Cauliflower with Mustard Sauce (imaginative name, no?)

Steam the whole head of cauliflower for 15-20 minutes, depending on size, making sure to lift the lid and release steam 2-3 minutes in to let off sulfur compounds that may have formed.

You can also cut the head into florets for a shorter cook time and easier serving, steam them 3-6 min until tender crisp.

Sauce:
1/2 Cup mayo
2 tsp. Dry mustard, ground
1/2 tsp. Onion Powder

Mix well and spread over steamed whole head, or mix in with steamed florets. Finish with a sprinkle of shredded cheese of your choice, if you wish. to melt the cheese you can put it in a bowl and cover with saran wrap.

To serve you can cut the florets off with a spoon or knife or portion out quarters of the head.

Here is a link that might be useful: Giant cauliflower head

One of our personal favorites is Pickled Cauliflower and we add it to Pickled Mixed Vegetables too.

Below I linked a bunch of threads about cauliflower recipes from over on the Cooking forums here at GW.

Dave

Here is a link that might be useful: Cauliflower recipes

Roasted. Cut it up, roll it in a bit of olive oil and roast until it's starting to brown. Flip it occasionally. Add some thinly sliced garlic and cook for a few more minutes. It can be augmented with lemon, smoked paprika, or garam masala as you see fit.

Another vote for roasted. Is the only way my youngest will eat it.

Boiled, mashed, then treat like mashed potatoes.
A little sour cream, butter, chives, salt and pepper!
Straight or mix with actual potatoes.

Roasted is also my favorite way.
Fresh with any variety of dips.
Awesome pickled.
Cream of cauliflower soup.

If you end up with "too much" at one time, just blanch 3 minutes and freeze in ziplocs. Decide what to do with it later. Nice problem to have!

Deanna

Mashed cauliflower makes a wonderful topping for Shepherd's pie.

Many low-carbers or paleo diet followers make cauli-rice. Basically chopping it in such a way to make a substitute for rice.

I like to boil it for a few minutes and then put it under the broiler with some parmesan and also find it good in a stir-fry. It is also good roasted with tomatoes and feta and mint.

Cauliflower Leek Soup
1-2 leeks, cleaned and chopped
1 T butter (or more!)
1/2 c. White wine
1 Cauliflower cut into pieces
1-2 pint chicken broth
1/2 c. Sour cream
1 T Dijon mustard

Cook leeks in butter gently until soft. Add wine and raise heat to reduce by half. Add cauliflower and enough broth to cover. Cook until cauliflower is very soft. Pur�e with remaining ingredients.