LOW-CARB STUFFED CAULIFLOWER RECIPE BY TASTY
Here's what you need: ground beef, onion, garlic, tomato paste, tomato, egg, chili flake, dried oregano, fresh basil, fresh sage, pepper, salt, cauliflowers, butter, flour, milk, grated parmesan cheese, pepper, salt
Provided by Pierce Abernathy
Categories Lunch
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400˚F (200˚C).
- For the ground beef filling, combine ground beef, onion, garlic, tomato paste, tomato, egg, chili flakes, oregano, basil, sage, pepper, and salt in a large mixing bowl until fulling incorporated. Set aside.
- Remove the whole stem from the cauliflower making sure to leave the head fully intact.
- Boil the cauliflower in a pot of water over high heat for 8-10 minutes or until fork-tender.
- Remove the cauliflower from the pot and place on parchment paper-lined baking sheet.
- Carefully remove any remaining stem making sure there is space for the filling.
- Fill the head of cauliflower with ground beef mixture making sure to press the filling into the head of cauliflower.
- Cover inverted head of cauliflower with aluminum foil and bake in preheated oven for 30 minutes, or until ground beef mixture is cooked through.
- Preheat oven to broil.
- For the bechamel, melt butter in a saucepan over medium heat.
- Mix in flour and stir until mixture lightly browns, about 2 minutes.
- Stir in the milk and allow mixture to thicken, about 5 minutes.
- Add in the Parmesan, salt, and pepper and mix until fully incorporated and has the consistency of a thick batter.
- Remove aluminum foil from stuffed cauliflower.
- Cover the cauliflower in bechamel sauce and a sprinkle of Parmesan cheese.
- Broil for 5 minutes or until bechamel lightly browns.
- Garnish with more Parmesan and fresh parsley.
- Enjoy!
Nutrition Facts : Calories 306 calories, Carbohydrate 16 grams, Fat 16 grams, Fiber 4 grams, Protein 24 grams, Sugar 7 grams
CHEDDAR CHEESE-STUFFED CAULIFLOWER
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Trim the base of the cauliflower so the stem is flat to the head but without cutting off any florets. Blanch the cauliflower until just beginning to soften, 8 to 10 minutes. Remove to a plate to cool slightly.
- In a small skillet, heat the butter until melted. Add the breadcrumbs and 1/2 teaspoon salt and toast until golden brown, about 3 minutes. Set aside to cool completely. Stir in the Parmesan and basil.
- Gently begin to create space in between the florets and stuff each space with a log of Cheddar. Continue until all the pieces of cheese are used. Press the toasted breadcrumbs on top of the cauliflower. Place in a small baking dish and bake until the cauliflower is tender all the way through and the breadcrumbs are golden, about 20 minutes.
STUFFING-STUFFED WHOLE CAULIFLOWER
Vegetarians rejoice--this roasted cauliflower is filled with classic stuffing and makes for a holiday-worthy main. Serve family-style for a dish to make even the turkey eaters jealous.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
- Bring a large pot of heavily salted water to a boil over high heat (the water should be very salty--even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalk or the florets away. Remove all of the leaves including any small inner ones.
- Boil the cauliflower head until it just tender, 6 to 8 minutes. (Take care not to overcook or it will break apart as you stuff it.) Carefully remove the head from the water and allow to drain and cool.
- Meanwhile, brush 2 pieces of bread with 1 tablespoon butter each. Cut into 1/4-inch cubes (it's important that the cubes be this small or it will not pipe out of the bag) and transfer to a medium bowl. Finely chop the remaining piece of unbuttered bread and pulse in a food processor until fine crumbs. Add 2 tablespoons butter and the Parmesan and pulse until combined. Transfer to a small bowl and set aside. Wipe out the bowl of the food processor.
- Pulse the parsley, thyme, sage, celery, egg, bouillon cube, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper in the food processor until very finely chopped and wet. Fold the vegetable mixture into the bread cubes and stir until smooth and pipeable. Transfer to a large pastry bag (or a 1-gallon freezer bag) and cut a 3/4-inch opening at the tip.
