A Catskill Collection of Cauliflower Recipes

By the Central Catskills Chamber of Commerce
Produced by: Carol Molnar, Franz Edlinger and Gretchen Balco

An assortment of recipes featuring cauliflower collected from individuals throughout the area. Including Salads, Soups, Sauces, Side Dishes, Entrees and Desserts. 
A sample of recipes from each chapter are below.


For additional recipes, purchase your copy of the Cauliflower Cookbook here.

Cauliflower with Mushroom Almond Sauce

From the kitchen of: Marie Palko, Roxbury, NY

INGREDIENTS
1 large head cauliflower (about 2 and 1/2 pounds)
1/2 cup butter or margarine
1/4 pound fresh mushrooms, thinly sliced
1/2 cup sliced almonds
1/3 cup sliced green onions with tops
2 teaspoons chicken bouillon granules
3/4 cup hot water
1 tablespoon cornstarch
1/4 cup cold water

INSTRUCTIONS
In a saucepan containing 1 inch of water, steam whole cauliflower until tender about 20 minutes. Meanwhile, in a skillet, melt butter; sauté mushrooms, almonds, and onions until mushrooms are tender. Dissolve cornstarch in cold water; add to skillet. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Place cauliflower in a large serving bowl and pour sauce over. Serve immediately.

Cauliflower with Shrimp and Sauce

From the kitchen of: Frances Kingsley, Discoveries Antiques, Margaretville, NY

INGREDIENTS
1 large head cauliflower brimmed
¼ cup milk
1 ½ tablespoons butter
½ cup heavy cream
1 ½ tablespoons flour
Tabasco to taste
1 teaspoon paprika
Salt and pepper to taste
¼ cup liquid in which shrimp was cooked
1 teaspoon lemon juice
1cup cooked shelled devaned shrimp
1 tablespoon finely chopped dill or paisley

INSTRUCTIONS
Cook cauliflower until just tender sauce. Heat butter in sauce pan, stir in flower and paprika, when blended add the shrimp liquid and milk stirring vigorously with whisk. Stir in cream, salt/pepper, Tabasco and lemon juice. Add cooked shrimp and bring to a boil. Drain cauliflower, pour sauce over cauliflower and sprinkle with dill or paisley.

Roasted Cauliflower Soup

From the Kitchen of: Sue Tuck, Café de Paris, Margaretville, NY

INGREDIENTS
¼ cup butter
3 tablespoons chopped onions
¼ cup flour
4 cups vegetable or chicken stock
Cauliflower - 1 head cut up and roasted
2 cups heavy cream
Salt
Pepper
Nutmeg
Olive Oil

INSTRUCTIONS
To Roast: Cut cauliflower into florets, spread out on a cookie sheet and drizzle with olive oil - Season with salt, pepper and nutmeg. Bake in oven at 300 degrees until tender. Meanwhile sauté onions with butter until tender - Stir in flour and stock. Add roasted cauliflower. Bring to a boil. Turn heat down to simmer and add cream. Add salt, pepper, and nutmeg to taste.

Carol's Yummy Cauliflower Mashed Potatoes

From the kitchen of: Carol Molnar, Margaretville Mountain Inn Bed and Breakfast, Margaretville, NY

Serves 6-8

INGREDIENTS
6 potatoes, peeled, cubed and cooked
½ head cauliflower florets cooked (tender)
¾ stick butter (cut into slices)
Milk
Salt and pepper to taste
(Garlic optional)

INSTRUCTIONS
After cauliflower and potatoes are cooked and drained, mash them with a hand masher in a large bowl until slightly lumpy. Add butter, let melt for a few minutes then add salt and pepper. Then beat with a rotary beater and add milk to thin and smooth mixture at the same time. Add more salt and pepper if desired and milk until you get the desired consistency.

Creamy Cauliflower Rice Pudding

From the kitchen of: Carol Molnar, Margaretville Mountain Inn Bed and Breakfast, Margaretville, NY

Serves 6

INGREDIENTS
½ cup cooked cauliflower florets
1 cup cooked rice
½ teaspoon salt
1 quart milk (4 cups)
½ cup sugar
½ teaspoon vanilla plus cinnamon
1 teaspoon cinnamon raisins (optional)

INSTRUCTIONS
Place cauliflower in a food processor and pulse until it looks crumbly, and then lightly butter a large casserole dish. Place cooked rice and cauliflower into it. Stir in milk, sugar and vanilla raisins (optional). Sprinkle cinnamon over the top.

Place uncovered dish in a shallow pan filled with 2 inches of hot water. Bake for 2 ½ hours at 350 degrees. Stir mixture gently a few times during the first 2 hrs.

Let cool, serve warm.