Cauliflower Hors Doeuvres Recipes

CREAMY CAULIFLOWER DIP

Steps:

• Pour water into a medium saucepan to a depth of 1/4"; add cauliflower and garlic. Cover, bring to a boil over high heat, and cook until florets are very easily pierced with a paring knife, about 10 minutes. Drain and set aside.
• Meanwhile, heat 2 Tbsp. oil in a large skillet over medium. Add onion, cumin, and 1 tsp. salt and cook, stirring often, until onion is translucent, about 3 minutes. Increase heat to medium-high and cook, stirring often, until onion is golden brown, about 5 minutes more.
• Transfer onion mixture to a blender. Add yogurt, lemon zest and juice, reserved cauliflower, and remaining 1 tsp. salt and purée until smooth. With the motor running, add 2 Tbsp. oil in a steady stream until well combined. If dip is too thick, blend in 1 Tbsp. water at a time to reach desired consistency. Let cool to room temperature.
• To serve, spread dip in a wide bowl or platter. Drizzle with oil and top with parsley. Serve with romaine hearts and endive leaves alongside for dipping.
• Do Ahead
• Dip can be made 5 days ahead; cover and chill.

CAULIFLOWER HORS D'OEUVRES

Steps:

• Place 1 in. of water and cauliflower in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Drain and immediately place cauliflower in ice water. Drain and pat dry., In a shallow bowl, combine the egg substitute, butter, Worcestershire sauce and mustard. In another bowl, combine bread crumbs, Parmesan cheese, basil, salt, pepper and paprika. Dip cauliflower into the egg mixture, then coat with crumb mixture. , Place in two ungreased 15x10x1-in. baking pans. Bake at 350° for 30-35 minutes or until golden. Serve with spaghetti sauce for dipping if desired.