Wichita Eagle Holiday Cookbook 2015: Cauliflower (secret ingredient)

In a microwave-safe bowl, combine cauliflower, carrots and water. Cover and microwave on full power until fork tender, about 4 to 6 minutes. Drain and pour into a blender or food processor. Add milk, Parmesan cheese, seasoning, dry mustard, cubed cheese and grated onion. Blend until smooth. Pour over macaroni and stir in 1 cup of shredded cheddar. Transfer to a lightly oiled baking dish and top with remaining 1 cup cheddar.

Bake uncovered at 350 degrees until browned and bubbly, about 30-35 minutes.

What a sneaky way to serve vegetables. The carrots lend a lovely golden, cheesy color to this creamy sauce and no one will guess there is cauliflower in this. Any shape short pasta will work, such as elbows, shells or penne. Be sure to cook it al dente (firm) because it will cook further as it bakes in the sauce.　　　　　

Peg Bowman, Wichita

Preheat oven to 400 degrees.

Place cauliflower florets in a glass oven-proof dish. Add olive oil and salt and pepper, and mix so all florets are coated in olive oil. Bake in oven until florets are tender (approximately 40 minutes or less, depending on the size of the florets). Ten minutes before the cauliflower is done, place the sliced scallions in dish, stir and place back in oven to finish.

While cauliflower is roasting, cook bacon in a skillet and drain. Crumble bacon.

When florets are done cooking and are cool enough to handle, chop into small pieces. Place in bowl. Mix in the green chilies, bacon and scallions. Lay out six tortillas. Place 1/3 cup cheese and then 1/3 cup floret mixture on tortilla. Place another tortilla on top. Heat a skillet over medium heat. Once hot, coat lightly with olive oil and reduce heat to medium-low. Cook quesadilla until browned underneath, about 3 to 4 minutes. Flip and repeat on the second side. Repeat with remaining quesadillas, placing a small amount of olive oil in pan to help brown tortilla each time.

Cut quesadillas into wedges and serve with salsa or a sour cream dip if desired.

The only thing my grandson asks to eat when he comes to visit is quesadillas. I love cauliflower, so this is my take on a veggie quesadilla. What surprises me the most is my husband loves them and he hates cauliflower.　

Marcia Williamson, Wichita　

Preheat oven to 400 degrees. Add cooled, cooked cauliflower to food processor. Pulse until fine crumbs. Transfer to large bowl and add remaining ingredients. Stir until combined. Be careful to not over-mix, because that can negate the effects of the baking powder.

Coat mini-muffin tin with cooking spray. Fill mini-muffin tins with heaping tablespoon of batter. Recipe should yield approximately 30 mini-muffin bites.

Bake 15 minutes, then let cool 15 minutes before eating.

I had seen a similar recipe for bacon/sheddar bites. I experimented with adding cauliflower and liked the results. These came out light and airy because of the baking powder. I like spicy foods, so I usually add some Sriracha sauce mixed with sour cream as a dip.

Bryan W. Clark, Wichita　　　　　　　　

Heat 1 tablespoon oil over medium heat. Saute the chopped green onions in oil for 3 minutes. Add 3 cups chicken broth and bring to a boil. Add the florets of cauliflower. Reduce heat to medium low and cook 6 minutes.

Whisk 1/4 cup flour with 1 cup chicken broth in a small bowl. Stir into the florets of cauliflower. Boil 2 to 3 minutes until thickened.

Remove soup from heat and add 1 1/2 cups pepper jack cheese. Add 1/2 teaspoon salt and 1/4 teaspoon Tabasco.

This is one of my dental appointment recipes that I’ve tweaked over the years. I’ve always thought it was a waste of time to “wait” in a waiting room. So I’m notorious for copying recipes in the doctor’s office. These days, I type them in my cell phone.

Susan Kretzinger, Wichita

With rolling pin, crush noodles in original packet. In large salad bowl, combine vegetables, noodles, and sunflower seeds.

In small bowl, mix dressing ingredients. Add dressing to vegetables in salad bowl and mix thoroughly. Refrigerate 2 to 3 hours before serving.

This recipe was adapted from one that appeared in a small, local advertising publication, and was originally titled, “Ramen Noodle Salad.” This salad “keeps” very well if kept refrigerated.

Josephine Schmidt, Newton

Preheat oven to 425 degrees. Spray pie tins with cooking spray. Line the bottom of the pie tins by dividing one pie crust into four circles. Fill the pies with 4-ounces of clam chowder each. Sprinkle and mix the following in the clam chowder: salt, pepper, food coloring, cauliflower, spinach and barley.

Divide the other pie crust into four circles and place on top. Cut two holes in the center and make four slots around the hole creating a sand dollar. Bake for 20 to 30 minutes or until golden brown.

