Cheesy Sweet Potato And Cauliflower Food

CHEESY SWEET POTATO AND CAULIFLOWER

Steps:

• Bake the sweet potatoes in a hot oven until tender. Set aside to cool for a few minutes. Put the cauliflower into a microwavable bowl, add a few TBS of water, cover with cling film and cook in the microwave for 5 minutes on high. Drain and set aside.
• Prepare the cheese sauce as below. Preheat your grill.
• Cut the sweet potatoes into wedges and lay them in the bottom of a greased oven proof dish. Drain the cauliflower and spoon it over the sweet potatoes. Spoon the hot cheese sauce over top (you may not need it all). Sprinkle with the grated cheese and the snipped chives. Grill for three to four minutes until golden and bubbling. Enjoy!
• To make the cheese sauce: Melt the butter in a saucepan and stir in the flour, stirring until smooth. Let cook over low heat for one minute to cook the flour then slowly stir in the milk, whisking until smooth. Add the bay leaf and cook over medium low heat, stirring, for about 10 minutes until thickened. Remove the bay leaf. Stir in the cheese and season to taste with salt, pepper and nutmeg.

CHEESY POTATO-CAULIFLOWER SOUP

Steps:

• Combine cauliflower, potatoes, broth, celery, carrots, and onions in a large saucepan; bring to a boil. Cover and cook until vegetables have softened, about 10 minutes. Remove from the heat but keep the lid on.
• Melt butter in another large saucepan over medium heat. Whisk in flour; cook and whisk until bubbly and brown, about 3 minutes. Remove from heat and gradually whisk in milk. Return to medium heat and cook until thickened, 5 to 10 minutes.
• Add veggies and broth to the milk mixture. Continue stirring. Add vinegar, garlic powder, lemon juice, cayenne, salt, and pepper. Remove from the heat and slowly add Cheddar, Swiss, and American cheeses, stirring well until melted.
• Ladle into bowls and garnish with scallions.

CHEESY SMASHED POTATOES & CAULIFLOWER

Steps:

• Place potatoes and cauliflower in large saucepan with enough water to cover.
• Bring to a boil over high heat.
• Simmer 20 minutes, or until vegetables are tender.
• Drain and return to pan.
• Add sour cream and mash until light and fluffy.
• Stir in cheese.
• Serve.

CHEESY CAULIFLOWER, POTATO AND BACON CASSEROLE

Steps:

• Potato and Cauliflower Layer -- In a large pot of boiling salted water on medium high heat, cook the potatoes for about 10 minutes and then add the cauliflower and cook another 5 minutes under tender. Remove from the heat and drain. Using a potato masher or even just a fork, slightly mash. I like to do a rough mash for this dish. Add, salt, pepper, milk and butter and set to the side.
• Bacon, Pepper and Onion Layer -- In a medium saute pan, add the bacon and saute until crisp. Remove and let it drain on a paper plate lined with a paper towel. In the same pan, use the bacon drippings (no more than 1 teaspoon, you don't want too much oil) to cook the onion and red pepper red pepper until tender. Once the onion and pepper are done add the scallions, salt and pepper to taste and remove from the heat, drain if necessary (you don't want this oily) and set to the side.
• Cheese and Crumb Mixture -- In a small bowl, add the melted butter, bread crumbs and cheese and mix well to combine.
• Casserole -- In a casserole dish, spray with non stick spray and heat the oven to 375. Add a layer on the potato cauliflower mix; then a layer of the bacon, pepper and onions; then a layer of the cheese and bread crumb mix. Next, again, the potato cauliflower; bacon, pepper and onions; and then the cheese and bread crumbs.
• Bake -- Thirty (30) minutes until golden brown and bubbly. This is a great side dish and makes a great presentation when you cut into it and serve.

CHEESY HAM AND SWEET POTATO CASSEROLE

Steps:

• Wash sweet potatoes. Cook unpeeled sweet potatoes, covered, in small amount of boiling salt water untill tender, about 20 to 30 minutes. Cool. Peel and slice 1/4 inch thick; set aside.
• Melt butter in medium saucepan. Add onion, cook until tender. Remove from heat; stir in flour, salt, basil, mustard and pepper. Cook over low heat until bubbly, 2 to 3 minutes. Remove from heat; stir in milk all at once. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Remove from heat. Stir in 3/4 cup of cheese and the ham.
• Pour half of mixture into greased 2 quart casserole. Arrange half of sweet potaotoes on top. Repeat layers. Bake at 350*F, 25 minutes. Sprinkle with remaining cheese and bake 3 to 4 minutes longer, or until cheese has melted.