From the December 2007/ January 2008 issue of Cooking Pleasures magazine. The recipe is posted as written, but personally, I double the sauce amounts; there just doesn't seem to be enough sauce to go around otherwise.
This is by far one of my favorite soup recipes. Its really satisfying, kid friendly, and low in calories. I love chowders but they're usually fattening. Finding a good low calorie recipe is hard to come across
Alton Brown is my FAVORITEST chef on the Food Network. He's funny and, like me, believes that everything in the kitchen should multi task. Most all of his recipes are easy and every-day stuff we can all enjoy. (Let's face it, some of those dishes from some of those cooks are a little too much trouble if you've got a hungry bunch or your market has limited selections.) This one, however, is simple and darn good.
Broccoli is stir-fried with onions, mushrooms and walnuts and topped with cheese. So good, I could and have eaten only this for dinner. Also very attractive. From Lean and Luscious and Meatless by Bobbie Hinman and Millie Snyder.
I made this using grilled cauliflower and grilled garlic but roasted or even steamed any leftover will be good in this. This recipe can be cut in 1/2 to make just one pie. You can also add a crust store bought or home made. If you do opt for the crust preheat oven to 425 and bake 15 minutes then lower oven to 325 and bake 20-30 more minutes. Makes 2 pies or 1 9x13 casserole.
This recipe is from Williams Sonoma Essentials of Healthy Cooking. Soaking the cauliflower in water before baking is important. The moisture creates hot steam that helps the cauliflower to cook to a tender and succulent finish. Serve with lemon wedges. The citrus enhances the flavors in this delightful dish.
I actually won a cash prize in our local paper for this recipe. My husband and I will eat the whole thing ourselves - make several if you're having guests. If someone you love doesn't care for cauliflower, this may be the ticket!
Pasta and veggies, two of my favorite things. This is really quick and tasty. It says that it will serve 6 and thats true if those 6 people are happy with a one cup serving. I serve it with a big green salad, a chicken breast half for each person and crusty bread.
This recipe is a crowd pleaser and if there is any left over it freezes well - just reheat in microwave. I believe I got this recipe out of the Favorite Recipe section of our newspaper. At family gatherings, I am often asked to bring this dish