I was inspired by my grandmother's love for collecting seashells at the ocean. She especially loved sand dollars. This is what a real sand-dollar pie should be. Every ingredient represents something at sea.　　

Juliana Palmcook, Wausau,WI

Cut bacon into 1-inch pieces, fry, drain and cool. Shred cabbage. Cut cauliflowerettes into thin slices. Chop onion finely. Shred carrot.

In a large salad bowl, layer the bacon, cabbage, cauliflower, onion, carrot and repeat layers until all is used up.

Mix up the mayonnaise and remaining ingredients, and place a spoonful on each layer.

Annete Van Blaricum, Pratt

Cook chorizo in a skillet with 1/4 cup of the coffee, stirring to break up. Drain the chorizo, return the liquid to the skillet. Chop in uniform sizes the potatoes, green pepper and the squash. Toss with the drippings from the chorizo and cook.

Add 3/4 cup coffee when the liquid is absorbed. Cook until tender, the rest of the liquid should be absorbed. Combine the cooked vegetables with the chorizo and add the mushrooms, undrained.

Cook the frozen vegetables in water til tender, save the water. Add to the chorizo and vegetable mixture. Stir all and place in a 9-by-12-inch casserole pan, no need to grease pan.

Cook cauliflower in the saved water til tender, adding more water if needed. When tender, drain (can save water to use later to make gravy or soup). Mash the cauliflower, add the 2 tablespoons butter, and let butter melt. Mash and mix in 1/2 cup canned milk, the cumin, pepper and salt.

Spread the cauliflower mixture over the chorizo and vegetables, as a crust for the pie. Can be refrigerated over night. Cook in oven at 350 degrees for 1 hour or until heated through.

When I saw the cookbook contest rules said that we could use cauliflower like potatoes, I knew I wanted a Shepherd's Pie, but not the ordinary kind. Chorizo is a favorite sausage so I thought it would be fun to try something different. My friends and my grandson with his girlfriend got to try this for comments on improvements.　

Susan Belle Brown, Wichita　

Prepare cauliflower as directed on package, drain. Arrange in buttered 8-inch baking dish. Combine chowder, sour cream, salt and cinnamon in saucepan. Cook, stirring until hot. Spoon over cauliflower, and bake at 325 degrees for 20 minutes.

Remove from oven, sprinkle with cheese and return to oven 2 minutes or until cheese melts. 　

Tony Colle, Hutchinson　　　　　　　　　　　　　

Combine crab boil, onion, garlic, salt and water in a large pot. Set pot over high heat and bring liquid to boil. Cook for 10 minutes to allow flavors to meld. Remove from heat. Using slotted spoon, remove onion pieces and garlic from liquid; discard. Return pot to heat and bring liquid to rolling boil. Add cauliflower; turn off heat, cover pot tightly, and let stand 5/6 minutes or until cauliflower is crisp-tender. Drain; spread out cauliflower on rimmed baking sheet and let cool completely. Whisk together canola oil and the next nine ingredients in a small bowl. Using a large jar with a lid, or any airtight container, layer 1/2 of the cauliflower, sliced onion, red and yellow peppers and 1 bay leaf. Repeat with the remaining 1/2. Pour the dressing mixture over the cauliflower mixture. Cover and chill 8 to 24 hours, stirring occasionally. Using a slotted spoon, serve chilled or at room temperature from the container or a large glass bowl.

Katherine Hoffman, Wichita

Remove the core of cauliflower and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice – don’t over process or it will get wet and mushy. Set aside and repeat with remaining cauliflower.

Stir the egg whites, egg and dash of salt together in a bowl, and set aside for later. Saute half the onion and 1 heaping teaspoon chopped garlic in 1 tablespoon olive oil until golden brown, then add chicken tenders and cook thoroughly, breaking into bite size pieces with spatula when finished cooking.

Meanwhile saute other half of onions and heaping teaspoon of garlic in another heated skillet in the sesame oil until golden brown. Add the green onion "whites," as well as the peas and carrots to the skillet to continue cooking another 3-4 minutes, or until soft.

Raise the heat to medium-high, add the cauliflower "rice" and soy sauce to pan, mix thoroughly, cover and cook approximately 5-6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg mixture, then remove from heat and stir in the diced chicken and "green" parts of the green onion. Enjoy.

You won’t believe how good this is and how it tastes exactly like the rice version. I know it’s good because after the early morning eyeball rolling about what was for dinner, everyone changed their tunes after digging in. It was a big hit with everyone, and I loved it too. You definitely have to give this one a try, your family will think you are a cooking goddess. Next week I am trying this with Shrimp.

Paige Alexander, Wichita

Preheat oven to 350 degrees. To prepare butternut squash, cut squash in half and remove seeds. Place in baking dish and cover with foil tightly. Bake 350 degrees for 1 hour or until tender. Remove the tender squash from skin and mash with fork. Increase oven temperature to 375 degrees.

