Have you ever considered cooking a cauliflower whole? David Davenport’s cauliflower recipe will bring a new look to your table spread. Steamed Cauliflower David Davenport Bloomington Cooking School Cooking pot with lid (large enough to hold a vegetable steamer and whole cauliflower) Vegetable steamer rack Small saucepan 1 large head of white cauliflower 1 1/2 sticks of butter 1 tablespoon Progresso Italian Style Bread Crumbs 1) Trim remaining stem and leaves from the bottom of the cauliflower. 2) Put one inch of water into the pot and add the steamer rack. 3) Set cauliflower, base down, in steamer and cover. Set stove to high and bring to a boil. Turn down to medium heat. Let steam for about 15 minutes. 4) [...]

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Two weeks ago, we shared David Davenport’s one-of-a-kind meatloaf. What goes better with meatloaf than some homemade mashed potatoes? Horseradish Mashed Potatoes David Davenport Bloomington Cooking School 4 large Idaho potatoes 8 ounces cream cheese 1 stick butter, salted 2 tablespoons prepared horseradish (or to taste) 1) Peel and dice potatoes. Cook until tender. Drain and put back in hot pan. 2) Let them steam in the hot pan to dry. 3) Add cream cheese, butter, and horseradish. 4) Whip with electric mixer until smooth.

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