Makes 24-36, depending on size
Ingredients:
2 cups shredded zucchini
1 stick butter, melted
1 cup sugar
1 teaspoon vanilla
1 egg
1 cup flour
1 teaspoon baking powder
1/2 cup cocoa powder
1/2 cup miniature chocolate morsels (optional)
1/2 cup coarsely chopped walnuts (optional)
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Instructions:
Preheat the oven to 350 degrees. Grease and flour a 9-by-13-inch pan or spray with nonstick cooking spray.
Shred the zucchini into a large bowl of salted ice water. Let sit for 30 minutes. Drain well.
Mix butter and sugar. Add vanilla and egg and beat until smooth. Add drained zucchini. In another bowl combine the flour, baking powder and cocoa powder. Add the chocolate morsels and nuts if desired. Fold wet and dry ingredients together until just blended. Pour into the prepared pan and even out with a spatula. Bake for 30 to 35 minutes. Cool completely before cutting into squares.
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Ingredients:
1 medium head of cauliflower
4 tablespoons butter
Salt and pepper to taste
Milk or cream
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Instructions:
Trim the cauliflower and steam in salted water for 10 minutes or until extremely tender. Remove and drain thoroughly. Break into florets and add to the bowl of a food processor along with the butter, salt and pepper. Process until smooth. Add just enough milk or cream to achieve the consistency of whipped potatoes. Return to a saucepan and heat slowly before serving.
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