LIGHTER CAULIFLOWER CHEESE
Makeover this classic side dish with some clever swaps to reduce the fat and calories, while keeping the flavour rich and creamy
Provided by Angela Nilsen
Categories Side dish
Time 50m
Number Of Ingredients 9
Steps:
- Mix 2 tbsp of the milk with the cornflour and set aside. Press the garlic cloves in a garlic crusher to smash - but not crush - them. Put them in a pan with the rest of the milk and heat until just coming to the boil. Immediately remove from the heat and leave to infuse.
- Trim any leaves from the cauliflower and cut out the thick main stalk, then cut the cauliflower into florets. Bring a large pan of water to the boil. Add the cauliflower, return to the boil, then simmer for about 5 mins until just cooked but still with a bit of bite.
- Heat oven to 200C/180C fan/gas 6. Tip the cauliflower into a large colander, drain well, then transfer to a shallow ovenproof dish, about 1.5 litres (see tip, left). Mix both cheeses together. Stir 2 heaped tbsp with the chives and a grinding of pepper, and reserve for sprinkling over.
- Stir the cornflour mix into the warm milk. Return the pan to the heat and bring to the boil, stirring, until thickened and smooth. Remove from the heat, discard the garlic, then stir in the cheese until it has melted. Stir in the mustard and buttermilk, and season with pepper. Pour the sauce over the cauliflower to evenly coat, then sprinkle over the reserved cheese mix. Bake for about 25 mins or until bubbling round the sides and golden on top.
Nutrition Facts : Calories 251 calories, Fat 12.4 grams fat, SaturatedFat 6.9 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 4.3 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
CAULIFLOWER MAC 'N' CHEESE
I've written this recipe to serve 6, but it's easy to double up if you want to get into the batch-cooking vibe and get an extra meal or two in the freezer, or if you want to safely drop a dish on a neighbour's doorstep (just don't forget to back away once you've rung the bell. Social distancing, people!). You can get this prepped in the morning, ready to bake up for lunch or dinner. Happy days.
Provided by Jamie Oliver
Categories Keep cooking and carry on Cauliflower
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Put a large shallow ovenproof casserole pan on a medium heat with the butter.
- Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
- Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves. Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly.
- Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
- Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water. Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper.
- Let the sauce blip away until thickened while you coarsely grate the cheese.
- Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
- Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water - the sauce will thicken up as it bakes.
- Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
- Scatter the crumbs over the pasta, grating over more cheese, if you've got it, then bake for 30 minutes, or until golden and bubbling.
Nutrition Facts : Calories 477 calories, Fat 11.6 g fat, SaturatedFat 6 g saturated fat, Protein 21.8 g protein, Carbohydrate 75.6 g carbohydrate, Sugar 9.8 g sugar, Sodium 1.1 g salt, Fiber 5.8 g fibre
CAULIFLOWER WITH TWO CHEESES AND CREME FRAICHE
No need to make a white sauce for this one - the beauty of half-fat crème fraîche is that you can simmer it into a creamy sauce in moments. This could be an accompanying vegetable for four, it could make a main course for two served with rice, or I like it with penne pasta - England meets Italy, sort of thing! Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookham and Harrison Farms Ltd
Categories Easy meat-free recipes Cheese recipes Recipes for 2 Vegetarian recipes
Yield Serves 4 as a vegetable or 2 for supper
Number Of Ingredients 9
Steps:
- First of all place the cauliflower florets and a few of the inner leaves in a steamer with the pieces of bay leaf tucked amongst it. Pour in some boiling water from the kettle, add some freshly grated nutmeg and salt, then cover and steam the cauliflower till tender - about 12 minutes. You can also watch how to do this in our Cookery School Video. After this time, test the thickest parts with a skewer to see if they are tender, then remove it to the baking dish and cover with a cloth to keep warm. Now pour 3 fl oz (75 ml) of the steaming water into a saucepan, add the crème fraîche and simmer, whisking well, until it has thickened very slightly, then add the cheeses. Heat this gently for about 1 minute, whisking, until the cheeses have melted, then season the sauce to taste. Now pour the sauce over the cauliflower and scatter the spring onions and remaining Parmesan over, then sprinkle with the cayenne. Finally, place the dish under the hot grill until the cauliflower has browned and the sauce is bubbling.
