[Jennifer 3FC]

Cauliflower, Bacon, Cheddar Casserole

1 head cauliflower
4 strips bacon -- or more
2 green onions -- or more
1/2 cup sour cream
1/4 stick butter
1 clove garlic -- minced
salt and white pepper -- to taste
1 cup grated cheddar cheese, divided -- or more

Cut up the cauliflower and steam/boil until soft. Adding a splash of
vinegar or some garlic reduces the strong smell. While the
cauliflower is cooking, cut the bacon up into small pieces and fry. Then chop the
onion up fairly fine, including the green portion.

When the cauliflower is soft, drain well. Lightly mash in a colander
to drain extra water. Add the butter and sour cream. Use a mixer to mash
the cauliflower until creamy. Add the bacon
bits, green onion, garlic, salt, pepper, and half of grated cheddar. Mix well
and pour into large casserole dish. Top with remaining 1/2 cup of cheese.

Bake at 350°F for 20-30 min, or until top begins to brown.

[Jennifer 3FC]

Lemon Parmesan Cauliflower

Ingredients
1 medium head cauliflower, cut into flowerets
juice of 1 lemon
2 to 3 tablespoons melted butter
2 to 3 tablespoons Parmesan cheese
1/4 teaspoon paprika

Directions
In a large saucepan, cook cauliflower in 1 inch of boiling water with the juice of 1/2 of the lemon for 5 to 10 minutes or until cauliflower is tender. To serve sprinkle the cauliflower with remaining lemon juice and butter. Combine cheese and paprika; sprinkle over cauliflower. Garnish with lemon wedges.

[Jennifer 3FC]

1 head cauliflower
1/4 to 1/2 cup butter (softened)
1 1/2 teaspoons seasoning salt (I use Nature's Seasonings)
1/4 cup grated parmesan cheese

1 Remove stem& leaves from cauliflower.
2 Wash& pat dry.
3 Spread the butter over the cauliflower.
4 Sprinkle with seasoned salt& cheese.
5 Wrap head of cauliflower in heavy duty aluminum foil.
6 Grill over medium heat about 40 minutes or until desired tenderness (test with toothpick).

[Jennifer 3FC]

Gratin of Cauliflower and Parmesan

Juice of 1 lemon
Salt to taste
1 large cauliflower head, cut into small florets core sliced very
thinly
2 tablespoons unsalted butter
2 sweet onions, diced
2 garlic cloves, peeled, minced
crushed red pepper flakes to taste
1 1/2 cups heavy whip cream
1 cup grated sharp cheddar cheese
1/2 cup grated fontinella cheese ( or substitute mozzarella)
1/2 cup diced provolone cheese
freshly ground black pepper
1 cup grated parmesan cheese, divided
1 cup snipped fresh chives, divided
Preheat oven to 350
__ Butter a baking dish that is large enough to hold all the
ingredients and set aside.
Bring a large pot of water to a boil._ Add the lemon juice and season
with salt._ Add the cauliflower florets and cook until firm to the
bite._ about 3 min._ Using a slotted spoon transfer the florets to a
colander to drain._ Add the sliced cauliflower core to the same water
and cook until firm to the bite. about 2 min. Transfer to another
colander to drain
__ In a large nonstick skillet, heat the butter._ Add the onions and
garlic cook until onions are tender. About 10 min._ Season well with
salt and the crushed red pepper flakes.
__ Add the cream bring the mixture to a simmer._ Reduce heat add
the cheddar, fontinella, provolone cheeses, stirring until they melt.
Do not boil.
__ Add cauliflower slices and stir to coat with cheese mixture._ Remove
the skillet from the heat._ Adjust seasonings with salt and black
pepper.
__ Spoon about a quarter of the cauliflower slices mixture evenly
across the bottom of the prepared baking dish._ Sprinkle about a
quarter of the cauliflower florets across the top of the slices.
Season with 1/4 cup each of parmesan cheese the chives._ Cover the
florets with another quarter of the cauliflower slices mixture followed
by florets, parmesan cheese and chives._ Repeat with the remaining
ingredients to build 4 layers.
___ Bake until golden, about 30 min._ Remove from oven and allow to
cool slightly before serving._ Makes 8 servings
5 grams carbs
13 grams protein
1 gram fiber

[Jennifer 3FC]

Cauliflower Cheese Casserole

Makes 4 servings ( I greatly increased it for the potluck)

1 small cauliflower
1 C heavy cream
2 C Chedder Cheese shredded
1 egg
1/3 C onion sauted

Steam Cauliflower until tender._ Chop into small pieces and place in the
bottom of a baking dish._ Combine remaining ingredients and pour over
cauliflower._ Bake at 350 for 45 min

Per serving:_ 456.7 calories
__________________ 41.9 Fat
__________________ 17.0 Protein
__________________ 4.2 carbs
_______________ 186 Cholesterol
_______________ 391 sodium