Ingredients:
2 zucchini
1/2 small onion, diced
1 red bell pepper, diced
1/2-1 c broccoli, chopped
1/2-1 c cauliflower, chopped
1/2-1 c feta cheese, crumbled
2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 tsp fresh basil

Directions:
Put zucchini through spiral cutter to make into zoodles.  Then combine all ingredients in a dish and chill for at least 30 min to 1 hr before serving. 

Ingredients:
2 medium cauliflower heads                          olive oil spray
1 tsp salt                                                                  ½ tsp black pepper
1 tsp garlic powder                                             1 tsp paprika
1 tsp ground coriander
 
Directions:
1) Preheat oven to 425°F.  Line a large rimmed baking sheet with foil or parchment paper. Spray with oil.
2) Wash cauliflower, remove outer leaves, trim bottom of core, keep core intact.  Slice each head int ¾” slices. The outer slices will fall apart, simply roast them as florets with the steaks.  Plan on getting 3 steaks from each head.
3) Arrange steaks in single layer on sheet. Scatter florets where they can fit. Spray with oil and sprinkle with half the seasonings.
4) Bake cauliflower for 15 min.  Remove from oven. Turn over, spray with oil and sprinkle with remaining seasoning.  Bake for 10-15 min more.  Serve and enjoy!
 
​Source: https://healthyrecipesblogs.com/cauliflower-steaks/

Ingredients:
2 Tbsp olive oil, divided                                                1 large head of cauliflower
Salt and pepper                                                               2 Tbsp unsalted butter
¼ c raw, shelled, pumpkin seeds (pepitas)            ½ tsp crushed pepper flakes
¼ c cilantro or parsley, chopped                               1 Tbsp fresh lime juice
 
Directions:
1) Preheat oven to 450°F.  Coat a large rimmed baking sheet with 1 Tbsp oil.  Trim cauliflower stalk and place head stalk side down on a cutting board. Slice cauliflower lengthwise into ½” slices. 

2) Arrange cauliflower slices and any stray pieces in a single layer on prepared baking sheet.  Drizzle with 1 Tbsp oil and season with salt and pepper.  Roast until underside is deep brow, 20-25 min.  Turn over cauliflower and roast another 15-20 min.

3) Meanwhile, melt butter in a small skillet over medium. Add pumpkin seeds, bring to a simmer, and cook, swirling pan occasionally, until pumpkin seeds are toasted and butter is browned and smells nutty, 6–8 minutes. Remove from heat and add red pepper flakes; let cool 10 minutes. Add chopped cilantro and lime juice; season with salt and pepper.

4)Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with cilantro leaves.
 
Source: https://www.epicurious.com/recipes/food/views/cauliflower-with-pumpkin-seeds-brown-butter-and-lime

​INGREDIENTS
2 package crescent rolls
8 oz cream cheese, softened
8oz carton Sour Cream
1 pkg. ranch-style dressing mix
4 cups chopped or sliced vegetables
· carrots, broccoli, cauliflower, celery, onion, radishes, tomato, bell peppers, etc.
2 cups shredded cheese( cheddar, mozzarella, Monterrey Jack– choose your favorite)

DIRECTIONS
Unroll the crescent rolls and pat into a 15x10 inch ungreased pan. Bake at 375 degrees for 12 minutes or until golden brown. Cool

Mix together the cream cheese, sour cream and dressing mix until smooth. Spread on top of the cooled crust.

Top with chopped vegetables. Sprinkle with cheese. Cut and enjoy.
 

INGREDIENTS
2 medium heads cauliflower
2 1/2 cups whole milk, heated
5 tbsp. unsalted butter
1/2 tsp red pepper flakes
3 tbsp. all-purpose flour
1 cup shredded Gruyere or white cheddar cheese
1 tsp salt
1/2 tsp freshly-ground pepper
 
DIRECTIONS
Separate the cauliflower heads into florets.  Place them in a steamer rack over boiling water and steam until just barely tender, not mushy, about 10 minutes.

Use a tablespoon of the butter to grease an oven-to-table gratin dish large enough to hold the florets snugly in a single layer.  Preheat an oven to 400 degrees F.
In a saucepan over medium-high heat, melt 4 tablespoons of the butter.  When it foams, remove the pan from the heat and stir in the flour, salt and pepper.
Return to the heat and slowly drizzle in the hot milk, whisking.  Reduce the heat to low and simmer, stirring from time to time, until the sauce thickens, about 15 minutes.  If it becomes too thick, add a little more milk.
​
Add the red pepper flakes and half the cheese, stirring until the cheese melts, about 2 minutes.  Pour the sauce over the cauliflower, sprinkle with the remaining cheese and dot with the remaining butter.  Place the dish in the oven and bake 20 to 25 minutes.  Serves 8.