Baked Cauliflower In Cheese Sauce Food

ROASTED CAULIFLOWER WITH CHEESE SAUCE

Steps:

• Preheat oven to 400°.
• In a large bowl, toss together cauliflower florets, olive oil and salt and pepper.
• Transfer to large rimmed baking sheet.
• Roast, stirring occasionally for 30 minutes or until tender.
• Near the end of roasting time, in medium saucepan, melt butter over medium heat, whisk in flour until blended and slightly browned.
• Gradually whisk in the milk until smooth.
• Add salt and pepper and simmer for 3 minutes, whisking occasionally.
• Remove pan from heat and whisk in cheese until melted and well blended.
• Place cauliflower on serving platter and spoon sauce on top.
• Sprinkle with parsley for garnish.

CAULIFLOWER IN CHEESE SAUCE

Steps:

• Remove the leaves from the cauliflower, rinse it well and then cut out the core. Cut the rest into four pieces.
• Bring a large pot of salted water to a boil and then add the cauliflower. Cook for 5-6 minutes, or until tender. Drain and put it into an ovenproof casserole dish.
• Meanwhile, melt the butter in a saucepan, over low heat.
• Add the flour and stir with a wooden spoon to make a smooth paste.
• Cook the mixture gently for a minute, then take the pan off the heat.
• Stir in the milk, a little at a time.
• Return the pan to the heat and let it cook on low for 5-10 minutes, stirring occasionally.
• Stir most of the grated cheese into the saucepan to melt. Season it with pinches of the salt, pepper and nutmeg.
• When the sauce has melted, pour over the cauliflower and sprinkle the reserved cheese on top.
• Place under the broiler for a few minutes and until the top starts to bubble and brown.

CAULIFLOWER WITH CHEESE SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place cauliflower in a large pot and pour in enough water to cover; bring to a boil and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a baking dish.
• Melt butter in a small saucepan over low heat. Add flour and mix using a whisk or wooden spoon until smooth and mixture pulls away from the side of the saucepan, 2 to 3 minutes. Pour in milk, a little at a time, and whisk continuously until sauce is thickened but still pourable, 3 to 4 minutes.
• Stir Parmesan cheese into sauce until melted; season with salt and pepper. Pour sauce over all of the cauliflower. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until cheese is golden brown, 20 to 25 minutes.

BAKED PASTA WITH CAULIFLOWER AND CHEESE

Steps:

• To prepare the Bechamel sauce, melt the butter in a heavy saucepan on medium heat. Sprinkle in the flour, whisking or stirring constantly, until a smooth pasteis formed. Add the heated milk slowly, a cup at a time, continuing to whisk until the sauce begins to thicken. Add the mustard, nutmeg, salt, and pepper and let the sauce thicken further on low heat. Remove from heat and cover.
• Saute the onions, garlic, and basil in oil. When the onions are translucent, add the cauliflower and saute for 5 minutes or more. Add the tomatoes and simmer until the cauliflower is tender.
• Cook the pasta al dente and then drain.
• In a large bowl, combine the cooked pasta, the Sauteed vegetables, and the lemon juice. Mix in the Bechamel sauce. Put half of the pasta mixture in an oiled baking dish. Sprinkle on half of each of the cheeses. Add the rest of the pasta mixture and then the rest of the cheese. Top with seasoned bread crumbs and bake covered at 375 degrees for about 30 minutes and then uncovered for about 15 minutes or until bubbling and golden on top

BAKED CAULIFLOWER IN CHEESE SAUCE

Steps:

• Cut cauliflower into bite size pieces and steam until just tender.
• While it is steaming, melt the butter and add the red pepper flakes and garlic powder (if using).
• Add the flour and mix until smooth and thickened.
• Mix in the milk a bit at a time stirring each time until smooth.
• Cook, stirring constantly, over a medium heat until thick and creamy (this takes awhile).
• Add 1 cup cheese cheese and stir until melted.
• Remove sauce from heat and salt and pepper the sauce to taste.
• Spread the cauliflower in a 9 x 13 pan (or casserole dish).
• Pour the cheese sauce evenly over the cauliflower and then sprinkle with 1 cup cheese (if desired).
• Bake at 350 F until cheese is melted.

