Free Cauliflower Cookbook: Top 50 Most Delicious Cauliflower Recipes (Superfood Recipes Book 17) by Julie Hatfield Page A

peeled and cubed
    1 cup Water
    ½ cup Chicken broth
    1 tbsp. Canola oil
    1 ½ pounds Sea scallops
    Salt and pepper to season
    1 ½ tbsps. Unsalted butter
    1/8 tsp. Crushed red pepper flakes
     
    Method of Preparation :
Using a large pan over medium heat, pour the water and chicken broth and toss in the cauliflower and potatoes. Cook for 6 minutes or until the potatoes are tender. Remove from the heat and allow the vegetables to cook for 10 minutes.
Using another large pan over medium heat, pour the oil and pat the scallops dry with paper towels. Season each scallop with salt and pepper. Sear each side of the scallops for 3 minutes each side. Repeat until you’ve cooked all scallops.
Take the vegetables and place them into a blender, toss in the salt, red pepper, and butter. Blend until smooth. Pour the cauliflower puree into a bowl and serve with scallops. Enjoy!

Cauliflower Cheese & Spinach Pasta Bake
     
    A mind-blowing dish with the combination of the spinach and cheese sauce make this dish something that you will remember and replicate at your home! The creaminess of the cheese sauce and the tanginess of the tomato sauce just bring this pasta together.
     
    Yields: Makes 6 Servings.
     
    Ingredients:
    1 cup Penne pasta
    2 heads of Cauliflower, cut into florets
    2 Garlic cloves, minced
    ¼ tsp. Nutmeg
    2 cups Frozen spinach, defrosted and squeezed
    1 tbsp. Butter
     
    To make the cheese sauce:
    3 cups Whole milk
    ½ cup All-purpose flour
    ¼ cup Butter
    1 tsp. Dijon mustard
    ½ cup Cheddar cheese, grated
    1/8 cup Blue cheese
    ¼ tsp. Grated nutmeg
     
    To make the tomato sauce:
    2 Garlic cloves, minced
    2 tbsps. Olive oil
    2 cups Tomato sauce
    1 Shallot, minced
    1 tsp. Dried oregano
    1 tsp. Dried Basil
     
    Method of Preparation :
Preheat the oven to 400 °F.
    To make the tomato sauce:
Using a small pot over medium heat, pour the oil and sauté the onions and garlic for 2 minutes or until fragrant. Pour the tomato sauce and toss in the oregano and basil. Cook for 10 minutes reducing the heat to low. Set the sauce aside.
    To make the cheese sauce:
Using a medium pot over medium heat, pour the milk, flour and butter. Whisk until the mixture starts to thicken. Take the pot away from the heat and toss in half of the cheeses and nutmeg. Whisk until they are well combined.
    To complete the dish:
Using a large pot with boiling water, toss in the penne and cauliflower into the pot. Cook the penne pasta half-way (5-6 minutes). Reserve 3 tbsps. of the pasta water and set the penne and cauliflower aside.
Using a large pan over medium heat, Toss in the butter and pasta water. Allow the butter to melt, and then toss in the garlic, spinach, and the nutmeg. Season with salt and pepper. Cook for 5 minutes. Set it aside.
Using a large oven-proof dish, arrange the dish in order. Starting from the bottom to top: Penne, Cauliflower, Spinach mixture, Tomato sauce, and cheese sauce.
Sprinkle the remaining cheeses on top of the dish and bake it in the oven for 20-30 minutes or until the top is golden. Serve and enjoy!

Cauliflower & Cheesy Macaroni
     
    Your classic macaroni and cheese but with cauliflower! A “healthier” version of the classic dish. The flavors just come together and make this dish an amazing one.
     
    Yields: Makes 4 Servings.
     
    Ingredients:
    1 cup Macaroni
    1 head of Cauliflower, cut into florets
    1 tbsp. Butter
    2 tbsps. All-purpose flour
    2 tsps. Mustard powder
    1 ½ cup Milk
    1 cup Cheddar cheese
     
    Method of Preparation :
Preheat the oven to broil.
Using a large pot filled with boiling water and lightly salted. Cook the macaroni according to your packaging’s instructions. Add the cauliflower into the pot 4 minutes before the pasta is cooked.
Using a large pan over medium heat, toss in the butter and allow it to melt. Toss in the flour and mustard powder. Whisk until it forms into paste.
Gradually add the milk and whisk until smooth. Sprinkle ½ of the cheese and season with salt and pepper. Whisk until well