Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Cauliflower Casserole

Originally from


1 large head cauliflower, broken into small florets
1/2 cup butter, melted
1/4 cup grated Parmesan cheese
2/3 cup Italian seasoned bread crumbs
1 pinch salt
2 teaspoon crushed red pepper flakes
1 cup shredded Cheddar cheese


Preheat oven to 350 degrees F (175 degrees C).

Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain.

In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes.

Place half of cauliflower in a 2 quart casserole dish. Sprinkle half the cheddar. Add rest of cauliflower to casserole.

Sprinkle mixture over cauliflower, and top with remaining Cheddar cheese.

Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.

Chili-Lemon Cauliflower

From Everyday Food, 4/11

With a steamer (maybe a strainer?) over 2″ boiling water, place about 1 pound of fresh cauliflower florets. Cover with lid.

Steam for 8 minutes, or until knife pierces easily.

Toss with 1 tbsp lemon zest, 2 tbsp lemon juice, and 1/4 tsp red pepper flakes.

Salt and pepper, serve warm or room temp.

Broccoli Cauliflower Casserole

1.5 pds brocoli/cauliflower florets
1 can cream of mushroom soup
1/4 cup milk

Topping — (maybe double, use as needed)
1/2 cup chedder, shredded
2 cups bisquik
1/4 cup butter

Preheat oven to 400 deg.
Cook brocoli until almost tender, drain.
Put in 1.5 qt caserole dish (probably use larger)
mix soup and milk until smooth
poor over brocoli
sprinkle with cheese
mix butter and bisquik until crumbly in seperate bowl
sprinkle bisquick mixture over cheese
Bake until crumbs are light brown (20 minutes)

Cauliflower & Carrot w/ Couscous

Cumin over carrots and cauliflaur (bite sized pieces). Roast in over
until soft.

Serve over couscous, drizzle with olive oil and lemon juice.

Possibly serve with cumin chicken.

Roasted Cauliflower w/ Cheese Sauce

Preheat oven to 450.

Make a bachamel sauce, 2 cups (2 tbsp butter, 2 tbsp flour, 2c. milk).

Add 2 cups of gruyere or fontina, 1/2 tsp dijon mustard, 1/2 tsp worcestershire sauce, and a pinch of cayenne powder.

On a rimmed baking sheet, toss 1 head of cauliflower florets with 3 tbsp olive oil (season with salt/pepper). Roast until tender, stir after 10 minutes.

Top with cheese sauce.

Mixed Vegetable Curry

From Everyday Food, Sep ’09

  • 2 in piece of ginger thinly sliced
  • 5 cloves garlic
  • 2 tbsp vegetable oil
  • 1 tsp mustard seed
  • 1 tsp cumin seed
  • 2 large tomatoes, diced
  • 2 medium russet potatoes, peeled and cut into 1/2″ pieces.
  • salt and pepper
  • 1 head cauliflower in florets
  • 1/2 pd okra, stemmed and halved length-wise
  • 3 cups cooked white rice.

Puree giner and garlic with 1/4 c water until mostly smooth.

In a large sauce pace, heat oil over medium high.  Add mustard seed and cumin, cook till fragrant.  Add paste, reduce to medium low and cook, stirring, until most of liquid has evaporated, 5-7 min. Add tomatoes and cook until they begin to break down, about 3 min.

Add potatoes and 3 1/2 C water, 1tsp salt, 1/4 tsp pepper.  Increase heat to high and boil until potatoes are tender, about 12 minutes.  Fold in cauliflower and okra, cover and cook until tender, 9-10 min.

Roast Cauliflower with Cheese Sauce

Prepare a bachamel sauce.  Add 2 cups gruyere or fontina or goat cheese, 1/2 tsp dijon mustard, 1/2 tsp worcestershire sauce, and a pinch of cayenne powder.  Cover and keep warm.

Preheat oven to 450 deg.

Toss one head of cauliflower, in florest, with 3 tbsp olive oil, salt, and pepper.  Roast until tender.

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