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    Cauliflower Cookbook :120 Delicious Cauliflower Recipes for Casserole, Roasted, Soup and Salad
    Cauliflower Cookbook :120 Delicious Cauliflower Recipes for Casserole, Roasted, Soup and Salad
    Cauliflower Cookbook :120 Delicious Cauliflower Recipes for Casserole, Roasted, Soup and Salad
    Ebook374 pages1 hour

    Cauliflower Cookbook :120 Delicious Cauliflower Recipes for Casserole, Roasted, Soup and Salad

    By Ashley Boucher

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    About this ebook

    Cauliflower can be roasted, boiled, fried, steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces. Low carbohydrate dieters can use cauliflower as a reasonable substitute for potatoes or rice; while they can produce a similar texture, or mouth feel, they lack the starch of the originals. Like certain legumes (including chickpeas), it can be turned into a flour from which such foods as pizza or biscuits are made. "Cauliflower Cookbook: 120 Delicious Cauliflower Recipes for Casserole, Roasted, Soup and Salad " book is a collection of 120 delicious Cauliflower recipes to suits all occasions. It is not only for the cauliflower lovers but best for health conscious people and weight watchers.
    LanguageEnglish
    PublisherPublisher s22862
    Release dateJan 7, 2017
    ISBN9788822886057
    Cauliflower Cookbook :120 Delicious Cauliflower Recipes for Casserole, Roasted, Soup and Salad

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      Book preview

      Cauliflower Cookbook :120 Delicious Cauliflower Recipes for Casserole, Roasted, Soup and Salad - Ashley Boucher

      Cauliflower Cookbook

      120 Delicious Cauliflower Recipes for Casserole, Roasted, Soup and Salad

      By

      Ashley Boucher

      Copyright Notice

      No part of this book may be reproduced or transmitted in any form whatsoever, electronic, or mechanical including photocopying, recording or by any informational storage and retrieval system without the express written dated and signed permission of the author.

      Disclaimer/ and or Legal Notice

      The information presented herein represents the view of the author as of the date of publication. Because of the rate with which conditions change, the author reserves the right to alter and update his opinions based on new conditions.

      This book is for informational purposes only. While every attempt was made to verify the information provided here, neither the author nor his affiliates or publisher assume any responsibility for errors inaccuracies or omissions. Any slights to people or organizations are unintentional.

      All images and the contents on this book are believed to be public domain, they are gathered from all over the net and there is no copyright on these pictures and contents as far as we are concerned. If there is a picture or contents on this book that has copyright then the owner can email us and we will remove the picture from this book. None of the persons on this book have authorized their presence here, this book is not associated with them or their companies in any way. All trademarks belong to their respective owners.

      Introduction

      Cauliflower can be roasted, boiled, fried, steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces.

      Low carbohydrate dieters can use cauliflower as a reasonable substitute for potatoes or rice; while they can produce a similar texture, or mouth feel, they lack the starch of the originals. Like certain legumes (including chickpeas), it can be turned into a flour from which such foods as pizza or biscuits are made. Cauliflower Cookbook: 120 Delicious Cauliflower Recipes for Casserole, Roasted, Soup and Salad book is a collection of 120 delicious Cauliflower recipes to suits all occasions. It is not only for the cauliflower lovers but best for health conscious people and weight watchers.

      Nutrient Facts

      100 grams of raw white cauliflower provides 25 calories, is low in fat, carbohydrates, dietary fiber and protein (table).[19] It has a high content (20% or more of the Daily Value, DV) of vitamin C and moderate levels (10-19% DV) of several B vitamins and vitamin K (table)

      Boiling reduces the levels of cauliflower compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. However, other preparation methods, such as steaming, microwaving, and stir frying, have no significant effect on the compounds.

      Nutrition

      Cauliflower, raw

      Nutritional value per 100 g (3.5 oz)

      Vitamins

      Minerals

      Other constituents

      Water      92 g

      Units

      µg = micrograms • mg = milligrams

      IU = International units

      Percentages are roughly approximated using US recommendations for adults.

      Source: USDA Nutrient Database

      Cauliflower Casserole

      Broccoli Cauliflower Casserole

      Ingredients

      Directions

      Preheat oven to 350 degrees.

      Lightly steam broccoli & cauliflower until they are still crisp. Put in 2 qt casserole.

      Combine cheddar, lemon juice, mayonnaise, mushroom soup, pepper and garlic powder.

      Pour over veggies. Top with breadcrumbs.

      I sometimes add a sprinkle of parmesan cheese as well.

      Bake in preheated oven for 25-30 minutes and enjoy.

      Leftover Vegetable Casserole

      Ingredients

      Directions

      Chop and steam all vegetables.

      Melt butter. Add flour and stir till smooth. Slowly add milk, keeping mixture smooth.

      Cook till thick.

      Put vegetables in casserole dish and top with sauce and cheese.

      Cook till cheese is melted.

      Thanksgiving Turkey Vegetable Leftover Casserole

      Ingredients

      Directions

      Put margarine or butter in non stick skillet and melt. Add flour and whisk till smooth.

      Add onion and saute.

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