Looking for fairly easy but interesting vegetable recipes

Karen AKA Kajikit

Don't know where you are but here in the northeast US cauliflower is in season...

CAULIFLOWER CHEDDAR GRATIN WITH HORSERADISH CRUMBS

Active time: 35 min Start to finish: 45 min

3 lb cauliflower (1 large head), cut into 1 1-2- to 2-inch florets 4 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1-2 cups milk 6 oz sharp Cheddar, coarsely grated (2 cups) 1-2 cup finely chopped scallion greens 1-2 teaspoon salt 1-2 teaspoon black pepper 20 (2-inch square) saltine crackers 2 tablespoons drained bottled horseradish

Preheat oven to 450¡F. Cook cauliflower in a 5- to 6-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain cauliflower well in a colander and transfer to a buttered 2-quart baking dish.

While cauliflower is cooking, melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderately low heat and whisk in flour. Cook roux over low heat, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, scallion greens, salt, and pepper, whisking until cheese is melted. Pour cheese sauce over cauliflower and stir gently to combine.

Coarsely crumble crackers into a bowl. Melt remaining 2 tablespoons butter in a small saucepan, then remove from heat and stir in horseradish. Pour over crumbs and toss to coat.

Sprinkle crumb topping evenly over cauliflower.

Bake gratin in middle of oven until topping is golden brown, about 10 minutes.

Makes 8 servings.

Gourmet November 2002 ---

CAULIFLOWER-LEEK KUGEL WITH ALMOND-HERB CRUST

Coarsely mashed vegetables are the main ingredients in this utterly surprising - and irresistible - kugel.

8 cups cauliflower florets (from 2 medium heads of cauliflower) 6 tablespoons olive oil, divided 4 cups coarsely chopped leeks (white and pale green parts; from 3 large) 6 tablespoons unsalted matzo meal 3 large eggs 1-2 cup chopped fresh parsley, divided 1-2 cup chopped fresh dill, divided 1 1-2 teaspoons salt 1-2 teaspoon coarsely ground black pepper

1-3 cup almonds, toasted, chopped

Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher.

Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sautŽ until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.

Brush 11x7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.)

Preheat oven to 350¡F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

Makes 8 servings.

Bon AppŽbreast April 2005 ---