Tuscan-Style Cauliflower

Recipe & picture courtesy of Rachael Ray

6 Servings
Prep 10 min
Cook 40 min

• 1/2 cup extra-virgin olive oil
• 1 clove garlic, crushed
• 2 pounds tomatoes—peeled, seeded and chopped, or 4 cups canned tomatoes, drained and chopped
• 1 head cauliflower, broken into 1-inch florets
• 1/2 cup boiling water
• Salt and pepper
• 1/2 cup finely chopped flat-leaf parsley

1. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until softened and golden, then add the tomatoes and cook, stirring, until they begin to break down, about 5 minutes. Stir in the cauliflower and boiling water, lower the heat to medium and cook, stirring occasionally, until the cauliflower is tender, about 30 minutes.
2. Season the cauliflower to taste with salt and pepper and scatter the parsley on top.

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Easy Cauliflower & Broccoli Au Gratin

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 23 min
Makes: 10 servings, about 3/4 cup each

• 1 lb. large cauliflower florets
• 1 lb. large broccoli florets
• 1/2 cup water
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1/4 cup milk
• 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
• 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
• 10 RITZ Crackers, crushed
• 3 Tbsp. KRAFT Grated Parmesan Cheese

1. Combine vegetables in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 8 to 10 min. or until vegetables are tender; drain. Set aside.
2. Microwave cream cheese and milk in 2-cup microwaveable measuring cup or medium bowl 1 min. or until cream cheese is melted and mixture is well blended when stirred. Stir in sour cream; pour over vegetables. Sprinkle with Cheddar; microwave 2 min. or until melted.
3. Mix cracker crumbs and Parmesan; sprinkle over vegetables.

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Roasted Cauliflower

Recipe & picture courtesy of Good Housekeeping

Serves 4
Prep Time 10 minutes
Cook Time 35 minutes
Total time 45 minutes

• 1 head (2-pound) cauliflower, trimmed and separated into 1-inch florets
• 1 medium onion, coarsely chopped
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon olive oil
• 1 clove garlic, crushed with press
• Fresh chives, for garnish

1. Preheat oven to 450 degrees F. In large bowl, toss cauliflower florets, chopped onion, soy sauce, olive oil, and crushed garlic until evenly mixed. Spread cauliflower mixture in 15 1/2″ by 10 1/2″ jelly-roll pan or large cookie pan.
2. Roast cauliflower about 35 minutes or until tender and browned, stirring occasionally.
3. To serve, spoon cauliflower into serving bowl; garnish with chives.

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