Take a bag of frozen cauliflower and cook as the package directs. Drain very well and give it a rough chop. Saute mushrooms and onion in butter ...

Cook cauliflower until tender but firm, chop into pieces about the size of hashbrowns. Mix in sour cream, 1 cup of the cheddar, white part of the ...

Cut the cauliflower into small pieces and boil till tender. Place the cream cheese and cream into a blender and blend. Place the cauliflower into ...

Heat wok or deep skillet/dutch oven with the oil. Add in onions and stir fry over high heat for about 30 seconds. Add in cabbage and stir fry for 2 ...

Separate cabbage leaves individually, cut into 1 inch cubes. Put in pan of cold water and boil until tender but slightly undercooked. Grate 10 oz of ...

In a bowl, combine zucchini, onion and egg. Add soy powder one tablespoon at a time, until the mixture holds together. Stir in cheese, salt and ...

Slice tofu cube into julienne strips. Set aside. Sprinkle sliced almonds onto a cookie sheet and heat in a 275 degree oven until lightly crisp and ...

Cook Brussels sprouts according to package directions, omitting salt; drain. Place Brussels sprouts in a shallow 2-quart casserole and keep ...

Steam broccoli til nearly done (tender but not mushy). Put it in a baking dish salt to taste. You may want to put a little butter on it too if you ...

Preheat oven to 350 and grease 9x9 glass dish. Beat eggs, soup, mayo and shredded cheddar in bowl until well mixed. Add cooked broccoli (and ...