Cauliflower & carrot recipes

Coliflor Español
adapted from From Asparagus to Zucchini

Cook 2 cups cauliflower florets (or thereabouts) in as little water as possible until crisp-tender. Drain. Heat oil in medium skillet, add minced onion, and sauté until translucent. Stir in minced garlic clove and cauliflower; cook until cauliflower is lightly browned, shaking and stirring to prevent burning. Add 1 cup chopped, peeled tomatoes plus salt and pepper to taste; cook 5 more minutes. Turn into a dish and sprinkle with 1/4 cup minced parsley and 1/2 cup grated Colby cheese.

Carrot Bread
adpated from From Asparagus to Zucchini

Heat oven to 375°. Grease and flour a loaf pan. Combine 1 cup sugar, 2/3 cup vegetable oil, and 2 eggs; blend thoroughly. Sift together 1 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon and 1/4 teaspoon salt; stir into creamed mixture. Stir in 1 cup grated carrots and 1 cup chopped walnuts or pecans. Spread batter evenly in loaf pan. Bake 55 minutes. Cool in pan on wire rack.

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