One ingredient five ways: Cauliflower

CAULIFLOWER AND CHICKEN SOUP
Take 1 cauliflower and make small pieces. Cook cauliflower; drain and set aside. Sauté 1 chopped onion in 1/2 cup butter. Stir in 1/2 cup flour. Cook 5 minutes. Add 2 cups milk, stir in 1 cup grated Cheddar cheese until smooth. Add 2 cans chicken broth and cauliflower. Simmer 15 minutes. Add 2 chicken breasts, cooked and cut into chunks. Serve.

BROCCOLI-CAULIFLOWER-PEA SALAD
Soak 1/2 head broccoli and 1/2 head cauliflower in salt water for 8-10 minutes. Drain. Cut in bite-size pieces. Mix a packet of salad dressing with 1/2 cup mayonnaise and 1 cup sour cream. Toss with 1 large onion chopped, 11/4 cup frozen peas, 1 stalk celery, chopped and refrigerate.

POTATO CAULIFLOWER
Take 1 medium cauliflower and cut into small pieces. Peel 2 small potatoes and cube into small pieces and keep aside. Heat 1/4 cup oil in a pan. Fry 1 small finely chopped onion until golden brown and add 2 inch peeled and minced ginger, and 1 or 2 hot chilli peppers, diced. Stir well and add 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, and 1 teaspoon coriander powder. Stir in potatoes. Stir in cauliflower, increase heat and cover. Let it cook until steam forms inside the pan; then reduce to low and continue to cook for 15 minutes.

BAKED CAULIFLOWER AND CHEESE
Take 1 cauliflower and remove the leaves and stalk and wash. Parboil whole cauliflower in salted water until just underdone. Drain. Put cauliflower in buttered casserole dish. In another bowl beat 2 eggs; add 1 tablespoon flour and blend. Add 1 cup milk, salt and pepper to taste. Pour over cauliflower. Spread 2 cups grated cheddar cheese on top and sprinkle with paprika. Bake in 175C oven for 30 minutes.

BEEF AND CAULIFLOWER
Take 500g round steak and cut into squares. Separate 1 small cauliflower into flowerettes. Brown meat in 2 tablespoons butter, for about 5 minutes. Add cauliflower, 1 green pepper, cut into 3/4 inch pieces, 1/4 cup soy sauce, 1 cup sliced onions and 1 clove garlic, minced; stir lightly to coat vegetables with soy sauce. Cover pan and simmer until vegetables are barely tender, about 10 minutes. Blend 2 tablespoons cornstarch, 1/2 teaspoon sugar and 1 1/2 cups beef broth or water. Add to meat mixture. Cook, stirring constantly, until thoroughly heated and sauce is thickened. Serve over rice.
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