PUFFED CAULIFLOWER CHEESE
This is a wonderful souffle-like dish that is so easy. It is one of the first dishes that I ever made that actually came out looking like the picture in the book.
Provided by Mysterygirl
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Wash cauliflower; remove stalk end.
- Cut into quarters; remove hard stalk.
- Divide into florets; cook in boiling salted water until tender; drain.
- Heat butter in pan.
- Add flour; stir over low heat 2 minutes.
- Remove from heat.
- Add milk gradually; stir until smooth.
- Return to heat; stir until boiling.
- Add salt, pepper and most of bread crumbs.
- Stir in egg yolks, cheese and cauliflower; adjust seasonings to taste.
- Beat egg whites until stiff; fold into mixture.
- Put into greased ovenproof dish; sprinkle with remaining crumbs.
- Bake in preheated 400 degree oven about 30 minutes, until well risen and brown.
CAULIFLOWER PUFF
Make and share this Cauliflower Puff recipe from Food.com.
Provided by internetnut
Categories < 60 Mins
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In an electric blender whirl until smooth the cauliflower, egg yolks, cream,.
- salt and pepper.
- In a medium bowl, beat the egg whites until stiff: gradually fold in the.
- cauliflower mixture, scallion and cheddar cheese.
- Spread over the bottom of a buttered 9 inch pie plate. Drizzle with butter;.
- sprinkle with the Parmesan cheese.
- Bake in a preheated 375 degree oven until golden brown and set 20 minutes.
- Cut into wedges and remove with wide spatula.
WHOLE CAULIFLOWER WELLINGTON
Herb-butter roasted cauliflower gets a golden puff pastry blanket-- the perfect main dish for vegetarians or cauliflower lovers.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a baking with parchment.
- Combine the parsley, thyme, 1/2 teaspoon salt and a few grinds of pepper in to a food processor and process until finely chopped. Add the butter and process until well combined and the butter is very green. Clean out the food processor.
- Carefully remove the leaves and any small inner leave from the bottom of the cauliflower and trim the stem so it is 1/2-inch-long. Brush the cauliflower with 2 tablespoons of the herb butter and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Transfer to the prepared baking sheet and bake until a paring knife can easily be inserted and removed from stalk and the cauliflower has turned a light golden brown, 25 to 30 minutes.
- Meanwhile, pulse the mushrooms in a food processor until a paste. Melt 2 tablespoons of the herb butter in a large nonstick skillet over medium-high heat. Add the mushroom paste, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until all the moisture has evaporated, about 10 minutes. Let cool slightly, about 10 minutes.
- Place 1 puff pastry sheet on top of the other. Roll out to a 14-by-14-inch square with a 3-inch-wide border all the way around that is considerably thinner than the middle. Round the corners so you have a 13-inch circle. Brush the puff pastry with the Dijon, then spread the mushroom mixture over top. Turn the cauliflower upside down on top of and in the middle of the puff pastry circle. Melt the remaining herb butter in the microwave in 30 second intervals. Pour the butter in between the stalks of the florets. Fold the puff pastry around the cauliflower so that the whole thing is enclosed. Turn the cauliflower right side up, place it back onto the prepared baking sheet and brush with the egg. Sprinkle with 1/2 teaspoon salt and bake until the puff pastry is a deep golden brown and a paring knife can be easily inserted, twisted and removed from the stem of the cauliflower, 55 to 60 minutes. Let cool for 10 minutes before serving. Slice through the middle then into wedges.
GIANT CAULIFLOWER CHEESE PUFF
Recipe comes from Molly Katzen's Sunlight Cafe. Keep this recipe in mind when you need a noteworthy brunch dish but you are not in the mood to fuss. All this requires is some cooked cauliflower and onions, and an egg mixture that gets whipped in the blender. Then put into the oven. Leftovers can be stored up to 5 days in a tightly covered container in the refrigerator and and reheated in a 350 degree oven or a microwave. The salt amount I am UNSURE of after the CHANGEOVER it said 3/4 t. salt but when I researched in online it said 1/4 t. so have changed it to 1/4 t. You can also SUBSTITUTE broccoli for the cauliflower and sharp cheddar for the goat cheese.