ROASTED CAULIFLOWER WITH CHEDDAR CHEESE SAUCE

Steps:

• Position a rack in the middle of the oven and preheat to 375°F. Arrange a steamer rack over a large pot of boiling water.
• Remove the green outer leaves from the cauliflower, place it on the steamer rack, and steam until tender, about 10 minutes. Transfer to a large bowl to cool. Once the cauliflower is cool enough to handle, use your hands to gently break the florets from the thick central stalk-try to break the cauliflower into large florets rather than small pieces. Arrange the florets, in one layer, in a 12- by 8-inch baking dish and set aside.
• In a large heavy saucepan over moderate heat, melt the butter. Reduce the heat to low, add the flour and salt, and whisk until both are incorporated and the mixture turns golden brown, about 2 minutes. Raise the heat to moderate and add the milk, whisking constantly, until a smooth sauce forms (the sauce should be thick and glossy, but still runny), about 5 minutes. (If the sauce is too thick, gradually whisk in additional milk until the desired consistency is achieved.) Add 1 cup of the grated cheese and whisk until melted, about 1 minute. Pour the cheese sauce over the cauliflower, making sure to cover all the florets. Sprinkle with the remaining 1/4 cup cheese and season with pepper, then bake until the cauliflower is golden brown and the cheese sauce is bubbling, about 30 minutes.

OVEN ROASTED CAULIFLOWER IN GRUYERE CHEESE SAUCE-WEIGHT WATCHERS

Steps:

• Preheat the oven to 450°.
• Spray a large casserole dish with non-fat cooking spray. Add cauliflower florets to dish and lightly coat them with non-fat cooking spray. Then season with half the salt and pepper. Put into oven and roast for 25 minutes or until cauliflower is golden brown.
• Meanwhile, whisk flour with 2 tablespoons buttermilk until smooth.
• Heat the wine and remaining buttermilk in a saucepan over medium heat until steaming. Add the flour mixture; cook, whisking, until the sauce bubbles and thickens, 2 to 3 minutes.
• Remove from heat; stir in Gruyere, chives, shallots, garlic, salt and pepper. Spoon over the cauliflower and serve.

CAULIFLOWER WITH QUICK CHEESE SAUCE

Steps:

• Cook cauliflower whole in salted water until tender.
• Drain and place in serving dish.
• Melt butter in top of double boiler.
• Add flour and mix well.
• Add remaining ingredients, except paprika.
• Cook and stir until thick.
• Pour sauce over cauliflower.
• Sprinkle with paprika.

CAULIFLOWER CHEESE

Steps:

• preheat oven to 180*c/375*F.
• break cauliflower into florets and soak in warm salted water for 3-4 minutes.
• Drain, place in pan with hot water, cover and bring to boil. Reduce heat to simmer until florets are tender.
• While cauliflower is cooking, melt butter in a pan, add flour, stir over heat heat until flour starts to bubble, remove from heat. Stir in milk, return to heat and stir until mixture boils and thickens.
• Remove from heat and add cheese - let it melt into sauce.
• Drain cooked cauliflower, place on serving plate and spoon cheese sauce over it. Sprinkle with Parsley. If you want you can place cauliflower in dish, top with cheese sauce and broil for a minute until sauce browns.

WHOLE BAKED CAULIFLOWER CHEESE

Steps:

• Bring a large pan of salted water to the boil. Pull any large leaves off the cauliflower, but leave any smaller ones attached. Carefully lower the cauliflower into the water and boil for 15 mins, then drain and set aside.
• Heat the oven to 180C/160C fan/gas 4. Melt the butter in a medium pan over a medium heat, then stir in the flour and paprika, and cook for 1-2 mins. Remove from the heat and slowly whisk in the milk until smooth, then mix in the mustard. Return the pan to the heat and bring the mixture to the boil, whisking continuously. Add two-thirds of the cheese and whisk until the cheese has melted. Season to taste.
• Put the cauliflower in the middle of a deep baking dish and pour over the cheese sauce. Sprinkle with the remaining cheese. Bake uncovered for 30-35 mins until golden brown and bubbling. Scatter with the chives before serving.