Baked Cauliflower

• 1 Head cauliflower (broken into florets and steamed)
  
• 1 cup of sour cream or Sour Cream based Flavored Dip
• Salt and Pepper
• ½ stick margarine (melted)
• 2 cups Italian seasoned Bread crumbs

Mix steamed cauliflower with sour cream, salt and Pepper to taste. Dump mixture into a sprayed glass 9" pie plate. Melt margarine. Mix with bread crumbs until crumbs are moistened. Sprinkle over cauliflower mixture. Bake at 350°F for about 1 hour or until top is golden brown and bubbly. You can add saute'd onions and/or garlic to the cauliflower if you wish.

Cauliflower Fritters

• 4 cups steamed cauliflower (roughly chopped)
• 2 cloves garlic, (minced)
• 1 cup whole wheat flour
• 2 eggs
• 1/2 cup Pecerino Romano cheese
• 1/4 cup fresh parsley, finely chopped (or 1 tablespoon dry)
• 1/4 cup hot water
• salt & pepper to taste
• 1/4 cup olive oil

In a large bowl combine steamed chopped cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water a little at a time until the batter becomes slightly more dense than pancake batter. On a medium - low heat add 1 tablespoon olive oil to a 10 inch skillet to coat the bottom of the pan. Measure about 1/4 cup of cauliflower mixture to make Fritters. Cook until golden brown, turn and cook another few minutes. Add a little bit of oil each time and repeat process until batter is gone. (Makes about 24 fritters)

** These make a great substitute for Potato Pancakes.  There are only 3 of us so I'm going to attempt to make the full recipe and freeze the remaining to reheat in the microwave at another time. If I remember I'll come back and try to let you know how that goes.

Parmesan Vegetable Salad

SALAD:

• 2 Cups Cauliflower
• 2 Cups Broccoli
• 1 Small Red Onion (sliced thin)
• 1/2 head ice burg lettuce
• 1/2 pound bacon (cook crisp and crumbled)
• 1 Cup seasoned croutons

Toss together the vegetables leaving the bacon and croutons set aside for later.
Mix dressing.
DRESSING:

• 1 Cup Mayonnaise
• 2 Tablespoons Sugar
• 1/4 teaspoon Basil
• 1/4 Cup + 1 Tablespoon Parmesan Cheese
• 1 1/2 teaspoon Parsley

Add all ingredients to a small bowl.
Mix until well blended.
Add to vegetables and toss until coated.
Just before you’re ready to serve sprinkle with Bacon and Croutons. Toss & Serve.