CAULIFLOWER ZUCCHINI SCALLOPED POTATOES
Make and share this Cauliflower Zucchini Scalloped Potatoes recipe from Food.com.
Provided by NELady
Categories Potato
Time 1h40m
Yield 1 dish, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F.
- Using a blender, puree the cauliflower, chopped onion, milk, 1/2 c parmesan and the flour; season with salt and pepper. In a small bowl, combine 2 tablespoons parmesan with the breadcrumbs.
- Spread 1/2 c cauliflower puree in the prepared baking dish. Top with half of the potatoes, then with half of the zucchini. Sprinkle with the half each of the sliced onions and remaning parmesan. Spread half of the remaining cauliflower puree on top. Layer the remaining potatoes, zucchini, sliced onions, parmesan and cauliflower puree. Cover with foil and bake for 45 minutes, then discard the foil. Sprinkle with the breadcrumb mixture on top and bake until golden-brown, about 30 minutes.
- Let cool for 10 minutes before serving.
AIDA'S SCALLOPED ZUCCHINI
Provided by Aida Mollenkamp
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat grill to 350 degrees F (medium heat) and oil well.
- Place zucchini in a sieve set over a bowl, salt well, toss to coat, and set aside to let drain, at least 5 minutes.
- When ready to cook, oil 1 piece of aluminum foil on 1 side. Sprinkle 1/4 cup cheese in the middle of the foil to form a rectangle, shingle 1/4 of the zucchini over cheese (about 3 rows of 8 zucchini coins). Sprinkle 1/4 cup of the shallots and 1 teaspoon of garlic evenly over top, and season with salt and freshly ground black pepper. Top with another 1/4 cup cheese, sprinkle with 1 teaspoon all-purpose flour, and top with 4 sprigs of thyme. Enclose foil tightly to form a packet and repeat to make 4 packets.
- Place the packets on the grill and cook until zucchini is soft and cooked through, turning once, about 10 minutes total.
POTATO AND CAULIFLOWER CASSEROLE
Great potato and cauliflower side dish. Goes especially well with a pork meal.
Provided by PRIMARYGR
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- In a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm. Drain, and set aside.
- In a pot, place the cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.
- Melt the butter in a saucepan over medium heat, and whisk in the flour. Gradually stir in the heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper.
- Arrange the potatoes and cauliflower in the prepared casserole dish. Pour the cream sauce over the potatoes and cauliflower, and sprinkle with the remaining Swiss cheese.
- Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 33.5 g, Cholesterol 107 mg, Fat 32 g, Fiber 4.5 g, Protein 16 g, SaturatedFat 20.1 g, Sodium 168.4 mg, Sugar 3.8 g
POTATO, CAULIFLOWER, AND CHEDDAR BAKE
Adding cauliflower to a potato bake may seem radical, but it adds great texture. A cheesy topping is a nice change of pace from the usual creamy casserole.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil, then add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is crisp-tender, about 10 minutes. Drain in a colander and let sit 5 minutes.
- Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper. Repeat to make a second layer. Add broth and dot top with butter. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.
Nutrition Facts : Calories 166 g, Fat 8 g, Fiber 3 g, Protein 9 g, SaturatedFat 5 g
SCALLOPED PORTOBELLO & CAULIFLOWER
When scalloped potatoes feel ho-hum, jazz things up with cauliflower and portobello mushrooms. We serve it with rolls and a light salad. -Donna Noel, Gray, Maine
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place 1 in. of water and cauliflower in a 6-qt. stockpot; bring to a boil over high heat. Cook, covered, until tender, 7-10 minutes. Drain., In a large saucepan, combine mushrooms and water; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 10 minutes. Drain mushrooms, reserving 1/3 cup cooking liquid., In same saucepan, heat 3 tablespoons butter over medium heat until hot. Add shallots and drained mushrooms; cook and stir until shallots are tender and lightly browned. Stir in flour, salt and paprika until blended; gradually stir in cream and reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. , Place cauliflower in a greased 1-1/2-qt. or 11x7-in. baking dish; cover with mushroom sauce. Sprinkle with cheese, then bread crumbs. Dot with remaining butter. Bake, uncovered, until bubbly and golden brown, 35-40 minutes.
Nutrition Facts : Calories 169 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 275mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.
INDIAN CAULIFLOWER & POTATOES
Make and share this Indian Cauliflower & Potatoes recipe from Food.com.
Provided by VeggieCook98
Categories Curries
Time 35m
Yield 5-7 serving(s)
Number Of Ingredients 15
Steps:
- Combine garam masala, Ground coriander, chili powder, ground turmeric, ground cumin, and salt together in a small bowl. Set aside.
