Cauliflower and Cabbage Recipes

These recipes were sent this week. Many thanks to Renee Hansen a CSA member who Is sharing some of her ideas for using cauliflower and cabbage.

Creamy Cauliflower Mac (adapted from Runner’s World Magazine)
(great way to sneak some veggies into your mac)
2 1/2 c vegetable stock
2 bay leaves
1 cauliflower cut into large pieces
8 oz pasta
1/2 c grated sharp cheese
2 T olive oil
1 T dijon mustard
salt and pepper
1/4 c grated parmesan cheese
1/2 c bread crumbs

Heat oven to 400F. Boil a pot of salted water. In a saucepan, warm stock and bay leaves on medium low heat for five min; turn off heat. Cook cauliflower in boiling water for 25 min. Put cauliflower in a food processor. Cook pasta in boiling water for five min. Drain and rinse to cool. Put pasta in a greased nine inch square baking dish. Process cauliflower with stock (discard bay leave), cheese, oil, mustard, salt and pepper, working in batches. Pour sauce over pasta, toss and spread evenly in dish. Top with parmesan and bread crumbs. Bake for 20 min.

Mom’s Super Easy Coleslaw (great over pulled pork sandwiches or on its own as a side)
· 1 small head cabbage, shredded
· 3 medium carrots, shredded
· 1 cup mayonnaise
· 1/3 cup sugar
· 1/4 cup cider vinegar

In a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over cabbage mixture and toss to coat. Serve with a slotted spoon.

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