CAULIFLOWER CHEESE PASTA BAKE
Cross cauliflower cheese with a pasta bake for a hearty vegetarian dinner that kids and grown-ups will love. It also delivers two of your 5-a-day
Provided by Rosie Birkett
Categories Dinner, Main course, Pasta, Supper
Time 1h20m
Number Of Ingredients 16
Steps:
- Heat oven to 220C/200 fan/gas 9. Toss the cauliflower florets, leaves and sliced core with 1 tbsp olive oil in a roasting tin and season. Roast in the oven for 30-40 mins, or until the cauliflower is turning golden and smelling nutty. While it's roasting, heat 1 tbsp of olive oil in a non-stick frying pan and add the shallots, sugar and thyme. Cook for 10-15 mins until soft, sweet and caramelised. Add the wine and cook for a few more mins until evaporated. Meanwhile, cook the pasta in salty boiling water until just cooked. Drain and set aside.
- For the cheese sauce, melt the butter in a non-stick saucepan over a medium heat with the bay leaf. Add the flour and cook, stirring, for 2 mins or so, until the roux is starting to bubble. Pour in the milk, little by little, stirring with a whisk, until fully incorporated and you have a smooth, lump-free sauce. Cook for about 10 mins until thickened, and then season with nutmeg and black pepper. Next, add the cheese and stir over the heat until it's melted and smooth. Taste the sauce and adjust the seasoning, adding the vinegar or lemon juice to taste.
- Tip the pasta and shallots into the cauliflower roasting dish, then pour over the cheese sauce and stir so everything is well coated. Sprinkle over the remaining parmesan, reduce the oven to 180C/160C fan/gas 4 and bake for 20 mins, or until golden. Remove from the oven and allow to settle for about 10 mins, then serve with a crisp chicory salad.
Nutrition Facts : Calories 587 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1.2 milligram of sodium
CAULIFLOWER FROMAGE
My father-in-law's all time favourite vegetable. I have to make it just about every time they come for dinner. You can make this ahead of time and pop it in the oven just before you need it.
Provided by bert2421
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Butter a shallow baking dish (8" dish will do).
- Break cauliflower into bite size pieces and cook for about 10 minutes or til still slightly firm.
- Drain and rinse under cold water.
- Prepare the sauce by melting butter in a small saucepan.
- Add garlic& cook over med-low heat, stirring often, for 2 minutes.
- Stir in breadcrumbs, pepper and nutmeg.
- Stir constantly until mixture thickens, about 3 minutes.
- Spoon over cauliflower.
- Sprinkle with cheese.
- Bake in preheated oven for 15 minutes or til cheese is melted and bubbly.
CAULIFLOWER, LEEK AND BLUE CHEESE BAKE
Make and share this Cauliflower, Leek and Blue Cheese Bake recipe from Food.com.
Provided by PinkCherryBlossom
Categories Cauliflower
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 190°C.
- Grease a large casserole dish.
- Cook the cauliflower florets in boiling water for 10 minutes until tender. Drain and set aside.
- Heat oil and cook the leeks for 5 minutes Add garlic, wine and chives and simmer gently until the wine evaporates.
- In a fresh pan melt the butter and and whisk in the flour. Cook for 1 minute to form a smooth paste.
- Remove from heat and gradually stir in the milk while whisking.
- Return to heat and bring to the boil. Simmer for 5 minutes.
- Add fromage frais to the sauce.
- Arrange the leeks and cauliflower in the dish and cover with the sauce. Dot the surface with dolcelatte.
- Combine the breadcrumbs, hazelnuts, paprika and sprinkle over the top.
- Bake for 20 minutes until golden brown.
Nutrition Facts : Calories 242.7, Fat 11.5, SaturatedFat 2.9, Cholesterol 8.8, Sodium 138, Carbohydrate 29.1, Fiber 5.5, Sugar 6.9, Protein 7.2
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