We just do cauliflower cut into 1" pieces and then I melt cheese on top and stir it in.

Chunks of raw califlower, broncholi and carrots with my home made ranch dressing for dipping.

Bite size pieces battered and deep fried as an apetizer (serve along with deep fried mushrooms and deep fried cheddar cheese)

Boiled until tender, then drain and serve with butter or cheese sauce.

But my favorite is to put chunks of califlower, brocholi, carrots, potatoes (and sometimes cabbage) in the steamer. Toss in a couple whole keilbasa or a mess of keilbasa chunks, or even chunks of ham and steam until the veggies are tender. That makes a whole meal in about 20min cooking time, with a minimum effort.

Now if I am feeling more ambitious I get out my antique cookbooks from the early 1800's and make creamed califlower, califlower soup or even califlower pie.

Anne

trim and rinse the whole head and put it in a microwave safe casserole with a lid. Nuke for about ten minutes. While it's cooking, mix up about 1/2 cup of mayo and a good couple TBLS of mustard. When the cauliflower is done, spread this mixture all over it, then sprinkle liberally with shredded cheese. Put the lid back on and nuke for just a minute or two to melt the cheese.

If there's any left....I use it to make cream of cauliflower soup.

I'm thinking a head of cauliflower is going on my grocery list for tomorrow.....

My soup is made just like cream of potato soup...with onions, celery, and carrots cooked in a good chicken broth or stock then heavy cream added at the end.