Black Butter and Capers -- Mix browned butter with a little vinegar and some capers. Pour over cauliflower.

Cauliflower and Avocado Salad -- Steam cauliflower florets and toss with sliced avocados, sliced hard-boiled egg, chopped green pepper, chopped celery, black pepper and a dressing made of cup of mayonnaise with lemon juice and quarter cup of softened cream cheese. Serve chilled with lemon wedges.

Cauliflower and Canned Salmon -- Sauté onion, garlic, cumin and mustard seeds, add turmeric and curry powders. Add chopped cauliflower, chopped chilies and salt. Cook, adding water if needed. After 10 minutes, add can of salmon and chopped tomato. Serve with rice or pita.

Cauliflower and Cheese Custard -- Combine cauliflower florets with sautéed onions, eggs, milk, cheddar or Swiss cheese, salt, pepper and nutmeg. Bake in custard cups or large pan until firm. Serve with a red pepper sauce (red wine, scallions, herb vinegar, diced tomato cooked together and pureed with roasted red peppers, salt, pepper and pine nuts) or fresh salsa.

Cauliflower and Roquefort Soup -- Cook chopped onion, minced garlic and celery seeds in butter; add more butter and thicken with flour. Stir in water, boil and add broken up cauliflower florets and simmer till tender.
Puree in blender and whisk in milk crumbled Roquefort and lemon juice. Heat until hot and cheese is melted; season to taste.

Cauliflower and Scallops -- Sauté sliced cauliflower pieces in butter until golden and caramelized, adding water if necessary. Sauté scallops in butter. Serve scallops topped with cauliflower and finished with sauce made of cooked, plump raisins and capers blended until smooth with sherry vinegar, nutmeg, salt and cayenne pepper.

Cauliflower and Watercress Salad -- Thinly sliced cauliflower, chopped watercress, diced egg white, scallions, diced celery heart with leaves,
sliced green pepper, chopped cucumber, halved pimiento-stuffed Spanish green olives, capers and parsley tossed with vinaigrette made of smashed hard-cooked egg yolk, garlic, pepper, sherry or red wine vinegar, Dijon
mustard and olive oil.

Cauliflower Cheese Pie -- Make grated potato crust: drain couple of cups of freshly-grated potatoes, add beaten egg, grated onion, salt and press into oiled pan; bake until browned, brushing with a little oil, about 40 minutes. Sauté onions and garlic, add thyme, basil, salt and cauliflower florets; cook covered about 10 minutes. Spread grated cheddar cheese on baked crust, then sauté, then more cheese and finally a custard made with couple of eggs and quarter cup milk beaten together; season with pepper and paprika. Bake until set.

Cauliflower Curry -- In blender, puree grated unsweetened coconut, toasted sesame seeds, toasted cumin seeds or white poppy seeds, ground cloves, garlic gloves, grated ginger root, peanuts, turmeric and cayenne, adding water as needed until homogeneous. Fry onions, add cauliflower pieces, salt, then blended mixture and cook until cauliflower is tender. Add water or orange juice as needed. Add lemon juice. Serve over rice; on the side: plain yogurt, orange slices, lemon slices, toasted nuts, toasted coconut, raisins, cukes, tomatoes, sweet pepper strip

Cauliflower in Cheese Sauce -- Make a creamy cheese sauce with Gruyere or Cheddar and stir cauliflower into it.

Cauliflower, Mushrooms and Rice or Millet -- Sauté sliced mushrooms, chopped onion, cauliflower florets, garlic, salt, pepper. Add to 3 cups cooked brown rice or millet and grated cheese and bake for 30 minutes.

Cauliflower Pasta Salad -- Parboiled cauliflower florets tossed with mustard vinaigrette, sliced sundried tomatoes, chopped scallions, parsley and cooked pasta shells or corkscrews; season with lemon juice and serve hot or cold.