In medium sauce pan over medium heat, mix together butter, onion, thyme and celery seed until onions are soft. Add flour and mix well. Continue stirring while adding half and half and water.

When mixture starts to boil, add peas and carrots, cooked crab meat, steamed cauliflower, mashed squash and Kosher salt. Simmer for 5 minutes.

Place mixture in un-greased 91/2-inch deep dish pie pan. Roll out pie crust on flat surface to smooth out; you can also cut in strips and place over the top of the dinner pie. Seal all sides securely. Poke three slits in top with sharp knife. If you sealed the pie with the whole pie crust, place on cookie sheet and bake 375 degrees for 35 minutes or until golden brown.

My husband and I enjoy cooking and making up different recipes out of foods we like. If you like seafood and something totally different with a great flavor and a unique taste, you will find this very delicious.

Kent and Tammy Mercer, Sedgwick

Parboil broccoli and cauliflower for 10 minutes. Saute celery and onion in butter. Add cheese, waterchestnuts, rice, soup and milk. Mix and put in buttered baking dish. Cover with buttered bread crumbs, and bake at 350 degrees for about 45 minutes. Add cooked chicken or hamburger for a fuller meal.

Melissa DeWinter, Wichita

In dutch oven, heat oil over medium-high heat. Add the vegetables and ham; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Drain and pat dry. In large bowl, heat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture. Transfer to a 9-by-13-inch greased baking dish. Bake uncovered at 350 degrees for 35 to 40 minutes or until knife inserted near center comes out clean. If desired, sprinkle buttered bread crumbs on top before baking. Let stand 10 minutes before serving.

Everyone seems to enjoy this dish. You can prepare it the day before and refrigerate it overnight. Just take it out of the fridge 30 minutes before popping it into the oven.

Connie Barton, Wichita

Leave loaf of bread out to harden and scoop out center of bread. Cook bacon.

In a 12-cup pot, bring to boil the cauliflower, chicken broth and milk. Simmer 10 minutes on medium heat. As it is cooking, make a roux with the butter, garlic, and flour, stirring constantly until golden brown. Slowly add to the roux 1 cup of broth from the cauliflower, stir and simmer 2 minutes. Add it all to the simmering cauliflower and stir. Add salt, parsley and dill.

In a small, separate bowl, place sour cream. Add to sour cream about a cup of the soup to get lumps out, stir. Pour it all into the cauliflower soup.

If you have the bread, pour soup into the bread 1/2 way, sprinkle bacon on top. If you don’ t have the bread, place soup into coffee cups. Serve with celery sticks filled with pimento cheese.

Candice McDonald, Ulysses

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Spread Brussels sprouts, cauliflower, apples and onion onto the prepared baking sheet; drizzle with olive oil. Season with salt and black pepper; stir until evenly coated. Bake in the preheated oven until Brussels sprouts and cauliflower are tender, 20 to 25 minutes. Transfer Brussels sprouts mixture to a serving bowl. Fold in raisins and walnuts; drizzle with wine. Toss to coat.

Paula Richards, Wichita

Chop lettuce fine. Chop cauliflower (I use a metal blade in my food processor. This makes it pretty fine, and almost unrecognizable to the people who think they do not like cauliflower). Chop onion. Fry bacon, drain and crumble. Add and blend lemon juice to mayo. Combine all ingredients in a large bowl and stir in mayo. Chilling for several hours or overnight helps make flavors blend. (I actually chop onion and bacon in food processor with metal blade like the cauliflower).

I have been making this for several years and people seem to love it and don’t realize there is cauliflower in it. If you want a bigger salad, I use two heads of lettuce, more bacon, cheese and mayo.

Debbie Mead, Pretty Prairie

Preheat oven to 425 degrees.

In a large pot, boil water and cook cauliflower for 8 minutes, drain and set aside. In fry pan coated with spray oil, saute mushrooms and onions. In large bowl, mix sour cream, mayonnaise, 1 1/2 cup shredded cheese, and all but 2 tablespoons of bacon. Then mix in cauliflower and mushroom and onion mixture. Mix well.

Place in casserole dish sprayed with oil. Top with remaining cheese and bacon. Bake for 15 minutes.

Patti Neeley, Augusta

Cook macaroni according to the package directions, adding broccoli, florets of cauliflower, carrots and celery during the last 6 minutes. Drain; transfer to a greased 13-by-9-inch baking dish.

In a Dutch oven, saute onion in butter until tender. Sprinkle with flour; stir until blended. Gradually stir in milk and chicken broth. Bring to boil; cook and stir until thickened. Blend in cheddar cheese, Dijon mustard, salt and pepper. Pour over the macaroni mixture; stir to coat. Sprinkle with paprika.

Bake uncovered at 350 degrees for 15 to 20 minutes or until heated through.

Joyce Dyson, Goddard