cauliflower carrots recipes

- 9 serrano peppers
- 2 lbs carrots
- 1 head cauliflower
- 1/4 cup kosher salt
- 1 quart white vinegar
- 1 tablespoon black peppercorns
- 9 garlic cloves
- 1/4 cup sugar

- Cauliflower-Leek Puree
- 3/4 teaspoon sugar
- 1 1/4 pounds peeled baby carrots
- 3/4 teaspoon salt
- 1 1/4 pounds sugar snap peas, trimmed
- 1 1/2 teaspoons olive oil

- 6 garlic cloves
- 1 1/2 teaspoons dill weed
- 3 tablespoons sugar
- 1 teaspoon dried hot chili peppers
- 1 teaspoon dill seeds
- 2 cups water
- 2 tablespoons Splenda sugar substitute
- 3 tablespoons kosher salt
- 2 cups sake or white vinegar
- 2 teaspoons mustard seeds
- 2 quarts water
- 2 lbs green beans or baby carrots or cauliflower florets

- - 1 pound carrots
- - 1 Tbsp. margarine
- - 2 Tbsp. brown sugar
- - 1/2 cup apple juice
- - 2 Tbsp. fresh ginger, or ? Tbsp. dried ginger
- - 1/4 tsp. cumin
- - 1 tsp. white pepper
- - A pinch of salt

- 2 heads cauliflower
- 3 garlic cloves
- 2 shallots
- 2 tablespoons olive oil
- 3 cups chicken broth
- 1 cup water
- 1 teaspoon finely chopped fresh thyme leaves
- 1 bay leaf
- 2 cups heavy cream

- 8 cups bite-size cauliflower florets, (about 1 head)
- 4 teaspoons all-purpose flour
- 1 cup 1% milk, divided
- 1/2 cup shredded Gruyere cheese, (2 ounces)
- 1 tablespoon snipped fresh chives, or chopped fresh parsley
- 1/2 teaspoon minced garlic, (1 small clove)
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste

- - 8 cups bite-size cauliflower florets (about 1 head)
- - 4 cloves garlic, crushed and peeled
- - 1/3 cup nonfat buttermilk (see Tip)
- - 4 teaspoons extra-virgin olive oil, divided
- - 1 teaspoon butter
- - 1/2 teaspoon salt
- - Freshly ground pepper to taste
- - Snipped fresh chives for garnish

- 3 tablespoons miso, preferably white (see Ingredient note)
- 1 tablespoon mirin
- 2 tablespoons rice vinegar
- 1 teaspoon minced fresh ginger
- 1 teaspoon toasted sesame oil
- 2 cups thinly sliced carrots, fresh or frozen
- 1/4 cup water
- 2 cups frozen peas (8 ounces)