Cauliflower Soup, Curried -- Simmer cauliflower in chicken stock until
tender, puree, then reheat and season with curry powder. Whisk together egg yolk and heavy cream, whisk in a spoonful of simmering puree, then return mixture to saucepan and cook until thickened to creamy consistency (don't boil). Thin with water or milk, if desired.

Cauliflower Spaghetti Sauce -- In olive oil, sauté crushed garlic, bay leaf and basil l; add cauliflower florets, sprinkle with salt and cook until tender(add water if needed to steam along). Add couple of cups of tomato puree and simmer about 15 minutes.

Cauliflower, Spinach and Potatoes with Coconut Milk -- Boil cauliflower and sliced red potatoes. Puree some cilantro with turmeric and minced serrano chiles in peanut oil. In more peanut oil, stir fry sliced scallions and large bunch of spinach. Remove, then fry the puree in more oil until fragrant and add cauliflower and potatoes. When heated, pour in can of unsweetened coconut milk and add spinach. Boil then simmer for a few minutes, salt as desired, and garnish with more chopped cilantro and scallions. Serve over brown or basmati rice.

Cauliflower with Dilled Yogurt -- Whisk yogurt and sour cream together, adding mashed garlic, salt, chopped dill and cayenne or hot paprika. Serve over raw or steamed cauliflower.

Cauliflower with Dried Mushrooms and Bok Choy -- Soften mushrooms and slice caps. In peanut oil, sauté minced garlic, chopped ginger, scallions and mushrooms, then add parboiled cauliflower florets and julienned carrots, bok choy stems and leaves. Simmer and then thicken liquids with cornstarch-stock mix. When vegetables are nicely coated toss with soy sauce, sesame and chili oils, and cilantro. Garnish with scallions.

Cauliflower with Green Sauce --Combine finely diced shallots, parsley,
tarragon, chervil, thyme, marjoram, dill, capers, lemon zest, garlic, olive
oil and champagne vinegar or lemon juice. Mash hard-cooked egg yolk,
thinning with a little of the sauce. Chop egg white and stir with yolk into
rest of sauce, season and adjust vinegar. Serve over steamed cauliflower

Cauliflower with Parsley -- Blend pureed cauliflower with butter and lots of chopped parsley.

Cauliflower with Penne -- Toss al dente penne with steamed cauliflower, Greek olives, capers and vinaigrette of olive oil, lemon juice, garlic and
oregano. Add feta cheese if desired.

Cauliflower with Rye -- Sauté cauliflower florets in butter with caraway seeds, add dried bread cubes and a lot of grated sharp cheddar cheese.
Spread in buttered casserole and top with a blended mixture of 4 eggs, dry mustard, coriander, black pepper and a cup of flat beer. Bake about 30 minutes until puffed and golden.

Cauliflower with Saffron Mayonnaise -- Grind saffron and add boiling water to release color, then stir into mayonnaise and mix into steamed cauliflower florets.

Cauliflower with Tomatoes and Feta -- Cook thinly sliced onion with chopped garlic, oregano and cinnamon; add large can of diced tomatoes or fresh tomatoes, then honey and capers. Cook about 5 minutes and slide into gratin dish. Top with steamed cauliflower, season with salt, pepper, lemon juice and add crumbled feta cheese. Broil until bubbly and brown. Top with parsley, serve with salad and rice.

Cauliflower with Walnuts and Tarragon Sauce -- Toss steamed cauliflower with combined finely chopped walnuts, garlic, parsley, tarragon, capers, olive oil, red wine vinegar, salt and pepper.

Cauliflower with Sliced Ham and Cheese -- Serve cauliflower on sliced ham and top with a cheese sauce.

Roasted Cauliflower -- put washed chunks of cauliflower in baking pan with some olive oil;drizzle a bit more on top. Roast in a medium oven about 15 minutes, turn pieces over, and roast until tender and a little brown on the edges. Season as desired. --Polly Huntington, Farmington, CT. (Recipe from Sandra Wheeler)