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Citron Givré: Sorbet-Filled Lemons from Paris to Provence

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Balsamic & Parmesan Roasted Cauliflower

(EatingWell, January/February, 2008)

Roast cauliflower for a sweet and nutty result. Slicing the cauliflower provides a good flat surface that browns wherever it comes into contact with the roasting pan.
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Brown Butter Cauliflower Mash

(Southern Living, October, 2008)

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Caramelized Green Cauliflower Sauté

(Monterey County Herald, February, 2009)

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Cauliflower & Couscous Pilaf

(EatingWell, January/February, 2008)

Pilaf is usually made with rice plus nuts, fruit, vegetables or even meat. In this version we use couscous instead of rice, so it’s nearly instant, and add a sweet accent of orange and currants.
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Cauliflower And Bacon Gratin

(Giada At Home, Episode: Food And Fun, Season: 1)

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Cauliflower and Caramelized Onion Tart

(Bon Appétit, March, 2007)

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Cauliflower Gratin with Manchego and Almond Sauce

(Food & Wine, February, 2005)

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Marinated Cauliflower, Olive, and Arugula Salad

(Bon Appétit, November, 2003)

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Penne with Cauliflower, Bacon and Creamy Tomato Sauce

(Food & Wine, March, 2003)

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