Best I Cant Believe Its Cauliflower A La Jenny Jones Recipes

I Can't Believe It's Cauliflower a La Jenny Jones image

Provided by Oolala

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups cauliflower, cut into 1-inch chunks
2 cups sweet potatoes, peeled, cut into 1-inch chunks
1/2 cup low-fat milk, warmed
1/2 tablespoon unsalted butter
1/4 teaspoon salt
black pepper

Steps:

Steam the cauliflower and sweet potato in a steamer basket until soft, 7-10 minutes. If you don't have a steamer basket, you can cook them in a covered pot in about 1" of water and then drain.
In a food processor fitted with a metal blade, place the steamed vegetables along with the milk, butter, salt and pepper.
Whip and serve.

Nutrition Facts : Calories 63.5, Fat 1.2, SaturatedFat 0.8, Cholesterol 3.6, Sodium 140.4, Carbohydrate 11.7, Fiber 2.2, Sugar 3.7, Protein 2

I Can't Believe It's Not Potato Salad image

Provided by Isabel Vela

Time 15m

Number Of Ingredients 15

1 lg. head of cauliflower, chopped
1 1/2 c mayonnaise, fat-free
1 1/2 c sour cream, fat-free
3 Tbsp dijonnaise
1/2 pkg dry ranch dressing/dip mix
2 Tbsp fat free non-dairy liquid creamer
1/4 tsp salt
6 hard-boiled egg whites, chilled and chopped
2 celery stalks, diced
1 c red onion, diced
1/4 c chives, chopped
3 Tbsp seasoned rice vinegar
2 Tbsp dill, chopped
2 Tbsp parsley,plus more, for optional garnish
paprika, optional

Steps:

1. Place cauliflower in a large microwave safe bowl with 1/3 c. water. Cover and microwave until soft, 6-8 minutes. drain excess water.
2. Put 2 cups of the cauliflower in a blender of food processor (set aside the rest). To the blender, add mayo, sour cream, Dijonnaise,dressing/dip mix, creamer, and salt. Puree or pulse until blended. Don't worry if the puree is not completely smooth. Set aside. To the bowl with remaining chopped cauliflower, add all remaining ingredients. Add pureed mixture from the blender and lightly stir to coat.
3. Refrigerate for several hours before serving. Garnish with paprika and additional parsley, if you like. Mmmmmm!

I Can't Believe It's Not Potato Salad! image

Provided by Cooking Channel

Time 3h35m

Yield 10 servings

Number Of Ingredients 15

1 large head cauliflower, chopped
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tablespoons creamy Dijon mustard (recommended: Best Foods/Hellmann's Dijonnaise)
1/2 envelope dry ranch dressing/dip mix
2 tablespoons fat-free non-dairy liquid creamer
Salt
1 cup diced red onion
2 celery stalks, diced
6 hard-boiled egg whites, chilled and chopped
3 tablespoons seasoned rice vinegar
1/4 cup chopped chives
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley, plus more, for serving, optional
Paprika, for serving, optional

Steps:

Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water, if needed.
Put 2 cups cauliflower in a blender or food processor and set the rest aside. Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside.
To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar. Add the pureed mixture and lightly stir to coat.
Chill for several hours before serving. Garnish with paprika and additional parsley, if using. Mmmmm!