Day 354 Cauliflower Casserole

Cauliflower Casserole

1 Head Cauliflower, cut into flowerets
11 Ounces Creamy Mushroom Soup
8 Ounces Vegan Sour Cream
2 Tablespoons Earth Balance, melted
1/4 Cup Whole Wheat Bread Crumbs
Pepper to taste
1/4 Cup Pistachios, ground

Cooked cauliflower

1.  Cook cauliflower in water about 10 minutes or until crisp tender.  Drain well and place in greased oven proof dish.

casserole sauce

2.  Combine soup, sour cream, breadcrumbs and pepper. Mix well. Pour over cauliflower.

Pistachio topping

3.  Combine melted Earth Balance and pistachios.  Sprinkle over the casserole.  Bake at 350 for 20 - 25 minutes until bubbly.

Goes well with rice and lentils and asparagus artichoke casserole.

Soundtrack Brett Eldredge - Glow

Day 318 Cauliflower Scramble

Cauliflower Scramble

1 Cup Cauliflower, chopped
1/2 Teaspoon Turmeric
1 Tablespoon Olive Oil
1/2 Cup Vegan Sausage, crumbled
2 Tablespoons Parsley, chopped
Salt to taste
1 Tablespoon Pesto
1/3 Cup Black Beans, cooked

1.  Heat oil in a small skillet.  Add the cauliflower and turmeric.  Saute until the cauliflower is soft and yellow.

2.  Add the sausage, parsley, and pesto.  Cook until heated through. Add the beans and heat.

Soundtrack Arlo Guthrie - 32 Cents Postage Due

Day 268 Sauteed Fava Beans and Cauliflower

Sauteed Fava Beans and Cauliflower

1 Can Fava Beans, drained
1 Head Cauliflowers, cut into florets
2 Cloves Garlic, minced
2 Cups Veggie Stock
Zest of 1 Lemon
1 Teaspoon Ground Cumin
1 Teaspoon Dry Mustard
2 Tablespoons Cilantro, chopped
Salt and Pepper to Taste

1.  In a large pot add all of the ingredients except the zest and cilantro.  Bring to boil, reduce heat and simmer until the cauliflower is soft. Remove from heat.

2.  Add the zest and cilantro. Mix well and serve.

Soundtrack Bastille - Wild World

Day 220 Cauliflower, Kale and Collard Greens in Coconut Milk

Cauliflower, Kale, and Collard Greens in Coconut Milk

1 Pound Dinosaur Kale, stemmed and chopped
1 Bunch Collard Greens, stemmed and chopped
1 Head Cauliflower, chopped
2 Cups Cooked Lima Beans
2 Cups Coconut Milk
2 Cups Veggie Stock
1/2 Teaspoon Nutmeg
Salt and Pepper to taste
Toasted Coconut for garnish

1.  In a large pot add the stock and coconut milk and bring to a boil.  Add all ingredients except coconut.  Reduce heat and simmer until the cauliflower is soft.

Toasted coconut

2.  Pour into serving bowls and garnish with the toasted coconut.

Soundtrack Kill the Noise - Alt Classic