Cauliflower is THE veggie to use — you can buy it by the head or chopped like rice. Today I have three cauliflower recipes worth trying.

Cauliflower Salad

1 small head cauliflower, cut into flowerets

1 (16 oz.) bag frozen peas, thawed and drained

3 ribs celery, sliced thin

1/2 small red onion, chopped

Dressing:

1/3 c. sour cream

2/3 c. Ranch dressing

Combine salad ingredients into large bowl. Mix dressing; toss into salad. Refrigerate until serving.

Cauliflower and Broccoli Salad

1 head cauliflower, break up

1 bunch raw broccoli, cut up florets

1 bunch green onions, chopped

1 c. frozen peas, thawed

Dressing:

1/3 c. oil

1/2 c. mayonnaise

1/3 c. white vinegar

1/2 c. sugar

Blend, mix with vegetables and chill.

Cook half a pound bacon and crumble over salad.

Cheddar and Cauliflower Soup

2 Tbls. olive oil

2 large leeks, white and light green parts thinly sliced and rinsed

4 c. chopped cauliflower florets

2 1/2 c.milk, divided

2 cups water

1 bay leaf

1 teaspoon salt

1/2 teaspoon white or black pepper

3 tablespoons all-purpose flour

1 1/2 cups shredded extra-sharp cheddar cheese

1 Tbls. lemon juice

Heat the oil in a large saucepan over medium heat. Add the leeks and stir until very soft, about five minutes. Add cauliflower, two cups milk, water, bay leaf, and salt and pepper. Bring to a boil over medium-high heat, stirring often.

Reduce heat to a simmer, cover, and cook, stirring occasionally, until the cauliflower is soft, about eight minutes. Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl.

When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about two minutes more.

Remove from the heat. Stir in cheese and lemon juice.