cauliflower

This salad, which uses roasted cauliflower surrounded by crunchy, bright ingredients, is a perfect example of that.

Break the cauliflower apart, and cut away and discard any stems.

Root vegetables — such as rutabagas, parsnips and turnips — are the first to come to mind, but from cauliflower to spring peas, there’s a wide range of vegetables primed for mashing.

Although it is worth cooking the cauliflower just to make this recipe, I can’t think of a roasted vegetable that wouldn’t work here instead, so feel free to substitute whatever you have on hand.

In another three months, the same scene would unfold in the cauliflower field where Alcántar now stood, surrounded by tens of thousands of two- and three-leaf seedlings.

The entrée was smoked flat-iron beef with caramelized mint fennel, kabocha pumpkin, yellow cauliflower, and baby bok choy.

In a large bowl, toss together cauliflower and bread crumbs and serve on a warmed platter.

Break cauliflower into florets and toss in a bowl with sage, lemon zest, sugar, and olive oil.

Roasted Cauliflower with Anchovy Bread Crumbs It is important to note that this dish does not have an anchovy flavor.

Cauliflower is delicious, potatoes can be good, and I've been thinking about experimenting with bok choy stems.

There has never been such an abundance of cauliflower and peas, such rows of bean-poles, such salad-beds.

Small pieces of cauliflower and crotons of fried bread should garnish this dish.

The red cabbage and the cauliflower are the altered descendants of a widely different sea-side plant.

Peel onions, add cucumbers, cauliflower separated into flowerlets and sliced peppers.

He did not give them lentils to eat, but he gave them cauliflower au gratin and brown bread and cheese, and to drink, water.