Spanish crisp cauliflower

From : http://www.theguardian.com/lifeandstyle/2013/apr/06/10-best-cauliflower-recipes

A fine Andalusian starter or side dish. If you can't find gram (chickpea) flour, you can use plain white flour – although it won't have the same nutty flavour.

Serves 4

½ cauliflower, broken into small florets
2 tbsp gram flour
1 tsp paprika
Sunflower oil for deep-frying
1 dessertspoon red wine vinegar
1 tbsp capers, soaked in cold water for 20 minutes, then squeezed dry and chopped
1 tbsp chopped parsley
Salt and black pepper

1 Cook the cauliflower florets in boiling salted water for a few minutes, until just tender.

2 Drain the cauliflower well and, while it's still hot, put it in a bowl with the flour, paprika and some salt and pepper. Mix it all together until the cauliflower is coated with flour.

3 Heat the sunflower oil to 190C in a deep-fat fryer or a deep, heavy-based saucepan. Fry the cauliflower florets in batches until crisp and golden, then remove from the oil and drain on kitchen paper.

4 Sprinkle with the vinegar, chopped capers and parsley, and serve.

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Cauliflower mornay

From : http://www.taste.com.au/recipes/25119/cauliflower+mornay?ref=collections,cauliflower-recipes

Ingredients
1 (800g) small cauliflower, trimmed, cut into large florets
50g butter
1/4 cup plain flour
2 cups milk
3/4 cup grated cheddar cheese
1/2 cup fresh breadcrumbs

Step 1
Preheat oven to 200°C/180°C fan-forced. Cook cauliflower in a saucepan of boiling water for 5 minutes or until just tender. Drain.
Step 2
Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually add milk, stirring until smooth. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce has thickened. Remove from heat. Stir in 1/2 cup cheese. Season with salt and pepper.
Step 3
Pour half the sauce into a 6 cup-capacity ovenproof dish. Arrange cauliflower over mixture. Top with remaining sauce. Combine breadcrumbs and remaining cheese in a bowl. Sprinkle breadcrumb mixture over cauliflower mixture. Bake for 20 minutes or until golden. Serve.

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Cauliflower with chilli and mustard

From : http://www.taste.com.au/recipes/27328/cauliflower+with+chilli+and+mustard?ref=collections,cauliflower-recipes

Ingredients
60ml (1/4 cup) vegetable oil
1 brown onion, halved, thinly sliced
2 garlic cloves, thinly sliced
3 long fresh green chillies, thinly sliced
2 tsp mustard seeds
1 tsp ground turmeric
1kg cauliflower, cut into large florets
125ml (1/2 cup) water
1 tsp tamarind puree

Step 1
Heat the oil in a wok over medium-high heat. Cook the onion, stirring occasionally, for 7 minutes or until soft and golden. Add the garlic and chilli and cook, stirring occasionally, for 2 minutes or until aromatic. Add the mustard seeds and turmeric and cook, stirring, for 30 seconds or until aromatic and the mustard seeds pop.
Step 2
Add the cauliflower and stir to coat. Add the water and tamarind puree and simmer for 4 minutes or until the cauliflower is tender crisp. Season with salt. Transfer to a serving dish.

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Captain's Coleslaw

From : http://www.mrfood.com/Deli-Salad/Captains-Coleslaw

Serves: 4
What You'll Need:

1/2 cup mayonnaise
1/3 cup milk
1 teaspoon white vinegar
1/4 cup sugar
1/4 teaspoon salt
1 (16-ounce) package cabbage coleslaw mix (see Options)

What To Do:
In a large bowl, whisk together all ingredients except coleslaw mix; mix until smooth and creamy. 

Add coleslaw mix and toss until well coated. Cover and chill for at least 1 hour before serving.
Option

Wanna shred the cabbage yourself? Go ahead! Use about 10 cups shredded cabbage (and add a few shredded carrots, if you want).

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Buttermilk Coleslaw

From : http://www.mrfood.com/Deli-Salad/Buttermilk-Coleslaw/

Serves: 8
What You'll Need:

2 (10-ounce) packages finely shredded cabbage
1 carrot, peeled and shredded
1/2 cup sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup mayonnaise
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar

What To Do:
Combine cabbage and carrot in a large bowl.

Whisk together sugar and remaining 7 ingredients until blended; toss with vegetables. Cover and chill at least 2 hours.

Notes
This makes a big batch of coleslaw, and leftovers will keep a couple of days in the fridge. If you don't' need such a large amount, you can easily cut the recipe in half.

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Country Coleslaw

From : http://www.mrfood.com/Deli-Salad/Country-Coleslaw-3931/

Serves: 10
Preparation Time: 10 min
What You'll Need:

1 cup mayonnaise
3 tablespoons fresh lemon juice
2 tablespoons sugar
1 teaspoon salt
6 cups shredded cabbage (see Note)
1 cup (about 3) shredded carrots
1/2 cup chopped or thinly sliced green bell pepper

What To Do:

In a large bowl, combine mayonnaise, lemon juice, sugar, and salt. Add cabbage, carrots, and green pepper; toss to coat well. Cover and chill until ready to serve.

Notes

A small head of cabbage yields about 8 cups.

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