recipes_for_vegetables/cauliflower recipes
For the purposes of these recipes, 1 pinch salt is equal to 
1/32 teaspoon or about .15 grams or a cube 1/8 inch on a
side or an amount the size of 2 or 3 grains of wheat or rice.

One or two heads of cauliflower floret

Put 1/2 inch water into a pressure cooker. Set spacers (such as ring sections
of aluminum cans) in pressure cooker. Cut heads into 1 or 2-inch chunks. Place
chunks in a stainless steel pan. Place pan in pressure cooker. Heat on full
pressure for 20 minutes.

Good. Moderate cauliflower flavor, very slightly bitter/biting. Soft, very easily chewed consistency.

Cauliflower oil sugar salt

24 ounces cauliflower floret
3 tablespoons canola oil
2 tablespoons sugar optional
3/8 teaspoons salt

Cut cauliflower into 1 inch or so pieces. Steam cauliflower 20 minutes in pressure cooker.
Process all until smooth, about 4 minutes.

With no sugar: prominent cauliflower flavor; mildly bitter, salty; smooth pudding.

If adding 2 tablespoons sugar: mildly sweet; slightly bitter.

Cauliflower oil sugar salt

3 ounces cauliflower florets
5 ounces cauliflower leaf, young leafs from top half of plant
3 tablespoons canola oil
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon water

Cut cauliflower into 1 inch pieces. Pressure steam cauliflower for 20 minutes. Process
all until smooth.

Moderately cauliflower flavored, sweet, bitter; mildly salty; pudding consistency.
1 to 2 ounces per serving. To reduce bitterness, do not use lower and darker leafs.
To reduce fiberousness, do not use stems of mature leafs.

Cauliflower oil sugar salt

32 ounces cauliflower floret
2 tablespoons canola oil
2 tablespoons sugar
1 teaspoon salt

Cut vegetable into 1 inch pieces. Presure steam floretts for 20 minutes. Process all
until smooth.

Moderate cauliflower flavor; mildly salty, sweet; slightly bitter; pudding consistency.

Tomato brassica leaf seed

4 ounces tomato
12 ounces brassica leaf (any comination of collard, kale, brussel sprout,
cauliflower, cabbage; use leafs from upper 1/2 of plant)
1/4 cup non roasted sunflower seed
2 tablespoons sugar
3/8 teaspoon salt

Remove leaf ribs, cut crosswise every 1 inch, blanch 4 minutes.


Blanch 4 minutes.

Blend all until smooth, about 8 minutes.

Good. Moderately bittersweet/sour/bitter, brassica flavored; 
mildly salty, tomato flavored, astringent; sauce consistency.

Tomato cauliflower carrot oil sugar salt

6 ounces tomato
6 ounces cauliflower floret
6 ounces carrot
3 tablespoons canola oil
1 to 2 tablespoons sugar
1/4 to 3/8 teaspoon salt

Pressure steam cauliflower for 5 minutes.

Put into processor:
6 ounces cauliflower,
6 ounces carrot,
3 tablespoons canola oil,
1 to 2 tablespoons sugar,
1/4 to 3/8 teaspoon salt.

Use the greater amounts of sugar and salt if
carrot is strong flavored.

Process 8 to 12 minutes, until smooth.

Moderately to prominently sweet, tangy;
mild to moderate tomato flavor, carrot flavor;
slightly bitter,
sauce consistency.