- Cut cauliflower and potato into medium sized cubes and thoroughly wash it. Put in bowl. Set aside.
- Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
- Add chopped onions and fry over medium heat until light golden brown.
- Add coconut milk, spice mixture, and the cauliflower and potato. Stir well. Cook uncovered for five minutes Cover the pan / kadhai and cook over medium heat until tender. Occasionally stir it to prevent sticking to the bottom.
- ENjoY.
ROASTED CAULIFLOWER & ZUCCHINI RECIPE - (4.3/5)
Provided by á-24918
Number Of Ingredients 9
Steps:
- In a large saute pan or skillet, melt the coconut oil at medium-high heat. Add the cauliflower in first, moving often, and sauté for a few minutes or until the cauliflower has a little color to it. Cauliflower takes longer than zucchini, so we need to give it a head start. Next add the zucchini, garlic and spices. Toss to bring everything together and continue to sauté for another 7 minutes or so. Really just until the zucchini has softened and taken on some color too. If you're not a seasoned cook, you'll learn to cook with your nose, not just your eyes. You can smell when garlic is still raw, when it is at its sweet spot and when it has crossed over into burnt and bitter. Obviously we're aiming for the sweet spot! When your veggies look like this, you're done! Transfer to a serving dish and top with some fresh chopped Italian flat-leaf parsley, if you feel like it.
CAULIFLOWER AU GRATIN
Cheesy cauliflower.
Provided by Amy Woessner
Categories Side Dish Vegetables Cauliflower
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
- Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
- Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
- Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cheese is melted and browned, about 25 minutes.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 10.6 g, Cholesterol 43.2 mg, Fat 14.2 g, Fiber 2.7 g, Protein 10.8 g, SaturatedFat 9 g, Sodium 249.4 mg, Sugar 4.9 g
CAULIFLOWER HAM CASSEROLE
Cauliflower replaces the potatoes in this comforting casserole, which I've been making for 30 years. Whenever we have leftover ham, my husband asks me to make this dish. -Sue Herlund, White Bear Lake, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place cauliflower in a large saucepan; cover with 1 in. water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until tender. , Meanwhile, in another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cheese and sour cream until melted. , Drain cauliflower. In a large bowl, combine the cauliflower, ham and mushrooms. Add cheese sauce and toss to coat. Transfer to a greased 2-qt. baking dish. , Combine topping ingredients; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through.
Nutrition Facts : Calories 383 calories, Fat 25g fat (15g saturated fat), Cholesterol 95mg cholesterol, Sodium 1007mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.
SCALLOPED CAULIFLOWER & HAM CASSEROLE
Here is what I did with our left over Spiral Ham from our Christmas Dinner. I turned it into a delicious tasting Cheesy Cauliflower & Ham Casserole dinner. This dish turned out so amazingly well that my husband could not stop eating it. Using cauliflower instead of potatoes was a great way to cut back on some of the carbs, plus...
Provided by Rose Mary Mogan
Categories Casseroles
Time 1h40m
Number Of Ingredients 10
Steps:
- 1. Remove outer green portion from cauliflower heads and break into small flowerets. Wash, then cover with water and boil for about 10 -15 minutes, or tender as desired, then drain in colander , and set aside till needed.
- 2. Spray a 9X13 size casserole dish with nonstick cooking spray and set aside till needed.
- 3. These are the cheeses that I used, but you can use your favorites, or what ever you have on hand.
- 4. Cut ham into desired size pieces or strips, and chop the green onions. Then sauté in a large skillet or pot till warm and heated through, about 5-10 minutes.
- 5. Now add the cooked & drained cauliflower into the prepared 9X13 Casserole dish.
- 6. Add the cooked ham & onion mixture on top of cauliflower, and set aside.
- 7. Prepare the sauce by melting the butter in a large skillet or pot, then add in the flour and stir until it forms a paste, add in the steak seasoning & stir. Now slowly add in the milk, and whisk as you blend the flour mixture into the milk.
- 8. Continue cooking and whisking until mixture thickens, and begins to coat the spoon. Now add in the Blue cheese, and stir until it begins to melt into sauce.
- 9. Now pour about half of cheese sauce over ham & cauliflower, then top with half of the shredded cheese. The add the remaining cheese sauce, and top with the remaining cheese shreds.
- 10. Place in preheated 350 degree F. oven and bake for about 35 minutes or until heated through and mixture is hot and bubbly. Alow to cool and come together for about 10 minutes before serving.
- 11. This is all that was left. Need I say more. It was delicious.
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