Provided by WiGal
Categories Cauliflower
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Lightly spray a 9 by 13 inch pan with nonstick spray, then add the butter.
- Place the pan in the preheated oven for a minute or so to melt the butter, then take it out and carefully tilt it in all directions to let the butter coat the bottom.
- Set aside.
- Place a 10 inch skillet over medium heat and wait a few minutes.
- Add the olive oil, wait about 10 seconds, then swirl to coat the pan.
- Add the onions, saute` for 5 minutes, then stir in the salt and the cauliflower.
- Saute` over medium heat for 8 to 10 minutes, or until the cauliflower is just tender.
- Transfer this mixture to the prepared pan.
- While the cauliflower is cooking, combine the eggs, milk, flour, and cheese in a blender.
- Whip into a smooth batter and pour it over the cauliflower mixture in the pan.
- Bake in the center of the oven for 35 to 40 minutes, or until puffed and golden.
- Serve hot or warm, cut into squares.
Nutrition Facts : Calories 434.1, Fat 22.2, SaturatedFat 9.8, Cholesterol 348.7, Sodium 382.2, Carbohydrate 42, Fiber 5.1, Sugar 7.1, Protein 18
CAULIFLOWER AND CHEESE PUFF
Make and share this Cauliflower and Cheese Puff recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Thoroughly wash the cauliflower and break it into florets.
- Place in a 2-quart pot with 1 inch of boiled water and cook until soft, about 10-15 minutes.
- Remove cauliflower with the slotted spoon to a large bowl and mash.
- Preheat oven to 325 F degrees.
- Combine 2 ounces of cheese, bread, mustard, mayonnaise, eggs, salt and pepper with the cauliflower.
- Pour into a greased 9 x 5 inch loaf pan.
- Bake for 40 minutes.
- Top with remaining 1 ounce of grated cheese and place under the broiler until browned.
Nutrition Facts : Calories 125.6, Fat 7, SaturatedFat 3.7, Cholesterol 80.3, Sodium 213.5, Carbohydrate 8.5, Fiber 2.2, Sugar 2.1, Protein 8.2
CAULIFLOWER PASTRIES
This recipe is so good! It's from wailana yoga, and this recipe will win the hearts of all! try it!
Provided by falling.star291
Categories Cauliflower
Time 50m
Yield 8 half moon pastries, 8 serving(s)
Number Of Ingredients 20
Steps:
- Prepare the cashew milk as directed below and set aside. Heat the oil in a nonstick skillet on medium heat and sauté the cauliflower until lightly browned. Add a little water and cook until tender.
- Stir in the cashew milk and the next 6 filling ingredients and gently simmer for a few minutes. Add the cornstarch mixture and stir until thickened. Cool before using.
- Preheat the oven to 350°F Combine the dry pastry ingredients in a medium bowl. Add the oil and eggless mayonnaise and rub in until evenly crumbly. Gradually add enough water to make a soft ball.
- Divide the dough into 8 pieces. On a floured work surface, roll the pieces out into thin circles about 1/16 inch thick. Spoon 1/8 of the filling onto one side of each pastry, leaving room to seal.
- Fold the other side over the filling. Seal by fork-pressing the edges evenly. Prick the tops and lay the pastries on an oiled cookie sheet. Bake for 30 minutes, or until light golden brown.
- Makes 8 half moon pastries.
- *Cashew milk: Blend 1/4 cup raw cashew pieces with 1 cup hot water until smooth. Strain through a fine strainer.
- **To make fresh ginger juice, simply grate some fresh ginger, then manually squeeze the pulp.
Nutrition Facts : Calories 114.3, Fat 5.8, SaturatedFat 0.8, Sodium 93.2, Carbohydrate 13.8, Fiber 1.3, Sugar 0.5, Protein 2.1
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