to a boil; cover and cook until carrots are soft, about 10 minutes.
2. 2 Combine remaining 4 cups water, cauliflower florets, chicken bouillon, and garlic in a blender; blend until smooth. Pour over the onion and carrots in the pot.
3. 3 Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.

By Betty Cracka

Ingredients

• ✓ cauliflower floret
• olive oil
• onion
• jalapeno pepper
• green bell pepper
• garlic
• artificial chicken
• vegetable broth
• pinto bean
• sweet corn
• oregano
• cumin
• black pepper
• salt
• sour cream
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add onion, jalapeno peppers, bell pepper, and garlic to hot oil; saute until onions begins to soften, about 3 minutes. Add artificial chicken pieces and saute for another 3 minutes.
2. 2 Add vegetable broth, pinto beans, frozen cauliflower, frozen corn, oregano, cumin, pepper, and salt. Close and lock the lid. Select Soup function and set timer for 15 minutes.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Stir in sour cream. Ladle into bowls and top with fresh cilantro.

By Michele S