Cauliflower With Mushroom Sauce Food

ROASTED CAULIFLOWER AND MUSHROOMS

Steps:

• Preeat oven to 350.
• Spray a casserole dish with cooking spray.
• Place cauliflower and mushrooms in a large bowl; add all remaining ingredients and toss together well.
• Pour into prepared casserole dish.
• Bake, uncovered, 40-45 minutes (stir occasionally) or until vegetables are tender and golden.

MUSHROOM & CAULIFLOWER PENNE

Steps:

• Fill a large pan with salted water, place on a high heat and bring to the boil.
• Meanwhile, peel and finely slice the garlic and onion, then halve, deseed and finely slice the chilli. Pick the thyme leaves.
• Trim and slice three-quarters of the mushrooms. Trim the cauliflower, remove and discard the leaves, then chop the cauliflower florets and stalk into small chunks.
• Heat 1 tablespoon of oil in a wide saucepan on a medium heat, add the garlic, onion, chilli and thyme, then cook gently for 10 minutes, or until golden.
• Add the sliced mushrooms and cauliflower, cover with a lid and cook gently for about 10 minutes, or until softened.
• Meanwhile, add the pasta to the boiling water and cook for 10 to 12 minutes, or until al dente - this means it's cooked, but still has a bit of bite.
• Meanwhile, pick and finely chop the parsley leaves. Trim and very finely slice the remaining mushrooms.
• Once softened, mash the cauliflower mixture with a fork until broken down, but still with a bit of texture. Stir in the ricotta, then season to taste with sea salt, black pepper and the juice from half the lemon.
• Reserving a cupful of the cooking water, drain the pasta and return it to the pan, off the heat. Tip in the sauce and stir well, adding splashes of the cooking water to loosen, if needed. Taste and season with salt, pepper and the remaining lemon juice.
• Stir in the sliced raw mushrooms, most of the Parmesan cheese and half of the parsley leaves. Serve with the remaining chopped parsley and cheese sprinkled on top.

CAULIFLOWER IN CURRY CREAM SAUCE

Steps:

• For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt. Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes. Give a good toss and let cook for 3 more minutes. Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Go ahead, take a bite! Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap. Cook in batches if the florets won't fit into one pan.
• While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the butter. Once the butter is melted, add the onions, curry powder, turmeric and season with salt. Cook until tender, about 5 minutes, and then add the garlic and cook a bit more. Once the garlic is fragrant, add the chicken stock and bring to a simmer. Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer. Cook until the sauce is reduced and thickened. With a slotted spoon, remove the cauliflower from the bowl and add to the pot. Raise the heat and simmer 5 minutes more. Serve warm.

SAUTEED BROCCOLI, CAULIFLOWER AND MUSHROOMS

Steps:

• Mix cut-up broccoli and cauliflower, sliced mushrooms and minced garlic. Season with salt and pepper to taste. Cover and let stand an hour, if possible.
• Heat oil in a large saute or fry pan until very hot.
• Add vegetables all at once, spreading in an even layer. Do not stir until bottom of layer begins to brown.
• Flip and stir to get unbrowned pieces to bottom. Let cook until beginning to brown.
• The trick here is to keep heat high and brown pieces without overcooking or burning them. If pieces are browned, but not soft enough for your taste, turn off heat and cover pan for a few minutes.

CAULIFLOWER WITH MUSHROOM CHEESE SAUCE

Steps:

• Rinse and remove leaves from cauliflower. Place whole head in a small amount of boiling salted water. Cover and cook for 20 minutes or until just tender. Drain thoroughly. Keep warm.
• Meanwhile, cook fresh mushrooms in butter until tender. Blend in flower, salt and pepper. Add evaporated milk all at once. Cook, stirring constantly until thickened and bubble. Stir in cheese and mustard. Heat until cheese melts. Place warm cauliflower on platter. Spoon some of sauce over it. Sprinkle with parsley. Pass remaining sauce.

LITE CAULIFLOWER WITH MUSHROOM SAUCE

Steps:

• Put steamed cauliflower florets in a baking dish, single layer.
• Melt marg in a skillet, add mushrooms, green onion and saute for 1 minute.
• Stir in flour,salt& pepper, cook stirring constantly until the flour is incorpoarated with the mushrooms& onion.
• Slowly add milk and cook until slightly thickened.
• Pour sauce over cauliflower and sprinkle with parmesan.
• Bake 450f for about 15minutes or until the top is nicely browned.

CAULIFLOWER WITH MUSHROOM SAUCE

Steps:

• Arrange Cauliflower in a non-stick baking pan; set aside.
• Melt butter in small sauce pan; add mushrooms and scallion and saute for 1 minute. Stir in flour, salt & pepper; cook, stirring continuously,pour in milk and cook until slightly thickened.
• Pour sauce over cauliflower and sprinkle evenly with cheese.
• Bake at 450° approximately 10 to 15 minutes on until top is slightly
• browned.