Cauliflower And Egg Cheese Food

QUICK AND EASY, LIGHTLY CURRIED CAULIFLOWER AND EGG CHEESE

Steps:

• Boil cauliflower and onion in enough salted water to cover, until they are just tender. (10 - 15 minutes) Be careful not to overcook. Drain well.
• Arrange the cauliflower and onion in a shallow ovenproof dish, and scatter over the chopped egg.
• Put the flour, curry powder and butter/margarine in a saucepan, and cook gently, stirring constantly, to a smooth paste. Add the milk gradually, stirring all the time, gradually bring to the boil, stirring well, until thickened and smooth.
• Stir in the thyme and seasoning and allow the sauce to simmer for a minute or two.
• Remove from the heat, and stir in about 3/4 of the cheese.
• Pour the sauce over the cauliflower, scatter over the croutons, and sprinkle with the remaining cheese.
• Brown under a hot grill until golden and serve. Delicious with thick crusty bread.

CAULIFLOWER AND EGG CHEESE

Steps:

• Boil cauliflower in enough salted water to cover, until JUST tender- no more.
• Drain well.
• Arrange in a shallow ovenproof dish with the chopped egg.
• Put flour, margarine, curry powder and milk in a saucepan.
• Bring slowly to the boil, stirring well, until thickened and smooth.
• Stir in the thyme and seasoning and simmer for 1-2 minutes.
• Remove from heat, and stir in 3/4 of the cheese.
• Pour the sauce over the cauliflower and egg.
• Top with remaining cheese and the croutons.
• Brown under a hot grill so the cheese is bubbling.

CAULIFLOWER CHEESE PIE

Steps:

• Preheat the oven to 400 degrees F. Generously oil a 9-inch pie pan.
• Potato Crust: Place 2 firmly packed cups grated raw potatoes in a colander placed over a bowl; toss the potatoes with 1/2 teaspoon salt and set aside for 10 minutes. Squeeze out the excess water. Combine the drained potatoes, 1 large egg, beaten, and 1/4 cup grated onion in a medium bowl. Pat the potato mixture into the oiled pie pan, building up the sides of the crust with lightly floured fingers. Bake for 35 to 40 minutes, until golden brown, brushing the crust with oil after the first 20 minutes to crisp it.
• Remove crust from the oven and reduce the temperature to 350 degrees F.
• Meanwhile, beat together the eggs, milk, 1/2 teaspoon of the salt, and the pepper in a small bowl; set aside.
• Blanch cauliflower. Melt the butter in a large skillet over medium heat. Add the cauliflower, onions, garlic, and 1/4 to 1/2 teaspoon of the remaining salt; cook, stirring frequently, until lightly browned, about 5 minutes. Add the parsley, basil, and thyme; cook, covered, for 10 minutes, stirring occasionally. Remove from the heat.
• Layer the baked potato crust with 1/2 of the cheese, then the cauliflower mixture, then the remaining cheese. Pour the milk mixture over the top and lightly dust with paprika. Bake for 35 to 40 minutes, until set. Remove from the oven and serve.

CAULIFLOWER CHEESE & BACON QUICHE

Steps:

• To make the pastry, briefly whizz the flour with a pinch of salt in a food processor, then add the butter and whizz until the mixture looks like breadcrumbs. Whisk the egg yolk with 2 tbsp water and pour in. Process until the pastry forms a ball round the spindle, add a 1⁄2-1 tbsp water if necessary. Pat into a thick disc, wrap in cling film and chill for 30 minutes or up to 48 hours.
• Return the pastry to a cool room temperature. Roll out as thinly as you can and line a 4cm deep, 23cm round tart tin with a removable base. Tuck pastry into the corners, without stretching it, and trim off the overhang (watch our video which shows how to do this neatly). Chill for 30 minutes.
• Meanwhile, preheat the oven to fan 170C/conventional 190C/gas 5. Line the pastry with foil (no need to prick pastry), weigh it down with ceramic or dried beans, then bake for 12-15 minutes. Remove foil and beans, and cook for another 5-7 minutes until the pastry has lost all rawness but is still pale golden.
• Meanwhile, bring a saucepan of salted water to boil, add the cauliflower and cook for 5 minutes, timed from when the water's back to the boil. Drain well and leave to cool.
• Spread out the bacon in a cold non-stick frying pan and cook over a low-medium heat for 7-8 minutes, stirring occasionally, until the fat runs and the bacon's coloured but not crisp. Leave to cool.
• Combine eggs, cream, all the cheese, chives and nutmeg with black pepper and a little salt. Stir in the cauliflower and bacon, then pour the mixture into the case. Bake for 30 minutes or until the pastry is golden and the filling is set but just trembles. Leave for 30 minutes, as quiche is at its best served warm.

BAKED CHEESY CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
• Place cauliflower in a microwave-safe bowl with 1/2 cup water. Microwave until tender-crisp, about 5 minutes. Drain and transfer to the prepared baking dish.
• Whisk egg and flour together in a bowl. Add milk, salt, and pepper. Pour over cauliflower florets. Sprinkle Cheddar cheese and paprika on top.
• Bake in the preheated oven until cheese is melted and cauliflower is soft, 30 to 40 minutes.

EGG AND CAULIFLOWER RICE CASSEROLE

Steps:

• Heat oven to 350°F.
• Whisk first 5 ingredients in large bowl until blended. Add remaining ingredients; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Bake 40 to 45 min. or until golden brown.

CAULIFLOWER CRUST EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (200°C).
• Using a food processor or a cheese grater, grate the cauliflower until fine or "riced."
• Transfer the riced cauliflower to a large microwave-safe bowl, sprinkle with salt and microwave for 5 minutes. This will steam the cauliflower to help you remove the moisture.
• Allow cauliflower to cool and transfer into a second bowl lined with a thin towel (cheesecloth and paper towels will also work). Wrap the cauliflower tightly and squeeze out the liquid. You may need to switch towels to ensure as much liquid has been removed as possible.
• Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, parmesan, salt, pepper, and 2 of the eggs. Combine well.
• Line a lightly greased muffin tin with the cauliflower mixture, using your fingers to press it firmly into the bottom and sides, creating a crust.
• Bake for 20-30 minutes, or until the crust turns golden brown.
• Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice. We used tomatoes and basil, spinach and mushrooms, and broccoli and cheddar cheese.
• Bake an additional 15-20 minutes or until eggs are cooked through.
• Allow to cool slightly before serving.
• Enjoy!

SCRAMBLED CAULIFLOWER - LOW CARB

Steps:

• Place cauliflower into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain.
• Mash cauliflower in a bowl until smooth. Beat Cheddar cheese, Parmesan cheese, eggs, cayenne pepper, and salt into cauliflower.
• Melt butter in a skillet over medium-high heat. Pour cauliflower mixture into hot butter and cook until golden, about 5 minutes. Flip cauliflower mixture; cook and stir until mixture is more crumbly than creamy, about 10 minutes more.

CHEESY CAULIFLOWER BITES

Steps:

• Heat oven to 400°F
• Combine cauliflower, cheese, bacon and chives in large bowl.
• Whisk eggs and pepper until blended. Add to cauliflower mixture; mix lightly.
• Spoon into 24 mini muffin pan cups sprayed with cooking spray; gently press down tops with back of spoon.
• Bake 20 to 25 min. or until golden brown. Cool 5 min. before removing from pan.
• Serve with dressing.

CAULIFLOWER, EGG & POTATO CURRY

Steps:

• Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
• Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
• Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
• Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.