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Creamed Cauliflower Recipe By Christina Mulberry I had never made or eaten creamed cauliflower in my lifetime. However, my husband requested it one day. He stated that his babysitter as a child used to make it. Of course, he had no idea how it was made, so I set to work finding a suitable recipe. The ones I tried weren't to my satisfaction. They were rather bland. So I experimented a bit, and came up with my own version. Here is the creamed cauliflower recipe that we enjoy periodically: Ingredients: 1 head cauliflower 2 Tablespoons butter or margarine 2 Tablespoons flour 1/2 teaspoon salt 1 cup half & half (milk can substitute if needed) 1/2 chicken bouillon cube crushed or 1/4 teaspoon chicken bouillon granules Dash of Paprika Putting It Together: Remove leaves and stalk from the cauliflower. Fill a large pot with cold water and soak cauliflower, with the head down, for 30 minutes. Place the pot on the stove, and heat on high to a full boil. Reduce heat to medium-low and cook for 15 to 20 minutes to desired tenderness. Meanwhile, make the sauce. Melt margarine or butter in a saucepan over low heat. Stir in flour and salt, allowing to cook for 1 minute. Gradually add half & half. Add chicken bouillon and continue cooking until the mixture is thickened. Add a dash or two of paprika. Drain cauliflower and cut into individual spears. Combine with sauce and heat through. Serve warm.

Contributed by mulberry on August 11, 2009, at 00:03 AM UTC.

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Homemade Vegetable Soup My Grandma's recipe for vegetable soup www.squidoo.com/homemade-vegetable-soup

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Vegetable Oil liked this intel. Apr 1, 2012

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