1 cup leftover cooked cauliflower (or other vegetable)

1 cup warm water

2 cups All-Purpose Flour

1 Tbsp. Active Dry Yeast

1 ½ Tbsps. Sugar

1 ½ tsps. Salt

1 Egg

Additional Flour as needed




  1. Chop the leftover cauliflower or vegetable in a food processor or on your cutting board using a chef’s knife.
  2. Add 1 cup warm water to the chopped Vegetable and mix well.
  3. If using a food processor, switch the chopping blade with the dough blade.
  4. Add 2 cups All-Purpose Flour and 1 Tbsp. Active Dry Yeast along with the 1 ½ Tbsps. Sugar to the Vegetable Mixture and pulse to combine all the ingredients.
  5. Add the Salt and Egg (if mixing by hand, beat the egg first)
  6. If using a food processor, use the pulse button to thoroughly combine the ingredients.
  7. If mixing by hand, use a wooden spoon until it gets to hard to mix. Then finish by hand.
  8. Add additional flour as needed to make a soft dough.
  9. Place in a medium-sized bowl that has been greased and floured. Cover with plastic wrap or a clean dish towel and allow to rise until doubled in bulk.
  10. Once the Dough had doubled in size (approximately 1 hour depending on the warmth of the room)  the buns can be shaped in the following way:


a.  Roll out the Dough and cut circles with a large round cutter.

b.  Knead the scraps together and divide them into segments which can be rolled into balls and                     then flattened.


  1. Place the shaped buns on greased baking sheets which have been sprinkled with cornmeal  and cover with waxed paper or a clean dish towel. Once the buns rise to double their size, place them in a cold oven and turn the heat on to 375 degrees.  Placing the buns in a cold oven gives them a little more raising   time and gives a lighter product.
  2. Bake for approximately 20 minutes or until the buns are a medium-brown color and browned on the bottom.
  3. Cool on a wire rack before serving.


Note:  The smaller buns would be ideal for children or for those with small appetites.  The larger ones for those with more robust appetites.



  •   Photos along with directions can be found in the following post.    (Culinary Makeover #21)