- Turn the cauliflower over, stem-side up, and start piping the filling in between the stalks of the florets until you've used about half of the filling. Use your fingers to push the filling down into the holes of the cauliflower. Fill the rest of the cauliflower with the remaining filling. (Use all the filling, even if it looks like the cauliflower is going to explode. It won't.) Transfer to the prepared baking sheet, stem-side down.
- Brush the outside of the cauliflower with the remaining 2 tablespoons butter and sprinkle with 1/2 teaspoon salt. Press the Parmesan-breadcrumb mixture evenly over the cauliflower. Bake until the cauliflower is soft and easily pierced with a fork and the breadcrumbs are a deep golden brown, 40 to 45 minutes. Let cool 10 minutes, then cut the cauliflower into wedges and sprinkle with salt to taste.
WHOLE ROASTED STUFFED CAULIFLOWER
One of our favorite vegetables gets the royal treatment: It's filled with a cheesy, bacony kale stuffing, coated in crispy breadcrumbs and baked until melting and tender. You can make it vegetarian by replacing the bacon with 4 ounces of sliced button mushrooms.
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
- Arrange the bacon on the prepared baking sheet and roast until the bacon is browned and the fat has rendered, 15 minutes. When cool enough to handle, finely chop and transfer to a medium bowl. Reserve the baking sheet.
- Meanwhile, bring a heavily salted pot of water to a boil over high heat (the water should be very salty, even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalks of the florets. Remove any small inner leaves. (You want to be able to freely pipe filling into the nooks of the cauliflower.)
- Boil the cauliflower until just beginning to get tender, 5 to 7 minutes. Do not overcook, or it will break apart as you stuff it. Carefully remove the head from the water and allow to drain and cool.
- Add the kale to the same pot and cook bright green, 2 to 3 minutes. Drain and squeeze dry. When cool enough to handle, finely chop and transfer to the bowl with the bacon.
- Add the eggs, scallions, garlic, Muenster, cream, 1/2 cup panko, 1/4 cup Parmesan and 2 tablespoons oregano to the kale mixture and stir to combined. Transfer to a large piping bag (or 1-gallon freezer bag) and cut a 3/4-inch opening at the tip. Turn the cauliflower stem-side up, and start piping the filling in between the stalks of the florets until you've used about half of the filling. (The bottom of the head will start to expand, and you will see the filling start to push out from the top in between the florets. Turn the cauliflower right-side up and use your finger to push between the florets to separate them slightly and pipe filling in the gaps. Use all the filling, even if it looks like the cauliflower is going to explode -- it won't. It will just be full of flavor!
- Mix together the butter with the remaining 2 tablespoons panko, 2 tablespoons Parmesan and 1 tablespoon oregano in a small bowl. Put the cauliflower right-side up in the center of the reserved baking sheet and smear with the butter mixture to coat the entire head. Bake until deep golden brown, 45 to 55 minutes. Let cool 10 minutes before cutting into wedges.
CHEESY STUFFED CAULIFLOWER
Simple cheesy cauliflower side dish. Prep it and drop it in the oven!
Provided by booyachic
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Use a knife to cut the stem out of the cauliflower head; it should look like a bowl when done. Dip cauliflower into the beaten egg. Dip outside in bread crumbs to cover, leaving space where stem was removed. Place into a deep oven-safe baking dish.
- Mix chili powder, cumin, onion powder, and garlic powder together in a small bowl.
- Place Colby-Jack cheese in the empty "bowl" space of cauliflower. Sprinkle seasoning mix all over top of cheese and cauliflower.
- Bake in the preheated oven until cauliflower is tender, about 1 hour.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 14.6 g, Cholesterol 104.2 mg, Fat 25.9 g, Fiber 2.9 g, Protein 21.3 g, SaturatedFat 17.5 g, Sodium 694.8 mg, Sugar 3.1 g
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