• 1 head cauliflower, leaves and stem removed, cut into bite-sized pieces
• 1/2 cup butter
• 4 cloves garlic, peeled and coarsely chopped
• Chicken broth, as needed
• 1/2 to 3/4 cup cream or half-and-half, heated
• salt and freshly ground pepper to taste

Creamy Garlic and Cauliflower Puree

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• 1 head cauliflower, leaves and stem removed, cut into bite-sized pieces
• 1/2 cup butter
• 4 cloves garlic, peeled and coarsely chopped
• Chicken broth, as needed
• 1/2 to 3/4 cup cream or half-and-half, heated
• salt and freshly ground pepper to taste

Creamy Cauliflower And Garlic Purée

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• 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
• 2 leeks, use white and light green parts
• 1 large yellow onion

Roasted Cauliflower With Leeks Soup

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• 1/4 cup golden raisins
• 1 head caulifower (about 2 lbs)
• 1/4 cup pine nuts
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme, chopped (if dry use 1/2 tsp.)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1 large garlic clove, pressed or minced
• 1/4 cup panko (Japanese breadcrumbs)

Roasted Cauliflower With Pine Nuts and Raisins

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• 3 cups fresh broccoli florets or 2 10-ounce packages frozen broccoli florets, cooked, drained, and cooled
• 3 boneless, skinless chicken breasts, cooked and diced
• 3 cups Cauliflower Purée (recipe follows), heated
• Creole seasoning to taste
• 1½ cups shredded Cheddar or Parmesan cheese
• 1/2 cup seasoned breadcrumbs

Cauliflower Purée

• 1 large head cauliflower, leaves and stem removed, cut into bite-sized pieces
• 1/2 cup butter or low-fat butter substitute
• 1/2 to 3/4 cup milk, cream, half-and-half, or fat free half-and-half, heated
• salt and freshly ground pepper to taste

Chicken Divan with Cauliflower Purée

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