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Whew.. has it ever been muggy here! the last thing I want
to do in this weather is turn on the oven so it's pure
BBQ-ing or the microwave for me. I've been loading you up
with recipes for the grill so I wanted to give you a melt-
in-your-mouth microwave side dish recipe for CHEESY FROSTED
CAULIFLOWER which has gotten some pretty rave reviews...
one of my daughter's faves too simply because it has the
words 'cheese' and 'frosted' lol. We're talkin a whole head
of cauliflower here and with just a few steps in the
microwave...sounds to good to be true. That microwave will
prove to be one handy kitchen appliance you will take extra
advantage of.

Enjoy! Marzee
Marzee Email Me




1 med head cauliflower (take note of weight when purchased)
1/4-1/2 cup mayonnaise (low fat if desired)
1/4 teaspoon salt (optional)
1-2 teaspoon prepared mustard
1/4 cup grated cheddar cheese

Remove woody base of cauliflower, leaving cauliflower in
whole head. Pierce the core with a knife to make porous.
Place in 2 quart microwave casserole and cook, covered, for
6 minutes per pound on High power (100%). Let stand a few
minutes. Salt if desired. Spread cauliflower with mixture
of mayonnaise and mustard. Sprinkle with cheese. Heat for
1 minute, or until cheese melts, on Medium-high power (70%).
Sprinkle with paprika, slice into wedges and serve immediately.

Categories: Vegetables

*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*

FLOWER POWER! (Cauliflower that is)

Cauliflower is low in fat, at just 28 calories per cooked
cup of florets. It's high in vitamin C and potassium and,
like other members of the cabbage family, is considered
an important part of a fiber rich diet to prevent cancer.

When choosing a cauliflower, look for a firm white or
purplish green head with crisp, bright green leaves. Fresh
cauliflower has a relatively long shelf life and can be
refrigerated for up to one week.

Cauliflower can be boiled, steamed, microwaved or stir-
fried. You can serve it raw in a salad or crudite platter.
Top hot cooked cauliflower with butter and fresh chives,
dill weed, nutmeg or lemon juice, or serve with a rich
cheese, mornay or hollandaise sauce. Also, you can add to
quiche or scrambled eggs for extra fiber and crunchy

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